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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!

 

5.0 from 1 reviews
Hammy Cheesy Onion Quiche
 
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!!!!!

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Sep 292014
 

Creamy Ham And Potato Soup

I hope everyone had a nice weekend!

Even with the warm weather still here, I have had a hankering for soup, what’s wrong with this picture? I guess I’m just trying to force Mother Nature into cooling us off a little! With October only two days away and the weatherman predicting a little cool down for this weekend, I am a happy camper. Maybe we’ll even get out of Dodge this Saturday and do a little flea marketing although I don’t know why, I sure as hell don’t need any more junk or Christmas decor!

Creamy and Tasty!

Creamy and Tasty!

On with this recipe…. This really hit the spot yesterday along with watching some football on the tube. I had never really thought about adding sour cream to my soup which made it so so tasty and creamy. I basically just used flour for my potato soups but I think those days are gone. I got the idea from an older Better Homes and Garden soup and stew cookbook that graces my vast collection of books (another thing I don’t need any of!).

Pass the crackers it's soup time!!!

Pass the crackers it’s soup time!!!    Not much left over either!!

Creamy Ham And Potato Soup
 
Ingredients
  • 6 slices of bacon
  • 4 medium red potatoes, peeled and diced
  • 1 medium sweet onion, chopped
  • 4 scallions with their tops, sliced
  • 1 large carrot, sliced
  • 1 large celery stalk, sliced
  • 1-1/2 cups cooked ham cubed
  • 4 cups of milk
  • Salt and pepper to taste
  • 1 cup sour cream
  • 2 tbsp flour
  • Chives for garnish
Instructions
  1. Cook bacon until crispy in a Dutch oven, drain on paper towels and set aside, reserving 3 tablespoons of the drippings.
  2. Add veggies to the drippings, stirring to coat.
  3. Cover and cook over low heat until veggies are tender, stirring occasionally.
  4. Stir in the milk and ham; season with sea salt and fresh ground pepper.
  5. Combine the flour with the sour cream, mixing well.
  6. Slowing add some of the hot milk into the sour cream and then add that mixture to the soup.
  7. Cook over low heat until soup just begins to bubble, but do not boil.
  8. Soup's on, garnish with fresh or dried chopped chives and grab some crackers!

 

Hope you enjoy this great soup during the cooler months of fall and winter!

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