Sunday, May 1, 2016

Crustless Ham and Cheddar Quiche

I went through a phase where I tried all kinds of quiche recipes. This is by far my favorite and I use this recipe interchangeably with whatever I have in my fridge, cooked vegetables, lunch meat, or sausage, this recipe is really just a base for whatever I want it to be. And my kids love it.

Crustless Ham and Cheddar Quiche

2 Tbs olive oil
1 cup chopped onion
1 1/2 cup chopped carrots (or any other vegetables)
4 large eggs
1 cup whole milk (I sometimes use rice milk as a substitute)
1 Tbs cold butter
1/2 cup baking mix (bisquick or pancake mix works)
8 oz chopped ham
2 cups shredded cheese

1. Preheat oven to 350 degrees
2. In medium pan saute onions and carrots in olive oil over medium heat for four minutes. Remove from heat and set aside.
3. In a large bowl, beat eggs and add milk to combine.
4. With pastry cutter or fork mix cold butter into baking mix until small pea sized pieces form. Add this to the egg and milk mixture and mix until combined.
5. Add ham, cheese and sauted vegetables to egg mixture and stir with wooden spoon to combine.
6. Spray caserole dish or pie plate and pour into dish. Bake for 30-40 mins until tooth pick comes clean.

My Favorite Broccoli Cheese Soup (Panera Bread Copycat)

When we lived in Henderson, Panera Bread was one of our favorite places to eat. Mostly because my kids always at so well there and we loved all of the food. Their version of Broccoli Cheese soup has become our favorite and there are a lot of good copy cat recipes on line but I more or less follow this one.

Broccoli Cheese Soup (Panera Bread Copycat)

1 Tbs melted butter
1/2 med chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half and half cream (I always just use milk or sometimes rice milk for my non-dairy children)
2 cups chicken stock
1/2 lb fresh broccoli chopped small (I tend to use quite a bit more and sometimes have to add a little         bit more liquid)
1 cup grated carrot
1/8- 1/4 tsp nutmeg (its weird but its what makes it panera)
1-2 bay leafs
8 oz grated sharp cheddar cheese
salt and pepper to taste

1. Saute onion in 1 Tbs butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 mins.
2. Slowly whisk in milk and chicken stock. add nutmeg and bay leaf and let simmer for 5 mins or less.
3. Add vegetables and sauted onion, let simmer on low for about 20 mins until all is tender.
4. Remove from the heat, remove bay leaf and stir in cheese until melted. and serve!

Best Zucchini Bread (from

Kayla is one of my mission companions. She started food blogging about the same time I did, although she has kept it up and her site is way better organized than mine. But we have similar taste in recipes and food and this one comes from her blog. I love it!

Best Zucchini Bread

3 C flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
3 eggs
1/2 C vegetable oil
1/2 C applesauce
1 1/4 C sugar
3 tsp vanilla
2 C shredded zucchini
1 C chopped walnuts (optional)

1. Grease and flour 2 bread pans, preheat oven to 325
2. Whisk flour, salt, baking powder, baking soda and cinnamon together in a small bowl. Beat eggs, oil sugar and vanilla together in a large bowl. Add flour mixture to egg mixture and mix well. Stir in zucchini and nuts. Pur batter into prepared pans.
3. Bake for 40-60 mins until knife inserted in the center comes out clean. Cool in pan on a wire rack for 20 mins remove bread from pan and cool completely.

Mandy's Sheet Cake

I want to print this blog so that I have my own cookbook, but before I do, there are several recipes that I need to add, that have become some of our family's favorites or the past few years. So I will comment very little on these recipes. 

Just a quick note, this is my sister-in-law's sheet cake recipe that she got from her Grandma Nyles. It has become my favorite version too.

Mandy's Sheet Cake

Bring to a boil:
    1 Stick of butter
    1/2 C of oil
    1 C water
Pour over and mix into:
    2 C sugar
    2 C flour
    1/4 C cocoa
    2 beaten eggs
    1/2 C buttermilk
    1 1/2 tsp soda (mix it into buttermilk)
    1 tsp vanilla
Bake in sheet pan @ 350 degrees for 20 mins

     1 Stick of butter
     1/3 C buttermilk
Pour into and beat:
     1/2 32 oz bag of powdered sugar
     1/4 C cocoa
     1 C nuts (optional)
     1 tsp vanilla

Frost cake while hot. 

