Monday, March 21, 2016


Quiche is a crust with a savory custard filling of eggs, cheese, meat
and/or vegetables. I haven't had a slice for a long time. Time for a
try. It's the season of eggs after all.


1 frozen pie shell, pre-bake according to package directions
5 large eggs
1 cup half and half or heavy cream
8 slices cooked bacon crumbled
1 small onion diced
1 Tbsp. butter
1 cup freshly grated sharp cheddar cheese, plus a little more
1/4 tsp. of pepper
1/4 tsp. of salt

optional.. diced green peppers or mushrooms (about 1/4 cup)
can use1/2 Gruyere cheese and 1/2 cheddar


Preheat oven to 375 degrees
Use a cookie sheet to set quiche on while cooking,
   preheat this.
Melt butter in a skillet over med-high heat, add onions,
   and cook till golden. (if adding green peppers or mushrooms
   cook with onions)
In a medium bowl, beat eggs. Add half and half, salt and 
   pepper, stir till combined. Don't beat like for scrambled
Add bacon, onions and cheese to pre-baked pie shell.
Pour egg mixture on top of bacon/onion/cheese mixture.
Put on preheated baking sheet and place in oven. You can
   sprinkle a little cheese on top on quiche, but it will make the
   top a little dk brown.
Bake 40 minutes, but check, can be a little soft in center in center,
   it will set up. Don't overcook. 
Allow to cool for about 15 minutes. Serve at room temperature.

* If it rises in center while cooking, don't worry, it will deflate
   as it cools.


 Just in thyme for Easter brunch, dinner or picnics to come.
My mom's easy recipe. Husband Ron loves deviled eggs, so
do I, so does my son-in-law Mark. My kids, hate them, hate
them…weird children!


Makes a dozen. Use an egg plate for presentation.

6 large cooled peeled hard-boiled eggs (see kitchen tips
  for how to boil and peel eggs)
4 Tbsp. of mayonnaise
1 tsp. plain yellow mustard
1 Tbsp. sweet pickle relish
1 tsp. of sugar
1/8 tsp. of pepper
dash of salt, meaning to taste as you like it.
paprika for garnish


Slice the eggs in half lengthwise, and remove yolks
  to a medium size bowl. Put the egg whites on a 
Mash the egg yolks with a fork. Add the mayo, mustard,
  relish, salt and pepper. Mash till creamy then add the 
  sugar and stir till combined and smooth. Taste, add
  additional salt if needed.
  * You can add mayo or mustard if desired, and delete
      the sugar. But taste.
  * You can use a hand mixer to blend the ingredients
      for a very creamy and smooth finish.
Use a small spoon to fill your egg shells. 
Garnish with paprika, see picture.
Refrigerate* till cold. The longer they sit the better.

*I will put a few toothpicks in a few eggs and cover with
plastic wrap, before putting in the refrigerator.

Tuesday, March 8, 2016


My daughter informed me you can make this bread from
a mix. Yes, but this bread you make yourself…that's the
idea. It's easy and it tastes very good. I added cheddar
cheese this time and liked the addition. I just think it's fun
to make a bread around St. Patrick's Day. Just a reminder,
I do have a couple of easy bread recipes on previous posts.


3 cups flour
1 Tbsp. baking powder
3 Tbsp. sugar
1 tsp. salt
1 1/2 cups of any beer (can be cold)
1/2 cup of melted butter
1 cup of freshly grated cheddar cheese (use bagged if you must)


Preheat your oven to 350 degrees.
Spray just the sides of a 9x5 loaf pan with PAM.
Pour a 1/4 cup of the melted butter into bottom of loaf pan.
In a medium size bowl, combine the flour, baking powder,
  sugar and salt. Take a whisk or fork and stir.
Add the cheese and stir lightly.
Add half the beer and stir mixture to incorporate, then
  the other 1/2. Using a wooden spoon works well. Don't
  overmix! Just get everything wet. Dough will be sticky.
Put dough into pan.
Pour the other 1/4 cup of butter on top of dough.
Bake for 50 minutes, take out and cool on a rack.
Remove from pan after 10 minutes, then cool completely.
Slice a wide portion, easier.
Wrap left over in foil.

Delicious with butter spread or fig jam, apple butter,
or jelly. 

adapted from


Tuesday, March 1, 2016


Who doesn't like chocolate chip cookies. The easiest way to
make them is to follow the recipe on the back of the chocolate
chips bag. You can make them with all butter or all shortening.
My recipe uses half of each one, making a great tasting cookie.
I think the key to any choc-chip cookie is when you take it out
of the oven. The edges are just beginning to turn brown and
the dough looks underdone. Take them out and let them cool.
Husband Ron likes his cookies on the large size so I use the
big ice cream scoop, putting 6 on a baking sheet. Freeze the
extras, and into the microwave for a quick warm-up. Delish.


1/2 cup shortening
1/2 cup butter
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1 tsp. vanilla
2 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips
*1/2- 1 cup of pecans or walnuts (pecans for me)* Optional


Preheat oven to 375 degrees.
Using a large mixing bowl, beat together the shortening and butter
  on medium to high speed for 30 seconds.
Add the sugars, baking soda, and salt. Beat to combine.
Add the eggs and vanilla, then beat to combine.
Add the flour slowly in thirds, just till the flour is worked in.
Stir in the chips with a large spoon (wooden works great.)
Stir in nuts as above.
Using your *method drop onto baking sheet lined with 
  parchment paper. Should be about 2 inches apart.
  *Use an ice cream scoop (they come in several sizes)
Bake 8 minutes. I take them out as I described above,
  they look raw but set up well upon cooling on a wire rack.

I will fix Ron a plate of cookies then freeze the rest. He just
loves to go to the freezer and take out a couple for a snack.
They thaw out quickly or you can microwave.