Savory Vegetable Mini Quiches

Don't you love when you screw up a recipe and it turns out fantastic?! I do too! This recipe is definitely one of those. Pampered Chef's original called for mushrooms, green onions, & bacon. I accidentally used all the mushrooms and completely forgot to buy green onions. The bacon...I cooked in the microwave but forgot all about it in there until I was about to reheat my tea later. Oops! But I made some alterations to make up for it and I was really happy with the final product! I like these because they are really easy for Brandon & I to heat up throughout the week and we are still getting a nice & healthy breakfast. These would also be perfect to take to a brunch!

Savory Vegetable Mini Quiches

1 pkg (15 oz) refrigerated pic crusts (2 crusts)

1/2 cup milk

2 eggs

1/2 cup finely chopped zucchini

1/2 cup red & yellow pepper (1/4 cup each)

1/2 cup shredded cheddar cheese

1 garlic clove, presse

dash of ground black pepper

1. Preheat oven to 375. Let pie crusts stand at room tempurature 15 minutes. Lightly spray mini muffin pan with Pam spray. Whisk milk & eggs in medium bowl.

2. Chop zucchini & peppers. Add veggies, cheese, garlic & pepper to egg mixture, set aside.

3. On lightly floured surface, roll one crust to a 12 inch circle (only needs to go about 1 inch). Using Pampered Chef Scalloped Bread Tube (I'm sure a regular 3 inch circle cookie cutter would work just fine) cut out 12 pastry pieces. Press one pastry piece into each mini muffin cup & press down (PC mini-tart shaper works great). Repeat with remaining crust to fill remaining muffin cups.

4. Fill each muffin cup with about 1 tablespoon of vegetable/egg mixture. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan.

**Original recipe did not have red & yellow peppers but instead called for:

4 slices bacon, crisply cooked, drained & chopped

1/2 cup finely chopped mushrooms

1 green onion with top, sliced

Add during step 2 with the zucchini.

Three-Cheese Garden Pizza

I am really disappointed that I didn't get a picture of this because it looked just as great as it tasted...and I'd have to say for the first time ever mine actually looked better than the picture in the cookbook! This is one of the Pampered Chef recipes I recently picked out. It was delicious and a great vegetarian meal. I will definitely be making this again soon.

Three-Cheese Garden Pizza

1 pkg (10 oz) refrigerated pizza crust
1 small onion, sliced into rings
1 medium zucchini, sliced
2 plum tomatoes, sliced
1 cup mushrooms, sliced
2 garlic cloves, pressed
1 cup (4 oz) shredded mozzarella cheese
1 cup (4 oz) shredded cheddar cheese
1/4 cup (1 oz) grated fresh parmesan cheese
1 teaspoon Italian Seasoning

1. Preheat oven to 400. Using lightly floured rolling pin, roll pizza crust into a 14 inch circle on baking stone. Bake crust 7 minutes.
2. Using Ultimate Slice & Grate (or some type of mandolin) fitted with V-shaped blade, slice onion, zucchini & tomatoes. Slice onion using egg slicer. (of course you can cut these veggies anyway you like but these things really do impress me everytime I use them)
3. Press garlic over crust; spread evenly. Sprinkle mozzarella & cheddar cheese evenly over crust; top evenly with onion, zucchini, mushrooms & tomatoes. Grate parmesan cheese over veggies. Sprinkle with Italian Seasoning. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges and serve.

Cooks tips:
-for best results, layer veggies over the pizza as directed in step 3.
-prebaking the pizza crust will help keep it from getting soggy when topped with veggies that have a high water content.
-sprinkling some of the cheese on the crust before topping the pizza provides a barrier between the crust and the moist toppings.
-fresh zucchini is available year-round at most supermarkets. Select small zucchini, which are younger and more tender than the larger ones. Choose zucchini free of blemishes with a vibrant color.

*please don't let all the talk in the cook's tips scare you that your pizza might be soggy. Ours turned out perfectly fine by following the recipe directions & tips; even reheated the next day it still was not soggy or too wet.

Chicken Enchilada Ring

I pulled out my Pampered Chef cookbooks recently, picked a bunch of great sounding recipes that I hadn't tried yet and took a trip to the grocery store. This one turned out pretty good, which I'm not surprised because Pampered Chef has yet to disappoint me.

