Old Fashioned Egg Custard Recipe

Broccoli, Bacon and Cheddar Quiche

March 10, 2013 4 Comments

I’ve noticed a lot of deals on broccoli lately so I thought I would re-post this delicious recipe for Broccoli, Bacon and Cheddar Quiche.

It is my favorite kind of breakfast to make when broccoli is in season or on sale. Not only are quiches perfect for Sunday brunch, but you can make them ahead of time and they are hearty enough to pack in your hubby’s lunch the next day. Well, that is if there is anything left over.

This is one of our favorites, I hope you like it.

Ingredients

6 slices bacon, cooked and chopped
1 cup broccoli, chopped
1 small red onion, sliced thin
1 pie crust
5 eggs
1 cup milk {I used 2%}
1 cup cheddar cheese
salt and pepper, to taste

Directions

Preheat oven to 375ºF.
Place bacon, scallions and broccoli in the bottom of the pie crust.
In a large bowl, mix together the eggs, milk, cheese, salt and pepper.
Pour egg mixture over bacon, broccoli and onions
Bake for 40-50 minutes until a knife inserted near the center comes out clean. Cool slightly, and serve.

Filed Under: Recipe Tagged With: bacon, broccoli, quiche, recipe, Sunday brunch recipe

Kids St. Patrick’s Day Recipe: How to Make Rainbow Jello

March 8, 2013 3 Comments

Last year I made my monkeys and their friends rainbow jello for St. Patrick’s Day, and it was a hit.

If you have a boatload of jello in your pantry, or just want to make something fun for dessert on St Patrick’s Day, rainbow jello is really easy to make. As long as you have two things. Patience and time.

How to Make Rainbow Jello:

Ingredients

6 {small or large} boxes of Jello {red, orange, yellow, green, blue & purple}
1 container Whipped Topping or 4 cups of yogurt.
Food coloring
Water

Directions

Step #1

Know the colors of the rainbow. Red, Orange, Yellow, Green, Blue & Purple. Using the quick set method {ice cubes} prepare the purple jello first. Pour about 1/4 cup of prepared Jello into each glass. FYI: I used the large boxes of Jello and this recipe made 8 glasses of rainbow jello, plus {1} 8×8 Pyrex dish.

Step #2

Place the glasses in a baking pan, and refrigerate for 30 minutes.

Step #3

Add food coloring to 6 separate bowls of cool-whip or yogurt {one for each color of the rainbow}.

Step #4

Remove the cups of the Jello from the refrigerator and add a thin layer of colored whipped topping or yogurt on top of the Jello. You want to match the color of whipped topping/yogurt to the colored Jello below.

Step #5

Working in reverse order, add the next color of Jello . Refrigerate. Repeat steps 4 & 5 until you have refrigerated the last layer {red} of Jello. Once the red Jello has set, then add a dollop of whip cream to the top. And a spoon and dig in.

Do you make any sort of special dishes or desserts for St. Patrick’s Day?

~Mavis

Filed Under: Recipe Tagged With: jello, rainbow, recipe, St. Patrick's Day

DIY Cajun Spice Mix Recipe

March 7, 2013 2 Comments

You can save big bucks by making your own spice mixes instead of buying those tiny jars in the grocery store for $3 to $7 a pop. Here is my recipe for Cajun Spice Mix. We LOVE to use it on baked chicken.

Ingredients

1 tablespoon smoked paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/2 teaspoons dried thyme
3/4 teaspoon red pepper flakes {totally optional}

Directions

Mix all the ingredients in a small bowl until well-combined. Store in an airtight container in a cool dark place.

Learn how buying spices in bulk can save you money.

Here are a few more DIY Stocks and Spice Mixes you might like:

Vegetable Stock
Fajita Spice Mix
Turkey Rub
Ranch Dressing and Dip Dry Mix
Taco Seasoning Mix
Kale Powder
Italian Seasoning Mix
Pumpkin Pie Spice Mix
Allspice Mix
Old Bay Seasoning

Filed Under: Recipe, spice mixes Tagged With: recipe, spice mixes

St. Patrick’s Day Recipe: Guinness Black and Tan Brownies

March 6, 2013 7 Comments

If you are anything like me, when you see a good recipe in a magazine you tear it out, stuff it in a drawer {or binder} and save it for later. Well back in 2010 I spotted this recipe for Black & Tan brownies in Cooking Light magazine.

