4 Large Eggs
1/2 LB Bacon
1 Lb Frozen Spinach
8 oz package Swiss Cheese Slices
1 Pint Half and Half
1/2 tsp of each Salt /Pepper
2-Pie crust 9 inch frozen or home made.

On a Baking pan with a wire rack, lay out slices of Bacon and bake at 350 degrees until crisp. About 15- 20 minutes.
When cooled enough to handle, cut into small bite size pieces. ( you can cook the bacon in a skillet, I prefer the oven for even crisp bacon)

Add frozen spinach to a strainer and run water on it until defrosted. Squeeze out excess water.
Double up about 4 paper towels and add spinach. Squeeze out any more excess water.

On a cutting board, cut up bacon and Swiss cheese into small pieces.

In a mixing bowl, add spinach, bacon, cheese. In another bowl, lightly beat eggs until yolks and whites are mixed add to mixing bowl.
Add Half and Half, salt and pepper and stir.

Divide mixture into two pie crust. Place in oven on baking pan.

Bake on 350 degrees for 45min to 1 hour. Check for done-ness same as a cake, insert a toothpick and when it comes out dry they are finished. Serve with any seasonal fruit.

*Hints: Placing aluminum foil around the edges of the pie shell, keeps them from cooking to fast and burning.

Keep pie shells frozen until ready to use, this will make easier to handle.

To give as a gift, let Quiche cool and wrap in a colorful saran wrap with a pretty bow or ribbon!

**If you do not like Bacon, substitute with crab meat, ham or breakfast sausage to taste.

Serves 6-8

Quiche Plate

Quiche Pan

Serving Plate

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1 lb Breakfast Sausage
2 TBS Oil
2 TBS flour
3 cups milk
salt and pepper, to taste

Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a wooden spoon.

With a slotted spoon transfer cooked sausage to a plate with paper towels.
Add oil, to the drippings in the skillet if needed. (You want 2 TBS of oil total)
Add flour, stirring until blended and bubbling making a Rue’.
Slowly add 3 Cups milk; while stirring and cooking until thickened and bubbly.
Add the crumbled sausage.
If too thick, add a little more milk.
Taste and add salt and pepper.
Spoon sausage gravy over 1 large or 2 small split biscuits

Serves 4 to 6

Home Made Baking Powder Biscuits

2 cups All Purpose Flour
4 tsp. baking powder
1/2 tsp. salt
1/2 Cup Shortening (Cold)
2/3 Cup Milk
1 Egg

In a large bowl, sift flour, baking powder. Cut in shortening with a fork until it resembles course crumbs. (do not use your hands as the shorting will become warm). Add milk gradually, stirring until soft dough is formed.
Turn out on slightly floured board and lightly “knead”. Roll 3/4inch thick and cut with 2-1/2 inch floured biscuit cutter.

Bake on lightly greased baking sheet in a pre heated 450 degree oven for 8-10 minutes or until golden. These are great served with tea, jam or honey.
Makes 12 Biscuits

Breakfast Dishes

Biscuit Jar

Crock Pot

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1/2 Chicken Cooked
1 Egg
2 Small Stalks or 1 Large Stalk Celery chopped small
1 whole Scallion chopped small
1 tsp Rosemary dried or 1 Sprig Fresh
1 tsp Parsley dried or 1 TBS Fresh Parsley
1/2 tsp Dried Basit
Salt / Pepper to taste
3/4 cup Mayonnaise
2 TBS Ketchup
Lettuce (Spring Mix or Lettuce you like)
Tomato 1/4 inch Slices
1/2 tsp Liquid Smoke or Wortershire
Your Favorite Roll

In a sauce pan add water and boil egg for 7 minutes to reach hard boiled stage.

Peel skin and take meat from bones of chicken.
You could use a roasted chicken from the grocery store for this or cook your own.
Place meat in mixing bowl.

On a cutting board, chop up Celery, Scallion (green onion) rosemary and parsley if fresh.
Add to bowl with chicken and season with salt and pepper.
Add Mayonnaise, ketchup and liquid smoke to a small bowl and mix. ( Add more liquid smoke if desired)
Pour into chicken mixture and mix well. Let chill in refrigerator for 1 hour.

On a your favorite roll add a little more of the mayonnaise mix if desired, lettuce, chicken salad and top with tomato.

Makes 4 sandwiches

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The word Parfait in French means Perfect. In 1894 Parfait began being to referred to as a frozen dessert make of sugar, syrup, egg and cream.

Parfait made in America is made with cream, ice cream or jello layered with ingredients like yogurt, fresh fruit nuts, or whipped topping served in a tall glass showing off the layers. Even the Sundae traditionally could be referred to a Parfait.
This Angel Food Parfait is a take off of the Parfait and when done layering this dessert does look similar to the Sundae.

