penny's corn pie

 Okay call me lazy cuz' I took a photo of a recipe from 

FAVORITES.

It's late. Forgive.

But I love this corn pie.
I've had it a few times and made it again tonight for a shower. 

I don't like to waste my calories on pie crust, quite honestly.
So, the corn pie sans the crust is money!
Protein! Veggies! Cheese! 

And a little mexican flair...especially paired with avocado, sour cream, and salsa.

Yum-o for breakfast, lunch, or dinner.
Oh and the recipe says "Bake uncovered at 325 for 1.5 hours." Sorry I cut it off:)

zucchini & bacon quiche

I took some quiche to a shower tonight...

"cutie pie" was the theme.

Her idea. She's so creative with a cute blog.

We wanted sweet and savory pies.

She made an ice cream Oreo pie and little individual apple/lemon meringue pies. Adorable.

I did quiche and corn pie.

I'm pretty sure this quiche tasted great. 

I mean really...heavy cream, swiss cheese, whole milk, bacon....?

But husband called the second I got to the shower with an emergency at the hospital so I jetted.

Ah well.

from Keeping Up!

zucchini & bacon quiche

(from keeping up cookbook!)

4-5 slices bacon, uncooked or precooked, chopped

2 small zucchini, halved lengthwise, then sliced into 1/4-inch pieces

1/2 teaspoon salt

1/2 cup heavy cream

1 cup whole milk

1/4 teaspoon pepper

3 eggs

1 cup shredded Swiss cheese

1 (9 inch) unbaked pie crust

In a skillet over medium-high heat, brown uncooked bacon pieces until crispt. If using precooked bacon, cook bacon over medium heat for 1 minute, or until bacon releases some fat and crisps. Remove bacon to a paper towel to drain. Leave just enough fat to coat skillet, draining excess. Add zucchini to skillet with salt. Saute for 5 minutes or until zucchini begins to brown. Turn off heat and set aside.

In a bowl, whisk together cream, milk pepper and eggs. Stir in zucchini (along with any juices from the pan), bacon and cheese. Pour mixture into pie crust. Bake in 350 degree oven for 40-50 minutes, or until center is set. Allow to cool for 20 minutes before serving.

Cinnamon Sweet Rolls

All Blake wanted for Christmas breakfast was Cinnamon Rolls.

I was frightened because I've never cooked with yeast.

Singapore humidity makes everything bake differently!

I decided to try making my friend Sarah's sweet rolls.

They are extra moist because of the vanilla Jello-pudding.

Luckily they turned out to be a success--Blake was happy.

We are eating the leftovers this morning!

Cinnamon Sweet Rolls

Ingredients:

  1/2 cup warm water (100-110°)

2 packages dry yeast (1-1/2 tbsp.)

      2 tbsp. sugar

         3-1/2 oz. pkg. vanilla pudding mix

       1/2 cup margarine -- melted

    2 eggs

1 tsp. salt

6 cups flour

1 cup butter

      2 cups brown sugar

 2 tbsp. cinnamon

       

Cream Cheese Frosting:

           8 oz cream cheese

            1/2 cup margarine

           1 tsp. vanilla

3 cups confectioner's sugar

     1 tbsp. milk

*I replaced all margarine with butter, yum!

Frosting Directions:

To make frosting, mix all ingredients until smooth.

Roll Directions:

In a bowl combine warm water, yeast and sugar. Stir until dissolved. Set aside.

In large bowl, take pudding mix and prepare according to package directions (Use warm milk to aid in rising). Add ½ cup melted margarine, eggs and salt. Mix well. Then add yeast mixture. Blend.

Gradually add flour; knead until smooth (may take more, or less than 6 cups, keep dough as tacky as you can work with it). Place in a greased bowl. Cover and let rise until doubled (~45 min).

Punch down dough and let rise again (~30 min).

Then roll out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 2 tbls cinnamon. Sprinkle over top. Roll up very tightly.

With knife, put a notch every 2". Cut with thread or knife (dental floss works the best).

Place on lightly greased cookie sheet 2" apart.

Take hand and lightly press down on each roll.

Cover and let rise until double again (~25-30 min). Bake at 350 15-20 minutes. Remove when they start to turn golden.

Don't Over Bake.

Frost warm rolls with Cream Cheese Frosting

Serving Size: Makes about 20 very large rolls

gimme-some-ROSEMARY

i love the way my hands smell after cooking with rosemary.  

so pungent!

this morning we had thee-best egg white omelletes.

so good that i had to share...

 ingredients:

egg whites

sauteed onions

honey smoked turkey

tomatoes

laughing cow cheese 

kalamata olives 

and of course, ROSEMARY!

faux "bran" muffins

we're struggling with breakfast round these here parts. 

i don't want to buy sugar cereal, the boys don't like healthy cereal, 

and they aren't satisfied with just a yogurt. 

burned out on waffles and oatmeal, too.

they do like muffins, however. 

so i whipped these babies up because they are 100% whole grain, moist and scrump!

i froze most of them, because i see a pattern..."burn out".

we'll keep things fresh! and try something different next week!

