Wednesday, December 9, 2009

Quick & Easy Quiches

 It's the holiday season and time is very scarce. So I started thinking, what's quick and easy, still nutritious and tastes good? Quiche! Here's some great recipes I found online:

One sites for great homemade food is Bed and Breakfast Inns Online

Apple Cinnamon Quiche

presented by Summerfield Inn Bed & Breakfast

Serves 6 2 apples, peeled and sliced
2 Tbsps butter
8 oz grated cheddar cheese
1 unbaked 10-inch pastry shell
1 Tbsp sugar
1 tsp cinnamon
4 large eggs
1 1/2 cups whipping cream

Sauté apples in butter for 5 minutes.
Sprinkle sugar and cinnamon over apples.
Layer apples in pastry shell.
Sprinkle cheese over apple mixture. In medium size bowl, lightly whisk together the eggs and whipping cream.
Pour over the apple/cheese mixture.
Bake in a preheated 375 oven for 35 minutes or until set.

Baked Eggs (Crustless Quiche) 
presented by Lobenhaus Bed & Breakfast & Vineyard

Saute in butter: 1/2 large onion, chopped
Add garlic
Add small can mushroom pieces, chopped
Place in sprayed 9x13 pan
Whisk 12 eggs with 1/2 tsp. Baking powder
Pour over veggies
2 cups shredded cheddar cheese over eggs
Pour 1 1/2 cup whipping cream over cheese
Sprinkle with parsley flakes
Sprinkle with sharp cheddar - grated or shredded
Cover and refrigerate overnight
In morning, uncover
Bake 350 1 hour - until golden (more or less)
Serves 12 11x7 glass dish - 10 eggs - 8 guests
8 in. square Pyrex dish - 7 eggs - 4-6 guests
adjust cheese and whipping cream accordingly
vary types of cheeses for variety.
Bake time adjust for pan size - if too thick (deep) will not bake in the center

Crustless Potato Quiche
presented by Victorian Inn Bed & Breakfast

5 eggs beaten
3 cups frozen hash browns (26 oz.)
4 ounces Cheddar cheese
1/2 cup cottage cheese
1 green onion
1/4 teaspoon salt
1/8 teaspoon pepper
6 slices crispy bacon, crumbled
Heat oven to 350°. Grease a 9-inch pie pan. In large bowl, combine all ingredients except paprika and bacon; mix well. Pour mixture into greased pan. Sprinkle with paprika. Bake at 350° for 30 to 40 minutes, or until set. Sprinkle with bacon; bake 5 minutes. Let stand 5 minutes before serving. Makes 6 servings.

Quiche Kugel 
presented by Gunckel Heritage Bed & Breakfast

6 eggs
1 cup sour cream
1 cup milk
1/2 cup chopped green onions
4 Tbsps Bisquick
3 tsps baking powder
Salt and pepper to taste
1/3 cup each of Cheddar, Mozzarella & Swiss cheese
Chopped ham, bacon, sausage or pepperoni
Beat eggs well, stir in other ingredients. If using sausage or bacon, brown and drain before adding. Bake at 350° for 40 to 50 minutes in quiche pan. Garnish with parsley and cherry tomato, slice and serve.



Impossible Quiche Ingredients

4 eggs
1 ½ cups milk
Salt & Pepper
1 teaspoon mustard
Tarragon to taste

1 cup grated cheese,
1 finely chopped onion
3 bacon rashes (chopped)
½ cup Self-Rising Flour


In QuickShake add the QUICKSHAKE ingredients and shake well.

In mixing bowl stir the MIXING BOWL ingredients

Add wet ingredients to dry. Seal bowl, express air and shake to mix.

Pour in to quiche dish and cook @350 degrees for 40 minutes or microwave @60% for 12 minutes.

