Morning all!! I thought I’d like to share a pretty versatile recipe with you today: Quiche!! The one I am sharing with you today is one I found online and have cooked a few times for my family and they seem to love the taste of it but with Quiches you can use any kind of combination of things with your eggs as I have in the past. 🙂
Sausage and Cream Cheese Quiche
1 (9-inch) frozen deep dish pie crust
8-oz sausage (Jimmy Dean or Tennessee Pride)
4-oz cream cheese, softened
1/2 cup shredded cheese
1 cup heavy cream or milk
dash black pepper
2 Tbsp sour cream
Preheat oven to 350.
In a skillet, cook sausage until no longer pink. Drain fat. Combine cooked sausage and cream cheese. Drop crumbles of sausage mixture in bottom of pie crust. Top with shredded cheddar cheese.
Whisk together eggs, pepper, sour cream, pepper and cream. Pour egg mixture over sausage and cheese mixture in pie crust.
Bake 1 hour. Allow quiche to rest for 5-10 minutes before serving.
Hi everyone!! Hope your week is going great!! If you’re like me you are usually busy but want to have a home cooked meal. What better way then a slow cooker or “crockpot” to actually get it done? I love my slow cooker because I can just literally dump everything in it and let it cook while I do things around the house. I use at least once a week 🙂
Here is one of many recipes I have found for the slow cooker…especially when it comes to chicken. Enjoy!!
1 Tablespoon ghee or coconut oil
6 chicken legs, bone-in and skin-on
Sea salt and cracked black pepper, to taste
2 cloves garlic, crushed into a paste
2 Teaspoons ground cumin
1 Teaspoon ground coriander
2 Cups roasted tomatillo salsa (store-bought or homemade), divided
Heat the ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
Season the chicken generously with salt and pepper. Mix the garlic, cumin, and coriander in a small bowl, and rub it all over the chicken. Working in batches, brown the chicken on all sides, about 2 minutes per side.
Pour 1 cup of the salsa into the slow cooker and arrange the browned legs on top. Cover and cook on low for 8 hours.
Serve the chicken with the remaining 1 cup of the salsa.
Hi all! Hope your week is going great. Today’s recipe is one of my favorites: Raisin Bread. I can remember growing up going to the bread store to buy bread and my mom would sometimes (when we able to) buy specialty breads like pumpernickel, rye, and raisin bread. It was always a special treat because normally all we would get is the plain white sandwich bread. The loaves were always smaller then the normal loaf and we would save it for the weekend to have it during breakfast. I remember waking up on Saturday, sitting in front of the TV watching cartoons and eating the raisin bread toasted with butter and glass of milk or orange juice and my mom would be up cleaning house. I always looked forward to those days. It was a great start to Saturday morning. 🙂
Well this is not the store bought one but it’s not a bad recipe. The reason I like this one is it does not require yeast. I try to find bread recipes that don’t require yeast because of my daughter’s yeast sensitivity. She’s not allergic to the point it debilitates her but it will set her eczema off and make her miserable. Here it is:
3 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup raisins
1/4 cup melted butter
1 cup milk
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan. 2. in large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and raisins. Stir thoroughly. Make a well in center 3. In small bowl beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir just enough to moisten. Scrape into greased 9x5x3 inch loaf pan. 4. Bake in 350 degree F (175 degree C) oven for 1 hour. Serve plain or toasted with butter.
Here is a classic recipe that I’m sure everyone has done at one time or another, in some form or another. This is one I have used that my family likes. I personally leave the brown sugar out but the recipe itself calls for it. So you can use it or don’t it tastes good either way.
1 1/2 pounds ground beef
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5×9 inch loaf pan, OR form into a loaf and place in a lightly greased 9×13 inch baking dish.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Hi everyone!! Here is a ooey, gooey, good cheesey comfort food. I usually fix my own sauce but using the stuff here made it turn out pretty good as well. If you want a little kick you can add spicy sausage and pepperoni.
2-1/2 cups uncooked elbow macaroni
1 pound bulk Italian sausage
1 large onion, chopped
1 can (15 ounces) pizza sauce
1 can (8 ounces) tomato sauce
1/3 cup milk
1 package (3-1/2 ounces) sliced pepperoni, halved
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded mozzarella cheese
1. Cook macaroni according to package directions.
2. Meanwhile, in a skillet over medium heat, cook sausage and onion until meat is no longer pink; drain.
3. Drain macaroni.
4. In a large bowl, combine pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives.
5. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. 6. Uncover; sprinkle with cheese.
7. Bake 10-15 minutes longer or until bubbly and cheese is melted.Yield: 8-10 servings.
Hi Everyone!! Here’s a sweet treat for breakfast…enjoy!!
Banana-Stuffed French Toast
1 Firm ripe Banana
3/4 cup half-and-half
2 large eggs
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
four 1-inch-thick slices day-old bread
2 tablespoons unsalted butter
confectioners’ sugar for dusting
warm maple syrup
Preheat oven to 350° F.
Cut banana into 1/4-inch-thick slices and in a bowl whisk together half-and-half, eggs, vanilla, cinnamon, and nutmeg. Cut bread slices horizontally almost in half, leaving 1 edge intact. Stuff each pocket with 4 to 6 banana slices (do not overstuff). In a baking dish just large enough to hold bread slices in one layer, arrange slices and pour custard over them. Soak slices, turning them over once or twice to allow bread to absorb all liquid, about 15 minutes.
In a 12-inch non-stick skillet melt butter over low heat until foam subsides and cook slices until golden, about 5 minutes on each side
Dust French toast with confectioners’ sugar and serve with syrup.