From Keeping Up...

faux "bran" muffins

1/2 cup butter, softened

1 1/4 cups brown sugar

2 eggs

1 tablespoon vanilla

1 tablespoon molasses

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons salt

2 cups milk

2 cups whole wheat flour

2 cups old-fashioned oats

cream together butter and brown sugar. add eggs, vanilla, molasses, baking powder, baking soda and salt. mix in milk, then add flour and oats. mix until combined. pour batter into 18 greased muffin cups (i did mini muffins, too) and bake at 375 degreees fro 15-20 minutes or until muffin centers spring back when touched. serve warm with butter and honey.

overnight crockpot oatmeal

this oatmeal was super moist, easy, and while it was cooking the whole house began to smell like cinnamon.  it didn't turn out gummy or chewy like some oatmeal does.  it was hearty, filling and extra good with toppings.  i'm craving it again already!

crockpot oatmeal

page 20
from keeping up

2 cups steel cut oats (NOT quick or old-fashioned-oats)

6 1/2 cups water

3/4 cup brown sugar

1 large apple, peeled and diced

1/2 cup raisins

1 teaspoon cinnamon

1 teaspoon vanilla

1 1/2 teaspoon salt

sliced banana and toasted nuts, for garnish

stir together ingredients in a greased crockpot.  cook on low for 7 to 8 hours.  to cook for 8 to 10 hours, add 1 additional cup of water.  serve oatmeal topped with sliced bananas and toasted nuts, if desired.

i added, strawberries, almonds, raspberries, pecans, bananas, blackberries and agave syrup as topping options.

amanda's granola

on the girls trip, we talked about what a great gift this would be for neighbors for christmas, or whatever.  i haven't tried making this yet, and when i do, i'll definitely post a pic!  

amanda's granola

12 C Quick Oats
2 C brown sugar
2 C coconut (I like the raw, shaved kind at Whole Foods)
1 tsp salt
2 C nuts (Use whatever you like.  I use pepitas, sliced or slivered almonds, pecans,
walnuts or cashews).
11/2 C canola oil
2/3 C water
3 tsp. vanilla

Stir sugar and oats until mixed.  In separate bowl, mix coconut, salt and nuts and mix in oil, water and vanilla.  Add to oats and mix well.  Spread over two large cookie sheets.  Bake for 2 to 21/2 hours at 250 degrees.

*I find that my granola only takes about 11/2 hours to cook.  Watch the granola because you don't want it to burn.

*I press it into the pans really well because I like it to form together and break into big chunks.  I love this granola to snack on, eat with yogurt and as cereal with milk.

scrambled

2 egg whites

heirloom tomatoes

pesto

spinach

provolone

made for some morning bliss today.  

what's your favorite egg-concoction?  i need ideas!

zucchini bread

last week, i saw that my friend sarah, had made this bread.  it looked fall-ish and good so, i walked to the ferry building farmers market,  bought zucchini, and decided to make: 

carolyn's zucchini bread

from favorites cookbook(pg. 51)

3 cups of flour (i used whole wheat)

1 tablespoon cinnamon

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

3 eggs, beaten

1 cup sugar

1 cup brown sugar

1 cup vegetable oil

1 tablepsoon vanilla

2 cups peeled and grated zucchini

mix flour, cinnamon, salt, baking soda and baking powder together.  set aside.  beat eggs, sugar, brown sugar, vegetable oil and vanilla.  slowly mix in dry ingredients.  blend in grated zucchini.  pour into 2 greased and lightly floured 8'x4' loaf tins.  bake at 325 degrees for 60-70 minutes.

blake added cool whip to his piece and took this picture...looks pretty good, huh?

easy oatmeal pancakes

got this recipe from abby and decided to make them for conference sunday brunch.  blake said they were the "best pancakes he'd tasted!"  i'd have to agree.  they are pretty healthy too.  the difference with this recipe and other "shortcut" pancake recipes is, these actually make you feel satisfied and full.  highly recommend these puppies!

easy oatmeal pancakes

1 cup rolled oats

1/2 cup lowfat cottage cheese

2 eggs

1 tsp. almond extract
*best if you blend a ripe banana or berries into the batter for added flavor.

blend in blender until smooth.  put on griddle and flip when brown.

we covered our pancakes with bananas, strawberries, and aunt jemima syrup.  i bet agave and berries would taste good too!