Bridles & Baubles

Rise and Shine ~ Mini Egg Frittatas

If your mornings are like mine, then you know it's a mad dash from the time the alarm goes off until I am out the door, usually with breakfast and coffee in hand. I came across this recipe for Mini Egg Frittatas on Pinterest and immediately knew they would be the perfect make-ahead breakfast; easy to eat on the go while being yummy and filling. They are so delicious and yield a week's worth of breakfasts.


8 large eggs

1/2 cup half and half

Salt and Pepper to taste (I also add a dash of Lawry's Seasoned Salt)

Assorted mix-ins (shredded cheese, ham, sausage, bacon, green onions, diced veggies)


Heat oven to 350 degrees and coat a muffin pan with nonstick cooking spray. Whisk together the eggs, half and half and salt/pepper in a medium bowl, then evenly distribute the egg mixture among the muffin cups. Add about 2 tablespoons of mix-ins to each cup and then sprinkle with shredded cheese.

Bake until the frittatas are puffy and the edges are golden brown, about 20-25 minutes. Let cool for a few minutes then remove from pan, you might need to run a butter knife around the edges to help loosen them. Makes 12 egg frittatas (I overfilled my muffin cups, the above ingredients will make 12 if filled a little less than above).

Stay Resolute

We are just a few days into the New Year and if losing weight and eating better are on your list of resolutions then you will want to bookmark these two pages. Both offer recipes on making healthy alternatives to high-calorie snacks. Here's to eating healthier!

16 Healthier Ways To Make Chips: basically this site tells you how to make chips out of everything from kale to carrots to apples to zucchini to bananas and so much more, allowing yourself to indulge in healthy, crunchy snacks.

My personal fave, baked apple chips: slice apples into thin slices and sprinkle with pumpkin pie spice, bake in a 200 degree oven for one hour, then flip and bake for another hour.

25 Baked Alternatives to Potato Chips and French Fries: I was literally drooling scrolling thru this site, all these recipes look so yummy that you won't even miss the fried versions. Who would of thought Baked Avocado Fries, Baked Broccoli Chips and Baked Asparagus Fried could taste so good?

My personal fave, Baked Zucchini Fries:


3 medium zucchini sliced into 3"x1/2" sticks

1 large egg white

1/3 cup seasoned bread crumbs

2 tbs grated Pecorino Romano cheese

1/4 tsp garlic powder

salt/pepper to taste


Preheat oven to 425. In a small bowl beat egg whites with salt and pepper. Place bread crumbs, garlic powder and cheese in a ziploc bag, shake well to combine. Dip the zucchini sticks into the egg mixture and then drop them into the bread crumb ziploc bag, a few at a time, shake well to coat. Place the breaded zucchini fries onto a greased cookie sheet and bake 20-25 minutes or until golden brown.

Happy New Year

Ring out the old, ring in the new,
Ring happy bells across the snow;
The year is going, let him go.

Alfred Lord Tennyson

Wishing you all a very Happy New Year!

There are approximately 20 million bubbles in a glass of Champagne. To ensure that you treat your taste buds to every last one, chill the bottle for 30 to 45 minutes, then open is slooowly, turning the cork a sixteenth of an inch with each twist. You can give your flute added fizz by dropping in a raisin, the carbon dioxide will stick to the raisin's surface and then release as tiny bubbles.

Candy Cane Popcorn

I made this Candy Cane Popcorn this weekend to take to my sister-in-law's to celebrate Christmas early with my husband's family and it was a huge hit. It's the perfect sweet snack that works well as an appetizer or a dessert. It's also perfect for a night on the sofa watching Christmas movies. Just be warned, it is highly addictive and you can down an entire bowl in one sitting if not careful! Candy Cane Popcorn also makes a great gift, packaged in decorated boxes or bowls.


16 oz vanilla almond bark

10 peppermint candy canes, crushed

8 cups popped popcorn (1 bag of microwave popcorn)


Place popped popcorn in a large bowl. Melt almond bark according to package directions. Stir the crushed candy canes into the melted almond bark and pour over the popcorn. Stir thoroughly coating the popcorn with the almond bark and candy cane mixture. Lay the popcorn on a parchment lined cookie sheet to cool. Once the almond bark hardens you can break it into pieces and serve or package up for gifts.


