Julia loves this stuff!
9 cups corn chex, rice chex, wheat chex or chocolate chex or a combination
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1-1/2 cups powdered sugar
Put cereal in large bowl, set aside. In a 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter, cook uncovered 1 minute on high, stir, microwave another 30 seconds or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into a 2 gallon resealable food storage bag. Add powdered sugar, seal and shake until well coated. Spread on wax paper to cool and store in an airtight container in fridge.
Saturday, February 6, 2010
Pizza Casserole
I looked for an alternative to jarred spaghetti sauce to make baked spaghetti and found this recipe on allrecipes.com and adjusted to my preferences.
Ingredients
2 cups uncooked thin spaghetti, cooked per package directions.
1/2 lb Italian Sausage
1 chopped onion
1 chopped green pepper
2 cloves minced garlic
1 cup sliced pepperoni
16 oz jar/can pizza sauce
4 Tbs milk
1 Cup shredded mozzarella cheese
Directions
In a medium skillet over medium high heat, brown the sausage with the onion, garlic and pepper. Drain excess fat. Stir in the pizza sauce, milk and pepperoni and mix well. Combine with the cooked pasta and pour into a 2-quart casserole dish.
Bake at 350 degrees for 20 minutes, top with cheese and bake for 5-10 minutes, until cheese has melted.
You can add different pizza toppings to suit your personal taste.
Ingredients
2 cups uncooked thin spaghetti, cooked per package directions.
1/2 lb Italian Sausage
1 chopped onion
1 chopped green pepper
2 cloves minced garlic
1 cup sliced pepperoni
16 oz jar/can pizza sauce
4 Tbs milk
1 Cup shredded mozzarella cheese
Directions
In a medium skillet over medium high heat, brown the sausage with the onion, garlic and pepper. Drain excess fat. Stir in the pizza sauce, milk and pepperoni and mix well. Combine with the cooked pasta and pour into a 2-quart casserole dish.
Bake at 350 degrees for 20 minutes, top with cheese and bake for 5-10 minutes, until cheese has melted.
You can add different pizza toppings to suit your personal taste.
Layered Pizza Dip
Ingredients
1 container (8oz) chives and onion cream cheese spread. You can also use plain cream cheese and add your own spices.
1/2 cup pizza sauce
1/2 cup chopped green bell pepper (1/2 medium)
1/3 cut finely chopped pepperoni (1-3/4 oz)
1/2 cup shredded mozzerella cheese (2 oz)
1/2 cup shredded Cheddar cheese (2 oz)
Heat oven to 350 degrees. In a 9 inch glass pie pan or 1 quart shallow baking pan layer cream cheese spread, pizza sauce, pepper, pepperoni, both cheese.
Bake 10 to 15 minutes or until dip is hot and cheese is melted. This can be microwaved on high for 1 to 2 minutes, however it will cool off more quickly than if it was baked in the oven.
Serve warm with bagel chips or your choice of crackers.
This was a hit prepared as directed. I think that you could choose other pizza toppings, like onions, ham, mushrooms, etc, just chop finely and don't overload with these toppings
Source (grocery checkout aisle mini recipe book)
1 container (8oz) chives and onion cream cheese spread. You can also use plain cream cheese and add your own spices.
1/2 cup pizza sauce
1/2 cup chopped green bell pepper (1/2 medium)
1/3 cut finely chopped pepperoni (1-3/4 oz)
1/2 cup shredded mozzerella cheese (2 oz)
1/2 cup shredded Cheddar cheese (2 oz)
Heat oven to 350 degrees. In a 9 inch glass pie pan or 1 quart shallow baking pan layer cream cheese spread, pizza sauce, pepper, pepperoni, both cheese.
Bake 10 to 15 minutes or until dip is hot and cheese is melted. This can be microwaved on high for 1 to 2 minutes, however it will cool off more quickly than if it was baked in the oven.
Serve warm with bagel chips or your choice of crackers.
This was a hit prepared as directed. I think that you could choose other pizza toppings, like onions, ham, mushrooms, etc, just chop finely and don't overload with these toppings
Source (grocery checkout aisle mini recipe book)
Emeril's Chicken Marsala
My sister made this for Kayla's confirmation party and it was wonderful so it quickly became one of our favorite recipes. I also substitute pork for the chicken and it is even more wonderful.
Ingredients
1/2 cup all purpose flour
1 Tbs Essence (recipe follows)
2 6-8 oz boneless, skinless chicken breast cut in half and pounded thin.