Chicken Enchilada Ring

2 cups coarsely chopped cooked chicken* (about 12 oz)
1/4 cup chopped pitted ripe olives
1 cup (4 oz) shredded cheddar & monterey jack cheese blend (I shredded my own colby jack)
1 can (4 oz) chopped green chiles, undrained
1/2 cup mayonnaise
1 Tbsp Pantry Southwestern Seasoning Mix**
2 plum tomatoes
1 lime
2/3 cup finely crushed corn tortilla chips, divided
2 pkgs (8 oz each) refrigerated crescent rolls

*For 2 cups chopped cooked chicken, bake, poad or microwave about 1 lb boneless, skinless chicken breast halves. Or for added convenience, use a rotisserie-cooked chicken, available at most supermarkets. A 9 oz package frozen diced chicken breast thawed can also be used in this recipe
**1 tsp chili powder can be substituted for the Southwestern Seasoning Mix

1. Preheat oven to 375. Cook & cut up chicken place in medium bowl. Add cheese, green chiles, mayonnaise & seasoning mix (or chili powder).
2. Seed & chop 1 tomatoe. Slice lime in half and juice to measure 1 teaspoon. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture.
3. Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
4. Sprinkle reserved crushed chips on flat surface. Unroll crescent dough. Place dough, sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on round baking stone (I'm sure a pizza pan would work but I've only ever used my baking stone) with wide ends overlapping in the center 4 inches from the edge (points will extend over the edge of the stone). Roll wide ends of dough toward center to create a 5 inch opening. Scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.
5. For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange betwwn openings of ring. Cut & serve with sour cream & salsa.

Additional garnishing touch:
To make a tortilla shell to hold the sour cream & salsa, preheat oven to 400. Lightly spray Classic Batter Bowl with nonstick cooking spray. Gently press on 6-7 inch flour tortilla into bottom of bowl to form a shell. Bake 14-16 minutes or until edges are lightly browned. Cool in bowl for 5 minutes; remove to colling rack & cool completely. To serve, place cooled shell in center of baked ring and fill half with sour cream & half with salsa. Garnish ring with shredded lettuce if desired.

Shrimp Enchiladas

This is the best thing I've made for dinner in a while...well, since the fish tacos! Everything in between has just been mediocre. But these enchiladas are over the top! Brandon and I ate and ate these delicious enchiladas for days. I got the recipe from over at My Kitchen Cafe.

Shrimp Enchiladas

1/2 cup sweet red pepper, chopped

1/2 cup onion, minced

1/2 cup green pepper, chopped

1/4 cup butter

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper
3/4 cup whipping cream

1 tablespoon all-purpose flour

3 cups Monterey Jack cheese, divided (you can use half pepper-jack cheese for great results)

1/2 cup sour cream

2 tablespoons butter

1 1/2 pounds shrimp, peeled and deveined (I used the frozen kind from a bag)

1/2 cup onion, chopped

2 cups ripe tomatoes, chopped

8 (9-inch) flour tortillas

Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream, stir to blend. Set aside.

In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.

Bake at 350 degrees for 30 to 35 minutes.

Spicy Meatballs

This is another of the recipes that I take for potlucks or for things like the Super Bowl party we are invited to this afternoon. It always seems to go over real well. I love it when people like it enough to ask me for the recipe or if I'll please bring my meatballs. They have just the right amount of bite and flavor to them. I think you'll really like these.

Spicy Meatballs

Meatballs:
1 # ground beef
1 egg
1/4 c. milk
1 tsp. Worchestershire sauce
1/2 c. (1 slice) soft bread crumbs
1/2 chopped onion
1 tsp. salt
1/4 tsp. pepper

Mix all ingredients together in bowl. Shape into meatballs. Place in 8" square baking pan. Bake 25-30 minutes at 375 degrees. Drain.

While these are baking, prepare the sauce.

Spicy Sauce:
1/2 c. ketchup
2 T. vinegar
2 T. water
2 T. brown sugar, packed
1 tsp. Worchestershire sauce

In medium saucepan, combine all ingredients. Bring to a boil; add cooked meatballs. Simmer, covered 10-15 minutes, stirring once or twice.

Sometimes I double the amount of sauce just because I like extra.

