Breakfast For A Crowd

Christmas morning breakfast or brunch. Is that something your family wants/needs? I will fully admit I'm relieved to know mine isn't. See, we get up super early, open presents, grab a quick bite and then head to my parents 20 minutes away, where my mom always has snacks for us before our huge meal in the afternoon. And Lord knows we don't want to be too full for it, so a big breakfast is not something I have to worry about!

But for those of you who need to plan on a big spread Christmas morning, or maybe hosting family for brunch, I've got a great recipe for you! One, it couldn't be easier. Two, it can bake in the oven while you enjoy time with the family. And three, it tastes amazing and can feed a crowd!

Plus, if you don't really like the ingredients, you can change them up to include your favorites, or even what you have on hand. But if you're up for it, I encourage you to make it as is. I love the sweet potato and spinach. Such great winter time flavors marrying in a brand new way!

Now, I'm not going to fib to you. When I tested this recipe, as is the case with most breakfast ones I do, this was a simple Sunday supper. So, keep that in mind too. If your family loves breakfast for dinner, it makes a simple weeknight meal too!

There are so many meals to be planned in the upcoming weeks. Wouldn't it be nice to know at least one is already on the menu? And the comfort of knowing you'll be starting your family's day off with something so delicious, filling and beautiful is just an added bonus!

Sweet Potato and Sausage Breakfast Casserole From Multiply Delicious
11 large eggs, beaten
3 c. fresh spinach, chopped
1 lb. breakfast sausage
1 TBS vegetable oil, optional
2 medium sweet potatoes, chopped
2 green onions, chopped, few reserved for garnish
Salt and Pepper to taste

Preheat oven to 375. Grease a 9x13 pan. In a large skillet brown sausage, drain and leave drippings. If not enough, add oil. Saute sweet potatoes until browned and tender, about 10-15 minutes. In a large bowl combine sausage, spinach, sweet potatoes and onions. Mix well. Beat eggs and season with salt and pepper. Pour spinach mixture into pan and spread evenly. Pour eggs over top. Allow to settle a couple minutes. Bake for 25-35 minutes until set. Remove and allow to sit 5 minutes before serving. Garnish with extra green onions.

Shared on The Country Cook Dec. 13, 2013

Breakfast at Very Good Recipes

Christmas morning breakfast or brunch. Is that something your family wants/needs? I will fully admit I'm relieved to know mine isn't. See, we get up super early, open presents, grab a quick bite and then head to my parents 20 minutes away, where my mom always has snacks for us before our huge meal in the afternoon. And Lord knows we don't want to be too full for it, so a big breakfast is not something I have to worry about!

But for those of you who need to plan on a big spread Christmas morning, or maybe hosting family for brunch, I've got a great recipe for you! One, it couldn't be easier. Two, it can bake in the oven while you enjoy time with the family. And three, it tastes amazing and can feed a crowd!

Plus, if you don't really like the ingredients, you can change them up to include your favorites, or even what you have on hand. But if you're up for it, I encourage you to make it as is. I love the sweet potato and spinach. Such great winter time flavors marrying in a brand new way!

Now, I'm not going to fib to you. When I tested this recipe, as is the case with most breakfast ones I do, this was a simple Sunday supper. So, keep that in mind too. If your family loves breakfast for dinner, it makes a simple weeknight meal too!

There are so many meals to be planned in the upcoming weeks. Wouldn't it be nice to know at least one is already on the menu? And the comfort of knowing you'll be starting your family's day off with something so delicious, filling and beautiful is just an added bonus!

Sweet Potato and Sausage Breakfast Casserole From Multiply Delicious
11 large eggs, beaten
3 c. fresh spinach, chopped
1 lb. breakfast sausage
1 TBS vegetable oil, optional
2 medium sweet potatoes, chopped
2 green onions, chopped, few reserved for garnish
Salt and Pepper to taste

Preheat oven to 375. Grease a 9x13 pan. In a large skillet brown sausage, drain and leave drippings. If not enough, add oil. Saute sweet potatoes until browned and tender, about 10-15 minutes. In a large bowl combine sausage, spinach, sweet potatoes and onions. Mix well. Beat eggs and season with salt and pepper. Pour spinach mixture into pan and spread evenly. Pour eggs over top. Allow to settle a couple minutes. Bake for 25-35 minutes until set. Remove and allow to sit 5 minutes before serving. Garnish with extra green onions.

