Ham 'n' Cheese Quiche

from Taste of Home

Ingredients:

2 pastry shells (9 inches)
2 cups diced fully cooked ham
2 cups (8 ounces) shredded sharp cheddar cheese
2 teaspoons dried minced onion
4 eggs
2 cups half and half cream
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Line unpricked pastry shells with a double thickness of foil.  Bake at 400 for 5 minutes.  Remove foil; bake 5 minutes longer.

Divide ham, cheese and onion between the shells.  In a bowl, whisk eggs, cream, salt and pepper.  Pour into shells.  Cover and freeze for up to 3 months.  Or cover edges with foil and bake at 400 for 35-40 minutes or until a knife inserted near the center comes out clean.  Let stand for 5-10 minutes before cutting.

To use frozen quiche:  Completely thaw in the refrigerator.  Remorve from the refrigerator 30 minutes before baking as directed.  Yield:  2 quiches (6 servings each).

Banana Bread

1/2 c. shortening or butter
1 c. sugar
3 crushed bananas
2 eggs
1 t. vanilla
2 c. flour
1 T. corn starch
1 t. baking soda
1 t. salt

Cream butter, sugar and bananas together. Add eggs and vanilla and beat until creamy. Mix dry ingredients together and add to mixture. Mix well and put in greased and floured bread pan. Bake 1 hour at 350 degrees or until center is cooked.

Taco Soup

This recipe comes from the McCombs' Family. It's a new favorite in our house!

Combine:
1-32 oz can kidney beans
1 can whole kernal corn
1-32 oz can tomatoes
1 can tomato soup
1 can vegetable soup
5 or 6 garlic cloves, crushed

Then add:
1/4 cup salsa
1 3/4 cups water
1 package taco seasoning
1 T. chili powder

Brown 1 pound of ground beef with 1 onion. Drain off grease. Add all ingredients to crockpot. Stir together and cook on low until hot. Serve over corn chips and top with shredded cheese and sour cream.

Beef Taquitos

1 T. vegetable oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 cup lean ground beef
1/2 cup salsa, plus more for dipping
2 t. chili powder
1/2 t. salt
1/4 t. pepper
10 (6-inch) flour tortillas
1/2 cup Monterrey jack or cheddar cheese
sour cream

1. Heat oven to 400 degrees. Heat oil in large skillet over medium heat. Add the onion and garlic and cook for 3 minutes, stirring often. Add the beef and break apart. Cook until no longer pink. Stir in the salsa, chili powder, salt and pepper. Cook the mixture over low heat for about 10 minutes, stirring occasionally.

2. Place the tortillas on a plate and cover with wet paper towels. Microwave until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup meat mixture, spreading it to and inch of the edges. Sprinkle evenly with cheese.

3. Roll up the tortillas and place on a foil lined baking sheet seam side down. Brush the tortillas lightly with oil, then bake until the filling is heated through and the tortillas are lightly brown-about 8 to 12 minutes. Serve them hot with sour cream and salsa.

This recipe got two thumbs up from everyone in my family and it is quick and easy. Next time I will add some chopped olives to some of the taquitos. I think this recipe would work well with shredded chicken or pork too.

courtesy of FamilyFun.com

Pizza Bread

1 recipe basic white bread
pepperoni
cooked italian sausage
shedded mozzarella cheese

1. Make basic white bread according to directions.
2. After 1st rise, divide the dough in half.
3. Roll each half into a rectangle. Sprinkle with pepperoni or sausage and cover with cheese.
4. Roll tightly from long side, pinching seam together and tucking ends in.
5. Brush with egg wash and cut slits in top.
6. Bake in a 400 degree oven for 30 minutes or until golden brown.

Basic White Bread

1/2 cup low-fat milk
3 T. sugar
2 t. salt
3 T. butter or margarine
2 packages active dry yeast
1 1/2 cups warm water
5-6 cups all-purpose flour

1. Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

2. Dissolve yeast in warm water in mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

3. Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

4. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

5. Punch dough down and divide in half. Shape each half into a lof and place in loaf pans. Cover. Let rise in warm place about 1 hour.

6. Bake at 400 degrees for 30 minutes or until golden brown. Remove from pans immedietly and cool on wire racks.

*From KitchenAid instruction book

Cucumbers in Sour Cream

2 medium cucumbers, sliced
1 onion, thinly sliced
1/2 cup sour cream
1 T. sugar
1 T. balsamic vinegar
1/2 t. salt

Combine cucumbers and onion. Stir remaining ingredients. Toss with vegetables. Cover and chill. Stir occasionally.

This is also good with tomatoes added in.