Brown-eyed Orange Bars

I made these bars for this year's Christmas cookie bags. I am not sure how well they will survive the bags, but these bars are a delicious holiday treat. I just love the orange and chocolate flavor combination. The brown-eyed in the recipe name refers to chocolate chips. It might be better to call these Chocolate Chip Orange Bars.

Making these bars is quite easy. The recipe calls for grated orange rind, which is not too hard with a hand grater or could be left off. But I think it enhances the orange flavor, so I recommend keeping the grated orange rind in the recipe. When I made these bars, I multiplied the recipe by 1.5 to use a 9x13 pan instead of a 9x9 pan. The use of dry milk powder adds a nice richness to the recipe.

Brown-eyed Orange Bars 

• 1 1/2 cup flour
• 1/3 cup instant dry milk
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup soft butter
• 6 ounces semi-sweet chocolate chips
• 1/3 cup sugar
• 1 Tbsp. grated orange rind
• 1/2 cup orange juice
• 1 egg
• 2 tsps. vanilla

Orange glaze

• 2 cups powdered sugar
• 3 Tbsp. orange juice
• 1 Tbsp. grated orange rind

Sift the flour, dry milk, baking powder, and salt together. Add butter, sugar, orange rind, orange juice, egg, and vanilla. Mix until well blended. Stir in chocolate chips. Spread in a greased and floured 9x9 pan. Bake at 375 for 25 minutes or until bars pull away from sides of pan. Make the orange glaze by blending the powdered sugar, orange juice, and grated orange rind. While warm, spread with orange glaze. When cool cut. Enjoy!

Peek-a-boos

Christmas cookies are often fancier than cookies made during the rest of the year. These cookies fit the bill by requiring rolling out the dough, cutting them just so, and assembling the cookie. The recipe card suggested using a 2 1/2 inch round cookie cutter, but I used a slightly smaller round cutter which worked out find. For the star pattern for the top cut-out, I just used a butter knife to cut a star pattern that created just enough of an opening for the cookie.

The flavors used in these cookies could very easily be adjusted to meet your needs. The recipe uses lemon extract, but other extracts could be used for a different flavor. The filling is a fruit preserve. I used strawberry preserves to compliment the lemon cookie, but other flavors could be used, such as blueberry preserves or raspberry preserves.  

Peek-a-boos 

• 1/2 cup butter
• 3/4 cup sugar
• 2 eggs
• 1 tsp. lemon extract
• 2 1/2 cup flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup fruit preserves

Cream together butter and sugar. Beat in eggs and lemon extract. Stir together flour, baking powder, and salt; and gradually add to creamed mixture. Mix well. Chill dough. On a lightly floured surface, roll part of dough to 1/8 inch thickness. Cut with 2 1/2 inch round cutter. Place on ungreased baking sheet. Drop a teaspoon of preserves in center. Cut a star pattern into another cut cookie. Center the star-cut cookie on the preserve-topped cookies. Seal outer edges by pressing with a fork. Bake at 375 for 12-15 minutes, or until golden. Allow to cool. Enjoy!

Brittle Cookies

When December comes around, I look forward to trying out new cookie recipes from Mom's recipe box. There are always certain favorite cookies that I make each December, but I love trying out recipes that are new to me. This Brittle Cookie recipe is one such new-to-me recipe that is terrific and easy. I actually made this for Thanksgiving. These cookies were a hit. The cookies are crunchy with a nice balance of chips and nuts.

This recipe gets its name from brittle candy, which is made as a large flat sheet that is then broken up into irregular pieces. These cookies are made as a large sheet, then broken into pieces. When I made this recipe, I used white chocolate chips rather than semi-sweet chocolate chips. These cookies are the right balance of sweet, salty, and crunchy.

Brittle Cookies 

• 1 cup butter
• 1 cup sugar
• 1 1/2 tsp. vanilla
• 1 tsp. salt
• 2 cups flour
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts

Cream butter, sugar, vanilla, and salt until light and fluffy. Add flour; beat thoroughly. Stir in chips and 3/4 cup nuts. Press into an ungreased 13x10x1 jelly roll pan. Sprinkle remaining nuts on top; press in gently. Bake at 375 for 25 minutes. Cool; break into irregular pieces. Enjoy!