Shared on The Country Cook Dec. 13, 2013

Breakfast at Very Good Recipes

reade more... Résuméabuiyad

Seasonal Addiction

This time of year I'm pretty sure I could eat soup every single night. And if all of those soups could be cooked in the slow cooker, even better. There is something so comforting about being inside all day, watching the leaves blow around outside, knowing there is a chill in the air, with a big pot of soup cooking on the counter all day long. Then when the family gathers around the table tired and cold, they are warmed and satisfied instantly.

So, why don't I just plan on soup every night of the week? Well, because we are very much an "anti-rut" family when it comes to our food. We want to make sure we never tire of the things we love. Who wants to ruin such a good thing by over doing it? It's kind of like the child who wished Christmas could be every day, and by about a month into it, regretted the wish, realizing something so special can only come once per year. 

When I saw first saw this soup, it reminded me of another one I make, only it is prepared on the stove top, my Italian White Bean Soup. Something I've been making for years, it has now become a favorite of my friends who have tried it too. In fact, it reminded me of it so much, I decided to add spinach to this one to resemble it a little more. 

This is a hearty soup that eats like a meal. Bake up some corn bread, and call it a day. It's rich, cooked all day flavor will make it one you go back to again and again, over the next few months as the cold sets in. 

If you're addicted to soup this time of year too, I guess you can call me your enabler. That's okay. There are worse things we could be addicted to!

Crock Pot White Bean and Sausage Soup Adapted from The Southern Lady Cooks
1 lb. pork sausage
1 c. dried northern white beans
1 small white onion, finely chopped
1 (14 oz.) can chicken broth
1 (10 3/4 oz.) can cream of celery soup
1 (14.5 oz.) can diced tomatoes, undrained
1 1/2 c. water
1 (8 oz.) can tomato sauce
3 medium carrots, finely chopped
1 TBS dried basil
2 garlic cloves, minced
3 c. fresh spinach
Salt and Pepper to taste

In a large skillet over medium heat, brown sausage with onion. Season with basil. Drain fat. Place in Crock Pot. Add all other ingredients, except spinach. Cook on LOW 7 hours. About 20 minutes before finished, add spinach and stir well. Cook until spinach is wilted, but still vibrant green.

Shared on The Country Cook Nov. 15, 2013

Soups at Very Good Recipes

This time of year I'm pretty sure I could eat soup every single night. And if all of those soups could be cooked in the slow cooker, even better. There is something so comforting about being inside all day, watching the leaves blow around outside, knowing there is a chill in the air, with a big pot of soup cooking on the counter all day long. Then when the family gathers around the table tired and cold, they are warmed and satisfied instantly.

So, why don't I just plan on soup every night of the week? Well, because we are very much an "anti-rut" family when it comes to our food. We want to make sure we never tire of the things we love. Who wants to ruin such a good thing by over doing it? It's kind of like the child who wished Christmas could be every day, and by about a month into it, regretted the wish, realizing something so special can only come once per year. 

When I saw first saw this soup, it reminded me of another one I make, only it is prepared on the stove top, my Italian White Bean Soup. Something I've been making for years, it has now become a favorite of my friends who have tried it too. In fact, it reminded me of it so much, I decided to add spinach to this one to resemble it a little more. 

This is a hearty soup that eats like a meal. Bake up some corn bread, and call it a day. It's rich, cooked all day flavor will make it one you go back to again and again, over the next few months as the cold sets in. 

If you're addicted to soup this time of year too, I guess you can call me your enabler. That's okay. There are worse things we could be addicted to!

