Thursday, September 30, 2010

Shrunken Heads

Who doesn't love a shrunken head, really?

It's that time of year. 

This is a pretty simple, fun activity to do with kids (or even grown ups).  We try to do this as close to the beginning of October as possible since it takes a few weeks for the heads to shrink to the desired size. 

Make sure you put the apples on a waterproof plate, somewhere that they won't be disturbed until they shrivel up. 

Here's all you need:

- apples
- salt
- peppercorns

Rather than bore you with descriptions, I figured I'd try out making a photographic guide...let me know what you think!

Have fun shrinking heads!








Witches Brew, the adult version...

I've been asked for an adult version of the witches brew, and here you have it.  Be careful....it's bound to cast a spell on you.  For an even better presentation, get some dry ice...instructions for that are at the bottom. 

Witches Brew, Adult Style
- large glass punch bowl (2 if using dry ice, one smaller than the other)
- 1/2 gallon lime sherbet
- packet unsweetened lime Kool-Aid
- 1 cup sugar
- 20 oz. vodka
- 2 liter bottle lemon lime soda
- plastic spider rings
- plastic gloves

Let sherbet soften.  Stir soda, vodka and kool-aid together first, adding sugar to taste.  Then add sherbet scoops to bowl.  Stir as little as possible so it stays frothy.

Freeze spider rings into ice cubes ahead and add.  Freeze water in powder free gloves ahead as well, removing gloves before placing frozen hands in bowl. 

To use dry ice, you need a larger bowl to place the punchbowl in.  Put some warm water in the larger bowl before adding the dry ice broken up into pieces (use tongs, don't touch it with bare hands!).  Prop up the punch bowl so it isn't resting directly on the dry ice.

Witches Brew

Now that it is the eve of October, I can start sharing with you all my favorite things to do with the kids this time of year.  There are lots of them, probably a reflection of the fact that after Christmas, Halloween is a very close second in the list of my favorite holidays. 

The kids start asking me to make some of the special treats and drink and crafts long before we even get close to October.  The first crisp day towards the end of the summer sends them begging for these things. 

This one is a fun thing to make for parties, for sleepovers, for those early in the year snow days, for the big night of trick or treating, or just for fun.  I've had neighbor kids asking for this one before...it's that fun. 

I found something to make it even more awesome this year and will definitely be adding it to the brew.  (I generally half the recipe if I am just making it for my kids, use the whole if other people are over)

Witches Brew

- large bowl, preferably clear glass
- half gallon lime sherbet
- 2 liter bottle lemon lime soda (I use diet)
- 1 small can pineapple juice if desired
- small plastic spiders
- 2 plastic gloves

Let sherbet soften, scoop into bowl.  Add juice if you would like.  Pour soda over the sherbet, it will get bubbly and frothy looking.  Do not stir...you want it to look gross. 

If you happen to have a few plastic spider rings (you know the super cheap ones easy to find this time of year), freeze them into ice cubes and toss them in the bowl. 

To make it really creepy, take a couple clean powder-free plastic gloves and fill with water the night before.  Securely close the end of the glove with a rubber band and freeze until solid.  Remove gloves from ice and add the hands to the brew.

Monday, September 27, 2010

Chocolate Chip Chore Cookies

Here are the cookies I made this weekend.  You know, the ones worth doing chores for.  This particular recipe is a high altitude one, I will put what is different for those of you not as close to the sun as we are here. 

Chocolate Chip Cookies
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1 cup sugar
- 2 tsp vanilla
- 3 eggs
- 2 tsp baking soda
- dash salt
- 4 1/2 cups flour
- 1 package semi sweet mini chips
- 1/2 package milk chocolate chips

Cream butter and sugars, then add eggs and vanilla.  Stir in flour a cup at a time.  Fold in chips last.

Place rounded tablespoonfulls of dough on ungreased cookie sheet and bake at 375 for 10-11 minutes. 

At lower altitudes, add another half cup butter, 1/4 cup brown sugar and 1/4 cup sugar.

