Easy Cheesy Broccoli Bake

 This is a recipe given to me by my sister-in-law.  My husband absolutely lives it, and I think we lived on it for a month at one point.  I'm pretty sure I gained a few pounds as well.  It's really good and great for any potluck. 

Easy Cheesy Broccoli Bake

  4 pkg. (16 oz packages) frozen chopped broccoli, cooked
  2 cans cream of mushroom soup
  2 cups mayonnaise
  4 eggs
  1 large onion
  1 cup grated cheese

  Topping:
  

   1/2 cup butter, melted
    2 cups grated cheese
    2 cups ritz cracker crumbs

Mix soup, mayo, eggs and onion.  Add cheese and broccoli.  

Pour into 9 x 13 pan.  Crumble on topping and bake at 350 for 45-50 minutes.

Amanda's Bacon and Vegetable Quiche

On the hunt for a quiche recipe, I found that they all differ in amounts of milk and eggs.  I thought I'd be adventurous and use what I had to make my own quiche.  So, here it is. 

Amanda's Bacon and Vegetable Quiche

 serves 12

 

crust for 2 - 9 inch pies

 

13 eggs (room temp)

1 cup milk (room temp)

1 1/2 tsp salt

pepper to taste

1 1/2 tsp Lea & Perrins Worcestershire Sauce

5 oz (1/2 pkg) bacon (cooked and diced)

1 small/medium bunch of broccoli (steamed 5 minutes - still slightly firm) coarsely chopped

1 onion (chopped and caramelized)

1 -2 cups of spinach (slightly wilted in skillet)

1/4 cup of Italian parsley

3 cups shredded cheese (any kind desired)

 

 

Crust -

 

1 3/4 cup flour

6 Tb cold butter cut into small pieces

5 Tb cold shortening

1/2 tsp salt

2 Tb ice water

 

Mix flour and salt.  Cut butter and shortening into flour mixture until resembles course meal.  Add water and knead.  (If too dry add more water 1 tsp at a time)  Make into disc, put in plastic wrap and chill in refrigerator.

 

Preheat oven to 350 deg.

 

Roll out chilled crust to fit 9 x 13 dish (bottom and sides of dish buttered).  Chill crust in freezer 10 minutes (remove from oven a few minutes before putting in oven so glass will warm up and not break in oven).   Pre-bake crust 10 minutes.  Remove from oven and cool.

 

Filling -

 

Caramelize onions; cook bacon and dice; steam broccoli 5 minutes and coarsely chop (broccoli should be still slightly firm); chop Italian parsley; slightly wilt spinach; shred cheese - can be done in advance.

 

Preheat oven to 375 degrees.

 

In a large bowl mix eggs, milk, salt, pepper and Worcestershire Sauce. 

 

Put 1/3 of cheese on top of crust.  Add vegetable/meat mixture.  Top with 1/3 of cheese.  Pour egg mixture over vegetables, meat and cheese.  Top with last 1/3 of cheese. 

 

Cook for 35 - 45 minutes or until firm.  (Do not overcook or it will be dry)

Lemon Cream Cheese Pie

This is a recipe that was given to me by my mother-in-law.  It's very good, like a lemon cheesecake.  It makes 2 pies.  You'll want to start it the day before if possible. 

Lemon Cream Cheese Pie   2 1/2 cups water 1 cup sugar 1/2 cup corn starch 3 well-beaten eggs 1/3 cup lemon juice 3 T. Butter or margarine Dash of salt 1 14-ounce can sweetened condensed milk 1 8-ounce package cream cheese, softened 1/3 cup lemon juice 1 4-serving package instant lemon pudding mix 2 baked 9-inch pie crusts Whipped cream   In saucepan, combine the water, sugar and cornstarch.  Cook and stir over medium heat till thickened and bubbly.  Reduce heat and stir for 2 minutes.   Beat about 1 cup of the hot mixture into the egg yolks.  Transfer all the mixture back to the saucepan.  Bring to a gentle boil and reduce heat.  Cook and stir for 2 minutes.   Remove from heat and add 1/3 cup lemon juice, butter and salt.  Stir till butter melts.  Cover surface of mixture with clear plastic wrap and chill for 3 to 24 hours.   Beat together cream cheese, sweetened condensed milk, 1/3 cup lemon juice and dry pudding mix.   Fold into chilled mixture.   Turn into prepared crusts.  Garnish with whipped cream.  Can decorate with lemon slices if you want it to look pretty before serving.   Makes 2 pies, 8 servings each.     ***Note - you can freeze pies before topping with whipped cream.  When ready to serve, thaw and top with whipped cream.

Easy Cheesy 3 Ingredient Crockpot Potatoes

My family loves potatoes.  They are an amazing food.  There are so many things that can done with them!  Here's one recipe I threw together the other night.  It disappeared rather quickly. 

5-6 large baking potatoes

8 oz bottle Itallian salad dressing

1 lb cheese; shredded

Slice potatoes thin.  Put in 6 Qt or larger crockpot.  Pour Italian dressing over potatoes and stir to mix.  

Add cheese, and mix well about 3 hours into cooking.  

Cook High 6-8 hours or Low 8-10 hours or until potatoes are tender.  

 

Homemade Pizza

We decided to go for homemade pizza tonight. Pepperoni and Pineapple Pizza would be my kids favorite. Of course, you can add whatever topping you like.

Homemade Pizza

Crust:
3 3/4 cup flour
1 1/2 tsp salt
1 1/2 tsp yeast
1 Tbsp sugar
1 1/2 cups water
2 Tbsp butter

Pizza:
Sauce
Mozzarella Cheese
Toppings


Preheat oven to 450°

Mix and kneed for 5 minutes. Let test 45 minutes. Kneed and divide in half. Roll each half out to desired size.

Add sauce to edges of the crust. Homemade is best. Tonight I used the pre-made stuff and just kicked it up with a little sriracha, chimichurri paste, and pineapple juice.

Put 2/3 of the cheese you plan to use on the pizza. Add toppings. Pepperoni and pineapple in our case. Then top with remaining cheese. This helps hold the toppings on. Like a seatbelt.

Cook 8-12 minutes. When the cheese is golden brown, and the bottom of the crust is browned... It is done.

Cool on cooking rack a few minutes to prevent crust from getting soggy. Move to cutting board, cut, and enjoy.