Quick Shake® Container


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Thursday, November 26, 2009

Thanksgiving Leftover Ideas

LeftOver Turkey
1 cup seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 cup fat free or low fat sour cream
1-2 tablespoon extra virgin olive oil
4 turkey cutlets cubed

Mix  bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
Heat the oil carefully in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes, until lightly browned and cooked through.
~if you are having trouble getting the breading to stick add a little more sour cream or a tablespoon of mayo~

LeftOver Sweet Potatoes

2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 tablespoon brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1/4 cup vegetable oil for frying

Place sweet potatoes in a colander. Place a cloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
Heat oil in large heavy skillet to 375 degrees F (190 degrees C).
Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot.

LeftOver Cranberry Sauce
1 can of cranberry sauce (whole or jellied)
1 cup white sugar
1 (6 ounce) package red gelatin mix
1 (8 ounce) can crushed pineapple, drained
3/4 cup orange juice
1 apple with peel, grated
1 cup chopped pecans
1 cup whipping cream(optional)
1 (8 ounce) package cream cheese, softened

Process cranberries in blender or food processor; pour sugar over cranberries and stir to dissolve.
Bring 3/4 cup of water to a boil; stir in gelatin and let cool. Stir cooled gelatin into cranberries, and add pineapple, orange juice, apple and pecans. Mix well, cover and refrigerate overnight.
Whip cream cheese (add whipping cream ~optional).
In a glass serving dish, layer half of the cranberry mixture, then the whipped cream mixture, then the remaining cranberry mixture.


Monday, November 23, 2009



Print Recipes HERE
1/2 c. brown sugar
1/4 tsp. salt
2 qts. cider

1 tsp. whole allspice
1 tsp. whole cloves
1- 3" stick cinnamon

Combine brown sugar, salt and cider. Put spices into percolator basket and perk (with setting on strong). Remove spices and serve hot. (May also make in crock pot on HIGH)
by Christmas Packet 2001

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Thursday, November 19, 2009

Mall Pretzels

After trying a Alton Brown recipe that totally failed I have found this one on all recipes. I love Alton Brown but I don't have the time or the equipment he has! So since I promised my daughter I would make her pretzels instead of buying her the microwave kind I am going to try this one. Wish me luck! I'll report back how it goes!

Saturday, October 31, 2009

Happy Halloween!

In honor of Halloween I thought I'd post a Great Pumpkin recipe!

Pumpkin Black Bean Soup


  • 3 (15 ounce) cans black beans, rinsed and drained
  • 1 (16 ounce) can diced tomatoes
  • 1/4 cup butter
  • 1 1/4 cups chopped onion
  • 4 cloves garlic, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 cups beef broth
  • 1 (15 ounce) can pumpkin puree
  • 1/2 pound cubed cooked ham
  • 3 tablespoons sherry vinegar


  • Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
  • Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving 

To view the entire recipe and read reviews go to:

Thursday, October 22, 2009

Pumpkin Potato Soup--Yum!

Pumpkin Potato Soup Recipe

I was looking for a good hearty soup. This one was in the healthy recipes section at Web MD.

This Sounds yummy.


Sunday, October 11, 2009

Easy Microwave Applesauce

 Easy Microwave Applesauce


8 apples peeled, cored and cut into chunks
1/3 cup water
1/4 cup sugar

1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


1. In 2-quart microwave-safe dish, combine apples and water. Cover with lid or vented plastic wrap; microwave on high (100 percent) 12 to 14 minutes or until apples are tender. (If microwave does not have carousel, rotate dish every 4 minutes.) Stir sugar and choice of flavoring.. If finer texture is desired, mash or puree apple mixture and put through strainer.

2. Microwave on high 3 minutes or until sugar dissolves. Stir and set aside to cool before serving.

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Any questions?Email me

Saturday, October 10, 2009

California Melt

A Yummy recipe I found on All Recipes.

I would add lemon or lime to the avocado IMO.

To view the whole recipe click here 

California Melt

4 slices whole-grain bread, lightly toasted
1 avocado, sliced
1 cup sliced mushrooms
1/3 cup sliced toasted almonds(optional)
*can substitute with  EVOO*
1 tomato, sliced
4 slices Swiss cheese

Preheat the oven broiler.

Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Top each with a slice of Swiss cheese.

