Heather Lea, Lucy Lea

Look at my girls!!! As you can see Lucy is a happy little darlin, and she is obviously very advanced. She is seen in the 2nd picture already enjoying a good book, all by herself! (That was a tricky camera shot, believe me!!!)

I have no recipe at this moment. Just these cute pics. It's fun being a Grandma. :o)

PS She got her first two teeth July 20th!

Quiche me, quick!

I went to Lincoln last week for a couple of days. Heather was hosting a baby shower brunch for a good friend, so we started to look over some possible recipes. While she was perusing through various choices, her main objective was something with MEAT!! I mentioned this quiche a couple of times, even sent her the link...but it didn't make the cut.

I couldn't stop thinking about the recipe, so when I got home guess what I made for Mike?!? Yup, Spinach Quiche. We really liked it, and it was super easy since there is no crust. Of course with only two of us we had enough left for a couple of breakfasts as well! It heated up nicely in the microwave, I added some hot salsa on top for fun. :-)

It's ironic that Paula Deen did a very similar recipe this morning on her show. She used only 1 cup of cottage cheese, but added 1 cup of sour cream. I also add a hand full of Swiss cheese along with the cheddar, oh - and I cooked the spinach in the microwave as directed. Here is the recipe as written.

SPINACH QUICHE
1 10 oz package frozen chopped spinach, thawed
1 bunch green onions, finely chopped
4 eggs, beaten
1 16oz small curd cottage cheese
2 cups shredded cheese
1/4 cup crushed croutons

Preheat oven to 325*. Lightly grease a 9" pie or quiche pan.

Place spinach in a small sauce pan, cook over med heat stirring occasionally until soft. Drain off any remaining liquid. Then give it a BIG squeeze with paper towels to make sure all the liquid is out. Stir in green onions, eggs, cottage cheese and cheddar cheese. Pour mixture into prepared pan.

Bake uncovered in preheated oven for 30 min. Remove from oven and sprinkle with crushed croutons. Return to oven and bake for another 5 minutes, until eggs are set.

Depending on the size of pie dish you use the time will vary. It might take another 15 minutes! Keep and eye on it, give it a shake to see if it's set.

Update: Chocolate Dipped Snowballs (flat in summer)

In March of 2009 I posted a recipe for these marshmallow-y ball treats. I think they must have been rather labor intensive, because I never made them again. They were really good, I just forgot about them, I guess. I needed a dessert to take to a church pot luck, and the temps have been hot hot hot. As I reviewed past posts to find something that jumped out at me, this one caused me to pause. Instead of rolling them into balls, I put the base into a 9x13 pan. Now the next size smaller pan might be better, they would get thicker. I didn't mind that they were flat, more like a cookie serving. I'll re post the recipe with the new directions. Here you go Heather!

Chocolate not-dipped flat Snowballs
1/4 cup butter
1 pkg 10 oz marshmallows
5 cups Post Honey Bunches of Oats with Almonds Cereal
1/2 package semi sweet or dark chocolate chips(I used a little of both)

Melt the butter and marshmallows in the microwave and stir in cereal. Pat into a greased cake pan, save your wrapper from the butter to push down without it sticking to your hands.
Next melt the chocolate chips in the microwave, 30 seconds at a time until it is smooth. Pour into a Ziploc sandwich bag, pressing out as much air as you can before you zip it up. Cut a tiny piece off of one corner of the bag to use like a pastry bag. Squeeze the chocolate randomly on top of the bars. You don't have to cover it all, it looks pretty with some of the bar showing. If it's a hot day you might need to pop it into the frig for a short time to harden the chocolate. That's it kids. Done.

Ho Ho

HO HO HO HO
This is what little Hallie said as she tried my bars last week. She is 2 1/2 and smart as a whip!
This recipe is from my friend Barb. I don't make them often because it's a BIG pan of decadence.
My reason for making them this time was my friend Carol. She came to Norfolk from Texas and mentioned that she was craving one of my Ho Ho Bars. Well I knew she had been eating wisely, with an upcoming wedding. So I made them as an after the celebration-celebration!! I hope you have a reason to make them, they are heavenly.

