Sunday, September 13, 2015

Recipes from this mornings show...a delicious brunch :)


1 refrigerated piecrust           
5 tablespoons, butter
9 ounces baby spinach
½ cup chopped onions
½ cup Swiss cheese
2 cups sharp cheddar, grated
3 eggs
2/3 cup heavy whipping cream
1 teaspoon Dijon mustard
1 teaspoon each of garlic powder, salt and pepper
3 to 4 small tomatoes, sliced thin (I use Campari tomatoes)
Line a tart pan or a pie pan with a piecrust and bake at 400 for 7 minutes then take out of the oven and set aside.  In a large skillet, cook the spinach and onion in the butter just until the spinach is wilted (about 4 minutes).  Next sprinkle Swiss cheese on partially baked crust, then, using a slotted spoon, spread the spinach and onion mixture over the bottom of the piecrust.  In a large bowl, using a hand mixer, mix eggs, cheddar cheese, cream, mustard and seasonings well and pour over spinach mixture.  Place the tomato slices on top and bake at 400 for 35-40 minutes.  Let stand for 10 minutes before slicing.
3 cups quick-cooking oats
1 cup brown sugar
2 teaspoons cinnamon
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk
2 large eggs
1 stick real butter, melted
2 teaspoons vanilla extract
In a large bowl, mix together the first 5 ingredients.  Add the remaining ingredients and stir well.  Pour into a greased 9x13 baking dish and bake at 350 for 30 minutes.  I like to place ½ cup warm milk in a bowl and then place a square of the baked oatmeal on top of the milk.  Delicious!
2 eggs
2 tablespoons flour
½ teaspoon each of salt and pepper
1/3 cup whole milk
1 small can chopped green chilies
8-ounces grated Pepper- Jack cheese
8-ounces grated sharp cheddar
Mix all ingredients together and pour into a greased 8x8 baking dish.  Bake at 350 for 35 minutes.  Let cool for 10 minutes before serving.  Serves 6-8.
1 can fruit cocktail, drained
1 (8-ounce) can pineapple chunks, drained
1 small can mandarin oranges, drained
1 medium banana, sliced
1 cup each of red grapes and green grapes, sliced
2 tablespoons brown sugar
1 small container vanilla yogurt
1 cup miniature marshmallows
Mix all together and refrigerate for 30 minutes.

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