Brunch Quiche Casserole from Alixa Winn

1 10 oz pkg frozen chopped spinach

8 egs

3 cups milk

1 tsp salt

1/2 cup chopped onion

1/2 cup butter mleted

1 1/2 cups bisquick

2 cups grated cheese

2 cups diced ham

Prepare spinach according to package directions. Drain and squeeze out liquid, set aside. Beat eggs in a large bowl and stir in milk and salt. In a small bowl, microwave onion in butter for about 2 minutes. Stir into egg mixture. Whisk in bisquick. Add spinach, cheese and ham. Pour into a greased 9x13 inch pan. Bake at 350 for about 50 minutes or until cooked through. Let stand for 10 minutes before cuttin ginto squares.

Amanda's Sugar Coolkie Bars

These were perfect for our baby girl shower last night!

11/2 cups Sugar

1 cup butter (softened)

8oz cream cheese (softened)

1 egg

1 tsp vanilla

Mix all ingredients together

add 1tsp baking powder

2 1/2 cups flour

Do not make the dough too dry and do not overbake. Add last 1/2 cup of flour gradually (It should be a little more wet than normal sugar cookies, it is pretty sticky when you put it in the pan). Spread the dough in a greased jellyroll pan and bake at 375 for 20 minutes.

Frosting:

1/2 cup butter (softened)

8 oz cream cheese (softened)

2 tsp vanilla

3 1/2 cups powdered sugar

Mix it all together. Add a tiny milk if too stiff.

Serve with vanilla ice cream.

Zuppa Toscana from Olive Garden by Alixa Winn

• This is the yummiest soup ever.
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• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 10 cubes of chicken bouillon
• 2 cups heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. in the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

Fruit Salsa and Chips by Amanada Cracroft

1 apple, cut into very small pieces

2 kiwi, cut into very small pieces

1 cup frozen mixed berries, thawed and put in blender just enough to break into small pieces (blueberries, blackberries, raspberries)

Sugar (to taste- i used Agave, one tablespoon)

Mix all together in a bowl and let “marinate” for a few hours.

Chips

Flour tortillas

butter (or cooking spray, or even spray water, to get the cinn and sugar to stick)

Cinnamon

Sugar

Butter the tortillas and sprinkle with cinnamon-sugar, then cut like pizzas. Bake in the oven 375 until slightly crispy (5-6 min). So yummy and easy!

Black Bean Salsa by Beth Ashton

This is one of our family’s favorite snacks. It can easily be made into a meal with a bed of lettuce or rolled into a tortilla or on top of a baked potato. It is also very portable so we often take it with us when we travel.

One thing that we should all know about me is that I do not measure. I chop tomatoes based on how many we have and then eyeball the amounts from there. I’ve tried to put measurements in here– but use them as general amounts– adjust by taste. I have to credit all my salsa-making skills to my brother-in-law, Ken. (The base of these measurements comes from his recipe.) When he joined the family, I developed a great love for fresh salsa– and now I *may* be accused of being a salsa-snob. (I mean really– store-bought salsa?? Who likes that stuff anyway?)

30 oz. Cooked black beans or canned– rinsed and drained

4 ripe tomatoes, chopped

1 1/2 cup frozen corn kernels

1 tsp. salt

3/4 cup red onions, chopped

1/3 cup fresh cilantro, chopped

2-3 cloves minced garlic

1/2 cup fresh lemon or lime juice

1 tsp. cumin

1 diced avocado (optional)

Combine. Adjust seasonings to taste. Eat.

Ken recommends making a day in advanced so the flavors become more enhanced. But sometimes, I just can’t wait…

Apple Radish Salad by Amanada Cracroft

1 head Romaine lettuce, chopped

2 apples (thinly sliced with lemon, to prevent browning)

8 -10 radishes (thinly sliced)

½ red onion (thinly sliced)

Dressing:

1 Tablespoon sugar

1 teaspoon salt

2 T. red wine vinegar

about ¼ c. sour cream

1 t. poppy seeds

Chop Lettuce, Wash and place in bowl. Add the apples, radishes, and onions on top. Wisk dressing ingredients in bowl, mix salad and dressing right before serving…

Egg Bake Thing by Liz Ovitt Upton

Heat oven to 375

Spray 2 qt glass baking dish with cooking spray

In a 12 inch skillet, cook bacon over low heat 8 to 10 minutes turning occasionally, until crisp.

Drain on paper towels, crumble bacon, set aside.

In small bowl, mix apple and sugar. Spread in baking dish.

In medium bowl stir Bisquick mix, milk, and eggs until blneded. Pour over apple. Sprinkle with Cheese and bacon.

Bake uncovred 30 to 35 minutes or until knife inserted in center comes out clean.

Ingredients:

1 lb sliced bacon

1 medium apple (Braeburn, Gala, or Honeycrisp), peeled and chopped, (1 cup).

2 tbls. sugar

1 1/2 cups Bisquick mix

1 1/2 cups milk

4 eggs

2 cups shredded cheddar cheese, (8 oz).