Crock Pot White Bean and Sausage Soup Adapted from The Southern Lady Cooks
1 lb. pork sausage
1 c. dried northern white beans
1 small white onion, finely chopped
1 (14 oz.) can chicken broth
1 (10 3/4 oz.) can cream of celery soup
1 (14.5 oz.) can diced tomatoes, undrained
1 1/2 c. water
1 (8 oz.) can tomato sauce
3 medium carrots, finely chopped
1 TBS dried basil
2 garlic cloves, minced
3 c. fresh spinach
Salt and Pepper to taste

In a large skillet over medium heat, brown sausage with onion. Season with basil. Drain fat. Place in Crock Pot. Add all other ingredients, except spinach. Cook on LOW 7 hours. About 20 minutes before finished, add spinach and stir well. Cook until spinach is wilted, but still vibrant green.

Shared on The Country Cook Nov. 15, 2013

Soups at Very Good Recipes

reade more... Résuméabuiyad

A Hand In The Kitchen Part 2 {A Review of Cooking Planit}

Monday I introduced you to my new favorite assistant in the kitchen, Cooking Planit! Their site and their app are a home cook's best friend. (If you missed Monday's post, click here to read all about it!)

Today I'm sharing a delicious sandwich that if it weren't for the step by step instructions provided by Cooking Planit, might seem a little over whelming to an inexperienced cook. Or heck, even one like me who spends a lot of time in the kitchen! But I promise you, it's very simple, and the end result is very worth it.

Now, just like the Bowtie Pasta Salad I shared the other day, I made a few adjustments to this recipe to better suit our taste buds. To see the original, click here. One of the things that caught my eye about this sandwich was the avocado mayo...but then I remembered Mr. Everyday does not care for avocados in the same loving way I do, so I decided to substitute my herb mayo that I've been making for years.

Also, while I love arugula, I was already buying the spinach for the pasta salad, so I thought why not get double duty out of it, and include it as the green in the sandwich instead. That's just my budget conscious self shining through. I think the arugula would be 100% yummy too.

But without a doubt, the star of this sandwich, and the one thing I knew I could not mess with, is the Pickled Red Onions. Talk about taking a simple ingredient and with almost no effort transforming it into something new, unique and delicious! Once you make them, you will find a hundred more ways to use them, I know it!

A simple sandwich supper is always welcome in this house. If it is in yours too, try this one tonight, and maybe that scrumptious pasta salad too. Oh, and don't forget to check out Cooking Planit, and scroll down for the fabulous giveaway they are offering EMM readers too!

Roast Chicken Sandwich with Pickled Red Onions and Herb Mayo Adapted from Cooking Planit
1 (1.25 lb.) package chicken tenders
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 TBS olive oil
1 c. baby spinach, stems removed
1 small cucumber, peeled and thinly sliced
Salt and Pepper to taste
4 Hoagie buns

Preheat oven to 375. Place chicken on baking sheet. Drizzle with olive oil. Sprinkle with garlic powder, onion, powder, salt and pepper. Stir to coat. Roast for 20-30 minutes until cooked through. Spread each bun with herb mayo. Layer spinach, cucumber and chicken. Top with pickled onions.

Pickled Red Onions:
1 medium red onion, thinly sliced
1 c. apple cider vinegar
1 tsp. mustard seed
1 dried bay leaf
1 tsp. salt
3 black peppercorns
2 TBS sugar

Fill a small saucepan 2/3 with water. Bring to a boil. Cook onions for 1 minute to soften. Drain. In the same pot, combine vinegar, mustard seed, bay leaf, salt, peppercorns and sugar. Stir well. Bring to a boil. Cook onions for 8-10 minutes until pink in color. Drain and reserve.

Herb Mayo:
1/2 c. mayo
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dill weed
1/2 tsp. dried parsley

Mix all ingredients well and chill until ready to use.

Shared on The Country Cook Aug. 30, 2013

Sandwich at Very Good Recipes



a Rafflecopter giveaway

Monday I introduced you to my new favorite assistant in the kitchen, Cooking Planit! Their site and their app are a home cook's best friend. (If you missed Monday's post, click here to read all about it!)

