Rotel Queso Dip

 -Two 10oz can Rotel Diced Tomatoes & Green Chilies (undrained)

-1 package 32 Oz Velveet Cheese Product

Or make half

Slow cook on Low for 2 hours.

(Can add Sausage or Ground Beef)

Pumpkin Chili

 INGREDIENTS

Serves: 6

Adapted from https://familystylefood.com/

·        3 tablespoons olive oil

·        1 onion, finely chopped (1 cup), adding green peppers would be good

·        2 medium carrots, chopped (1 ½ cups)

·        2 stalks celery, chopped

·        2 garlic cloves, chopped

·        1 tablespoon ground coriander

·        1 tablespoon ground paprika

·        1 teaspoon ground cumin

·        ¾ teaspoon ground cloves

·        1 teaspoon ground ginger

·        ½ teaspoon crushed red chili

·        ½ teaspoon freshly ground black pepper

·        1 pound ground chicken

·        2 tablespoons chopped fresh thyme, rosemary or sage (or a mixture of one or more)(or 1 ½ teaspoons dried herbs)

·        1 15-ounce can unsweetened pumpkin purée

·        1 14.5 ounce can dice tomatoes (or fire roasted)

·        1 15-ounce can kidney beans, undrained

·        1 15-ounce can black beans, undrained

·        2 cups (500 ml) chicken broth

·        1 teaspoon balsamic vinegar

·        1 teaspoon salt

Top with:

•       Green Onions
•     Cheese
•      Cornbread
•        Tortilla chips

INSTRUCTIONS 

1.      Pour the oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat. Add the onion, carrots and celery and cook until the vegetables are softened, stirring occasionally.

2.      Add the garlic and all the spices through the black pepper, stirring to coat in the oil. Add the chicken and cook until it’s no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.

3.      Add the herbs, pumpkin, beans, tomatoes, broth and 1 teaspoon salt. Bring to a simmer, partially cover and cook 20 minutes, adjusting the heat so it doesn't boil.

4.      Remove from the heat. Taste and adjust the seasoning if needed. Serve warm in bowls.

 

To make this chili in a Crockpot or slow cooker:

1.     Follow step 1 and 2. Transfer the mixture to your slow cooker and add the herbs, beans, pumpkin, 1 1/2 cups broth and salt.

2.     Set to cook on low for 6 hours or 3 hours on high.

3.     Stir, top with garnishes, and serve.

To make in a pressure cooker:

1.     Set your pot to Saute. Follow the steps in step 1 and 2.

2.     Add the remaining ingredients to the pot as in step 3.

3.     Cover and set to pressure cook for 10 minutes, allowing pressure to release naturally.

4.     Stir, top with garnishes, and serve warm.

Mom's Eggbites

 Ham

10 Eggs Mixture (Ground Mustard, season all, salt & pepper)

Spinach

Green Onions

Mozz, Cheddar, or feta cheese

350 for 20 minutes

Spray muffin pan

Quiche French Lorraine

Adapted from onceuponachef.com

 Servings: 4 to 6

Prep Time: 15 Minutes

Cook Time: 1 Hour

Total Time: 1 Hour 15 Minutes

INGREDIENTS

• One 9-inch deep-dish frozen pie crust
• 8 oz thick-cut bacon (about 6 slices), diced
• ½ cup chopped shallots, from 2 medium shallots (used onions)
• 4 large eggs
• 1¼ cups heavy cream

• ¼ teaspoon salt (3/4 tsp if making a quiche with no bacon)
• ⅛ teaspoon cayenne pepper
• Pinch ground nutmeg
• 4 oz Gruyère, finely shredded (about 1¼ cups)(used colby jack cheese)
• Added 1 Cup of cooked Broccoli
• Options: frozen spinach

P

INSTRUCTIONS

1. Blind bake the crust: Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. (If there are any cracks in the crust, see note below on how to patch them up.) Prick the bottom and sides all over with a fork. Place the crust on a baking sheet to make it easy to move in and out of the oven. Bake on until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. (If it cracks while baking, see note below for instructions on how to patch it up.) Set aside and reduce the oven temperature to 325°F.
2. In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Remove the pan from the heat and set aside.
3. In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
4. Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
5. Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.
6. Note: Don't panic if your crust has cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then proceed with the recipe. If the crust cracks while blind baking, patch it afterwards and place it back in the oven for a minute or so to set. It should be good as new.
7. Make-Ahead Instructions: This quiche can be fully prepared up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and heat in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
8. Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Remove the quiche from the freezer about 24 hours prior to eating. Remove the plastic wrap and reheat it, covered with foil, in a 300°F oven for 35 to 45 minutes, or until hot in the center.

