Happy Camping! (And an Easy Recipe)

June 1st – time to start your June Camp Loopy project!!

I have had my yarn wound up and ready for two weeks and it was fun to finally start in on it. I’m making my second Shindig of the year (first one is here). This was the pattern that Knit Nighter Sarah wore in one night and then several of us had to get right up and buy yarn to make our own Shindigs. It’s so pretty in person.

This time I am contemplating doing three colors with Wollmeise Blend. Blue on the lace, then … not sure. I could do blue/green stripes with a thin pink stripe pop in there. Or blue/pink stripes with a pop of green. Or pink/green stripes with a mini pop of blue. What do you think? I can’t make up my mind. I do want it to be colorful on my black winter coat! (I think it’s safe to say it will be colorful.)

It’s never too late to join in on Camp fun. You can do any of the three months with us (or all of the three months with us!), and you can pick your yardage this year (400 yard minimum). See this blog post for full details about how it works. Then pop over to our Loopy Groupie board on Ravelry and join a Campfire thread to chat in. We have them set up by the amount of yardage in the June project you pick.

Here’s a new recipe for you that we loved. Easy to make, filling, and delicious. Also, they freeze well for later! (Not sure where the original recipe came from but I changed it a little.)

Potato and Egg Muffins

24 Tator Tots (defrost slightly in microwave)
1/2 cup diced ham
1/2 cup diced red peppers
7 eggs
1/4 cup milk
1/4 cup shredded cheddar cheese
salt and pepper to taste

Preheat oven to 400 degrees.

Grease a muffin tin. Add 2 tator tots to each muffin well and smash them down slightly to form a base. Bake the tots for 10 minutes and remove from the oven.

Reduce oven temperature to 350 degrees.

Top each tot-base with 1/2 Tbl. diced ham and 1/2 Tbl. diced peppers.

Whisk together the eggs and milk and then pour a bit of mixture into each tin (fill almost to the top).

Sprinkle each one with a little shredded cheese. Bake for 20 minutes or until the egg is cooked.

Easy to keep extras in the freezer and just reheat when you want one.

Have a great weekend all, and happy Camp knitting and sewing!

Sheri whoprobablyshouldhavepickedlessyardageforthemonthwearemovingtheshop
#overachieverĀ 

1 comment

  1. I’ve got company coming in this weekend. Think I’ll give the recipe a go. Sounds delicious, easy, & convenient! Thanks!

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