Posted in Baked goods, Baking, breakfast, Brunch, Casserole, Casseroles

Green Chili Bake

We had an office brunch this past week. Everyone was asked to contribute a dish. My secretary baked this simple, yet delicious casserole made with eggs, cheese and chilis. Everyone raved over the wonderful flavors so I immediately requested the recipe.

This weekend, all of our kids have come home for the holiday. Trains, planes, and automobiles have brought them in from other states. I am one proud Mama! I so enjoy having everyone back under one roof. My husband had been traveling in Germany for work all week; he too, flew home for the reunion.

This morning, I woke early to assemble a buffet of breakfast fare… sausage, bacon, pancakes, homemade maple syrup and a selection of fruit rounded out the menu. I also threw together the Chili Egg Bake to add to the mix. Once again, everyone loved the dish. Creamy, smooth and spicy… a great combination.

Happy holiday week to all. This girl is truly thankful for a simply wonderful life!

Green Chili Bake

3 eggs beaten

1 small can green chili’s (I use mild)

1 8 oz pepper jack cheese

1 8 oz sharp cheddar cheese

Shred cheeses. Mix with three beaten eggs and green chilis. Pour into a greased 9×9″ baking pan. Bake 30 minute at 350 degrees or until set. Cool slightly and cut into squares.

Here’s the original recipe…

Posted in Baked goods, Baking, breakfast, Brunch, Casserole, Casseroles, eggs

Simple Crustless Mexican Quiche

I really try to keep my carb intake to a minimum. Here’s a great recipe that fits the bill when I want something flavorful, fluffy and delicious to start my day. After this casserole has slightly cooled, I slice the dish into 3” squares so that I can quickly pop a portion into my lunch bag or to have as a mid-morning snack. My family can slip a square or two between two slices of wheat toast for a tasty little sandwich.

Simple Crustless Mexican Quiche

10 eggs, beaten

2 tablespoons flour

1 tablespoon baking powder

1/2 cup butter, melted

1 (7 ounce) can green chilies

2 cups cottage cheese

1 lb. Pepper Jack cheese, grated

Using a whisk, beat the first four ingredients until smooth. Stir in melted butter. Mix in remaining ingredients. Pour into a lightly greased, 9 x 13″ baking dish. Bake at 400 degrees for 15 minutes. Reduce to 350 degrees and bake 30 minutes.

Slightly adapted from Kitty and Lucian Maynard’s recipe list below. One of my favorite cookbooks, Best Recipes from American Country Inns and Bed & Breakfasts

Posted in Baked goods, Baking, Casseroles, Chicken, Dinner, Food, Main Dish

Creamy Chicken Lasagna



This is an adaptation of a recipe that I found in a Better Homes and Gardens magazine many years ago.  I had received the magazine as a “free trial” but I rarely had time to read it as my 3 children were young and my life was busy.  I did, however, make it a point to visit the recipe contest page to see what recipes had been selected as “winners” for each monthly issue.  

One month, a recipe for a white chicken lasagna was chosen.  It was a bit more complicated than the adaptation I have submitted below. The white sauce was elaborate…starting with a classic roux.  Managing a busy household, I had no time for that so I decided to use a purchased sauce.  This eliminated a few time consuming steps and made for a quick and tasty alternative.  It was a big hit in my household so I’ve been making it this way ever since.

Creamy Chicken Lasagna

1 (16 ounce) package lasagna noodles

1 (10 ounce) package frozen chopped broccoli

3 boneless chicken breasts, poached and diced

2 (16 ounce) jars Alfredo-style pasta sauce

4 cups shredded mozzarella cheese

1 (16 oz) container cottage cheese

1 egg

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

3/4 teaspoon pepper

Preheat oven to 350 degrees.  Grease a 9X13″ baking dish.  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook broccoli according to package directions; drain well.  In a medium bowl, combine cooked chicken, broccoli and one jar of Alfredo sauce, garlic powder, and pepper; stir together. In a separate bowl, beat egg into cottage cheese.  Add Italian seasonings; stir well.  Pour 1/3 of the jar of remaining Alfredo sauce in bottom of the pan, spread evenly.  Place one layer of lasagna noodles, edges overlapping, into the baking dish.  Pour 1/3 chicken, broccoli, and Alfredo sauce mixture over the noodle layer and spread evenly. Spread 1/3 cottage cheese mixture over chicken, broccoli, and Alfredo sauce mixture.  Sprinkle 1/3 of the shredded mozzarella over chicken mixture.  Continue to layer two more times, ending with a sprinkling of mozzarella cheese. Tightly cover with foil.   Bake 30-35 minutes.   Remove foil and continue to cook for 5-10 minutes until top is brown and bubbly.



Posted in Baked goods, Baking, Casseroles, Dinner, Food, Main Dish

Pizza Spaghetti

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During the holidays, we’re often looking for simple recipes that will feed a crowd…this is one of those recipes. It’s nothing fancy but it’s a basic recipe with lots of big flavor. Adding favorite toppings like, onions, green peppers or olives can personalize this dish to match your family’s tastes. Crushed red pepper adds a little spice and adding a varied selection of cheeses can add depth to the flavor. Give this one a try and make it your own.

Pizza Spaghetti

1 (8 ounce) package spaghetti, broken into smaller pieces
1 egg
1/4 cup milk
2 cups shredded mozzarella cheese
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1 (16 ounce) jar chunky garden style spaghetti sauce
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper
4 ounces turkey pepperoni sausage, sliced

Preheat oven to 350 degrees. Spray with cooking spray, a 13X9″ baking pan.
Bring a large pot of salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and cool. In a separate bowl, beat the egg, add milk, 1/2 cup of the mozzarella cheese, salt and garlic salt. Stir in cooked spaghetti, mix well.
Spread mixture evenly into baking dish. Bake for 15 minutes. Remove from oven and spread sauce over spaghetti. Sprinkle with oregano, basil and the remaining 1 1/2 cups mozzarella cheese. Top with pepperoni, return to oven and bake for 30 minutes. Let cool for 5 minutes before slicing.
Note: For an extra hearty twist, add 1 lb. browned ground beef or Italian sausage to the spaghetti sauce before spreading over pasta.

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