HO HO BARS
1 stick margarine, melted
1/2 cup oil
1 cup water
3 tbsp cocoa
2 cups sugar
2 cups flour
2 eggs
1 tsp baking soda
1 tsp vanilla
1/2 cup buttermilk (or 1 tsp vinegar and enough milk to make 1/2 cup)

Cream together margarine and sugar, then add eggs and vanilla. Add remaining ingredients, this will be a thin batter. Spray a jelly roll sheet pan (17 1/2 x 11 1/2) with Pam and pour in batter. Bake in a 350* pan for 25 minutes or until done when tested with toothpick.

Filling:
1 cup sugar
1 cup Crisco (butter flavor)
1/2 cup milk
1 tsp vanilla
1 tbsp water
1/2 tsp salt

Beat together for 5 minutes (if you have a stand mixer, this is the time to use it!)
Then add 1 cup powdered sugar. Spread over cooled cake.

Frosting:
1 cup sugar
6 tbsp margarine
6 tbsp milk
1/2 cup chocolate chips

Heat first three ingredients together and beat for one minute. Add chocolate chips and beat until thick. Spread over filling layer.

Store this in the refrigerator.

Knee High by the 4th of July

Yesterday we had a potluck at church. They are always so much fun!! There's always deviled eggs, potato salad, jello, beans, etc... so many choices. Friends at the table next to us were enjoying a salad and asked if I had brought it. Well, it wasn't mine but it was a recipe I have made before. I told Brook I would send it to her, and when I looked for it on my blog today, guess what? It wasn't here. So without further adieu, I give you Crunchy Corn Salad!!

CRUNCHY CORN SALAD
1 can white corn
1 can yellow corn
1 cup mayo
2 cups shredded cheese - mont. jack or cheddar
1 med bell pepper - chopped
1 small purple onion - chopped
11 1/2 oz bag chili cheese Frito's (crunch it up in the bag)

Combine the corn, mayo, cheese, pepper & onion. Just before serving, stir in the Frito's that have been coarsely crushed in the bag. If you don't think you'll eat the entire salad, add the crushed Frito's a handful at a time to each serving instead.

Now, if your family doesn't like onion or bell pepper leave it out!

My friend Pam gave me this recipe originally. I added the onion after I looked at some other similar recipes online. Talk about a quick recipe! This one you could put together in less than 5 minutes. Enjoy. :o)

Jalapeno Delight

Another new summer side dish idea.

PICKLED JALAPENOS & CARROTS

10 jalapenos sliced into 1/8" rings
2 cups peeled and sliced 1/4" carrots
1 1/2 cups white vinegar
1/4 cup sugar
1/2 red onion sliced 1/4" thick

I used 3 or 4 jalapenos, and a not as hot salsa pepper for the rest.
I found out a couple days later at our family reunion that my sister in law Tami cans this recipe! She said she blanches the carrots to soften them, that's a great idea. Her recipe didn't include onion, I like that addition. I'm sure however, that she uses all jalapenos. You decide how hot you want it! :-)

Directions:
Bring vinegar and sugar to a slight simmer, just to dissolve the sugar. Add remaining ingredients and steep for 1 hour minimum before serving. Store in airtight container.

Company's Coming!

We have been crazy busy the last 6 days, and the next 4 don't look much calmer. We have a revolving door for company with so many things going on. We have had some great friends getting married with 2 weddings, attended a family reunion, and welcomed a new Kindergarten teacher to St. Paul's. Nicole and her parents joined us for dinner Friday night, how nice to get to know them better!

BEEF TIPS A'LA ANN!
3 lbs stew meat (I used sirloin cut into 1" cubes)
2 cans of cheddar cheese soup
1 envelope dry onion soup mix
1/2 soup can of water

My friend Ann recommended this recipe, her directions were:
"Put in a crock pot about 8 hours, enjoy!"

Because I used sirloin, my recipe did not have to cook as long. After lunch I started the slow cooker on medium/low for 1 1/2 hrs. I then turned it to low for another 2 hrs. My meat was tender so I just unplugged it and left it until it was time to use it. I cooked wide egg noodles to serve it on. We had a LOT left over, and there were 7 people at dinner. I will make a half batch next time. It was delicious, thanks Ann!