Thanksgiving Dinner

Wassail - Laura Ellis

1 gallon of Apple Cider (I buy whatever is cheapest on the juice aisle)

2 cinnamon sticks

8 cloves

1 lg spoonful of frozen orange juice concentrate

1 lg spoonful of frozen lemonade concentrate

Let simmer for several hours before serving.

 Creamed Corn - Lindsay Muse

1 1/2 TB butter melted and add

1 1/2 TB flour

1/2 tsp salt

2 cups whipping cream and slowly add stirring constantly

2 TB sugar 

3 cups fresh, frozen or canned corn

Heat all and serve

***you can also place in 9x10 casserole dish and sprinkle with 1/4 cup grated Parmesan cheese and brown under broiler

Perfect Potatoes au Gratin - Lisa Stubbs

Serves 8 (I doubled it)

* 4 whole Russet Potatoes, Scrubbed Clean

* 2 Tablespoons Butter, Softened

* 1-1/2 cup Heavy Cream

* 1/2 cup Whole Milk

* 2 Tablespoons Flour

* 4 cloves Garlic, Finely Minced

* 1 teaspoon Salt

* Freshly Ground Pepper, to taste

* 1 cup Sharp Cheddar Cheese, Freshly Grated

Preparation Instructions:

Preheat oven to 400 degrees.

Smear softened butter all over the bottom of a baking dish.

Slice potatoes, then cut slices into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving by the spoonful. Delicious!

Raspberry-Walnut Cranberry Sauce - Lisa Hansen

Ingredients:

2 cups fresh or frozen raspberries

1 (12 ounce) bag fresh cranberries

3/4 cup fresh orange juice

1/4 cup white sugar

1/4 cup coarsely chopped walnuts

Preparation:

1. In a medium-sized pot over medium-high heat, combine the cranberries, raspberries, orange juice and sugar, stirring often until the sugar is dissolved. Bring the sauce to a boil, then turn down the heat and simmer for 10-15 minutes or until the sauce is thickened. Add walnuts and serve. Raspberry-Walnut Cranberry Sauce will keep refrigerated for about 1 week.

Broccoli Cauliflower Casserole - Alixa Winn
Here is the link because I couldnt get it to copy and paste...
http://www.mccormick.com/Recipes/Salads-Sides/Broccoli-Cauliflower-Casserole

Pomegranate Spinach Salad - Kiersten Allred

• 1 package (6 ounces) fresh baby spinach
• 1/2 cup shredded reduced-fat Swiss cheese
• 1/3 cup Diamond of California Slivered Almonds, toasted
• 1/2 cup pomegranate seeds
• DRESSING:
• 3 tablespoons canola oil
• 2 tablespoons sugar
• 2 tablespoons white vinegar
• 3/4 teaspoon poppy seeds
• 1/4 teaspoon salt
• 1/8 teaspoon ground mustard

• Directions

  1. In a large salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat. Yield: 6 servings.
    

  

Family Favorites Night

I am so glad we started up recipe club again. Here are the recipes from our meeting last night. Thanks, everyone, for coming. The food was great and the company even better. Here are the recipes

CHOCOLATE CHIP COOKIES
alixa winn

1/2 cup butter
1/2 shortening
1 TBS vanilla
2 Eggs
1 cup brown sugar
1/2 cup white sugar
3 cups flour
1 tsp baking soda
1/2 tsp salt

Cream first 6 ingredients. Then add dry. Mix to combine. Drop by rounded tablespoon onto ungreased cookie sheet and bake in preheated 350 degree oven for 10-11 minutes. *if you store your baked cookies in an airtight container with a slice of bread, the cookies will stay moist and wont dry out

ORANGE GLAZED POPPY SEED BREAD 
alixa winn

3 Cups flour
2 1/4 cup sugar
3 eggs
1 1/2 tsp baking powder
1 tsp salt
1 cup oil
 turn on mixer now and add:
1 1/2 cup milk
1 1/2 tsp vanilla
1 1/2 tsp almond extract
1 1/2 tsp butter extract
1 1/2 TBS poppy seeds

Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp vanilla
1/2 tsp almond extract
1/2 tsp butter extract

Fill greased pans 3/4 full. bake at 350 for about an hour or until fork placed in center comes out clean. Glaze immediately from oven while bread is still hot and in pans. Once cooled, remove from pans.