Onion Mashed Potatoes

Mom's recipe is titled Lipton Potato Whip, but I used generic dried onion soup mix, so I renamed this recipe. In truth, this recipe is supper easy--just add an envelope of dried onion soup mix to mashed potatoes. Using fresh potatoes is super easy, but if you don't feel like peeling potatoes, instant mashed potatoes would work just fine.

This year, I plan to make this recipe for Thanksgiving. But I wanted to test it out before turkey day, just in case. But these Onion Mashed Potatoes are delicious. Whether you make them for Thanksgiving or any other meal, give this recipe a try.

Onion Mashed Potatoes 

• 2 pounds potatoes (about 6), peeled and cubed
• 1 cup hot milk
• 2 Tbsps. butter
• 1 envelope dried onion soup mix

Boil the potatoes until fork tender, about 20 minutes. drain the water out. Mash the potatoes. Add the milk, butter, and soup mix. Beat until fluffy. Enjoy!

Kiwi White Chocolate Scones

Recently, Mom has regularly invited Meg, Chris, and I to Afternoon Tea at Pinecone Tea Cottage. Every tea menu features a different type of scone that complements the rest of the meal. The first time I went with Mom, the scone contained kiwi and white chocolate chips. I would not have thought of this flavor combination on my own. I highly recommend it.

I will note that these scones spread a bit while baking. I think that I should have used a little more flour. The recipe below lists the amount I used. When the dough comes together, if it is too sticky, add more flour, a little at a time, while kneading the dough. Using cake flour might be another alternative to making sure the scones do not spread while baking. I did not have buttermilk on hand, so I just used one-half cup plain greek yogurt and one-half cup milk as a substitute. Even though these scones did not exactly look like traditional scones, they still were delicious.

Kiwi White Chocolate Scones 

• 3 cups flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 cup sugar
• 1 tsp. salt
• 8 Tbsp. cold butter
• 1 egg
• 1 cup buttermilk
• 1 cup peeled and chopped kiwi
• 1/2 cup white chocolate chips

Mix the flour, baking powder, baking soda, sugar, and salt. Cut in butter using a pastry blender. Add kiwi and chips. In a separate bowl, beat buttermilk and egg. Pour into the dry ingredients and mix to form a dough. Knead the dough for 30 seconds. Form into scones by pressing dough to about one inch in height and cutting into pie-shaped pieces or use a cookie cutter to form the desired shape. Bake at 400 for 10-15 minutes. Allow to cool. Enjoy!

Caramel Apple Cake

Although apples are available year-round, the Fall just seems like a great time for apple desserts. I found this recipe in Mom's recipe box and thought it would be a nice treat on a Fall day as the weather turns cooler. The cake was delicious. And while it was baking, the house smelled so good.

This cake is very easy to make. The ingredients are fairly standard. When I made this cake, I used walnuts, but other types of nuts would work or no nuts at all. The recipe does list raisins, but I left them out of this one. The frosting is a fairly basic glaze with some cinnamon added to highlight the Fall flavors.

Caramel Apple Cake 

• 1 3/4 cup flour
• 1 1/2 cup packed brown sugar
• 1 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. vanilla
• 3/4 cup butter, softened
• 3 eggs
• 2 medium apples, peeled and chopped
• 1 cup nut, optional
• 1/2 cup raisins, optional
• 1 1/2 cup powdered sugar
• 1/4 cup butter, melted
• 3-4 Tbsp. milk
• 1/2 tsp. vanilla
• 1/4 tsp. cinnamon

In a large bowl, combine the first nine ingredients; beat for three minutes. Stir in the apples, nuts, and raisins. Pour into a greased 13x9 pan. Bake at 350 for 30 to 40 minutes. Cool.

Make the frosting by blending the powdered sugar, melted butter, milk, vanilla, and cinnamon until smooth. Spread over the cake. Enjoy!

Brown Sugar Cinnamon Pop Tarts

I had recently made Strawberry Pop Tarts, which were a hit. Mom mentioned that Brown Sugar Cinnamon Pop Tarts were her favorite flavor, so I thought I would give that a try for my next round. Just like the Strawberry version, these Pop Tarts are excellent. The delicious pastry combined with the fresh flavors make for a great treat.