Chili

This is one of the things I make that people usually ask me for the recipe. It's an easy one to make and it's so good, especially on these cold days like we've been having. I made the chili today to take to a church softball team get together at a friend's house tonight. No, I don't play but my wonderful husband does. I'm just one of their biggest fans.
Let me know what you think of this recipe if you try it.

Chili

1 1/2 # ground beef
1 c. onion, chopped
1 can (1# 12 oz.) tomatoes, diced
1 can (6 oz.) tomato paste
1 can (15 oz) kidney beans (when I double for the 2nd can I've used pinto beans but you don't have to)
1 T. sugar
2 tsp. chili powder
1 tsp. salt
1/2 jar (8 oz.) salsa (I use Pace Picante, medium)

In large, heavy kettle, brown ground beef and onion. Stir in the rest of the ingredients. Heat to boiling, then lower heat. Simmer, uncovered, 1 hour, stirring occasionally.

This is really good served with fry bread or corn bread muffins.
Also, really good topped with sour cream, more onions and shredded cheese.

Oatmeal Cranberry White Chocolate Chip Cookies

What a long name for a cookie, huh? My Mr. Wonderful has been wanting these cookies for a long time so while he was out last night I thought I'd surprise him by baking them. He really likes these and I hope you do too if you decide to try them. I am so not a craisin eater and so there was a double bonus to making these...my husband gets them all to himself and I don't even crave them. Yay! The recipe was one he'd torn out of a magazine a while back.

Oatmeal Cranberry White Chocolate Chip Cookies

2/3 c. butter or margarine, softened
2/3 c. brown sugar
2 large eggs
1 1/2 c. old-fashioned oats
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 6-oz. pkg. Ocean Spray Craisins Original Sweetened Dried Cranberries
2/3 c. white chocolate chips

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in craisins and white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 minutes or until golden on edges. Cool on wire rack. Makes about 2 1/2 dozen cookies.

Chocolate Chocolate Chip Cookies

Okay, so anything that starts with chocolate mentioned not once, but twice in it's name you know has to be good. My grandsons were over this weekend so like any good Grandma knows you have to have cookies, right?! I mean, don't you want them to remember that Grandma's house always smelled so good and she always made the best cookies and oh, how there's just no place like Grandma's house...I know I do. I do think I have a good start on this as I know my grandsons love to come to my house. Ethan told me that he thinks these are the best cookies ever...Don't you just love grandkids? Mine are just the best! Well, on to the recipe...

Chocolate Chocolate Chip Cookies
(if I remember right this recipe is from Hershey's)

2 1/4 c. flour
1/3 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) butter/margarine, softened
3/4 c. granulated sugar
3/4 c. packed lt. brown sugar
1 tsp. vanilla extract
2 eggs
2 c. (12-oz. pkg.) semi-sweet chocolate chips
1 c. chopped nuts (optional)

Heat oven to 375 degrees.
Stir together flour, cocoa, baking soda and salt.
In large bowl, beat butter, both sugars, and vanilla on medium speed until creamy.
Add eggs; beat well.
Gradually add flour mixture, beating well.
Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 8 minutes or until set. Cool slightly, remove to wire rack.

Coconut Cream Pie

A friend gave me this recipe a few years ago and I'd have to say it's a good one. Try it and let me know what you think. The only thing missing was some good ol' Cool Whip which I didn't have and didn't have a chance to go to the store for either.

Coconut Cream Pie

2 1/4 c. milk
1 c. sugar
1/3 c. flour
1/4 tsp. salt
3 egg yolks
1 c. coconut
2 T. butter
1/2 tsp. vanilla
1 precooked & cooled pie shell

Scald milk. Mix together sugar, flour and salt. Slowly add to the scalded milk. Cook & stir for 2 minutes.
Beat 3 egg yolks. Add some of the hot milk mixture to the eggs and mix. Then put egg mixture into the rest of the hot milk & cook for 1 minute.
Add coconut & mix well.
Add butter & vanilla. Mix & let cool before placing into pie shell.
Cool completely.
Top with whipped cream or meringue.