Monday, September 20, 2010

Zucchini Salsa

My dear mother in law challenged me to find a recipe for this, and I did. She whipped it up and canned it in a desperate attempt to use up the bounty of her backyard garden.

She brought me some. Yum.

So, if you find yourself with a counter full of zucchini and still want more ideas to use it up, here is a good one. Courtesy of http://www.food.com/

Zucchini Salsa
- 10 cups zucchini, peeled & shredded
- 4 onion, chopped
- 2 green peppers, chopped
- 2 red peppers, chopped
- 1/4 cup pickling salt
- 2 tablespoons dry mustard
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 2 cups white vinegar
- 1 cup brown sugar
- 2 tablespoons red pepper flakes
- 1 teaspoon nutmeg
- 1 teaspoon pepper
- 5 cups chopped ripe tomatoes
- 2 tablespoons cornstarch
- 12 ounces tomato paste


Day one: In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover, refrigerate and let stand over night.

Day two: Rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, tomatoes and tomato paste.

Bring to a boil and simmer for 15 minutes.

Pour into sterilized jars and seal.

Water bath jars for 15 minutes if they have not sealed properly.

Sunday, September 19, 2010

Fresh Tomato Soup

I was a little hesitant to try this one. While I love everything tomato, my husband does not. Strangely, he adores ketchup. I figured he wouldn't eat it, but I tried anyway.

Then you know what happened? He ate it. And, dare I say? He liked it.

It's a little labor intensive initially since you have to peel and seed the tomatoes, but once you get past that part, it's easy.

So totally worth it.

I made grilled cheese with it, and even the nonbelievers were converted once the dunking began.

Fresh Tomato Soup
- 4 large tomatoes, peeled, seeded and chopped
- 4 cups tomato juice
- 2 tbsp finely chopped basil
- 1 tbsp finely minced garlic
- 1 1/2 cups milk (I used whole)
- 1 stick butter
- salt and pepper

Put tomatoes, basil, garlic and juice in large pot, heat on medium high. Simmer about 30 minutes. Spoon out solids and puree in heat safe food processor or blender, then return to pot. Add butter and milk, heating through. Do not boil. Salt and pepper to taste.

Wednesday, September 15, 2010

Fruit Leather

Okay, I will be totally honest. This is not the kind of recipe you can whip up at a moment's notice. And you probably aren't going to want to make it often. It's a labor intensive process, but it really is good.

I'd save this one for bad weather days, when you are at a loss of what to do with your kids.

Next time I make it, I will be doubling or tripling the recipe and making it thicker to slice it into individual sections...you know, so it lasts more than 7.3 seconds after it is done.

I made it with apples, but it should work with just about any fruit. You'd probably want to blend apples or pears into the mixture if using something else, just because of the consistency they create in the mixture.

Homemade Fruit Leather
- 6 apples, peeled, cored and chopped
- 1 cup water
- 2 tbsp sugar
- juice of one lemon

Put apples into saucepan with water, sugar and lemon juice. Cook on medium heat, stirring frequently. If water dissipates, add more. Cook until apples are very soft. Pour contents of the pan into heat safe blender or food processor and process until very smooth.

Prepare large cookie sheet by placing plastic wrap (the microwaveable kind only) over the sheet. Pour mixture over wrap, being careful that it doesn't leak over the sides. Also make sure wrap doesn't fold over puree.

Place in oven on the lowest setting you can (140-170 degrees, depending on your oven). Let it dry out completely. Done when the top of the puree is no longer sticky...anywhere from 5-12 hours. Remove and let cool.

If your family doesn't eat it immediately, store by rolling in plastic wrap, then placing in the fridge. :)

Tuesday, September 14, 2010

Baked Pork Chops

This is comfort food, right here. I have to confess that I did not love pork chops as a kid. Or pot roast. Or split pea soup for that matter. As I've aged, though, I've learned to love these good old fashioned meals.

I was asked for a recipe for pork chops that ensured the chops didn't dry out before cooking through. The trick is to sear the outsides completely by frying them in oil before baking them. It seals in the juices better and keeps them moist.

I tend to make these with mashed potatoes, since that is just how they should be served. And green beans. We sure like green beans around here.