Because the Strawberry Pop Tarts were such a hit, I decided to make more this time. The recipe below should yield 16 Pop Tarts, so that there will be plenty to share. The pastry here is the same pie crust pastry recipe that is so versatile. I thought about adding some cinnamon to the pastry dough, but thought it might be too much. Maybe I will try that next time.

Brown Sugar Cinnamon Pop Tarts 

• 4 1/2 cups flour
• 1/2 cup sugar
• 1/2 tsp. salt
• 2 cups cold butter
• 2/3 cup cold water
• 1 Tbsp. honey
• 3/4 cup brown sugar
• 1 1/2 Tbsp. cinnamon
• 2 Tbsp. flour
• Egg wash (1 egg beaten with water)
• 1 cup powdered sugar
• 1-2 Tbsp. milk
• 1 tsp. vanilla
• 1 tsp. cinnamon

In a large bowl, blend flour, sugar, and salt. Use a pastry cutter to cut in butter until mixture is crumbly. Pour in cold water and honey while mixing until a dough ball forms. Refrigerate dough for 30 minutes. Roll out dough to about 1/8 inch thick. Cut into 3x4 inch rectangles. Place a rectangle on a lined baking sheet. Brush each with egg wash. Combine brown sugar, cinnamon, and two tablespoons of flour. Scoop a spoonful onto each pastry, spreading evenly while leaving a 1/4 inch edge. Brush egg wash on the top pastry piece and place pastry, egg wash side down. Crimp the edges of the two layers together, using a fork to create a decorative edge. Use a toothpick to poke a few holes into each pop tart to allow steam to escape. Bake at 375 for 20 to 25 minutes. Allow to cool. Combine the powdered sugar, milk, vanilla, and cinnamon to make the frosting. Spread onto each pop tart. Enjoy!

Italian Beef

Growing up in the Chicago-area, Italian Beef sandwiches were a common meal from any number of local fast-food places. Chicago has many famous beef stands that are reliable sources of a great sandwich. My personal favorite is Al's Beef, just behind my high school in Little Italy. While Italian Beef sandwiches were part of my childhood, we never made them at home. But, with the recent show, The Bear, it occurred to me to try making Italian Beef at home.

There are many recipes available online. Some involve fairly complicated processes, such as searing the meat then slow roasting the beef for 12 hours. But I decided to go with a more simple and direct method--the slow cooker. When I made this recipe, I used the high setting for about three and a half hours. Depending on the timing, you could use the low setting for seven to eight hours. Whatever method that you use, be prepared for your house to smell wonderfully like Al's Beef on Taylor Street for hours. For the bread, the best option is Turano French Rolls, which are crusty yet soft and perfect for being dipped to soak up the gravy.

Italian Beef 

• 3-5 pounds chuck roast
• 3 cups water
• 1 package dry Italian dressing mix
• 1 tsp. parsley
• 1 tsp. oregano
• 1 tsp. basil
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 bay leaf
• 1 tsp. ground black pepper
• Turano French Rolls

In a saucepan, bring the water and all the seasonings to a boil. Place the meat in a slow cooker. Pour the boiling mixture over the meat. Cook on high for 3 to 4 hours or on low for 7 to 8 hours. Remove the bay leaf. Shred or thinly slice the meat and return to the slow cooker. Serve the meat on the Turano French Rolls. Dip the sandwich in the gravy. Enjoy!

Cranberry-nut Coffee Cake

Mom loves coffee cake, so there are a number of coffee cake recipes in her recipe box. This one is a quick bread and is easy to make. Because I love cranberry, especially in the Fall, this coffee cake was a timely treat. I especially like the pairing of cinnamon with cranberry for a nice flavor blend.

I often make my own cranberry sauce because it is easy. But I had a can of whole cranberry sauce that I used for this recipe. Canned whole cranberry sauce is not like the jelly sauce that keeps the form of the can when it comes out because it has whole cranberries mixed in for more of a classic cranberry sauce. Also, the recipe calls for Bisquick mix, but you can easily make your own using flour, baking powder, salt, and butter, as I note in the recipe below.

