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A former school classmate Bonnie Lenz called me last week with a recipe she likes and has been making. I made it for our Sunday lunch, and we liked it too. It gave four of us generous servings and enough for one year old Lydia too! I hope you like it too.
Garden Bisquick Pie
2 cups chopped broccoli, cauliflower or spinach or a combination of the three.
4 strips bacon fried crisp and crumbled
1/2 cup onion, chopped
1/2 cup chopped green pepper
1 cup shredded cheddar cheese
1 1/2 cup milk
3/4 cup Bisquick
Salt and pepper
Whisk eggs and milk add remaining ingredients. Mix well. Pour into a greased deep dish 9 inch pie pan or 10 inch pie plate. Bake in preheated 375 degree oven for 40 minutes. Serve hot.
Have a great week!
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I think breakfast/brunch is my favorite meal to prepare and to eat! I have many good egg dishes. Many of them aren’t low carb so I was excited to get one that was. This recipe came from my grandaughter Samantha, I made it for my son and granddaughter this weekend when they visited and it was a hit! I made them the day before and reheated them in the microwave. That worked out well too. I do like recipes that I can make ahead of time!
Egg Cups: Ham & Cheese!
1 cup shredded cheese
8 oz. smoked sliced thin deli ham
6 stalks green onion, diced
3 Tablespoons heavy whipping cream
8 large eggs
Salt and pepper for taste
Preheat the oven to 350 degrees. Spray muffin pan with non-stick spray. The recipe suggested silicone muffin pans, I used regular ones and they worked fine. Line Muffin pan with 2 slices of ham.
Add diced onion and cheese to each muffin tin.
In a medium bowl whip together the eggs and heavy cream. Add salt and pepper. Spoon mixture into the muffin tins.
Bake for 15-20 minutes or until egg is no longer runny. This made 12 muffin size egg servings for me, standard sized muffin tins.
Enjoy, stay warm and safe!
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I thought todays’ recipe would be perfect to make for Valentine’s day but I should have submitted it last week. If you get the Photo Press early in the afternoon, it’s fast and easy so maybe you could whip it up for dinner. It would be good anytime, file it away for next Valentine’s day! My friend Faye Miller served this one time when I was a guest in her home. Her daughter Sheri made it for us. She used a gluten free cake mix as she is on a gluten free diet. It was delicious, but a regular cake mix would be equally good. Sheri did say that if you want it to be gluten free use pure vanilla. Years ago I made a from scratch Red Velvet cake. This is just as good and much faster to mix up. I hope that you enjoy it too.
Red Velvet Cake
1 regular size yellow cake mix
1 pkg. (3 oz.) instant vanilla pudding mix
2 Tbsp. of unsweetened cocoa powder
1 cup water
1 stick butter (1/2 cup)
3 large eggs
1 Tbsp. vanilla
3 1/4 tsp. red food coloring
Put all ingredients in a large bowl. Mix according to cake mix directions. Pour into a greased 9x13 pan, cupcake pan or 2 layer cake pan. Bake in a preheated oven at 350 degrees. 18-20 minutes for cupcakes, 25 minutes for 9x13 inch pan or until a tooth pick comes out clean.
1 8 oz. cream cheese, room temperature
1/2 stick butter, softened
3 cups powdered sugar
1 tsp. vanilla
Beat together cream cheese and butter, add vanilla, the beat in sugar until fluffy, frost cooled cake.
Have a great Valentine’s day and stay warm!
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I’m glad the new soup recipe I tried last week was a good one, so it would be appropriate this week! I didn’t use the bourbon because I didn’t have any. It’s a very large recipe. I halved it and it still fed us most of the week! The recipe comes from the Grand View Lodge in Northern Minnesota. I didn’t have cajun seasoning either, but I looked up the ingredients and made my own. I will include what makes up cajun seasoning so that you can do the same if you want. The soup wasn’t that spicy, the ingredients for the seasoning are listed in the order of the amounts starting at the beginning.
Bourbon Chicken Soup
2 cups diced potatoes2 cups diced onions
2 cups diced celery cups
2 cups sliced mushrooms
4 tbsp. Cajun seasoning
1 cup bourbon
1 quart heavy cream
3 quarts chicken stock
1 tbsp. minced garlic
3 tbsp. sliced scallions
1/2 cup flour
1/2 cup butter
2 lbs. Italian sausage
1 lbs. chicken breasts, cut in bite sized pieces
salt and pepper to taste
In a large pot over medium heat add butter, chicken, sausage, onions, celery and mushrooms. Sauté until chicken and sausage is cooked through and the vegetables are tender. Add garlic and Cajun seasoning and de-glaze with bourbon. It will flame up so be careful! Add flour to make a roux in the pot. Cook for a minute and then add chicken stock. Cook until liquid thickens. Add diced potatoes and heavy cream. Cook until potatoes are fork tender. Garnish with sliced scallions.
Ingredients for Cajun seasoning: paprika, onion powder, garlic powder, marjoram, thyme, fennel seed, cumin and cayenne pepper. I used just 1/4 tsp. cayenne pepper and adjusted the amounts according to how listed to my taste.
In last week’s column for the salad recipe, somehow after the dressing ingredients there was a method for a completely unrelated recipe. I don’t know how that happened, but after the dressing ingredients the recipe is completed.
Stay warm and have a good week!