SPINACH ARTICHOKE BAKED EGG SOUFFLE - Panera Breads

3 tbsp frozen spinach, thawed
3 tbsp minced artichoke hearts
2 tsp minced onion
1 tsp minced red bell pepper
5 eggs
2 tbsp milk
2 tbsp heavy cream
1/4 cup shredded cheddar and Monterey Jack cheeses
1 tbsp shredded Parmesan cheese
1/4 tsp salt
1 (8 oz tube) refrigerated crescent rolls

Melted butter 1/4 cup shredded Asiago cheese Preheat oven to 375. Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tbsp of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.

Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper. Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough will not sink into the eggs when it's folded over.

Unroll and separate the crescent dough into four rectangles. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.

Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tbsp of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture. Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin. Bake for 25 to 30 minutes or until dough is brown.

Remove from oven and cool for 5 minutes, then carefully remove the souffles from each ramekin and serve hot. Serves 4


VARIATION: Spinach And Bacon BAKED EGG SOUFFLE version of this dish by substituting 4 pieces of cooked and crumbled bacon for the artichoke hearts. Simply leave the artichoke out of the recipe above, and then add the bacon to the egg mixture before you microwave it. For bigger souffles, double up on all the filling ingredients, and bake the souffles in 6-inch ramekins. You will also have to extend the baking time by 5 minutes.

Vanilla Extract

Okay - I thought some may find this useful... For someone like me who uses a LOT of real vanilla extract, it's much cheaper to make it yourself!

How to make your own Vanilla Extract!

You'll need:

1 bottle of 80+ proof grain alcohol, Vodka or Rum (I use Vodka b/c it's colorless and tasteless and lets the vanilla shine through)

About 20 or so Vanilla Beans

I get the 1.75 liter bottle of Absolute - mind as well make as much as you can while you're at it! Take about 1/2 the beans and split them in half, scraping the seeds from the shell. SAVE IT ALL! Open the Bottle, drop in all the vanilla beans including the split and scraped ones and seeds - this helps develop the vanilla flavor. Close the cap, place in a cool dark place for 2 months. Shake the bottle every few days. Once it's ready(You'll see the vodka start looking brown), fill a small bottle for your kitchen. (You're old extract bottle is perfect, but you can also get awesome bottles at Pier 1 or a craft store) For personal use, re-fill the smaller bottle with use, the extract in the vodka bottle will continue to develop it's flavor with time. *My bottle is 3 years old - It's the best I've ever had!!* If you prefer not to have the vanilla seads in the extract, you can strain them, but I think it makes it better to have them in!

For gift-giving, drop a whole vanilla bean into a decorative bottle and fill with the extract. Add a custom label, ribbon to the top and Voila! Instant gift! (Great for Christmas!)

**I got my vanilla beans at my healthfood store - I pay $1 per bean which is a super GREAT price!!**

Cream Soup Substitute

For those of you, like me, who don't keep creamed soups on hand, but still want to be able to use the various recipes that call for them! Here's a low-cost, low fat substitute for canned cream soups in casseroles or soups.

2 cups dry milk powder
3/4 cup cornstarch
1/4 cup chicken or beef bouillon granules
1 teaspoon dried basil
1/2 teaspoon pepper 2 teaspoons dried minced onion (Optional)

Mix together and store in a covered container in refrigerator. To use, combine 1 1/4 cups cold water with 1/3 cup of the mix in a small saucepan. Cook, stirring consistently, until thickened. Substitute this sauce for a 10-oz can of condensed cream soup. Add herbs such as thyme or dill or 1/4 cup minced fresh onion when preparing (Optional).

Taken from the Simply in Season cookbook

Broccoli Wild Rice Soup

Broccoli Wild Rice Soup

6 oz package chicken and wild rice mix (Uncle Ben's)
5 cups water
10 oz package frozen chopped broccoli, thawed
1 med carrot, shredded
2 teaspoons dried minced onion
10 3/4 oz can cream of chicken soup, undiluted
8 oz package cream cheese, cubed

In large saucepan, combine rice, contents of seasoning packet and water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes, stirring once. Stir in broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Yield: 8 servings (2 quarts)

Betty Moeny's Oatmeal Muffins

Betty Moeny's Oatmeal Muffins
1c. oats
1c. buttermilk (or 1 c.milk + 2T vinegar and let it sit until it 'curdles')
1 egg
1/2 c brown sugar
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 c oil

Soak oats in buttermilk one hour. Mix dry ingredients together in separate bowl, set aside. Add egg & oil to milk mixture. Add the dry ingredients to milk mixture and mix well. Fill muffin cups 3/4 full, bake at 400 degrees F for 15-20 minutes.

