Recipe: Hash Brown Quiche

Hash Brown Quiche

Ingredients
3 cups shredded hash brown potatoes
1/3 cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
salt and pepper to taste

Directions
Preheat oven to 425 F
Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
Reduce oven temperature to 350 degrees F.
Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

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Pasta Recipe: Lemony Herb Pasta

Lemony Herb Pasta
Makes 8 servings
Prep 15 mins. Cook 7 mins.

Ingredients
1 container 15 ozs. part skim ricotta cheese
5 tablespoons lemon juice
1/4 cup grated Parmesan cheese
1/3 cup chopped parsley
1 tablespoon olive oil
2 teaspoons lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound penne pasta
1 pound asparagus, trimmed
and cut into 1 inch pieces
8 slices bacon, cooked and crumbled

Directions
1. Bring a large pot of salted water to a boil. In a small bowl, whisk together ricotta, lemon juice, Parmesan, parsley, olive oil, lemon zest, salt and pepper. Set aside.
2. Add penne to boiling water and cook for 7 minutes or until tender. Add asparagus to pot for final 3 minutes of cooking time. Set aside 1 cup pasta water, then drain pasta mixture and place in a serving bowl.
3. Add ricotta mixture and bacon to serving bowl and stir well to combine, adding reserved pasta water by the 1/4 cupful. Serve immediately.
Nutrition Information
Per serving 360 calories; 10 g fat (4 g sat.);18 g protein; 47 g carbs; 2 g fiber; 326 mg sodium
26 mg cholesterol.

Slow Cooker: Kraft Recipe Makers New England Pot Roast

Supper with Nana Crock potSupper with Nana Crock pot KraftSupper with nana crock pot meatSupper with nana crockpot kraft just put on to cook.
Hello everyone,
I just ate the best slow cooker pot roast.
So excited to receive a new crockpot from my daughter, April for Christmas.
My husband brought home this new Kraft Recipe Makers New England Pot Roast cooking sauces.
Just added the roast, potatoes, carrots, and sauce at 9 AM and we ate at 6 PM.
I can not say enough about this product, Kraft Recipe Makers comes with two sauces.
First you add the simmer sauce that includes Classic Herbs.
Then 15 minutes before your meal is done you add the Farmhouse Style Brown Style Finishing Sauce.
What you are left with is a tender melt in your mouth pot roast and vegetables.

Disclaimer: I did not receive compensation or product from Kraft for this review.

Truth About FDA’s USDA ORGANIC Label

Hello,
I like to purchase organic products it just gives me peace of mind.
Seeing the Food Drug Administrations USDA Organic Label/Badge is my go to guide.
When I see this label I am confident that these products are truly organic.
I enjoy researching which was a major part of my past career life.
Here is what I have uncovered to be factual about the USDA Organic label.

USDA ORGANIC Label
Look for USDA Organic badge, a guarantee that there is no high fructose corn syrup,
practically hydrogenated oil, genetically modified ingredients, of artificial colors, flavors or sweeteners.

Simple Crab Dip

Simple Crab Dip
Ingredients

1 package imitation crab meat chopped ( 8 ozs.)
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1/2 cup light mayonnaise
4 oz. fat free cream cheese softened

Directions
1. In a small bowl put in the softened cream cheese and add the mayonnaise. Blend together.
Chop finely bell pepper, celery, and crab meat until all are very fine.
2. Add crabmeat, celery, bell pepper, pressed garlic, to cream cheese mixture and mix well.
3. Spoon crab mixture into small chilled bowls, for individual servings.

Recipe: Mini Cheeseburgers

Mini Cheeseburgers
Ingredients

Burger Mixture
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup milk
1/2 cup Original Bisquick® mix 2 eggs
Garnishes, if desired
12 mini kosher dill pickles 1 medium tomato, chopped Ketchup and mustard

Directions

1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. • 2. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.
• 3. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
• 4. Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes.
Credit: Recipe and photograph are property of http://www.bettycrocker.com.

Side Dish: Corn Casserole

Corn Casserole
Ingredients:
1 stick unsalted butter, melted
3/4 cup milk
2 eggs, beaten
1 tablespoon baking powder
1 (8-ounce) box corn muffin mix
1 (15-ounce) can kernel corn, drained
1 (15-ounce) can creamed corn
1 tablespoon sugar
1 teaspoon honey

Directions:

Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
Combine all ingredients in a large bowl. Mix well and pour into baking dish.
Bake at 350°F for 55 to 60 minutes.