 TERIYAKI CHICKEN
lisa stubbs

place 6 frozen chicken breasts in crock pot that has been sprayed with olive oil

pour La Choy - (Marinade & Sauce)- I can only find it at Kroger now

place pineapple rings on top (100% juice canned) and about 1/2 of the can of juice that is left over

sprinkle with salt/pepper

start it about 10 AM on Low

take pineapple out to also serve or discard
shred chicken in separate bowl 1 hour before dinner
put shredded chicken back in crock pot for 1 hour

serve on rice with steamed broccoli and carrots along with tapioca fruit salad (my kid's favorite dessert)

CHICKEN POT PIE
allison garza

• 1 recipe pastry for a 9 inch double crust pie
• 2 cups frozen mixed vegetables
• 2 boneless, skinless chicken breast halves, boiled

• 1 teaspoon dried thyme
• 1/2 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of potato soup

Check All Add to Shopping List

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
2. Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
3. Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
4. Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
5. Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.                                                 * any soup can be used. Allison used cream of chicken and mushroom                                                                                                                             

Crock Pot Night

It was so good to get back into our recipe club last night. And, as always, the food was amazing. Here are the recipes.

Crock pot cake

1 chocolate cake mix (I used devils food)

1 small pkg instant chocolate pudding

1 cup water
3/4 cup veg. oil

4 eggs

8 oz sour cream

1 bag chocolate chips

Mix all together. Lightly spray crock pot with non-stick spray. Cook on low 4-5 hours or on high 2-3 hours. I watch it and shake it back and forth a little to see how much it jiggles. You want it to still be nice and gooey :) Serve warm with ice cream. 

-Tiffani Christensen

Texas Twister Soup
>
> 1 medium onion, chopped
> 3 cloves garlic
> 1 Tbsp. butter
> 1 Tbsp. oil
> 2 cans chicken broth (or one carton)
> 1 can Tomato soup
> 1 can Italian diced tomatoes, undrained.  (if you like spicy, use Rotel tomatoes)
> 4-5 cooked chicken breasts, diced (I just cook my chicken in the crock pot in the morning and then shred it and add the other ingredients about 4 hours later).
> 1 Tbsp. lime juice
> 1/2 tsp. cumin
> 1/2 tsp chili powder
> 1 tsp. salt
> 1/2 tsp. pepper
> 1/2 bunch cilantro, chopped
>
> Garnish:
> flour tortillas
> limes
> cheese
> avocadoes
>
> Sautee onion and garlic in butter and oil.  Put in crockpot, and add
> the rest of the ingredients. Stir, cover, and simmer on low for 4-6
> hours.  The longer the better.
>
> To serve:
> Cut flour tortillas into strips and bake in 350 degree oven for about
> 10 minutes until browned and crisp.  Place tortilla strips in bowl,
> and squeeze a lime wedge over the strips.  Pour in soup, and top with
> cheese and avocado chunks if desired.

-Ashley Johnson

Slow Cooker Honey Sesame Chicken
Recipe adapted from: Baby Center

Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions: 
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

*You can also sprinkle more red pepper flakes on top if you want more heat.

-Ali Theurer

 

December 6th - Family Favorites.

Chicken Cabbage Salad

1 pkg ramen noodles

2-4 chicken breasts, cooked and shredded

1/2 - 2/3 head cabbage, shredded

1/3 c slivered almonds

Dressing:

3 Tbsp sugar

3 Tbsp cider vinegar

1 tsp salt

1/2 tsp pepper

1/2 c vegetable oil

1 1/2 seasoning packets from ramen

Combine cabbage, chicken, and almonds. Combine dressing ingredients. Pour over salad and mix. Refrigerate for 3-4 hours. Add crumbled noodles right before serving.

