Soooo savory, I made these this morning and they were a huge hit. Delish!! And easy!!
- 2 cups diced precooked ham
- 1 cup (your choice) cheese; I used a mexican blend (yes, from a bag!)
- 6 eggs
- 2 egg whites
- 3 T green onions
- 2 T milk
- 1/4 t pepper
I used a regular sized muffin tin to make individual serving sized portions. Spray tins, add equal amount of ham in each tin, top with cheese.
In large bowl beat eggs and whites. Spoon over the cheese, fill 3/4 full
Bake in a preheated 375 degree oven for about 24 minutes or until a knife inserted comes out clean. Loosen edges, serve warm.
I have seen these done before and thought that they would be pretty hard and take forever, I was sooo wrong!!! Easy Easy!!
- 2 T butter (the real stuff!)
- 2 eggs
- 1/2 cup milk
- 1/8 t cinnamon
- 2 T sugar
- 1/2 cup flour
- various cut fruits, I used blueberries, strawberries, raspberries and banannas
Place butter in a 9-inch pie plate, place in preheated 425 degree oven for 4-5 minutes until melted.
In small bowl whisk eggs and milk. In separate bowl combine fkour, sugar and cinnamon. Add wet mix into dry mix, mix until smooth.
Pour into prepared pie plate. Bake 18-22 minutes until sides are golden brown and crisp.
Combine fruits. Add to pancake and sprinkle with powdered sugar, enjoy!!
Another tried and true experiment.
- 2 cups strawberries
- 2 cups blueberries
- 2 cups raspberries
- 5 cups sugar
- 2 T lemon juice
- 3.4 cup water
- 1 pkg powdered fruit pectin
Either mash berries for a chunkier jam or throw in the blender to make it more smooth.
Place berries in large bowl, stir in sugar and lemon juice. Let stand 10 minutes. Do not forget the lemon juice, doing so will make your jam discolor!!!
In saucepan bring water and pectin to a boil for one minute, stirring constantly, add fruit mixture, stire for three minutes. DO NOT leave the kitchen while it is boiling!!!
Skim off foam
Pour into jelly jars, I recommend a food funnel. Cool and cover until set. Refrigerate or freeze within 24 hours, don’t foget, it will go bad if you do not!! Refrigerate for up to three weeks or freeze for up to a year.
Mixed berry on left, strawberry on right.
My first attempt at making jam. Couldn’t do the regular kind because I do not have all of the crap one needs for that huge process. However I will tell you right now, DO NOT walk out of the kitchen while the mix is cooking on the stove top….it WILL boil over and will be a bi*ch to clean, just ask my husband!!!
- 4 cups strawberries
- 5 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 cup lemon juice
- 3/4 cup water
- 1 pkg ( 1-3/4 oz) powdered fruit pectin
Wash berries. If you want chunky jam, try a potato masher or ricer to leave a little “chunk”. If you want less effort, like me, and don’t like “chunks” in your jam, place them into a blender.
In large bowl, add berries, sugar, syrup and lemon juice. Let stand for 10 minutes.
In kettle, add berry mix and water. Stir in pectin. Bring to a full boil on high heat. Remember, DO NOT leave the kitchen at this point!! Boil for one minute, that’s it, and stir constantly.
Remove from heat. Skim the foam off.
Pour into jars, I used the plastic ones made specifcally for freezer jam (Menards). Fill leaving 1/4 inch at the top for expansion room. Cover and let stand overnight, place into freezer within 24 hours. Refrigerate 3 weeks or freeze up to one year.
I never had a hashbrown casserole until we moved to Iowa. These make a great sidedish and take very little effort and time.
- 1 can reduced fat cream of potato soup
- 1 cup reduced fat sour cream
- 1 T flour
- 1/2 t garlic salt
- 1 pkg frozen shredded hash brown potatoes
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
In a large bowl combine soup, sour cream, flour and garlic salt. Add in potatoes and cheese.
A nice add in at this point might be diced precooked ham….would make a great breakfast meal all by itself!
Pour mixture into (PAM sprayed) 13×9 baking dish. Sprinkle with Parmesan cheese and Paprika.
Bake, uncovered in a preheated 350 degree oven for 50-60 minutes.
I made the pork medallions with the hashbrown casserole and a vegi. Baked in the oven together….sshhhh!!
So, I love bacon. It is one of my top two favs, right next to cheese. Cheese and bacon make everything beautiful, not to mention tasty!!
8 slices bacon
1 tablespoon garlic powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds pork tenderloin
2 tablespoons olive oil
Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
I bought the pork loin and cut it into about 1 1/2 inch slices. Wrap the medalions with a slice of bacon, I used HyVee brand, thick sliced, hickory flavored to add a little smoke flavor.
Sprinkle both sides with the seasoning mix. If you don’t have these specific seasonings, you can substitute with a delish pork rub.
Put medallions on a (PAM sprayed) ovensafe cooling rack, then onto a 1 inch deep baking sheet for bacon dripings…you don’t want that in the oven. Place in a preheated 400 degree oven for about 30-40 minutes.
I could not get an “after” picture because it was eaten way too quickly!!