Creme Egg Wellington

Of all the egg-related holidays, Easter probably ranks as one of my favorites. There is one special thing that allows this day to narrowly beat (haha get it?) out World Egg Day, and that is the Cadbury Creme Egg. Almost as good as the holiday itself is the day after, when you only have to SHELL out half price for the EGG-cellent treats. This year I SCRAMBLED to take advantage of the chocolaty opportunity and, in the middle of my 29th Creme Egg, decided to create something a little different. I will now LAY out the very simple instructions for Creme Egg Wellington, and stop making really stupid egg yolks. I mean, egg jokes. Let's get crackin'.



1. Gather up the only two ingredients required: Cadbury Creme Eggs and Pillsbury Wiener (tee hee) Wraps.





2. Wrap each egg with one rectangle piece of dough, making sure to seal the sides to prevent gooey leakage. Place on greased pan and put into oven at 375 F.






3. Bake 13-17 minutes, or until golden brown (package instructions).






4. Serve with ice cream while still warm.






This delectable dessert takes less than 20 minutes from start to finish, which is coincidentally just enough time to eat a dozen packs of mini eggs and see how many peeps you can stuff into your mouth (9 by my last count).

- Marcus

Bacon Bowl II

I don't like to think of our first bacon bowl attempt as a failure, but rather, as a learning experience. We came out of that night wiser, more knowledgeable, and better versed in the art of bacon-creation. As a group, we are now one step closer to being masters of bacreation. Our job now is to pass on the expertise we gained first hand, so you don't end up with a flaccid bacon place-mat type thing.




1. Form bacon in an interlocking pattern over a metal bowl which is covered with aluminum foil. Place on baking sheet to catch all the fatty goodness that will fall from the bowl. You can use this incredibly versatile substance as a fragrance, lube, cocktail mix, or even as a pretty effective moisturizer.




2. Place in oven at approximately 400F until crispy, but not burnt. Remove from oven and cool before peeling off aluminum foil. Note: A lot of shrinkage will have occurred.





3. Fill with protein of choice. We chose to go with the classic approach and use scrambled eggs. Other options may include, but are not limited to: sausages, steak chunks, chicken nuggets, or more bacon.








4. Consume.











Done. I do need to give credit where it is due, so I would like to say thank you to Laura, who helped a little bit with this project. And by a little bit I mean pretty much did the whole thing, eggs and all, while we stood around the kitchen making fart jokes or something.

- Marcus, Laura, Howie, Daniel & Carol