1 Tbs olive oil
4 Tbs butter
3 cups sliced mushrooms
3/4 cup Marsala
1 cup chicken stock
Salt and Freshly Ground Pepper
Chopped chives for garnish.
Directions
In a shallow bowl combine flour and Essence. Dredge chicken breast in the seasoned flour, shaking to remove excess.
Heat oil in a large skillet over med-high heat until very hot but not smoking. Add 1 TBS of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes. Remove chicken. Add a TBS of butter and add mushrooms. Cook stirring frequently, until the mushrooms are golden brown around the edges and have given off their liquid. Add the marsala wine and bring to boil, scraping to remove brown bits from bottom of pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes or until the sauce has thickened slightly. Lower the heat to medium and return chicken breast to pan and continue to cook until they are cooked through and the sauce has thickened about 5 to 6 mins. Swirl in the remaining 2 TBS of butter, add salt and pepper to taste. Garnish with chopped chives and serve immediately.
To make this for a large crowd, it can be prepared in advance and baked. This is how I make it, so rather than finishing the chicken in the pan, I place the browned chicken breasts in a baking dish, prepare the sauce and pour it over the chicken. I bake it for approximately a half hour in a 350 degree oven.
Emeril's Creole Seasoning (Essence)
2 -1/2 tbs paprika
2 tbs salt
2 tbs garlic powder
1 tbs black pepper
1 tbs onion powder
1 tbs cayenne pepper
1 tbs dried leaf oregano
1 tbs dried thyme
Combine all ingredients thoroughly and store in an airtight container. Makes 2/3 of a cup.
Chicken Marsala
Ingredients
1/2 cup all purpose flour
1 Tbs Essence (recipe follows)
2 6-8 oz boneless, skinless chicken breast cut in half and pounded thin.
1 Tbs olive oil
4 Tbs butter
3 cups sliced mushrooms
3/4 cup Marsala
1 cup chicken stock
Salt and Freshly Ground Pepper
Chopped chives for garnish.
Directions
In a shallow bowl combine flour and Essence. Dredge chicken breast in the seasoned flour, shaking to remove excess.
Heat oil in a large skillet over med-high heat until very hot but not smoking. Add 1 TBS of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes. Remove chicken. Add a TBS of butter and add mushrooms. Cook stirring frequently, until the mushrooms are golden brown around the edges and have given off their liquid. Add the marsala wine and bring to boil, scraping to remove brown bits from bottom of pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes or until the sauce has thickened slightly. Lower the heat to medium and return chicken breast to pan and continue to cook until they are cooked through and the sauce has thickened about 5 to 6 mins. Swirl in the remaining 2 TBS of butter, add salt and pepper to taste. Garnish with chopped chives and serve immediately.
To make this for a large crowd, it can be prepared in advance and baked. This is how I make it, so rather than finishing the chicken in the pan, I place the browned chicken breasts in a baking dish, prepare the sauce and pour it over the chicken. I bake it for approximately a half hour in a 350 degree oven.
Emeril's Creole Seasoning (Essence)
2 -1/2 tbs paprika
2 tbs salt
2 tbs garlic powder
1 tbs black pepper
1 tbs onion powder
1 tbs cayenne pepper
1 tbs dried leaf oregano
1 tbs dried thyme
Combine all ingredients thoroughly and store in an airtight container. Makes 2/3 of a cup.
Chicken Marsala
Friday, February 5, 2010
Chili Seasonings
Why buy specialty seasonings in a packet, when you can make your own from spices you already have in your spice rack. I haven't tried these yet.
1/2 cup chili powder
1/4 cup cumin
2 TBS garlic salt
2 TBS dried oregano leaves
2 tsps ground coriander
1/2 tsp ground red pepper.
Combine all ingredients in small bowl. Store in an airtight container at room temperature up to 3 months. Makes about 1 cup. Use about 3 tbs for 8 cups of chili.
Source Quick & Easy Freezer Meals
Chili Seasoning Mix (similar to what is in packets)
1 Tbs unbleached white flour
1-1/2 tsp chili powder
1/2 tsp crushed red pepper flakes
1/2 tsp sugar
2 Tbs dried onions
1 tsp seasoning salt
1/2 tsp dried garlic
1/2 tsp ground cumin
Combine all ingredients and blend well. I found this on http://www.recipezaar.com/ # 38719.
Baked French Toast
I am looking for a french toast that can be made in advance and baked the next day. The following recipes look promising.
Baked French Toast Wedges
4 whole english muffins cut into 1 inch cubes
3 large eggs
1/2 cup sugar
1 tsp Cinnamon
1 tsp Vanilla
1/4 tsp salt
1-2/3 cups half and half, whipping cream or whole milk
2 tbs butter melted
1/8 tsp nutmeg.
