Ham and Cheese Breakfast Quiche

Ingredients

2 (12 ounce) packages frozen hash brown potatoes
1/3 cup butter, melted
1 cup cooked diced ham
1 cup shredded Monterey Jack cheese
2 eggs
1/2 cup heavy whipping cream

Directions
Preheat oven to 425 degrees F (220 degrees C).
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.
Bake at 425 degrees F (220 degrees C) for 25 minutes.
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.
Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.

I have started making different Quiche in muffin tins. (and different cassrole breakfast dishes, too!)
Great for for quick and easy morning breakfast~at anytime. And the individual muffin size is perfect!

French Toast

French Toast

Ingredients
2 tablespoons light corn syrup

1/2 cup butter

1 cup packed brown sugar

1 (1 pound) loaf unsliced white bread, with crust trimmed

5 eggs

1 1/2 cups milk

1 tablespoon vanilla extract

1/4 teaspoon salt
Directions

Combine light corn syrup, butter and sugar in saucepan; simmer until syrup-like. Pour mixture over the bottom of a 9"x 13" pan.
Slice bread into 12-16 slices; place over the syrup. Layer as needed.
Beat together the eggs, milk, vanilla, and salt. Pour over bread. Cover with saran wrap. Refrigerate overnight.
Bake in a preheated oven 350 degree F (175 degrees C) for 45 minutes.
Cut into squares. Invert and serve.

I got this at ALLRECIPES.COM

Crock Pot Split Pea Soup

1 pkg. dried green split peas, rinsed (16 oz.)
1 hambone, or 2 meaty hamhocks, or 2 cups diced ham
3 carrots, peeled and sliced
1 med. onion, chopped
2 ribs celery, plus leaves, chopped
1 clove garlic, minced (may use more to taste)
1 bay leaf
1/4 c. fresh parsley, chopped (optional)
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh ground pepper
1 1/2 qts. hot water

Layer ingredients in crock pot, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf.

Ham and Bean Soup

1/2 c. dry navy beans or great northern beans
1/2 c. dry black beans or kidney beans
1/2 c. dry lima beans
1/2 c. dry garbanzo beans
1/2 c. dry split peas
2 c. fully cooked ham cut into 1/2-inch pieces
1 lg. onion, chopped (1 cup)
2 med. carrots, chopped (1 cup)
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
3/4 tsp. salt
1/4 tsp. pepper
2 bay leaves

Rinse beans; drain. Combine the beans, peas, and 6 cups cold water in a large saucepan. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Drain and rinse beans.

Meanwhile, combine ham, onion, carrots, basil, oregano, salt, pepper, and bay leaves in a 31/2 to 4-quart Crockery Pot. Stir in drained beans and 6 cups fresh water.

cover; cook on lot for 8 to 10 hours. (Or, cook on high for 4 to 5 hours). Discard the bay leaves. Season to taste with salt and pepper.

Makes 8 servings

Chicken Breasts Supreme

2 slices bacon
6 chicken breast halves
4 1/2 oz. sliced mushrooms, drained
1 can cream of chicken soup
2 tbsp. dry sherry, if desired
3 oz. Swiss cheese, sliced
1 tbsp. chopped chives
3 cups frozen broccoli flowerets

Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Reserve bacon drippings in skillet. Add chicken to bacon drippings in skillet; cook over medium-high heat for 3 to 5 minutes or until lightly browned, turning once. Transfer chicken to 4 to 6 quart slow cooker. Top with mushrooms. In same skillet, stir together soup and sherry. Spoon over mushrooms. Cover; cook on low for 3 to 4 hours.
Top mixture in slow cooker with cheese slices. Sprinkle with chives. Crumble bacon over cheese. Cover; cook on high setting for an additional 10-15 minutes or until cheese is melted. Meanwhile, microwave broccoli in covered microwave-safe dish on HIGH for 6 to 8 minutes or until crisp-tender. Arrange chicken, broccoli and mushrooms on serving platter. Serve with cooking juices.

Slow Cooker Lasagna

1 lb. ground beef
1 lg. onion, chopped
2 cloves garlic, minced
1 can tomato sauce (29 oz.)
1 c. water
1 can tomato paste (6 oz.)
1 tsp. salt
1 tsp. dried oregano
1 pkg. no-cook lasagna noodles (8 oz.)
4 c. shredded mozzarella cheese (16 oz.)
11/2 c. small-curd cottage cheese (12 oz.)
1/2 c. grated Parmesan cheese

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-quart slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.