Cranberry-nut Coffee Cake 

• 1/4 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1/4 tsp. cinnamon
• 2 cups flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 2 Tbsp. melted butter
• 2 Tbsp. granulated sugar
• 1 egg
• 2/3 cup water or milk
• 2/3 cup whole cranberry
• 1 cup confectioner's sugar
• 1/2 tsp. vanilla
• 1 Tbsp. water

Mix the brown sugar, walnuts, and cinnamon; set aside. Combine flor, baking powder, salt, butter, granulated sugar, egg and water/milk. Beat vigorously. Spread batter ina greased 9x9x2. Sprinkle with nut mixture. Spoon cranberry sauce over top. Bake at 350 for 20 to 25 minutes. Prepare the icing by blending the confectioner's sugar, vanilla, and water. Drizzle or spread icing while the cake is still warm. Enjoy!

Chocolate Pudding

What is not to like about pudding? As a kid, we most often had boxed instant pudding. This pudding recipe is easy to make and delicious to eat. And, it can be enjoyed warm or cold. Whether homemade or instant, pudding is always an excellent treat.

I like that this recipe uses dry milk powder. I tend to keep milk powder on hand as a backup for when I am out of milk and to make baked goods richer. The other ingredients are kitchen staples that are readily available. Mom's recipe also offers an alternative of adding one-half teaspoon of peppermint extract. I have not yet tried that variation, but I bet it is delicious. Other flavors could be added to dress up this pudding, such as orange peel or fruit that goes well with chocolate. 

Chocolate Pudding 

• 1 1/3 cup nonfat dry milk powder
• 1/2 c. sugar
• 6 Tbsp. cocoa
• 1/4 c.cornstarch
• 4 c. water

In a saucepan, combine milk powder, sugar, cocoa, cornstarch, and water. Bring to boil. Reduce heat and simmer for 5 minutes. Stir frequently. Pour into dessert dishes. Serve warm or cold. Enjoy!

Oriental Beef Strips on Rice

Mom regularly made Beef Teriyaki when we were kids. This recipe from Mom's recipe box is similar, but with slightly different flavors. I especially like the pairing of soy sauce with sesame seeds. And the ginger adds a nice touch. This recipe requires some time to marinate in the refrigerator. I prepared the meat the night before and allowed it to marinate overnight, which made the meal come together quickly when it was dinner time.

When I made this recipe, rather than using the oven's broiler, I cooked the beef in a skillet on the stovetop. Either way, the recipe makes a delicious dish. The recipe could be modified by using other vegetables, such as bell pepper or celery. If you prefer, you could use fresh ginger or ginger paste instead of powdered ginger. This recipe is a delicious quick meal.

Oriental Beef Strips on Rice 

• 1 pound round steak
• 1 small onion
• 1 clove garlic, minced
• 1/4 cup soy sauce
• 2 Tbsp. packed brown sugar
• 1/2 tsp. ginger powder
• cooked rice
• sesame seeds

Cut the meat into quarter-inch strips. Mix the onion, garlic, soy sauce, ginger, and sugar. Add to meat and mix well. Cover and chill for at least two hours in the refrigerator. Mix the ingredients before cooking. Broil for 7 to 8 minutes or cook in a skillet, stirring as needed. Serve meat with juices over rice and sprinkle with sesame seeds. Enjoy!

Oven-Dried Tomatoes

With my bumper crop of tomatoes this year, I have struggled to come up with things to do. Recently, Laura suggested that I oven dry tomatoes, which is faster than traditional sun drying but still results in concentrated tomato flavor. Oven-dried tomatoes can be added to salad, mixed into your favorite pasta dish, or added to any recipe calling for tomatoes.

For this batch, I used grape tomatoes so the tomatoes would all be about the same size and require the same time to dry out. I am sure that other tomato types would work fine, but larger tomatoes might require more time in the oven. Dried tomatoes can be saved to use later by packing them in oil while stored in the refrigerator or frozen in an airtight bag. If freezing, first freeze the dried tomatoes in a single layer, then transfer into an airtight bag. Packing the tomatoes in oil or freezing allows the tomatoes to last for months.