I re-discovered the recipe as I was pulling out my recipe binder last year and quickly decided to whip up a batch for the HH seeing how he is Irish. I’ve made these brownies twice now. The first time was with pecans and the second time without. Personally, I think they taste best with the pecans. And I’m not all that into pecans.

The key to making these brownies is…

Read the directions thoroughly. I tend to glance over recipes and not read every single direction. However this one could be a little tricky. So read through it a few times before you start.

Tan Brownies:

6 tablespoons butter, softened
1 1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
4 1/2 ounces all-purpose flour {about 1 cup}
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans {I left them out}
Cooking spray

Black Brownies:
3 ounces unsweetened chocolate, finely chopped
4 tablespoons butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup Guinness Stout
4 1/2 ounces all-purpose flour {about 1 cup}
1/4 teaspoon salt

Directions

Preheat oven to 350 degrees

To prepare Tan Brownies

Beat 6 tablespoons of butter and the brown sugar until light and fluffy. Beat in the eggs and teaspoon vanilla until smooth. Next add in the flour, baking powder, and 1/4 teaspoon salt and stir well. Add in pecans {totally optional}. Pour the batter in to a 13 x 9–inch buttered baking pan {or use cooking spray}, making sure to spread the batter evenly. Bake at 350 for 15 minutes.

To prepare Black Brownies

Melt the chocolate and 4 tablespoons butter in a double broiler or in a microwave-safe bowl on HIGH for 30 seconds {or until melted}, stir until nice and smooth. Slowly add sugar until well combined. Add eggs, vanilla, and Guinness and stir until everything is combined. Add the flour and salt until the batter is well smooth and pour the mixture evenly over tan brownies.

Bake at 350 for 25 minutes or until a wooden pick inserted into center comes out almost clean. Cool for about an hour, and then cut into squares. Recipe Credit

The Irish Pub Cookbook

Filed Under: Recipe Tagged With: recipe, St. Patrick's Day

St. Patrick’s Day Recipe – How to Make Rainbow Cupcakes

March 5, 2013 8 Comments

St. Patrick’s Day is right around the corner, and if you’re looking for fun treat to help celebrate St. Patrick’s Day or to liven up dessert time around your house, these rainbow cupcakes might be the way to go. These cupcakes might look a little tricky to make, but they are actually quite easy.

how to make rainbow cupcakes

Simply prepare standard box of cake mix {or use your own recipe} and divide your cake mix batter between 6 bowls and then add food coloring.

rainbow cupcakes recipe

Line your cupcake tins {I use these brown liners} and carefully layer them with red, orange, yellow, green, blue and purple batter.

rainbow cupcakes picture

Bake for 18 minutes at 350°. Cool on a wire rack.

how to make rainbow cupcakes recipe

Frost with vanilla icing and add a chocolate gold coin to the top.

May the luck of the Irish be with you!

Filed Under: Recipe Tagged With: recipe, St. Patrick's Day

St. Patrick’s Day Recipe – Guinness Beef Stew

March 4, 2013 10 Comments

Guiness Beef Stew

Did I ever tell you the Handsome Husband is Irish? Well one of his favorite soups is Guinness Beef Stew. This classic stew is great to serve anytime of year, but especially on St. Patrick’s day with a chuck of Irish Soda Bread for dinner.

I’ve tweaked this recipe over the years, and this one is my favorite. I hope you like it.

Ingredients

2 lbs beef tips, cut into 1″ chunks
1 pound potatoes, chopped
3 large carrots, sliced 1″ thick
1 yellow onion, chopped
1 teaspoon salt
1 teaspoon ground pepper
6 cups beef broth
1 cup Guinness Stout
5+ tablespoons Olive Oil {I use Zoe}

potatoes carrots onions

Directions

Saute beef, carrots, potatoes and onions in olive oil over medium heat until nicely browned. Add Guinness, beef broth and simmer soup for 2 hours, stirring occasionally. Remove from heat and serve.

irish pub recipe cookbook

Looking for more recipes for St. Patrick’s Day? Check out The Irish Pub Cookbook. It’s packed with all sorts of deliciousness.

Filed Under: Recipe Tagged With: recipe, Soup, St. Patrick's Day

Easy Crock Pot Soups – Vegetable Soup with Beef

March 3, 2013 Leave a Comment

This morning I planned ahead and tossed a bunch of goodness into the crock pot before heading out to the garden to shovel bark. After a long day of working in the garden it’s pretty awesome to walk in to the kitchen to find a crockpot full of hot soup waiting for you.

Plain and simple, this soup rocks!

