Oct 312014
 

Hammy Cheesy Onion Quiche

First of all, let me start by saying “Happy Halloween” and let us show you one of our toys that we have fun with during this time of year! Okay, get your mind in the right place, shame on you! As you know we love our battery toys (again, keep it clean here!) for Christmas (well I do, however Kenny cringes at the battery bill!), but this one is the only one we have for Halloween. I have probably at least 10 new ones to display for the Christmas season and I am starting to run out of space to put them. I think it has something to do with a new young ‘un to spoil when he comes to see what Santa has left at our house this year, oh boy, oh boy, I can’t wait!

                                                  Come on and sing along!!!

Now on with the quiche that I told you I made last weekend for Sunday morning breakfast to enjoy with our company. It’s a no-brainer, but when I was younger, making a homemade quiche intimated me so, so very bad. After my first stab at this, it has become one of our favorite foods for any meal we desire and with having fresh eggs again, it was a given. This recipe is for a 9-inch quiche, but because I make mine in a regular quiche pan that’s a little larger, I use about 1 and a half of the dough called for a nine incher, so you just have to adjust according to your pan.

Soooo...Fluffy and Tasty!

Soooo…Fluffy and Tasty!

 

Hammy Cheesy Onion Quiche
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Ingredients
  • One unbaked pie crust for a 9-inch pie plate, homemade or store bought
  • 1 cup chopped ham
  • 1 medium sweet onion, chopped
  • 4 large eggs
  • 2 cups heavy cream
  • Salt and pepper to taste
  • One good dash of cayenne pepper and cumin
  • 1 and ½ cups grated cheddar cheese
Instructions
  1. Prepare pie crust if you made homemade.
  2. Sprinkle bottom of crust with the ham and onion.
  3. Whisk together the eggs, cream and spices.
  4. Stir in the cheese and pour into prepared pan.
  5. Bake in a 425 degree oven for 15 minutes; reduce heat to 300 degrees and bake for an additional 40 minutes or until knife inserted in the center comes out clean.
  6. Serve hot or refrigerate after cooling and reheat by slices in your microwave for a few seconds depending on the wattage of your microwave oven until hot.

 

Don’t be afraid to make homemade quiche, it’s a piece of cake or pie…………….Enjoy and don’t eat too much candy tonight, ha ha!!!!!

And don’t forget to like us on Facebook or join our news letter to keep up with the latest recipes.

Oct 282014
 

Meatball And Cheese Stuffed Shells

Did ya miss us? Last week was a little hairy with Kenny’s birthday this past weekend and some family coming to help celebrate his big “65”! Where does time go to anyway? This weekend also signals our 23rd anniversary and after all the cooking last week, this weekend I’ll be out of the kitchen, well for the most part!

For Kenny’s b’day, I made him one of his favorites, shells stuffed with homemade meatballs and also some stuffed with cheese for me; I like them both ways but mostly hooked on the cheesy ones, that’s just the way I ROLL!

I used a double batch of my homemade spaghetti sauce and 1-1/2 batches of my homemade meat balls to ensure having enough as I made a dish of each and did not have a lot left over! Of course, it also gave me another excuse to use my Asiago Cheese PDO from Italy!

Then for dessert, I made a brownie pie with a nutty crust that I will be sharing later. I knew the company would be staying overnight Saturday, so I made an awesome ham, cheese and onion quiche for Sunday morning breakfast with our fresh eggs, which was another big success and something I hadn’t made in awhile. And yes, some real men do eat quiche!

So with that, let me continue with the recipe, of course you can alter the recipe for as much as you want to make….

Yes...It was that good!

Yes…It was that good!

 

Meatball And Cheese Stuffed Shells
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Ingredients
  • For one box of shells for stuffing, I used approximately:
  • 2 batches of my homemade spaghetti sauce and 1-1/2 batches of my homemade meatballs or use 4 to 6 cups of jarred sauce and enough frozen meatballs, thawed to fill have of the shells.
  • 16 oz of ricotta cheese
  • 1 cup of mozzarella cheese plus more of topping
  • ½ cup grated Asiago cheese
  • 2 large eggs
  • 1 tbsp of dried parsley
  • 1 teas of dried oregano
  • 1 teas of dried basil
  • Sea salt and white pepper to taste
Instructions
  1. Cook shells according to package directions.
  2. With an electric mixer, beat the cheeses with the egg and seasonings until light and fluffy.
  3. Spread two large baking dishes with enough sauce to cover.
  4. Stuff half of the shells with the cheese mixture and place in one dish.
  5. Stuff the other half with meatball and a little extra sauce (per Kenny).
  6. Top each dish with additional sauce, cover and bake in a 375 degree oven for about 35 minutes or until hot and bubbly.
  7. Uncover during the last 10 minutes and sprinkle with additional mozzarella and Asiago cheese.
  8. Serve with a tossed salad and of course, lotsa garlic bread.

 

Hope you enjoy as much as husband did on his birthday!!!!

And don’t forget to like us on Facebook or join our news letter to keep up with the latest recipes. You can find Asiago Cheese at #AsiagoCheeseUSA and check out their site here..http://www.asiagocheese.it/en/.

Oct 162014
 

Beer And Cheddar Cheese Puffs

Such a perfect way to serve your guests during a football game party or during the upcoming holiday get-togethers! This recipe makes about 4 to 5 dozen little buns depending on how heavy handed the cook is, ha ha! Yes, I’m still on a cheese kick but with company coming this weekend, I wanted something to munch on while Kenny and I kick their butts playing poker! I came across this recipe in my older book, Recipes on Parade, and with a few changes, this was the way I rocked! You can fill these lite little babies up with anything your heart desires, from chicken salad to a cheese spread which I put on mine today. Kenny is now opting to use them for his Po Po platter for an upcoming football game. I was going to ask you to keep a secret for me but then I realized Kenny would find an open beer can in the frig with half of it gone. You see, I used his Yuengling lager beer for this recipe, OOPS! So with that, on with the party……………

Honey...You been drinking my beer?

Honey…You been drinking my beer?

 

Beer And Cheddar Cheese Puffs
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Ingredients
  • ½ cup beer, not lite and I used the Yuengling lager
  • 2 tbsp butter
  • ½ cup flour
  • ½ teas Worcestershire
  • ¼ teas salt, I used pink sea salt so I did not use quite as much
  • 1/16 teas cayenne pepper or more if you like them a little hotter
  • ¾ cup finely shredded sharp cheddar cheese
  • 2 eggs
Instructions
  1. Combine the beer and butter in a small saucepan and bring to a boil.
  2. Reduce heat to low and add flour all at once; stir constantly for about 1 minute or until mixture forms a ball.
  3. Remove from heat and add the Worcestershire sauce, salt, cayenne and cheese; beat well to blend mixture and cool slightly.
  4. Add eggs one at a time, beating until smooth after each addition.
  5. Drop by teaspoonfuls on an un-greased cookie sheet.
  6. Bake in a 400 degree oven for 15 minutes or until lightly browned.
  7. Cool on a wire rack.
  8. Remove tops and fill with desired filling and return tops to serve.

 

Hope you enjoy at your next party, filled with your favorite filling or an assortment of fillings to satisfy everyone’s taste buds……………

And don’t forget to like us on Facebook or join our news letter to keep up with the latest recipes.

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