Oven-Dried Tomatoes 

• fresh tomatoes
• olive oil for roasting and packing

Clean tomatoes. Cut in half. Layer cut tomatoes on a baking sheet coated with olive oil. Roast in the oven at 375 to 400 degrees for 20 minutes. Lower the temperature to 300 degree and roast for another 60 to 90 minutes. Allow to cool. Pack in a jar with oil or freeze. Enjoy the tomatoes!

Whipped Feta

Not long ago, I really enjoyed Whipped Feta alongside vegetables at a restaurant. The Whipped Feta added a fancy touch to the vegetables. Whipped Feta can be used as a topping, a dip, or a spread. I served this along with zucchini fritters, but it is also good on bread or crackers.

When I made this Whipped Feta, I did not add any seasoning. The basic recipe is delicious on its own. But, it could be made with fresh or dried herbs such as oregano, mint, or parsley. It could also be made with sweet additions such as honey or chopped fruit. When serving the Whipped Feta, you can serve it with a bit of olive oil on top along with seasonings or nuts.

Whipped Feta 

• 8 ounce block of feta
• 3/4 cup Greek Yogurt
• 2 Tbsp. olive oil
• optional seasonings

Rinse feta block in water. Crumble the feta into a food processor. Add the yogurt and olive oil. Blend until smooth. Enjoy!

Zucchini Fritters

When the backyard garden creates an abundance, it can be challenging to know what to do with all the produce. This summer, my zucchini plants have been producing monster zucchini. After giving one of these monster zucchini to a neighbor, she shared that she used it to make zucchini fritters. Similar to potato pancakes, these fritters use shredded zucchini, eggs, and flour to make a tasty treat. Recently, I made these zucchini fritters for a Buckley family get together for Mom's 81st birthday. The fritters were a hit. I thought I had made too many, but there were just a few left over. 

The basic recipe can be seasoned however you want. I just used ground pepper. But I think cinnamon or nutmeg would be delicious too. In preparing the zucchini, after shredding it, you may need to drain it to remove some excess water. As I was shredding the zucchini, I placed it in a colander, sprinkled it with salt, and used a paper towel to squeeze out extra moisture. The recipe below can be easily adjusted based on the amount of shredded zucchini that you have. When I made these, I made smaller fritters; you could make them any size you want.

Zucchini Fritters 

• 4 cups shredded zucchini
• 2 eggs
• 3/4 cup flour
• 1 tsp. ground black pepper
• oil for pan frying

Shred the zucchini and drain out excess water by sprinkling it with salt and squeezing out water. In a large bowl, mix shredded zucchini, eggs, flour, and pepper. Add a small amount of oil to a heavy bottom skillet. Heat the skillet on medium heat. Drop the zucchini mixture by large spoonful and slightly flatten and shape the fritter. Saute for three to five minutes per side. Allow to cool. Enjoy!

Cinnamon Pizzelles

Pizzelles are a favorite dessert, especially in the summer. Classic vanilla pizzelles are terrific, but so are the various flavors. So far, I have tried: Anise, Vanilla Orange, Chocolate, Orange Rum, Coffee, Maple, Cardamom, and Chocolate Mint. This version feature cinnamon and is another great addition to pizzelle variations.

When I was a kid, I did not like cinnamon all that much. But now, I love cinnamon and often add it to many things, such as oatmeal or coffee. The cinnamon pizzelles have great flavor. They would be delicious served with ice cream.

Cinnamon Pizzelles 

• 3 eggs, room temperature
• 3/4 cup sugar
• 1/2 cup butter, melted and cooled
• 2 tsp. vanilla
• 2 tsp. cinnamon
• 1 3/4 cup flour
• 2 tsp. baking powder
• powdered sugar for dusting, optional

In a large mixing bowl, beat the eggs and sugar. Add the cooled butter, vanilla, and cinnamon. Sift in the flour and baking powder into the egg mixture. The batter should be stiff enough to drop by spoon.

Heat up the electric pizzelle iron. Drop a teaspoon of batter onto each grid pattern and close the pizzelle iron. The pizzelles will be ready in about one minute. Remove the pizzelle with tongs and allow to cool on a flat surface for flat pizzelles or immediately shape. Dust with powdered sugar. Enjoy!

Strawberry Brigadeiros

The Chocolate Brigadeiros were such a hit that I had to try some other flavors. This version is strawberry. The only difference was that I used crushed freeze-dried strawberries, instead of chocolate powder. I had originally intended to completely crush the freeze-dried strawberries into a powder, but I ended up leaving some small bits that added a nice touch to the final brigadeiros.