Today I'm sharing a delicious sandwich that if it weren't for the step by step instructions provided by Cooking Planit, might seem a little over whelming to an inexperienced cook. Or heck, even one like me who spends a lot of time in the kitchen! But I promise you, it's very simple, and the end result is very worth it.

Now, just like the Bowtie Pasta Salad I shared the other day, I made a few adjustments to this recipe to better suit our taste buds. To see the original, click here. One of the things that caught my eye about this sandwich was the avocado mayo...but then I remembered Mr. Everyday does not care for avocados in the same loving way I do, so I decided to substitute my herb mayo that I've been making for years.

Also, while I love arugula, I was already buying the spinach for the pasta salad, so I thought why not get double duty out of it, and include it as the green in the sandwich instead. That's just my budget conscious self shining through. I think the arugula would be 100% yummy too.

But without a doubt, the star of this sandwich, and the one thing I knew I could not mess with, is the Pickled Red Onions. Talk about taking a simple ingredient and with almost no effort transforming it into something new, unique and delicious! Once you make them, you will find a hundred more ways to use them, I know it!

A simple sandwich supper is always welcome in this house. If it is in yours too, try this one tonight, and maybe that scrumptious pasta salad too. Oh, and don't forget to check out Cooking Planit, and scroll down for the fabulous giveaway they are offering EMM readers too!

Roast Chicken Sandwich with Pickled Red Onions and Herb Mayo Adapted from Cooking Planit
1 (1.25 lb.) package chicken tenders
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 TBS olive oil
1 c. baby spinach, stems removed
1 small cucumber, peeled and thinly sliced
Salt and Pepper to taste
4 Hoagie buns

Preheat oven to 375. Place chicken on baking sheet. Drizzle with olive oil. Sprinkle with garlic powder, onion, powder, salt and pepper. Stir to coat. Roast for 20-30 minutes until cooked through. Spread each bun with herb mayo. Layer spinach, cucumber and chicken. Top with pickled onions.

Pickled Red Onions:
1 medium red onion, thinly sliced
1 c. apple cider vinegar
1 tsp. mustard seed
1 dried bay leaf
1 tsp. salt
3 black peppercorns
2 TBS sugar

Fill a small saucepan 2/3 with water. Bring to a boil. Cook onions for 1 minute to soften. Drain. In the same pot, combine vinegar, mustard seed, bay leaf, salt, peppercorns and sugar. Stir well. Bring to a boil. Cook onions for 8-10 minutes until pink in color. Drain and reserve.

Herb Mayo:
1/2 c. mayo
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dill weed
1/2 tsp. dried parsley

Mix all ingredients well and chill until ready to use.

Shared on The Country Cook Aug. 30, 2013

Sandwich at Very Good Recipes



a Rafflecopter giveaway

reade more... Résuméabuiyad

A Hand In The Kitchen Part 1 {A Review of Cooking Planit}

Have you ever said to yourself "Cooking would be so much easier, if I just had a little help. Another set of hands to make sure everything is getting done at once."? Well, if you have, you are not alone. Anyone who spends any amount of time in the kitchen at some point has wished for a little assistance to make everything run smoothly. And today I have the answer to those wishes...in the form of not only a website, but also an app you can run on your iPad or iPhone! 

Let me introduce you to Cooking Planit, the site that takes the guesswork out of the kitchen. From your grocery list to the final product, they are there every step of the way, making sure your meal goes off without a hitch. 

From their website: 

• Simplified Meal Planning – Thoughtful and tested meal plans that your family and friends will love.

• • Organized Shopping – No more headaches while getting your list together. We build your shopping list just like you would.
• • Guided Cooking Steps – It's like G.P.S. for cooking! We'll do all the organization and lead you through each recipe's steps so that the entire meal is ready at the same time.
• • Cloud Sync – Sync your account across the web, your iPhone and iPad

That's right, every single detail is not only thought of, but executed with ease and simplicity. When you find a recipe you want to make, just save it to your cookbook. Then when you are ready, it's waiting on you. Step by step instructions, all leading to a delicious meal, where all dishes are done at the same time! 

