Early 4th of July Celebrators

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At three in the morning some neighbor decided to shoot off fireworks. It accomplished two things. It woke Diva and me up and it upset Diva. . . well, I’m not thrilled by this early celebrator. This is not going to be good.

I was in a hang-out last night with my internet marketing group. One person was commenting about how unhappy his dogs were. There were fireworks going off in his neighborhood last night. And his dogs are all much older than my precious Diva. They were hiding out to get away from the noise.

One thing I can say about my little girl, she is brave. She has let it be known that she didn’t appreciate having her sleep disturbed by such nonsense. I was surprised other dogs in the neighborhood weren’t protesting. They must have hidden out. Or slept through it. We’ll have to wait and see how the day and night progress.

As long as I’m up, I guess a recipe is in order. I do wonder what would be appropriate for 3 in the morning, but I’m sure I can stir up something.

I am feeling like eggs. Some nice fluffy scrambled eggs. This is a good I was awakened at 3 in the morning by fireworks breakfast. Yes, I think these scrambled eggs would be excellent on toast or an English muffin . . . or even a bagel.

3 A.M. Impromptu Breakfast

Let’s get the ingredients gathered:

This recipe will serve 3 or fewer, depending upon how hungry everyone is. If you need more just double the recipe.

  • 6 large eggs
  • 3 tablespoons of diced butter
  • 2 tablespoons of sour cream
  • salt and pepper to taste
  • 3 chives or green onions
  • 3 slices of the bread of your choice or English muffins or bagels

Now to put this recipe together:

  1. Break the eggs into a cold pan, then place on the lowest heat.
  2. Add half the butter.
  3. Stir continuously to combine the yolks with the whites.
  4. When the eggs begin to set, add the remaining butter.
  5. The eggs will take approximately 4 to 5 minutes to scramble. You’ll want them to be soft and lumpy.
  6. You can now toast the bread, muffin or bagel.
  7. Add the sour cream, salt and pepper at the last minute. Then top with chives or the green onion.
  8. Put the toast on the plate and pile the scrambled egg mixture on top and serve.

This was easy enough, even at 3 in the morning. And it is so very delicious!

Crunchy Monkey Peanut Butter And Banana Sticks Recipe


Rachael Ray comes through with this great snack that makes a wonderful breakfast, too.

It serves four and has great ingredients:

  • 1/2 cup of chunky style peanut butter
  • 2 tablespoons of honey
  • 1 cup granola with nuts and raisins — I suppose you could substitute trail mix
  • 2 large bananas
  • you’ll also need sticks which could be popsicle sticks or lollipop sticks or wooden skewers or even chop sticks

They’re quick and easy to make:

  1. Heat the peanut butter in the microwave on high for about 20 seconds to loosen it
  2. Stir in the honey
  3. The granola is lightly crushed up in a food processor to get it all blended together — you may be able to use a blender
  4. Peel and cut each banana in half. Insert the stick into the cut end of each banana half’
  5. Since you have four banana halves, spread one side of each banana on a stick with 1/4 of the peanut butter and honey mixture. Coat with the granola, gently pressing it into the peanut butter
  6. Although you’ll be eating this treat on a stick, serve it on a plate to collect the crumbs

If you’re serving it for breakfast, you may want to add a hard boiled egg to the plate or make an omelette or one of those breakfast sammies in an English Muffin. They’re fine alone, too.

It’s nice to have healthy snacks the whole family will enjoy.

Hearty Egg Breakfast Recipe



This Hearty Egg Breakfast Recipe could also work for Brunch or even Dinner

Initially I thought this was going to be an easy recipe, just throw everything in one pan and you’re good to go . . . but there’s a lot of chopping and shredding and you’re going to dirty up two bowls for the 4 eggs you separate — one for the whites and the other for the yolks.

I’ll quit complaining and get on with the recipe.

But, before I do, I’d like to say that this recipe is only a suggestion. You can add to it or delete from it. This is merely a suggestion.

