Jalapeño Popper Egg Bake

This week I had the brilliant idea to give up carbs...for the week....of Halloween.  Let's just all say together "What were you thinking?"  Between the gobs and candy and festive treats hanging around it's been a challenging week.  Oh yeah, and it's only Tuesday.  Lord help me.   Last night I asked Mr. Schwartz, who is also doing the no carb thing this week, "Is candy a carb?" and he responded with a "Umm yeah."  Bummer.

Well, Jalapeño Popper Egg Bake really doesn't have anything to do with Halloween, candy or carb free week but it does have to do with delicious.  I'm pretty sure you could make this carb free if you skip the milk and cheese too.  Might be worth a shot this week.

Start by thinly slicing a jalapeño.  Set it aside for now

Crack a few eggs

Pour in a splash of milk

Sprinkle in some seasoned salt, this is my all time favorite kind.  

A good amount of cheese

Some cooked bacon

And give it a stir to combine

Pour it out into a baking dish that has been sprayed with cooking spray.

Then, break of little chunks of cream cheese.  I didn't think this would really make a difference but boy did it! Seriously such a good touch to this dish

And lastly place the jalapeños on top.  Bake at 350 for about 20 minutes or so

Or until it comes out looking like this.

Slice it up

and serve

I have to say, this is one of my favorite egg bakes.  Salty, slightly spicy (really not as spicy as I had thought) and creamy with that cream cheese.  I'm pretty sure you will love it.  

Now, where's my cupcake with a side of pasta?!....ugh...

Jalapeño Popper Egg Bake 

1 Jalapeño, thinly sliced

5 eggs

1/2 milk 

1 teaspoon seasoned salt (this is my favorite kind)  

1 cup cheese (I used shredded cheddar)

1 cup bacon, cooked 

2 tablespoons cream cheese 

Preheat the oven to 350 degrees.

Start by whisking together the eggs, milk, seasoned salt, cheese and bacon.  Pour this mixture into a baking dish that has been sprayed with cooking spray.  Pull of little chunks of cream cheese and place them around the top of the egg mixture.  Do the same and place the jalapeño slices on the top as well.  

Bake in the oven for about 20-25 minutes depending on how big of a baking dish you are using.  

Remove from the oven and serve.  

Enjoy!

Recipe by: Mrs. Schwartz 

That Time I cooked in Betty's Kitchen

Two weeks ago I was lucky enough to be invited to General Mills World Headquarters and cook in Betty Crocker's Kitchen.  I know seems like pretend right?  Well, let me tell you a little bit about it.  

Here is my ticket--stuffed in my giant messy purse.  But, as it says we were kicking off National Cereal Lover's Week. 

We started off with a little tour of the photography studio which unfortunately because they were doing super secret stuff, I couldn't take any pictures.  But then they brought us to the food prop area…Um, can I move in here please?

It is only one of 3 and does it put my little plastic tote of props to shame.  

After that we got a quick history from the Archivist.  Did you know that Betty Crocker wasn't a real person!?  I know, I was shocked too…click here for more information. 

We made our way to the Betty Crocker Kitchen and had fabulous lunch…while the Bettys watched

Since it was National Cereal Lover's Week kick off, we dined on cereal inspired, chef created dishes.  My favorite was the Coco Puff Carbonara from Justin Warner.  Check out the recipe here. 

After lunch is when the real magic happened.  We were encouraged to come up with a cereal inspired dish ourselves.  

I got to work on my Chex Crusted Herb Risotto Cakes

So happy to be cooking in Betty's Kitchen :) 

The final product. 

We celebrated by tasting each other's dishes and a few additional chef creations.  Here are the Fizzy Trix dreamed up by Justin Warner.  I have to say, these were pretty freaking fantastic, a perfect adult way to enjoy Trix. 

Walking out I snapped a quick picture of the kitchen from above.  Yeah, I think I could get used to cooking there :) 

I wanted to say a HUGE thanks again to Hello, Cereal Lovers, especially Kate and the team at General Mills.  I had an absolute blast and crossed cooking in Betty Crocker's Kitchen off my bucket list!  

Boo Berry Cupcakes and a FUN #NationalCerealLoversWeek Giveaway

I'm not sure if you are aware but it is National Cereal Lover's Week!!!! Yes, an entire week devoted to cereal and their lovers.  Well, that sounds weird but really, it is what it is.  