Let's start at the beginning. Here is this recipe, on my iPhone using the Cooking Planit app. It starts by telling me everything I should gather in the kitchen, so my ingredients are waiting on me, not the other way around. 

Next up, it tells me what equipment I'll need throughout the entire cooking process. No searching for a gadget at the last minute this way!

Now here is one of my favorite parts. Before you even start, it asks how many servings you are cooking for, adapted the recipe accordingly. Only have 2 in your house? Not a problem. No more guessing how much to make. It's so user friendly for cooks of all walks of life, from the small household to the ones cooking for a small army.

And this...well, this is my absolute favorite part. The timing aspect. It talks to you and tells you how much time you have before the next step needs to be completed. It even has a timer so you know exactly where you are in the process. Plus...if you get ahead of schedule...it even tells you that. And suggests you have a seat and enjoy a glass of wine while you wait! It truly is like having a friend in the kitchen with you!

Cooking Planit is the perfect site/app for everyone who enjoys cooking, but can always use a little help. I think it would be a great idea for college kids, living on their own for the first time, or maybe a new bride who isn't quite comfortable in the kitchen yet. But I also love that the more experienced home cook can adapt the recipes to fit their tastes (which is exactly what I did for this one) and even "skip" steps to better fit their time frame. Cooking Planit is easy to use, fun, and a home cook's best friend! 

Plus, they are very generous! They are giving EMM readers a chance to win a 12-piece T-Fal Cookware Set! It is GORGEOUS! And all you have to do to enter, is follow the directions in the Rafflecopter widget below! 

Now, for this recipe, I took one on their site, and adapted it to satisfy our family a little better. If you want to see the original, click here. This would make a great addition to your Labor Day picnic or backyard party...NO mayo! The light dressing makes it delicious without being too heavy. And I love the combination of spinach and feta! 

If you are looking for a little help in the kitchen, look no further than Cooking Planit. And be sure to check out the giveaway below, and come back on Wednesday to see the sandwich I made to go with this salad too!

Bow-Tie Pasta Salad with Spinach and Feta Adapted from Cooking Planit

12 oz. bow-tie pasta

1/2 c. sliced black olives

1 c. fresh baby spinach, chopped

1 (12 oz.) jar roasted red peppers, drained and rough chopped

1 c. feta cheese crumbles

1 clove garlic, minced

1 TBS olive oil

1 TBS lemon juice

Salt and Pepper to taste

Bring a large pot of water to a boil. Cook pasta to al dente, about 10 minutes. While pasta is cooking, add garlic, spinach, peppers and olives to a large bowl. Stir to combine. When pasta is done, drain well. Add directly to bowl. In a small bowl combine olive oil and lemon juice. Whisk to combine. Pour over pasta while warm. Season with salt and pepper. Stir to combine. Place in fridge at least 10 minutes to chill. Just before serving add feta and toss to combine. 

Shared on Mandy's Recipe Box Aug. 27, 2013
Shared on Lady Behind The Curtain Aug. 28, 2013
Shared on The Country Cook Aug. 30, 2013

Salad at Very Good Recipes

For More Info: 

CookingPlanit

 Website: http://www.cookingplanit.com/browse

 iOS'Apps: https://itunes.apple.com/us/artist/cooking.planit/id544421990

 Social Media:

 Blog: http://blog.cookingplanit.com/

 Facebook:' https://www.facebook.com/cookingplanit

 Twitter: https://twitter.com/cookingplanit

 Pinterest:'' http://pinterest.com/cookingplanit

 YouTube:' http://www.youtube.com/cookingplanit

 Instagram: http://instagram.com/cookingplanit

a Rafflecopter giveaway

Have you ever said to yourself "Cooking would be so much easier, if I just had a little help. Another set of hands to make sure everything is getting done at once."? Well, if you have, you are not alone. Anyone who spends any amount of time in the kitchen at some point has wished for a little assistance to make everything run smoothly. And today I have the answer to those wishes...in the form of not only a website, but also an app you can run on your iPad or iPhone! 

Let me introduce you to Cooking Planit, the site that takes the guesswork out of the kitchen. From your grocery list to the final product, they are there every step of the way, making sure your meal goes off without a hitch. 