Spray a 10 inch quiche dish or deep dish pie pan with nonstick cooking spray. Arrange muffins in a single layer in dish. In a medium bowl, beat together eggs, cinnamon and sugar. Stir in vanilla and salt, mix well. Add half and half and melted butter, mixing well. Pour evenly over muffins to moisten. Sprinkle with nutmeg.
Cover and refrigerate overnight or bake immediately.
Bake in a 350 oven for 40-45 minutes or until puffed and golden brown. Transfer to cooling rack at least 10 minutes before serving. Cut into wedges and serve warm with desired fruit topping or heated maple syrup.
Source Quick & Easy Freezer Meals
Slumber Party French Toast
1/4 cup margarine (I will use butter)
1/2 cup brown sugar, firmly packed
3/4 tsp ground cinnamon
2 eggs, beaten
1/4 cup milk
6 - 1 inch think slices french bread
2 TBS powdered sugar
Melt margarine and cover bottom of baking dish. Mix together cinnamon and brown sugar and sprinkly evenly over melted margarine. Combine eggs and milk in pie plate, mix with fork until well blended. Dip bread slices in the egg mixture to cover both sides and then place in the baking pan, continue with rest of bread. Pour remaining egg mixture over bread slices.
Cover and refrigerate overnight. Remove from fridge 1 hour before baking. Bake in a 375 degree preheated oven for 25 minutes. Remove foil and bake another 15 mins. Sprinkle with powdered sugar and serve warm. Serves 6.
Source St Paul Luthern Church Ladies Aid - Elizabeth Rathje
Baked French Toast Wedges
4 whole english muffins cut into 1 inch cubes
3 large eggs
1/2 cup sugar
1 tsp Cinnamon
1 tsp Vanilla
1/4 tsp salt
1-2/3 cups half and half, whipping cream or whole milk
2 tbs butter melted
1/8 tsp nutmeg.
Spray a 10 inch quiche dish or deep dish pie pan with nonstick cooking spray. Arrange muffins in a single layer in dish. In a medium bowl, beat together eggs, cinnamon and sugar. Stir in vanilla and salt, mix well. Add half and half and melted butter, mixing well. Pour evenly over muffins to moisten. Sprinkle with nutmeg.
Cover and refrigerate overnight or bake immediately.
Bake in a 350 oven for 40-45 minutes or until puffed and golden brown. Transfer to cooling rack at least 10 minutes before serving. Cut into wedges and serve warm with desired fruit topping or heated maple syrup.
Source Quick & Easy Freezer Meals
Slumber Party French Toast
1/4 cup margarine (I will use butter)
1/2 cup brown sugar, firmly packed
3/4 tsp ground cinnamon
2 eggs, beaten
1/4 cup milk
6 - 1 inch think slices french bread
2 TBS powdered sugar
Melt margarine and cover bottom of baking dish. Mix together cinnamon and brown sugar and sprinkly evenly over melted margarine. Combine eggs and milk in pie plate, mix with fork until well blended. Dip bread slices in the egg mixture to cover both sides and then place in the baking pan, continue with rest of bread. Pour remaining egg mixture over bread slices.
Cover and refrigerate overnight. Remove from fridge 1 hour before baking. Bake in a 375 degree preheated oven for 25 minutes. Remove foil and bake another 15 mins. Sprinkle with powdered sugar and serve warm. Serves 6.
Source St Paul Luthern Church Ladies Aid - Elizabeth Rathje
Berlin Drops
Another family favorite
1 cup sugar
1/2 cup butter
1 egg
1/2 cup sour cream (you can use soured whipping cream/half and half or sour cream)
2 cups flour
1 tsp soda in 1 tsp hot water
1 tsp vanilla
chopped nuts, if desired
cinnamon sugar mixture
Pecan or Walnut halves or marischino cheeries
Directions Cream butter and sugar, add egg, mix. Add sour cream and mix. Add the soda/water and vanilla, mix, add flour and mix. This mixture is sticky and looks more like a very thick cake batter than cookie dough. Using 2 teaspoons drop dough into cinnamon sugar mixture (2nd spoon is used like a spatula to get the dough off the spoon and then to roll the dough in the cinnamon/sugar).