Baked Pork Chops

- 4-6 pork chops (I prefer the thick cut boneless)
- 1/4 cup flour
- garlic salt
- 2 eggs, beaten
- bread crumbs
- 3 tbsp vegetable oil

Coat chops with flour first and rub in garlic salt to taste, then dip in egg. Cover both sides and edges with bread crumbs. Heat oil in large skillet on high before adding chops. Cook until all edges are crispy, turning to make sure all edges are seared. (Oil may splatter, be careful)

Place seared chops into baking dish that has been sprayed with nonstick spray, cover with foil. Bake at 350 for 45 min to an hour (I find it takes a lot longer for meat to cook at higher altitudes).

While chops are in the oven, make the sauce/gravy.

- 1 can condensed cream of mushroom soup (can use reduced fat)
- 1/2 cup milk
- 1/2 cup dry white wine
- dash of Kitchen Bouquet (pictured here, in the sauce/seasoning aisle...just trust me, it makes it better)

Combine all in a bowl, then pour over chops after they have been in the oven for 45-60 min. Cover and bake for 30 more minutes. We use this as gravy for the mashed potatoes.

Sunday, September 12, 2010

His Blueberry Pancakes and Her Syrup

I asked him what he does to make these awesome. Turns out....wait for it....he tweaked a recipe he found, omitting things he doesn't want in it, substituting others, adding some. Is it possible I've brought him over to the dark side?

See, my husband is a recipe follower.

At least he used to be. I'm a little proud to say the least.

Here is his recipe, followed by the best homemade blueberry syrup you've ever had. Mine, of course. ;)

Blueberry Pancakes
- 1 1/4 cup flour (can use whole wheat)
- 2 tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- dash salt
- 1 1/2 cups whole milk
- 1 egg
- 1/4 cup vegetable oil
- 1 1/2- 2 cups blueberries

Combine dry ingredients, then add milk, egg and oil, mixing well. Fold in blueberries. Heat griddle to medium high. Pour batter about 1/4 cup at a time onto griddle, flipping when edges start to set. (No, he doesn't grease the griddle or cook them on lower heat....I know, right? I am not allowed to make pancakes in the house since I screw them up, so I don't question his judgment and am just typing what he tells me)

Blueberry Syrup
- 3 cups blueberries
- 1/2 - 1 cup water
- 1 tbsp lemon juice
- 1/3 cup sugar
- 1 tsp cornstarch

Combine blueberries, water, lemon juice and sugar. (If using thawed frozen, 1/2 should do it. If using fresh, add the 1 cup) Heat on medium until sugar is melted and blueberries are soft. Mash berries. Sprinkle cornstarch evenly over mixture and stir until bubbly and thickened.

Friday, September 10, 2010

Cursive

Hey everyone...quick question for you!

What do they hardly teach in school anymore, yet sometimes suddenly require knowledge of, and is something that kids really should know how to do in case they ever need to do it later on in life?

Write in cursive.

I have a friend who's son is being required by his teacher to do all his schoolwork in cursive, yet it is something he's never been taught at school before. Interesting, don't you think?

Some teachers at the school my kids attend teach it, some don't. I am pretty sure it's not anything required for them to teach, yet it could very well be something my kids will have to know eventually.

So, being the mean mom I am, I am teaching them. a.k.a. forcing them to learn, against their will.

They each have a notebook where we work on a few letters a day, eventually working up to writing full stories, but only in cursive.

Here is a sample sheet I found online for them to use as a guide.

Interview

Last year on Facebook, an interview started circulating. It was intended for mothers to interview their kids, and it was adorable. I decided that I'd make up a slightly different version of the interview for you all to have in case doing something like this sounded fun. I am going to try to do it yearly to see how their answers change. I posted the interview answers of my kids on the other blog.