Crockery Pot Meatballs

These meatballs are good served over egg noodles.
1 1/2 lbs. extra-lean ground beef
1 c. dry breadcrumbs
1/2 c. egg substitute
1/3 c. chopped fresh parsley
2 tbsp. minced fresh onion
1/3 c. ketchup
2 tbsp. brown sugar
1 tbsp. lemon juice
1 can jellied cranberry sauce (16 oz.)
1 bottle chili sauce (12 oz.)
Parsley sprigs (optional)

Combine first 5 ingredients in a large bowl; shape mixture into 30 (1 1/2 inch) meatballs.
Combine ketchup, sugar, juice, and sauces in a Crockery Pot; gently stir in meatballs. cover with lid; cook on low for 8 to 10 hours. Garnish with parsley, if desired.

Savory Pepper Steak

1 1/2 - 2 lbs. beef round steak, about 1/2-inch thick
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1 med. onion, chopped
2 lg. green or red peppers, seeded and cut into 1/2-inch strips
sm. clove garlic, minced
1 can whole tomatoes (16 oz.)
1 tbsp. beef flavor base (paste or granules)
1 tbsp. soy sauce
2 tsp. Worcestershire sauce
fluffy rice

Cut steak into strips. Combine1/4 cup flour, the salt and pepper; toss with steak strips to coat thoroughly. Add to Crock-Pot with onion, garlic and half of green pepper strips; stir. Combine tomatoes with beef base, soy sauce and Worcestershire sauce. Pour into Crock-Pot, moistening meat well. Cover and cook on low for 8 to 10 hours.
One hour before serving, turn on High and stir in remaining green pepper strips.
If thickened gravy is desired, make a smooth paste of 3 tablespoons flour and 3 tablespoons water; stir into Crock-pot. Cover and cook until thickened. Serve gravy with Pepper Steak over hot fluffy rice.
Serves 4

Cheesy Meat Loaf

17 round cheese crackers
1 sm. onion, finely chopped
2 tbsp. green pepper, minced
1/4 c. chili sauce
1/2 c. milk
2 eggs, slightly beaten
3/4 tsp. salt
1/8 tsp. pepper
11/2 lb. lean ground beef

Crush crackers with rolling pin or blender until crumbled. In mixing bowl, combine crumbs with onion, green pepper, chili sauce, milk, eggs, salt, and pepper. Mix in ground beef. Form into 6 or 7 inch round loaf. Place in slow-cooking pot. Cover and cook on low for 6 to 8 hours or until done.

Halloween Appetizers

cheese finger food

Mozzarella string cheese
Green bell pepper
Cream cheese
Wearing plastic gloves or sandwich bags over your hands to keep the cheese as smudge-free as possible, use a paring knife (parents only) to cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half.
Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheese, as pictured.
For the fingernails, slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it's about half as thick. Then cut the strips into ragged-topped nail shapes and stick them in place at the ends of the fingers with dabs of cream cheese.

apple bites

Ingredients
Apples
Slivered almonds

Instructions
Just quarter and core an apple, cut a wedge from the skin side of each quarter, then press slivered almonds in place for teeth.
Tips:
If you're not going to serve them right away, baste the apples with orange juice to keep them from browning.

carrot finger food

vegetable dip
4 long carrots
1 medium carrot
softened cream cheese
sliced-almond
baby carrots

To prepare them, just fill a serving bowl with your favorite vegetable dip. Wash and peel 4 long carrots for fingers and 1 medium carrot for a thumb.
With a paring knife (a parent's job), cut a flat, shallow notch in the tip of each carrot. Then use a dab of dip or softened cream cheese to glue a sliced-almond fingernail atop each notch.
Stick the fingers in the dip, as shown, and serve with plenty of peeled baby carrots for dipping.

Edible Eyeballs

Carrots
Cream cheese
Pitted black olives

Instructions
Simply slice carrots into 1-inch-thick chunks, top each with a blob of cream cheese and one half of a pitted black olive, and serve

Grilled chicken pineapple burgers!

NOW THAT IS NICE WEATHER IS NICE HERE ARE SOME GOOD RECIPES FOR THE GRILL!

Grilled Chicken Pineapple Burgers

I don't have a picture... Should have taken one last night. My family LOVES these burgers.
(got the idea from Red Robin's sandwich!)

RECIPE INGREDIENTS
Chicken breast
Pineapple rings
Buns/Rolls
BBQ sauce
Swiss cheese slices
Teriyaki

DIRECTIONS
I use skinless, boneless chicken breast cut in half.
I used meat tenderizer-I think that is what it is called and pounded them flat
(so you can bite into them)
marinate chicken in pineapple juice
(from the can of slice pineapples)

Grill chicken and pineapple
put BBQ sauce on the chicken just before its done
I butter the buns (I use seasoned rolls-garlic or anything you want) then grill them
then add the Swiss cheese let melt and then pineapple slices

Melts in your mouth!!

