My Famous Quiche

Today I'm sharing my recipe for quiche.

It's one of my favorite dishes to serve when I have friends over.

Last year I made 22 quiches for our Mother/Daughter Tea at our church

 along with a huge salad which I will be sharing in the future.  

Due to the number of quiches I was making, I changed the recipe quite a bit and added different types of cheeses, some without spinach, 

some with chopped broccoli, 

different meats and some without meat.  

For this quiche,  I've used my own pie crust and pre-packaged crust.

Last year due to how many I was making, I used a frozen crust 

and let me tell you it was delicious!  

INGREDIENTS:

4 eggs

2 cups heavy whipping cream

10 slices of bacon, already cooked and crumbled

One package of chopped spinach, thawed and completely squeezed dry

2 cups of cheddar cheese

1 pie crust, fitted into a quiche baking dish or a pie plate

Mix together 4 eggs with 2 cups heavy whipping cream. 

Add bacon, spinach, and cheddar cheese.

Pour into your unbaked pie shell...

Bake at 425 for 15 minutes, then at 325 for another 35 minutes or until a knife inserted into the middle of the quiche comes out clean.   

ENJOY!

Chicken Kona

This recipe comes from my college friend Rhonda, who lives in Texas. The best thing is, it's made in the crock pot.  So if you have a busy day planned pull out your crock pot and make this for dinner!

I tried this recipe and let me tell you it is delicious!

Ingredients:

3 to 4 pounds chicken pieces 

salt, pepper, and garlic powder 

1/2 cup soy sauce 

1/2 cup water 

1/2 cup green onion, chopped 

1/2 cup honey

Preparation:

• Sprinkle chicken with salt, pepper, and a little garlic powder; place in slow cooker. 
  
• Combine water, soy sauce, and chopped onion and pour over chicken. 
  
• Cover and cook on LOW 3-4 hours or until chicken is tender. 
  
• Remove chicken from pot. 
  
• Arrange on broiler pan and brush honey on chicken. 
  
• Broil until golden brown, brushing with honey several times.
  
• Serves 4.
  

I served this chicken with rice pilaf and green beans.  

Yummy!  

My daughter Olivia said to definitely make this recipe again!  

Baked Greek Chicken

Today's recipe is from my friend Ruth.

Don't let the length of these instructions scare you away!

This recipe sounds DELICIOUS!

Baked Greek Chicken

Ingredients: 

1 whole broiler/fryer chicken -- cut up (I used thighs and breasts)

1 tsp salt

2 lemons

3 cloves garlic, crushed

1 T fresh oregano, chopped

1/8 tsp black pepper

1 T olive oil

1 fennel bulb, cored and sliced

 

Orzo

1/3 cup pitted kalamata olives, halved

1/3 cup crumbled feta

 

Preheat oven to 425. 

 Pat chicken dry.  Loosen skin and sprinkle 1/2 tsp salt under the skin.  

Grate zest of one lemon, then cut lemon in half and juice.  

In small bowl, stir together 2 tsp. zest, 2 T of lemon juice, remaining 1/2 tsp salt, 

garlic, oregano and pepper.  

Tuck half of this mixture under the skin of chicken.  

Cut peel off of second lemon, chop into pieces.

 

Add olive oil to remaining herb mixture in bowl.  

Toss with sliced fennel and chopped lemon.  

Transfer to a large baking dish.  

Top with chicken pieces and bake at 425 for 40 minutes 

(I baked it longer -- until it was really golden brown -- like closer to an hour). 

 

Meanwhile, cook orzo following package directions.  

Drain and transfer to a bowl.  

Transfer chicken to a platter and spoon fennel and some of the

 drippings from the pan in with the orzo.  

Add olives and feta and stir to combine.  

Serve warm.

Crumb Cake

Today's recipe is from my sister Liz!

Crumb Cake

1 box vanilla cake mix

Crumb Topping:

3 1/2 cups flour

1 cup sugar

3 sticks of butter, melted

1 tsp. cinnamon

Bake cake mix according to directions on package.  

Pour batter into a 9X13 pan.

Bake for about 10 minutes, until there is a skin on top.

Meanwhile, combine the remaining ingredients.  Mix together and crumble.  

Add the crumb topping to the top of your cake and bake until the top of the cake is slightly browned.

Cool and Enjoy!

Our First Recipe!

Today's recipe is from Kathy.  

She's sharing her recipe for Pot Roast.  

 Kathy uses a Pressure Cooker.

I have included directions for crock pot and oven cooking. 

 

Ingredients:

Bottom round roast

1 can Campbell's Cream of Mushroom Soup

1/2 bottle of a small bottle of Gravy Master

Small bag of carrots, quartered

1 medium size onion, quartered

1 cup water

Garlic salt, freshly ground black pepper

PRESSURE COOKER:

Brown the meat on all sides directly in the pressure cooker.

 Sprinkle garlic salt and freshly ground black pepper 

on all sides and poke with fork to insert flavor into the meat.  

 

After the meat has browned, add the remaining ingredients 

and put the pressure cooker on for 60 minutes.  

CROCK POT:

     

Using a heavy frying pan, brown the roast on all sides on top of your stove.  

Then add the roast to the crock pot and the rest of the ingredients.  

Set your crock pot to either low or high, depending on how much time you have.  

I've made pot roast in my crock pot before and it works out great. 

OVEN:

Brown the meat directly in your favorite roasting pan on top of the stove.  

Then add the rest of the ingredients and cook in the oven at 375 until the meat falls apart. 

I usually cook my pot roast in the oven.  

Serve your pot roast over hot buttered noodles, creamy mashed potatoes 

or my favorite, potato gnocchi.  

 

ENJOY!

A New Blog

Well sort of.  

I have another blog, Walking on Sunshine.

And I have a Facebook page.

On Facebook we often discuss what we're having for dinner.

Some of my friends want the recipes.

So on this blog, I will post the recipes for my Facebook friends.

Come back on Monday to see the first recipe...