Broil the open-face sandwiches until the cheese melts and begins to bubble, about 2 minutes. Serve the sandwiches warm.

    Friday, October 2, 2009

    Great Fall Recipes

    Cinnamon Pull-Apart Bread Ingredients

    1 Tablespoon Cinnamon - Vanilla Spice Mix(or any cinnamon mixture)
    1/2 cup Sugar
    1 can (12 oz.) golden refrigerator buttermilk biscuits
    1/4 cup melted butter


    1. Heat oven to 400°.
    2. Spray magic loaf form with non-stick cooking spray.
    3. Mix cinnamon vanilla spice with sugar.
    4. Separate dough into 10 biscuits and cut each into quarters.
    5. Dip each piece into melted butter and then roll into cinnamon sugar mixture.
    6. Arrange in prepared loaf form.
    7. Bake 20 minutes.
    8. Cool in pan for 2 minutes.
    9. Turn out onto serving dish.
    10. Serve warm.
    by Ellen Zemaitis, IL(courtesy of


    5 Layer Bars


    1/3 cup butter
    1 cup gramb cracker crumb mix
    3/4 cup milk chocolate chips
    3/4 cup coconut or toffee chips
    2/3 cup sweetened condensed milk


    Melt 1/3 cup butter in Vent ‘N Serve Large Container for 45 sec. Add 1 cup graham cracker crumb; mix, flatten and microwave 1 ½ minutes.

    Then add the following:
    ¾ cups milk chocolate chips or whatever
    ¾ cups coconut or toffee chips or whatever
    2/3 cups sweetened Condensed milk (about ½ of the can)
    Cover and microwave for 4-5 minutes. Cool completely, cut and serve.

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    Sunday, September 27, 2009

    Chili Dip

    As we ease into fall and football season I thought I would share one of my favorites and the most simple recipe I know.

    Chili Dip
    • 1 can of Hormel Chili-no beans
    • 1 package of Philly Cream Cheese
    • Bag of Scoops or Fritos 

    Microwave Cream Cheese and Chili in a micro safe bowl for 3 minutes. Stir. Microwave in 1 minute increments until cream cheese is soft stirring in between. Serve.

    *Substitution: for non-cream cheese lovers Velveeta works great also. Just cube it up. Click Here for recipe*

    Different variations:
    Cheesy Chili Dip
    Chili Ole Dip

    Friday, September 18, 2009

    Back to School: Thinking Outside the lunch box....

    I found some great back to school lunch ideas and tips at , thought I'd share!

    School Lunches: Thinking Outside the Lunch Box

    By:   Allrecipes Staff
    If your kids think a homemade school lunch is boredom in a box, it's time to start treating it like a daily picnic.
    Here's the challenge: you want to provide nourishing lunches and the kids would rather play than eat. Or worse, they trade your lovingly-packed meal for a sugary cupcake. What's a parent to do?

    Get the Kids Involved

    • Let the kids play with their food: dipping fruit, vegetables, crackers, or bread in sauces; assembling bite-size cheese and cracker sandwiches; or making tiny fruit kabobs on toothpicks.
    • Keep fruits and vegetables small and easy to eat: grapes, cherries, small plums, blueberries, melon cubes, baby carrots, cucumber slices, bell pepper strips and lightly steamed or blanched broccoli florets.
    • Get them involved with planning and making lunches because they're more likely to eat it if they helped pack it. After all, you won't be there to lay down the "three more bites before you can leave the table" law.

    Variety is the Spice of Lunch

    • Include enough range to keep your kids from getting bored, but don't be surprised if they settle on a few favorites and request them week after week. Kids like to have a few familiar, comforting things nearby when they are away from home.
    • Give them some choices from each food group, and allow them to mix and match for a nutritionally balanced lunch.
    • Beyond sliced bread, try crackers, pita bread, naan, corn bread, English muffins, tortillas, baked tortilla chips, mini bagels, or lettuce wraps.
    • For protein, there's good ol' peanut butter, but the kids might also enjoy hummus, bean dip, sliced cheese, yogurt, cold cuts, tuna salad, pasta salad, egg salad, or a thermos full of chili.
    • When serving tuna, egg, chicken, or pasta salad, mix in shredded carrots, apples, zucchini, bell peppers, raisins, nuts--anything to add nutrition and fiber without adding lots of empty calories.