I have also tried marinating the chicken in teriyaki instead of pineapple juice, and that is good too!



Fuddruckers Hamburgers recipe

(got this from my SIL, we have tried this and it is good!)


Recipe Ingredients
2 tsp paprika
1 1/2 tsp. ground black pepper
1 1/4 tsp. salt
1/2 tsp brown sugar (we added a little more)
1/4 tsp garlic powder
1/4 tsp onion powder (We didn't have powder so we just used onion salt)
1/4 tsp ground cayenne pepper

Will work with any ground beef, but we prefer ground sirloin. Will make about 2 lbs. worth (approx. 4 big patties)

Enjoy!

Chili-Rubbed-Steaks-Pan-Salsa-

Active Time: 20 MinutesTotal Time: 20 MinutesYield: 2 servings

Any cut of steak will work for this recipe, but we especially like the flavor and texture of rib-eye with these seasonings; look for steak that has been thinly cut. A cold ale, sweet potato fries and vinegary coleslaw can round out the meal.

RECIPE INGREDIENTS
8 ounces 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions
1 teaspoon chili powder
1/2 teaspoon kosher salt, divided
1 teaspoon extra-virgin olive oil
2 plum tomatoes, diced
2 teaspoons lime juice
1 tablespoon chopped fresh cilantro


DIRECTIONS
Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt. Heat oil in a medium skillet over medium-high heat. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare. Transfer the steaks to a plate, cover with foil and let rest while you make the salsa.
Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes. Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve the steaks topped

Crock Pot Pizza Casserole

Crock Pot Pizza Casserole

1 lb Ground beef
1.5 jar (14 oz) pizza sauce
1 jar (23 oz) spaghetti sauce
1 pkg (12 oz) noodles {I choose a Penne noodle}
4 oz Cheese, mozzarella
4 oz Cheese, cheddar
1 small can Mushrooms
1 small can sliced olives
1 Onion, diced
1 Green Pepper, diced
1 pkg Pepperoni

Directions
1. Brown hamburger and onion. Drain grease.
2. Cook Noodles while browning hamburger.
3. Add sauces to meat and onion mixture.
4. In crock pot add mushrooms, olives, and green pepper.
5. Spoon meat mixture into crock pot and mix all together.
6. Put in as much Pepperoni and cheese as you would like.

Cook on Low for one hour, I wouldn't cook longer than two hours. I do have to tell you when I made this, the sauce mixture did not go far - so I increased the amounts on this recipe. It is possible even with the increase it could still be a little dry, just use your best judgment on the sauce. Additionally, I would imagine you could turn this into a half day crock pot recipe, with the hamburger being cooked in the crock pot. Overall, this was actually pretty yummy and I was sceptical!

Ro*Tel King Ranch Chicken

Ro*Tel King Ranch Chicken

A signature Ro*Tel recipe--a creamy, cheesy and easy casserole with that special 'kick' coming from Ro*Tel® Tomatoes


Time:Hands On: 20 minutes Total Time: 1 hour
Servings:Makes 8 servings (about 1 cup each)


Ingredients
1/4 cup Fleischmann's® Original-stick
1/2 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 can (10-3/4 oz each) condensed cream of chicken soup
1 can (10-3/4 oz each) condensed cream of mushroom soup
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 cups chopped cooked chicken breast
PAM® Original No-Stick Cooking Spray
12 corn tortillas (6 inch), torn into bite-size pieces
2 cups shredded Cheddar cheese (2 cups = 8 oz)
Directions
Preheat oven to 325°F. Melt Fleischmann's in large saucepan over medium heat. Add bell pepper and onion. Cook and stir about 5 minutes or until tender.
Stir in both soups, undrained tomatoes and chicken; blend well.
Spray 13x9-inch baking dish with cooking spray. Layer 1/3 of tortillas, chicken mixture and cheese evenly in dish. Repeat layers twice more.
Bake uncovered 40 minutes or until hot and bubbly.
Cook's Tips:
May use any variety of Ro*Tel Tomatoes in place of Original to suit your taste.

Chicken Cordon Bleu

Cooking Light

Chicken Cordon Bleu

Ingredients:

1/4 cup fat-free, less-sodium chicken broth

5 teaspoons butter, melted

1 large garlic clove, minced

1/2 cup dry breadcrumbs

1 tablespoon grated fresh Parmigiano-Reggiano cheese

1 teaspoon paprika

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

4 thin slices prosciutto (about 2 ounces)

1/4 cup (1 ounce) shredded part-skim mozzarella cheese

Cooking spray

Preparation:

Preheat oven to 350°.Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken.

Bake at 350° for 28 minutes or until juices run clear and tops are golden.

Yield4 servings