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| We cut the butter down to 3 T and used about 1/4 c brown sugar instead. |
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| We followed this recipe, except that we mixed the mini chocolate chips in with the cream cheese instead of sprinkling them on top. |
We followed this recipe, but substituted half and half for cream and used whole milk.
Spinach Bacon Quiche - from Chris & Becky Hagler
9 eggs
1 pint half and half
1/2 c diced onions
1 pound bacon, cooked and chopped
2 c your choice of shredded cheese
3 large handfuls fresh spinach, chopped
Prep crust in pie plates and follow directions for baking them.
In a large mixing bowl, combine eggs, half and half, onions, bacon, cheese, and spinach.
Heat oven to 425.
Split the batter between the two baked crusts.
Cover the crust edges with foil or crust covers. Bake 45-50 minutes.
Buffalo Chicken Dip - from Becky Hagler
2 - 10 ounce cans of diced chicken, drained
2 - 8 ounce cream cheese blocks, cut into cubes
1 c ranch dressing
3/4 c hot sauce
1 1/2 c cheddar cheese
In large saute pan on low, heat chicken and hot sauce.
Stir in cream cheese and ranch until smooth.
Add 3/4 c cheddar cheese, stir.
Move all contents to a slow cooker on low. Sprinkle remaining cheese on top.
2 - 10 ounce cans of diced chicken, drained
2 - 8 ounce cream cheese blocks, cut into cubes
1 c ranch dressing
3/4 c hot sauce
1 1/2 c cheddar cheese
In large saute pan on low, heat chicken and hot sauce.
Stir in cream cheese and ranch until smooth.
Add 3/4 c cheddar cheese, stir.
Move all contents to a slow cooker on low. Sprinkle remaining cheese on top.
Baked Crab Artichoke Spinach Dip
1 c mayo
1 c grated parmesan cheese
14 oz. can of artichoke hearts, diced
10 oz. frozen spinach, thawed and drained
12 oz. crab
1 1/2 shredded pepperjack or cheddar
Preheat to 350. Mix mayo and parmesan.
Add in artichoke and spinach.
Gently fold in crab.
Pour into 1 qt. dish. Sprinkle with cheese, and bake for 15-20 minutes (until bubbly).
We served with bagel chips.
1 c grated parmesan cheese
14 oz. can of artichoke hearts, diced
10 oz. frozen spinach, thawed and drained
12 oz. crab
1 1/2 shredded pepperjack or cheddar
Preheat to 350. Mix mayo and parmesan.
Add in artichoke and spinach.
Gently fold in crab.
Pour into 1 qt. dish. Sprinkle with cheese, and bake for 15-20 minutes (until bubbly).
We served with bagel chips.
Turkey & Quinoa Stuffed Peppers - started with this, and tweaked it
1 cup (dry) quinoa, cooked
1 pound ground turkey, browned
3 garlic cloves
1/2 onion, diced
6 colorful bell peppers, top and seeds removed
16 oz + 1 cup tomato sauce
1 T Worchestershire sauce
Prepare quinoa according to packaging.
Brown turkey with garlic cloves and onions.
Arrange peppers in baking dish (you may need to slice the bottoms a little to make them stand up straight).
In a mixing bowl, combine turkey, quinoa, 16 oz tomato sauce, Worchestershire sauce, and any other desired seasonings.
Spoon mixture into hollowed peppers.
Pour the remaining 1 c tomato sauce over the tops of the filled peppers.
Bake for about one hour.
1 cup (dry) quinoa, cooked
1 pound ground turkey, browned
3 garlic cloves
1/2 onion, diced
6 colorful bell peppers, top and seeds removed
16 oz + 1 cup tomato sauce
1 T Worchestershire sauce
Prepare quinoa according to packaging.
Brown turkey with garlic cloves and onions.
Arrange peppers in baking dish (you may need to slice the bottoms a little to make them stand up straight).
In a mixing bowl, combine turkey, quinoa, 16 oz tomato sauce, Worchestershire sauce, and any other desired seasonings.
Spoon mixture into hollowed peppers.
