Leftover Quiche

Making quiche out of leftovers... not eating yesterday's quiche.

This basic recipe lends itself well to all kinds of substitutions.  Use what you have on hand and you'll be shocked at how well those leftovers taste!

Ingredients:
4 Eggs
3/4 cup milk
2 cups cheese (two or more varieties)
2-3 cups leftover meat and vegetables
Non-stick cooking spray
1 pie crust (optional)

Directions:
-  Preheat oven to 375 degrees.
-  Cube leftover meat and vegetables. 
-  Spray skillet with non-stick cooking spray and heat meat and vegetables taking care to not overcook.
-  If you like your quiche with a crust, line a pie pan with the pie crust.  If you prefer a crustless quiche, omit this step and spray your pie pan with non-stick cooking spray.
-  Combine eggs and milk in a bowl and whisk until smooth.
-  Add half of the cheese to the egg/milk mixture.
-  Add the other half of the cheese to the warm meat and vegetables and immediately pour into crust (or empty pie pan).
-  Pour egg/milk/cheese mixture over meat and vegetables.
-  Cook quiche for 40 minutes or until center has set.

Hints:
-  Next time you're at the grocery store ask the deli counter if they have any "ends and pieces" of meat or cheese.   Most deli counters package up the small ends of meat and cheese that are hard to slice and sell them at a reduced price.  This is a great way to get lots of different types of cheese for your quiche or a couple kinds of meat to toss with leftover veggies.
-  Just about any leftovers taste great in a quiche.  Here are a few ideas:
*Ham and green beans *Stir fry *Fajita meat and veggies *Turkey and broccoli *Ground beef and green peppers *Sandwich steak, green peppers, mushrooms and onions

Blondies

Ingredients
1 1/3 c flour
1 tsp baking powder
1/2 tsp salt
1/2 cup soft butter (one stick)
1 cup firmly packed light brown sugar
1 egg
1 tsp vanilla
1/2 cup chopped walnuts

Directions
- Preheat oven to 350 degrees
- Sift flour, baking powder and salt; set aside.
- Combine butter, sugar, egg and vanilla in a large bowl until smooth.
- Stir in flour mix and nuts.
- Spread in a greased 9 inch pan.
- Bake for 20 to 30 minutes.

Hints
- The batter will be seriously thick (kind of like cookie dough, not batter). Just mashed it in the pan and you will get good results.
- Try substituting the walnuts with chocolate chips, butterscotch chips, white chocolate chips or M&Ms for a different flavor.

Submitted by Kate

White Bean Dip

I really wish there was another name for this dip.  It's a lot like hummus and very creamy, like it has dairy in it, but it doesn't.  White Bean Dip just sounds so boring.  Maybe AMAZING White Bean Dip?

Ingredients
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper

Directions
- Combine ingredients in food processor until smooth.

Hints
- You may use different types of fresh herbs in this dip but it's important to use fresh parsley as opposed to dried, it affects the color, texture and flavor.
- Serve with warm flat bread

Nancy's Pretty Good Pizza

Makes 3 big 16" pizzas

Ingredients for Crust

2 pkg. Quick Rise dry yeast (I use Fleishman's or Red Star)
3 c. lukewarm ( 110°-115°F )or milk (okay to use skim or powdered dry milk, reconstituted)
4 Tbsp. olive oil
3 Tbsp. honey
1 tsp. garlic powde
1 tsp. onion powder (or) 2 Tbsp Italian seasonings
2 tsp. salt
8 to 10 c. flour more or less)

Directions for Crust
- Mix yeast in milk in glass bowl. Add other ingredients in order.
- Use whisk for first additions, then switch to wooden spoon when mixture thickens.
- You may add the last 2 cups or so of flour by hand during kneading process.
- Knead 2 or 3 minutes on counter or bread board.
- Use the same bowl you mixed in (no washing needed) and pour in a Tbsp of oil.
- Put in the dough, press down, turn it over, and cover with a plate or moistened towel.
- Let sit in bowl half hour or so in a warm place, covered.
- After rising, punch down and divide into thirds
- If you want to freeze your dough, this is the perfect time.
- If using immediately, roll each portion to a 16" circle on floured surface.
- Bake (partially) on greased pan. (about 10 minutes.) remove from oven

Ingredients for Pizza
Don Pepino pizza sauce (try to get that brand if it's available. 1 can is good for 2 pizzas) (or) Alfredo sauce - any brand (1 jar is good for 2 pizzas)
6 to 8 cups shredded mozzarella cheese
a good variety of pizza toppings, meats and vegetables

Directions for Pizza
- Begin with one partially cooked pizza crust.
- Spread sauce of your choice
- Add toppings, and cheese
- Bake at 450°F for about 3 - 5 minutes or until cheese melts.

