Posted in Baked goods, Baking, breakfast, Brunch, eggs, Uncategorized

Easy Ham and Cheese Quiche

I love using up ingredients from the fridge when pulling together a last minute breakfast. This quiche is one of my favorite go-to breakfast items because it’s so simple and delicious.
Actually, it a great lunch or dinner entree, as well. Just add a light salad and enjoy!

Easy Ham and Cheese Quiche

1 refrigerated pie crust
7 large eggs
3/4 cup milk
3/4 teaspoon hot sauce
1/4 teaspoon black pepper
1 cup cooked ham chopped
1 1/2 cups shredded cheese
3 tablespoons green onions, chopped (optional)

Preheat oven to 375 degrees. Unroll pie crust and press into a greased 9″ pie plate, crimping the top edges, if needed.
In a large bowl, whisk together eggs, milk, hot sauce and pepper. Sprinkle ham, cheese, and (optional) green onions into the pie crust and pour the egg mixture over top. Bake for 40-43 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.

Posted in Baked goods, Baking, Bread, breakfast, Cake, Uncategorized

Oven Baked Maple Pancakes

On Saturdays, I usually make a big homemade breakfast for all those that may have returned home for the weekend. While it’s usually just my hubby and I, when the kids travel home for a few days, I enjoy the time we have catching up around the breakfast table.
When making pancakes, I usually use my old standby recipe, Oatmeal Pancakes, and stand at the stovetop griddle pouring individual mounds until I’ve cooked all of the batter into round-shaped cakes. Alternatively, this recipe is a lifesaver as I can mix up a batch of batter, pour it into a baking dish, and throw it into the oven while working on all of the other items that will need to be prepped and cooked.
During the late winter/early spring, we tap our trees to make our own delicious maple syrup. Our family loves its rich flavor and I use a healthy dose for this convenient recipe.

Oven Baked Maple Pancakes

1/2 cup packed brown sugar
1/3 cup butter
½ cup maple syrup
1 ½ cups pancake baking mix
¼ cup packed brown sugar
1 cup milk
1 teaspoon vanilla extract
2 eggs

Preheat oven to 350 degrees. In a small microwave-safe bowl, melt butter. Stir in 1/2 cup brown sugar and the maple syrup until completely combined. Pour into greased 13X9” baking pan.

Mix remaining ingredients in a medium bowl, until well blended. Carefully pour over syrup mixture.

Bake uncovered 25-30 minutes or until top springs back when touched in center. Cut into 3-inch squares; turn each square upside down onto plate. Serve immediately.

Posted in Baked goods, Baking, Cake, cookies, Desserts, Uncategorized

Quick Double Chip Bars

I quickly rushed home from work on Friday to pull together a family meal. After rustling up a salad and main dish, I searched the pantry for a few staples that would make a base for a quick dessert. I have a semi-homemade bar recipe that’s quite easy to pull together and these Quick Double Chip Bars would work for a simple ending. For a more festive occasion, a big scoop of French vanilla ice cream, a bit of chocolate syrup, and a dollop of whipped cream can make for a more decadent dessert. We opted to munch on these in their original state while watching TV after dinner. Make sure to have on hand – glasses of cold milk, hot tea, or coffee to wash down these delicious treats.

Quick Double Chip Bars

1 pouch chocolate chip cookie mix

Butter and egg(s) called for on cookie mix pouch

1 teaspoon vanilla extract

½ cup butterscotch chips

1 cup chopped walnuts

Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

In large bowl, mix cookie mix, butter, eggs, and vanilla with spoon until soft dough forms. Stir in butterscotch chips and walnuts. Using damp fingers, evenly press dough in pan.

Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting. Store in airtight container at room temperature.

Posted in Baking, Bread, breakfast, Brunch, Food, Uncategorized

Banana Nutter Butter Pancakes

We recently spent a week in Walt Disney World for their Annual Marathon Weekend and festivities. Record high temperatures made for a tough course. My daughter looked so relieved when she finally crossed the finish line. We are quite lucky as our Disney Vacation Club membership has allowed us to visit “the mouse” quite often over the last twenty-something years. We usually only travel down when attendance is low and crowds are at a minimum. In my mind, this is the only way to really enjoy all that WDW has to offer.

One of our new favorite dining spots is the Kona Café, located in the Polynesian Hotel and Resort. The restaurant is known for its Tonga Toast and Macadamia Nut Pancakes entrees.

This morning, I wanted to duplicate the pancake recipe but didn’t have the correct ingredients. I opted for a basic banana nut recipe as I have a freezer full of overly ripe bananas that I wanted to use. You’ll love this delicious and easy recipe. We top the pancakes with a dollop of butter and our very own maple syrup.

