Category: Miscellaneous

Easy Broccoli Quiche

Yield

6 servings

Ingredients

  • 2 tbsp butter
  • 1 onion minced
  • 1 tsp minced garlic
  • 2 cups fresh chopped broccoli
  • 1 9 inch unbaked pie crust
  • 1 ½ cups shredded mozzarella
  • 4 eggs well beaten
  • 1 ½ cups milk
  • 1 tsp salt
  • ½ tsp black peper
  • 1 tbsp butter, melted

Directions

  1. Pre heat oven to 350 degrees
  2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
  3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
  4. Bake for 30 min. or until center has set

Crustless Broccoli Quiche

Yield

9×9 pan

Ingredients

  • 4 eggs
  • 1 1/4 cup milk
  • 3 slices whole wheat bread, crust removed, cubed
  • 3 cups broccoli florets, cooked, chopped
  • 1/2 cup chopped onions
  • 3/4 cup sharp cheddar cheese, shredded

Directions

  1. Preheat oven to 350 degrees. bat eggs and milk until well blended. Add bread; mix lightly. Stir in remaining ingredients
  2. Pour into 9 inch square pan or 9 inch deep dish pie plate
  3. Bake 45 min. or until centre is set and top is lightly browned. Let stand 10 min before cutting into pieces to serve.

Clotted Cream

This is great on scones!

Ingredients

  • 1 cup heavy cream
  • 1/3 cup sour cream
  • 1 tablespoon confectioners’ sugar

Directions

  1. Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners’ sugar until just combined. Store in refrigerator

Caramel Corn

Yield

24 cups

Ingredients

  • 24 cups popcorn
  • 1 cup butter
  • 2 cups brown sugar
  • ½ cup corn syrup
  • 1 tsp salt

Directions

  1. Melt together and boil 5 minutes. Don’t stir while boiling. Add 1 tsp vanilla and 1 tsp soda. Mix with popcorn to coat. Bake 1 hour at 250º. Stir every 15 minutes

Bobbys Breakfast

from Cory.

Yield

9×13 pan

Ingredients

  • 1 box stove top stuffing (sage)
  • 8 oz shredded cheddar
  • 1 small can mushroom soup (celery)
  • 6 eggs
  • 12 oz milk
  • 1 pound sage breakfast sausage (Jimmy Dean)

Directions

  1. Night before – brown sausage and drain.
  2. Put stove top stuffing in pay, sprinkle cheese over stuffing, sausage over cheese.
  3. Whisk in bowl – eggs, milk and soup
  4. Pour over stuffing mixture, cover with foil and refrigerate overnight.
  5. Remove foil, cook @ 350 degrees 45-60 minutes. Rotate a couple of times if you remember to.