Monday, August 27, 2007

Breakfast Quiche

This is the quiche I served at Janet's bridal shower.


1/2 pound thick sliced bacon
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container sour cream
salt and pepper to taste
2 (9 inch) unbaked pie crusts
2 tablespoons olive oil
1 onion, finely diced
1/2 pound fresh mushrooms, finely diced
2 cups finely diced smoked ham
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese, grated
8 eggs
1 1/2 cups half-and-half cream
1 tablespoon dried parsley
salt and pepper to taste


Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.

Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.

In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.

Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

Friday, August 24, 2007

Party Potatoes

32 oz. bag frozen shredded hash browns (I just use whatever the bag is- sometimes it is a little less)
2 (10 3/4 oz) cans cream of chicken soup
2 cups sour cream (you can put less, I usually put about 2)
1 cup grated cheddar cheese
1/2 cup butter (melted)
1/3 cup chopped onion (I leave this out)
About a cup bread crumbs (you can use 2 cups crushed cornflakes- I haven't tried that)
2 T. butter (melted)

1. Put hash browns in 9x13
2. Combine soup concentrate, sour cream, grated cheese, and 1/2 cup melted butter, (if you are using onions, you would add them here).
3. Blend in potatoes.
4. Combine breadcrumbs with 2 T. melted butter. Sprinkle on top.

Bake at 350 degrees for 1 hour and 1/2

Thursday, August 23, 2007

Monkey Bread

This is a favorite recipe of ours that is always a hit at brunches!

4 x 7.5-ounce tubes of refrigerated buttermilk biscuits
½ cup granulated sugar
1 tsp cinnamon
¾ cup brown sugar
½ cup butter

Preheat oven to 350 degrees. Cut each biscuit into quarters. Mix granulated sugar and cinnamon. Dip biscuit pieces into sugar mixture or shake in plastic bag to coat. Put pieces in an angel food cake or bundt cake pan. Melt butter and brown sugar; do not boil. Pour over biscuit pieces in cake pan. Bake at 350 degrees for about 30 minutes. Let cool for 10 minutes, then turn pan upside-down on a plate. Tear off pieces or cut into slices.

Thursday, August 16, 2007

Bacon Ranch Potato Salad

Ok- I hate potato salad usually, but I LOVE this.

Seriously bacon and ranch! What better combination is there in life?

2 lbs potatoes (I use red)
1 cup mayonnaise
1 packet dry ranch dressing mix
1/2-1 cup onions (any kind you like, green, red, whatever is in the bottom of the fridge) chopped up
1 box of freezer microwave bacon cooked and cut up into small pieces

Combine all of the ingredients except for the potatoes and stick them in the fridge for a half an hour. Cut up and boil the potatoes (peel them if you want). Mix the mixture from the fridge and the potatoes and your done. It's super good warm right after you mix it up, but you're supposed to let it cool and then eat it.