Just as with the chocolate version, while making these candies, continuous stirring is key. In fact, for some reason, this time the candy thickened very quickly and I had to aggressively stir to avoid burning the candy. I used multicolored sprinkles for these Brigadeiros. The sprinkles make it easier to eat because the candy can become a bit sticky. 

Strawberry Brigadeiros 

• 1 14-ounce can sweetened condensed milk
• 3 Tbsp.  crushed freeze-dried strawberries
• 1 Tbsp. butter
• dash of salt
• sprinkles
• mini baking cups for serving

Butter a large plate and set aside. In a heavy bottom pan, heat the sweetened condensed milk, strawberry powder, butter, and salt on medium for about 15 minutes. Use a wooden spoon to stir. The mixture will slowly thicken. It is done when the spoon runs through the middle and it does not run back together for about 3 seconds. Pour the mixture onto the buttered plate and refrigerate for one hour. Set up mini baking cups and a bowl of sprinkles. Before rolling the dough into balls, butter your hands. Use about a tablespoon of dough to create a ball, then roll each ball in sprinkles. Place each Brigadeiro in a mini baking cup. Refrigerate until ready to serve. Enjoy!

Tiger Cookies

This recipe has a surprise ingredient of crushed frosted flakes which give the cookies a nice crunch. In some ways, this recipe reminds me of potato chip cookies, but a bit sweeter. I suspect that Mom found this recipe from a Kellogg's Frosted Flakes box. 

These cookies are very easy to make. I followed the directions and used frosted flakes. But other cereals, such as corn flakes, could easily be used to add a nice crunch to the cookies. When I made these cookies, I used dark chocolate chips because that it what I had on hand. I even made a few cookies without the chocolate for certain people who do not like chocolate. The non-chocolate cookies were just as delicious as the chocolate cookies.

Tiger Cookies 

• 3 cups frosted flakes
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 1 cup chocolate chips, melted

Crush frosted flakes down to about one and half cups. Sift together the flour, soda, and salt. In a mixing bowl, combine the butter and sugar; beat until light and fluffy. Add eggs and vanilla; beat well. Add dry ingredients; mix thoroughly. Fold in the crushed frosted flakes. Swirl warm melted chocolate lightly through batter, leaving streaks of chocolate. Drop by spoonful onto ungreased baking sheets. Bake at 375 about 12 minutes or until done. Remove from baking sheet and allow to cool. Enjoy!  

Baked Eggs, Mexican style

With my first bell peppers from the garden, I decided to make this recipe. It was a surprising household hit, so it might make it into the regular rotation. At MDS's suggestion, I may try to add sausage to the bread and vegetable mix. This recipe gives these baked eggs a Mexican flavor, but adjustments could be made to create other flavors

I did not have six-ounce baking dishes, so I used a muffin pan. I did learn that large eggs might be a bit too large for muffin tins, so next time, I will make more of the vegetable and bread mix and make some additional baked eggs using the extra egg whites. When I made this recipe, after adding the eggs, I did not have room to add tomato juice, so I used powdered tomato bouillon instead. Also, instead of cheddar cheese, I used cotija cheese, which is something like a Mexican Parmesan cheese. And because this recipe is a bit of work, I might make more and store some for later. I did not try to freeze any from this batch, but I bet they will freeze well.

Baked Eggs, Mexican Style 

• 1 1/2 cup chopped onion
• 1 1/2 cup chopped green pepper
• 1 garlic clove, crushed
• 3/4 cup olive oil
• 2-3 teaspoons chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon oregano
• 9 slices white bread, cubed
• 6 extra large eggs
• 6 tablespoons tomato juice
  
• 1/2 cup grated cheese

Saute the onion, green pepper and garlic in oil until soft. Stir in seasonings; simmer for five minutes. Stir in bread cubes. Spoon into 6 buttered six-ounce baking dishes, pressing firmly on bottoms and sides. Break egg into center of each. Spoon 1 tablespoon of tomato juice over each egg; sprinkle with cheese. Bake at 350 for 20-25 minutes or until egg is set. Enjoy!