Hints
- I am really flexible with amounts, and pretty flexible with temperatures, and times. Think of this as a starting point, and don't be too stressed out about getting it exact. Like music, or painting, make it your own.  Sometimes you improvise....
- If it's really cold in your house, you may have a hard time getting your dough to rise. Try pre-heating your oven to the lowest temp it will allow (usually 150-200 degrees). As soon as it is heated turn the oven off and open the door. After about a minute put the bowl of dough in and close the door. When using this method it is really important that the dough is covered with a damp towel.
- If you have frozen your pizza dough take it out of the freezer the night before and put in the fridge. Take out of the fridge approximately one hour before using (more if your house is cold) and allow to come to room temp before rolling out.

Submitted by Nancy

Healthy(er) Pumpkin Bread

Ingredients
2/3 cup unsweetened apple sauce
1 1/3 cup brown sugar
2 cups pumpkin
4 eggs
1 2/3 cup whole wheat flour
1 2/3 cups oat bran
2 teaspoon salt
2 teaspoon cloves
1/2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup buttermilk



Topping (optional)

- 2 tablespoons butter
- 2 tablespoons flour
- 5 tablespoons brown sugar

Directions
- Cream apple sauce, sugar, pumpkin and eggs
- Add dry ingredients alternating with buttermilk
- Pour into greased loaf pans
- Use a pastry cutter or two knives to mix topping ingredients until mixture forms small crumbs
- Top loaves with topping mixture
- Bake at 350 for 35-40 minutes

Yield: 2 loaves

Hints
- Don't over mix!
- You can substitute cooked squash, zucchini or mashed banana for pumpkin.
- You can also make this as muffins or in two 9x9 baking pans
- This is fat free, high fiber and (without the topping) has half the sugar of regular pumpkin bread.

Submitted by Amy

Butter Nut Squash Whole Wheat Pancakes

I somehow ended up with WAY more cooked butternut squash than we could eat at one meal.  I started thinking how sweet it is and how it has the same consistency as pumpkin puree.  Next I'm going to try substituting the squash in a pumpkin bread recipe because these pancakes turned out SO yummy!

Ingredients

1 1/2 cup whole wheat flour
1 teaspoon baking soda
2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoon pumpkin pie spice
1 cup cooked butternut squash
1 cup plus 1/2 cup buttermilk
2 eggs
2 Tablespoons vegetable oil
2 Tablespoons brown sugar


Directions
- In a large bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice.  Mix well.
- In a separate bowl combine squash, 1 cup buttermilk, eggs, oil and brown sugar.  Mix well.
- Make a well in the center of the dry ingredients and slowly pour in the wet ingredients.  Fold until just combined.  Do not over stir.
- If mixture is too think use the extra 1/2 cup of buttermilk to thin out batter.
- Pour 4" pancakes onto a medium-hot griddle or pan and cook until bubbles begin to rise to the surface.  Turn and cook until golden-brown.

Hints
- To get the 1 cup of butternut squash split a whole butternut squash down the middle and roast in a 350 degree oven for approximately 45 minutes or until soft all the way through.  Scoop out cooked squash and store in an airtight container in the refrigerator until ready to use.
- White flour may be used if it's all you have.
- Dark brown sugar gives these pancakes a better flavor than light brown sugar but use whatever you have on hand.

Submitted by Amy

Perfect Hard Boiled Egg

Ingredients
eggs
water

Directions
- Put eggs in cold water and bring to boil.
- After water comes to a boil start timer for 4.5 minutes.
- Take off heat
- Let eggs sit in the hot water for another 3 minutes
- Immediately drain and run under cold water.

Outcome
Eggcellent, non-green, fluffy yolks!

Submitted by AmyB

Pumpkin Dip

Ingredients 
8 oz. cream cheese, softened
15 oz can of pumpkin
16 oz box powdered sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Nilla Wafers
Ginger Snaps
Graham Crackers

Directions
- Mix all ingredients.
- Serve with Nilla Wafers, Ginger Snaps and Graham Crackers.

Hints
- You could also add 1/4 to 1/2 tsp of ground cloves if you like that flavor.

Submitted by Ann

Monkey Bread

There are many monkey bread recipes out there.  Here's the super easy one we use... it is loved SO much it's often referred to as Jesus In A Pan.