1. What's your whole name?

2. How old are you and what grade are you in?

3. What is your favorite color?

4. Who is your best friend?

5. What is your favorite sport?

6. What do you want to be when you grow up?

7. Name one thing you are really good at:

8. Name one thing you know you need to work harder on:

9. If you could have one thing in the world, what would it be?

10. What is your favorite tv show?

11. What is your favorite song?

12. What is your favorite movie?

13. If you had a whole day and you got to decide what to do, what would you pick?

14. What is the messiest part of your room?

15. What did you learn how to do this year?

16. What do your parents do?

17. What do you like to learn about the most at school?

18. What do you like to eat?

19. What did you do for your birthday this year?

20. Who is the most important person in your life? Why?

Thursday, September 9, 2010

Sesame Green Beans

My kids are strange, so I've been told. They absolutely adore vegetables. Green beans, in particular, are something they love.

My eldest daughter loves the nutty flavor of the green bean so much that I always make extra so she can take them to school in her lunch the next day. By request, no less.

I could cook them just about any way and the kids would eat them all up, but this seems to be their most favorite. The good news...it's super easy.


Sesame Green Beans

- 1 pound fresh green beans, rinsed and edges snapped off
- large pot of boiling, lightly salted water or steamer
- 2 tbsp butter
- 2 tbsp soy sauce
- 1 tsp sesame seeds

Clean beans and place in pot, bring to a boil and cook until crisp tender. You can steam them as well, it will work just as good plus you retain more of the nutrients.

Drain off excess water and toss with the butter, soy sauce and sesame seeds.

Oh yes, it is that good. You won't go back to canned if I have anything to say about it.

Wednesday, September 8, 2010

Pumpkin Bread

This one is a great little quick bread recipe, plus it makes two loaves. If you don't think you will eat both of them fast enough, it freezes well.

Pumpkin Bread

- 1 cup butter room temperature
- 3 cups sugar
- 3 eggs

- 1 tsp vanilla
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoons ground nutmeg
- 2 cups pumpkin (or one 15 oz can)


Cream butter and sugar. Add eggs, pumpkin and vanilla, stirring thoroughly. Combine dry ingredients in a separate bowl then stir into butter mixture just until moistened. Pour into two greased loaf pans.

Bake at 350 degrees for one hour, checking for doneness.

Half Baked Taco Salad

Ok, so it's not really half baked. At least not in that sense. This is an alternative way to make tacos for dinner (especially when you realize halfway through making them that you are totally out of tortillas).

Half Baked Taco Salad

- half a bag of tortilla chips
- large can of refried beans (someday I will make these from scratch....just not there yet)
- 1 lb. ground beef
- 2 tsp prepared taco seasoning (or the homemade version...recipe below this one)
- 1 cup water
- 1 1/2 cup shredded cheddar cheese
- 1/2 cup shredded pepperjack cheese
- chopped lettuce
- 2-3 large tomatoes, diced

Brown the ground beef and drain fat. Add taco seasoning and the entire can of beans, plus 1 cup water. Stir it all together and cook until bubbly.

Meanwhile, preheat oven to 350 degrees and layer bottom of a 9x13 casserole pan with chips, slightly crushed. Pour bean and meat mixture over it evenly, then top with cheese. Bake on center rack for 20 minutes.

While the casserole is in the oven, chop lettuce and dice tomatoes. Remove dish from the oven, then layer with lettuce and tomatoes. Slice into sections, top with salsa of your choice and sour cream.

Taco Seasoning
If you are looking for an alternative to the salt laden taco seasonings you can find in the store, this one is pretty easy to mix up. Be sure the bowl and utensils you use to make this are completely dry. Store in a sealed container in a cool, dry place. This recipe can easily be doubled or tripled if you will use it a lot.

- 4 tsp chili powder
- 4 tsp dried onion
- 1 tsp garlic powder
- 2 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp cornstarch

Tuesday, September 7, 2010

Miss Erika's Pumpkin Pie

Told you there was going to be a parade. ;)

This recipe is from the one who brought me to the dark side. Who convinced me to roast that pumpkin for the first time. It's her fault, really.

Blame her. I do. It's just easier that way.

Miss Erika's Pumpkin Pie
- 2 cups pumpkin
- 14 oz condensed milk (or 3/4 cup milk and 2/3 cup sugar)
- 2 eggs
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt

Beat all ingredients together, pour into prepared crust. Bake at 425 for 15 minutes, then reduce heat to 350 and bake 40 more minutes.

