I love these mini ham and cheese quiches! This comes from Taste of Home Magazine and makes a great breakfast or brunch item! These can also be made ahead and reheated and don’t forget this would be a great way to use up any leftover holiday ham!
INGREDIENTS
1 cup salad croutons
1 cup shredded cheddar cheese
1 cup fully cooked and chopped ham
4 large eggs
1 1/2 cups milk
1 1/2 teaspoon dried parsley flakes
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon onion powder
Dash of pepper
DIRECTIONS
Preheat oven to 325 degrees. Mix croutons, cheese and ham together in a medium bowl. Grease 12 muffins cups and add a portion of the crouton mixture into each muffin cup. In a large bowl mix the eggs, milk, parsley flakes, mustard, salt, onion powder and pepper together and divide this mixture into the 12 muffin cups on top of the crouton mixture. Bake 15-20 minutes or until a knife inserted in the center comes out clean. Let stand five minutes before removing from the muffin pan. Serve warm.
Enjoy!
I really enjoy a nice crisp salad especially in the fall with an apple thrown in! I served this salad as a side dish at Thanksgiving. It really brought such a nice, fresh, crisp dish to the table. Sometimes the holiday meals are so rich and heavy this was a nice change of pace. It also makes you feel a little better about that piece of pie you’re going to eat a little later!! I did not measure any of the salad ingredients. I just tossed it all in to my taste, so feel free to do the same!
INGREDIENTS
Romaine hearts, chopped
Baby spinach leaves
1 Granny Smith apple, diced
Candied pecan pieces (I found them by the salad dressings in the grocery store)
Goat cheese, crumbled
Pomegranate perils
APPLE CIDER DRESSING
2 Tablespoons honey
1/4 cup apple cider vinegar
3/4 cup good quality olive oil
Salt
Pepper
DIRECTIONS
For the dressing, simply mix everything together shaking well to incorporate all of the ingredients.
For the salad, mix the amount of greens you want in a bowl and add the diced apple, pecans, goat cheese and pomegranate. I let everyone add their own amount of dressing.
Enjoy!
This is a delicious side dish from Taste Of Home Magazine!
This dish is so simple and so sweet! Although there is not a crumb topping or a marshmallow topping like you sometimes see on sweet potatoes, I can promise you that you will not miss that topping! These sweet potatoes are more like candy than savory side dish! To make it even better, it is done in your slow cooker! Easy and delicious!
INGREDIENTS
1 cup packed brown sugar
1 cup granulated sugar
8 medium sweet potatoes, peeled and cut into 1/2 slices
1/4 cup butter, melted
2 teaspoons vanilla extract
1/4 teaspoon salt
2 Tablespoons cornstarch
2 Tablespoons cold water
Minced parsley to garnish, optional ( I did not use)
DIRECTIONS
In a small bowl combine sugars. In a greased 5 quart slow cooker layer a third of the sweet potatoes, sprinkle with a third of the sugar mixture, repeat layers twice. In a small bowl combine melted butter, vanilla and salt. Drizzle over the potatoes. Cover and cook on low for 5 – 6 hours or until potatoes are tender. Using a slotted spoon transfer potatoes to a serving dish, keep warm. Pour cooking juices into a small saucepan and bring to a boil. Combine cornstarch and water until smooth, stir into saucepan and return to a boil stirring constantly. Cook for 1 – 2 more minutes or until thickened. Spoon over sweet potatoes.
Garnish with parsley if desired. Serve warm.
Enjoy!
This week is going to be all about the side dishes!! The main dish always seems to be the star, but how about some delicious side dishes! When the holidays roll around my oven is in overtime baking and cooking. When I find a really good side dish that I can cook in my slow cooker… I am very happy! This corn dish is really easy and oh so tasty! The corn is a little rich with the cream cheese and a little sweet, perfect for a holiday dinner!
INGREDIENTS
4-5 cups of corn, fresh or frozen (I used frozen)
3 Tablespoons butter
1/4 cup milk
6 ounces cream cheese
2 teaspoons sugar
Salt to taste
Pepper to taste
DIRECTIONS
Combine all ingredients in a slow cooker and cook on low for 3-4 hours stirring occasionally.
Serve warm.
Enjoy!
This recipe comes from www.familyfavoriterecipes.com
Have any of you been to Moulton Farms in Meredith, NH? I just had the best pie I have ever eaten from there!! We had their peach pie and both Jim and I were so impressed! The crust was perfectly cooked, buttery and flakey. The filling was sweet, but not too sweet. The peaches were evenly cooked through with plenty of filling! The entire pie was eaten in less than 24 hours! It truly was the best pie either one of us have ever had. That says a lot as Jim is a huge pie guy!!
They have lots of pies to pick from apple, apple crumb and get this, a country apple pie with a maple infused crust…..WHAT? An infused crust? I will be making a trip just for that pie!! But if for some strange reason you don’t like apple pie, they have berry pies, French silk, pecan, and pumpkin to just name a few!! But that’s not all, they have breads, rolls and gluten free options too!!
Do you have your Christmas tree yet? Guess what? You can get that there too, along with kissing balls, Christmas plants and all of your holiday greenery. WAIT! That’s not all! Have you heard of Cider Bellies Cider Donuts that were recently voted best cider Donuts in NH? Well guess what? Those donuts are made fresh on site at Moulton Farm Thursday through Sunday from 8:00am to 4:00 pm!!
Moulton Farm is located at 18 Quarry Rd. in Meredith, NH They do have a website that I would suggest taking a look at as the holiday hours do change just a little. They are open 7 days a week from 8am to 5:30 pm, but please check the holiday hours!
If you are looking for some holiday goodies this Moulton Farm will not disappoint!!
Enjoy!
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