Don't know if it is noticeable at your end, but I am having a problem with the font and sizes. Sorry.
Melt butter in a
6 quart multi-cooker or add melted butter to a traditional 6 quart slow cooker.
In a bowl combined beaten eggs with heavy cream and season with salt and pepper.
Pour eggs into your slow cooker and evenly add ham, tomatoes (salt if desired) and cream cheese to the casserole. (Then I would sprinkle some grated cheddar cheese on top!)
Cover and cook on high for 60-90 minutes or until eggs set.
Special birthday today... friend Wayne Low (LASD Motors ret).
Wayne 4th from left.....
HAPPY BIRTHDAY WAYNE! Ahhhhhh, Missa Row, how you go?
All I know. Nuff said. Happy Saturday. Ciao.
Here are today’s five thing to know about Chocolate & Cake:
The first French word for chocolate mousse translates in English “chocolate mayonnaise”
The “blood” that you see in infamous “shower scene” in Psycho is actually chocolate syrup.
The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones.
A process for making silkier and smoother chocolate called conching was developed in 1879 by Swiss Rodolphe and made it easier to bake with chocolate as it amalgamates smoothly and completely with cake batters.
In the U.S.A, “chocolate decadence” cakes were popular in the 1980s; in the 1990s, single-serving molten chocolate cakes with liquid chocolate centers and infused chocolates with exotic flavors such as tea, curry, red pepper, passion fruit, and champagne were popular.
Today’s Quote: “All you need is love. But a little chocolate now and then doesn’t hurt.”~Charles M. Schulz