If you follow me on Facebook, Twitter or Instagram, you might be aware that I took a little trip to the General Mills World Headquarters and was fortunate enough to cook in Betty Crocker's Kitchen in preparation for National Cereal Lover's Week! I'm planning on writing a post about that very soon, but for the time being, I whipped up something super fun (and easy) to celebrate!  

Boo Berry Cupcakes!  What is a celebration without cupcakes?  Not much if you ask me.  Here is how I made them…oh yeah and there is a SUPER FUN COOL AWESOME FANTASTIC giveaway at the bottom of the page!  

 Start with your favorite white cake mix

Pour it into a bowl and prepare as directed on the box 

 Like so

 Once the cake batter is mixed up, grab a box of Boo Berry cereal.  This is my all time favorite.  Separate the marshmallows out of the cereal and set aside for now

 Take the little purple ghosts out and place them in a zip top bag.

 Seal the bag and smash them up

Pour them into the cake batter

 And gently fold into the batter

 Pour the batter into a linked cupcake pan and bake as directed on the back of the cake mix box.  I baked mine for about 19 minutes.

 Meanwhile, get to work on the frosting.   Start with two sticks of butter

Add powdered sugar 

 Add a little milk

And mix until fluffy. 

 Take the marshmallows you separated and pour them into a food processor

 Pulse to process the marshmallows

 Pour the marshmallows into the frosting and mix to combine.

 Remove the cupcakes from the oven and let cool

Once cool, pipe (or frost using a knife) the frosting onto the cupcakes 

 Top with additional Boo Berry Cereal.

 I mean for real, how cute are these little guys?

 Perfect for celebrating National Cereal Lover's Week

 Would you like to make them too?  Well I can help you out with that, along with my friends at General Mills and Hello Cereal.

 Here it is!  The Monsters Prize Pack!  Is that not the cutest box ever!? Let's see what's in it...

 First, a sampling of all of the Monsters Cereals.

An adorable Monster t-shirt 

 And recipe cards to inspire you to think outside of the box (ha get it?!)

 There it is, the entire Monsters Prize Pack!  Just in time for National Cereal Lover's Week and let's be honest HALLOWEEN!

So, to enter, please use the Rafflecopter widget below.  The giveaway is live starting NOW and will end at midnight this Sunday, October 20th.  I will pick the winner on Monday, October 21st and will announce it on the blog.  I will email the winner and if I do not hear back within 24 hours, I will pick a new winner.

Enter now and GOOD LUCK!  Happy National Cereal Lover's Week!

a Rafflecopter giveaway **DISCLAIMER: I was provided with the Monsters Prize Pack  however, my opinion of the Monsters Cereal is legit, I love it and General Mills did not pay me to say that.  Also, I did develop this recipe on my own. Over and out.**


Boo Berry Cupcakes

1 box of your favorite white cake mix + ingredients to prepare it
1/3 cup Boo Berry Cereal (minus the marshmallows)
1 cup butter at room temperature
3 cups powdered sugar
3-4 tablespoons of milk
1/2 cup marshmallows from the Boo Berry Cereal
Additional Boo Berry Cereal to decorate

Start by preheating the oven according to the directions on the cake mix box.

Prepare the cake batter according to the directions on the box.

Take the Boo Berry Cereal (minus the marshmallows) and place it in a zip top bag.  Zip the top of the bag and crush the cereal.  Fold this into the cake batter.

Scoop the cake batter evenly into 24 paper lined cupcake cups.  Bake according to the directions on the back of the cake mix box.  Mine cooked for 19 minutes which was a little one the shorter end of the time.

Remove the cupcakes once they are cooked and set aside to cool.

To prepare the frosting, take the butter and powdered sugar and place them in a large bowl.  Pour in 3 tablespoons of milk in to start.  Mix using a hand mixer until fluffy.  If it seems a little thick, add the remaining tablespoon of milk.

Take the marshmallows and place them in a food processor and plus to crush them.  Pour them into the frosting and mix until fully incorporated.

Frost the cupcakes using a pastry bag and top or just a knife.

Decorate with additional Boo Berry Cereal and ENJOY!

Recipe by: Mrs. Schwartz