Saturday, November 23, 2013

BLT Day!

We celebrated BLT day a little bit early this year. But I will never make a BLT any other way again. Yes, you've seen this on Pinterest and I am here to tell you IT IS AMAZING!!! And this is why... 1. The bacon doesn't fall out of your sandwich when you eat it. 2. The Bacon to sandwich ration is perfect. 3. It cooks perfectly with no mess.
Oh and in case you were wondering, BLT day is December 1st. It's a Wells family tradition and we will probably eat BLT's then as well. Celebrate with us... but do it the this way!

Monday, October 14, 2013

The Giant Cookie

You've heard of cookie in a cup. Well, this is a thousand times better. It is the recipe for one giant delicious cookie that will take away all sweet cravings with just a few bites and the calories don't linger around the house for days on end tempting their fate to enter your belly and later your waist. James made this for me while I was at the gym tonight (because he loves me). I know it is a little bit counter productive, but at least I went to the gym. We shared the cookie and it was the perfect amount. No leftovers, no over indulging, I would almost call it guilt free,... if it weren't packed with calories... but at least it limits the calories that you can intake all at once. Overall, this is a very delicious recipe, so delicious in fact that we tried it tonight and I had to blog about it tonight. The picture is a link to the original site, and the auther has other giant cookie recipes if double chocolate is not what your craving tonight.

The Giant Cookie

2 Tbsp unsalted butter, softened
2 Tbsp sugar
2 Tbsp brown sugar
2 Tbsp beaten egg (crack an egg, beat it and measure two Tbsp)
1/2 tsp vanilla
1/4 cup flour
2 Tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup dark chocolate chips + 1 Tbsp (divided)

1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper or baking mat.
2. In a medium bowl, mix butter and sugars together with a fork until creamed. Mix in egg and vanilla.
3 In a separate bowl, mix flour, cocoa, baking soda and salt. Pour dry ingrediants in the wet and mix to combine. Fold in 1/4 cup chocolate chips.
4. Place the dough in the center of the baking sheet and bold inta tall ball using a spoon. Dot the top of the cookie with 1 Tbsp of chocolate chips. Bake for 14-15 minutes or up to 16 minutes. The cookie will appear very soft but will firm up as it cools. Allow to cool completely on baking sheet.
5. You should probably share with someone you love, unless you are having a really bad day. Just a suggestion.

Saturday, October 5, 2013

Pasta with Zucchini, Tomatoes, and Creamy Lemon-Yogurt Sauce

I LOVE vegetarian cooking. I always have. We've been doing a little bit more of it here and it has been delightful. Although, Lucy hasn't cared for it that much... even though she doesn't really like meat I think she's less fond of all those fresh veggies that she's been seeing on her plate lately. She's always good to try a bite or two, but she lets us know when she's ready for "Mac n' Cheese" or "Chicken Nuggets." (Don't worry we never give in). 
This is one recipe that I've already made twice and I love it. I love the fresh lemon flavor, I love the zucchini, I just love it. It also makes great leftovers. And I do make it with the whole wheat noodles. They taste really good as well. Please try this one. It will be worth your time. 

Pasta with Zucchini, Tomatoes, and Creamy Lemon- Yogurt Sauce
(The name alone is a mouthful. Click the picture to go to original site of recipe)

8 oz of whole wheat spaghetti pasta
1/2 cup of plain non-fat Greek yogurt
1/4 cup shredded Parmesan cheese
1 tsp grated lemon zest
salt and pepper
1 Tbsp olive oil (or less)
3 medium zucchinis cut into thin strips
2 garlic cloves, minced
1/2 pint of cherry tomatoes cut lengthwise

1. Cook pasta according to directions
2. While pasta is cooking make your sauce in a seperate bowl by mixing together yogurt, lemon, cheese, and salt and pepper.
3. Saute zucchini in olive oil until starting to become translucent, add garlic saute until zucchini is translucent. Add tomatoes and saute for 2 minutes, remove from burner. 
4. Add sauce and noodles and stir until well incorporated.