Quiche Lorraine...er...Quiche Krista

Thanks Krista for this yummy concoction of quiche lorraine.

3 eggs
1/4 t. pepper
1/2 t. salt
1/2 t. dry mustard
dash of paprika
1/2 c. milk
1 c. heavy whipping cream 1/2 c. grated jack cheese
1/4 c. grated swiss cheese
1/2. c grated chedder cheese

*You can add any thing else you like. We like bacon and green chilies in ours. Diced ham, frozen drained spinach, sliced green onion, & mushrooms are good too!*

unbaked deepdish pie shell

Sprinkle cheeses and any extras you like. We ALWAYS use 1/2 lb. bacon and green onions and mushrooms! Be creative. I am sure there are some tasty combinations. Beat remaining ingredients together with a fork and pour into pie shell. Bake until browned at 350 for about 45 minutes. Check with a knife and it comes out clean.

Top O' The Mornin' Bagels

2 c. warm water (110F)
1 TBS. honey
1 TBS. molasses
1 TBS. yeast
2 tsp. salt
5 c. all purpose flour
1 egg white
desired toppings

Let yeast melt into warm water and bubble (about 5-10 min). Add to mixer honey, molasses (or use just all honey or molasses if it's easier for you), salt and flour. Mix on high for 5 minutes. Auto knead for 10 - 12 min. Dough should be heavier than regular bread dough. Let rest and rise in bowl for 45-60 minutes. Take out and cut into 12 equal pieces. Roll into balls. Poke thumb in middle to create hole. Twirl dough around finger until you have a bagel. Let rest on lightly floured surface for 10 minutes. Meanwhile, bring large pot of water to a boil. Add 3 TBS. sugar. Place bagels in boiling water for 1 minute, flipping once. Place on large cookie sheet with parchment paper, covered with ground cornmeal. Preheat oven to 400. Brush bagels with whipped egg white. Sprinkle with desired toppings. For example...today, St. Patty's, I added cinnamon and green sugar crystals! I also did a few with parmesan cheese. Yum! Bake at 40o F for 20 minutes, or until golden.


Cream Cheese Stuffed Cinnabundt

I forgot to take an "after picture"...they were gone too fast.

20 Rhodes Bake and Serve Rolls, thawed on the counter for about 1.5 hours

1 lb. light brown sugar

2 sticks salted butter

4 Tbsp. cinnamon sugar

8 oz. cream cheese (at room temperature)

In a bowl, combine cream cheese with 1/4 cup brown sugar and combine well with spatula. Cover and place in refrigerator.

Lightly coat bottom of bundt pan with cooking spray.

Melt butter, then add remaining brown sugar and stir well. Bring to a light boil to caramelize then pour 1/3 of the butter/brown sugar mix across bottom of bundt pan.

Remove cream cheese mix from refrigerator. Take one roll at a time into your hands and pull outward on sides to increase size slightly. Place approximately 1 Tbsp. of the cream cheese mixture into middle of roll. Fold dough around the mixture, pinch closed, then roll into a tight ball. Evenly place 8 balls across bottom of bundt pan.

Sprinkle with 2 Tbsp. of sugar/cinnamon.

Pour second 1/3 of the brown sugar/butter mixture over 8 buns.

Repeat process with remaining 12 dough balls for second layer. First the dough balls, 2 Tbsp. sugar/cinnamon and finally the remaining butter/brown sugar mix.Let rise for 30 minutes to 1 hour then bake for 45-60 minutes at 350 degrees F.

You may need to lay a piece of foil over top of pan after 40-45 minutes if buns start looking well done.

Remove from oven then immediately turn over onto large plate. Remove bundt pan. Serve warm or room temperature.

This makes a LOT of caramel sauce, you may want to cut that part in half unless you want them REALLY gooey!


Feta Tomata Tilapia

So I know how to spell tomato, but I like the sound of feta tomata better! This one is a great fish recipe. Yum.

1/3 C. chopped onion
1 garlic clove, minced
1 can (14.5 oz) Diced tomatoes (Italian flavored)
1 tsp. Italian seasoning
4 tilapia fillets (or other white fish)
4 oz. crumbled feta cheese
1/4 c. balsamic vinegar

In a saucepan, saute onion and garlic in oil until tender (about 15-20 min). Add tomatoes and basil. Bring to a boil. Reduce heat; simmer uncovered for 5 minutes.

Sprinkle fish with salt and pepper to your liking then broil on high 4-6 in. from heat until they are almost done (about 5 minutes). Remove from oven and top with tomato mixture and sprinkle with cheese. Return to oven and cook until the meat flakes easily with a fork. Pour balsamic vinegar over the top. Serve warm with fresh steamed veggies.


