Vegetable Soufflé Wednesday, Feb 27 2013 


I found this recipe in an old recipe box I was given. I thought it an easy, simple, and healthy recipe, and wanted to give it a try. My one child seems to be going through a particularly picky stage, and, with my pregnancy, so am I. 😉  I was hoping it would be well received, and it was! I’m definitely adding this dish to our list of simple, easy meals to make. 🙂


Vegetable Soufflé

6 eggs, separated
1/4 tsp cream of tartar
1 cup cooked rice
1 cup white sauce (see recipe below)
1 cup vegetables, chopped and cooked
Salt and pepper to taste
Cheese sauce (see recipe below)

Beat egg whites until stiff, adding cream of tartar while beating.

Then beat egg yolks, and fold into egg whites. Add rice, white sauce, vegetables, and salt and pepper. Pour soufflé mixture into greased casserole dish. Bake at 350F for 45min-1hr, until cooked through. Serve with cheese sauce.

White Sauce

1 Tbsp oil/butter
1 1/2 Tbsp flour
1/4 tsp salt
dash pepper
1 cup milk

Melt butter in small pot. Mix in flour. Add salt and milk. Whisk frequently until sauce comes to a boil over medium heat. Let simmer 2-3 minutes. It’s ready!

Cheese Sauce

Make the white sauce recipe above, but use only 1Tbsp flour for a thinner consistency. In the end, add approximately 1 cup shredded cheese and stir until melted.


Deviled Eggs Monday, Aug 20 2012 

We love deviled eggs around here! (By the way, my sister calls them angeled eggs, ha!) When I make these, I have to make a lot, because they get eaten up so fast! It’s a great addition to a salad lunch, or even as a snack. Great for potlucks too!

Deviled Eggs

6 eggs
3 Tbsp mayonnaise
1/2 tsp ground mustard
1/8 tsp salt
1/8 tsp pepper
Paprika, optional

Hard-boil your eggs: place eggs in cold-to-lukewarm water in a pot. Slowly bring to a boil. Let it boil for 10 minutes. Immediately cool the eggs by pouring out the hot water and putting cold water on the eggs.  Once cooled enough to handle, peel the eggs.

Cut in half, lengthwise. Slip out the yolk and mash with a fork. Stir in mayonnaise, mustard, salt and pepper into yolks. Fill egg whites with egg yolk mixture, heaping it lightly. For a fancier look, place mixture in a cake decorating icing bag, and then fill the egg whites. Sprinkle with paprika, if desired.

Cover, and keeps in the fridge up to 24hrs.


Recipe from Betty Crocker’s Cookbook.

Breakfast Cups Wednesday, Jun 27 2012 

Today, we have a guest post! This recipe was submitted by Kaillie Fagan. I made this the other day for my family, and it was a nice change to the typical toast/eggs breakfast. 🙂  Easy to eat too!

Breakfast Cups

2 cups of bisquick mix (Anne Jisca here: I made this recipe with 100% fresh-ground whole wheat flour, yum!)
1 cup of shredded cheese
1 cup milk
8 eggs
1 tsp of butter
Filling of your choice
I (Kaillie) used:
8oz of crab meat
1 red pepper
1 cup fresh mushrooms
This can be substituted for anything you like with your eggs. Such as bacon and onions, sausage and green peppers, the combinations are endless!

Heat oven to 425F, grease 8 large muffin cups (12 regular). In a bowl, mix bisquick, ½ of the cheese and ½ cup of the milk until a soft dough forms. Shape dough into a ball. Shape in a log. Cut into 8 or 12 pieces depending on what size of muffin cups you are using. Press each piece into muffin cup in the bottom and up the sides.

Bake for 10 minutes, remove from oven. With the back of a spoon; press puffed crust making an indentation (you will fill them with the scrambled egg mixture shortly).

In a bowl mix eggs, remaining milk, salt and pepper until well blended. Add butter to frying pan over medium heat, add egg mixture. Cook until firm but still moist. Remove from heat, and add in the remaining cheese and filling of your choice.

