What's Up Buttercup?

Do you remember picking these beautiful little flowers when you were a child? I certainly do!

The word buttercup has such a nice sound, and sweet connotation. It definitely sounds like something you would like, don't you agree? My 95-year-old friend Lucy absolutely LOVES butter. Every time we go out to eat she orders something with "extra butter."

I can't help but laugh when I think about how much butter she consumes each week. I have to buy twice as much butter to keep in the refrigerator as I did before she moved in. Since she has lived to be 95, I don't believe it has hurt her any. And, you know what? I don't think it will hurt any of us. One of the things I refuse to give up in my daily diet is butter. Oh, I don't eat tons of it like Lucy does, but when I want butter, margarine or butter substitutes will not do.

For years doctors and dieticians told us how dangerous eggs were. I never believed that story either; in part because I was on a diet were I ate two hard boiled eggs every morning of my life, and my cholesterol was lower than ever! Eggs are actually good for you. They are an excellent source of protein.

Aren't these eggs lovely? They are really this color, no dye added! Different kinds of chickens lay different colored eggs. Neat! And, there is no difference in the food value of different colored eggs.

Here are some facts from the American Egg Board:
New USDA study shows eggs have 14% less cholesterol and more vitamin D.

The amount of cholesterol in a single large egg has decreased by 14 percent according to the new United States Department of Agriculture (USDA) nutrition data*. Consuming an egg a day fits easily within dietary guidance, which recommends limiting cholesterol consumption to 300 mg per day.

Eggs now contain 41 IU of vitamin D, which is an increase of 64 percent from 2002. Eggs are one of the few foods that are a naturally good source of vitamin D, meaning that one egg provides at least 10 percent of the Recommended Daily Allowance (RDA). Vitamin D plays an important role in calcium absorption, helping to form and maintain strong bones.

The amount of protein in one large egg – 6 grams of protein or 12 percent of the Recommended Daily Value – remains the same, and the protein in eggs is one of the highest quality proteins found in any food. Eggs are all‐natural, and one egg has lots of vitamins and minerals all for 70 calories. The nutrients in eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more. At less than 15 cents apiece, eggs are an affordable and delicious breakfast option.

So, I am sharing all this great information to say...If you want eggs and buttered toast for breakfast tomorrow Go For It! I promise it won't shorten your life, and it will give you the energy boost you need to get through the day!

EGG RECIPE OF THE DAY

Baby Quiche Appetizers

These are so yummy you will have trouble keeping your family from eating them faster than you can make them. They can be made ahead, frozen and re-heated when you want to use them.

Ingredients
3/4 cup crushed saltine crackers
4 tablespoons (1/2 stick) butter, melted
Nonstick cooking spray
1 cup chopped green onion with tops
2 tablespoons butter
2 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated Swiss cheese
Directions
Preheat oven to 300 degrees F.

Combine cracker crumbs and melted butter. Divide crumbs among mini muffin tins that have been sprayed with a nonstick cooking spray. Saute onion for 10 minutes in 2 tablespoons butter. Cool, then divide evenly on top of cracker crumbs. Beat eggs; add milk, salt, pepper, and Swiss cheese. Pour by spoonfuls on top of onions in tins. Do not fill to top, as they will run over. Bake until set, about 15 to 20 minutes. Do not over bake. May be stored in refrigerator or freezer. Warm in oven before serving.