Cooking in Pajamas

4 Eggs 3/4 c. Milk 1 tbsp Honey Dijon mustard 1/4 tsp Salt 1/2 tsp Pepper 5 c. Bread (approx. 5 slices) 1 c. Cheese, shredded (eg. Mozzarella, Cheddar, Swiss...anything you like) 1/2 c. Ham, cubed 1/2 Onion, medium size, diced 12 Cherry tomatoes , sliced in half Preheat oven to 375°F. Butter the muffin pan or use a silicone muffin mold or liner. Whisk together the eggs, milk, mustard, salt and pepper. Stir in the bread, cheese, onion and ham in to the egg mixture until evenly coated. Spoon into muffin pan and drizzle in any leftover liquid. Place 1-2 halves of the cherry tomatoes on each muffin. Bake for approximately 25 min. The muffins should be golden on top and the toothpicked inserted in the center should come out clean. Cool on rack for 10 min before serving. My comments: I received a Got Milk calendar for free in the mail. There are tons of recipes that looks delicious and probably easy to do. Most of the recipes use ingredients that can be easily be found around the house on

1 Pork tenderloin 6-8 slices Bacon 2 tbsp Olive oil 1 clove Garlic, minced 1 tbsp Onion, minced 1 tsp Basil, dried 1 tsp Oregano, dried 1/2 tsp Rosemary, dried Mix together the olive oil, garlic, onion and the herbs. Set aside. In a casserole dish, line the bacon slices side by side to approximately the length of the pork tenderloin. Place the tenderloin on the bacon slices and rub half of the herb mixture onto the meat. Carefully flip the tenderloin over and rub on the rest of the herb mixture. Wrap up the tenderloin with the bacon and secure with toothpicks. Marinade in the refrigerator for 20-30 minutes. Preheat oven to 350°F. Bake the tenderloin for 45 minutes. (Longer or shorter may be required, depending on the size of your tenderloin.) Remove from oven and let stand for 5 minutes before slicing into medallions. My comments: This is one of those recipes that looks and sound fancy when in fact it is super simple to do. The only difficult part is finding the correct bake time

2 1/4 c. Flour 2/3 c. Cocoa powder 1 tsp Baking Soda 1 tsp Salt 1 1/3 c. Butter, unsalted, softened 1/3 c. Brown Sugar 1/3 c. White Sugar 2 tsp Vanilla 2 eggs 1 c. White chocolate chips 1 c. Skor toffee bits (Chipits) Preheat oven to 350°F. Combine the flour, cocoa powder, baking soda and salt. Set aside. In another bowl, cream together the butter, brown sugar and white sugar. Stir in the vanilla. Then, add one egg at a time. The mixture will be lumpy but that's okay. Add the butter mixture to the dry ingredients. Stir until the dough is evenly mixed. Stir in the chocolate chips and skor toffee bits. Drop the dough by tablespoons onto an ungreased cookie sheet, placing them 2 inches apart. Bake for 8-10 minutes. (My oven produced very soft cookies with baking time of 8 min.) Too much cookie dough? This cookie dough freezes really well. Simply double wrap the unused dough in plastic wrap, place it in a ziplock bag and with a label indicating the type of cookies and the date