Oatmeal Chocolate Chunkers

Kariann - this one's for you baby! :) We made cookies today while the kiddos played.

After one failed attempt...and a few modifications, here's a good oatmeal chocolate chip cookie recipe...FYI, it's better with nuts!

1/2 c. shortening
1/2 c. margarine, softened
3/4 c. brown sugar
3/4 c. sugar

2 eggs
2 and 3/4 cups flour
2.5 cups oatmeal

then add:
1 tsp. baking soda, dissolved in 1 tsp. hot water
1/2 tsp. baking powder

then add:
1 tsp. vanilla
small bag of milk chocolate chunks
3/4 c, chopped walnuts
Bake at 375 for 8-10 minutes.


Chicken Pillows

For those of you who weren't such big fans of the previous posted Indian cuisine, let me indulge you with this nice American dish!

2 oz plain cream cheese
4 oz cream cheese (garden vegetable or chive, your choice)
1/4 c soft butter or margarine
1/2 tsp pepper

Mix above ingredients, then add:
2 c. cubed cooked chicken
1/4 c. fresh, chopped mushrooms

2 pkg crescent rolls, refrigerator, uncooked type
1/4 c. plain bread crumbs
1/2 tsp. garlic salt
1/2 tsp. salt-free seasoning

Roll out crescent rolls - Taking 2 triangles and making 1 rectangle. Put 1/4 c chicken mixture on each crescent roll. Fold and seal. Brush top with melted butter, sprinkle with bread crumbs, garlic salt and seasoning. Bake at 350 for 20 minutes.

1 can cream of chicken soup
1/2 c sour cream
1/2 c water (or more, depending on the consistency you like)
1/4 c. fresh, chopped mushrooms

Pour gravy on top of pillows, and serve with side salad, boiled carrots and fresh fruit.


Navratan Korma - the easy way

We are big fans of Indian food at our house. This one was no exception. There is nothing quite like a tasty korma!

1 TBS. vegetable oil
1/3 c. cashews
1 medium onion, grated
1/2 tsp. minced garlic
1/2 tsp. ginger paste
1 8 oz. can tomato sauce
1 can diced tomatoes
2 cans mixed vegetables, drained and patted dry
1 tsp. cayenne pepper
1/2 tsp. ground turmeric
2 tsp. ground coriander
1 tsp. garam masala
1 c. water
1/4 c. golden raisins and 1/4 c. shredded coconut
1 c. premade frozen paneer cubes (optional)
1/2 c. heavy cream (or milk, for less fat and runnier consistency)
salt and pepper to taste

Heat oil in large skillet over medium heat. Place cashews in skillet, cook and stir until golden brown, set aside. Stir onion into skillet, cook until tender and clear. Mix in garlic and ginger paste, cook 1 minute. Stir in tomato sauce and all of spices. Pour in water, raisins, coconut, and canned tomatoes and mixed vegetables. Bring to a boil. Add paneer cubes. Reduce heat to low and simmer for 15-20 minutes until paneer is heated through. Stir in cream, bring to a boil. Continue cooking for 4-5 minutes. Season with salt and pepper to taste. Serve with naan and basmati rice.


Master Meatloaf

I've never been able to sink my teeth into meatloaf until tonight! Something about the title alone just made me quiver. But...this one was pretty darn tasty, if I do say so myself.

1 8 oz. can tomato sauce
1.5 pound lean, ground beef
1 c. oats (quick or regular)
1/2 c. plain bread crumbs
1 egg, slightly beaten
2 TBS. dried parsley
1 tsp. salt
1/2 tsp. pepper
1/4 finely chopped onion

Preheat oven to 350F. Mix above ingredients well. I like to blend mine together with a fork.
Place meat in 2 loaf pans. Bake for 40-45 minutes. Remove from oven and baste with:
Savory Topping (mix all below ingredients until smooth)
6 TBS. brown sugar
1/2 c. catsup
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. prepared mustard

Place pans back in oven for 15 minutes.


Chocolate Chunk Cake Box Cookies

My friend Becky has a similar recipe to this one on her blog. It reminded me of this old and easy favorite if you're in a crunch for quick dessert.

1 box Devil’s Food Cake Mix
1 cup milk chocolate chunks
3/4 cup rolled oats
1/2 cup oil
¼ c. sour cream (optional)
2 eggs

Preheat oven to 350F.

Combine all ingredients, except chocolate chunks, and mix with hand mixer until smooth.; fold in chocolate chunks.

Use small melon scoop to place dough on ungreased cookie sheets (I usually do 16 cookies per batch). Bake at 350 for 9-11 minutes.
Makes about 4 dozen.