What's on the menu for today????

Going to have to try these recipes, they sound great. Thank you for posting them for us all to enjoy. Great idea!!

I made my "signature dish" today... Southern Shrimp and Squash Quiche. Delicious!


Ingredients
1 medium yellow squash, coarsely chopped
1/4 cup fresh basil, coarsely chopped
8 oz peeled/deveined shrimp (tails off), coarsely chopped
1 frozen deep-dish piecrust
1 tablespoon unsalted butter
4 large eggs (or 1 cup egg substitute)
1/2 cup reduced-fat mayonnaise
1/2 cup sour cream
1/2 cup shredded mild cheddar cheese, divided
1/2 cup shredded mozzarella cheese, divided
1 teaspoon Old Bay seasoning
1 teaspoon hot pepper sauce
Steps

Preheat oven to 350°F. Cut squash into small cubes (1 1/2 cups); chop basil and shrimp (wash hands). Place piecrust on baking sheet for ease in handling; bake 5 minutes or until sides are set.
Melt 1 tablespoon butter in medium, nonstick sauté pan on medium heat. Add squash; cook 3–4 minutes, stirring occasionally, or until tender. Remove pan from heat; set aside to cool slightly.
Combine in large bowl: eggs, mayonnaise, sour cream, 1/4 cup of each cheese, seasoning, pepper sauce, basil, shrimp, and squash; whisk until blended. Pour egg mixture into crust; top with remaining 1/4 cup of each cheese. Bake 30–35 minutes or until center is set and shrimp are pink and opaque. Transfer quiche to wire rack; let stand 15 minutes to set. Serve.

Makin me hungry guys!!!!!!

OMG that recipe looks DELISH! Here I am drinking broth!

I made the Chocolate Almond Truffles and the Thumbprint cookies that were posted here. Usually, when I try to make healthier alternatives like those, my husband and 17 year old son won't even try them. This time, I didn't mention the fact that they were healthy. Wouldn't you know it, they devoured them. Of course, they each had a side of vanilla ice cream with them, but hey, gotta start somewhere. I'm looking forward to trying the black bean brownies next! I found several recipes for those online and they seem to get good reviews.

kaymast24:
I made the Chocolate Almond Truffles and the Thumbprint cookies that were posted here. Usually, when I try to make healthier alternatives like those, my husband and 17 year old son won't even try them. This time, I didn't mention the fact that they were healthy. Wouldn't you know it, they devoured them. Of course, they each had a side of vanilla ice cream with them, but hey, gotta start somewhere. I'm looking forward to trying the black bean brownies next! I found several recipes for those online and they seem to get good reviews.

Ha! That's awesome! It's amazing how much better things taste when you don't know they're healthy.

I love making soup when it's cold outside. I usually make soup if I've used most of a baked chicken. It's easy. I remove most of the leftover chicken, then boil the carcass. I add some bay leaves and maybe a bullion cube and boil for an hour. Then I drain the broth (in a colander) and add some rice and boil for 20-30 minutes. Then I add a bag of frozen veggies and any leftover veg I may have. I add back the chicken (diced) and add some seasoning. Italian seasoning works great, or maybe some saffron, or balsamic vinegar, or a pack of gravy mix, or a combination. BAM Cheap and easy soup!

Hubby loves soup. So I make a huge pot and freeze a good part of it. This way he always has it. I think I have 4 different kinds frozen. Nothing like it on a cold day or when you're sick...

This recipe is very simple. The magic happens when it turns into three layers while baking. A dense, moist crust, custard in the middle, and a cake-like topping. If you like custard-style desserts, you will love this! Warning- this is NOT a healthy or low-fat recipe. It will turn your belly to custard...but it will be worth it! lol I enjoy getting fat and happy on this every Winter.
It did take me a couple tries to perfect it, so be patient.

A few tips: Do not over mix the egg whites into the batter. It’s ok to leave a few white streaks.
Watch the cake closely and adjust cooking times for your oven. You want the middle to jiggle just a tad when you take it out. If the top begins to get too brown before the cake is done, cover loosely with foil to avoid over browning.
Let the cake cool COMPLETELY before attempting to cut into it. Even better, let it cool in the fridge overnight before cutting it.
Cover it liberally with powdered sugar before serving!


MAGIC CUSTARD CAKE takes standard cake ingredients & transforms into the multi-layer treat!

INGREDIENTS
4 eggs, separated
1 1/4 cups granulated sugar
1/2 cup unsalted butter, melted and cooled slightly
pinch of kosher salt
2 cups warm milk (I used 2%)
1 TBS pure vanilla extract
1 cup all-purpose flour
Powdered sugar, for dusting
INSTRUCTIONS

Heat oven to 325 degrees F. Line 8" x 8" pan with parchment or foil, or coat liberally with cooking spray.
In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
In another large bowl, beat the egg yolks, granulated sugar, butter, and a pinch of salt until mixture is well combined and it turns pale yellow.
Slowly beat the milk into the egg yolk mixture.
Add in the vanilla extract and flour.
Fold in the egg whites a little at a time. Do not overmix!
Pour into prepared baking pan and bake for 40 -50 minutes, or until set. The middle should be a little jiggly when you take it out.
Cool completely before cutting.
Sprinkle liberally with powdered sugar before serving.

kaymast24, Wow, that looks heavenly!

I am going to keep trying these recipes, the cookies were great . Keep them coming.

I need some chicken soup ASAP , flu season

I'm going to make Chicken and Yellow Rice! It's NOT the stuff in the bag. I have an old recipe from a Spanish restaurant that my family has been using for over 50 years. I'll try to transcribe the recipe later. It's actually very easy to make, but you need a dutch oven (big solid pot you can put in the oven).

Yummm....

My yellow rice and chicken recipe comes from my Nana too , over 80 yrs old now