It doesn't really feel like Christmas until I make my first batch of snowballs. I have been eating snowballs at Christmas since I was in middle school when my best friend brought a tin of these white candy-coated circles to school. I had never seen them before and she explained that they were made from sandwiching peanut butter between two Ritz crackers and then dipping them in Almond Bark. After my first bite I was hooked! They are a delightful, salty, sweet, crunchy, cookie-candy combo. Trust me, you will want to add them to your holiday baking list.



Makes 24 snowballs

1 box Ritz crackers (48 crackers)

1 jar Peanut Butter

1 package Almond Bark


Smear a dollop of peanut butter of one side of a Ritz cracker and then add another cracker on top, creating a sandwich. Place on a sheet of wax paper or foil, repeat with the rest of the crackers. Melt the Almond Bark according to the directions on the package. Once the Almond Bark is melted, drop in each peanut butter sandwich one at a time and flip over making sure to cover it completely. Slide a fork under the sandwich and shake off the excess almond bark, place on the wax paper to harden. Once the candy-coating is hard they are ready to eat.

Have A Cup Of Cheer

Did you know on this day in 1933 the 18th Amendment was repealed thus ending Prohibition? In honor of that, I thought it fitting to share two of my favorite holiday drinks. Let's be honest, who couldn't use a drink or two during the holidays!

Peppermint White Russian

2 oz Peppermint Mocha Kahlua

1 oz vodka

2 oz milk

In a large glass or pitcher, combine all the ingredients and stir to combine. Divide between small glasses (dipped in crunched up candy canes) and add ice to fill up the glass. Serve.

Naughty Frosty (don't you just love that name)

1 oz Absolut Vanilla

1oz Godiva White Chocolate Liqueur

1/2 oz Bailey's

2 scoops vanilla bean ice cream

Splash of whole milk

Blend and serve as a shake with a dollop of whip cream and shaved chocolate.

Chocolate Whiskey Pecan Pie

Chocolate and whiskey combined, make for an unexpected twist when added to the always-a-holiday-favorite pecan pie. When I first suggested this idea to my husband, who is the pecan pie lover in our family, he couldn't have been more thrilled, it combines his three favorite things, booze, chocolate and pie. I also decided to whip up a batch of Pioneer Woman's Whiskey Maple Cream Sauce to drizzle on each slice as an extra touch of love. 

If you are looking for a twist this season that will yield rave reviews, reach for this recipe. Don't forget the sauce, it is amazing drizzled on the pecan pie, or drizzled in your morning coffee or even eaten by itself with a spoon late at night (I won't judge, if you won't).

Chocolate Whiskey Pecan Pie


1 cup light corn syrup

3/4 cup light brown sugar

4 tablespoons unsalted butter, melted

3 large eggs

2 tablespoons whiskey

1/4 teaspoon kosher salt

2 cups pecan halves

1/2 cup semisweet chocolate chips

9-inch basic flaky piecrust, unbaked


Preheat oven to 350° F. Whisk together corn syrup, brown sugar, butter, eggs, whiskey, and salt; fold in pecans and chocolate chips.

Pour mixture into the piecrust and bake until the center is set but still slightly wobbly, 40 to 50 minutes. Let cool before serving.

Whiskey Maple Cream Sauce


1 1/2 cup heavy cream

5 tablespoons pure maple syrup

3 tablespoons light corn syrup

1 tablespoon whiskey (you can add more if desired)


Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick (sauce should bubble slightly as it's cooking.)

When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly.

Pour into a container and refrigerate until completely chilled. Stir before serving.

Here's a peek at my Thanksgiving table display:

Pumpkin Bread

A few years ago a fellow horse person and avid baker gave me her recipe for Pumpkin Bread and I have been hooked ever since. It's rich and moist with the tender flavor of pumpkin punched up with cinnamon, ginger and allspice. Oh, and I did I mention you serve it with a nice slathering of cream cheese frosting. It's the perfect fall treat that is easy to make and take if a dessert is required of you this Thanksgiving. Serve it warm or cool, my husband even pops a slice in the toaster for breakfast before adding the cream cheese. It's the food equivalent of a cozy fire on a crisp fall night.

