This past weekend was the Maryland Sheep and wool festival. We took four sheep and held our own. It is always about having a good time. Colleen, my daughter came down from NY to show. She really enjoys the entire sheep world. She has made many friends and just loves each of her sheep. Her lamb Cream got a 2nd in white medium wool and won Champion Fleece in Breed.
I have been working on a cardigan for my granddaughter Colette. It is the Loren Cardigan, a free pattern on Ravelry. This knits up fast and has a simple sophisticated look. I used Berroco Vintage Buttercream from my favorite yarn shop, The Yarn Shop at Foster Sheep Farm.
I found a fast easy breakfast recipe using Pillsbury Cresent Rolls that I have to share. It is a big hit here.
4slices bacon, cut in half crosswise
1/3cup plus 1 tablespoon milk
4eggs, slightly beaten
Salt and pepper, if desired
1/4cup chopped red bell pepper
1can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1cup shredded Mexican cheese blend
Chopped fresh cilantro, if desired
1cup salsa, if desired
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In a 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.
In a medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with a metal spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.
Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over the edge of the cookie sheet. Press overlapping dough to flatten.
Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under the dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.
Bake 20 to 25 minutes or until deep golden brown. Cool, 2 minutes. With a broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.
4slices bacon, cut in half crosswise
1/3cup plus 1 tablespoon milk
4eggs, slightly beaten
Salt and pepper, if desired
1/4cup chopped red bell pepper
1can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1cup shredded Mexican cheese blend
Chopped fresh cilantro, if desired
1cup salsa, if desired
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In a 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.
In a medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with a metal spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.
Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over the edge of the cookie sheet. Press overlapping dough to flatten.
Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under the dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.
Bake 20 to 25 minutes or until deep golden brown. Cool, 2 minutes. With a broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.
Till next time!