Broccoli & Ham Quiche

My husband and I had this for dinner, but I quickly realized it was much more of a breakfast dish. I guess some people love breakfast foods for dinner, so I guess it could be satisfying for both. It could easily be made into a vegetarian dish by leaving out the meat as well. I served this with fresh fruit. Yum :)

Broccoli and Ham Quiche

3/4 c. chopped cooked ham
1 pkg. frozen chopped broccoli
1/2 c. chopped onion
1/2 c. chopped green pepper (I used red)
1 c. grated cheddar cheese
1 1/2 c. milk
3/4 c. Bisquick mix
3 eggs
1 tsp. salt
1/4 tsp. pepper

Heat oven to 400 degrees. Lightly grease quiche dish. Thaw broccoli (squeeze out water) and mix with ham, onion, pepper, and cheese. Spread in dish. Beat remaining ingredients and beat until smooth. Pour over other ingredients and bake until brown, about 35-40 minutes. Let stand 5 minutes before cutting.



Side Note: It took about an hour for this to cook, I think partly because I used a taller dish. It would do better in a shallow dish instead.




Source: Cooks.Com

Peach Passion Fruit Smoothie

I know this isn't the best picture, but hey, its better than nothin. As I've mentioned before, I'm having a hard time getting my one year old to eat solid fruits. I've found that smoothies are just the ticket. I've been having fun experimenting with different fruits. Seriously, Jamba...why aren't you paying me loads of dough to invent new recipes for you?? :)



Peach Passion Fruit Smoothie

1/4-1/2 C strawberry yogurt

1 C frozen peaches

1 banana

frozen or fresh raspberries and strawberries (I just threw in a big handful of each)

1/4-1/2 C milk

Blend away until smooth. Add as much milk as you'd like for desired consistency. :)

French Bread

My friend invited me over last week to teach me how to make this tasty French Bread. And trust me, its A-MA-ZING! The outside isn't really tough the way it is at the store. Ya know how it crumbles ALL over the floor and counter every time you cut into it? So frustrating to clean all those crumbs up. This crust is softer and the inside is so soft and fluffy. I'm not a huge fan of processed all-purpose flour, but in this recipe, it is really good. This recipe does take time...but its not hard. And, it makes 4 big loaves that Natalie says you can freeze and it tastes just as if you made it that day.

French Bread
Natalie Johnson


4 ½ Cups warm water

3 Tbsp Yeast

3 Tbsp sugar

3 Tbsp oil

1 ½ Tbsp salt

12 cups flour

Dissolve yeast and sugar in warm water. Add oil and salt. Then add half of the flour; mix and add remaining flour. Knead dough and let rest 10 minutes & punch down every 5 minutes for 20 min. Then Shape into loaves on a large greased cookie sheet. Slit the top of the loaf and let raise 10-20 minutes. Bake at 400 degrees for 25 minutes. (makes 4 large loaves)

Soy Sauce Chicken

This is the BEST chicken marinade recipe I have. I promise you, you'll love it. This was what my husband requested for his birthday dinner-its that good. As for the Sprite or 7-Up, my mother-in-law said she once substituted apple juice and it worked just as well. I'm not sure if I believe her.....because this chicken always comes out so tender. I wonder if the carbination has something to do with it??? Anyway, I always have a 12 pack of Sprite laying around just to use in this recipe. I'm not a soda fan, but for this recipe I make an exception. I also love this recipe because you can use this chicken in lots of dishes-I use it in my Chinese Chicken Salad recipe or throw it on a bun with melted swiss, sauteed peppers, onions and mushrooms and have chicken sandwiches.





Thaw chicken and marinade for 24-48 hours for best results. I prefer it cooked on the grill, but you can also bake it covered in the oven at 350 degrees for 30-45 minutes.