Garnish with nut or cherry if desired
Bake 10 -12 mins in a 350 degree oven
1 cup sugar
1/2 cup butter
1 egg
1/2 cup sour cream (you can use soured whipping cream/half and half or sour cream)
2 cups flour
1 tsp soda in 1 tsp hot water
1 tsp vanilla
chopped nuts, if desired
cinnamon sugar mixture
Pecan or Walnut halves or marischino cheeries
Directions Cream butter and sugar, add egg, mix. Add sour cream and mix. Add the soda/water and vanilla, mix, add flour and mix. This mixture is sticky and looks more like a very thick cake batter than cookie dough. Using 2 teaspoons drop dough into cinnamon sugar mixture (2nd spoon is used like a spatula to get the dough off the spoon and then to roll the dough in the cinnamon/sugar).
Garnish with nut or cherry if desired
Bake 10 -12 mins in a 350 degree oven
Tarts
This recipe has been in my family for a very long time and is similar to pecan pie. Store bought pie crust or make your own either works fine.
Ingredients
Filling
2 eggs
1 cup brown sugar
1TBS butter
1 tsp baking powder
1 cup nuts, you can use walnuts or pecans.
Mix all ingredients in a 4 cup glass measuring cup. Using the measuring cup makes it easier to pour.
Prepared pie crust
I always use the larger size muffin pan, not the mini muffin pans, if using the mini pans, you will need to adjust baking time. Cut rolled pie crust and put in muffin pan, fill 2/3rds full with filling. Bake 15-20 minutes at 400 degrees.
Ingredients
Filling
2 eggs
1 cup brown sugar
1TBS butter
1 tsp baking powder
1 cup nuts, you can use walnuts or pecans.
Mix all ingredients in a 4 cup glass measuring cup. Using the measuring cup makes it easier to pour.
Prepared pie crust
I always use the larger size muffin pan, not the mini muffin pans, if using the mini pans, you will need to adjust baking time. Cut rolled pie crust and put in muffin pan, fill 2/3rds full with filling. Bake 15-20 minutes at 400 degrees.
Friday, January 29, 2010
Fabulous Wet Burritos
Fabulous Wet Burritos found on Allrecipes.com and quickly became part of the rotation. Tastes great the next day too.
1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
1/2 cup chopped green onions
Direction
1.Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
2.In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
3.Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.
I make them a bit differently. I bake them in a 300 degree oven for about 20-30 minutes. I layer some of the sauce in the bottom of a baking dish, add the rolled up tortilla (no lettuce or tomato) into the baking dish. cover with sauce and top with grated cheese. Serve with the tomato and lettuce.
1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
1/2 cup chopped green onions
Direction
1.Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
2.In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
3.Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.
I make them a bit differently. I bake them in a 300 degree oven for about 20-30 minutes. I layer some of the sauce in the bottom of a baking dish, add the rolled up tortilla (no lettuce or tomato) into the baking dish. cover with sauce and top with grated cheese. Serve with the tomato and lettuce.
Enchilada Chili
Today I am trying a new recipe for dinner, taken out of Betty Crocker Everyday Meals (Sept. 2005).
I hope that it turns out well because it is another quick soup.
1 lb lean ground beef
1 Medium onion, chopped (1/2 cup)
1 14.5 oz can of diced tomatoes with green chiles, undrained
1 10 oz can Old El Paso enchilada sauce
1 1/2 cups Green Giant Niblets frozen whole kernel corn.
1 15 oz can spicy chili beans in sauce
Optional soup topper, chile chese flavored corn chips, shredded cheese.
Directions
1. In a 4 quart sauce pan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown, drain.
2. Stir tomatoes, enchilada sauce and corn into beef. Heat to boiling, recude heat to medium-low. Cook 10 minutes, stirring occasionally.
3. Stir in beans. Cook 5 to 8 minutes stirring occasionally, until thoroughly heated. Sprinkle individual servings with corn chips (or cheese).
This makes 4 (1 1/2 cups) servings.
I am going to use freshly grated cheese as my topping and will serve this with cheese quesadillas.
I hope that it turns out well because it is another quick soup.
1 lb lean ground beef
1 Medium onion, chopped (1/2 cup)
1 14.5 oz can of diced tomatoes with green chiles, undrained
1 10 oz can Old El Paso enchilada sauce
1 1/2 cups Green Giant Niblets frozen whole kernel corn.
1 15 oz can spicy chili beans in sauce
Optional soup topper, chile chese flavored corn chips, shredded cheese.
Directions
1. In a 4 quart sauce pan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown, drain.
2. Stir tomatoes, enchilada sauce and corn into beef. Heat to boiling, recude heat to medium-low. Cook 10 minutes, stirring occasionally.
