SnapHappyBunny Cooks: Egg Tarts

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I know what you’re thinking, she must love her eggs! With back to back posting of a recipe with eggs, you’re either a fan of eggs or you’ve just discovered its usefulness. Actually, I’ve baked this a while ago and has just caught a little bit time to post the ingredients. I don’t make this often just because… Well you’ll see why as you scroll down to the ingredients^^ not exactly the clean or healthy eats because of all the yolk you have to use… (but it has to be said, it’s uber tasty and creamy, you’ll crave for them once in a while!)

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Makes 60 little tarts

Ingredients:
•2 package of sweetened tart shells (if you can bake tart shells from scratch, go for it!
•1 dozen egg yolk (that’s right, you only need your yolks so hang on to those whites for a future merengue or macaron project)
•1 can of evaporated milk
•1 can of condensed milk
•1/2 cup of regular 2% or whatever cold milk you have in the fridge
•1/4 sugar

How To:

•In a large bowl, crack eggs and separate the yolks (yolk separating skills will come handy here)

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•add your can of evap

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•add your can of condensed milk

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•Add your milk
•Add your sugar

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•stir your ingredients, getting it as smooth as you can (makes for a less lumpy tarts) – if you have a mixer or a whisk, you can certainly use it

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•Pre-heat oven to 375F and keep it at that temp

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•while that’s pre-heating, scoop up your mixture into the tart shells, being careful not to overflow the shells

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•pop that goodness into the oven, set it and forget it.. Just kidding, you leave it for about 20-25 mins depending on your oven’s heat setting (best way to know is when the edges of your shells have turned golden brown and if you do the tried and true – stick-a-toothpick-see-if-it-comes-out-clean-method)

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…voilá it’s all ready to be devoured! …and shared of course! You don’t want all that good stuff to yourself^^

Ps.

Don’t blame me if you get addicted to this simple but delish recipe! Let me know your thoughts if you’d like to try this too or have a more healthier version of it I can try too ^_*

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SnapHappyBunny Cooks: Chicken Alfredo

So I’m gonna be straight up and let you all know that I am not a cook.. ask my husband and you’ll know. What I can do, is to try and attempt some simple recipes (the simpler the better of course hehe) and cross my fingers that my husband will grab seconds^^ otherwise I would have left over for weeks (because I’m bad at portioning the food as well – lol omg this is turning into an embarrassing confession). There are certain recipes that I can say, I do, do well and I get in the habit of repeating these recipes and not learning new ones (as I get comfortable!). For this evening, I pulled out my non-stick pot and googled an easy recipe to experiment. I’d like to share this to you ladies, and gents >.< if you're like me, who is domestically challenged, and would like a simple and delicious dinner recipe – that will make your mothers proud hehe.

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Ingredients:

* 1/2 cup butter
* 1 (8 ounce) package of cream cheese (I used a block of spreadable Philadelphia)
* 2 teaspoons garlic powder
* 2 cups of milk
* 6 ounces grated Parmesan cheese
* 1/8 teaspoon ground black pepper

Directions:

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve. This recipe makes 4 servings but will definitely change base on if you decide to stick to the recipe or you add more (ie. milk, etc).

* I added some grilled chicken strips for taste and protein, just use your left over chicken strips from salads you make and you’re set, otherwise just grill some chicken breast as an added step to this recipe*