These reheat beautifully and never have tunnels (They can be frozen as well)
~Betty Moeny

For variations, let your imagination run wild! You can add in:

~ Blueberries
~ Dried Cranberries & nutmeg
~ Apple Walnut: Mix 1 shredded apple into milk mixture, cinnamon, nutmeg, & chopped walnuts with the dries.
~ Spice muffins: Add cinnamon, nutmeg, a touch of clove.

Cheese & Hash Browned Potatoes

Cheese & Hash Browned Potatoes

This was one of the dished I could not get enough of in Oklahoma - it is a great brunch dish!

1 pound frozen shredded hash brown potatoes, thawed
6 tablespoons butter, divided
4 to 6 green onions or 1/4 c. chopped onion
4 tablespoons flour
3/4 cup chicken broth
3/4 cup whole milk or half-and-half
1/2 teaspoon salt
freshly ground black pepper
1 cup shredded sharp Cheddar cheese
1/2 cup soft bread crumbs


Butter a 1 to 1 1/2-quart casserole. Heat oven to 350°. Thaw the hash browns.
In a saucepan, melt 4 tablespoons of the butter; add green onions and cook for 1 minute over medium-low heat. Add flour and stir to blend well. Gradually stir in the chicken broth and milk. Cook, stirring constantly, until thickened and bubbly. Stir in salt, pepper, and cheese. Spoon into the prepared baking dish.

Put bread crumbs in a bowl. Melt remaining butter; drizzle over bread crumbs and toss to blend. Sprinkle the buttered bread crumbs over the casserole. Bake for 45 to 55 minutes, or until hot and bubbly and topping is nicely browned. Serves 6.

Chicken or Pork Catchatory

4-6 Chicken Breast or Boneless Pork Chops
1-2 Onions, sliced into thin wedges
1-2 Bell Peppers, sliced
1 Lg can concentrated crushed tomatoes
1/2 tomato can of water
Salt & Pepper to taste
Olive Oil

Add a splash of Olive Oil to pan or Crock-Pot, then add in chicken breast/pork. Place Onion and Peppers on top on meat and add tomatoes & 1/2 can water. Add salt & pepper and simmer over low/med heat for 30 minutes, if using Crock-Pot place lid on and let cook for about 4 hours. Check after a while and adjust spices if desired and continue cooking until meat is cooked through. Serve with Pasta or Rice.

Chili

1lb ground beef
1 onion, chopped
1-2 stalks celery, chopped (optional)
1 green pepper, chopped
2 cans red beans (I like them b/c they are a little smaller than kidney beans and don't get that meal-y bean taste)
2 lg cans concentrated crushed
tomatoes1 can tomato paste (Optional)
Chili powder
Cayenne pepper powder
Crushed red pepper flakes
Salt & Black pepper to taste.

Brown beef in stockpot and drain out excess fat. Add onion & pepper & celery if using. Cook on med just a few minutes, add tomatoes and seasonings. Cook until hot, then add beans, salt & pepper. Continue tasting and simmering until desired taste/thickness is reached. I love a Mexican/taco cheese mix on top when serving!
**Can also be put in crock-pot once all ingredients are added to finish cooking**

Macaroni & Cheese

The recipe we grew up on - so simple, yet to good!

1/4 c. Butter
1/4 c. Flour
1/4 t. Salt
3 c. Milk
1 t. Dijon Mustard
Black pepper to taste
8 oz (2 1/4 c.) Grated Cheddar Cheese (I use a mild Vermont Cheddar)
8 oz (2 c.) Elbow Macaroni

Begin cooking macaroni. As that is cooking, melt butter in lg saucepan. Blend in flour & salt, stirring constantly; cook until sauce is thickened. Add all but 1/4 c. shredded cheese, Dijon mustard, black pepper, and stir until melted. Add drained macaroni to cheese sauce and mix well. Turn mixture into a 2 qt baking dish and top with remaining shredded cheese. Bake in 375 degree oven for 15 minutes, or until bubbly and lightly browned.