    Lunch Tips

    • About food safety: lightweight, freezable cold packs or frozen juice boxes enable you to send the kids to school with perishables such as pasta salad, egg salad, meat sandwiches, yogurt, tuna, etc.
    • Get your kids into the habit of washing their hands before eating. Include antibacterial hand wipes if that's what it takes.
    • Make lunches the night before to ease the morning rush out the door.
    • Reusable lunchboxes are earth-friendly and save the expense of brown bags, but be sure to wash them out frequently.
    • You've heard this one before, but a little note from you tucked into a lunch once in a while is a comfort. Keep notes small enough so kids don't have to haul out a long, loving letter from home in front of the rest of the lunchroom.
    • When you pack nutritious lunches you know your kids will love, you might even feel okay about slipping a cookie or a brownie into the bag!
    Great Recipes form Allrecipes:

    Awesome Turkey Sandwich
    • 2 slices whole wheat bread, toasted (optional)
    • 1 tablespoon mayonnaise(light)
    • 2 teaspoons Dijon-style prepared mustard
    • 3 slices smoked turkey breast
    • 2 tablespoons guacamole
    • 1/2 cup mixed salad greens
    • 1/4 cup bean sprouts
    • 1/4 avocado - peeled, pitted and sliced
    • 3 ounces Colby-Monterey Jack cheese, sliced
    • 2 slices tomato
    Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.

    Another for pickle lovers like my kids:
    Pickle Rolls 
    SUBMITTED BY: Michelle Bovenkamp

    • 1 (32 ounce) jar dill pickles
    • 1 (8 ounce) package cream cheese, softened
    • 1 pound sliced ham
    • 10 (6 inch) flour tortillas
     Spread cream cheese on one side of a tortilla. Place a slice or two of ham over this. Spread another layer of cream cheese over the ham. Roll a pickle up in the tortilla and slice the roll into finger food-sized pieces. Refrigerate the rolls if you aren't serving them immediately.
     *Alternately in my family sometimes we will replace bologna(usually the light all beef kind) instead of ham.*

    For "Going Green" lunch container ideas please visit my Tupperware HomePage

    Pumpkin Spice Cake

    Cook it in the Stack Cooker, 8 1/4 Oval or Vent N Serve Large Deep(Tupperware)
    You can spray container with Pam or other cooking spray

    1 box Spice Cake Mix
    1 Reg Can Pumpkin
    3 Eggs
    1/4 Cup Water (batter is stiff....add slowly as needed)
    1 jar Carmel Ice Cream Topping
    1  12oz Container Cool Whip
    2 Tbsp Cinnamon Vanilla Seasoning(optional)

    Cook cake 8 minutes....check if done....remove from microwave...
    if not cook in increments of 1 minute till done....will come away from sides...

    Cool....Turn out....
    Heat and pour over Carmel Topping
    Serve with Cool Whip

    For Vent N Serve and other Tupperware Products please visit: 
    CraftyMomof3's Home Page 

    Any questions? Email me

    Sunday, September 13, 2009

    Back to School Lunch Ideas

    I thought since we are at the Back To School Stage that the next few posts could be dedicated to finding new and interesting ways of packing your children's lunch.

