Egg Scramble Recipe

This is the egg scramble that I served last month at stamp camp.  I had many requests for this so here it is!  It originally came from my good friend Brooke in Boise. Enjoy!


1-3 T. butter

1/4c. onion

1/4 c. green pepper (if I have it-the one I made did not have it in it)

3/4-2cups cubed cooked ham, bacon or sausage

12-15 eggs, beaten


2T. butter

2T. flour

1tsp.chicken flavor bouillon (or one cube)

1 1/2c. milk

2 oz. (1 1 /2 cup) shredded cheese (use whatever you have on hand-I used cheedar but swiss would be good too)

1/4 c. parmesan cheese


2 c. soft bread crumbs (not the kind in a box-real bread, if use sour dough or french bread usually)

1/4 c. grated parmesan

1/4 c. butter

Heat oven to 350 degrees.  Grease a 9×13 baking dish.

Melt butter and  saute onion and pepper until soft.  (I used the bacon fat to I think with the butter to add more flavor).  Add ham (or other meat) and eggs. Cook until eggs are firm but still moist, stir frequently.  Remove from heat.  Pur in greased baking dish.

In separate pot, make sauce.  Melt butter.  Add flour and bouillon; cook until smooth and bubbly.  Gradually add milk; cook until mixture boils and thickens stirring constantly.  Add Cheese; stir till smooth.  Pour sauce over eggs in dish, stir to mix sauce in.

In a small bowl, make topping.  Combine all ingredients above; sprinkle over eggs.  Bake at 350 degrees for 25-30 minutes until golden brown. 

**Egg mixture can be made night before and then make sauce in the morning ot pour over and then bake.


BlueBerry Buckly Coffee Cake

I really hope to start to post more regularly soon.  I miss creating and have really been getting inspired by alot of things lately.  We had a busy but fun stamp camp last week!  I will get those projects posted sometime this week.  Here is one of the requested recipes:

Blueberry Buckle Coffee Cake

2 cups all-purpose flour

3/4 cup sugar

2 1/2 tsp. baking powder

3/4 tsp. salt

1/4 cup shortening

3/4 cup milk

1 egg

2 cups fresh or frozen (thawed and drained) blueberries -I did have the best results with fresh

crumb topping (below)


Heat oven to 375 degrees.  Grease square pan 9x9x2 (I used a round 9 x 2 Wilton cake pan so it would fit on my cake plate).  Blend flour, sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds (I mixed just until combined).  carefully stir in blueberries.  Spread batter in pan.  sprinkle with crumb topping.  Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.  Drizzle with glaze.  Serve warm or cool.


Crumb Topping

1/ 2 cup sugar

1/3 cup flour

1/2 tsp. ground cinnamon

1/4 cup butter, softened

Mix all ingredients until crumbly.



1/2 cup powdered sugar

1/4 tsp. vanilla

1 1/2 to 2 tsp. hot water

Mix all ingredients until drizzling consistency.

I have only had good reviews of this cake.  Try it and enjoy!  The next time I bake one I will shot a pic and post it with this post.  Have a great weekend! GO HUSKIES!!

Pumkin Dessert Recipe

I served this at my last stamp camp and had some requests for the recipe.  Here goes!

4 eggs slightly beaten

1 1/2 c. sugar

1 can evaporated milk

1 large can pumpkin (not pumpkin pie filling)

1 tsp. salt

3 tsp. pumpkin pie spice

Mix all of these ingredients and pour into a greased 9×13 pan.  Sprinkle with a dry yellow cake mix and drizzle 1 1/2 cubes of butter.  Sprinkle with nuts (I prefer pecans).  Bake at 350 degree for about an hour. (It usually take about 1 hour 15 minutes in my oven) Enjoy!  I usually serve it with whipped cream and it is best at room temp or out of the fridge.  Have a great weekend!  I hope to get to stamp sometime today but I have three sick boys (including my hubby who is by far the worst sicky) and a sick dog.  I need a little stamping therapy!

Summer recipe

I thought I would share a recipe with you since harvest is upon us and we always need new ways to get veggies down our picky kids!  This is for the yellow summer squash. Hope you enjoy.  Sorry I don’t have a picture to go with it.  If I make it soon I will take one or if you make it send me a pic, thanks!!

1 lb. squash, chopped

1 sm. onion, chopped

3 Tbsp. butter

2 eggs, beaten

1 c. milk

1 c. cheese ( I use sharp cheddar)

1 c. cracker crumbs (I usually use kebbler or ritz)

salt, pepper to taste

combine squash, onion, and butter.  Cook until soft, drain and mash. Add remaining ingredients and mix. Pour into greased casserole dish.  Bake at 375 degrees until firm.  Sprinkle on extra cheese when casserole is done, if desired (but who is kidding themselves if they don’t desire more cheese LOL)