Crustless Breakfast Casserole

6 eggs
1/2 c. cream
1/4 c. Unsalted butter
1 onion, diced
1 red pepper, diced
1 green pepper, diced
1 tomato, diced
1/2 bag frozen chopped spinach, thawed and squeezed dry
1 c. Diced ham (optional)
1 c. Grated, cooked and cooled baked potato
2 c. Grated cheddar cheese, separated
Salt and pepper to taste

Preheat oven to 350 degrees. In large skillet melt butter and sauté onions until translucent. Turn off heat. Add remaining vegetables, meat and 1 c. Cheese. Toss until blended. Spread vegetable mixture evenly in 13x9 baking dish. In separate medium size bowl, whisk together eggs, cream and spices.
Pour gently over vegetable mixture. Top with remaining cheese.
Bake 350 degrees 30-45 minutes or until life to the middle comes out clean.

** This recipe tastes great with broccoli instead of spinach as well. Use your imagination for the vegetables
** other cheese varieties taste great as well.
*** I cut the leftovers into singly serving squares, wrap them individually, freeze until ready to serve.
Easily reheated in the microwave for a delicious, quick breakfast!

Pickled Beets

Make sure beets are clean. Cut off tops of beets leaving 2 inch stem, rinse again. Cook beets in plain water. When beets are cooked. Take out of boiling water and dump in ice water. Slip skins off beets. Save hot water.
Dice or slice and pack into jars with or without an onion slice. Put 1/2 teas whole all spice in each jar.

Combine and heat until sugar dissolves:
3 qts. beet water, strained
1 qt. cider vinegar
1 1/2 c. sugar
3 tbsp. salt

Pour over beets to within 1/2 inch of top. Turn lids to all but last turn to tighten. Cold pack cook 20 minutes.
Lift our and tighten. Turn upside down to cool. Store right side up.

Brown Sugar Balsamic Pork Tenderloin (Crockpot)

2 lbs. pork tenderloin
1 teas. rubbed sage
1/2 teas. salt
1/4 teas. pepper
1 clove garlic, minced
1/2 water
Glaze
1/2 c brown sugar
1 tbsp. cornstarch
1/4 c. balsamic vinegar
1/2 c. cold water
2 tbsp. soy sauce

In small bowl, combine sage, salt, and pepper. rub all over the pork tenderloin. Pour water in the crock pot and place tenderloin in it, being careful not to rub off the spices. Cook low for 6-8 hours.
Turn on broiler in the oven.
Combine glaze ingredients in small saucepan. Heat over medium heat until thickens, about 4 minutes.
Line baking sheet with aluminum foil, spray with oil. Brush a generous amount of glaze. Place on the highest rack and broil 1 minute. Take out and reglaze 3 more times. or until it is the crusty you would like.
Serve with remaining glaze.

Quick Dinner Rolls

Ingredients

• 1 cup warm milk
• 1/2 cup butter, melted
• 1/4 cup sugar
• 2 tablespoons yeast
• 1/2 teaspoon salt
• 1 egg, beaten
• 3 to 4 cups all-purpose flour 
• 1/8 cup milk 
• 
  
•  Instructions

• Preheat oven to 400 degrees.
• In a large bowl, combine 1 cup milk, butter, sugar, and yeast. Let sit until yeast is bubbly (about 8 minutes). Stir in beaten egg and salt.
• By hand, add flour, one cup at a time until you have a soft dough that is slightly sticky. Knead by hand 10 minutes or until smooth and dough bounces back when pressed with a finger.
• Divide dough into 18 even pieces, and form into balls. Place in a greased pan and cover with parchment paper and a kitchen towel.
• Let rise 10 minutes in a warm place. (You can allow them to rise up to an additional 30 minutes if time allows).
• Lightly brush with milk and bake on the middle rack for 10-12 minutes or just until browned.
• Brush with melted butter when you remove them from the oven.

Donna's Orange Rolls

1 tbsp. yeast
1/4 c. warm water
3/4 c. milk, scalded, cooled
1/4 c. butter
1/4 c. sugar
1 teas. salt
3 c. pastry flour (soft wheat)
1 egg, beaten
1 tsp. shredded orange peel
Glaze:
Powdered suger
Orange juice
Grated orange rind
Directions:
Dissolve yeast in warm water. Add butter to milk in pan and scald. Add yeast sponge to milk mixture. Mix in other ingredients. Put in fridge at least 2 hours, overnight is best. divide into two balls and roll each out into a circle. cut each circle into 12 wedges. Roll wedges up into crescents. Let rise until double (about 2 hours). Bake 350 degrees for 10-15 minutes.
Frost with glaze while still warm.

Lorinda's Minestroni Soup

One package bacon chopped and cooked in pan.