Banana Nutter Butter Pancakes

2 cups flour

1 cup finely chopped walnuts

¼ cup brown sugar

2 tablespoons baking powder

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

4 cups milk

4 overripe bananas, mashed

3 tablespoons butter, melted

2 teaspoon vanilla extract

2 eggs, slightly beaten

Mix flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center. Next, whisk in eggs, milk, bananas, melted butter, and vanilla extract; stir until just combined.

Heat a lightly buttered skillet over medium-high heat. Drop batter into the skillet. Cook until bubbles form and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more.

Posted in Beef, Instant Pot, Main Dish, One Pot Meal, Uncategorized

Chili Con Carne

I recently bought the Ninja Foodi XL and tried out one of its multi-cooker recipes for a spicy chili con carne. If you like chili, the depth of flavors in this recipe… simply amazing. If you’ve never used a multi-cooker before, follow the pictures below for a brief tutorial.

Chop your fresh ingredients…

This recipe uses corn tortilla shells to thicken and flavor the chili. Pulse in a food processor or blender.

Using the multi-cooker, sauté ingredients on high.

Add a few more ingredients to the pot and pressure cook as directed in the recipe below.

This recipe book accompanies the Ninja Foodi XL. One of my favorite chili recipes with a incredible depth of flavor.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake, Uncategorized

Banana Bread Pudding with Chocolate Chips

Our local market usually has a reduced-priced cart of day old bakery goods situated in the back of the store. I always make a point to stop to see what’s available to perhaps make a batch of fresh bread crumbs, garlic bread, or a bread casserole. Most times, I use the bread for a morning breakfast casserole that includes eggs, milk, sausage, vegetables and cheese. But today, I wanted to make something sweet to accompany a bit of vanilla bean ice cream that I had on hand. I also had a few bananas that were beyond their peak of ripeness.

This recipe is a keeper! Served warm with a few small scoops of ice cream, this has become a family favorite!

Banana Bread Pudding with Chocolate Chips

4 eggs

2 cups milk

1 cup sugar

1 tablespoon vanilla extract

4 cups French bread, cubed

2 bananas, sliced (overly ripe, if possible)

1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Grease a 7×11″ baking pan. In a large bowl, combine and mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let sit for 5-7 minutes for bread to soak up the liquid mixture. Pour into prepared pan. Bake for 30-45 minutes or until pudding is golden brown and center is set.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake, Uncategorized

Our Favorite Pound Cake

I’ve had this recipe in my file for many years. This is absolutely a “no fail”, simplistic batter that turns out the perfect pound cake every time. While I usually add almond extract to the recipe, using lemon, anise, or rum extract will all work out great, as well. Actually, any extract will do…. Simply delicious!

Our Favorite Pound Cake

1/2 cup butter

1 cup white sugar

3 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

2/3 cup water

1 (8 ounce) container sour cream

1 (18.25 ounce) package yellow cake mix

1 cup all-purpose flour

Preheat oven to 350 degrees. Grease and flour a Bundt pan, set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, stir in the vanilla and almond extract. Beat in water and sour cream. Carefully, add and beat in the cake mix and flour. Pour batter into prepared pan.

Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Posted in appetizers/snacks, Baked goods, Baking, Pizza, Uncategorized

Spicy Garlic Chicken Pizza

I found this recipe many years ago as I sat in the dentist’s office waiting for my children to finish up with their annual checkup. When I read the ingredient list and noticed how simple the recipe appeared, I walked to the reception desk to see if I might be able to take the magazine home with me. This was an old edition and I thought they might let me have it. The receptionist was quick to agree as she said they just threw out a number of old magazines and this one must have been overlooked. Here is the original recipe as pictured in the magazine several years ago:

You can see that it’s been well used over the years… Sending along a thank you to Better Homes and Gardens and the contest winner, Kelly for a delicious weeknight recipe.

(I often add a teaspoon of fresh minced ginger to the recipe to add an Asian flair.)

Spicy Garlic Chicken Pizza

12 ounces skinless, boneless chicken breast halves

½ cup sliced green onion

2 cloves garlic, minced

2 tablespoons rice vinegar or white wine vinegar

2 tablespoons reduced-sodium soy sauce

1 tablespoon olive oil or cooking oil

½ teaspoon crushed red pepper or 1/4 teaspoon ground red pepper

¼ teaspoon black pepper

1 tablespoon olive oil or cooking oil

1 tablespoon cornstarch

1 16 ounce (12-inch) Italian bread shell (Boboli)

½ cup shredded Monterey Jack cheese

2 tablespoons pine nuts or sliced almonds

½ cup shredded mozzarella cheese

Cut chicken into 1/2-inch pieces. In a large bowl combine half of the green onion, the minced garlic, rice or white wine vinegar, soy sauce, the 1 tablespoon oil, the crushed or ground red pepper, and the black pepper. Add the chicken pieces; stir to coat. Cover and let stand 30 minutes at room temperature or for 1 hour in refrigerator. Drain, reserving marinade.