1 Small Angel Food Cake
7-8 Fresh Strawberries
1 Jar Strawberry Glaze
1 8 oz Size Cool Whip or Whip Topping
1 4 oz pkg Vanilla Pudding
1 20 oz Can Crushed Pineapple
1 Small Bag Sweet Flaked Coconut
1 TBL Sugar

Rinse Strawberries and cut off the tops. Slice length wise. Put into bowl, add sugar, toss and leave out about 20 minutes. (If your Strawberries are very sweet, skip this step)

In a strainer, drain the pineapple. Place pineapple in mixing bowl and add dry pudding, mix well. Fold in Whip Topping and mix until all blended, set aside.

On a cutting board, slice Angel Food Cake into bite size squares and put into pile.
Pick out your dessert glassware. They could all be the same or different designs, but try to pick them out to be close to the same size in width and height.

Assemble the Dessert:

Place a spoonful of the Strawberry glaze in the bottom of the glass.
Place 1 or 2 pieces of Angel Food Cake.
Add spoonfull of Pineapple filling.
Add 3-4 Strawberry slices
Couple more pieces of cake
Drizzle another spoonful of Strawberry Glaze
Add spoonfull of Pineapple filling.
Couple more pieces of cake
Drizzle another spoonful of Strawberry Glaze
Add spoonfull of Pineapple filling.
Add a couple more slices of Strawberries to the top
Drizzle another spoonful of Strawberry Glaze
Top with Coconut

Makes 5-6 Parfait’s

Dessert Glassware
Strawberry Kitchen Decor
Pineapple Kitchen Decor
Pineapple Glassware

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Rice and beans is a popular comfort food and staple dish in Latin America the Caribbean and various other countries.
The norm and correct way to enjoy this meal is to eat the rice and beans in the same bite.
In New Orleans their dish is known as red beans and rice and as I made with pink beans here, can also be made with smoked or Andouille sausage. The mixture of Latin cuisine and New Orleans flair with the sausage makes this version of pink beans and rice, delicious.

1 LB Can GOYA® Pink Beans
1/2 Lb Kielbasi Sausage
1/2 Medium Onion
1 Large Stalk Celery
1/2 Cup Fresh Cilantro leaves
1/4 Cup Fresh Parsley
1 Clove Garlic
1/4 Cup Beer
1 Cup Water
1 tsp Cumin powder
Fresh Cracked Pepper
Salt
White Rice

On a plastic cutting board, cut sausage in half and than into small bite size pieces. Clean cutting board or use another cutting board to chop up onion, celery, cilantro, parsley and garlic.
In a cooking pot set on medium low to medium, add a TBS of oil and cook sausage until lightly browned. Remove from pan and set aside.

Add another TBS oil to pan and add veggies and herbs, leaving garlic aside. Add Salt and Pepper, saute until soft.
Add garlic at the end and cook until soft. Pour in beer and stir up the great flavors on bottom.
Let cook a few minutes until beer is almost evaporated.(This also allows the alcohol to cook out) Add sausage back in pan and can of beans with juice, fresh pepper and 1 cup water. Let simmer on medium until liquid has thickened, about 10 minutes. Add cumin and 1/4 cup of cilantro chopped and salt if needed. Simmer for 5 minutes more to blend the flavors.

Serve beans on bed of white rice as a side dish with chicken, pork or beef. Or serve as a meal alone with a warm French Bread,

Serves 4-6

Rice Cooker

Serving Bowls

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1 lb. Hamburger
1/4 c. Onion diced
1/4 c. Celery diced
2 TBS Celery Leaves (tops)
1 Jalapeno Pepper (optional)
1 small Green Pepper (optional)
1/2 Cup diced cooked Potato’s
1/2 Cup Raisins
4-5 Salad Green Olives with Pimento’s diced
1 tsp Pepper ( Fresh Ground if you have it)
1/2 tsp Cayenne Pepper (optional)
1 TBS Chili Powder
1/2 tsp Cumin
1/2 tsp Garlic Powder or 1 Clove diced fresh Garlic
1/2 tsp Onion Powder
1 tsp Parsley or 1 TBS fresh
1 tsp dried Cilantro or 1 TBS fresh
1 tsp Paprika
1/4 Cup Water plus 1/2 cup Water
1 pack taco seasoning
Salt to taste
Flour tortillas

Toppings:

Shredded cheddar cheese
Sour cream
Chopped tomatoes (optional)
Shredded lettuce (optional)
jalapeno pepper (optional)
red pepper flakes (optional)

On a cutting board, dice up the Onion, Celery and Olives. Place about 1 TBS oil in skillet or frying pan and add veggies. Saute on medium until soft. Set aside on plate or bowl.
In the same skillet with the flavored oil put add hamburger and pepper. brown hamburger until cooked, drain in colander and place back in the skillet with the veggies.
Add 1/4 cup water, spices and taco seasoning packet an mix well.
Add Potato’s and Rasions cover and let simmer on medium low to medium for 5 minutes.
Add another 1/2 cup water and taco seasoning packet. Return to simmer uncovered another 5 minutes.