From their website: 

• Simplified Meal Planning – Thoughtful and tested meal plans that your family and friends will love.

• • Organized Shopping – No more headaches while getting your list together. We build your shopping list just like you would.
• • Guided Cooking Steps – It's like G.P.S. for cooking! We'll do all the organization and lead you through each recipe's steps so that the entire meal is ready at the same time.
• • Cloud Sync – Sync your account across the web, your iPhone and iPad

That's right, every single detail is not only thought of, but executed with ease and simplicity. When you find a recipe you want to make, just save it to your cookbook. Then when you are ready, it's waiting on you. Step by step instructions, all leading to a delicious meal, where all dishes are done at the same time! 

Let's start at the beginning. Here is this recipe, on my iPhone using the Cooking Planit app. It starts by telling me everything I should gather in the kitchen, so my ingredients are waiting on me, not the other way around. 

Next up, it tells me what equipment I'll need throughout the entire cooking process. No searching for a gadget at the last minute this way!

Now here is one of my favorite parts. Before you even start, it asks how many servings you are cooking for, adapted the recipe accordingly. Only have 2 in your house? Not a problem. No more guessing how much to make. It's so user friendly for cooks of all walks of life, from the small household to the ones cooking for a small army.

And this...well, this is my absolute favorite part. The timing aspect. It talks to you and tells you how much time you have before the next step needs to be completed. It even has a timer so you know exactly where you are in the process. Plus...if you get ahead of schedule...it even tells you that. And suggests you have a seat and enjoy a glass of wine while you wait! It truly is like having a friend in the kitchen with you!

Cooking Planit is the perfect site/app for everyone who enjoys cooking, but can always use a little help. I think it would be a great idea for college kids, living on their own for the first time, or maybe a new bride who isn't quite comfortable in the kitchen yet. But I also love that the more experienced home cook can adapt the recipes to fit their tastes (which is exactly what I did for this one) and even "skip" steps to better fit their time frame. Cooking Planit is easy to use, fun, and a home cook's best friend! 

Plus, they are very generous! They are giving EMM readers a chance to win a 12-piece T-Fal Cookware Set! It is GORGEOUS! And all you have to do to enter, is follow the directions in the Rafflecopter widget below! 

Now, for this recipe, I took one on their site, and adapted it to satisfy our family a little better. If you want to see the original, click here. This would make a great addition to your Labor Day picnic or backyard party...NO mayo! The light dressing makes it delicious without being too heavy. And I love the combination of spinach and feta! 

If you are looking for a little help in the kitchen, look no further than Cooking Planit. And be sure to check out the giveaway below, and come back on Wednesday to see the sandwich I made to go with this salad too!

Bow-Tie Pasta Salad with Spinach and Feta Adapted from Cooking Planit

12 oz. bow-tie pasta

1/2 c. sliced black olives

1 c. fresh baby spinach, chopped

1 (12 oz.) jar roasted red peppers, drained and rough chopped

1 c. feta cheese crumbles

1 clove garlic, minced

1 TBS olive oil

1 TBS lemon juice

Salt and Pepper to taste

Bring a large pot of water to a boil. Cook pasta to al dente, about 10 minutes. While pasta is cooking, add garlic, spinach, peppers and olives to a large bowl. Stir to combine. When pasta is done, drain well. Add directly to bowl. In a small bowl combine olive oil and lemon juice. Whisk to combine. Pour over pasta while warm. Season with salt and pepper. Stir to combine. Place in fridge at least 10 minutes to chill. Just before serving add feta and toss to combine. 

