This post is part of a series for a Dino themed birthday party. To view the rest of the series head on over to the Dino Birthday Party post.
I know this post isn”t about food but it does contain a recipe so I hope that counts! ;) I couldn”t help but share this Dino Egg Chandelier with you because it”s so much fun to make and the results are so adorable, yet chic. They were a big hit at the party and I love that you can customize the colours to suit the colour theme of your party.
All you need to make these dino eggs is some yarn, petroleum jelly (vaseline), cornstarch, school glue and balloons. Let”s get started!
Blow up the balloons until they form an egg shape. I tried to make mine differing sizes to add some dimension. Hang the balloons in a dry area using a piece of yarn (we started outside on our deck and moved them to the curtain rod on our shower for night). Coat the balloons in petroleum jelly, making sure to cover every inch.
Mix together glue ingredients (recipe below). Cut a long piece of yarn and coat it thoroughly in the glue mixture. Squeeze out the excess, while still keeping them nicely coated. Tie one end of the coated yarn to the yarn that the balloon is hanging from; wrap it around the balloon in all directions until you get look you want. Tie the loose end of the yarn to another piece at the top of the balloon. Let dry for 24 hours.
Once dry, pop the balloons. This was the part where I thought for sure they weren”t going to turn out. I was expecting the yarn to go all floppy once the balloon popped, but to my excitement they held their shape! Remove the balloons; and the dino eggs are ready to hang. Group them together to form a chandelier or spread them out, as I did, along the edge of a patio or porch. And, enjoy!
Dino Egg Glue
1 cup cornstarch
1/2 cup cool water
1 bottle of school glue
Mix together ingredients until smooth.
Makes enough for approximately 6 balloons (depending on size and how much yarn is used to cover).
So, when I said I hogged all the rhubarb at the store I made more then just Rhubarb-Vanilla Lemonade. I also made some sweet and refreshing Easter pavlovas (in the shape of eggs) topped with lemon whipped cream and vanilla-rhubarb compote. Are you seeing a theme here? I have become obsessed with the rhubarb-vanilla-lemon combination, it’s just so darn good together. I’m sharing the recipe and some tips on making the perfect pavlova over on Simple Bites today.
“Pavlova’s are a perfect Easter dessert for so many reasons. 1) The majority of the work can be done a couple of days before serving. 2) You can make individual servings or one large dessert. 3) You can top it with whatever variety of toppings you like – or even serve it buffet style with a variety of topping and everyone can customize their own.”
Who says Mom”s the only one that gets a special breakfast made by the kiddo”s? My husband isn”t really a breakfast in bed kind of guy so I didn”t want to stretch it that far. But, it is fun for the kids to make something special for Dad and I think breakfast is a great (and simple) way for them to show him they care, first thing in the morning.
This recipe is super kid friendly. The eggs are cooked in the microwave so you don”t have to worry about them using the stove top which makes this recipe virtually hover free.
It”s pretty much an assembly process and would be a great recipe for kids to make for themselves in the morning before school, when they want to feel responsible.
I made mine with homemade sourdough english muffins. That”s why they look a little funny. I guess I have to work on my english muffin making skills. And you know what they say, practice makes perfect, so I guess I”ll have to make them again. Darn. :)
We sometimes make this as a breakfast-for-dinner meal. It”s one of my favourite throw together meals when we”re in a hurry. But, it tastes so good there”s no reason it can”t be used for a special event.
Cooking the eggs in ramekins or coffee mugs makes them the perfect shape and size to fit on an english muffin. If Dad is a fan of bacon, or other breakfast meat such as sausage patties, feel free to use that as a substitute for the ham.
Happy early Fathers Day to all you Daddy”s out there!
This is why he likes to be my model. :)
What do you serve for breakfast on Father”s Day?
English Muffin Breakfast Sandwich
1 large egg
salt and pepper, to taste
1 english muffin, split and toasted
mayonnaise, to taste
2 slices deli ham
shredded or sliced cheese
Grease a flat-bottom mug or ramekin with cooking spray. Crack egg into ramekin; season with salt and pepper and whisk a couple of time with a fork. Microwave for 1 minute or until egg is set.
Spread english muffin with mayonnaise. Top with ham, egg and cheese. Let sit one minute before serving to allow cheese to melt.
Makes: 1 serving
*It”s important to whisk the egg a little or the pressure builds up and the egg may “explode” in the microwave. But don”t go too crazy with the whisking or the egg will puff up like crazy while it cooks and loose its perfect Egg McMuffin shape.
These Breakfast Bagels are my new obsession. I’m a savoury breakfast kinda gal and these are a quick fix substitute for a tradition breakfast. All the flavour without the fuss.
“There’s definitely no need to go through a drive-through when these are on the menu. They take only a couple of minutes to whip up and are so very portable. The way they are cooked ensures they won’t be a messy eat either.”
Update: The post is no longer active on Smithfield. But, I don’t want you to miss out so here’s the recipe!
1 bagel, sliced and toasted
salt and pepper, to taste
2 tablespoons chopped green onions
1/3 cup grated cheese
4 slices deli ham
mayonnaise, to taste
Preheat a skillet over medium heat. Grease lightly. Crack eggs into skillet, making sure they are slightly overlapping. Immediately break yolks, season with salt and pepper and sprinkle with green onions. Allow to cook until edges are set. Flip over and top with cheese and then ham. Cover and let cook until cheese is melted.
Meanwhile, spread mayonnaise over toasted bagel halves. Place cooked eggs, ham side up, on one bagel half. Top with other bagel. Cut in half if making two servings. Wrap in parchment paper for travel.