Run knife along edge of muffin cup to remove bisquick from muffin tin. Spoon egg mixture over cooked bisquick, and serve warm!

Crustless Vegetable Quiche Wednesday, Apr 11 2012 

My husband loves quiche! I do too, except I don’t like making pie crusts! 🙂  There are 2 quiches I tend to do, this rice-crusted quiche, and one that has a potato base (hashbrowns-like). I love those quiche recipes, because they require no crust! And make my husband happy. 🙂

(Yes, there is a crust in this picture… it doesn’t need a crust! Actually, tastes much better without one!)

My cousin made a cookbook of family recipes, and sent me a copy. YAY! I was so excited to get it!! One of the recipe is this crustless vegetable quiche recipe. I’ve made it twice, and plan on making it many more times. It’s the easiest quiche recipe, I’ve done yet!

Crustless Vegetable Quiche

1/2 cup onion, diced
1 1/2 cup vegetables*
3 eggs
1 cup milk
1/2-3/4 cup flour (1/2 cup white flour, or 3/4 cup when using fresh-ground wheat/spelt)
Salt and pepper
1/2 tsp Oregano
1/2 cup cheese
Meat, optional

Fry onions, mushrooms, and peppers in frying pan, to soften. Add in blanched** broccoli.

Mix together milk, eggs, flour, salt, pepper and oregano. Add to vegetables. Transfer to pie plate*** and sprinkle with cheese. Bake at 350 for 30 minutes or until eggs are cooked.

*I’ve used what I have on hand, approx: 1/2 cup mushrooms, 1/2 cup broccoli, and 1/2 cup red/green/yellow peppers
**microwaved for 30 sec to soften.

***I cooked the vegetables in a cast-iron pan, and baked it in that! It was a double recipe.

Breakfast Burrito Friday, Mar 2 2012 

Our breakfasts are usually quite simple. Usually a green smoothie, occasionally I’ll mix up a double batch of baked oatmeal to last a few breakfasts, cream of wheat, or waffles I made and froze earlier. When Josiah is off work, then we do fancier breakfasts such as pancakes, waffles, eggs/sausage/toast, or breakfast burritoes!

I don’t have an exact recipe here, just some ingredients and general directions. Throw in what you want, omit what you don’t want, and enjoy!

Breakfast Burrito

Scrambled eggs
Peppers (red, orange, green, and/or yellow)
Sour cream
Whole wheat tortillas

Saute the onions, garlic, mushrooms, and peppers. When tender, add eggs and cook them scrambled. Scoop eggs mixture into center of tortillas. Top with grated cheese, sour cream, and salsa. Wrap, and enjoy!

Rice Crusted Quiche Wednesday, Jan 11 2012 

I really like quiche, and so does my husband. Only problem is that I do not like making pie crust! At all! I was excited when I came across Lynn’s Rice Crusted Quiche recipe, and I was no disappointed when I made it! I wondered how well the rice would hold up, or if it would just crumble. Since the egg mixture seeps through the rice, it held up quite well!

I really love this type of recipe where, if I cook extra rice with supper the night before, it makes it a breeze to make supper the next night! Since I also like to keep cooked meat in the freezer, it makes this dish even fast to throw together! It will definitely be a repeat dish around here. 🙂  There are so many ways to change it up. Next time I plan on adding a lot more vegetables. Yum!

Below is my slight adaptation to Lynn’s great recipe.

Rice Crusted Quiche

2 cups cooked rice (I used brown basmati)
1/4 cup butter
1 1/2 cups cooked bacon, sausage, or ham (omit for vegetarian dish)
1 1/2 cups shredded cheese
Several drops of hot pepper sauce
3 eggs
1/2 cup milk
1/8 tsp garlic powder
1/8 tsp onion powder
Vegetables, as desired, cooked (spinach, onions, garlic, broccoli, etc)

Press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Combine the meat you are using, cheese, and hot pepper sauce and spread over rice. Add any vegetables you may want. Beat eggs, milk, garlic powder and onion powder over  pour over sausage over mixture. Bake at 350° for 30 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

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