- Tiffani Christensen

Cream Puffs

1/2 Cup butter or margarine

1 Cup Water

1 Cup flour

1/4 tsp Salt

4 Eggs

Melt butter on stove. Add Water; Bring to a boil.

Add flour, Salt. Stir Vigorously. Cook and stir until 

mixture forms a ball that does not separate. Remove

from heat cool slightly, about 5 minutes. Add the eggs

1 at a time. Beat with a wooden spoon after each egg

until batter is smooth. Drop by heaping tablespoons

3 inches apart on a greased baking sheet.

Bake 400 for 30 minutes

makes 10 large or 24 small

Fill with 8 oz cool whip mixed with vanilla pudding.

-Candice Hansen 

Stromboli

Shared by: Janelle Willis

Enjoy! This is a great crowd-pleaser everyone will drool over and ask you for the recipe. It makes a lot, so it’s great for big get-togethers or dinner parties or houseguests. And the best part is that leftover Stromboli reheated the next day is often better than when it came out the oven the first time! Of course, any uneaten Stromboli can be frozen for a quick meal later. It looks complicated, but it’s really not. It’s just a bit time-consuming and a little messy due to the homemade bread aspect of it. But it’s worth every minute in the end!

1.  Start making the bread dough, as it will need time to rise (about 30-45 minutes). Microwave water to get to needed temperature. Take temperature with a kitchen thermometer (digital works best), adding cold water or reheating to get to the proper temperature so the yeast will work.  In a large bowl, mix water and sugar together until sugar is dissolved. Then add the yeast and stir mixture until it is bubbly. If it is not bubbly, you need to start over because the temperature has killed the yeast or the yeast was old or otherwise didn’t work like it should.

Bread Dough, part 1:

3 c. warm water (about 105 degrees)

¼ c. sugar

2 T. yeast

2. Add the oil and salt to the mixture in the large bowl. Stir with a wire whisk. Add 4 cups of flour. Stir with wire whisk until the mixture is smooth like cake batter. (There will be some small lumps though, but try to break apart what lumps you can by pressing against them). Add the last 4 cups of flour and stir with a wooden spoon. Remember to only stir long enough to incorporate the flour evenly; do not over-stir or the dough will be tough later. Knead the dough just a little bit in the bowl. Cover bowl with a kitchen towel. Let the dough rise to about double its initial size. It will most likely take about 30-45 minutes if using the quick-rise yeast.

Bread Dough, part 2:

¼ c. oil (canola, vegetable, or olive oil)

2 tsp. salt

8 c. flour (bread flour is best), divided

3. While dough is rising, make the meat and cheese mixture.

Meat Mixture:

2 12-oz. packages of ground Italian sausage

16 oz. sliced deli ham

8 oz. pepperoni

16 oz. shredded mozzarella cheese

6-8 oz. shredded parmesan cheese

Brown the Italian sausage. Slice the deli ham into bite size pieces. Slice the pepperoni into bite-size pieces (usually cut each circle in four). Put all the meat in a large bowl. Add the shredded cheeses. Mix with a large spoon or your hands.

4. While the dough is rising, make the egg and herb paste.

Egg and Herb Paste:

2 eggs

2 Tblsp. olive oil

½ tsp. dried or fresh oregano

½ tsp. dried or fresh parsley (and more later for garnishing)

½ tsp. dry mustard

½ tsp. salt

½ tsp. pepper

1 tsp. fresh, minced garlic

In a small bowl, mix the eggs and herbs with a fork or whisk.

5. After the dough has risen, punch it down in the bowl. Take it out and divide the dough into three piles of dough. Sprinkle some flour on your countertop. Take the first pile of dough and put it on the floured countertop. Sprinkle some more flour on top of the dough and on your rolling pin. Do not knead the dough or the dough will get too tough and will spring back when you try to roll it out to shape. Roll out the dough so it eventually looks like a rectangle.

