Mexican Quiche

Another breakfast casserole! Although this one we make a lot to eat for dinner. This one comes from my mom, not sure of the source on it. This quiche does not have a crust, making it easy to put together and very tasty.

It calls for green chiles, if you want to make it hotter, use jalapenos instead for some or all of the chiles.


  • ½ cup butter
  • 10 eggs [my mom uses 11 eggs]
  • ½ cup flour
  • 1 teaspoon baking powder
  • Dash of salt
  • Two 8-oz cans green chiles, drained
  • 2 cups cottage cheese (16 oz)
  • 4 cups monterey jack cheese (1 pound)


Melt butter in 9″ x 13″ pan. Set aside.

In large mixing bowl, beat eggs and add flour, baking powder, and salt. Mix well. Add melted butter, leaving pan buttered. Add chiles and cheese. Mix together and pour into pan.

Bake uncovered at 350° for 45 – 60 minutes. (Test for done-ness with a knife. Be sure quiche is set and knife comes out clean.) Cut into squares while hot, but allow to cool slightly before removing from pan.

Note: This may be baked and frozen, reheat covered with foil.


Grilled Avocados

I haven’t made this yet, I grabbed this picture off of the Pinterest link. Looks great!

I have been thinking about trying grilled avocados, and I ran across this recipe on Pinterest yesterday. This would be great as a side to some grilled chicken. Or if you want it as a meatless main, what about serving it over a bed of rice with some black beans on the side?

The recipe suggests using non-fat sour cream. I’m not sure how they make non-fat sour cream, but I don’t think I’d use that.



Cut an avocado in half, sprinkle with olive oil and lime juice, and place face down on the grill for five minutes. Then fill with salsa and sour cream, and sprinkle on a little more lime juice.

Dark Chocolate Chip Cookies

These look so good…I am going to have to try them myself…

Pretty Baking

I know, I know, everyone makes chocolate chip cookies all the time.  Nothing exciting.

But you don’t understand…

I can’t live without them.

I LOVE chocolate chip cookies.  I really mean LOVE.

This was the first time I used this recipe, but I put dark chocolate chips in them, just for a change.

What a good change.  🙂

So about me and chocolate chip cookies…

We are inseparable.

I will hide them from people.  Seriously.

Because they’re mine.

I’m kidding. Ha!

(No, I’m actually not kidding.) 

Anyway, enough about me. Let’s talk about them.

These cookies are really, really good. Everyone liked them.

They are so chewy, which is awesome.

So, I found another yummy chocolate chip cookie recipe.


OK, if you don’t want a chocolate chip cookie right now, then something’s wrong…

Dark Chocolate Chip Cookies (adapted from Desserts By the Yard)

  • 1-1/2 C all purpose flour
  • 1/2…

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Slow Cooker Pork Roast

When my husband and I first got married, he was a vegetarian. After a year or so, he slowly began moving back towards the world of meat. Eventually, he was eating everything but red meat. (Now he even eats red meat again.) I really wanted to make a beef pot roast, but that was out; I couldn’t eat all that by myself. So I tried a pork roast instead. It turned out great.


  • Pork Roast
  • Potatoes (2 large red, roughly cut)
  • Carrots (3 – 4 sliced)
  • Celery (3 stalks sliced)
  • Onion, diced
  • Vegetable Broth – 1½ – 2 cups
  • *Red wine for flavor, if desired.

Season with:

  • Poultry Seasoning
  • Salt
  • Pepper
  • Parsley


Put pork roast into slow cooker/crock pot. Add vegetables. Add seasoning. (For once I don’t have exact quantities! Just eyeball each one with the amount you want.) Add veggie broth to cover vegetables. If using red wine, add it with the veggie broth.

Note that you can vary the amounts of vegetables if you want more of something, just make sure that they are covered in the broth for cooking.

Cover and cook in the slow cooker, I do high for 2 hours, then low for 7 – 8 hours.

