Low-fat Ham & Cheese Quiche Recipe

6 eggs
1/4 cup fat free half and half
1 cup diced ham
1/2 cup cubed Gruyere cheese
1/2 onion, diced & sautéed
1/8 cup shredded Parmesan cheese
1 pie crust
white pepper to taste
3-4 springs fresh rosemary

Wisk together eggs and half and half. Add ham, cheese and white pepper and pour into pie crust. Brush egg on crust. Sprinkle parmesan then rosemary on top. Cover and bake for about an hour at 350˚. Remove cover last 10-15 minutes to brown crust. Use rosemary sprigs to garnish.

Serves: 4-6

Hominy Breakfast Casserole Recipe

This dish is based on a recipe from a 1968 Betty Crocker cookbook published by Better Homes & Gardens. The first page starts out with "Dear Homemaker..." Gotta love it! I found the cookbook at a Salvation Army and it had some great recipes that were dying to come back in style. This is a good one to make for guests who've spent the night or for yourself if you're just tired of eating the same old french toast or pancakes for breakfast.

Ingredients

1 package sliced bacon

1 can hominy

6 eggs

4 tbsp milk

4 green onions, sliced

1 tsp salt

1/2 cup cheddar cheese

salt & pepper to taste

Directions

Cook bacon till crispy; set aside. Saute scallions and lightly brown hominy in bacon gristle. Beat eggs, milk, salt & pepper; add to hominy. Stir frequently until eggs are fully cooked. Fold in cheese until melted. Crumble bacon over top and serve hot.

Classic Deviled Eggs Recipe

With Easter now come and gone, I thought you all might be looking for something to do with all your hard boiled eggs. Well, here ya go.

Deviled eggs make a great snack or appetizer that's cheap, easy and feeds a lot of people. If serving a party, figure 3 finished egg-halves per guest (or 1 1/2 eggs per person). The best part about this recipe is that it's easy enough for kids to make. So, once they find those eggs the Easter bunny hid, you can teach them how to make something of them.

Ingredients
18 large eggs
1/2 cup mayo
1/4 cup yellow mustard
2 tbsp pickle relish
1/4 tsp paprika
Fresh parsley for garnish (if desired)

Directions
1. Boil eggs for 10 minutes. Let sit until cool (add ice if you're in a hurry).

2. Peel eggs & cut in half. Remove yolks and set aside in a bowl. Arrange egg-halves on a platter.

3. Mash egg yolks with a fork. Add mayo, mustard and relish. Mix thoroughly. Spoon yolks into egg halves (a melon scooper works great if you've got one). Sprinkle paprika on top and add a sprig of parsley to each egg.

Serves: 12

Things you might need to make this recipe:
  

Catalina Pink Pasta Salad Recipe

This is one of my family's recipes that takes me back to summer barbecues we had when I was a kid. Now, I often make it at my own barbecues and everyone is always surprised to see a pink pasta salad! It's not just the lighting in the photo above, it's actually pink! Bet you haven't seen or had a pasta salad like this one before and if you have, then you know how good this is.

Ingredients
1 (20oz) large box of elbow macaroni
1 (16oz) bottle Catalina dressing
1 large red onion, very thinly sliced
10 hard boiled eggs, sliced
2/3 cup mayo
1 (7oz) jar sliced green olives (optional)


Directions
1. Slice onion and eggs into rounds & then cut rounds into quarters. 

2. Cook pasta al dente; drain & rinse w/ cold water. 

3. Mix dressing, mayo, olives and onions. Add pasta then lightly fold in eggs.

4. Refrigerate for at least 2 hours before serving, preferably overnight. 

Serves: 10-12 

Heavenly Spinach & Feta Quiche Recipe

Aaron, says "Real men don't eat quiche." Yet, he eats this when no one is looking because he knows it's HEAVENLY... Hence the angels in the photo, haha! I had those handy since I made this around Christmas time sand thought it'd be funny to put them in the photo.

So, this recipe comes from my very own mother and she can smell a yummy dish from a mile away... no really, she's got a wicked sense of smell.

Ingredients

5-6 large eggs

16oz frozen chopped spinach
1 small package of feta cheese

1/3 pt whipping cream

1 packet Italian dressing mix
1 tsp of salt

1 pie crust (or make your own, fancy people)

1/4 cup parmesan cheese

Directions

Beat eggs, whipping cream, Italian dressing packet and salt together. Thaw and drain spinach throughly and crumble half of it into pie crust. Layer in crumbled feta cheese, then fill half way with egg mixture. Repeat. Sprinkle parmesan cheese on top. Cover and bake at 350˚ for 40 mins. Uncover and bake another 10 minutes or until eggs have firmed.