4. Preheat oven to 350 degrees. Grease 2 or 3 cookie sheets with cooking oil spray.

5. Pour a third of the Egg and Herb Paste onto the slab of rolled-out dough. Using a paste brush, spread the paste evenly across the surface of the dough. Make sure it goes to the very edge of the dough as this is the paste to keep the jelly roll together later.

6. Sprinkle a third of the Meat and Cheese Mixture on the slab of rolled-out dough that now has paste on it.

7. Starting at long edge of the rectangle of dough that is closest to you, carefully peel the dough from the counter surface and roll it forward into a jelly roll. Tuck the ends under so the mixture is sealed and won’t leak out while baking. Make sure the long edge of the jelly roll is sealed as best you can and is on the underside of the jelly roll.

8. Carefully transfer the large jelly roll from the countertop to the greased cookie sheet. (You might need someone to grab one end). You could put the Stromboli jelly roll on one side of cookie sheet to make room for the next one, as two can bake on one sheet.

9. Repeat steps 5-8 for the other two piles of dough.

10. Bake at 350 degrees on the center rack for 25-35 minutes until light brown on top. Once out of the oven, spread butter on top and garnish with fresh or dried parsley sprinkled on top. Serve the Stromboli sliced.  Delicious served with marinara sauce for dipping. Enjoy!

Garnishing:

Fresh or dried parsley for garnishing

Butter for spreading on top of baked Stromboli

A jar of your favorite marinara sauce for dipping

Honey Curry Chicken

1 Cup Honey

1 tsp curry powder

1/4 cup butter

1/4 tsp salt

1/4 cup mustard

Mix all together and pour over enough chicken to fill a 9x13 pan. Bake at 350 for about an hour, turning chicken every 15 minutes to evenly coat.  Serve over rice.

-Alixa Winn

 Andes Mint Cookies

1 Devils Food Cake mix

1/2 C oil (I used olive, but any will do)

2 eggs

1 pkg Andes Mints

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.

-Kiersten Allred
  

Chicken & Broccoli Wreath
Pampered Chef

Filling:
2
cups coarsely chopped cooked chicken
1 ½ cups coarsely chopped broccoli
1 ½ cups shredded cheddar cheese
1/2 cup diced red bell pepper
1/2 cup mayonnaise
2
tsp dried dill weed
1/4 teaspoon salt
1
garlic clove, pressed (1/2 tsp minced garlic)

Topping:
1
egg white, lightly beaten
1/4 cup slivered almonds (optional)

Crust:
2
(8-ounce) packages refrigerated crescent rolls

Directions:
1.
Preheat oven to 375ºF. Combine chicken, broccoli, cheese, bell pepper, mayonnaise, dill,
salt, and garlic; mix well.
2.
Scoop filling over desired shape (wreath or braid); finish shape as directed (see picture
below). Brush with egg white. Sprinkle with almonds. Bake 20-25 minutes or until
golden brown.

Unroll 2 packages of crescent rolls; separate into 16 triangles. Arrange 8 triangles in a circle on
a large round stone with the wide end 3 inches from edge of baking stone and points towards the
outside. (Points will extend off the edge of the baking stone.) Arrange remaining triangles in the
center of the baking stone, matching wide ends with triangles already in place.

Using a small Baker’s Roller, roll over seams of triangles where wide ends meet, creating a
smooth surface for filling. Do not seal center triangles.

Scoop filling evenly over dough in a continuous circle.

Beginning with the last triangle placed in the center of the baking stone, bring point of triangle
straight across filling. Next, bring point of opposite outside triangle diagonally across filling,
covering point of previous triangle. (Filling will show) Repeat this process, overlapping points
of inside and outside triangles to form a wreath. Tuck the last end under the first.

-Audrey Stone

Thanksgiving Recipes

Thanks to everyone who came! These recipes are from our meeting on November 8th at Loralee's house.

