Cheese and Bacon Frittata

 

Cheese and Bacon Frittata

6 Eggs

1 c Milk

1 Green Onion, sliced

2 T Butter, melted

1/2 t Salt Pepper to taste

4 oz Shredded Cheddar

1/4 c cooked crumbled Bacon

Preheat oven to 400 degrees. Grease a 10 1/2 inch round baking dish or pie plate.

In medium bowl, beat eggs, milk, onion, butter, salt and pepper until well blended; pour into pan. Sprinkle cheese and bacon over top. Bake 20 minutes or until set. Top with sour cream, salsa or extra cheese.

Tomato Basil Skewers

Tomato Basil Skewers

Skewering mozzarella balls and cherry tomatoes makes them easy to nosh at a party

Makes 16 pieces

16 small fresh mozzarella balls

16 fresh basil leaves

16 cherry tomatoes

Thread mozzarella, basil and tomatoes on small skewers. Drizzle with oil and sprinkle with salt and pepper.

Nutrition Information Per piece:

46 calories

3 g fat (2 g sat, 0 g mono)

8 mg cholesterol

1 g carbohydrate

3 g protein

0 g fiber

217 mg sodium

34 mg potassium

Eggnog Fudge

Eggnog Fudge

1/8 cup Butter or Margarine (1/4 stick)
3 cup Sugar
1 cup Egg Nog (full strength - no "lite" eggnogs)
6 oz White Chips (about 1/2 package)
-or- 6 oz Butterscotch Chips (about 1/2 package)
1 1/2 cup Mini-Marshmallows
1 cup Almonds (chopped) - optional
1/2 tsp Nutmeg
1/2 tsp Cinnamon

Line a 9" x 9" pan with aluminum foil and set aside. Keep butter chilled in the refrigerator.  Spray sides of a large saucepan with butter-flavor non-stick spray (e.g. Butter Flavor PAM).

Heat eggnog and sugar at Medium setting. Bring to a rolling boil (Medium to Medium-High heat) while stirring constantly with a wooden spoon. Boil for [2] full minutes by the clock.

Now fold in the marshmallows, cinnamon, and nutmeg; the boil will probably stop until the marshmallows completely dissolved. Bring back to a rolling boil for another [6] full minutes by the clock (start timing once the boil resumes). Stir continuously.

The mixture will start to turn brown during the boil. If you get brown
flakes in the mixture then turn down the heat a little.

Remove from heat and add the butter, chips, and nuts. Stir like crazy until thoroughly mixed or until it starts to lose it's glossy appearance. Pour into prepared pan. At this point you may want to sprinkle a little nutmeg on the surface.

Cool at room temperature. Remove from pan, remove foil, cut into squares.

NOTE: "Light" Eggnog contains more water than full body Eggnog and may require an additional boiling (before the addition of marshmallows). Since this is difficult to judge for the Novice Fudgemaker, I recommend you only use Full Strength Eggnog.

NOTE: Butterscotch Chips? Yes. You read it right. Nestle's sells
butterscotch flavored chips along with their semi-sweet chocolate and white chips. Butterscotch adds a mildly "spicy" taste to this fudge. Worth trying.

Caramel Apple Bars

Caramel Apple Bars

2 1/4  cups  all-purpose flour -- divided
2 cups  quick cooking oats
1 1/2 cups  firmly packed brown sugar
1 teaspoon  baking soda
1/2 teaspoon  salt
1 cup  butter -- softened
4 cups  Granny Smith apple -- peeled, cored, and chopped
1 jar (12.25-ounce)  caramel ice-cream topping

Preheat oven to 350º.  Spray a 13 x 9-inch baking pan with nonstick cooking spray.

In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda, and salt.  Using a pastry blender, cut in butter until mixture is crumbly, set aside 2 cups of mixture.  Press remaining crumb mixture into bottom of prepared pan.  Top evenly with chopped apples.

In a small bowl, combine caramel and remaining 1/4 cup flour.  Pour evenly over apples.  Top with reserved crumb mixture.  Bake for 33 to 36 minutes, or until golden brown.  Cool completely.  chill for at least 2 hours before cutting into bars to serve.

Description: "Sally Frazier of Montgomery,  Alabama, says these treats are reminiscent of caramel apples.  She makes them for her family year-round"

Source: "Cooking with Paula Deen Nov./Dec. 2008 pg 30"

Yield: "2 dozen bars"
                                   

Per Serving (excluding unknown items): 4711 Calories; 197g Fat (37.1% calories from fat); 58g Protein; 695g Carbohydrate; 33g Dietary Fiber; 497mg Cholesterol; 4347mg Sodium.  Exchanges: 21 Grain(Starch); 3 1/2 Fruit; 38 1/2 Fat; 21 Other Carbohydrates.

NOTES : Caramel Apple Bars are best served the day they are made.  Do not Freeze.

Rain Forest Cafe Pasta Rasta

Rain Forest Café Pasta Rasta
1 (8 ounce) box bow tie pasta
1 teaspoon chopped garlic
2 tablespoons olive oil
1 cup chopped fresh spinach
1 cup broccoli florets
1 medium red pepper, roasted
1 cup grilled chicken, sliced into 1/2" wide pieces
1 cup prepared Alfredo sauce
1/8 cup prepared basil pesto
1 teaspoon Italian seasoning
2 tablespoons shredded Parmesan cheese

Cook pasta according to package directions. Drain well and set aside.

In a 10" saute pan, saute garlic in olive oil. Add spinach, broccoli,
red pepper and grilled chicken; toss to combine. Stir in Alfredo
sauce and pesto; simmer an additional 5 minutes.

Reheat pasta if necessary under hot running water in a strainer; pour into a pasta bowl. Pour Alfredo sauce mixture over bow ties.

Sprinkle with Italian seasoning and Parmesan.

Yields 2 servings

Healthy Fruit and Nut Salad

Healthy Fruit and Nut Salad

2 Granny Smith apples
1 Red Delicious apple
1 bunch Red Seedless Grapes (sliced in half)
1/2 c. chopped walnuts
1 8 oz. container vanilla yogurt
Granola with raisins

Wash and cut up apples into bite size pieces. Add sliced grapes, chopped walnuts to apples in large mixing bowl. Add vanilla
yogurt and mix to coat all fruit. Sprinkle with granola when
served.

Cake Mix Cookies

CAKE MIX COOKIES

1 package. any flavor cake mix
3 tablespoons. vegetable shortening
3 tablespoons. flour
3 eggs

Mix all ingredients together and drop by teaspoonfuls onto greased cookie sheets.

Bake at 350°. for 12-15 minutes

Add whatever extras you want, chips, etc, when mixing.