Fish tacos

This recipe is sure to knock your socks off! It's yet another that I got from Katherine and I am so excited about this recipe! My friend Melissa got me started on some fish tacos at our favorite restaurant in town called Ryan's Station and I've been wanting them again and again since the first time I had them! They are amazing...well we're all in luck because this recipe, too, is amazing! Brandon took a bite and told me I had to add this to my blog. That's always a good sign! :) Now I just need to get him to go with me to try the "real" thing at Ryan's Station! The best thing about these tacos is that the fish is battered and deep fried. That makes all the difference in the world! One more thing I must add: I am a terrible picture taker! But I'm a believer in having pictures of my food on here because I know from myself that I am more likely to make a recipe if it has a picture, so please ignore the quality of the picture!

Fish Tacos with Lime Mayonnaise

batter for frying the fish (I think this would also be delicious with my grandma's beer batter):

2 cups self-rising flour

1/2 cup or more cold water

4 tsp salt (I really think you could use less than this, I personally thought it was a little too salty, but Brandon thought it was fine)

1/2 cup oil

2 eggs, separated

1 or more lbs. of filleted fish

oil for frying

Soak fish in salted water for 25 minutes (mine was still frozen at this point but the water thawed it out perfectly). Whisk 2 egg yolks and stir in flour, cold water, salt & oil. Mix all together. Beat 2 egg whites until stiff, fold into flour mixture. Cut fish into small pieces. First dip fish into flour then into batter, then into flour again, then into batter. Fry in oil until golden brown.

for the rest of the tacos:

2 tomatoes, chopped

1 red onion, finely chopped (I only used half because red onions can be really strong)

1 avocado, diced

4 Tbsp mayonnaise

1 lime, juice & zest (finely grated)

lettuce shredded

cilantro (optional, we didn't use this)

corn tortillas

I made the mayonnaise first, while the fish was soaking in the salt water, so the flavors had time to blend. Mix together mayonnaise & lime juice & zest, set aside. (I think next time I will double the lime mayonnaise because I came up short and had to make more for our leftovers.)

Mix together the tomatoes, onion & avocado.

"Cook" the corn tortillas in some oil real quick to soften up so it's easier to fold without falling apart, then fill it up with the fried fish, drizzle with lime mayonnaise, sprinkle on some of the "salsa" (tomato mixture) and some lettuce. Then ENJOY!!

Chicken & Mushrooms in Garlic White Wine Sauce

I got this recipe from an old Cooking Light magazine that I have. It turned out great! I really wish I had thought enough in advance to have a veggie (like Parmesan Roasted Asparagus) and some homemade rolls (like these Cheese Dill Scones or Refrigerator Yeast Rolls) to go with it. Instead it stood alone and I was hungry about an hour later.

Chicken & Mushrooms in Garlic White Wine Sauce

yield: 4 servings

4 oz uncooked medium egg noodles

1 lb boneless, skinless chicken breast halves

2 Tbsp flour, divided

1/2 tsp salt, divided

1/4 tsp pepper, divided

2 Tbsp olive oil, divided

1 Tbsp bottled minced garlic (I used fresh garlic)

1/2 tsp dried tarragon *

1 (8 oz) pkg presliced mushrooms

1/2 cup dry white wine

1/2 cup chicken broth

1/4 cup grated Parmesan cheese

1. Cook noodles according to package directions, omitting salt & fat. Drain & keep warm.

2. Cut chicken into 1 inch pieces. Place chicken into a shallow dish. Combine 1 Tbsp flour, 1/4 tsp salt, & 1/8 tsp pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

3. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Add chicken to pan; saute 4 minutes or until browned. Remove chicken from pan. Add remaining 1 Tbsp oil to pan. Add garlic, tarragon, and mushrooms to pan; saute for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remiaining 1 Tbsp flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 tsp salt & 1/8 tsp pepper; cook 1 minute or until slightly thick, stirring frequently.

4. Return chicken to pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 Tbsp cheese.

*substitute your favorite dried herb for the tarragon, if you prefer. Dried basil or parsley would both work in this dish.

Pesto Chicken

My friend Kelley invited me over for dinner one night and this is what we ate. Let me tell you, this recipe is amazing! I came home and made it for Brandon that same week. He scarfed it down and told me to add this to my "Kayla book." That's what he says when he REALLY likes something I've cooked. I don't really know if the real name of this recipe is Pesto Chicken or not but that seems like a fitting name.