Raspberry Pretzel Salad

Crust:  2 c. crushed pretzels

              4 Tbsp. sugar

              1 cup melted butter

Middle:  8 oz. cream cheese

                 1 c. sugar

                 2 c cool whip (or two cups of homemade whipped cream)

Top:     1 large package of raspberry JELL-O

              12 oz box frozen raspberries (sweetened)

              16 oz crushed pineapple

                1 c boiling water

Mix together pretzels, butter, and 4 Tbsp. of sugar, Pat into a 9x13 pan, Bake for 10 minutes in a 350 degree oven,  cool completely

When cool, add next (middle) layer (which consists of cream cheese, sugar, and cool whip mixed together).

Dissolve JELL-O with 1 cup boiling water.  Add the 16 oz of crushed pineapple with all its juice.  Add frozen raspberries.  This mixture should be cool before gently pouring/spooning on top of middle layer.

Set in refrigerator until firm

Note:  When adding the layer and mixture of cream cheese, be sure to seal and cover the mixture to the sides of the pan.  This will prevent the JELL-O mixture from seeping down into the other layers when added.

- Annmarie Young

 
Herbed Turkey

1/4 c butter, melted

1 1/4 t pepper

1/t sweet basil

3 cloves garlic

2 t marjoram

1 t thyme

1 t sage

2 T chopped garlic

salt

turkey

Rinse, turkey, wash and salt cavity.  Place cloves of garlic in cavity.  Rub outside with chopped garlic.  Baste turkey with butter herb mixture. Bake at 350 for recommended time.

 

-Kristen Larson

 

 Broccoli Cheese CAsserole

2 pkg. of frz. brocolli (cook as directed u, but keep broccoli FIRM not too soft and squishy)

2 pkg ritz crackers, not boxes just two packages in the one box… set aside ½ whole ritz crackers from package for top of casserole

Velvetta cheese 1/2 lb. (you may need more so buy the BIG (1 lb) one just in case)

1 cube butter to 1 1/2 pkg. crackers (use the other half for top of casserole)

Boil or steam brocolli until almost done and drain (remember FIRM)

Melt Velvetta cheese with some butter (1/2 cube) in microwave or stove top

Mix the velvetta cheese and butter mixture with brocolli

crush crackers in baggie

mix crackers with butter (1/2 cube)

Baking dish layer your brocolli cheese,

ritz crackers, and continue and end on top with whole crackers  

Bake at 350 for 30 min.

Adjust butter, velvetta cheece, and crackers if needed.

 

-Annmarie Young

 

Broccoli Cheese Scallop

 

40 oz. frozen broccoli

2 Cups shredded swiss cheese

3/4 cup mayo

1/2 chopped onion

3/4 tsp salt

1 tsp mustard

 

cook broccoli until tender, but still a little crisp. Drain. Put in 9x13 pan. Combine rest of ingredients and spread on top of broccoli. Bake at 350 for 20-25 minutes.

 

-Alixa Winn 

Oct 4 recipe club

Thanks to everyone who came on Thursday. We had sooo much fun. I am really loving this recipe club thing. I hope everyone else is too! Here are the recipes from Thursday...

Pumpkin Bread & Muffins

1 1/3 Cup Sugar

1/3 Cup Shortening

2 Eggs

1 Cup Canned Pumpkin

1 3/4 Cup Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Cinnamon

1/4 tsp Cloves

1/2 tsp Salt

1/3 Cup Hot Water

1 Bag Chocolate Chip Drops

{I like bitter sweet some times too}

Bread~ Bake 1 hour @ 350 grease and flour pan

Muffins~ Bake 30 minutes @ 350  makes 12

The small can of pumpkin is 2 cups so I use that and double the recipe for 24

 

 

Sticky Buns

 

2 pkg. crescent rolls

1/3 cup sugar/cinnamon mix

1 cup chopped pecans

butter for spreading

 

Syrup:

1/2 cup brown sugar

1/3 cup butter

1/4 cup water

 

Melt syrup ingredients in a saucepan over medium heat till all dissolves and turns caramel color.  Butter or grease two cake pans then pour syrup into both evenly.  Sprinkle chopped nuts in both pans.

