Eagle Home Inspections Blog

Eagle honors older and newer veterans every day of the year. Click above to find out who this handsome young soldier is and the Marine who is now a home inspector!

Gift bags and readings and treats, oh my! We had a blast at the NHMR Tradeshow and hope you did, too. For raffle gift winners and simple fall recipe, click the photo.

Attention realtors! Eagle Home Inspections is proud to sponsor this FREE event on Oct. 20th open to all CT realtors. Stop by our booth for insight into your future with a complimentary oracle reading. Food, drinks, goodies, raffle prizes and more. Click the photo above for more info and to register.

There are a number of misconceptions regarding home inspector responsibilities and optional testing. Get the answers from Eagle on some of the most common ones by simply clicking above.

Meet Elizabeth Rivard and Armand Riccio, inspectors. Click the photo to learn more about them and how they’re climbing the Eagle ladder of success together!

The Atlantic Hurricane Season officially started June 1st and doesn’t end until November 30th! Click above for tips from Eagle on how to prepare before one hits.

Eagle enjoyed sponsoring this annual NHMR outing at the Owenego. Click above for more event photos and info about the Eagle team!

Eagle loves hummingbirds! Click above for more info about how these tiny magical creatures can make a big impact on both your garden and your well-being.

Hummingbird Blondie Recipe

A summery twist on the southern classic “Hummingbird Cake.”

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: 24 bars

 Ingredients:

• 2 cups all-purpose flour
• 1 1/4 cup unsalted butter, melted
• 1 cup light brown sugar
• 1/3 cup granulated sugar
• 2 large eggs
• 1 tsp salt
• 1/2 tsp vanilla extract
• 3/4 cup sweetened shredded coconut
• 1/2 cup diced ripe banana
• 1/2 cup crushed pineapple, well drained
• 1/2 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F. Grease a 9″x13″ baking dish and set aside.
2. In a large bowl, mix the flour, melted butter, sugars, eggs, salt, and vanilla. Whisk until smooth.
3. Squeeze or press the liquid from crushed pineapple. Stir coconut, banana, pineapple, and pecans into batter. Mix until evenly distributed.
4. Scoop batter into the prepared baking dish. Spread out in an even layer. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool at least 20 minutes before cutting and serving.

Eagle is ready to party! We’re proud to sponsor the Owenego event and the NHMR Your Professional Network. Click above for more info about this annual celebration of summer.