Crustless Broccoli Quiche

1 TBSP oil
1/2 onion, chopped
2 cloves garlic, minced
10-15 white mushrooms, sliced
1 c broccoli pieces
4 eggs
1 c mozzarella cheese
1 c swiss cheese
1/4 tsp salt
1/8 tsp black pepper
dash Tabasco

Preheat oven to 350 F and lightly grease a 9" pie pan.
Heat oil in frying pan over medium heat. Stir-fry onion, garlic, mushrooms for 2-3 minutes. Add broccoli and cook until softened.
Beat eggs in large bowl. Add cheeses, salt, pepper, tabasco. Stir in onion, garlic, mushroom and broccoli mixture.
Pour into greased 9" pie pan.
Bake 30 minutes at 350 F. Cool 10 minutes before serving.

Chocolate Chip Muffins

2 c. flour
1/2 c. sugar
1 TBSP baking powder
1/2 tsp salt
1 egg
1 c. milk
1/3 c vegetable oil
3/4 c mini semi-sweet chocolate chips
1 tsp vanilla
Optional: 1/2 tsp almond extract
Optional: 2 TBSP sugar and/or brown sugar to dust over batter

Preheat oven to 400 F.
Mix flour, sugar, baking powder and salt.
Add in egg, milk, oil, chocolate chips, vanilla, almond extract. Blend until just moistened.
Pour into 12 muffin cups.
If desired, sprinkle top of batter with sugar and/or brown sugar.
Bake for 18-20 min at 400 F.

TIP: For moister muffins use 3/4 c milk and 1/4 c sour cream instead of 1 c of milk.

Homemade Jello

2 (1/4oz) envelopes unflavored gelatin
1/2 cup fruit juice
3 cups hot fruit juice
Optional: sugar, as desired

In a large bowl combine gelatin and cold juice. Allow to sit 10 minutes to allow gelatin to soften.
Add hot juice (and sugar, if desired). Stir until the sugar is completely dissolved and mixture is clear.
Chill until set (1-2 hours). If desired, pour into individual serving dishes before chilling.

Coffee Jello

2 (1/4oz) envelopes unflavored gelatin
1/2 cup cold coffee(or Kahlua)
3 cups hot coffee
1/3-1/2 cup sugar
1 pinch salt

In a large bowl combine gelatin and cold coffee (or Kahlua). Allow to sit 10 minutes to allow
gelatin to soften.
Add hot coffee, sugar and salt; stir until the sugar is completely dissolved and mixture is clear.
Chill until set (1-2 hours). If desired, pour into individual serving dishes before chilling.
Serve with sweetened whipped cream.

Peanut Butter Banana Smoothie

1 banana

1/4 c peanut butter

3 ice cubes

drizzle of honey

1/4 to 1/2 c milk

Place banana, peanut butter, ice cubes, honey in a blender with about 1/4 cup of milk.
Blend until smooth.
Add more milk until desired thickness is achieved.

TIP: Add 1 tbsp of quick-cooking oats to make a more hardy, filling breakfast.

TIP: Add 1 tbsp chocolate syrup to make a chocolate peanut butter banana smoothie.

Dark Chocolate Brownies

1 c. unsalted butter, softened
11 tbsp dark cocoa powder (unsweetened)
3 tbsp oil
2 c. sugar
3 eggs
1 tsp vanilla extract
1 c. flour
1/4 tsp salt
1c. milk chocolate chips

Preheat oven to 350.
Cream butter, cocoa, oil and sugar with an electric mixer. Add eggs and beat until fluffy. Stir in flavoring.
Stir flour and salt into batter and mix just until flour is moistened (don't overbeat).
Pour into greased 9 x 13in pan.
Bake at 350 until top looks cracked and a toothpick inserted in the center comes out clean (about 45 min to 1 hr)

TIP: I use Hershey's Special Dark cocoa powder, but the brownies can also be made with regular cocoa powder. If regular cocoa powder is used, increase the amount to 12 tbsp.
TIP: If you used salted butter, leave out the 1/4 tsp of salt.
TIP: These brownies are very moist; for a more fudgy consistency, omit the oil.

Potato Salad

4 med potatoes
1/2 lb bacon
2 large pickles, finely chopped
1/4 onion, finely chopped
1/2 c. mayonnaise
1/2 c. pickle juice (pour from pickle jar)

Cook potatoes (I microwave them using the potato button on my microwave), then peel them and cut them into bite-sized pieces. (You can also peel and cut the potatoes first and then boil them for about 15 min.) While the potatoes are cooking, fry bacon in a frying pan until crispy.
Pour pickle juice over potatoes while they are still warm and stir. Add pickles, onion and mayonnaise and mix well. Crumble bacon into potato salad and mix again. Refrigerate until serving.

TIP: I like to wait until I am ready to serve the potato salad before adding the bacon, so the bacon will still be crispy.
TIP: You may need to add more pickle juice or mayo after the salad has cooled to obtain the right consistency.
TIP: The bacon will cook more quickly if you cut it into small pieces before frying it.