Shared on Mandy's Recipe Box Aug. 27, 2013
Shared on Lady Behind The Curtain Aug. 28, 2013
Shared on The Country Cook Aug. 30, 2013

Salad at Very Good Recipes

For More Info: 

CookingPlanit

 Website: http://www.cookingplanit.com/browse

 iOS'Apps: https://itunes.apple.com/us/artist/cooking.planit/id544421990

 Social Media:

 Blog: http://blog.cookingplanit.com/

 Facebook:' https://www.facebook.com/cookingplanit

 Twitter: https://twitter.com/cookingplanit

 Pinterest:'' http://pinterest.com/cookingplanit

 YouTube:' http://www.youtube.com/cookingplanit

 Instagram: http://instagram.com/cookingplanit

a Rafflecopter giveaway

reade more... Résuméabuiyad

Any Day Brunch Part 2 {Eggland's Best Eggs}

Happy Good Friday! I hope however you plan to spend this Easter weekend, it includes people you love and delicious food you love to eat! If you are hosting a brunch this Sunday, then you've come to the right place for a simple idea that your guests will love.

Today is Part Two of the "every day" brunch I recently made for my family, thanks to Eggland's Best Eggs. Wednesday I shared the first recipe with you, a new muffin my boys absolutely flipped for, Blueberry Surprise Muffins.

And today I've got an easy, yet elegant quiche that would be perfect for Easter Sunday. So many of us include ham in our Easter meals, so why not include it this way, for brunch? But honestly, this quiche would be a great meal idea, any time of day.

As I told you Wednesday, I don't think you have to wait for a special occasion to make a yummy, satisfying and fun brunch for your family, but since I know so many of you will be doing exactly that this Sunday, this comes at a perfect time. But if brunch isn't included in your holiday plans, be sure to keep this in mind for any "normal" day too!

Brunch, rather it be for a big crowd on a holiday, or for your family as an extra special treat any weekend of the year, is always a pleasing and satisfying meal, especially when it includes dishes made with Eggland's Best Eggs.

And don't forget about the wonderful prize package that is up for grabs! Click here and scroll down to find out how to enter!

Ham and Swiss Quiche From Eggland's Best
1 frozen 9" pie crust, unbaked (I used a deep dish)
1-1 1/2 c. Swiss cheese, shredded
1/2 box frozen spinach
1 c. cooked ham, diced
3/4 c. fat free half and half
3 large Eggland's Best Eggs
1/4 tsp. dry mustard

Preheat oven to 350. Defrost spinach and squeeze out all water. Layer crust with 1/2 of the Swiss cheese. Add ham and spinach. Top with remainder of cheese. In a medium bowl, whisk eggs, cream and mustard well. Pour over top. Bake 40-45 minutes until eggs are set. Allow to cool 5 minutes before serving.

Shared on The Country Cook Mar. 29, 2013
Shared on Make Ahead Meals Apr. 1, 2013

Pin It

Disclaimer: The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best. 

Happy Good Friday! I hope however you plan to spend this Easter weekend, it includes people you love and delicious food you love to eat! If you are hosting a brunch this Sunday, then you've come to the right place for a simple idea that your guests will love.

Today is Part Two of the "every day" brunch I recently made for my family, thanks to Eggland's Best Eggs. Wednesday I shared the first recipe with you, a new muffin my boys absolutely flipped for, Blueberry Surprise Muffins.

And today I've got an easy, yet elegant quiche that would be perfect for Easter Sunday. So many of us include ham in our Easter meals, so why not include it this way, for brunch? But honestly, this quiche would be a great meal idea, any time of day.

As I told you Wednesday, I don't think you have to wait for a special occasion to make a yummy, satisfying and fun brunch for your family, but since I know so many of you will be doing exactly that this Sunday, this comes at a perfect time. But if brunch isn't included in your holiday plans, be sure to keep this in mind for any "normal" day too!

Brunch, rather it be for a big crowd on a holiday, or for your family as an extra special treat any weekend of the year, is always a pleasing and satisfying meal, especially when it includes dishes made with Eggland's Best Eggs.

And don't forget about the wonderful prize package that is up for grabs! Click here and scroll down to find out how to enter!

Ham and Swiss Quiche From Eggland's Best
1 frozen 9" pie crust, unbaked (I used a deep dish)
1-1 1/2 c. Swiss cheese, shredded
1/2 box frozen spinach
1 c. cooked ham, diced
3/4 c. fat free half and half
3 large Eggland's Best Eggs
1/4 tsp. dry mustard

Preheat oven to 350. Defrost spinach and squeeze out all water. Layer crust with 1/2 of the Swiss cheese. Add ham and spinach. Top with remainder of cheese. In a medium bowl, whisk eggs, cream and mustard well. Pour over top. Bake 40-45 minutes until eggs are set. Allow to cool 5 minutes before serving.