    Great Lunch Box Treat or After School Snack

    Since Kabobs are favorites in my house (my 9 year old will eat anything on a stick) I thought I'd start with Chip Chicken Pops! I found this recipe at
    *After reading some of the reviews I suggest adding seasoning before you roll the chicken in chips.*

    Chip Chicken Lollipops
    PREP TIME  15 Min
    COOK TIME  20 Min
    READY IN  35 Min

    • 4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
    • 1 egg
    • 2 tablespoons milk
    • 2 cups crushed chips(any chip of your choice)
    • lollipop sticks from a craft or party store
    1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
    2. Crush potato chips onto a plate. In a large bowl, whisk together egg and milk. Dip the chicken cubes into the egg mixture, then coat well with chips. Spread the nuggets onto the baking sheet.
    3. Bake for 10 minutes. Turn nuggets over, and bake for 10 minutes more, until golden brown. Remove baking sheet from oven, and insert a lollipop stick into each nugget.
    To compliment your chicken I recommend a ranch or honey mustard dipping sauce.
    Ranch Dipping Sauce
    • 3/4 cup fat free plain yogurt
    • 1/3 cup light or fat free mayonnaise
    • 1 (1 ounce) package ranch dressing mix
    • 1 tablespoon chopped fresh parsley
    • (optional) 1/4 tsp of garlic salt
    In a medium-size mixing bowl, blend yogurt, mayonnaise, and ranch dressing mix. Mix well with a wire whisk. Cover and refrigerate overnight for at least 6 hours. Sprinkle with parsley before serving. 

    Honey Mustard Dipping Sauce
    • 1/4 cup light or fat free mayonnaise
    • 1 tablespoon prepared mustard
    • 1 tablespoon honey
    • 1/2 tablespoon lemon juice
    In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

    Lunch Box Suggestions
    • Make ahead. Bake chicken the day before. You could also store a big batch of coated chicken in the freezer and bake it as needed.
    • Make it lighter. Use baked instead of fried chips for the coating on the chicken. Choose low-fat and low-sodium options for the dip ingredients.
    • Make it fun. Fill mini storage containers with the dips(s) you know your kids will love to eat.
    • Make it safe. The lollipop sticks used in this recipe make for a fun presentation, but be sure your child is old enough to eat this dish safely if unsupervised.
    • Make it safer. Freeze a small carton of milk, bottle of water or juice box to keep lunches nicely chilled until ready to eat.
    My 9 year old loves the sports bottle, she brings it for snack every day to school. It doesn't leak and it saves on sandwich bags! To view these products and more please visit my site. These products are located under: Kids/Kids/Kids & On the Go.

    Any questions? Please feel free to email me.

    Wednesday, September 9, 2009

    Margarita jello Shots

    Just because it's the kind of week I am having I thought I'd throw a little fun in this blog!  Have fun and drink up! (I know I will be!)

    Margarita Jello Shots
    6 ounces Lime Jello (large box)
    16 ounces Water (boiling)
    6 ounces Tequila
    2 ounces Triple Sec
    1 ounce Lime Juice
    1 ounce Water (cold)

    Mix the jello mix with the boiling water until the powder is fully
    dissolved. Add the rest of the water and the alcohol.

    Pour the mixture into Tupperware Jel-Ring Mold. Refrigerate until set.

    To unmold, place hot towel on Jel-Ring Mold for 10-15 seconds.
    Remove large seal and place Mold on serving platter.

    Remove inner seal to release mold onto platter. Slice and serve.

    Compliments of site impressions.

    Thursday, September 3, 2009

    Taco Turkey Wraps

    SUBMITTED BY: Kathy Neidermann at

    PREP TIME 10 Min
    READY IN 10 Min


    • 2/3 cup sour cream
    • 2 tablespoons taco seasoning
    • 6 (8 inch) (8 inch) any style tortillas
    • 1 cup shredded Mexican blend cheese or Cheddar cheese
    • 1/2 pound thinly sliced deli turkey breast
    • Salsa
    *(not in the original recipe) I would also add a few fresh slices of tomato and lettuce*


    1. In a bowl, combine the sour cream and taco seasoning. Spread over tortillas. Sprinkle with cheese. Top with turkey; roll up. Serve with salsa if desired.

    Another addition I would add is fresh guacamole.
    My own recipe:

    2 fresh ripe avocados
    1 tbs of roasted garlic
    1/2 lime
    8 cherry tomatoes
    1/4 sweet onion FRESH-very important.

    Blend garlic, tomatoes & onion together until smooth.
    Mash avocados until smooth.
    Add mixture and the lime.
    Stir & serve.

