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The Ziploc Omelet

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Ziploc-Omelet1This has got to be one of the most convenient things I have ever heard.  It is an old trick that my mom taught me when I was getting ready to head off to college.  My Mom knew my love for eggs, whether they were scrambled or in an omelet.  This is easily called the Ziploc Omelet, because you make it in a Ziploc bag. Here is what you need: -Quarter size Ziploc Freezer bags -2 Large Eggs -Whatever kind of ingredients you enjoy (I personally enjoy sausage, jalapenos, and some cheese) -A Large pot of boiling water Here is what you do: -First thing you have to do is to break the eggs into the Ziploc bag.  You do not need to use more than 2 eggs, it won't come out right. -Next you are going to want to mush the eggs around as to break the yolk and mix it up. -Open the bag and simply drop in your ingredients. -Reclose the bag and mix up the ingredients the same way you mixed up the eggs. -Next simply place the bag into your boiling water and let it sit for 13-15 minutes.  You are going to want to move the bag around every now and then just to help the eggs cook all the way through. -Now cut open your bag and simply let the omelet fall out of the bag and onto the plate. -Enjoy!!! You can also prepare the bags the night before and place them in the freezer.  This way you can wake up the next morning and have yourself a mess free omelet ready to go!

 

Triple Citrus Mojitos

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mojitoIngredients: 1/2       cup sugar 1/2       cup water 1       pkg (.75 oz) fresh mint leaves (about 1 1/4 cups leaves), divided 1       orange 2       lemons, divided 2       limes, divided 1/2       cup white rum (optional) 5       cups chilled lemon-lime soda Directions: 1. Combine sugar and water in Small Batter Bowl. Tear six mint leaves in half and place into a Pitcher; set aside. Finely chop remaining leaves with Chef's Knife and place into batter bowl. Zest orange, one of the lemons and one of the limes using Zester/Scorer; add zest to mint mixture. Microwave on HIGH 2-3 minutes or until sugar is dissolved. 2. Slice orange, both of the lemons and both of the limes in half crosswise. Reserve half of one lemon and half of one lime for garnish. Juice remaining lemon and lime halves using Citrus Press; add juices to pitcher. Juice orange with Juicer; add juice to pitcher. 3. Pour mint mixture through Strainer into pitcher; discard chopped mint. Add rum, if desired. Carefully add soda to avoid overflow. Slice reserved lemon and lime halves; place into pitcher. Place lid onto pitcher and plunge gently. Serve over ice. Yield: 8 servings Nutrients per serving: Nutrients per serving (about 1 cup, excluding optional ingredient): Calories 130, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 33 g, Protein 0 g, Sodium 20 mg, Fiber less than 1 g Cook's Tips: To garnish rims of glasses, zest an additional orange. Combine zest and 1/2 cup sugar in Prep Bowl. Place a small amount of sugar mixture onto an Appetizer Plate. Rub rim of glass with orange wedge to moisten. Dip rim of glass into sugar mixture. © 2009 The Pampered Chef used under license.

 
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