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Jul 212016

Taco Quiche-One of Regina’s favorite…and mine.

Hello strangers! After a little physical problem for Kenny last week and a computer glitch afterwards, things are seemingly back on track. Husband scared the living daylights out of me which ended up with a trip to the ER and then a transfer to a hospital a little over an hour from home. I wanted to stay with him but with having animals that needed attention at home, it was a daily trek to and fro until we got the word that everything looked fine and he could come home. Of course, I think they would have thrown him out anyway after he found out that everything was okay and started really nagging doctors and nurses to get him the Hell out of Dodge! Oh, and then the trip home with me driving was my biggest nightmare, as he kept telling me how to drive especially through the severe thunderstorm we had to go through with a white out rain, lightening and hail. Upon walking through the front door, I headed right to the frig for a well deserved cold one, then I was fine! Husband is still doing great thanks to the good Lord!!!

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I actually made this quiche before all the trauma started and after I got my editor-in-chief back home, we had some computer problems so I was unable to do much. Then factor in that our daughter moved out and I needed to get the spare bedroom ready for company next week. Cooler temps would have been appreciated but NOOOO, still hitting over a hundred every afternoon! Anyone want to come cook for me, I’m tired of the heat and I’m hiring, ha ha………

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You can vary this recipe with different cheeses and or spices, it’s all up to you and now…………

5.0 from 1 reviews
Taco Quiche
  • 1 flour tortilla (12 inch)
  • 2 cups grated cheddar cheese
  • ½ lb ground beef
  • 3 eggs
  • 1 cup sour cream
  • 1 small to medium tomato, chopped
  • Salt, pepper, garlic powder, cumin powder, onion powder and cilantro, all to taste
  1. Lightly grease pie plate and add tortilla shell, pressing lightly to shape.
  2. Cook ground beef in a skillet over medium heat breaking into pieces as it cooks until no longer pink inside; drain of any excess grease.
  3. Sprinkle half of the cheese over bottom of shell followed by the cooked beef and then the tomatoes.
  4. Beat together the eggs, sour cream and spices you choose to use.
  5. Pour mixture over the tomatoes and sprinkle with remaining cheese.
  6. Bake in a 350 degree oven for 45 minutes.
  7. Let rest for 10 minutes before cutting.

Husband again, was very skeptical before trying, but Ha Ha, I got him but yet once more! Hope you enjoy and I’ll be back before long I hope………… ENJOY

May 172016

Easy Blueberry Cake

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As I told you, I was going to bring you a new dessert to share with you this week, that is if turned out Okay and wasn’t an almost disaster like another one I made two weeks ago!!! Husband and I love to have a big fruit platter in the heat of the summer with slices of pound cake and different kinds of cheeses. I had made a buttermilk pound cake for Kenny and I to enjoy with the fresh melons and berries that are coming in now and after about 12 minutes in the oven, I started to smell something burning! Upon opening the oven and as soon as the smoke cleared confirmed it!! My 2 piece bundt pan was dripping out cake dough through the bottom and cooking on the bottom of my oven, GRRR!!! In a mad dash, Kenny and I grabbed 2 loaf pans, greased and floured them and poured what we could rescue from the old bundt pan quicker than you could bat an eye or maybe I should just break down and buy a new one instead of using something as old as I, ha ha. Well to say the least, they were still edible although a little bit on the dry side, oh WELL. Bundt pan quickly went to the barn for Kenny to fix whatever the problem was which turned out to be a bottom that ended up getting a little bent!

What happened to the ice cream???

What happened to the ice cream???

This weekend granddaughter and husband Andy had a big fish fry to celebrate their new home and of course when I asked what I could bring, her husband insisted on a big dish of homemade cole slaw and some potato salad wouldn’t hurt either! I had decided to try this cake but didn’t tell them I was doing so! Along with the fish we also had homemade grits with cheese, baked beans and rolls; and then, for Gram, she got her very own chicken deep-fried as I have never been a fresh-water fish lover. I did however try the fish and was impressed as it didn’t taste like the fish we had up north when I was a kid (but my deep-fried to perfection chicken, was still better!!). Others brought desserts too and one was a very, very chocolate cake along with a coca cola cake, both very yummy.

What I like about this cake, is that you can substitute any berry flavor you want and it would still be delicious, maybe next time I’ll do a strawberry or raspberry! My blueberries are still not ready, but look like they are going to be abundant this year, so I had to rely on my local produce stand.

Easy Blueberry Cake
  • 1 box vanilla cake mix, I used Duncan Hines French Vanilla
  • 3 eggs
  • ⅓ cup vegetable oil
  • 1 cup water
  • 2 small boxes blueberry jello
  • 1 container (12 oz) Cool Whip
  • ½ cup water
  • 1 cup fresh blueberries, divided
  1. Mix cake mix with the eggs, oil and water according to package directions; beat in one box of the jello.
  2. Pour into 2 cakes pans, greased and floured; sprinkle batter with about ⅔ of the berries.
  3. Bake according to package directions.
  4. Cool cake accordingly.
  5. Mix remaining box of jello with the ½ cup of water that has been heated and stir to dissolve.
  6. Blend jello mixture into the Cool Whip and frost cake.
  7. Decorate with remaining berries.

We had a great time and enjoyed all the goodies along with everyone else………..Enjoy!

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