Recipe: Ham and Broccoli Quiche

Okay.  I know I whine and complain about the summer heat and humidity.  But, honestly it just zaps the living daylight out of me and I detest being hot and sweaty.  Which is one of the reasons I look for summer recipes where I can cook in my small counter-top toaster oven, on the stove-top, or on the grill.  Anything where I don’t have to turn on the big oven.  And, this is one of the recipes I can cook in my toaster oven or in my big oven.  It is easy, simple, and delicious.   For breakfast, serve it with some fruit or if you’re serving it for lunch or dinner, whip up a nice side salad and you’ve got a meal.

HAM AND BROCCOLI QUICHE

 1 Pkg. Pillsbury Refrigerated Pie Crusts       
4 eggs
1 ½ cups cubed cooked ham
1 cup milk
6 oz. shredded Swiss cheese
½ tsp. salt and ½ tsp. pepper
1 cup frozen broccoli florets,  thawed and drained
½ tsp. dry ground mustard 

 Heat oven to 375 degrees F.  Make pie crust as directed on package for a one crust filled pie using a 9 inch glass pie pan.  Layer, ham, cheese and broccoli in the crust lined pan.  In a medium bowl, combine the remaining ingredients and beat well.  Pour over the broccoli/ham/cheese mixture.  Bake for 35 to 45 minutes or until knife inserted in the center of pie comes out clean.  Let stand 10 minutes and serve.

Easy, simple, pretty and delicious. 

Y’all Enjoy! 

Recipe: Broccoli Salad

This is a family favorite. Partly due to the fact it contains bacon and buttermilk ranch dressing. I mean, come’on, who doesn’t love some bacon and buttermilk ranch dressing? Those two ingredients are like Peanut Butter & Jelly, Coffee and Cream, Oreos and Milk. Especially when it comes to making salads. But, I get bored with the same ol’ same ol’ summer salad. Or sum’ma – as my Aunt Nez would say.

I adore this salad. And, men don’t turn their noses up at it because it doesn’t look like a girly phoo-phoo salad because it has bacon in it. Light, creamy, crunchy, salty, and flavorful. Go on – you know you want to try it.

Broccoli Salad

3/4 cup grated cheddar cheese
2 bunches fresh broccoli (florets only)
1 small can sliced black olives, drained
1/2 bottle real bacon bits
1 bunch green onions, chopped
1 package Hidden Valley Ranch dressing mix – mixed with mayonnaise as directed on the package
Dash paprika

Tear broccoli florets into bits-size pieces. Add olives, cheese, bacon bits and onion. Add dressing and stir to mix. Marinate in refrigerator for two or three hours before serving. Place on a layer of lettuce leaves and garnish with paprika.

Now, if you do want a sweeter, more girly phoo-phoo salad: Replace the olives with raisins and put sugar in the Mayo instead of ranch dressing mix. Yes, be’be’ – it is wonderful stuff!

Y’all Enjoy!

Oh! And, just so you know – I purchased this book yesterday. I’m in BIG trouble. I’ll be spending the summer cooking everything in this book and posting reviews. I swanee, she makes me homesick for my Mama’s cooking. Lawsie! Lawsie! Lawsie! Help me Rhonda.

Recipe: Broccoli and Rice Casserole

Brace yourself! This is that cheesy, broccoli and rice casserole that those lovely little Baptist ladies use to bring to pot luck dinners. Guaranteed to block an artery or two. I love this stuff! Currently not eating this stuff, but there’s just something about broccoli and cheese and rice cooked in a butter casserole dish. It just smells and spells “made with love”. Doesn’t it!

Broccoli and Rice Casserole

1 large onion, chopped
1/4 cup chopped green pepper
1/2 cup chopped celery
1/2 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 oz.) roll Jalapeno Cheese
2 (10 oz.) packages frozen broccoli, cooked and drained
3 cups cooked rice
salt and pepper to taste
grated cheddar cheese

Saute onion, bell pepper and celery in the butter. Add soups and cheese. Cook over low heat until cheese melts. Fold in broccoli and rice, salt and pepper. Top with the grated cheddar cheese. Bake at 350 degrees for 30 minutes.

Y’all Enjoy!