Banana Nut Muffins

Adapted from onceuponachef.com 

Servings: 16 muffins

Total Time: 55 mins

Walnut Topping:

• 1 cup chopped walnuts
• 1 tablespoon honey

• 1 teaspoon cinnamon

For Muffins:

• 1⅔ cups all-purpose flour, spooned into measuring cup and leveled-off
• 1 teaspoon baking powder
• 1 teaspoon baking soda ( a little less)
• 1/4 teaspoon iodized salt
• 1 stick (½ cup) unsalted butter, at room temperature
• ¾ cup plus 2 tablespoons sugar (1 cup minus 1 tbsp)
• 2 large eggs
• 1 cup mashed bananas, from 2 to 3 overripe bananas
• 1 teaspoon vanilla extract
• ⅓ cup sour cream or plain Greek yogurt (low-fat is fine)

INSTRUCTIONS

1. Preheat the oven to 350°F. Line a 16-cup muffin tin with paper liners.


2. Make the walnut topping: In a small bowl, toss the 1 cup chopped nuts with 1 tbsp honey and 1 tsp cinnamon until the nuts are evenly coated (the mixture will be sticky). Set aside.
3. For the Muffins: In a medium bowl, whisk together the 1 2/3 cups flour, 1 tsp baking powder, almost 1 tsp baking soda, and 1/4 tsp salt. Set aside.
4. In a large bowl of an electric mixer, beat the 1 stick butter, and 1 cup sugar until fluffy, about 2 minutes.  At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and yogurt (or sour cream) and beat until blended (the batter will look grainy; that's okay). Add the dry ingredients and mix on low speed until well blended. 
5. Yellow scooper into the prepared muffin tin (the cups will be pretty full) and sprinkle evenly with the nut topping. Bake the muffins until the tops are golden and domed, 18-20 minutes. Let the muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving.

French Toast

Creme Anglaise
Makes: 1 cup (enough for French toast for 3 people, probably enough for 4 people if you don’t have two people who like to drink it)
Ingredients

• ½ cup whole milk
• ½ cup whipping cream
• 2 tsp vanilla extract
• 3 large egg yolks
• 3 tablespoons sugar

1. 1) Combine milk and cream in medium saucepan. Bring milk mixture to simmer. Remove from heat.

   2) Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Add 2 tsp of vanilla extract. Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

2. Strawberry Sauce

3. Makes: about 2 or 3 times the amount you need for 3 people

4. Ingredients

   •  

   • 16 ounces fresh strawberries, diced, or frozen strawberries
   • ½ cup granulated sugar
   • 1.5 tablespoons lemon juice
   • 1 tablespoons cornstarch mixed with 3 tablespoons cold water
   • ½ teaspoon vanilla extract

   
   

   
   

   Instructions

   1. In a medium saucepan over medium heat, combine the strawberries, sugar and lemon juice. Stir frequently, and bring to a low boil.
   2. In a small bowl, whisk the cornstarch with 3 tablespoons of cold water.
   3. Slowly stir the cornstarch into the strawberry mixture. Simmer until the homemade strawberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
   4. Use your immersion blender to puree strawberry mixture. (If you don’t have an immersion blender, use a regular blender or a food processor.)
   5. Remove from heat and gently stir in vanilla.

   French Toast
5. Ingredients

   • ▢8 – 1/2 inch slices hearty, sturdy bread (brioche or challah)
   • ▢1 cup half and half
   • ▢3 large eggs
   • ▢1  tablespoons maple syrup
   • ▢1 teaspoon ground cinnamon
   • ▢1/2 teaspoon vanilla extract
   • ▢1/4 teaspoon salt
   • 
     

   Instructions 

   • In a wide shallow bowl (I like to use a pie plate), whisk together the half and half, eggs, syrup, cinnamon, vanilla and salt.
   • Dip each bread slice in the egg mixture. Transfer to a baking sheet to allow the mixture to soak all the way through the bread.
   • Melt 1 tablespoons butter and spray of oil in a non-stick griddle pan over medium high heat. Place four slices of the bread in the pan and cook until golden brown, approximately 2-3 minutes. Flip the bread over and continue cooking for an additional 2-3 minutes or until golden. Transfer to a platter and cover with foil to keep warm. Repeat with remaining bread slices.
   • Serve immediately with powdered sugar, fruit or maple syrup, if desired

1. 
   

Mango Lassi

 Serving: 1

• 1/2 container greek vanilla yogurt (2.65oz)
• 1/2 cup mango nectar (Goya) (or fresh mango)
• 1 cup ice
• a little milk

Blend