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May 132016
 

Baked Italian Zucchini Nibblers

Hope everyone had a nice Mother’s Day! As I mentioned, it was the first year that I got to have my daughter with me and it was so nice. Kenny cooked up my omelet and then topped it off with a steak on the grill,,,,,,,,,,,Yum!

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Now let me share this delicious recipe with you. I’m sure most of you out there would call this a frittata but I just prefer to call em as I see em! I found this recipe in one of my old cookbooks (probably before the word frittata even existed, ha ha) and with some alterations to the original recipe, they came out pretty damn good, even if I say so my own Selph?  That was just a little pun on our last name and my computer is telling me I need to do a spell check, as if I didn’t know how to spell my last name, really now……….. Even my daughter thought they were pretty tasty. We had them with some of my homemade spaghetti sauce and I think the next time, I will just make a basic pizza sauce for our dipping pleasure! So with that, here we go:

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Baked Italian Zucchini Nibblers
 
Author:
Ingredients
  • 3 cups zucchini, large grated
  • 1 cup biscuit mix
  • ½ cup minced onion
  • ½ cup vegetable oil
  • ½ cup Parmesan cheese
  • 2 tbsp parsley
  • ½ teas oregano
  • ¼ teas basil
  • Generous dash of garlic powder
  • Salt and pepper to taste
  • 4 eggs beaten
Instructions
  1. Combine all ingredients and mix well.
  2. Spread mixture onto a greased, rimmed cookie sheet.
  3. Bake in a 350 degree oven for 25 minutes or until golden brown.
  4. Cut into bite size pieces and serve with your favorite spaghetti or pizza sauce.

Off to a fish fry tomorrow at our granddaughter’s new home and I’m making a new dessert to take and hopefully will be sharing with you next week! Have a nice weekend and enjoy………..Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes!

What eggs?

Oct 222015
 

Jackie Sheerer’s Bacon Cheeseburger Quiche

You know Kenny had to have biscuits!

You know Kenny had to have biscuits!

Last week when daughter came over for the bonfire, she brought a piece of this delightful quiche hoping that dad could eat it after his mouth procedure and sure enough it was a hit with both of us! Isn’t it funny how husband can always eat anything when it comes to hamburger meat, ha ha? Matter of fact, the stores better be putting chuck roasts on sale soon or my freezer will be lacking it’s one main supply for my kitchen, fresh ground chuck, as I have been going through a lot of it here of late and Sunday with Kenny’s birthday here, I will be making one of his favorite dinners, MEAT LOAF! Not sure which one to make yet, but that really doesn’t matter as he loves them all as long as there are homemade mashed potatoes, fresh green beans and homemade rolls.

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Thanks Jackie for an excellent Quiche recipe.

Now back to the quiche…. Jackie knows that I love to cook and gave Michelle a piece of her quiche for us to try. When I asked her if I could have the recipe and if I could post it on Mama, she said sure, why not? Love people like that, don’t you? The day after receiving the recipe, it was in my oven and enjoyed for dinner that very same night and by the next night there were no signs of it left and not nary a crumb left for our poor pooch!

So with that, here’s the recipe for you to enjoy too!

Jackie Sheerer's Bacon Cheeseburger Quiche
 
Author:
Ingredients
  • 1 lb ground beef
  • 1 small onion, chopped small
  • 4 slices bacon, cooked crisp and crumbled
  • 4 large eggs
  • ½ cup mayo
  • ½ cup half & half
  • 8 oz grated cheddar cheese, Jackie said you could also use Swiss
  • Garlic and white pepper to taste
Instructions
  1. Brown the ground beef and onion; drain off the drippings and add the crumbled bacon.
  2. Press into the bottom and sides of a deep-dish pie plate.
  3. Mix remaining ingredients and pour mixture into the burger shell.
  4. Bake in a 350 degree oven for 40-45 minutes or until set and top is golden brown.

Hope you enjoy and thanks again Jackie………

Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes!

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