Thanks Miss Erika. xoxo....hey, can you do that egg and milk free too? I know you can...but I forgot to write that one down. ;)

Miss Robyn's Pumpkin Muffins


Yeah, I did it. I'm a bad assed copy and paster. (and yes, that is totally a word) You said use it, so I am. And I took your adorable picture too....because it screams Robyn. I mean, really, who else would have that plate covered with precisely spaced and placed tiny little muffins? Who? I dare you to find another. You are so laughing right now.


Pumpkin Muffins with Orange Ginger Drizzle


Ingredients:

Muffins
1 (15 oz.) can of pureed pumpkin (not pumpkin pie mix), or 2 cups fresh roasted pumpkin
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 cup dark brown sugar, packed
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt


Drizzle
3/4 cup powdered sugar
1 tsp. grated orange zest
4 tsp. orange juice
a few shakes of ground ginger to taste


Directions:

1. Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini muffin cups with cooking spray.

2. Bring pumpkin, ginger, cinnamon, and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, about 6-8 minutes. Turn hot puree into bowl. Whisk in brown sugar and oil, then slowly whisk in eggs.

3. Meanwhile, whisk the flour, baking powder, baking soda, and salt into a medium bowl; whisk into pumpkin mixture until just combined.

4. Divide batter among the muffin cups and make until golden brown and cooked through, about 8-10 minutes. Let stand a few minutes and then transfer muffins to a baking rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.

Enjoy!

Dude....you take those muffins off any sweet jumps? I need a t-shirt. Love you Robyn. xoxo

Miss Christie's Pumpkin Bars

So, for those who don't know me...I tend to take an idea and run with it. I apologize in advance if you get terribly tired of reading recipes with pumpkin. I've got more.

They really are that good though. And if you've got my kind of crazy, you won't even get tired of eating pumpkin until at least Thanksgiving....that's when the chocolate peppermint and cranberry cravings kick in.

Until then, these pumpkin masterpieces will have to suffice.

This one I experienced for the first time at a baby shower for a dear friend of mine. Made by a dear friend of hers, this was one of those oh my god, these are so good and I absolutely in no uncertain terms must have the recipe for this things.

I've made them with canned pumpkin, and I will be the first to tell you that Miss Christie was right....organic canned pumpkin really is better. But if you're terribly motivated, roast your own pumpkin.

I'm telling you, once you go roasted, you never go back. Oh wait....that was for something else entirely. ;)

Miss Christie's Amazing Pumpkin Bars

Bars
- 4 eggs
- 1 2/3 cups sugar
- 1 cup vegetable oil
- 1 15 oz. can pumpkin (yes, the organic is just better), or about 2 cups fresh
- 2 cups flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda

Using mixer, combine eggs, sugar, oil and pumpkin. Beat until light and fluffy. Combine the rest of the dry ingredients in a bowl, then add to the pumpkin mixture. Mix on low until thoroughly combined and batter is smooth. Spread into greased 9x13 pan. Bake at 350 for 30 minutes, checking for doneness.

Icing
- 1 8 oz. package cream cheese
- 1/2 cup butter, room temperature
- 2 cups confectioner's sugar
- 1 tsp vanilla

Beat cream cheese, butter and vanilla. Add sugar a little at a time until reaches desired consistency. Frost cooled bars.

They will all thank you, Miss Christie. Much obliged. xoxo

Pumpkin Divine Cookies

Let the pumpkin recipe parade begin!

These are little bites of awesome. Seriously.


Pumpkin Divine Cookies
- 8 oz softened cream cheese
- 2 eggs
- 1 1/2 cups packed brown sugar
- 1/2 cup sugar
- 1 cup pumpkin
- 1 1/2 tsp vanilla extract
- 3 1/2 cups flour
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder


Beat cream cheese and sugars, add eggs one at a time. Add pumpkin and vanilla. Combine dry ingredients, then add to bowl.