Tuna Salad

1 (6oz) can of chunk white tuna or albacore
1-2 tbsp mayonnaise
1-2 tsp vinegar (or pickle juice)
1 tbsp pickle, finely chopped (or dill relish)
1 tbsp onion, finely chopped
dash black pepper
(optional: 1 tbsp celery, finely chopped)

Mix all ingredients.

TIP: Serve between two slices of bread to make a tuna salad sandwich. Or place on one slice of bread, sprinkle cheddar cheese on top and cook in toaster oven or oven to make a tuna melt. Or serve on a bed of lettuce with fresh sliced tomato.
TIP: I use tuna or albacore packed in water, if you use one that is packed in oil, you may want to use less mayonnaise.

Bacon-Wrapped Shrimp

1/2 pound (about 16) large raw shrimp or prawns
8 slices of bacon

Peel and de-vein shrimp. Cut bacon in half to create 16 slices that are each about 4" long.
Wrap bacon around shrimp (secure with a tooth pick, if desired).
Grill shrimp for about 3 min on each side, or broil in oven about 3-5min on each side.

TIP: Grill or broil asparagus and/or mushrooms seasoned with a little salt and pepper along with the shrimp.

Corned Beef & Cabbage

3 lb. corned beef brisket, with spice packet
1/4 c. brown sugar
4 cloves garlic, sliced
1 (12 oz) can/bottle Guinness

2 med potatoes, peel and diced
12 baby carrots
1/4 head of cabbage

Preheat oven to 300.
Place corned beef brisket with it's juices into a large baking dish. Sprinkle spice packet on top of brisket.
Sprinkle brown sugar over brisket, and lay garlic slices on top of brisket. Gently pour Guinness over and around corned beef.
Cover with lid or aluminum foil and bake for 4 hours at 300. Turn the brisket over every hour or so.
One hour before the brisket is done, add the potatoes, carrots and cabbage to the baking dish around the corned beef.
Remove pan from oven, and remove corned beef from the pan. Place corned beef on a plate and cover with aluminum foil for about 5-10 min - this will make the brisket easier to slice. Slice brisket against the grain and serve with the vegetables.

Shrimp & Broccoli (or Asparagus) Stir-Fry

1 head broccoli or 1 bunch of asparagus
1 dozen shrimp
1 tbsp vegetable oil
1 tsp sesame oil
1 tsp fresh ginger, grated
1 tbsp soy sauce
1 clove garlic, minced
1 tsp sugar
1 tbsp sake (or wine)

Cut broccoli (or asparagus) into bite-sized pieces and boil for 3 min. Drain, but reserve 1 tbsp of liquid.
Heat vegetable and seasame oil in pan over med heat. Add shrimp and saute 3-5 min.
Add broccoli (or asparagus), reserved liquid, ginger, soy sauce, garlic, sugar and sake. Cook about 5 min more.

Japanese Style Taco Rice

1 c cooked white rice (leftovers are good)
1/4 c. taco meat
2 tbsp salsa
1/4 c. shredded cheese
Optional: chopped lettuce, chopped tomatoes, sour cream.

Layer rice, taco meat, salsa and cheese in a bowl or tupperware container. Heat in microwave.
Top with lettuce, chopped tomatoes and sour cream, if desired.

Taco Meat Seasoning

2 tsp corn starch
2 tsp chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp beef bouillon granules
1/8 tsp salt
1/8 tsp crushed red pepper flakes
1/8 tsp sugar
1/8 tsp black pepper
1/8 tsp oregano

1/2 pound ground beef
1/2 onion, diced
1/2 c. water

Mix all spices together.
Cook ground beef and onion in a frying pan over medium heat until beef is browned. Drain excess fat.
Sprinkle spice mixture over meat. Add water slowly. Stir and cook until thickened (about 5-10 min).

Puff Pastry

1 c. + 2 tbsp flour
3/4 c. butter, chilled & diced
1/4c. + 2 tbsp sour cream

Cut butter into flour, until the butter-flour mixture makes pea-sized clumps.
Gently stir in sour cream to make a ball.
Wrap ball in plastic wrap and refrigerate for a few hours (or put in freezer for 30 min).
Roll dough on floured surface to 1/4-1/8" thick.

This recipe makes 1 pie crust, or 12 small circles (about 5" diameter each) to fill 12 regular-sized muffin cups.
For pre-baked pastry or crust, bake at 400 for 10-15 min, until crust is lightly browned and puffed.

Hong Kong Style Egg Tarts

Puff pastry:
1 c. + 2 tbsp flour
3/4 c. butter, chilled & diced
1/4c. + 2 tbsp sour cream

Cut butter into flour, until the butter-flour mixture makes pea-sized clumps.
Stir in sour cream to make a ball.
Wrap ball in plastic wrap and refrigerate for a few hours (or put in freezer for 30 min).
Roll dough on floured surface to 1/8" thick.
Cut into 12 small circles (about 5" diameter each) to fill 12 regular-sized muffin cups.