Place a paper towel on a microwave safe plate and tortilla on top of that.

Heat about 20 seconds. Remove tortilla to another plate.Start filling the burrito with the meat, cheese, and other condiments of your choice, wrap tortilla and serve with lots of napkins…

Filed under: Appetizers, Beef, Football Party Recipes, Kids Recipes, Meat Dishes, Potato Dishes, Sandwich Recipes, SuperBowl Party Recipes, breakfast | 1 Comment »

Get Giada Delaurentiis Cookbooks and DVD’s

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I met Danna Crawford aka powersellingmom 4 years ago when I came across this recipe for sale in her eBay store. I tried it and it has become a tradition in my family to cook these every year for my kids too. They are so easy to make, and have no flour. A fun and easy cookie to make with your kids and a tradition for your family and friends this holiday season.

Get the Yummy Recipe Here!

Happy Holidays!
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Bread Pans

Food Processor

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Get Cookbooks and DVD’s from Alton Brown Here!

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Cookbooks by Tyler Florence Here

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3 Cups All Purpose Flour
1 TBS Baking Powder
1 tsp Baking Soda
1/8 Tsp Salt
1/2 Cup Sugar
3/4 cup Butter
1/2 Cup Almonds
1-1/2 Tsp Lemon Rind
3/4 cup Milk
3/4 Cup Sour Cream
1 Cup Fresh or Frozen Blueberries
** If using frozen blueberries, let thaw and drain a bit in a colander

In a large mixing bowl add butter and flour. Cut in butter with pastry blender or fork.
Add Almonds and lemon rind and mix in. Pour in milk and sour cream and mix in
Add blueberries and mix gently. Dough will be sticky.

On a cutting board or smooth surface sprinkle flour and pour out dough.
Lightly knead the dough into the flour turning about 4 times.
Roll dough to 1/4 inch thickness and cut with a biscuit cutter 2-1/4 in round.

Lightly grease a baking sheet and place biscuits about an inch apart.
Bake 425 degrees for 15 minutes

Makes 20

Enjoy, MagiesPlace

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Great for rushed morning or on the go!

1/2 pound breakfast bulk sausage
4 large pita bread rounds
1/2 Green Pepper sliced thin
1/2 Onion, sliced thin
6 eggs, lightly beaten
1 TBS Milk
1 TBS Butter
1 TBS Olive Oil
Salt and Pepper to taste

In a skillet, brown sausage until fully cooked. Set sausage aside and drain fat. Add Olive oil, peppers, onions and saute until soft.
Put sausage back into pan. Cover to keep warm.
In a mixing bowl, crack open 6 eggs and beat well with 1 TBS Milk. Add pinch of Salt and Pepper.
Add to another pan and stir while cooking until scrambled over medium heat.
Cut pita breads in half crosswise, but not all the way. You want to preserve the pocket.
Put into microwave 20 seconds or until warm.
Spoon scrambled eggs into pita halves and top with sausage mixture.

Serves 4

Breakfast Tables
Breakfast Cookbooks

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4 Eggs
3/4 cup Milk or Half and Half
1 tsp Cinnamon
1/2 tsp Almond Extrat
1 TBS butter
4 slices Texas Toast, each cut, lengthwise, into 4 pieces
Sugar
Maple syrup

In a medium size mixing bowl add eggs, milk and almond extract.
Beat well with a whisk. Add slices of bread and soak until egg mixture is set but bread is not soggy..
Heat griddle or skillet to medium and add butter to melt.
Brown the bread sticks in skillet on each side
Remove to platter or individual plates.
Sprinkle with a little sugar and cinnamon and serve with maple syrup.

You can also serve this with cut up fruit - banana, strawberries, blueberries etc.

Makes 4 Servings

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1 cup Self Rising Flour
2 TBS Sugar
1 tsp baking powder
1/4 teaspoon salt
1 cup buttermilk
2 tablespoons Milk
1 egg
2 TBS Butter, melted
1 tsp Vanilla

In a large bowl, combine flour, sugar, baking powder, and salt. In another bowl, beat buttermilk, milk, eggs, vanilla and melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour the wet mixture into the dry mixture and whisk until just blended. (Do not over mix!)
Using a ladel, pour onto hot skillet ( about 1/2 cup full)  for each pancake.
When you see bubbles forming on the top, carefully flip to cook a couple minutes more on the other side.

Serve with fresh berries and the syrup of your choice. ‘
Serves 4

Pancake Molds
Pancake Batter Dispenser
Breakfast Cookbooks

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