Veggie Quiche with Potato Crust

Adapted from: For the Love of Cooking.net
Photo from: fortheloveofcooking.net
Original recipe by Yellowfish

1 1/2 - 2 russet potatoes, sliced very thin
1 tsp olive oil
1/2 sweet yellow onion, diced
1 cup of button mushrooms, sliced
1 zucchini, diced
1 cup of fresh spinach, diced
1 tomato, diced
1/4 cup of feta cheese (I used reduced fat)
6-7 fresh basil leaves, chopped
7-8 eggs, beaten
1/4 cup of milk
Sea salt and freshly cracked pepper, to taste

Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap. Bake in the oven for 7-10 minutes. Remove from oven.

Heat the olive oil in a large skillet over medium heat. Sauté the onions for 3-4 minutes before adding the mushrooms. Continue cooking for 3-4 minutes before adding the zucchini and spinach; cook for another 1-2 minutes then remove from heat.

Sprinkle the diced tomato, basil and half of the feta cheese on top of the potatoes then add the cooked veggies. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the veggies and top with the remaining feta cheese.

Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing. Enjoy.

Easy Crock Pot Chocolate Pudding Cake

Adapted from: The Culinary Queen Bee

1 package (6 serving size) instant Chocolate pudding and pie filling
3 cups of Milk
1 package (181/2 ounces) chocolate fudge cake mix plus ingredients to prepare mix
Whipped Topping or Ice Cream (optional)
Crushed peppermint Candies

1.Spray 4 quart Crock pot slow cooker with nonstick cooking spray. Place pudding mix in Crock Pot slow cooker. Whisk in Milk.
2. Prepare cake mix according to package directions. Carefully pour cake mix into Crock Pot slow cooker. DO NOT STIR!! Cover, cook on HIGH for 1 1/2 hours or until set. Serve warm with ice cream or whipped topping and crushed peppermint candies, if desired.
Makes 16 servings.

The Best Chocolate Chip Cookies Ever

Adapted From:My mom


2 3/4 Cups flour
1 tsp Baking soda
1/2 tsp Salt
1 Cup butter softened (2 sticks)
3/4 Cup granulated sugar
3/4 Cup packed light brown sugar
1 tsp vanilla (pure)
2 Eggs
2 Cups Chocolate Chips

Stir together flour, baking soda and salt. In large bowl, beat butter, sugars and vanilla until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips.

Bake at 375°, 8-10 minutes or until lightly browned.

For a Fluffy Cookie, I use real Butter, Chill the dough, & put cookie dough in balls on cookie sheet.

Cheesy Penne w/Cauliflower and Broccoli

Adapted From: Foodell.com

1 pound penne pasta

2 to 3 tablespoons olive oil

1 head cauliflower (about 2 pounds total)

1 head broccoli (about 1 pound total)

1 small red onion, finely chopped

For the cheese sauce: 1 1/2 tablespoons butter

1 1/2 tablespoons flour

2 cups milk

1/2 cup grated gruyere or sharp cheddar cheese


1. Bring a large pot of water to the boil and cook the penne according to the manufacturer’s instructions. When done, drain the pasta into a colander, and then return it to the warm cooking pot. Toss the pasta with a little olive oil to keep it from sticking. Cover the pot to keep the pasta warm until ready to serve.

2. While the pasta is cooking, prepare the cauliflower and broccoli by cutting away the thick stems and cutting the florets into bite-size pieces.

3. In a large sauté pan, heat 2 tablespoons of olive oil. When hot, add the cauliflower and broccoli florets, red onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the vegetables begin to soften and the cauliflower begins to brown slightly, about 7 to 10 minutes (longer if you like your vegetables less crispy.)

4. Make the cheese sauce by melting the butter in a medium saucepan over medium-low heat. Once the butter is melted and bubbly, whisk in the flour. Cook for 3 minutes and then remove the saucepan from the heat. Add the milk to the mixture while whisking and as soon as the milk is incorporated, put the pan back on medium heat. Bring the mixture to a bare simmer, stirring often, and continue to cook until the mixture thickens, about 10 minutes. Remove the sauce from the heat and stir in the cheese (it should melt very quickly.) Taste the sauce and season with salt and pepper as desired.

5. Add the cooked penne to the vegetables and pour the cheese sauce over the top. Toss well to combine; taste and season with more salt and pepper as desired. Serve hot.

Pumpkin Chocolate Chip Muffins

Adapted from My Kitchen Cafe


1 2/3 c. flour
1 c. sugar
1 T. pumpkin pie spice**
1 tsp. soda
1 tsp. baking powder
1/4 tsp salt
2 eggs, slightly beaten
1 c. canned pumpkin puree
1/2 c. butter, softened
1 c. chocolate chips

Mix ingredients well and then add chocolate chips. Pour into greased muffin tin (or use muffin liners). Bake at 350 degrees for 20-25 minutes. Don't overbake or they will be dry!

**Tip: if you don't have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and woila! - you have the equivalent of 1 teaspoon pumpkin pie spice (and it is much cheaper than buying it premade). So for this recipe, you would need to triple the above amounts to equal one tablespoon pumpkin pie spice.

Vegetable and Cheese Lasagna

Adapted From: "The Too Many Tomatoes Cookbook" by Brian Yarvin.
Vegetable and Cheese Lasagna

INGREDIENTS
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon crushed red pepper flakes
2 cups chopped onions
4 cloves garlic, crushed and chopped
6 cups canned crushed tomatoes
1 cup water
1 teaspoon salt
Cooking spray
1/2 lb. uncooked lasagna pasta
3 cups zucchini slices
4 cups eggplant slices
3 cups shredded mozzarella cheese
1/2 cup Parmesan cheese
DIRECTIONS
Heat the oil, oregano, thyme and red pepper flakes in a large saucepan over medium heat and cook stirring, until the spices are coated, about one minute.
Add the onions and garlic and cook, occasionally stirring, until the onions are tender and translucent, about 15 minutes.
Mix in the tomatoes and the water. Reduce the heat to medium-low and simmer, occasionally stirring, until the raw tomato taste is gone, about 30 minutes. Taste the sauce and add the salt if needed. Set the sauce aside. (Note: This mixture should have more liquid than a regular pasta sauce because moisture is needed to cook the pasta.)
Preheat oven to 325 degrees.
Generously spray a 9x13x2-inch baking dish with cooking spray. Place 3 sheets of lasagna pasta on the bottom of the pan. Cover with a layer of zucchini and eggplant slices, spread a thin a layer of sauce on the vegetables, making sure that the pasta is covered, and sprinkle some of the mozzarella and Parmesan cheeses on top.
Repeat layering two more times. Spread any remaining tomato sauce and cheese on top, cover the pan with foil and bake for 50 minutes. Remove the cover and bake until the top just begins to turn golden about another 15 minutes. Allow to cool for at least 10 minutes before serving.

Chef Ephraim’s Edamame Guacamole

1 large ripe avocado
1 1/2 to 2 cups shelled edamame, blanched in boiling water according to package directions
1 lime, juiced
1 tablespoon soy sour cream
1/8 teaspoon granulated garlic
1/2 cup fresh made pico de gallo
salt and pepper to taste

In a food processor, combine the avocado, edamame, lime juice, sour cream, and granulated garlic and process until mixture is smooth and creamy.

Transfer the guacamole to a bowl and stir in the pico de gallo. Season to taste with salt and pepper. Serve right away or cover and refrigerate until ready to serve.