Crustless Ham Quiche

Crustless Ham Quiche
 
4 eggs
1 ½ cups sour cream
½ cup grated parmesan cheese
½ cup flour
1/8 tsp. salt
4 drops Tabasco sauce
1/3 lb. diced pre-cooked ham
2 T butter
2 green onions, minced
1 cup chopped fresh mushrooms
2 cups grated Swiss cheese
 
Preheat oven to 350 degrees.  Combine eggs, sour cream, Parmesan cheese, flour, salt and Tabasco sauce in a large bowl; beat with a whisk until smooth.  Stir in ham.  Saute mushrooms and shallots in butter until soft and add to mixture.  Pour into ungreased 10 inch pie plate.  Bake for 45 minutes or until knife inserted near center comes out clean.  Cool 5 min. before serving.

Favorite Chocolate Chip Cookie

Favorite Chocolate Chip Cookies

1 cup butter
1 cup brown sugar
1/2 cup sugar
2 eggs (room temp if possible)
1 teaspoon pure vanilla
3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips (feel free to throw in the whole bag if you like them super chocolate-y)

Cream butter, brown sugar and white sugar together in a mixer. Then add the eggs, one at a time. Beat until creamy. Add the vanilla.

In another bowl mix the dry ingredients together before slowly adding them to the creamed mixture. When combined, stop the mixer and add the semi-sweet chips. Mix up and then drop by the teaspoonful onto an ungreased cookie sheet. Mold them into a ball as best as you can with the spoon for a more shaped cookie.

Bake on 350 degrees for 8 minutes. Place on wire rack to cool. Enjoy!

Crockpot Honey Chicken (Freezer Meal)

4 Chicken Breasts

3 Garlic Cloves

1 tsp. basil

1/2 Cup Soy Sauce

1/2 Cup Ketchup

1/3 Cup Honey

Add ingredients to a gallon size freezer bag. Freeze. Throw ingredients in crockpot and cook on high for 3-4 hours.

Crockpot BBQ Chicken

Add 3 Ingredients in Crockpot

4 Frozen Chicken Breasts

1 Jar Hawaiian Style BBQ Sauce ( recommended Archer Brand from Target)

1 Can Pineapple Chunks with Juice

Cook on high for 3-4 hours or low for 4-6.

Teriyaki Chicken (Freezer Meal)

4 Chicken Breasts

1 20 oz. can Pineapple juice

2 Garlic Cloves

1/2 Cup Teriyaki Sauce

1/4 Cup Teriyaki Sauce ( to be added when frozen mixture is put in crockpot)

Put all ingredients in gallon size freezer bag, except for the 1/4 cup of teriyaki sauce. Freeze.

When ready to cook, add 1/4 cup of teriyaki sauce to frozen mixture in crockpot and cook on high for 4 hours or low for 8 hours.

Marinated Pork Chops (Freezer Meal)

4-6 Pork Chops

1 Tbs. Soy Sauce

2 Tbs. Vegetable Oil

1 Tbs. Worchershire Sauce

1 tsp. lemon juice

2 Tbs. Brown Sugar

2 Tbs. Ketchup

Add all ingredients to a gallon size freezer bag. Freeze. Thaw. Bake on 350 for 25 mins. Flip chops and bake another 25 mins or until fully cooked.

Brown Sugar Chicken (Freezer Meal)

4 Chicken Breasts

1 Cup Brown Sugar

2/3 Cup Vinegar

3 Garlic Cloves

2 TBS. Soy Sauce

1 tsp. Pepper

1/4 Cup Sprite ***This is to be added when you put ingredients in the crockpot.

Mix all ingredients together in a freezer safe gallon bag. (except for the sprite).

Freeze

Dump in crockpot and add 1/4 cup sprite. Cook on high for 3-4 hours.

Yummy if served over rice.

Chicken Pot Pie

2 TBS. butter

2 boneless skinless chicken breasts (if I’m in a hurry I have even used the canned chicken)

¼ C. flour

1 ½ C. chicken stock

½ C. half-n-half

1 tbs. fresh parsley (I have used dried before)

1 package frozen vegetable mix

1 egg yolk, beaten

1 9-inch pie dough round

Preheat oven to 400. In large frying pan melt butter over medium-high heat. Add chicken, and cook uncovered for about 6 minutes, stirring occasionally until browned on all sides. Sprinkle in flour and stir well. Stir in chicken stock, half-n-half and parsley. Bring to a simmer. Cover and reduce heat to low. Simmer for 6-7 minutes. Stir in veggies. Season with salt & pepper. Transfer to a 9 inch pie dish. Brush egg along border edge of dough. Place dough egg side down over the filling and press dough to rim of dish. Brush surface lightly with remaining egg. Cut a slit in center of pie. Place dish on a baking sheet. Bake about 30 minutes.

I usually let mine sit for 5 or so minutes so the mixture can cool and thicken up a little more.

Stuffed Mushrooms

Mushrooms

1 lb. Sausage

8 oz. Cream Cheese

Wash mushrooms and remove stems. Brown sausage and mix with softened cream cheese. Stuff mushrooms with cream cheese mixture and put in baking dish. Bake at 350 degrees for 30 minutes.

Rotel Dip

Natalee's Version:

2 cans rotel
4 blocks cream cheese
1 lb. sausage-not links

Brown sausage. Cut cream cheese into small pieces and put in crockpot with rotel and browned sausage. Heat until cream cheese is soft and mix all together. Serve with chips.

Hash Brown Omelette Breakfast Casserole

1 lb. bacon
4 cups (24 oz.) bag shredded frozen hash browns-thawed
1/2 large onion-chopped
1/2 cup chopped green pepper
12 eggs
1/2 cup milk
1 tsp. salt
1/4 tsp. pepper
2 cups grated cheddar cheese


Cook bacon and crumble. Set aside. Brown hash browns, onion and pepper until golden and underside is crisp. Put in buttered 9x13 glass baking dish. Blend eggs, milk and seasonings and pour over top. Top with cheese and bacon. Cover with foil and bake at 325 degrees for 45 minutes. Uncover and bake 15 minutes more. Let stand a few minutes before serving.

Veggie Dip

1 cup mayo

1 cup sour cream

2 tsp. dill weed

2 tsp. dried onion

2 tsp. bon appetite

Mix well and serve with favorite veggies.

Waffles

In mixing bowl beat:

4 eggs

2 cups buttermilk (I always make my own by taking 2 1/4 cups milk and adding TBS. vinegar, let it sit for a few minutes and then add to eggs)

In separate bowl:

2 1/2 cups flour

1/2 tsp. salt

1/2 tsp. baking soda

2 tsp. baking powder

Mix and add to eggs and milk then add 1 tsp. vanilla

Melt 1/2 cup butter and add to batter.

Pour onto hot waffle griddle and enjoy!

Waffle Batter

2 c. flour
1/2 tsp salt
4 tsp baking powder
1 3/4 c. milk
2 eggs
1/3 c. veg. oil

Mix ingredients and pour on hot waffle iron.

Fluffy Pancakes

Ingredients

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.