Mother's day quiche

This mother's day we celebrated with a lovely brunch. I made these mini quiches to satisfy everyone's preferences! Here is the recipe, from the more with less cookbook.

Preheat oven to 425.

Mix
3 tbsp oil
3 cups shredded potatoes

Press into a 9" pie pan, or 8 ramkins.

Bake for 15 minutes until slightly browned.










 Remove and layer on
1 cup shredded cheddar cheese
3/4 cup cooked sausage or bacon
1/4 cup onion(I left this out)
I also added mushrooms

Beat together:
1 cup rich milk(add some cream)
2 eggs
1/2 tsp salt
Dash of pepper

Pour egg mixture over other ingredients. Sprinkle with parsley flakes.

Bake at 425 for 30 minutes until lightly browned. Enjoy!

Triple Berry Cobbler

We make this cobbler every year at the annual FMC Youth Group Pork Dinner. The berries include raspberries, blueberries and blackberries!

You will want to scale this down since it makes a 11x15 pan!

1- 48oz bag triple berry frozen fruit

1/2 cup flour

1/4 cup sugar

dump all this into the bottom of the pan and mix

Using a food processor or a fork, combine the following till crumbly.

1 1/4 cups butter

2 1/4 cups oatmeal

2 1/4 cups brown sugar

2 cups flour

3/4 tsp baking soda

3/4 tsp baking powder

Crumble over the fruit filling. Bake at 350 till fruit bubbles, around 30-45 minutes.

Another Cinnamon Roll Recipe

I've been making different cinnamon roll recipes lately, since Jordan has been eating them every morning (got to be better then doughnuts!). I have quite a few recipes that I like, but I tend to rotate through them. My favorite right now is the bun and cinnamon roll recipe from the Mennonite Girls Can Cook recipe book. It's easy, fast and always turns out for me!

You can find the recipe here: http://www.mennonitegirlscancook.ca/2010/02/buns-and-platz.html

and a few pics! No frosting since my picky husband won't eat them then...

Also, I will be heading the pork dinner at First Mennonite Church this week, where a favorite dessert is triple berry cobbler. I will post the recipe later this week.

Sausage Corn Chowder

This recipe is also from my mother-in-law, and is fantastic for a cold winter day (which we finally got a few of in Kansas!). Jordan's not a big fan of soup, but this is one that he will actually eat. It's also easy to make as you basically dump a few cans of things together, but who can complain about that....

Here it is:

1/2 lb italian sausage
1/2 cup chopped onion
2 tsp minced garlic
2 cups milk
10 3/4 oz can - cream of chicken soup
1 cup corn
1 medium tomato, chopped
1 - 4 oz can diced green chilies (I sometime substitute the tomato and green chilies for rotel)
1/4 cup chopped fresh cilantro
1/4 tsp cayenne pepper
1 cup shredded monterey jack cheese

Cook sausage, onion and garlic. Drain fat. Stir in milk, soup, corn, tomato, chilis, cilantro and pepper. Bring to a boil. Reduce heat and simmer uncovered for 15-20 minutes. Stir often. Add cheese, cook until it melts. Makes 4-6 servings.

No Bake Peanut Butter Cookies

These no bake cookies are easy to make and wonderful to eat! This recipe is my mother-in-law's, and so she gets all the credit. I usually make them in muffin tins.

Here's the recipe:

1 stick margarine
1 1/2 cups sugar
1/2 cup milk
1/4 cocoa

Bring to a boil. Add:

3 to 3 1/2 cups quick oats
1/2 cup peanut butter
2 tsp vanilla

Mix well into boiled syrup. Using a cookie scoop, or a tablespoon, drop into muffin tins. Store in the fridge.

Enjoy!

Blueberry Bran Muffins

12/12/12! Which means that it has been over one month since my last post. I'm not sure if I can commit to this, but I hope to post almost everyday till Christmas Day!

This recipe is my favorite breakfast muffin. It's great fresh and frozen. Sometimes I add chocolate chips sometimes instead of blueberries if I'm feeling naughty. (and this is not part of my Christmas baking, which recipes are to come...)

Here's the recipe(from Allrecipes.com):
1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1/2 tsp vanilla
1 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup blueberries

Preheat oven to 375F. Mix the wheat bran and buttermilk and let sit for 10 minutes. Mix dry ingredients and add to wet ingredients (kind of a dump it all together recipe). Add blueberries last and put into muffin cups.

Bake for 15 to 20 minutes.

**Note the new muffin pan that my sister insisted I needed after seeing one of my blogs that had my old Thrift Shop muffin pan...

Pumpkin Spiced and Iced Cookies

It may have been a month since my last post, but I am planning to kick it up a notch with the Holiday baking season starting! To say that the last month has been busy is an understatement, for example it took me 2 weeks to get all my laundry done and move my suitcase after my last trip...

Well, anyways. Since I had not baked in a month, I decided to make these great Pumpkin Chocolate Chip cookies! This recipe is from the Cookie Bible

Here's the recipe:

2 1/4 cups flour

1 1/2 tsps pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup (2 sticks) butter or margarine, softened

1 cup sugar

1 can (15 oz) pumpkin

2 large eggs

1 tsp vanilla

2 cups Chocolate Chips

Preheat over to 375. Beat butter and sugar in the mixer until creamy. Add and mix pumpkin, eggs and vanilla. Gradually add in flour, pumpkin pie spice, baking powder, baking soda and salt. Stir in chocolate chips. Drip by tablespoon (or cookie scoop) onto baking sheets.

Bake for 15 minutes or so.

Vanilla Glaze (I didn't do this part because Jordan does not like icing, weird!)

Combine 1 cup powdered sugar, 1 to 1 1/2 tbps milk and 1/2 tsp vanilla. 

Enjoy!