Ingredients
2 rolls refrigerated biscuit dough
1/3 cup melted margarine
1/2 cup cinnamon sugar (mixed to your taste)
1 cup powdered sugar (for icing)
1/2 teaspoon vanilla (for icing)
2-4 tablespoons milk (for icing)

Directions
- Preheat oven to 350 degrees
- Arrange biscuits in a grid on a cutting board
- Use a pizza roller to cut biscuits in quarters
- Spray casserole dish with non-stick cooking spray
- Arrange half of cut biscuits in a single layer in casserole dish
- Use a pastry brush to coat biscuits with melted margarine
- Sprinkle 1/2 of cinnamon sugar mixture over biscuits
- Arrange remaining cut biscuits in a second layer in casserole dish
- Top with remaining butter and cinnamon sugar mixture
- Cook at 350 degrees for approximately 30 minutes
- Serve warm with icing

To make icing
- Add vanilla to powdered sugar
- Add milk 1/2 tablespoon at a time until icing is of desired consistency

Hints
- You can use kitchen scissors to cut biscuits into quarters but using a pizza roller is fastest.
- After about 30 minutes check monkey bread every 2 minutes (turn on oven light, don't open oven door) and remove from oven when the top is golden brown.

Submitted by Amy
- Cook monkey bread in center of oven.  Too close to the top and it will brown but still be mushy in the middle.
- Do not use more than two layers of biscuit dough or it will not cook all the way through.  If you need more, make a second pan.

Tortilla Soup

Ingredients
1 cup minced onion
1 cup minced carrot
1 cup minced celery
2 cloves minced garlic
3 tbs vegetable oil
10 cups chicken stock (or broth)
1 rotisserie chicken - meat removed and shredded
3 cups prepared fresh salsa
1 bag tortilla chips

Directions
- In a heavy bottom dutch oven or stock pot heat oil.
- Sauté onion, carrot and celery in hot oil until onions are translucent.
- Add garlic.
- Add 10 cups chicken stock and bring to a boil.
- Reduce heat to a simmer
- Add chicken meat and all the juices from the rotisserie pan.

To serve
- Spoon 1/2 cup fresh salsa into bottom of soup bowl.
- Ladle chicken soup over fresh salsa.
- Top with crumbled tortilla chips.
- Serve immediately.

Hints:
- Fresh Salsa can be found in the Deli section of your grocery store.  It is sometimes called pico de gallo.  It is mostly chopped tomatoes, peppers, chilies, onion and spices and is chunky, not saucy.
- Make sure to combine the salsa and soup right before serving or the tomatoes will get mushy,
- It is not important to have exactly one cup each of onion, celery and carrot.  It is more important that you have equal parts of each.

Submitted by Amy

Queso

Ingredients:
1 large block Velveeta
1 can Rotel
1 small onion
1 shot beer

Directions:
- Cut the block of Velveeta into approx. 1" cubes.
- Mince the onion.
- Slowly melt the Velveeta, onion, beer and Rotel together in a saucepan over medium heat.


Hints:
-  I used to make this recipe with just the cheese and rotel but got the most compliments when I added minced onion and a shot of hard cider.  I like it better with beer but the cider adds a little sweetness that's pretty nice.
- Don't use low fat or generic Velveeta, it messes up the texture.

Submitted by Amy

Quinoa and Black Bean Salad

INGREDIENTS
1-1/2 cups quinoa
1-1/2 cups canned black beans, rinsed and drained
1-1/2 Tbsp. red wine vinegar
1-1/2 cups cooked corn (fresh, canned or frozen)
1 red bell pepper, seeded and chopped
4 scallions, chopped
1 tsp. garlic, minced fine
1/4 tsp. cayenne pepper
1/4 cup fresh coriander leaves, chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil

DIRECTIONS
- Rinse quinoa in a fine sieve under cold running water until water runs clear.
- Put quinoa in a pot with 2-1/4 cups water.
- Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
- Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
- While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
- Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
- In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.

Submitted by Rachel

Southern Chicken Salad

Ingredients
2 1/2 - 3 Cups diced cooked Chicken
1/2 Cups diced Celery
3-4 Tbsp finely chopped Red Onion
1/4 - 1/2 Cup Mayo (more or less to taste)
2 Tsp Lemon Juice
Splash of Pickle Juice or 2 - 3 Tbsp of Sweet Relish
Dash of Pepper
Dash of Creole or Cajun Seasoning Mix
Salt to taste

Directions
- Mix all ingredients and serve chilled.