Heat remaining oil in a large skillet; add chicken pieces. Cook and stir about 3 minutes or until no longer pink. Stir cornstarch into reserved marinade. Add to skillet. Cook and stir until thickened and bubbly. Spoon evenly atop bread shell. Sprinkle with Monterey Jack and mozzarella cheeses. Bake, uncovered, in a 400 degree F. oven for 12 minutes. Top with remaining green onion and nuts. Return to oven for 2 minutes more. Makes 6 main-dish servings.

Posted in appetizers/snacks, Baked goods, Uncategorized

No-Bake Snacking Crackers

While enjoying the 4th of July holiday with family, we took advantage of all of the festivities happening around town. Local vendors celebrated by keeping shops opened late on Friday evening while providing live music, street food and a festive atmosphere. I love supporting local vendors so we headed over to the town square to visit all of the unique boutiques, bakeries, and kitchen shops. One of the shop owners had a few taste testing stations and a selection of dry mixes that could be combined to make various snacks and dips. I purchased one of the packets but I felt I probably could make a similar mix on my own. So when I returned home, I scoured some of my cookbooks and settled on a recipe that I changed up to work with ingredients that I had on hand. Boy oh boy, these crackers didn’t last long! Everybody loved the mild spiced flavor. I’ll certainly be making these again!

No-Bake Ranch Snacking Crackers

1 – 1 ounce package ranch dressing mix

2⁄3 cup canola oil

1 tablespoon dried dill seed

1 teaspoon garlic powder

2 (10 ounce) package oyster crackers OR 1 box Ritz crackers OR 2 boxes Premium Minis crackers

In a small bowl, combine ranch dressing mix, oil, dill and garlic powder. Mix well.

In a large air-tight container (Tupperware), pack crackers. Then, pour oil mixture over crackers and toss well until coated. Cover.

Flip mixture every 10-15 minutes for 2 hours. Store in the air-tight container.

Posted in Salad, Uncategorized

Brown Derby Cobb Salad

We’ve been Disney Vacation Club members for over twenty-five years. One of the “must-do” activities that is always on our vacation checklist is a trip the Hollywood Brown Derby located in the Hollywood Studios theme park. There is really no need for us to review the menu after being seated in the beautiful wood-paneled dining room. We ALWAYS order the Hollywood Brown Derby Cobb Salad. The salad includes a wonderful, finely chopped mix of greens, eggs, tomato, bacon, avocado, and turkey. Their signature salad dressing brings together this light and flavorful salad. We always visit the restaurant for the lunch hour, as the salad is delivered to the table in a large bowl and served as an individual entree. Delicious!

When entering the main dining area, looking to your left, a small shelf holds menus, coloring pages and crayons for the little ones. Sitting squarely on top of the shelf, you’ll usually find a small stack of derby-shaped recipe cards for those visiting the restaurant. The Cobb Salad and Grapefruit Cake recipes are usually available to take home with you. Both recipes are absolutely amazing. While I have made both recipes many times, nothing compares to the original prepared by the extraordinary staff at the Hollywood Brown Derby.

Here’s an adaptation from the original recipe…

Brown Derby Cobb Salad

1/2 head each of iceberg and Romaine lettuce, chopped

1 small bunch curly endive, torn into small pieces

1 small bunch watercress, large stems removed, chopped

2 Tbsp snipped chives

1 cup fresh tomato, diced

1 cup roasted chicken breast, diced

6 strips uncured bacon, cooked, diced

1 avocado, peeled and diced

3 hard-boiled eggs, peeled and chopped fine

1/2 cup Roquefort (or substitute your favorite blue cheese) crumbled

Brown Derby French Dressing

1/4 cup water

1/4 cup red wine vinegar

1/4 tsp sugar

1 1/2 tsp lemon juice

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp Worcestershire sauce

3/4 tsp dry mustard

1 small clove garlic, peeled and minced

1/4 cup extra virgin olive oil

3/4 cup grapeseed oil

In a large cruet or shaker bottle, combine all ingredients. Shake vigorously until dressing begins to emusify. Chill.

Combine chopped lettuces in a large shallow bowl. Top salad greens with rows of the remaining ingredients. At table, toss salad with dressing and serve.