Ingredients

1 pound ground beef, buffalo or venison browned
1 onion, chopped
1 can {15 oz} black beans, drained {kidney or white beans work too}
2 large carrots, chopped
1/2 cup rice, uncooked {I used jasmine rice}
2 cans {15 oz each} stewed tomatoes
4 cups beef or vegetable stock
1 tablespoon parsley flakes
1 teaspoon salt
1/2 teaspoon red pepper flakes {optional}
1/4 teaspoon pepper
1/2 teaspoon dried basil
1 bay leaf

Directions

Toss everything in your crock pot and cook on low for 8 hours or high for 4 hours. Discard bay leaf prior to serving. Serve with a bread and butter if you have it.

Find More Recipes in our Recipe Index

My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker

My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!

Filed Under: Crock Pot Recipes, Recipe Tagged With: beef, crock pot recipes, Mavis, one hundred dollars a month, recipes, Soup

Quinoa Salad with Cranberries, Spinach and Feta

March 2, 2013 2 Comments

Because I was out playing in the garden all day today I whipped up a bowl of this Quinoa Salad with Cranberries, Spinach and Feta for dinner tonight. I don’t know what it is about the combination of these flavors, but I sure do love this salad.

Ingredients

2 cups Quinoa
4 cups Chicken stock
4 oz Feta cheese crumbles
2 cups Fresh spinach, chopped
1 cup Cranberries
1/3 cup Ken’s Steakhouse Balsamic and Honey Salad Dressing

Directions

Place the quinoa and chicken stock in a rice cooker, turn it on and cook.
Let Quinoa cool 1 hour and place in a large bowl.
Add spinach, cranberries, feta to cooled quinoa and mix well.
Add dressing and stir to coat.

Looking for more recipes featuring Quinoa? Amazon currently has Quinoa 365: The Everyday Superfood By Patricia Green in stock and ready to ship.

Filed Under: Recipe Tagged With: quinoa, recipe

Simple Chicken Recipes – Ritz Cracker Chicken

March 1, 2013 1 Comment

If you have a couple of chicken breasts, 2 sleeves of Ritz Crackers and a stick of butter in the refrigerator, well then you have dinner baby!

This recipe for Ritz cracker chicken, is like the easiest meal ever to prepare. Plus, HELLO it’s totally tasty too. The Handsome Husband, The Girl and Monkey Boy all loved it, and I’ll defiantly be putting this on my monthly dinner menu from now on.

Ingredients

8 skinless chicken breasts, bone in
1/2 cup unsalted butter, melted
{2} sleeves of Ritz Crackers, crushed

Directions

Preheat oven to 350

Melt butter in a microwavable dish and set aside. Crush Ritz crackers {I crush mine in a zip baggie} and place crushed crackers on a dinner plate.

Dip the chicken breasts in butter, then coat with Ritz Crackers, and place on a lined baking sheet {I use Silpats}. Bake at 350 degrees for 40 minutes. Serve with a side or rice or veggies.

Looking for more chicken recipes? If you are an Amazon Prime Member you can get 30 Healthy Chicken Recipes for free. If you are not an Amazon Prime Member, you can pick it up for only $.99.

Filed Under: Recipe Tagged With: chicken, recipe, recipes, ritz crackers

Old Fashioned Egg Custard Recipe

February 28, 2013 9 Comments

A big thank you to Zoe who recommended I use her grandmother’s egg custard recipe to use up a bunch of our fresh eggs. I don’t know about you, but I LOVE, LOVE,LOVE using old recipes. Mainly because the ingredient list is simple, and I typically have all the ingredients on hand.

Ingredients

4 cups milk {I used 2%}
6 large eggs
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
pinch of ground nutmeg

Directions

Preheat oven to 325 degrees

Heat the milk in a large saucepan until bubbles form around the edges. Toss the eggs, sugar, and salt in a blender and give it a few pulses until nice and smooth.

Once the milk is hot, remove it from the stove top. Slowly add the milk into the eggs while whisking vigorously.

Once the milk and eggs are combined, stir in the vanilla.

Pour the custard mixture into a 9×13 casserole dish {or small custard cups} and sprinkle with freshly grated nutmeg. Place the casserole dish in a large roasting pan and fill the pan with enough water to reach about 1 inch from the top of the casserole dish.

Bake for about 45 minutes or until the custard has just set. Be careful not to over cook.

Cool before serving. Some people like cold custard, but I like mine warm. So yummy! Thanks Zoe for the awesome recipe.