Drop by rounded teaspoonfulls onto cookie sheet, bake at 350 for 10-12 minutes

Frosting

- 4 cups powdered sugar
- 1/3 cup melted butter
- 2 tsp vanilla extract
- 3-4 tbsp boiling water


Combine until desired consistency, frost cookies.

Try not to eat them all. :)

Roasting Pumpkins

Up until last year, I will confess that I bought and used canned pumpkin. And really, you can too. I won't tell anyone. :)

I've learned in so many ways that fresher is better though, and once you try this, you just might have a hard time going back to the canned version.

Don't worry....it's not hard. Promise.

Look for firm pie pumpkins. They are the smaller variety found in the grocery stores, you want one that is about 3 or 4 pounds.

* Clean it off in the sink

* Using a sharp knife, cut it in half from stem to base

* Scoop out the seeds and the fibers

* Lay them face down on a large baking dish or high rimmed cookie sheet

* Add about a half inch of water

* Roast at 350 degrees for about an hour

* Done when flesh is very soft, check with a fork

* Let cool and scoop out flesh, discarding skin

* Store in the refrigerator until ready to use, up to 5 days

Saturday, September 4, 2010

Miss Ginger's Chocolate Buttermilk Cake

Since I happened upon this recipe a couple months ago, I've made it a few times. Okay, well, maybe more than a few times. The kids always ask when I am going to make it again.

I've taken this to bunco, I've made it for guests, and everyone loves it. Even the people who aren't the biggest fans of chocolate generally find a place in their hearts for it. It's that good.

I can't claim any responsibility for this particular recipe at all. It's from a friend of mine from waaaaaaay back in the day. One of those people that came back into my life via the wonder that is Facebook. She's living in Colorado too these days, and though we don't see each other often, I think it helps both of us to know that the other is here.

Ginger gave me permission to share this recipe with you all, so I thank her. And you will all thank her too.

You can find her here online: http://spiceymom.blogspot.com/

Chocolate Buttermilk Cake
- 2 cups flour
- 2 cups sugar
- 1 tsp baking soda
- 2 sticks butter
- 6 tbsp cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 1 tsp vanilla

Mix flour, sugar and baking soda in large bowl. Over low heat, melt butter with cocoa powder and water, stirring. Pour over dry ingredients and mix, then add vanilla and buttermilk.

Pour into greased 9X13 pan, bake at 400 for 15-20 minutes (for you sea level folks), 25 minutes (for us high altituders). Let cake cool in pan completely before icing.

Icing
- 1 stick butter
- 6 tbsp cocoa powder
- 1/3 cup buttermilk
- 1 tsp vanilla
- about 4 cups powdered sugar

Melt butter with cocoa powder and buttermilk over low heat (I use a big enough saucepan that I can just make the frosting in it rather than use a bowl too). Remove from heat and add vanilla. Then sugar a cup at a time, stirring until smooth. Let cool for a minute or two, then spread over cooled cake. The icing takes a bit to get the hang of...if you let it sit too long, it will thicken too much, but if you do it too fast, it will be runny when you are trying to spread it. It's so worth getting the hang of.

Friday, September 3, 2010

Garden Fritatta

Here is a fairly easy breakfast recipe that looks as good as it tastes. Plus, if you are disciplined enough to have planted a vegetable garden, this one will help you use up some of the fruits of your labor. Feel free to change this one up, just about anything can go in there. :)

Garden Fritatta
- 6 eggs
- 1/2 cup corn (can swap out squash, zucchini, broccoli....whatever you have)
- 1/3 cup diced green chiles (can use canned, drain)
- 1 cup cherry tomatoes, cut in half
- 1 green onion, chopped
- fresh chopped parsley, to taste
- fresh chopped thyme, to taste
- salt and pepper, to taste
- hot pepper sauce, if desired
- 1/4 cup milk

Combine all ingredients except tomatoes and green onions in a large bowl, whisking eggs until light and fluffy. Spray large skillet with nonstick spray and heat over medium. Pour egg mixture into pan, then add tomatoes (cut side up) and onions, spacing evenly. Cover and cook until eggs are fully set.

Carefully scoot the fritatta out of the pan onto a cutting board and slice into wedges.

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