Egg filling:
1/3 c. sugar
3/4 c. water
5 eggs, beaten
1 tsp vanilla extract
1/2 c. canned evaporated milk

Preheat oven to 400.
Boil water and sugar until sugar dissolves. Cool completely.
While the water/sugar mixture cools, place 12 circles of puff pastry dough into 12 muffin cups.
Once water/sugar mixture is cool, add eggs, vanilla and evaporated milk and stir well.
Pour egg mixture into pastry shells.
Bake about 30 min at 400 (or until crust is brown).
Cool about 10 min in muffin pan. Remove tarts from pan and cool completely on a wire rack. Serve chilled or at room temp. Refrigerate any leftovers.

TIP: If you don't have evaporated milk, try whole milk, or 1/3 c. powdered milk mixed with enough water to make 1/2 c.
TIP: Pre-made puff pasty or pie crust can be used instead of making the puff pastry.

Waffles

2 eggs
2 c. flour
1 3/4 c. milk
1/2 c. vegetable oil
2 tbsp sugar (white, or brown, or 1 tbsp of each)
2 1/2 tsp baking powder
1 tsp vanilla extract
dash salt

Mix all ingredients together in order listed. It's ok if there are a few lumps.
Pour batter into hot waffle iron and cook until done.

TIP: I use a Cusinart waffle ironand this recipe makes 3 very large waffles (each waffle takes 1 1/4 c of batter). The Cuisinart waffle iron automatically tells you when the waffle iron is hot and when the waffles are done, plus it is nonstick.

Macaroni & Cheese

2 c. macaroni or pasta
3 tbsp butter
2 tbsp flour
1 1/2 c. milk
2/3 pkg. cream cheese
1/4 tsp salt
1/4 tsp black pepper
1 1/4 tsp dijon mustard
1 1/3 c. shredded cheddar cheese
optional: dash Worcestershire, dash garlic powder, dash hot sauce

Preheat oven to 400.
Cook macaroni as directed on package. Drain.
Heat butter in saucepan over med heat. Add flour to make a paste and cook for about 2 min.
Slowly stir in milk. Add cream cheese, salt, pepper, mustard, and other seasonings. Cook until thick.
Stir in macaroni and cheddar.
Pour into 2qt baking dish.
Bake at 400 for 15 to 20 min.

Crusty Pound Cake

3/4 c. salted butter, softened
1 1/2 c. sugar
3 eggs
1/2 tbsp vanilla extract
1/2 tsp almond extract
1 1/2 c. flour
dash salt

Preheat oven to 325.
Cream butter and sugar with an electric mixer. Add eggs and beat until fluffy. Stir in flavoring.
Stir flour and salt into batter and mix just until flour is moistened (don't overbeat).
Pour into greased bread pan.
Bake at 325 for 1 hr and 30 min (or until a toothpick inserted in the center comes out clean).
Cool in pan for 15 min. Loosen edges of cake and turn cake onto a wire rack. Place the cake right-side-up and cool completely.

TIP: To make a larger cake, double the recipe and bake in a bundt pan.

Chicken & Pesto Pasta

2 chicken breast halves
2 tbsp Italian dressing
8-10 mushrooms, sliced
1/4 c. chicken broth
1/8 c. sun-dried tomatoes
1 clove garlic, minced
dash of crushed red pepper
1/4-1/2 c. pesto
2-3 tbsp feta
8 oz. spaghetti or pasta, cooked

Cut chicken breast halves into bite-sized pieces. Pour Italian dressing over chicken and let it marinate while you slice mushrooms and sun-dried tomatoes, and mince garlic.
Heat frying pan over medium heat. Add chicken and dressing to the pan along with garlic, mushrooms, crushed red pepper and sun-dried tomatoes (with some of the oil from the sun-dried tomatoes). Cook until chicken is brown (about 10 min).
Add chicken broth to pan and heat until boiling. Turn heat to low. Stir in pesto.
Stir spaghetti into pesto sauce. Serve with feta sprinkled on top.

TIP: White wine, or a combo of wine and broth can be substituted for the chicken broth.
TIP: For more flavor, try sun-dried tomato and basil flavored feta.

Granola snack bars

2 1/2 c. rice krispies
2 c. quick-cooking oats
1/2 c. dried cranberries
1/2 c. sunflower seeds
1/2 c. brown sugar
1/2 c. light corn syrup
1/2 c. peanut butter
1 tsp vanilla extract


Lightly grease a 9x13" pan.
Mix rice krispies, oats, cranberries and sunflower seeds in a large bowl.
Mix sugar and corn syrup in a saucepan over medium heat. Heat until boiling.
Remove from heat and stir in peanut butter and vanilla. Pour mixture over cereal mixture and mix well.
Press into 9x13" pan. Cool.

TIP: Add more corn syrup and/or peanut butter to make sweeter, chewier bars. Or substitute honey for some or all of the corn syrup to make these healthier.
TIP: Leave out cranberries and sunflower seeds and stir in 1/2 c. chocolate chips instead to make a chocolately granola snack bar.