2 stalks chopped celery (or ½ t. Celery seed)

2 chopped onions

4 sliced carrots

3 cubed potatoes

2 T. butter

Sautee for a few minutes

3-4 cloves garlic minced

1 T. Italian herbs

1 T. Basil

Sautee for 2 minutes

Add 8 cups water

3 beef bullion cubes (big ones)

2 chicken buillion cubes (big ones)

2 cans of rinsed kidney beans

1 can diced tomatoes

Bring to boil

Add 1 ½ - 2 C pasta uncooked

When pasta is almost done add

2 C chopped zucchini

2 C chopped cabbage

1 C. frozen corn

Serve with Parmesan cheese

Susan’s cheesy ranch chicken

• 4-5 Medium boneless, skinless chicken breasts
• 1 packet dry ranch dressing seasoning
• 16 oz sour cream
• 2 cups shredded cheddar cheese
• 5 slices of bacon, cooked and chopped

  DIRECTIONS

  Step 1

  Add chicken and dry ranch seasoning to a crockpot. Cover and cook on low for 6-8 hours.

  Step 2

  Shred the cooked chicken and stir in sour cream, cheese, and bacon. Serve on a bun, or with potatoes or rice.

Claudean's Perfect Cherry Jello

1 large box red jello
2 cups boiling water
1 (21 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple, not drained
2 cups heavy whipping cream
1 cup milk
1 small box instant vanilla pie filling

1. Boil water, dissolve jello. Pour in 9 x 13 glass casserole dish. Add pie filling and pineapple. Mix well.
2. Let set in refrigerator at least 2 hours to set firmly.
3. Whip cream in large bowl until stiff peaks form. In a separate bowl,  whisk milk and pudding until well blended. Gently, fold pudding mixture into whipping cream.
4. Spread over jello mixture and return to the refrigerator to set.

Serve

Ellie's Chicken Coconut Curry

2 chicken breasts, skinned, cubed small
2-3 cloves garlic, finely minced ( may use powdered)
1 piece fresh ginger, finely diced (may use powdered)
1 liter chicken broth
1 1/4 c. smooth peanut butter
1/4 c fresh peppers, (can use a little Pepe), opt.
1-2 small onion, finely diced
2-3 carrots, peeled and sliced
2 c. fresh cabbage, sliced
1 can coconut cream
2-3 tbsp. curry powder
Salt and Pepper to taste
juice of 2 limes

In large skillet. Saute onions, garlic, ginger until translucent. Add diced chicken and brown nicely.
Add broth, peanut butter, peppers, carrots, bring to slight boil. Add cabbage, coconut cream and curry powder. Bring to soft boil and simmer about 15-20 minutes, or until vegetables are crisp tender.
Add salt and pepper, then add lime juice.

Serve over jasmine rice

Fruit Enchilada Dessert

2 (21 oz) apple, cherry, peach, or other pie filling, chopped
3/4 teas. cinnamon
1/4 teas. nutmeg
1 c. cream cheese
1/3 c. confectioner's sugar
1/4 teas. cinnamon
10 small flour tortillas.
Topping:
1/2 c. granulated sugar
1/2 c. brown sugar
1/3 c. water
1/3 c. butter
1 tbsp. cornstarch
1/2 teas. vanilla

1. Preheat over to 400 degrees
2. In a separate bowl, mix pie filling, 2/4 teas. cinn. and 1/4 teas. nutmeg.
3. In another bowl, beat cream cheese, conf. sugar and 1/4 teas. cinn. until light and smooth.

**At this point you can prepare them 2 different ways!

Way #1: My favorite
Spread cream cheese mixture evenly over all tortillas.
Top with apple mixture evenly distributed on all tortillas.
Roll and place seam side down in 9 x 13 baking dish.

Way #2: The fast way
Fold apple mixture into cream cheese mixture and spread evenly among tortillas.
Roll and place seam side down in 9 x 13 pan.

4. Combine remaining sugars, water, butter, cornstarch and vanilla in a saucepan. Bring to full boil over medium heat, stirring constantly. reduce heat, simmer for about 3 minutes or until sugars are fully dissolved.
5. Evenly pour sauce over tortillas.
6. Bake 50 minutes or until enchiladas are bubbling.

Cherry Pie Bars

3 cups flour
2/3 cup granulated sugar
1 teas. salt
1 1/2 c. cold butter, cubed
2 cans cherry pie filling (21 oz. cans)
3/4 c. chopped pecans

Topping:
1 cup Powdered sugar
4-5 teas. milk
1/4 teas. almond extract

1. Preheat oven to 375 degrees.
2. Line 13 x 9 inch pan with parchment paper, allowing edges to extend over the sides.
3. Combine dry ingredients in medium size bowl. using a mixer or pastry blender, blend in cold butter until mixture is well blended and crumbly.
4. Reserve 1 cup for topping. Press remaining mixture into bottom of prepared pan.
5. Bake until lightly brown, about 25 minutes.
6. Spread pie filling over crust in pan.
7. Toss together remaining pie filling and chopped pecans. Sprinkle mixture on top of pie filling.
8. Bake an additional 40-45 minutes until golden brown.
9. Cool completely.
*10. At this point you may lift it out of the pan or leave it in the pan for transport.
11. Combine topping mixture. Drizzle over top of bars.

Makes approx. 36-48 bars