Lia's Baby Shower Quiche Squares

Quiche Squares

• 1 Tbsp oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 5 eggs, beaten
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

approx 3 cups grated cheese (I used sharp cheddar)

Bac-Os

These same ingredients can be used to make one larger quiche, but the directions are how I did it for smaller ones. (The same technique could be used for regular or mini muffin tins.)

1. Preheat oven to 350 degrees.
2. Heat oil in a large skillet over medium-high heat. Add onions and garlic; cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, salt and pepper. Add spinach mixture and stir to blend. 
4. Spray muffin tin; put a small amount of cheese in the muffin tin, a spoonful of spinach mixture, pour in some of the egg mixture and then top with Bac-Os.
5. Bake in preheated oven until eggs have set, about 15-20 minutes for the mini size. Let cool for 10 minutes before serving.

Note: I may have also used some of the Dean Jacobs seasoning (Sicilian Blend) in the spinach mixture...I can't remember.

Lia's Baby Shower Cheese Ball

Cheese Ball

recipe from Melissa Taylor

8 oz. Cream cheese

8 oz tub kaukana tub sharp cheddar cheese

2 Tbsp dehydrated onions

dry ranch dip to taste

chopped pecans

• Mix cheeses, onions, and ranch dip with hand mixer
• Shape into ball, wrap in square of plastic wrap and refrigerate for 2 hours
• Remove from refrigerator and roll cheese ball in pecans

Note: I have checked numerous stores in Utah for the Kaukana cheddar cheese in a tub. The only place I was able to find it was Macey's in Provo, near the cream cheese.

Update: I also found the kaukana cheese at Winco in Provo.

Pasta with Bolognese Sauce

This is the delicious sauce Lia makes. The notes included below are hers. (from the Better Homes and Gardens New Cookbook.)

Pasta with Bolognese Sauce

12 oz bulk sweet Italian sausage or ground beef (I do half and half.)
1 cup chopped onion (1 large)
1/2 cup chopped green sweet pepper (I don't always put this.)
1/2 cup chopped carrot
1/4 cup chopped celery
4 cloves garlic, minced
2 14.5 cans diced tomatoes, undrained (I like to use the Italian-style ones, with garlic and olive oil.)
1 6-oz can tomato paste
1/2 cup beef broth
salt and pepper
2 Tbsp snipped fresh basil, or 1 1/2 tsp dried basil
1 Tbsp snipped fresh oregano, or 1 tsp dried oregano
2 tsp snipped fresh marjoram, or 1/2 tsp dried marjoram
1/4 cup whipping cream
2 Tbsp snipped fresh parsley
10 oz dried pasta (I like penne or rigatoni with this, but anything works.)

1. In a large saucepan, cook the sausage, onion, sweet pepper, carrot, celery, and garlic until meat is brown and onion is tender; drain.

2. Stir in canned tomatoes, tomato paste, beef broth, dried herbs (if using dried), 1/2 tsp salt, and 1/4 tsp black pepper. Bring to boil; reduce heat. Cover and simmer for 30 minutes. Uncover, simmer about 10 minutes more or to desired consistency, stirring occasionally. Stir in whipping cream, parsley and fresh herbs (if using fresh); heat through.

3. Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot pasta.

Zucchini Bread Pancakes

With our zucchini plant going crazy I've been looking for different ways to use it. I made these today and they were really good--very hardy and substantial. Recipe from http://aprettylifeinthesuburbs.blogspot.com/

Zucchini Bread Pancakes

1 cup oats

1/2 cup all purpose flour

1/2 cup whole wheat flour

1/2 cup brown sugar

2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp cinnamon

3/4 cup sour cream

3/4 cup milk

2 eggs

1 tsp vanilla

1/4 cup melted butter

1 small zucchini, grated (I used a larger medium one.)

• Grate the zucchini.  Then between a towel, squeeze out as much liquid as you can.
• Combine oats, flour, sugar, baking powder, baking soda, and cinnamon.
• In a separate bowl combine sour cream, milk, eggs, vanilla and butter.  Mix.  Add zucchini.
• Add the wet ingredients to the dry.  Combine.
• On a medium heat preheated griddle, scoop 1/4 cup of the batter for each pancake.
• 

Lia's Yummy Pasta Salad with Italian Dressing

Lia made this for us one day while we were working up in the yard and it was so good I thought I'd include it here. And look how good it is for you!


There's no set recipe, but here's what I put in it:

1 lb. Barilla tri-color rotini pasta (because it's pretty :)

1/4 lb. Genoa salami, sliced

1/4 lb. pepperoni, sliced

1/2 lb. asiago cheese, cubed

1-2 yellow or orange peppers, sliced

1 head of broccoli, cut into small florets

a lot of cherry tomatoes, sliced

an avocado or two, diced

1 packet Good Seasons Italian dressing mix

3/4 C. olive oil (or less if it seems like too much)

balsamic vinegar to taste (if people like it)

1-2 Tbsp. oregano

1-2 Tbsp. Parmesan cheese

salt to taste

diced zucchini is something else I put if I have it

sliced red onion is also good

While the pasta is boiling, cut up all your ingredients. Drain the pasta and let it cool off (run cold water over it if you're in a hurry). Toss in all your ingredients and salt to taste. Tastes better the next day.

It's based loosely on this recipe:

http://allrecipes.com/Recipe/Antipasto-Pasta-Salad/Detail.aspx?prop31=4

Melissa's Sweet Potato and Black Bean Enchiladas

This is Melissa Taylor's recipe. She made them for us once and they were delicious...I have yet to make them but figured you guys would love the recipe.

Sweet Potato and Black Bean Enchiladas

1 pound sweet potatoes or yams peeled and diced, 1/2 inch cubes
1 tsp cumin
1 tsp chili powder
1 tsp salt
1-2 T. Ketchup

In a bowl, toss diced potatoes together with above ingredients and put on an oiled baking dish. Cook 25 min or until golden and tender at 400.

Combine:

1 can or about the equivalent of black beans, drained
1 4 oz can green chili's
1/2 cup chopped cilantro, or more as desired
Cooked potatoes

Next:

24 corn tortillas, heated in oil or sauce to soften (I do it on a griddle with pam in between each batch. Cuts back on oil.)
1 1/2 cans Large can green enchilada sauce (Macayo's is best)

1-2 cups heavy whipping cream
Mexican Cheese, as desired

Spread some sauce on bottom of large bar pan. Add about 1/4 cup bean mixture or more in softened. Roll it up and place seem side down in pan. Repeat until all filled. Combine the enchilada sauce and cream and drench the enchiladas. The best enchiladas are drowning in sauce! Sprinkle cheese on top. Bake about 20 min or until hot and bubbly at 350.