Monday, February 28, 2011


Breakfast Quiche
This makes two 9" quiches, which sounds like a lot, but it keeps really well. Since it takes a full package of most of the ingredients for two, it's easier to just make two.

1 twin-pack deep-dish pastry pie crusts
2 cups (one pint) half-and-half
4 eggs
1 cup chopped ham (I usually use the Hormel canned ham, one can is perfect. It's where the tuna is in most supermarkets.)
1 cup grated cheese (cheddar, or casserole blend)
1 cup chopped onion (or less, to taste. You can also use onion powder if you don't have onions on hand. I recommend the prechopped frozen onions, cause I'm lazy.)
salt-and-pepper to taste.

1) Take crusts out of freezer and wrappings. Leave on countertop to thaw a bit.
2) Preheat oven to 400 degrees.
3) Prick pie crust bottoms with fork all over, bake 5 minutes, pull back out. (this way the crusts aren't soggy.)
4) In large bowl, lightly beat 4 eggs. Beat in half-and-half, salt and pepper. Sit aside.
5) Sprinkle half of onions, ham, and cheese into each crust.
6) Pour half of egg mixture into each crust.
7) Bake at 400 degrees for around 35-40 minutes, or until egg filling is set and golden brown on top.

Enjoy! It keeps really well, just cover in foil and put in fridge after it cools. It's also a great thing to take to potlucks and family things, as it's easy to make in advance and it looks so much more complicated than it is. The crusts tend to burn a bit around the edges, if that worries you put a rim of tinfoil over the edges when you put them in to bake.
You can experiment with the fillings. I've used ham, broccoli and white cheeses; ground beef, cheddar, and bacon for a bacon-cheeseburger effect; and taco beef, green peppers and cheddar for a Mexican taste.

Sunday, February 27, 2011

Sausage Balls

Sausage Balls

2 lbs. Sage Sausage (Jimmy Dean's my favorite)
4 c. shredded cheddar cheese
1/2 c. minced onion
1/2 c. celery, chopped fine
1 1/2 c. biscuit mix (like Bisquick)
1/2 tsp. garlic powder or minced garlic

Preheat oven to 375 degrees.
Mix everything together thoroughly.
Shape into into 1" balls. (If you're making for later, freeze at this step. Thaw when ready to use and cook normally.)
Bake on ungreased cookie sheet for 15 min or until golden brown.
Makes about 6 dozen.

For something different, try some ingredient replacements.
1) replace celery with cooked chopped broccoli.
2) fine chopped jalapeno peppers and add 1/2 tsp chili powder.
3) Replace one of the pounds of sausage with Italian sausage, add 1/2 tsp of Italian seasoning, and add some Parmesan cheese.

Wednesday, February 16, 2011

Buttermilk Pie / Buttermilk Crunch Sundae (like Mark's)

Buttermilk Pie

Unbaked 9 inch pie shell
1/2 Cup butter, softened
1 1/2 Cups sugar
3 Tbsps all purpose flour
3 eggs
1 Cup buttermilk
1 tbsp lemon juice
1 tbsp vanilla
Cinnamon for sprinkling over the top, if desired

In mixing bowl, cream sugar and butter together until light and fluffy.
Add in all remaining ingredients.
Sprinkle cinnamon over the top, if desired.
Bake at 350 for forty minutes.
Let cool and store in refrigerator.
You can also sprinkle nuts or powdered sugar over the top.
Buttermilk Crunch Sundae
To make the sundae, cut a piece of pie into chunks. layer it with
vanilla ice cream, nuts, and caramel. Yum!