Pesto Chicken

Chicken Breasts (however many you plan to serve; I used four)
Pesto (can be store bought or homemade; I used store bought and it was fantastic)
Tomatoes (probably 2; I used home grown red & yellow tomatoes; if using store bought, I recommend using roma tomatoes)
Mozzarella cheese (one slice for each chicken breast)
Pasta Roni (I like to use the Parmesan Cheese flavor but any kind will do)

1. Generously spoon pesto onto chicken breasts and bake according to package directions (I use the frozen kind out of bags. I don't remember time and temp; sorry, I'm terrible)
2. Meanwhile, begin pasta.
3. In the last 5 minutes of baking add to the top 2 or 3 slices of tomatoes and a slice of mozzarella. Bake for 5 more minutes.
4. When chicken and pasta are both done, place pasta on plate or serving dish and top with chicken. Enjoy!

Peppermint Dessert

I made this recipe for Christmas this year and it was a hit! I found the recipe on Katherine's blog (I find so many recipes on her blog that are amazing!) about a year ago and finally got around to making it and boy am I (and my husband & his family) glad I did! If you like peppermint, you'll love this dessert. My dad doesn't like peppermint and suggested making this with any other flavor ice cream and I think that would taste great too.

Peppermint Dessert

crust:

2 cups crushed chocolate wafers or Oreos

5 Tbsp butter, softened

first layer:

1 half-gallon peppermint ice cream, softened slightly (I just let it sit out while I made the crust)

second layer:

2 1-oz squares unsweetened chocolate

1/2 cup butter

3 egg yolks, beaten

1 1/2 cups powdered sugar

1 Tbsp vanilla

1/2 cup chopped pecans (optional)

3 egg whites

1. Combine wafer crumbs and butter (I used my food processor to grind up the Oreos then I just added the butter and everything mixed up reallly well); reserve 1/4 cup for topping (I skipped this step just like Katherine does and used all the crumbs for the crust). Press into the bottom of a 9x13 pan.

2. Spread ice cream over and freeze while making the second layer. (Careful when spreading the ice cream on the top because when I did this I shifted my bottom layer around; I think my ice cream hadn't quite softened up enough).

3. In a double boiler melt chocolate and butter. Remove from heat and gradually add beaten egg yolks, stirring continuously. Add the powdered sugar, vanilla and nuts. Mix together and cool thoroughly. Beat egg whites until stiff and fold into cooled chocolate mixture.

4. Spread over ice cream layer, sprinkle with reserved crumbs and freeze. Allow to soften slightly before cutting into squares and serving.

Chocolate-Caramel Candy

The most amazing candy you'll ever eat! At least that's what I think! It's very similar to a Snickers except that I always omit the peanuts. Not because I don't like them but because I just don't usually have them on hand and I'm too cheap to buy some when I know full well that this candy is perfectly delicious without them. I got the recipe from a Taste of Home Annual cookbook from 1999. There are a lot of steps involved but don't let that intimidate you because they are all very easy steps. I always use the same pan too so I'm not dirtying a ton of dishes. I rinse my pan out between the first and second layer but after that I use the same pan without rinsing and it turns out fine every time.

Chocolate-Caramel Candy

1 cup (6 oz) milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

filling:

1/4 cup butter or margarine

1 cup sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow cream

1/4 cup creamy peanut butter

1 tsp vanilla

1 1/2 cups chopped salted peanuts

caramel layer:

1 pkg (14 oz) caramels

1/4 cup whipping cream

icing:

1 cup (6 oz) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

1. Line 9x13 pan with foil; butter and set aside.

2. Combine the first three ingredients in a small saucpan (I always use a double boiler because I am terrible at melting chocolate any other way); stir over low heat until melted and smooth. Spread into prepared pan. Chill until set. (There is chilling time between each layer. I find that the time it takes to prepare each layer is plenty of chilling time.)

3. For filling, melt the butter in a heavy saucepan over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from heat and stir in marshmallow cream, peanut butter and vanilla. Add peanuts. Spread over first layer. Chill while making next layer.

4. Combine caramels and cream in saucepan; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over filling. Chill while making next layer.

5. In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over caramel layer. Chill for at least 4 hours.

6. Remove from the fridge/freezer 20 minutes before cutting. Remove from pan; cut into 1-inch squares.

Yield: about 8 dozen.