Shared on The Country Cook Mar. 29, 2013
Shared on Make Ahead Meals Apr. 1, 2013

Pin It

Disclaimer: The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best. 

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Holidays or Football...or Both!

The biggest party season of the year is quickly approaching. You and I both know our calendars are getting full of holiday parties, rather they be Christmas or New Years, or even college football championships. (In case you don't know my Notre Dame Fighting Irish will be playing in the BCS Championship Game Monday January 7, 2013!!) We all have so many family and friend gatherings this year, coming up with new dishes to take is sometimes a daunting task. Especially if you are like me and have guest "overlap". By that I mean many of the same people are going to be at multiple parties, and you don't want them thinking you are only capable of bringing one thing because they have seen it 3 times in the course of two weeks. So, maybe this absolutely delicious dip could be one of your new offerings!

I first had this 3 years ago when we were celebrating Thanksgiving with my Grammy, and thankfully she remembered how much I loved it this year when we were there too. When she got out the container, I got this huge smile on my face for I just knew by the sight exactly what it was. It's perfect with crackers, veggies or even chips. Honestly, I'm such an addict I can eat the stuff with a spoon!! The slight crunch with the creamy texture will have your guests saying "Hmmm...what is that." And they might just be surprised when they find out the answer!

If you are trying to get your holiday party menus planned, and appetizers are on the top of those lists, be sure to try this dip this year!

Spinach Dip
10 oz. box frozen chopped spinach, thawed and drained well
16 oz. sour cream
1/2 c. mayo
1 pkg. Knorr Vegetable Soup/Dip Mix, dry NOT mixed
8 oz. water chestnuts, drained and finely chopped

In a large bowl combine all ingredients. Mix well. Chill several hours before serving with crackers, chips, or veggies.

Shared on The Country Cook Nov. 30, 2012
Shared on Make Ahead Meals Dec. 3, 2012
Shared on Mandy's Recipe Box Dec. 4, 2012

Spinach at Very Good Recipes
Pin It

The biggest party season of the year is quickly approaching. You and I both know our calendars are getting full of holiday parties, rather they be Christmas or New Years, or even college football championships. (In case you don't know my Notre Dame Fighting Irish will be playing in the BCS Championship Game Monday January 7, 2013!!) We all have so many family and friend gatherings this year, coming up with new dishes to take is sometimes a daunting task. Especially if you are like me and have guest "overlap". By that I mean many of the same people are going to be at multiple parties, and you don't want them thinking you are only capable of bringing one thing because they have seen it 3 times in the course of two weeks. So, maybe this absolutely delicious dip could be one of your new offerings!

I first had this 3 years ago when we were celebrating Thanksgiving with my Grammy, and thankfully she remembered how much I loved it this year when we were there too. When she got out the container, I got this huge smile on my face for I just knew by the sight exactly what it was. It's perfect with crackers, veggies or even chips. Honestly, I'm such an addict I can eat the stuff with a spoon!! The slight crunch with the creamy texture will have your guests saying "Hmmm...what is that." And they might just be surprised when they find out the answer!

If you are trying to get your holiday party menus planned, and appetizers are on the top of those lists, be sure to try this dip this year!

Spinach Dip
10 oz. box frozen chopped spinach, thawed and drained well
16 oz. sour cream
1/2 c. mayo
1 pkg. Knorr Vegetable Soup/Dip Mix, dry NOT mixed
8 oz. water chestnuts, drained and finely chopped

In a large bowl combine all ingredients. Mix well. Chill several hours before serving with crackers, chips, or veggies.

Shared on The Country Cook Nov. 30, 2012
Shared on Make Ahead Meals Dec. 3, 2012
Shared on Mandy's Recipe Box Dec. 4, 2012

Spinach at Very Good Recipes
Pin It

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