Chicken Marinade:
½ C sprite or 7-Up
1/8 C vegetable oil
¼ C soy sauce
¼ tsp garlic powder ( I usually put at least 1/2 tsp-1 tsp because I love garlic flavor)
1-2 LBS chicken ( prefer boneless skinless)

Skor Cake

So, it was my husband's birthday recently and I asked him what kind of cake he wanted. After going through 3 different options, he finally settled on, "that cake thats chocolate with the toffee and its gooey." Well, my husband couldn't believe the real name of the cake......"Better Than Sex Cake." He didn't like that name because we don't want to have to explain to our son what sex is anytime soon, so I started teasing him calling it, "Better Than Jennifer Anniston Cake." It can also be found under, "Better Than Brad Pitt Cake," but lets face it, Brad Pitt just isn't what he used to be now that he is with Anjalina Jolie. Am I right people??? She just seems so weird to me. Anyway, my friend Natalie called it "Skor Cake" (even though I made it with Heath bars SHHHHHH). "Skor Cake" it is. And dang-its dangerous, delicious, and you won't be able to get enough of it. Well, actually-you will-because its pretty rich, but SO good. Enjoy!

Skor Cake
Ingredients:
1 German chocolate or other chocolate cake, baked, 13x9x2-inch
3/4 cup fudge topping (I used chocolate syrup)
3/4 cup caramel or butterscotch topping
3/4 cup sweetened condensed milk (I used one small can)
6 chocolate covered toffee bars, chopped

1/2 bag chopped toffee pieces, found in baking isle
1 small carton real whipping cream, whipped

Preparation:
Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. This takes a minute or two so be patient. Sprinkle half of the toffee pieces onto cake. Frost the cake with the whipped topping. Drizzle a little chocolate and butterscotch syrup on top to decorate. Then spread the remaining toffee pieces and chopped toffee bars to complete the decoration. Try to keep your hands off of this great cake before serving!
Serves 12

Original Source, Adapted by Mel

http://southernfood.about.com/od/chocolatecakes/r/blbb678.htm

Berry Medley Fruit Smoothie

I've been having trouble getting my little guy to eat most fruits, but if I blend them up in a smoothie, he is all game! This smoothie was SO good. I highly reccomend it-like, HIGHLY. :) I should get a part time job at Jamba Juice for my mad smoothie skills. Try it, you'll see what I'm talkin about.

Berry Medley Fruit Smoothie

16 oz (1 lb) Frozen Berry Medley assortment (found in the freezer section at Walmart) OR fresh strawberries, blackberries, blueberries and red raspberries

1/4 C vanilla yogurt (I like the 'Mountain High' brand, no added processed sugars or corn syrup)

1/2 C milk (or however much it takes to make it the consistency you desire)

1/2 banana

Blend, blend away until smooth. Delicious.

Lemon Squares

Yes, they are delicious and I could eat a whole pan without blinking an eye. I LOVE lemon bars and this recipe is really good. So enjoy! Side note, I doubled the above recipe.

Lemon SquaresLoraine Warnick


*This recipe makes a 8x8 or 9X9 pan-double recipe for a 9X13 pan.
Crust:
1 C flour
½ C butter, softened
¼ C powdered sugar

Topping:
2 eggs
1 C sugar
½ tsp baking powder
¼ salt
2 tsp grated lemon peel
2-3TBS lemon juice (use fresh, its SOOO much better)
2 TBS flour

DIRECTIONS:

Crust:
1. Heat oven to 350 degrees.
2. Mix flour, butter and powdered sugar. Press in an ungreased square pan, 8X8 or 9X9, building up ½ inch edges.
3. Bake 15-20 minutes at 350 degrees.

Topping:
4. Beat remaining ingredients until light and fluffy, about 3 minutes.
5. Pour over hot crust.
6. Bake until no indentation remains when touched lightly in center, about 25 minutes. If this layer is not golden brown on top, its not done!
7. Cool, cut into 1 ½ inch squares. Dust with powdered sugar if desired.

Photo Source: here