Creamy Scrambled Eggs

Served these to my CA friends upnorth. Really creamy and good.

8  eggs
1/4  cup  whole milk
1/4  tsp  salt
1/4  tsp  pepper
3  Tbs  fresh chopped chives (do not use dried chives), divided
1  Tbs  butter
4  oz  cream cheese, cut into cubes and softened

In a large bowl, beat eggs, milk, salt, pepper, and 1 Tbs chopped chives. In a large non-stick pan, melt butter over medium heat. Add egg mixture and cook like standard scrambled eggs. When eggs are about half-set, add cubes of cream cheese. The cream cheese should melt by the time the eggs are finished cooking.

Divide eggs onto serving plates and sprinkle with remaining chives around the perimeter of the plates.

Funeral Beans

There are so many good recipes for baked beans out there, and this is another one. I made these in the summer of 2012 while some of our friends from California were visiting us in our Wisconsin summer home. Everyone enjoyed them.

32 oz  can  Bush's Original Baked Beans
1  can  dark red kidney beans, drained
1  pkg  frozen lima beans (small ones)
1/2  lb  bacon, cut up and fried
1  lg  onion, chopped and cooked with bacon until clear
1/2  cup  brown sugar, packed
1  tsp  prepared yellow mustard
1/2 to 1  cup  Sweet Baby Ray's BBQ Sauce

Combine all these ingredients and bake in a covered casserole dish (or bean pot) @350 degrees for one hour. Remove cover and bake another 30 minutes.

Can be baked in a crock pot for 3 to 3-1/2 hours, but I have never done this.

Super Moist Mexican Cornbread

This recipe came from an internet friend, Jamie. It is so good . . . You have to try it.

1  cup  Butter, melted
1/2  cup  Sugar
4  eggs
1  can  Cream-style Corn
4  oz  can  green chili peppers, chopped
1  cup  Monterey Jack/Cheddar cheese mix, shredded
1  cup  Flour
1 cup  Yellow Cornmeal
4 tsp  Baking Powder
1/4  tsp  Salt

Preheat oven to 350 degrees. Lightly grease or butter a 9x13 baking pan.
 

In large bowl, beat together melted butter and sugar. Beat in the eggs one at a time. Then add creamed corn, chilies and cheese.
 

In a separate bowl, stir together flour, cornmeal, baking powder & salt. Add this mixture to the egg & corn batter. Pour into the prepared baking dish. Bake at 350 degrees for 45 minutes to 1 hour or until toothpick comes out clean from the middle. (Can add chopped Jalapenos if desired!)