 

Unroll crescent roll dough.  Each container should give you 4 rectangles.  Spread each rectangle with a little butter and a layer of cinnamon/sugar mix.  Starting on the short side of the rectangle, roll them up.  Cut each rolled rectangle into 5 pieces.  Distribute 20 rolls, cut side down, into each of the two pans.  Bake according to crescent roll directions.  (Ususally 11-13 minutes at 375)  They should be golden brown on top.  Remove and invert onto a serving plate.  Nuts should be on top to serve.

Recipe for Sweet Potato Pancakes - 

Ingredients

• 3/4 lb of yams (I use yams instead of sweet potatoes because I prefer the color of yams)
• 1 1/2 cups of all-purpose flour
• 3 1/2 teaspoons of baking powder
• 1 teaspoon of salt
• 1/2 teaspoon of ground nutmeg
• 2 eggs
• 1 1/2 cup of milk
• 1/4 cup of butter, melted

Directions

Boil yams until soft.  Place cooked yams in a bowl of ice water.  Once cooled remove the skins and place in a blender.  To the blender add the remaining ingredients and pulse until all the ingredients are combined.  You’ll most likely have to scrape the sides of the blender a few times to make sure all of the flour gets incorporated.  You could easily make this recipe in a bowl.  I prefer using a blender because it ensures the yams are pureed into the batter.  Once the ingredients in the blender have combined to make a batter you’re ready to make pancakes.

Cinnamon Cream Syrup

Prep Time: 2 Minutes Cook Time: 5 Minutes Ready In: 7 Minutes Servings: 8

INGREDIENTS:

5 tablespoons butter 1 cup heavy cream 3 tablespoons brown sugar

1/2 teaspoon maple flavored extract 1/2 teaspoon ground cinnamon

DIRECTIONS:

1.	In a small saucepan, melt butter over medium heat. Stir in cream, brown sugar, maple extract and cinnamon. Cook, whisking constantly, until sugar dissolves and mixture thickens slightly, about 3 to 4 minutes. Serve warm.

• 5 tablespoons butter
• 1 cup heavy cream
• 3 tablespoons brown sugar

• 1/2 teaspoon maple flavored extract
• Cream Cheese Pancakes
  1 block cream cheese, softened
  1/3 c sugar
  2 tsp vanilla
  1 egg
  1 1/2 c Krusteaz Homestyle pancake mix
  1 c water
  Mix together the cream cheese, sugar, vanilla, and egg. Leave it chunky if you like cream cheese chunks in the pancakes (yum!). Mix in pancake mix and water. Add more pancake mix or water to reach desired consistency. Cook on an electric skillet at 300 degrees. Top with whipped cream and fruit.
  Reduced Fat Broccoli Bacon Quiche
  4 eggs
  1 1/4 c egg whites
  1 c skim milk
  1 c shredded mozzarella
  1/2 c fresh shredded parmesan
  1/2 tsp salt
  1/4 tsp garlic powder
  1/4 tsp lemon pepper
  8 slices turkey bacon (or 5 oz. ham)
  4 c. cooked broccoli (or 2 1/2 c cooked spinach)
  Beat eggs/egg whites with milk. Mix in cheeses and seasonings. Cook and crumble the bacon. Mix in bacon and broccoli. Pour into baking dish and bake at 350 for about an hour.
  Mango Avocado Salsa
  Pace picante sauce
  Mango, diced
  Avocado, diced
  Fresh tomatoes, diced and sprinkled with lemon pepper
  Cilantro, chopped
  Mix it all together! 
   Mexican Quiche
  1 lb. breakfast sausage, browned and drained

  1/2 cup butter, melted

  1/2 cup flour

  2 cups cottage cheese

  12 eggs

  1 tsp. baking powder

  8 ounces canned chopped mild green chiles

  3 cups grated Monterey Jack cheese

  Butter a 9x13 baking dish, set aside

  In a large mixing bowl beat eggs, flour, baking powder, butter, chiles, sausage, and both cheeses. 

  Season with salt and pepper.

  Pour into baking dish and top with additional cheese, if desired

  Bake uncovered at 350 for 45-55 minutes.  Quiche should be firm and set in the center.