Pour the remaining 1 c tomato sauce over the tops of the filled peppers.
Bake for about one hour.
Pumpkin Muffins with Cream Cheese Icing
1 can pumpkin puree
1 box spice cake mix
2 eggs
Preheat to 350. Combine all ingredients in a bowl. Mix until moist throughout. Spoon into muffin tin until 3/4 full. Bake for 20-25 minutes. Cool on wire rack.
Icing:
1 - 8 oz block cream cheese
1 - 12 oz jar marshmallow fluff
Blend together until smooth. Frost cupcakes.
Crock Pot Baked Apples - my Granny's recipe/ Mom's specialty
6 qt slow cooker
4 pounds apples; peeled/cored/sliced
1 stick butter, melted
1 cup hot water
1 t cinnamon
1/8 t nutmeg
1/8 t ginger
1/8 t allspice
1/8 t cloves
Put all apples into slow cooker. (Ours overflowed, but as they heat up, they will condense and you'll be able to stir and fit them all in.)
Pour melted butter overtop.
Set on low/med heat for 2 hours.
Check on them after that time and see if you can squish them into the crock.
3 hours after start, take 1 cup hot water and mix all spices into the water. Pour spices/water over apples in cooker.
Check on the apples every 30 minutes-1 hour and stir them. Use a potato masher if desired.
We took our leftovers and ran them through a food processor to make applesauce. Delish!
6 qt slow cooker
4 pounds apples; peeled/cored/sliced
1 stick butter, melted
1 cup hot water
1 t cinnamon
1/8 t nutmeg
1/8 t ginger
1/8 t allspice
1/8 t cloves
Put all apples into slow cooker. (Ours overflowed, but as they heat up, they will condense and you'll be able to stir and fit them all in.)
Pour melted butter overtop.
Set on low/med heat for 2 hours.
Check on them after that time and see if you can squish them into the crock.
3 hours after start, take 1 cup hot water and mix all spices into the water. Pour spices/water over apples in cooker.
Check on the apples every 30 minutes-1 hour and stir them. Use a potato masher if desired.
We took our leftovers and ran them through a food processor to make applesauce. Delish!
Venison Stuffing Stuffed Shells - tweaked recipe found on Chef's Cupboard stuffing box
1 box cornbread stovetop stuffing
1 pound venison, browned
1/2 c mayo
1 can cream of mushroom soup
1/2 can broth (veg/chicken/beef)
24 jumbo pasta shells
Preheat to 350.
Boil shells according to package directions, drain, and separate so they don't stick to each other.
Prepare stuffing according to package directions. Add venison and mayo. Mix well.
Stuff mixture into shells and place in casserole dish.
Mix can of soup and broth; pour overtop of the stuffed shells.
Cover with foil and bake for 30-45 minutes.
1 pound venison, browned
1/2 c mayo
1 can cream of mushroom soup
1/2 can broth (veg/chicken/beef)
24 jumbo pasta shells
Preheat to 350.
Boil shells according to package directions, drain, and separate so they don't stick to each other.
Prepare stuffing according to package directions. Add venison and mayo. Mix well.
Stuff mixture into shells and place in casserole dish.
Mix can of soup and broth; pour overtop of the stuffed shells.
Cover with foil and bake for 30-45 minutes.
Oatmeal Cranberry White Chocolate Cookies - from me!
2/3 c packed brown sugar
2 eggs
1 t vanilla
1 1/2 c oatmeal
1 1/2 c flour
1 t baking soda
1/2 t salt
1/2 t cinnamon
1 1/2 - 2 c dried cranberries
1 c white chocolate chips
Preheat to 375.
Beat butter and sugar until mixed. Add eggs and vanilla and mix well.
In separate bowl, combine oats, flour, baking soda, salt and cinnamon.
Add dry mix to wet. Fold in cranberries and chips. Spoon onto cookie tray. (We made about 30 cookies... but my assistant and I may or may not have eaten some of the batter...)
Bake 10-12 minutes and cool on a wire rack.
And there you have it! My week in food!
