Party Time!!!

Inspiration!
 

From Sally – When I started this blog I had no idea how it would change me as a writer.  Being a member of the Petit Fours and Hot Tamales has not only given me the opportunity to write for a much

 

larger audience, but it has also given me a group of ladies who are tremendously supportive.  I am in awe of the talent and dedication of these ladies, and I am so truly blessed to have received their cheers of encouragement and words of wisdom.
From Linsey – As you may know, this month our challenge was to show you our workspaces. Today we have a challenge for our readers. We’re giving away a prize to the person with the correct answer to this question:

How many Felixes (a.k.a. neat freaks) and how many Oscars (a.k.a. packrats) there are among the Petit Fours and Hot Tamales?

You’ll probably want to look back through this month’s posts to make sure. That’s okay. It’s open book.  If the writer didn’t specify exactly, use the content of the posts!!!

If more than one person has the right answer, we’ll select a winner from them.

Good luck!
Recipe!!!!

Spicy Egg Frittata

from Ana Aragon

 Ingredients:

16 slices of day-old white bread
1 can of Rotel tomatoes
13 eggs
1 cup of cooked ham, bacon or sausage, cut into bite-sized pieces
1 jar/can of sliced mushrooms, drained
1 cup of milk
16 oz. of mild cheddar or Mexican mix shredded cheese.

Directions:  Spray cooking spray on bottom of large casserole dish.

Cut crusts off slices of bread. Put down 8 slices of bread in dish (if you can’t fit 8 slices, the dish is too small).

Pour half of the can of Rotel tomatoes evenly on the bread.

Spread ½ of the sliced mushrooms evenly on bread.

Sprinkle ½ cup of meat mixture evenly on bread.

Spread ½ of cheese evenly on top.

Beat ½ cup of milk with 6 eggs. Pour on top of layer in casserole; use the back of a spoon to smooth it in.

Add a second layer of bread and ingredients in same order for 2nd layer.

Beat 1/2 cup of milk with 7 eggs and pour over casserole; distribute evenly with the back of a spoon.

Place in 350 degree over and cook for 45 minutes (check by sticking a knife into the center of the casserole; if it’s still runny, cook additional 5-10 minutes.) Cover with aluminum foil if you’re not serving immediately.

Should look like a puffy soufflé!

Can be made the night before, covered and placed in refrigerator. Allow extra time (15 minutes or so) for cooking.

Serve with a side of salsa and fresh fruit. Enjoy!
Chocolate Fudge Pie

From Susan May

Ingredients
2  sticks of butter
I   cup of sugar
3  eggs
3  tablespoons chocolate coco powder
1  tablespoon vanilla
¾  cup of flour

Directions
Melt butter, add sugar, eggs, chocolate, and vanilla and mix well. Mix in flour. Pour into a greased pie pan. Cook at 400 degrees for 20 minutes. If you like it gooier take pie out earlier.  This pie travels well and is great with vanilla ice cream and chocolate sauce.

Gifts!!!!

Okay, you have your challenge.  Look back through January’s posts and figure out the Felixes and Oscars.  Don’t forget to check back on our sidebar tomorrow to see if your name is listed in the Winners section.  Good Luck!

Gift #1 – The Wealthy Barber, Everyone’s Common Sense Guide to Becoming Financially Independent by David Chilton

#2 – Nick’s New Heart by Susan May

#3 – 1 GB USB Drive

#4 – No More Rejection by Alice Orr AND The Writer’s Survival Guide from Writers Magazine (January 2006)