Chorizo Pie (quiche)

We made this yummy egg dish on Christmas morning...It just seemed fitting to use a leftover pie crust, and lots of red and green veggies. It was easy to bake and then just set on the counter for people to help themselves as they arrived.

The recipe actually made two pies, so if you only have one crust, just divide the ingredients in half for one pie.

2 unbaked pie crusts
1 pound chorizo
1/2 pound hamburger
1 can diced green chiles
3 green onions, sliced thin
1 red pepper, diced
1/2 cup cream
1/4 cup water
2 cups grated cheese, monterey jack, or a mexican cheese
12 eggs
salt and pepper

Pre heat the oven to 325 degress.

Brown the chorizo and ground beef in a pan on the stove. Onced browned, add in the sliced green onion and diced red pepper, saving some for the garnish. Let cook a few minutes and turn off the heat.

While that is cooking, roll out your pie dough and place in a pie pans.

Beat the eggs in a large bowl, and add cream, water, salt and pepper, and green chili's.

If you made the whole recipe, divide and put half of the meat mixture into each pie crust.

Top each pie with 1/2 cup grated cheese, then pour on half of the egg mixture.

Place in oven for about 30 minutes or until set.

Put on the remaining 1/2 cup grated cheese on the top of the pies and put back in the oven for another 10 minutes or so just until the cheese melts. Garnish with saved green onion and red pepper. Serve with hot sauce.

Peanut Butter & Chocolate Cookies

I am not sure what these little goodies are called, but we've been making them for several years now.

Round Buttery Crackers
Peanut Butter
Chocolate Almond Bark

Put the chocolate almond bark in a heavy pan on the stove. While the chocolate is melting, make little sandwiches by putting peanut butter between two crackers.

When the chocolate is melted, then dip the crackers in the chocolate. Let set up on waxed paper until hard.

So easy and so good!

Peppermint Bark

1 and 1/2 bag dark chocolate chips

1 and 1/2 bag white chocolate chips

1/2 or 3/4 teaspoon peppermint extract (depending on how strong you want it) I like 3/4 tsp

10 crushed candy canes

Preheat oven to 250 degrees. Line a 13 x 9 pan with foil.

Spread out the dark chocolate chips over the foil and put in oven until melted.

Spread out the melted chips into an even layer.

Cool in the fridge while making the next layer.

Crush the candy canes so they are ready.

Using a double boiler, melt the white chocolate chips, stirring until smooth. Add in the peppermint extract.

Quickly pour the melted white chocolate mixture onto the dark chocolate layer that was in the fridge.

Top with the crushed candy canes.

Put back into the fridge until set.

Break into pieces.

Once set, I like to put it into a large ziploc type bag and bang it against the counter to break it.



Date Nut Balls

This is one of our favorite Christmas Cookies and they are super easy to make!

1 pound box of chopped dates
1 cup sugar
2 eggs, beaten
2 cups rice krispie cereal
1/2 cup chopped nuts
1 1/2 cup coconut, divided

Combine the dates, sugar and eggs in a heavy sauce pan on the stove. Mix well, and bring to a boil over med to medium high heat. Boil for about 8 minutes stirring to prevent scorching.

When done, remove from heat and add in the cereal, nuts and about half of the coconut. Stir well, then let cool for a few minutes until you can handle the mixture.

Once cool enough to handle, roll the mixture into balls firmly pressing the dough together. Roll balls into the remaining coconut, and set on wax paper to cool.

Chili

This recipe is a delicious blend of sweet and hot, and the corn gives it a little extra color and texture.

1 Pound Ground Beef
1 small oniond, diced
2 celery ribs, diced
1 green pepper, diced
1 jalepeno, diced
1 cup fresh or frozen corn
1 can diced tomatoes
1 large can tomato juice
1 can chili beans
1/2 cup brown sugar
2 Tablespoons Chili Powder
1 Teaspoon Cumin
Salt and Pepper
pinch Cayenne Pepper

Brown the ground beef in a large pot on the stove and chop up finely (by the way, the pampered chef meat chopper works great).  Season with salt and pepper. While the meat is cooking, dice all of your veggies pretty small. When the meat is done, add in the diced veggies. Let this cook for 10 minutes or so. Then add in the rest of the ingredients (except the corn) and let simmer for 2 to 3 hours for best results.

I like to add the corn in just the last 30 minutes or so for a fresher taste.

Serve with shredded cheese, sour cream, and green onion.

Enchiladas

We Love Mexican food and find that it is an easy meal that can be made at home anytime.

Meat:

1 pound ground beef

2 teaspoon chili powder

1 teaspoon minced dried onion

1/2 teaspoon garlic powder

salt and pepper

Sauce:

1 16 ounce can tomato sauce

1/2 teaspoon minced dried onion flakes

1/2 teaspoon garlic powder

1 teaspoon chili powder

1 Tablespoon Brown Sugar

salt and pepper

Extras:

Flour Tortillas

Spanish Rice

Refried Beans

Quacamole

Sour Cream

Salsa

Garnish:

Lettuce

Onion

Tomato

Shredded Cheese

Method:

Brown the ground beef in a hot pan on the stove crumbling meat up so it is fine.  Add in the spices and add water as needed if it gets dry.  Cover and let simmer on low heat while making the rest of the dish.

Mix the sauce ingredients in a sauce pan on the stove and heat to a boiling, then reduce heat and simmer while making the rest of the dish.

Make your spanish rice and refired beans so they are also ready for the dinner.

Dice the onion and tomato, shred the cheddar cheese, slice thinly the lettuce for garnish.

Heat up the flour tortillas in the microwave for 15 seconds to loosen them up a bit.

You are now ready to assemble each plate!

For each plate, take a flour tortilla, put the meat mixture in the center of it and roll it up. Put a scoop of spanish rice and a scoop of refried beans next to the rolled up tortilla. Cover liberally with the sauce. Garnish with onions and cheese. Put the plate in the microwave for 30 seconds or until cheese is melted. Garnish with tomato, lettuce, guacomole and salsa, and serve.

If you don't have a can of refried beans, use a can of pinto beans and mash them up with some finely diced onion and garlic. 



Frog Eyed Salad

This is an old northern recipe that I have made often for parties and potlucks and everyone loves it!  The picture does not do it justice here.  It is not too sweet and goes with everything.

1/2 package of Acini Di Pepe Pasta
1 egg
1/2 cup sugar
1 tablespoon flour
1/4 teaspoon salt
1 15 ounce can crushed pineapple, drained, SAVE the JUICE
1 15 ounce can fruit cocktail, drained, DRINK the JUICE
1 cup mini marshmallows
1 container coolwhip or whipped cream
Maraschino Cherries

Cook the pasta, drain and set aside. Meanwhile, in a heavy saucepan, beat the egg until foamy, and add in the sugar, flour, salt and reserved pineapple juice. Cook this over low heat, stirring until thick and bubbly.

In a large bowl, combine the cooked pasta with the egg mixture. Mix well, and then chill thoroughly, about an hour will do.  Stir in pineapple, fruit cocktail and mini marshmallows, then fold in the whipped cream. Cover and chill thoroughly.

You can add extra maraschino cherries if you like, and even use some of the cherry juice for added color.

Enjoy!