After it’s cooked, you can use the juices/broth from the crockpot to make a gravy. Heat the broth you have left in a skillet with a cold water/flour ratio until bubbly & thick. The ratio is: for 1½ cups of broth, add ½ cup cold water mixed with ¼ cup flour. You can adjust this depending on how much broth you get out of your slow cooker.

My Grandma used to make gravy using cream; I will have to try that sometime instead of the water.

Blueberry Cream Cheese Stuffed Baked French Toast

This french toast is so, so good. I love blueberries, I love cream cheese, and I love French toast, so it’s pretty much the perfect blend. This is another one where you put it together the night before and bake the next morning. With cream cheese, half-and-half, and powdered sugar my Grandma Beckman would have loved this. Although she would have probably taken out the blueberries and used raspberries instead.

This one I clipped from the newspaper several years ago. It states, “A make-ahead showstopper from Catherine Cavoto’s Christmas Breakfast class held at the Seasoned Chef. Serves 8.”


  • 1 loaf French bread
  • 1¼ cup sugar, divided use
  • 2 tablespoons cornstarch [I use arrowroot]
  • 6 cups fresh blueberries
  • 8 ounces cream cheese, softened
  • ½ cup sour cream
  • 2 tablespoons orange marmalade
  • 1 teaspoon vanilla
  • 7 eggs
  • 1½ cups milk
  • 1½ cups half-and-half
  • 2 tablespoons brandy
  • ½ teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup powdered sugar


Cut half of the French bread into 1-inch cubes and place in the bottom of a greased 9 x 13-inch pan. [I sprinkle the bread with a little cinnamon and sugar.] Combine ½ cup sugar and cornstarch until smooth and toss with blueberries.

Sprinkle blueberries evenly over bread.

Stir cream cheese and add ½ cup of sugar, sour cream, marmalade, and vanilla. Spread this mixture very gently over blueberries.

Cut remaining French bread into 10 1-inch thick slices, arrange over cream cheese.

Beat eggs, milk, half-and-half, brandy, remaining ¼ cup of sugar, cinnamon, and nutmeg and pour over bread.

Cover and refrigerate over night.

Preheat oven to 350°. Bake for 45 minutes covered, then uncover for approximately 15 minutes to allow top to puff slightly and set. Allow to cool slightly. Sift powdered sugar over before serving.

Sausage, Egg, & Cheese Casserole

This recipe comes from a family friend. You assemble it the night before and then just pop it in the oven the next morning. We love to put this together Christmas Eve and have it Christmas morning.


  • 1½ pounds sausage, cooked & crumbled
  • 8 slices white bread
  • ½ pound mild cheddar cheese, shredded [I probably use more, you can never have enough cheese!]
  • 2 green onions, diced [I use four]
  • 6 – 8 mushrooms, sliced [We don’t like mushrooms; I substitute one red pepper, diced.]

Blend together the following:

  • 6 eggs
  • 2 cups milk
  • 1½ tsp dry mustard


Spray 9″x13″ pan with Pam.

Cover bottom of the pan with bread. Layer cheese-meat-onions-mushrooms [red pepper], then more cheese. Pour egg mixture over the layers. Cover and refrigerate overnight.

Bake uncovered in 300° oven for 1½ hours (make sure eggs are set). Let stand 10 minutes before cutting to serve.

Not Yo’ Mama’s Banana Pudding

Banana Pudding

We love this banana pudding, recipe courtesy of Paula Deen. I made it yesterday, and it doesn’t last long in this house. The longer the pudding sits, the softer the cookies get.


  • 2 bags Pepperidge Farm Chessmen cookies
  • 6 to 8 bananas, sliced
  • 2 cups milk
  • 1 (5-ounce) box instant French vanilla pudding [I use vanilla, I can’t find French vanilla in this size.]
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream [I use the standard 8-ounce container of Cool Whip]


Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

[Tip: I like to open both bags of Chessmen cookies to see if any are broken before I start assembly. I put the broken cookies on the bottom of the dish, saving the intact cookies for the top.]