3. Stir in beans. Cook 5 to 8 minutes stirring occasionally, until thoroughly heated. Sprinkle individual servings with corn chips (or cheese).
This makes 4 (1 1/2 cups) servings.
I am going to use freshly grated cheese as my topping and will serve this with cheese quesadillas.
Thursday, January 28, 2010
Grandma's Applesauce Cake
¾ cup sugar
½ cup lard or butter
2 eggs
1 heaping cup chunky applesauce
1 – ¾ cup flour
1 teaspoon baking soda
1 teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon allspice
Cream butter and sugar. Add eggs one at a time. Add applesauce. Add dry ingredients,
Pour into greased 7x10 pan.
Sprinkle top with ½ cup dark brown sugar (light works too), sprinkle with cinnamon and drizzle with heavy cream (not a lot). This topping isn’t necessary as it is good without too.
Bake in a 350 degree oven for 45 minutes.
½ cup lard or butter
2 eggs
1 heaping cup chunky applesauce
1 – ¾ cup flour
1 teaspoon baking soda
1 teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon allspice
Cream butter and sugar. Add eggs one at a time. Add applesauce. Add dry ingredients,
Pour into greased 7x10 pan.
Sprinkle top with ½ cup dark brown sugar (light works too), sprinkle with cinnamon and drizzle with heavy cream (not a lot). This topping isn’t necessary as it is good without too.
Bake in a 350 degree oven for 45 minutes.
Grandma's Apple Pie
¾ or a ½ cup sugar depending on the apples
3 or 4 Tablespoons flour depending on size of pie crust (deep or regular)
Mix together and this is layered with the apples in the pie shell,
Apples…Any kind of apples that are good for pie, peeled, cored and cut into wedges rather than sliced thin.
Sprinkle some flour/sugar mixture in shell, add layer of apples, repeat until crust is full.
Drizzle 8 – 10 Tablespoons of heavy cream over the pie (again depends on the crust size)
Sprinkle pie with cinnamon.
Bake in a 400 degree oven until the apples are tender. If the crust gets too brown turn down the oven to 375.
I haven’t made this in while but I think it takes about an hour for the apples to get tender.
3 or 4 Tablespoons flour depending on size of pie crust (deep or regular)
Mix together and this is layered with the apples in the pie shell,
Apples…Any kind of apples that are good for pie, peeled, cored and cut into wedges rather than sliced thin.
Sprinkle some flour/sugar mixture in shell, add layer of apples, repeat until crust is full.
Drizzle 8 – 10 Tablespoons of heavy cream over the pie (again depends on the crust size)
Sprinkle pie with cinnamon.
Bake in a 400 degree oven until the apples are tender. If the crust gets too brown turn down the oven to 375.
I haven’t made this in while but I think it takes about an hour for the apples to get tender.
Ham and Cheese Breakfast Quiche
I have been looking for a breakfast casserole type dish and found this one on allrecipes.com.
2 (12 ounce) packages frozen hash brown potatoes (I prefer the refrigerator hash browns)
1/3 cup butter, melted
1 cup cooked diced ham
1 cup shredded Monterey Jack cheese (any cheese will work)
2 eggs
1/2 cup heavy whipping cream. (Milk or half and half also works)
Directions
1.Preheat oven to 425 degrees F (220 degrees C).
2.Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan.
3.Bake at 425 degrees F (220 degrees C) for 25 minutes.
4.Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese.
5.Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.
http://allrecipes.com/Recipe/Ham-and-Cheese-Breakfast-Quiche/Detail.aspx
2 (12 ounce) packages frozen hash brown potatoes (I prefer the refrigerator hash browns)
1/3 cup butter, melted
1 cup cooked diced ham
1 cup shredded Monterey Jack cheese (any cheese will work)
2 eggs
1/2 cup heavy whipping cream. (Milk or half and half also works)
Directions
1.Preheat oven to 425 degrees F (220 degrees C).
2.Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan.
3.Bake at 425 degrees F (220 degrees C) for 25 minutes.
4.Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese.
5.Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.
http://allrecipes.com/Recipe/Ham-and-Cheese-Breakfast-Quiche/Detail.aspx
Six Can Chicken Tortilla Soup
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained
Directions: Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
I found this recipe at http://allrecipes.com/Recipe/Six-Can-Chicken-Tortilla-Soup/Detail.aspx
and it was pretty good for a quick and easy soup.
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained
Directions: Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
I found this recipe at http://allrecipes.com/Recipe/Six-Can-Chicken-Tortilla-Soup/Detail.aspx
and it was pretty good for a quick and easy soup.
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