    Tuesday, September 1, 2009

    7 layer cassarole

    Yummy! Just found this great Rachel Ray recipe... Usually  Rachel never fails me! Try it out yourself and tell me how it goes!

    7 Layer Cassarole Recipe:


    • 1 package corn tortillas or any color corn chips
    • 2 tablespoons vegetable oil or cooking spray
    • 1 box elbow macaroni
    • 1 tablespoon EVOO – Extra Virgin Olive Oil
    • 2 pounds ground beef
    • 1 medium onion, finely chopped
    • 6 cloves garlic, grated, divided
    • 4 jalapeño peppers, finely chopped, divided
    • 2 tablespoons chili powder
    • 1 tablespoon coriander
    • 1 tablespoon cumin
    • 3 tablespoons tomato paste
    • 1 bottle of beer
    • 3 tablespoons butter
    • 3 tablespoons flour
    • 2 1/2 cups milk
    • 1 14.5-ounce can chopped tomatoes with chilies, drained
    • 3 cups shredded yellow cheddar cheese, divided
    • 2 cans vegetarian spicy refried beans
    • 5 to 6 plum tomatoes, seeded and diced
    • 1 small red onion, finely chopped
    • 1/4 cup cilantro, chopped
    • Salt
    • 2 limes, zest of 1 and juice of 2
    • 2 avocados
    • 1 cup sour cream
    • Juice of 1 lemon
    • Hot sauce to taste
    • 1/2 head iceberg lettuce, shredded
    • 1/2 cup chopped olives with pimientos
    • 1 bunch scallions, chopped

    Yields: 12 servings


    Preheat oven to 400˚F.
    If using corn tortillas, cut them into thin strips about 1/2 inch thick, and place them onto a baking sheet. Toss them with some vegetable oil or spray with cooking spray and season them with salt and ground pepper. Pop them into the oven and cook until crispy and golden, about 15 minutes.
    Bring a large pot of water up to a boil over high heat. Salt the water then add the noodles and cook to package instructions.
    Place a large skillet over medium high heat with a tablespoon EVOO. Brown the meat, then add in the onion, 4 cloves grated garlic and 2 jalapeños, and cook until tender.
    Season the meat and veggies with chili powder, coriander, cumin and tomato paste. Let the meat mixture cook for a minute or two with the spices, then add the beer and let that cook down for about 4-5 minutes. Reserve.
    While the meat is cooking, make the cheese sauce: In a saucepot over medium heat, melt the butter. Add the flour and give it a stir to combine with the butter. Cook for a minute or so then whisk in the milk. Cook until thickened.
    Drain the can of tomatoes with chilies and add them to the thickened milk mixture. Fold in 2 1/2 cups cheese and the reserved noodles. Season with salt and pepper, and reserve.
    In another saucepot, heat up the can of refried beans with a little bit of water.
    To build the casserole, spread the beef mixture out in the bottom of a casserole dish. Top with the refried beans and finish it off with the mac and cheeses and the remaining cheese. Pop the casserole into the oven and bake until golden brown, about 15-20 minutes.
    While the casserole is baking, make the salsa: Mix the plum tomatoes, remaining jalapeño peppers, red onion and cilantro in a small bowl. Season with salt, lime zest and juice, and reserve.
    For the guacamole sour cream, scoop the flesh of the avocados into the bowl of a food processor and add the sour cream, lemon juice, remaining 2 cloves grated garlic and hot sauce. Process until creamy.
    Once the casserole comes out of the oven, top it with the crispy corn strips and shredded iceberg lettuce. Top with the salsa, then the guacamole sour cream and finally the chopped olives with pimientos and scallions.

    Click here for the direct link for the recipe.

