Quiche

This is a recipe from my mom (I don't know where it originated!) that she made when we were kids! I have always liked quiche, but have figured out that it is not always a kid favorite! I think my children dislike the swiss cheese!

I really like it and thought I would share! It is a great breakfast, dinner or even for a brunch, just maybe make sure you are feeding adults and have something else the kids may enjoy more!

Quiche

1 10" pie crust
1 cup grated swiss cheese
4 eggs lightly beaten
1/4 tsp pepper
1 cup thinly sliced onion
6 strips bacon, cooked (or you can use ham)
1/2 tsp salt
1/4 tsp nutmeg
1 1/2 cups milk
optional ingredients: cooked spinach, broccoli, peppers, mushrooms etc.


1. Bake pie shell for 8 minutes at 400 degrees
2. Meanwhile, saute onions
3. Line bottom of crust with cheese, onions, and bacon or ham or whatever mix ins you want
4. Combine eggs, milk and seasonings; pour over pie crust
5. Bake at 450 degrees for 10 minutes; after 10 minutes, reduce heat to 350 degrees and bake for 20 minutes more, or until knife inserted comes out clean.

Baking Powder Biscuts

I made these for breakfast with butter and jam. They were a yummy treat and fast! They would be also good with soup.

Stir together:
2 cups Flour
1 Tbsp. Baking Powder
2 Tsp. sugar
1/2 Tsp. Cream of Tartar
1/4 Tsp. Salt

Cut in the flour a 1/2 cup of butter or shortening. (I used the butter)
Cut in until coarse crumbs appear
Make a well in the center of the flour and add 2/3 cup of milk and mix until the dough is moist.
Turn dough on a lightly floured surface and quickly knead till nearly smooth. Pat out the dough lightly until a 1/2 inch thick.
Cut dough with a 2 inch cutter ( I just used one of my glasses)
Place on an ungreased cookie sheet and bake a 450 for 10-12 minutes or until lightly golden.

Mom's jello salad

I don't know what else to call it, but my mom has made this jello salad for a long time and we always loved it as kids! It is super simple and has simple everyday ingredients!

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Mash 2-3 bananas in a 9 x 13 pan (mash lightly)

Add 1 20 oz can crushed pineapple and mix with bananas

Add 1 container of frozen strawberries (defrosted) and stir

Dissolve one box of strawberry jello in 2 cups boiling water, then add to mixture.

Place into refrigerator and allow to set up. I usually do this the night before or in the morning for dinner that night!

**You can do the same thing with raspberries and raspberry jello too!!

Vegetable/Chip Dip

This is my favorite vegetable/chip dip! My mom always made it as a kid, so I don't know where it came from! I make it all the time in the summer and got started early this year!! I make this so much I have it memorized!

Vegetable/Chip Dip

1 cup mayonaise
8 oz sour cream
1 tbsp parsley flakes
1 tbsp onion flakes
1 tsp dill weed
1 tsp Bon Appetit
dash of garlic salt


Combine all ingredients and ENJOY with carrots, celery, cucumbers, peppers, olives, etc. and don't forget the chips!!

Ultimate Scalloped Potatoes

I found this on Heather Whites blog (www.heatherdwhite.typepad.com) and had to try it!

I made them for Easter dinner and they turned out really good!

Ultimate Scalloped Potatoes

1 tsp butter or margarine, softened
1 cup heavy whipping cream
1/3 cup milk
1 tsp salt
1/2 tsp pepper
2 garlic cloves, minced
6 medium potatoes
1 cup shredded swiss cheese
1/4 cup parmesan cheese

Grease a shallow 1 1/2 qt. baking dish with butter (I just sprayed mine with PAM); set aside. In a saucepan, combine cream, milk, salt, pepper and garlic. Cook just until bubbles begin to form around sides of pan. Remove from heat; cool for 10 minutes.

Peel and thinly slice the potatoes (I used red potatoes and just washed them and left the peels on, it was so easy!); pat dry with paper towels. Layer half of the potatoes in prepared baking dish; top with half of the cream mixture and half of the cheeses. Repeat layers. Bake, uncovered, at 350 degrees for 55-65 minutes or until potatoes are tender. Let stand for 5-10 minutes before serving. ENJOY!!!

Roasted Lemon Asparagus

Spray a jelly roll pan with olive oil and place asparagus on top. Spray again and sprinkle with salt and pepper. Add slices of one lemon on top and place in a 450 degree oven for about 10-15 minutes. Or until done. Serve with out the lemon slices and freshly grated parmesan cheese.

Reallly yummy!

Sourdough Waffles

I found this recipe on a favorite food storage site I have found. She explains everything so easily and then gives you equivalents in what you would use if you were eating with your food storage! I tried these waffles and they were great!

Check out her site, there is a link on this site

www.everydayfoodstorage.net

Sourdough Waffles

Step 1: Make the Sourdough Starter (AT LEAST 12 HOURS AHEAD OF TIME)

In a large glass, plastic or ceramic bowl, combine:

2 c. white flour (we don’t use whole wheat flour, but feel free to try it out!)

1 c. milk (3 T. Powdered Milk + 1 C. Water)

1 c. plain yogurt (not vanilla) with active cultures (Dannon’s regular yogurt has active cultures; read the labels on other brands—if it’s not mentioned, it’s not in there)*

Mix until smooth with a plastic or wooden spoon or whisk. Never use metal utensils with sourdough. (It will leach the metal, ruining the batter and the bowl!) Cover the bowl with a cloth and put it in a warm place in your house. If you check on it after several hours, you should see it getting bubbly and producing a pleasant yeasty smell. The longer it sits, the better the finished product will taste and smell.

Step 2: Make the Waffles

Turn on your waffle iron, then stir down the starter and add:

2 eggs (2 T. Dehydrated Eggs + 1/4 C. Water)

2 tablespoons sugar

1 teaspoon salt

¼ c. vegetable oil
Mix until completely smooth. When the waffle iron is ready, add:1 teaspoon baking soda
Combine thoroughly and use immediately. Top with your favorite syrup, jam or jelly. Makes a great dessert too. Try it with a scoop of vanilla ice cream, chocolate syrup and whipped cream. Bon appetite!

BTW, the batter does not keep well, not even for a few hours in the refrigerator. If you have more than you need, make up the waffles and freeze the finished product. Or invite some friends and/or family to come join in the feast.

*OR 1 tablespoon dry active yeast. If you use yeast, you’ll need to start 24 hours ahead of time.

Chicken Crescent Rolls

A friend gave me this recipe while living in Utah! It is a simple, easy, kid friendly recipe! Great for those days when you need a quick dinner, especially if you already have the chicken cooked!

Chicken Crescent Rolls

3 ounces cream cheese

2 cups cooked, cubed chicken

1/4 tsp salt

1 tbsp dried chives

1/8 tsp pepper

3 tbsp melted butter

3/4 cup crushed croutons (I used bread crumbs this time)

1 pkg. crescent rolls

Mix together cream cheese, chicken, salt, dried chives and pepper. Fill crescent rolls with chicken mixtures. Wrap up the crescent roll by bringing the top of the triangle to the base and tuck it underneath! Brush with the melted butter and then roll in croutons or sprinkle with bread crumbs. Bake 350 degrees for 12-15 minutes.