Submitted by Emilie

Chocolate Chip Delight

Ingredients
1 tube (16.5 oz.) refrigerated chocolate chip cookie dough
1 package (8 oz.) cream cheese, softened
1 cup confectioners sugar
1 carton (12 oz.) frozen whipped topping, thawed, divided
3 cups cold milk
1 package (3.9 oz.) instance chocolate pudding mix
1 package (3.4 oz.) instant vanilla pudding mix
chopped nuts and chocolate curls, optional

Directions
- Let cookie dough stand at room temperature for 5-10 minutes to soften.
- Press into ungreased 9x13 baking pan.
- Bake at 350 degrees for 14-16 minutes or until golden brown. Cool on a wire rack.
- In a large mixing bowl, beat cream cheese and confectioners sugar until smooth.
- Fold in 1 3/4 cup whipped topping.
- Spread over cookie crust.
- In a large bowl, whisk milk and both pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set.
- Spread over cream cheese layer.
- Top with remaining whipped topping.
- Sprinkle with nuts and chocolate curls if desired.
- Cover and refrigerate for 8 hours or overnight until firm.

Yield: about 15 servings
Prep: 35 minutes plus chilling

Submitted by Julie

Black Bean Pizza

Ingredients
6 to 8 ounces of shredded Mozzarella cheese
1 can black beans
Chopped, drained tomatoes
1 pre-made pizza crust (or make your own)

Directions
- Spread HALF the cheese over the prepared crust.
- Top with beans that have been rinsed and drained.
- Add the remaining cheese and top with chopped tomatoes.
- Bake at 425 degrees until hot and lightly browned.

Hints
- For a lower-fat/calorie version use reduced fat cheese.
- This recipe tastes great on a Boboli pizza crust.

Submitted by Carol

Dill Lime Chicken

Ingredients
4 chicken breast halves
¼ cup lime juice
¼ tsp. salt
Dash of pepper
½ tsp. dried dill weed
1 tsp. minced dried onion
1 Tbsp. olive oil or 2 Tbsps. melted butter

Directions
- Combine all ingredients in a zip-lock bag to make a marinade
- Add chicken and turn to coat well with marinade
- Refrigerate for at least one hour - longer is better.
- Grill over medium heat.

Submitted by Carol

Hamburger Taco Pie

Ingredients:
1 lb hamburger or ground turkey
onions --diced (however many you want)
1 pkg taco seasoning
1 can diced or stewed tomatoes
1 can kidney beans, drained
1 can sliced black olives
1 can corn, drained
1 small can of green chiles
Grated cheese (your choice)
Cornmeal mix (make cornmeal bread recipe according to directions on box)

Directions
- In a large skillet, cook hamburger and onions then add taco seasoning and tomatoes and mix well.
- Simmer a few minutes and then stir in the rest of ingredients, one at a time.
- Put in a large casserole dish.
- Top with cornmeal mix. Bake at 400 for 30-40 minutes.

Submitted by Terry

Easy BBQ

Ingredients
5-8 lbs of meat
2 large bottles BBQ sauce

Directions
- Put the meat in your crock pot.
- Cover with 1 entire bottle BBQ sauce.
- Cook on low for 6-10 hours.
- Pull meat out of cooking juices. Shred with fork and add additional BBQ sauce.

Hints
- This works well with chicken, pork and beef (I use a pot roast when making BBQ beef).
- My favorite BBQ sauce is Sweet Baby Ray's. I always get great compliments when I use it and have never heard a complaint.
- If you'd like to take a little more time you can cook down the juices with some BBQ sauce and add them back into the meat for a more flavorful sauce.
- Check out your crock pot times less for chicken, more for beef, pork is kind of in the middle.
- This makes a great shredded BBQ for sandwiches, on salads, in wraps and on tacos.

Easy Pot Pie

Ingredients
1 package pre-made pie crust (two pieces)
2-3 cups cooked and cubed chicken
1 bag frozen mixed veggies
1 can cream of chicken soup
Salt and pepper

Directions
- Thaw pie crust according to package directions.
- Put one pie crust round in the bottom of your pie pan.
- In a bowl combine veggies, chicken, soup and salt and pepper (to taste)
- Pour veggie/chicken mix into pie crust.
- Top with second pie crust and pinch edges to seal.
- Bake at 350 for 30 minutes or until top is golden brown.

Submitted by Amy

Egg Salad

This is a "to taste" recipe. The ingredients vary depending on how spicy and how wet you like your egg salad. Check out the Hints at the bottom for low fat suggestions.

Ingredients
6 hard boiled eggs
Mayonnaise
Old Bay

Directions
- Peel and rinse the eggs.
- Separate the egg whites from the yolks.
- In one bowl use a pastry cutter to chop the egg whites. Set aside.
- In another bowl mash the egg yolks and blend with mayonnaise until smooth. Use approximately 3/4 cup of mayo with six egg yolks. More or less depending on how wet you like your egg salad.
- Add 1-2 tablespoons of Old Bay. More or less depending on how spicy you like your egg salad.
- Stir the egg yolk mixture into the chopped egg whites.
- Enjoy!

Hints
- For lower fat egg salad try using only three egg yolks with six egg whites.
- Low fat mayo can also be used.