Sweet Popcorn Balls with Dried Fruit

12 cups popped popcorn
3 cups mixed dried fruit such as golden raisins, cherries, and chopped apricots
1 ¼ cups granulated sugar
¾ cup brown sugar
1 cup corn syrup
½ cup water

1. Toss popcorn and mixed dried fruit together in a large, lightly oiled, heatproof bowl.
2. Oil 2 waxed paper-lined baking pans and a long metal fork. Set aside. Bring sugars, corn syrup, and the water to a boil over medium-high heat in a medium saucepan fitted with a candy thermometer.
3. Reduce heat to medium and cook until mixture reaches 260°F. Carefully pour the syrup over the popcorn mixture. Stir with the fork to distribute. Let sit for 1 to 2 minutes.
4. With well-oiled hands, form 3-inch balls, place on pans, and cool completely. Store in an airtight container.

~~~For Sweet Popcorn Munchies, follow the above directions, spreading popcorn and dried fruit mixture on waxpaper-lined baking sheets. Bring sugar temp up to 27o degrees and drizzle over popcorn. Stir with fork to coat popcorn. Let cool and when hardened, break into bite-sized pieces. Store in airtight container. ~~~

Roast Chicken with Artichokes and Tomatoes

1 Can Whole Tomatoes, cut or diced tomatoes
1 Can Artichokes, drained
2 Cloves of Garlic, Minced
1 Tbs Balsamic Vinegar
2 Tbs Butter, softened
1/2 tsp Oregano
1/4 tsp Black pepper
4-6 Fresh Chicken breasts

Blend butter, oregano & black pepper. Set aside.

Mix artichokes, tomatoes, garlic, and vinegar in bottom of pan. Place Chicken breast on top of tomato/artichoke blend, then top with butter mixture.

Bake uncovered at 350 degrees until juice runs clear and chicken is cooked, about 35-40 minutes.

**For freezing**
Place in freezer/oven safe dish. Remove dish from freezer and thaw in refrigerator for 24-36 hours. Follow baking instructions above.

~~~Serve with: Cheddar Twice Baked Potaotes
Egg noodles
Fresh Bread!

Magic Cookie Bars

Servings:Makes 2 to 3 dozen bars

Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
2 cups (12 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Directions:
Preheat oven to 350°F (325°F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan.
Pour EAGLE BRAND® evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store leftovers covered at room temperature.

Notes:Recipe Variations: Substitute chocolate chips or nuts with: candy coated pieces, dried cranberries, raisins, mini marshmallows, butterscotch chips, Heath chips....let your imagination go wild!!!

Stuffed Chicken Breast Florentine

Servings: 2

2 Fresh Chicken Breasts
4 Rounds of Provolone Cheese
1 Bunch Fresh Spinach
Seasoned Breadcrumbs
Milk

Take fresh chicken breasts and pound them out to equal thickness. Make horizontal slit to create a pocket inside the breast. Thoroughly wash and drain spinach. Open pocket to chicken breast, line with 1 round provolone, then stuff with handful of spinach. Repeat and secure with toothpicks or butcher's string. Take stuffed breast and dip in shallow bowl of milk just to coat (You could also use egg wash, but I don't like eggs so I use milk!), then roll in breadcrumbs. Lay onto a glass baking dish that has been coated with a bit of olive oil. This can now be covered and set in the refrigerator for baking later, or place in 350 degree oven for approx 30-40 minutes or until internal temp reaches 180 degrees. In the last 10 minutes of baking, add cheese of your choice on top of breast to melt (I like a Parm/Asiago/Romano blend myself!). Serve with mashed potatoes & rest of spinach - steamed - for a complete meal!

Hints: The stuffed breasts can also be frozen once they are prepared - simply place in a covered freezer-to-oven safe dish. Place from freezer to refrigerator 12-24 hours before desired cooking time.