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.

The Help...Part Two & Appetizer Recipe of the Day!

Well I am on Chapter 24 of the help. It it an excellent book, and I am anxious to see the movie.

It is frightening to know that the things the maids described in the book actually took place in a lot of Southern homes. Prejudice still occurs all over the world, and is the cause of so many wars and conflicts.

I pray that someday people will see beyond their differences to the "likeness" in all of us.

The book is tender, painful, poignant and funny. I am anxious to complete it.
I won't tell you the ending, don't want to ruin it for you! I downloaded it on my iPhone Kindle application, and am carrying it around and reading it when I have a spare moment, otherwise I would have already finished it.

Pick up a book you have been thinking about today. Reading keeps your mind young.
Encourage your children to read. If they see you reading, they are much more likely to read also.

E reading has made it easier for us to carry a book with us wherever we go. Try it, you won't be sorry.

Simple Recipe of the Day

Want a SIMPLE but impressive appetizer or side alongside your favorite salad?
Try This...it takes less than 45 minutes

HERBED DEVILED EGG BRUSCHETTA

4 eggs
2 TBSP snipped fresh chives
2 TBSP snipped fresh dill
1/4 Cup Mayonnaise
1 TBSP Dijon style mustard
4 Slices sandwich bread, toasted
Salt and Black Pepper
Paprika
2 TBSP Chopped Baby Dill Pickles
2 TBSP Capers

1. Place eggs in a single layer in a medium saucepan; add water to cover by 1 inch. Bring to rapid boil over high heat. Cover, remove from heat and let stand 15 minutes. Drain; place in bowl of ice water until cool enough to handle. Peel immediately under cool running water.

2. In a shallow dish combine chives and dill..Roll peeled eggs in herbs to coat. Remove eggs to cutting board; slice (I actually used an "egg slicer" which I have had for many years. This little gem gives you perfectly sliced eggs every time)
Slice eggs.

3. Cut toast diagonally in half; remove crust.

4. To serve, spread each toast triangle with some of the Dijon spread and egg slices. Sprinkle with salt, pepper and paprika. Serve with chopped baby dill pickles and capers.

5. I have at times added finely chopped cooked bacon sprinkled atop the eggs with a tiny dollop of the mayo mixture...and a pretty sprig of dill or sliver of pimento for "dress-up".. don't be afraid to experiment a little.

MAKES 8 Appetizer Servings.

Each serving has 123 cal, 8 g fat, 108 mg. chol., 412 mg. sodium, 7 g carbo, 0 g fiber and 4 g protein.

I SERVED THESE AT A BABY SHOWER AND THEY WERE SUCH A HIT...EVERYONE WANTED THE RECIPE!

Have fun!

Yummy TidBits!

Made with everyday ingredients from your pantry, these baby quiche will delight your guests!


Preheat oven to 300 degrees F.


3/4 cup crushed saltine or Ritz crackers
4 tablespoons butter, melted
Nonstick cooking spray
1 cup chopped green onion including tops
2 additional tablespoons butter
2 large eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated Swiss cheese
If you want to change these up a bit you may add finely chopped ham, bacon or sausage! But, remember, they are MINI!


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

I made these for a brunch I was having and both Children and Adults loved them!

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Simple Summer Appetizers

Tomato Mozzarella Tartlets

1 Minced Garlic Clove
1 TBSP Olive Oil
1 1/2 cups seeded chopped tomatoes
3/4 cup shredded part skim mozzarella cheese
1/2 tsp. Basil
Pepper to taste

24 Phyllo Tartlets (available in frozen food section of grocery store)
6 pitted ripe olives
grated Parmesan Cheese

In small frying pan saute garlic in olive oil for one minute
Add tomatoes and cook until liquid has evaporated.
Remove from heat, stir in mozzarella Basil and Pepper

Spoon 1 teaspoonful into each tartlet and top with sprinkle of Parmesan cheese and a piece of olive. Bake in 450 degree oven 5 to 8 minutes or until bubbly!

Makes two dozen.


For a Simple, Quick and Tasty Summer Appetizer

Combine one 8 ounce package of Cream Cheese (can use lot fat if you like) with one package of Hidden Valley Ranch Dressing Mix and spread on large flour tortillas. Add thinly sliced ham, turkey, or pastrami and roll up jellyroll style. Chill until firm and slice into 1/2 inch pieces. Yummy, simple and low fat! Enjoy!