Pumpkin Bread


3 cups sugar

1 cup vegetable oil

4 eggs

1 15 oz can pumpkin

3 1/2 cups flour

2 teaspoon ground ginger

1 teaspoon ground allspice

1 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

2 teaspoon baking soda

1 1/2 teaspoon salt

1/2 teaspoon baking powder


Preheat oven to 350 degrees. Lightly grease two 9x5 loaf pans.

In a large mixing bowl combine sugar, oil and eggs;  beat until smooth. Add water and beat until smooth. Stir in the pumpkin, ginger, allspice, cinnamon and pumpkin pie spice.

In a medium bowl combine flour, baking soda, salt and baking powder. Add this mixture to the pumpkin mixture and blend just until all ingredients are mixed. Divide the batter between two loaf pans.

Bake about an hour, until a tooth pick comes out clean.

Cream Cheese Frosting


1 8oz package cream cheese (softened)

1 stick butter (softened)

2 cups powdered sugar

1 teaspoon vanilla


Mix together the cream cheese, butter and vanilla. Gradually add in the powdered sugar until blended.

Pretty sure this is the best cream cheese frosting recipe out there; it would even make cardboard taste good!

The Perfect Apple Pie

I made this amazing Apple Pie for the first time last year and not a week goes by when my husband doesn't ask me to make it for him. I must admit, it's pretty good! The secrets to making it taste so good are to use a variety of apples, so you get a nice mix of tart and sweet, and to add a dash of pumpkin pie spice. You can make your own crust (I use Martha Stewart's pie crust recipe) or to save time you can use Pillsbury's Refrigerated Pie Crusts (they are really pretty good). Serve it warm with a scoop of vanilla ice cream and wait for the compliments to roll in!


1 box Pillsbury® refrigerated pie crusts, softened as directed on box

or Martha Stewart Pie Crusts (click here for the recipe)

6 medium sized apples thinly sliced and peeled (I use 2 Granny Smiths, 2 Fujis, 1 Pink Lady, 1 Red Delicious)

3/4 cup sugar

2 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1/4 teaspoon Pumpkin Pie Spice

1 tablespoon lemon juice


Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil or a pie protector after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Getting Shrimpy With It

I made this amazing Shrimp Pasta with Tomatoes, Lemon and Spinach last week and I can't stop thinking about it. It's light yet flavorful and incredibly filling (as well as makes a great left-over lunch at the barn). The rich, acidic tomatoes and lemon juice add zing while the shrimp and spinach give a little crunch and a whole lot of flavor. It's so easy to make and all you need to serve with it, is a fresh slice of crusty french bread. 

Shrimp Pasta with Tomatoes, Lemon and Spinach


* 1/2 pound extra large shrimp, thawed, peeled and deveined
* 2 tsp lemon zest, divided
* 1 pinch crushed red pepper
* 1 sprig fresh thyme, leaves removed and chopped
* 1 sprig fresh oregano, leaves removed and chopped
* 2 basil leaves, torn
* 2 Tbs. extra-virgin olive oil
* 2 cloves garlic, minced
* 1 cup cherry tomatoes, halved
* 4 cups baby spinach
* 4 Tbs. lemon juice (or more!)
* 1/2 pound angel hair pasta
* coarse salt and freshly ground pepper


On a plate, toss the shrimp with the crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and pepper. Let it sit while you start the rest.

Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the tomatoes along the remaining lemon zest. Sprinkle with a little salt and pepper and saute for 2 minutes.

Add the shrimp in a single layer and sear on one side for 2 minutes. Flip and sear another minute, or until shrimp is cooked through. Keep tossing the tomatoes just a little bit.

In the meantime, bring a large pot of salted water to a boil and cook the angel hair until al dente, maybe 5 minutes. Drain all but about 1/2 cup of the pasta water and toss with the shrimp and tomato mixture, along with the spinach. Squeeze a lot of lemon juice right in. Season with coarse salt and pepper. Add as much pasta water as you want to create a thin, glorious sauce.

Serve it with more lemon juice and fresh parmesan cheese.