Breakfast Quiche

I absolutely love the blog, "For the Love of Cooking". I am always looking to see what new recipes the author posts. This is one recipe that I have tried and love! It is great because it is fast, easy, and you can eat it whenever you want. I originally found this recipe on http://fortheloveofcooking-recipes.blogspot.com/. I have made a few changes/additions to it.

Recipe:
-1-2 potatoes or around 2 cups of frozen hash browns
- cooking spray or vegetable/olive oil
- 1/2 cup of Canadian Bacon, chopped
- 1 tomato, diced or 1/2 of a red bell pepper, diced
- 1 3oz can of green chiles, diced
- 7-8 eggs, beaten
- 1/2 cup of cheddar cheese
- 1/4 cup of milk

Peal, cut and grate potatoes (If you are using hash browns, line a sprayed cooking dish with cooking spray and create a hash brown base around an inch thick). Spray pan with cooking spray or brush with vegetable or olive oil. Place grated potatoes on bottom of pan in order to make a sort of base or crust. Cook potato base in a 375 degree oven for around 10- 15 minutes or until soft. Remove from oven. Put bacon, tomato, green chiles, and cheese on top of base. Mix eggs, milk, and a bit of salt and pepper in a small bowl. Pour egg mixture on top of base. Cook at 375 degrees for 30-35 minutes or until golden brown. Make sure to insert a fork or knife into the quiche to check if it is done.

Comments:
The great thing about this recipe is that you do not have to follow it exactly. If you have some veggies in your fridge that you would like to throw in, go ahead! If you want to put in a bit more cheese, you can. When I make this recipe I usually like to add red bell peppers instead of tomatoes. I also like to use frozen hash browns for the base, just because it means less prep time for me.

Knorr Vegetable Dip

I LOVE Knorr Vegetable Dip! It is so delicious! On the back of the package there is a really awesome recipe for a Spinach dip. I was presently suprised when I first tasted the dip. I didn't think I liked spinach dips, and honestly it did not look very appetizing. I was sooo wrong! I gave it a shot and I LOVED it. I have been hooked ever since.

Recipe: 1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) container sour cream
1 cup mayonnaise
1 envelope dry vegetable soup mix
1 (8 ounce) can water chestnuts, drained and chopped

Comments: This is a great party dip! My favorite thing to eat with it is carrots, but you could use any vegetable you want. Chips work well too. It is DELICIOUS!

Scotcheroos

I absolutely love butterscotch! I just find it sooo tasty. This is a classic recipe and is extremely yummy. I found the original recipe at http://ricekrispies.com/#/Default. I altered it a little bit.

Recipe:

1 C light corn syrup
1 C sugar
1 C peanut butter (You can use fatty peanut butter like Jif or Skippy. If you want a healthier version of this recipe try Kroger Natural Creamy Peanut Butter-found at Smith's-it is much healthier and tastes nearly the same!)
5 Cups Rice Krispies® or 6 cups Cocoa Rice Krispies®
1 C semi-sweet chocolate morsels
1 cup butterscotch chips

In a medium saucepan, add corn syrup and sugar. Cook ingredients over medium heat. Stir often, until the sugar has dissolved. Once the mixture begins to boil remove it from the heat. Add the peanut butter, and stir until combined. Add Rice Krispies. Fold Rice Krispies into mixture until the Krispies are well coated. Pour mixture into a cooking spray coated 13x9 pan and press until they are at an even thickness. Leave to the side.

For the top layer of the Scotcheroos melt the chocolate morsels and butterscotch chips in a medium saucepan on low heat. Stir constantly. When chips are melted and combined, pour over cereal mixture. Spread until evenly coated. Leave until hardened.

Cut and serve!

Comments:

The original recipe calls for 6 Cups of Rice Krispies. I like my Scotcheroos to be more chewy and sticky, so I use only five cups. Also, if you want them to have a thicker butterscotch taste, you can change the topping ratio to 1 and 1/4 cup butterscotch and only 3/4 cup chocolate morsels.

HAPPY COOKING!

Chicken Sticky Fingers

I recently had a craving for Winger's Sticky Fingers, but really did not want to fork over the money to buy them. So... I decided to make my own and looked up the recipe online. There were many different versions. The recipe that I like the most was found on therecipeoftheweek.blogspot.com. I was so impressed by it. I am pretty sure if you put it next to the real wingers sticky fingers in a taste line-up, people wouldn't be able to tell the difference. I fed the final product to a group of about twelve people and they went crazy over them...everything was devoured.

Recipe: Winger's Sticky Fingers Sauce

3 T. Franks Original Red Hot Sauce (This is what makes the sauce!)
2 T. Water
3/4 C. Brown Sugar

Put ingredients in a bowl. Mix until combined.

Yes, it is that easy. And it tastes GREAT!

Comments:

The original recipe states that you should heat up the ingredients in a sauce pan. I decided not to do this (just to save time) and it still turned out great. But, I am sure you could heat them up in a saucepan while your chicken cooks.

I used breaded Kroger Chicken Strips for this recipe. They complemented the sauce extremely well.

HAPPY COOKING!