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

Spinach Artichoke Dip

1 large yellow onion, diced fine
3-4 cloves garlic, minced fine
1/2 c. Unsalted butter
1/3 c. Flour
1 can artichoke hearts, drained and flaked
1 bag frozen chopped spinach, thawed and excess water squeezed out
1 c. Feta cheese
8 oz. cream cheese
1/2 c. Mozzarella cheese
1/2 c. Swiss cheese
1/2 Parmesan cheese
1/2-3/4 teas. Nutmeg
1/4 sugar
1/2 c. Sour cream
1/4 c Mayo
3-4 c. Combined cream and milk, you decide the richness
1/4 teas. Pepper
1/2 teas salt optional
Sauté onions and garlic in butter until translucent. Add flour and spices. Cook until four and vegetable are bubbly for about 1 minute, stirring constantly,    Add remaining ingredients, stirring constantly until blended and cheeses are melted and smooth.
Pour into 1 large or 2 small casserole dishes. Garnish liberally with sharp cheddar.
Bake 325 until hot and cheese is melted.
Serve with tortilla chips, pita chips, plantain chips, crisp baguettes, or baguette slices

Linda’s Yummy Rice Pudding

4 Tablsp. Custard powder
5 Tbsp. Sugar
21/2 c. Milk.
Mix above and cook until thick
Add. Cooked rice and raisins. 

Sweet Potato Spinach Quinoa Salad

2 large sweet potatoes, peel and diced
2-3 large beets, cooked, peeled and diced
Olive oil
Salt and pepper to taste
1 cup multi color quinoa, rinsed, cooked, cooled
5 oz. baby spinach, rinsed and chopped
1 large avocado, chopped
1/2 c. Craisins
1 small package feta cheese, crumbled
1 c. Organic pumpkin seeds, roasted
 Preheat oven to 425 degrees
Place sweet potatoes in ziplock bag, drizzle with a little olive oil and salt and pepper.Close bag and toss until well coated. Place potatoes on a cookie sheet. Roast for about 15 minutes. Flip and roast for another 10-20 minutes. Let cool.
Repeat procedure with beets.
At this point I put all ingredients in separate bags.
Right before serving toss all ingredients together in a large bowl
Serve with your favorite vinaigrette. I have tried onion, maple and a Dijon vinaigrette and love all of them.
****can add grilled chicken breast as well! 

Amazing Peanut butter/Ground nut Oatmeal Bars

Bars:
3/4 c. Butter, softened
1/2 c. Sugar
1 c. Dark brown sugar
2 large eggs
1 teas. Vanilla extract
1/2 c. Peanut butter or ground nut butter
3/4 teas. Soda
1/2 teas. Salt
1 1/2 c. Flour
2 c. Old fashioned Oats
350 degree oven
In large mixing bowl, cream butters and sugars. Add eggs and vanilla. Beat until color lightens and it softer looking.. Hand blend in dry ingredients. Press firmly into 13x9 baking pan. Cook 17-21 minutes. Do not over bake. They will look just barely not shiny in the center. Allow to cool completely.
Peanut butter layer:
1/2 c peanut butter
1/4. Butter softened
1/2 teas. Vanilla
Powdered sugar
Make a stiff frosting . Spread mixture on top of cooled oatmeal bar.
Frosting Layer:
Melt 1/2-3/4 c semi sweet chips to just melt in microwave.
1/2 c. Butter
1/2 c. Shortening
1 teas. Vanilla
Powdered sugar.
Make a chocolate frosting and top peanut butter brownie.
**** serve****
**** caution - there will be none left!****

Sister Simpson’s Welcome Casserole

1/2 c. Macaroni, uncooked
1 tbsp. Oil
Salt and pepper
1 c. Minced onion
1/4 c. Diced green pepper
1/4 c. Minced celery
1-2 teas. Garlic
1 lb. lean ground beef
1 teas. Oregano
2 tbsp parsley
1 can crushed tomatoes
2 tbsp. Butter
2 tbsp. Flour
2 c. Milk
2 c. Grated cheddar cheese
1/4 teas nutmeg
Cayenne pepper
2 tbsp. Parm. Cheese
Cook Mac. Brown meat and sauté vegetables in oil. Add spices and tomatoes. Cook 5 minutes. Add Mac.
In separate pan, melt butter and add flour.. add milk and cook.
Stir in cheese, nutmeg and cayenne.
Combine and spoon into baking dish.. sprinkle with parm. Cheese
4-5 minutes under broiler.

Best Soft Chocolate Chip Cookies

1 c. butter, softened almost to melted
1 c. sugar
1/2 c. packed brown sugar
2 teas. vanilla
2 large eggs
3 c. flour
1 teas. baking soda
1/2 teas. salt
1 c. chocolate chips
1/2 c. chopped nuts
Preheat oven to 350 degrees.
Beat butter and sugar until creamy. Add eggs and vanilla and beat just until incorporated.
By hand, add dry ingredients.It should be a bit crumbly. And dough should not be sticky as you roll them in your hands.
Roll into balls
Bake for 9-11 minutes or until cookies look puffy and dry.
Let cool on pan for 30 minutes

Southwest Pasta Salad

1 can whole kernel corn, drained
1 can black beans, drained and rinsed
1 small can chopped green chilies
1 pint grape tomatoes, quartered
1-2 avocados, sliced
8 oz, tri-colored rotini, cooked and drained
3/4 c. mayonnaise
2 tbsp. lime juice
1 teas(plus or minus) chili powder
1 reas. cumin
1/2 teas. onion powder
1/4 teas. salt
pepper to taste
Combine and marinate for 40 min before serving.

**add 1 cup diced chicken for maindish

Creamy Cucumber Pasta Salad

1 long english cucumber, sliced or diced thin.
1/2 lb. twisted, penne, or bowtie pasta, cooked and drained
1/2 lb. grape tomatoes, quartered
1/2 sweet onion, sliced thinly, I like to grate it. It gives a unique flavor to the salad
1/2 c. sour cream
1/2 c. mayonnaise
1 teas. sugar
1/2 teas. salt
1/8 teas. pepper
2 tbsp. dill
2 tbsp. white vinegar
dash garlic powder.

Toss all ingredients in a bowl and let sit in the refrigerator at least 40 minutes before serving.

Easter Apricot Glazed Carrots

6 cups Carrots, peeled and sliced thin
1 tbsp. sugar
1/2 teas salt
place carrots in medium saucepan and cover with water. Add sugar and salt to water. Bring to boil and simmer for 15-20 minutes or until desired tenderness. Drain and return to pot.
In the meantime:
in small sauce pan combine:
4 tbsp. butter
1/4 teas. nutmeg
1/2 cup Apricot Preserves
1 tbsp. grated fresh orange rind
1/3 c. fresh orange juice
Bring all ingredients to a slow, low simmer, Simmer to a small amount of reduction, about 15 minutes, stirring often.
Pour glazed over carrots and gently toss so as to coat the carrots completely. Low simmer for 5 minutes to combine flavors.
Serve. Garnish with fresh parsley if desired.

***I grate a fresh orange then juice it for the juice, yum!