Vegetarian Recipes: Cheese Eggplant Squash Bake, Stuffed Tomatoes, Stuffed Zucchini

Cheesy Eggplant Squash Bake

Serves: 6
Cooking Time: 1 hour
What You’ll Need:
    1/2 cup (1 stick) butter
    1 medium-sized eggplant, peeled and cut into ½-inch chunks
    4 medium-sized yellow squash, cut into ½-inch chunks
    2 medium-sized onions, chopped
    1 1/2 cups milk
    2 eggs
    2 cups (8 ounces) shredded sharp Cheddar cheese, divided
    1/2 cup instant rice
    1/2 teaspoon salt
    1/2 teaspoon black pepper
Instructions
    Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
    In a large skillet, melt butter over medium-high heat. Add eggplant, squash, and onions, and saute 6 to 8 minutes, or until vegetables are slightly tender.
    Meanwhile, in a large bowl, combine milk, eggs, 1-1/2 cups cheese, the rice, salt, and pepper; mix well. Add vegetable mixture to egg mixture; mix well.
    Pour into prepared casserole dish then sprinkle remaining 1/2 cup cheese over the top and bake 50 to 55 minutes, or until rice is tender.
Old Fashion Stuffed Tomatoes
These stuffed tomatoes are old-fashioned tasty and new-fashioned easy! They really color up a plate, too.
Serves: 4
Cooking Time: 25 min
What You’ll Need:
    4 large ripe tomatoes
    4 tablespoons olive oil, divided in half
    1 medium-sized onion, chopped
    6 garlic cloves, minced
    6 anchovies, chopped
    1/4 cup chopped fresh parsley
    1/2 cup dry bread crumbs
    2 tablespoons dry white wine
    1/4 teaspoon salt
    1/4 teaspoon pepper
    Grated Parmesan cheese for sprinkling (optional)
Instructions
    Preheat oven to 350 degrees F.
    Cut tops off tomatoes; remove the center pulp; set tomato shells aside. Chop the center pulp and set aside, discarding excess juice.
    In a large skillet, heat 2 tablespoons olive oil; add onion and garlic and saute just until softened. Add tomato pulp, anchovies, parsley, bread crumbs, wine, remaining olive oil, salt, and pepper; mix well.
    Fill tomato shells with mixture and place in a greased 8-inch square baking dish. Sprinkle with Parmesan cheese, if desired.
    Bake for 20 minutes or until cheese is melted and lightly golden.
Stuffed Zucchini
Want to get the kids to beg you for veggies? Make ’em look and taste like this clever little stuffed treat and they’ll gobble them up!
Serves: 6
Cooking Time: 1 hour
What You’ll Need:
    3 medium-sized zucchini, sliced in half lengthwise
    2 tablespoons olive oil
    1 (4-ounce) can mushroom stems and pieces, drained and chopped
    1 small onion, chopped
    2 plum tomatoes, diced
    1/4 cup Italian-flavored bread crumbs
    1 tablespoon grated Parmesan cheese
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/2 cup (2 ounces) shredded mozzarella cheese
Instructions
    Preheat oven to 375 degrees F. With a spoon, scoop meat out of zucchini halves; set aside shells and chop zucchini meat finely.
    In a medium-sized skillet, heat oil over medium heat and saute chopped zucchini, mushrooms, onion, and tomatoes 6 to 8 minutes, or until tender. Stir in bread crumbs, Parmesan cheese, salt, and pepper until well mixed.
    Stuff zucchini shells evenly with vegetable mixture and place in a 9- x 13-inch baking dish that has been coated with cooking spray.
    Cover tightly with aluminum foil and bake 35 minutes. Remove foil and top evenly with mozzarella cheese.
    Bake 8 to 10 minutes, or until zucchini are tender and cheese is golden.
Credit: All recipes are from http://www.mrfood.com in their Vegetarian section. © 2012 by Ginsburg Enterprises Incorporated. All rights reserved.

Review: YumEarth Snacks – Organic

SUPPER WITH NANA YUM TWO SUPPER WITH NANA YUMSUPPER WITH NANA YUM AT STORE
Hello everyone,
I will bring reviews to you on products that WOW me.
YumEarth Organics are so tasty, low in sugar, and come in the best flavors.
YummyEarth makes a line of products to satisfy every taste bud from sweet to sour.
With real fruit extracts and no gluten, dairy, nuts, soy, or artificial colors and dyes.

My favorite products are their gummy worms, gummy bears, sour beans, and vitamin c suckers.
Whew it looks like I like it all come to think of it.

All snacks hold the USDA Organic seal, and products are colored naturally with fruits, vegetables and roots. No food dyes used in their manufacturing process.
I am not being compensated for this review in any way, just a fan.

Take a moment if you haven’t already to become acquainted with this great company!
http://yummyearth.com/ingredients.html

Cooking Tip: Olive Oil Spread

Cooking Tip: Olive Oil Spread

Recipe: Olive Oil Spread
Chilled olive oil makes the best spread.
Pour some olive oil in a small jar and place it in your fridge.
If it doesn’t solidify put the jar in the freezer for a day or two.
Use your cold olive oil as a spread when making grilled cheese sandwiches, on all sorts of bread.
Of course you can use your olive oil spread in any recipe you would normally use liquid olive oil.
Credit: From the magazine Cooking Club.