Here we go with the ingredients:

  • I already mentioned separating 4 eggs — whites in one bowl and yolks in another
  • 1/2 cup of cheese — it could be sharp cheddar or it could be a cheese of your choice
  • 1/2 cup of chopped tomatoes
  • 1/2 cup of meat — this could be interesting — bacon, ham, sausage, pepperoni, steak, roast beef — whatever you want to put into this delicious egg dish
  • 1/4 cup chopped green onions or you could go with a regular white onion or a red onion or is it purple . . .
  • Now, you can garnish with parsley or with chives or with mushrooms, green bell pepper slices — do what sounds good to you
  • Toast

Now for the directions:

  1. I’m sure you’ve already separated your 4 eggs and sliced and diced the other ingredients — if not, get to work!
  2. You’re going to start out by cooking only the egg whites for 2 to 3 minutes on a low to medium heat
  3. Add the cheese, tomatoes, onions, meat and whatever you decided to chop up
  4. Continue cooking for another minute or two
  5. Add in the egg yolks and mix everything together evenly
  6. Continue cooking for 3 to 4 minutes
  7. Serve on toast, garnish with parsley or salsa or green bell peppers or avocado or whatever your heart desires — did I hear bacon bits? 

I know I added more ingredients at the end, but you get the idea — this is your egg breakfast so make your family proud!

Bacon and Egg Cheese Bites Recipe



Easy Recipes for Breakfast are always the best and these Bacon and Egg Cheese Bites won’t disappoint.

This recipe makes 10 servings.

You’re going to need:

  • refrigerated crescent dough
  • 10 pieces of partially cooked bacon
  • milk
  • 6 eggs
  • shredded cheese of your choice

Putting it together:

  1. Preheat oven to 350°F
  2. Spray muffin tin with non-stick cooking spray
  3. You’ll need to unroll the crescent dough and make one big sheet by sealing the perforations. Then you’ll cut the dough into even squares.
  4. Place the dough into the muffin cups covering the bottom and a bit up the sides.
  5. In a bowl whisk your eggs with a bit of milk to make them nice and fluffy.
  6. Cut partially cooked bacon strips in half and place on top of the crescent dough in a criss-cross pattern as shown in the picture.
  7. Pour egg mixture in the muffin cup approximately 2/3 full.
  8. Bake for about 18 minutes or until the eggs set.
  9. Let cool for a few minutes.
  10. Loosen with a knife and pop them out of the pan.
  11. Serve with fruit or tomato slices  and enjoy!

This is a great recipe for the family on the go!

Easy Potato Bacon Casserole Recipe

A hearty breakfast is a “must have” on Thanksgiving Day or Christmas Day. Those days when you’ll be waiting for dinner .  .  . maybe Easter Day, too. I’m not picky — this is a great breakfast casserole you can make any time.


This casserole serves 6


  • 4 cups frozen shredded hash brown potatoes
  • 1/2 cup finely chopped onion
  • 8 ounces cooked and crumbled bacon
  • 1 cup shredded cheddar cheese
  • 1 can evaporated milk
  • 1 large egg — beaten


  1. Preheat oven to 350 degrees F.
  2. Grease an 8 ounce square baking dish.
  3. Layer 1/2 of the potatoes, 1/2 the chopped onion, 1/2 the crumbled bacon and 1/2 the cheese.
  4. Repeat for the remaining potatoes, onion, bacon and cheese.
  5. Combine the egg and milk in a small bowl.
  6. Pour evenly over potatoes, etc. in the baking dish.
  7. Cover.
  8. Bake in the oven for 55 to 60 minutes.
  9. Uncover. Bake for an additional 5 to 10 minutes.
  10. Wait 10 to 15 minutes before serving.

This simple recipe is a real hit with family and friends. Give it a try. Add other ingredients or substitute ingredients. This would work well with left over turkey, ham or whatever left-overs you may have.