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    Monday, August 31, 2009

    Micro Brownies

    Microwave Brownies Ingredients

    • Your favorite brownie mix and the ingredients called for on the box
    • Your favorite chocolate chips
    • Vent N Serve small or Vent N Serve large shallow


    1. Mix the brownies per directions on box.
    2. Fill the vent and serve container to the top of the shaded area on the
      container. Cover and vent.
    3. Micro cook 90 seconds for the small. Micro cook 5 minutes for the large
    4. If you want frosting, wipe the moisture from the inside of the cover for the
      vent and serve.
    5. Sprinkle the brownies with your favorite chocolate chips and replace the
      cover on the dish.
    6. Let set for 2 minutes and the heat from the brownies will melt the
    7. Spread the chocolate and you have frosting!

    by Ellen Zemaitis
    Site Impressions

    Vent and Serve Prices please visit: CraftyMomof3's Tupperware Home Page

    Saturday, August 29, 2009

    One of my all time favorites- Fruit Pizza!!!!!

    Fruit Pizza(Pampered Chef)

    1 package (18 ounces) refrigerated sugar cookie dough
    1 package (8 ounces) cream cheese softened
    1/3 cup sugar
    4 cups assorted fresh fruit such as strawberries, bananas, kiwi, blueberries, etc (any fruit really)

    Preheat oven to 350 degrees. Place dough on round baking stone and cook 18-20 minutes until golden brown.

    Remove from oven and cool. For topping, combine cream cheese and sugar and spread over cookie dough, then start placing on the fruit.

    Easy Taco Dip

    Easy Taco Dip


    1 8oz. package cream cheese softened
    1 15oz. can Hormel chili (beans or no beans)
    1 cup shredded taco cheese

    In Vent N Serve large deep spread cream cheese on bottom
    with silicone spatula. Spread chili on top of cream
    cheese. Sprinkle taco cheese on top. Seal and
    microwave on high 3-4 minutes or until cheese is
    melted. Let stand for 5-10 minutes and serve with
    tortilla chips.

    **For a pizza dip, substitute chili and taco cheese for
    pizza sauce & mozzarella cheese and serve with
    bagel chips or sliced Italian bread.


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    Thursday, August 27, 2009

    Hot Cocoa Mix

    Hot Cocoa Mix


    1 (25.6 oz) package instant nonfat dry milk (10 2/3 cups)
    1 (6 oz) jar powdered nondairy creamer
    2 cups powdered sugar
    1 (16oz) cn instant chocolate drink mix


    Combine all ingredients in large bowl. Mix well. Store in Modular Mate Rectangle #2 in a cool dry place. Use within 6 months. Makes about 17 cups of mix.

    To Use:
    Add 1/4 cup mix to one cup hot water. Stir to dissolve

    by Pam Wilson

    Tupperware® Teacup, Saucer and Spoon Set

    Set Includes:
    four cups and four saucers,
    and four 'hang-on' spoons that rest on teacup rim.


    Wednesday, August 26, 2009

    Tortilla Soup-YUM!

    Tortilla Soup Yum! Just in time for fall.


    1 tbsp. olive oil
    1 medium onion, chopped
    2 cloves garlic, peeled
    1 can (141/2 oz.) fire roasted tomatoes, drained
    1 carton (32 oz.) chicken broth
    1 tbsp. Simple Indulgence™ Southwest Chipotle

    4-6 corn tortillas, or crushed tortilla chips 1/3 cup vegetable oil
    1 cup Mexican Blend shredded cheese

    Sliced avocado
    1 lime, cut into 4-6 wedges


    In a Chef Series™ 4 Qt./4 L Sauce Pan; heat 1 tbsp. of oil over medium heat. Add onion and garlic sautéing until golden brown. Add tomatoes and cook for 2-3minutes. Remove from heat and place vegetables in Quick Chef with blade attachment. Cover and process until finely chopped. Return vegetables to saucepan, add broth and Simple Indulgence™ Southwest Chipotle, cover and simmer for 30 minutes over medium to low heat. Slice tortillas into thin strips and cut in half. Heat 1/3 cup vegetable oil in a Chef Series™ 8"/20 cm Open Nonstick Fry Pan over medium-high heat; add tortillas to oil, frying until crisp. Drain on paper towels. Ladle soup into bowls. Top with tortilla strips, 1 tbsp. of cheese, slices of avocado, and a squeeze of lime juice.