Zucchini Bake

Ingredients:

6-8 eggs
1 cup sour cream
2 cups cheddar cheese
1/4 teaspoon Tabasco sauce or other hot chili sauce
1 teaspoon salt
1/4 teaspoon black pepper
4 zucchini chopped
6 slices of bacon, cooked and chopped into bits
1/2 onion, diced
Olive oil
Butter

Preheat oven to 350°

In skillet brown the diced onions with a drizzle of olive oil and about 1 Tbsp butter.
Then add the chopped bacon, zucchini, salt and pepper.
Cook in the skillet until zucchini is limp.



Place eggs, sour cream, cheese and Tabasco in large bowl and mix well.



When zucchini mix is cooked add to other ingredients and mix well.
Place into casserole dish.
Bake for 35 to 40 minutes or until bubble and golden.




ENJOY!

Most AWESOME Meatballs

Ingredients:

1 pound turkey meat
1 box of stuffing mix ( I use cornbread )you will only use half the box
1 cup Parmesan cheese
1 Tsp minced garlic
1 egg
1 Tbsp Italian seasoning
1 small jar of spaghetti sauce
Olive oil

You can add a dash of salt and pepper if you so choose ;)

Preheat oven to 350º

Pour half the jar of spaghetti sauce into a 9X13 backing dish to coat the bottom.

Mix all other ingredients in a large bowl.





Form into golf ball size balls.





Pour about 2 to 3 Tbsp of olive oil in a frying pan, wait till oil is hot then place meat balls into pan until you have no more room.





You just want to sear the meat balls on both sides then place in baking dish with sauce.

Pour the remaining spaghetti on top of meat balls.





Cover with foil and bake in the oven for about 25 to 35 minutes.



YUMMY!

ENJOY! ;)

Roasted Garlic-Potato Soup

It has been cold and rainy for the past few days!
While relaxing on the couch and trying to finish up reading,The Girl with the Dragon Tattoo, my mind started to wonder with thoughts of warm, comfort foods...must be the weather, meh! :)

I came across this Potato Soup recipe and decided to try it!

Roasted Garlic-Potato Soup



Ingredients

5 whole garlic heads
2 bacon slices, diced
1 cup diced onion
1 cup diced carrot
2 garlic cloves, minced
6 cups diced baking potato (about 2 pounds)
4 cups low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup 2% low-fat milk
1/4 cup chopped fresh parsley


Preparation

Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350° for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/4 cup of garlic pulp; discard the skins.

Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, and minced garlic, and sauté 5 minutes. Add potato, broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf.

Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth. Return purée to pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat, and stir in chopped parsley.

ENJOY!

Chocolate Bliss Pecan Pie

Chocolate Bliss Pecan Pie....what more is there to say :) CHEERS!



Ingredients

1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, divided
1 (9 inch) ready-to-use refrigerated pie crust
2 tablespoons butter or margarine
3 eggs, slightly beaten, divided
1/4 cup firmly packed light brown sugar
1 cup corn syrup
1 teaspoon vanilla
1 1/2 cups PLANTERS Pecan or Walnut Halves

Directions:

Preheat oven to 350º
Coarsely chop 4 of the chocolate squares; set aside. Line 9-inch pie plate with pie crust as directed on package.

Microwave remaining 4 chocolate squares and butter in large microwavable bowl on HIGH 1 to 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Brush bottom of pie crust with small amount of the beaten eggs. Add remaining beaten eggs, sugar, corn syrup and vanilla to melted chocolate; stir until well blended. Add chopped chocolate and pecans; mix well. Pour into pie crust.

Bake 55 minutes or until knife inserted 2 inches from edge comes out clean. Cool on wire rack.

ENJOY!

Cheddar Broccoli Bake

I started making this recipe for Thanksgiving and my Hubby LOVES it, along with a few other friends, who have recently asked me to post the recipe for them to use this Thanksgiving, so with no further delay....Cheddar Broccoli Bake!

