ziploc omelets and heavenly cupcakes

in case you haven't tried it....this surfaced a few years ago.  the hubs and i did it then, and we revived it this past weekend with the boys.  doodle wasn't so much into it...but he's a little iffy on eggs anyway, but kman LOVED them.

Ziploc Bag Omelets! 
                                                                      
- Crack 2 eggs into the quart size Ziploc bag (not more than 2) shake to
combine them.                                                        
                                                                      
- Put out a variety of ingredients such as: cheeses, ham, onion, green
pepper, tomato, hash browns, salsa, etc.                             
                                                                      
- Each guest adds prepared ingredients of choice to their bag and shake.
                                                                      
- Make sure to get the air out of the bag and zip it up.                                                               
                                                                      
- Place the bags into rolling, boiling water for exactly 13 minutes .You
can usually cook 6-8 omelets in a large pot. For more, make another pot of
boiling water.                                                       
                                                                      
- Cut the bags and the omelet will roll out easily.

it really was that easy...except the hubs wanted bacon and sausage in ours-so we did have to precook those, so it did take a little longer for prep.   but we made them for dinner saturday night and then again for breakfast on sunday morning, because yes-they really were that good.                                  
                                                                      

saturday night while hubs made the omelets, i worked on some yummy to die for "black bottom cup cakes" courtesy of rachel ray.  i am now in a love hate relationship with her.  i love her for giving me the recipe, but hate her for forcing me to eat like twelve of them all by myself.  yes, folks i am pretty sure rachel ray FORCED me to eat them, i so hate her for it!

• 1 (8 ounce) package cream cheese, softened
• 1 egg yolk
• 1/3 cup white sugar
• 1/8 teaspoon salt
• 1 cup miniature semisweet chocolate chips
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon cider vinegar
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

1. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
2. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
3. Bake in preheated oven for 25 to 30 minutes.