Sunday, August 28, 2011
Thursday, August 18, 2011
Garden Vegetable Quiche
Garden Vegetable Quiche
1 pie crust, uncooked
6 ounces shredded cheese, mild cheddar
1 small zucchini, diced
1 small summer squash, diced
2 green onions, chopped
¼ cup red bell peppers, diced
¼ cup fresh basil leaves
4 large eggs
1 cup Hickory Hill Milk
1 medium tomato, thinly sliced
2 tbsp. parsley, chopped
Heat oven to 350.
Coat skillet with olive oil and add diced veggies. Sautee for 6-8 minutes.
Add fresh basil leaves, cook an additional 2 minutes.
Scoop sautéed veggies into pie crust. Spread evenly.
Top veggies with shredded cheese.
Whisk together eggs and milk. Pour over cheese and veggies.
Top with sliced tomato and parsley.
Cook in oven 35-40 minutes
6 ounces shredded cheese, mild cheddar
1 small zucchini, diced
1 small summer squash, diced
2 green onions, chopped
¼ cup red bell peppers, diced
¼ cup fresh basil leaves
4 large eggs
1 cup Hickory Hill Milk
1 medium tomato, thinly sliced
2 tbsp. parsley, chopped
Heat oven to 350.
Coat skillet with olive oil and add diced veggies. Sautee for 6-8 minutes.
Add fresh basil leaves, cook an additional 2 minutes.
Scoop sautéed veggies into pie crust. Spread evenly.
Top veggies with shredded cheese.
Whisk together eggs and milk. Pour over cheese and veggies.
Top with sliced tomato and parsley.
Cook in oven 35-40 minutes
Friday, August 12, 2011
Spiked Lemonade
I like a Mike's Hard Lemonade now and then. This spiked lemonade might be good too. Of course, it won't be like Mike's Hard Lemonade because they will be no carbonation but I may try this.
Click on title to view
Saturday, July 2, 2011
Tuesday, June 21, 2011
Apple-Pecan Salad
1/4 Cup fat-free sugar-free vanilla yogurt
1/4 Cup tablespoons reduced-fat whipped topping
1/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided
2 medium red apples
1 large Granny Smith apple
1/4 cup dried cherries
2 tablespoons chopped pecans
Chop all apples to 1 inch chunks.In a large bowl, combine the yogurt, whipped
topping and 1/4 teaspoon cinnamon. Add apples and dried cherries; toss to coat. Refrigerate until serving. Sprinkle with pecans and remaining cinnamon before serving.
1/4 Cup tablespoons reduced-fat whipped topping
1/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided
2 medium red apples
1 large Granny Smith apple
1/4 cup dried cherries
2 tablespoons chopped pecans
Chop all apples to 1 inch chunks.In a large bowl, combine the yogurt, whipped
topping and 1/4 teaspoon cinnamon. Add apples and dried cherries; toss to coat. Refrigerate until serving. Sprinkle with pecans and remaining cinnamon before serving.
Wednesday, May 25, 2011
Tuesday, May 24, 2011
Patriotic cookies
For those of you wondering who the character in green and white is, that is Michigan State University's mascot, Sparty. Go Green!
Saturday, May 21, 2011
Veggie Burgers
1 can of cannellini beans
1 1/2 cups of plain bread crumbs
1/4 cup of carrots shredded
1/4 cup of finely chopped onion
1 large egg
2 TBS of fresh parsley
3 TBS of olive oil
Put beans in food processor to mash them together. Scrape beans into a large mixing bowl. Stir in half the bread crumbs, all the carrot, onion, egg, half the parsley, one tablespoon of olive oil and 1/4 teaspoon each of salt and pepper. Combine remaining bread crumbs with parsley in a medium sized bowl. Heat the rest of the olive oil in a large pan. Put the patties in a pan and cook for 4 min per side.
1 1/2 cups of plain bread crumbs
1/4 cup of carrots shredded
1/4 cup of finely chopped onion
1 large egg
2 TBS of fresh parsley
3 TBS of olive oil
Put beans in food processor to mash them together. Scrape beans into a large mixing bowl. Stir in half the bread crumbs, all the carrot, onion, egg, half the parsley, one tablespoon of olive oil and 1/4 teaspoon each of salt and pepper. Combine remaining bread crumbs with parsley in a medium sized bowl. Heat the rest of the olive oil in a large pan. Put the patties in a pan and cook for 4 min per side.
Monday, May 16, 2011
Wednesday, May 11, 2011
Monday, May 9, 2011
Quick and easy potato salad
Quick and Easy Potato Salad
32 ounce package frozen cubed Southern style hash browns
4 eggs, hard-boiled and chopped
3 strips bacon, cooked crispy and crumpled
1/4 cup of pimento or red sweet pepper diced
1⁄2 cup Miracle Whip
1 tablespoon yellow mustard
3 TBS sweet or dill relish
Bring a pot of water to boiling and place hash browns in the water. Let them boil over medium heat for 3 minutes. Drain boiled hash browns in a colander. Stir in pimento or sweet red pepper diced. To that add Miracle Whip, mustard and relish. Then add in bacon, boiled eggs and salt and pepper to taste. Sprinkle top of finished dish with paprika. Refrigerate overnight or several hours.
32 ounce package frozen cubed Southern style hash browns
4 eggs, hard-boiled and chopped
3 strips bacon, cooked crispy and crumpled
1/4 cup of pimento or red sweet pepper diced
1⁄2 cup Miracle Whip
1 tablespoon yellow mustard
3 TBS sweet or dill relish
Bring a pot of water to boiling and place hash browns in the water. Let them boil over medium heat for 3 minutes. Drain boiled hash browns in a colander. Stir in pimento or sweet red pepper diced. To that add Miracle Whip, mustard and relish. Then add in bacon, boiled eggs and salt and pepper to taste. Sprinkle top of finished dish with paprika. Refrigerate overnight or several hours.
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