Sorry :( no pictures...YET!

Ingredients:

1 10oz can of Cheddar Cheese Soup
1 cup of shredded cheddar or mix cheese
1/4 cup of milk
2 stocks of fresh broccoli, chopped
1/4 cup of diced onion
salt
pepper
Ritz crackers
Butter

Preheat your oven to 350º

In large bowl mix; Broccoli, soup, milk, onion, shredded cheese and a dash of salt & pepper.
Place in baking dish.

In another bowl mix about half a tube of Ritz crackers and about 2 TBS. melted butter.
Layer the Ritz cracker mix on top of the broccoli mix and place in oven for 30 to 45 minutes or until bubbling.

Hope you enjoy this recipe as much as mine do!

GO MEAT!!! Chili Recipe

Tis the season for.....My AWESOME, GO MEAT chili!!!



Don't you love this weather? I do! It's the perfect weather to make my Homemade GO MEAT Chili and let me tell you! If you're a meat lover and like just a little bit of heat with your chili, then this is the chili recipe for you!

Ingredients:

1 Jar Chunky Salsa, your choices ;)
1 Can Original Rotel, drained of all juices
2 Cans Diced Tomatoes
1 8oz Jar Taco Bell Mild Sauce
2 Pkg. Mild Chili Seasoning Mix
1 14oz Fully cooked Jalapeno Sausage
1 16oz Mild Pork Sausage
1 16oz Ground Turkey Meat
1 1/2 tsp. Ground Cumin



Cook ground turkey meat and pork sausage in large saucepan, add Rotel and cook until brown.



Cut the Jalapeno sausage into chunks and add to meat mix with 1 Pkg. of Chili seasoning. Mix well and then turn to low heat and let simmer for about 15 minutes.





In another large saucepan, add diced tomatoes and Taco Bell Sauce, chunky salsa and cook on high heat until it starts to boil then turn heat down to low and add the meats, the other Pkg of chili seasoning and the ground cumin, mix well.



Simmer of low heat for about 25 to 30 minutes, stirring occasionally.

Serve with Shredded Cheddar Cheese!


CHEERS!

Quiche Casserole, Comfort Food For The Family

It's that time of the year, when everyone in the house is coming down with something!
Right now, we have one kidio, with a cough and runny nose and one hubby with body aches and a sore throat...eeeeeeeek!

Have no fear, Supper Mom is here ;) or at least she can make some yummy comfort foods to help ease the pain. ;)

Today, it's Oh So Yummy Quiche Casserole!



Ingredients

1 Tsp. Minced Garlic
1 cup chopped onions
5 bushels of of broccoli cut
10 eggs
2/3 cup milk
2 1/2 cups Shredded Cheese
pie crust ( See my pie crust recipe )
Olive Oil
Butter
7 to 10 pieces of fully cooked bacon, chopped into pieces
Salt and pepper

Preheat your oven to 375º

Easy Pie Crust Recipe:

4 cups all purpose flour
1 tsp. salt
2/3 cup buttermilk ( Regular milk will work just fine )
1 1/3 cup vegetable oil

Measure flour and salt. Add milk and oil. Mix until dough is formed. Roll out and line a 9x13 backing pan with crust.


Place pie crust into the oven and let cook for 15 minutes or until a semi cooked but not fully cooked.
Set aside an cool.

Quiche Casserole Recipe:

Place 4 Tbs. olive oil, 3 Tbs. butter, diced onion and cut broccoli into a pan and saute everything until tender. When done, place in bowl and let cool.

Whisk eggs, milk, dash of salt & pepper and bacon bits, together in large bowl, until well blended.


Place cooled veggie in the cooked pie crust/baking dish.


Cover with 1 1/2 cups of cheese.


Then pour egg mixture over the top.


Finish it by sprinkling the rest of the cheese on top.


Place in oven and cook for 45 minutes or until a toothpick comes out clean.


Let cool and serve!