Thursday, January 24, 2013

Chive-Ham Brunch Bake

1/2 cup chopped onion
1 Tbs butter
1 can (5 oz) chunk ham, drained (or any left over ham)
1 medium tomato, chopped
2 cups biscuit/baking mix
1/2 cup water
1 cup (4 oz) shredded Swiss or Cheddar cheese
2 eggs
1/4 cup milk
1/4 tsp dill weed
1/4 tsp salt
1/8 tsp pepper
3 Tbs minced chives

In a small skillet, sauté onion in butter until tender. Stir in the ham and tomato; set aside. In a small bowl, combine biscuit mix and water; mix well. Press onto the bottom and 1/2 inch up the sides of a greased 13 x 9 inch baking dish. Spread ham mixture over the crust; sprinkle with cheese. In a bowl, beat the eggs, milk, dill, salt, and pepper; pour over cheese. Sprinkle with chives. Bake uncovered at 350 for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

When I make this, I add anything on hand that I would to an omelet. More tomatoes, bacon, mushrooms, olives, etc. I then add an extra egg or two and increase the milk. Delicious.

From The Taste of Home Cookbook

Bacon Quiche Tarts

1 package cream cheese (6 oz), softened
5 tsp milk
2 eggs
1/2 cup shredded Colby cheese
2 Tbs chopped green pepper
1 Tbs finely chopped onion
1 tube (8 oz) refrigerated crescent rolls
5 bacon strips, cooked and crumbled

In a small mixing bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion; mix well. Separate dough into eight triangles; press onto the bottom and up the sides of greased muffin cups. (I usually get a little dough from each of the 8 and make 9 total). Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. Bake uncovered at 375 for 18-22 minutes or until a knife comes out clean. Serve warm.

Easy to make. Great for freezing. Great finger breakfast food.

From The Taste of Home Cookbook.

Tuesday, January 8, 2013

Crock Pot Chicken and Black Beans

3-4 boneless chicken breast halves, cut in strips
1 can (12-15 oz) corn (or frozen), drained
1 can (15 oz) black beans, rinsed and drained
2 teaspoons cumin
1 teaspoon chili powder
1/2-1 onion, halved and thinly sliced
1 green bell pepper, cut in strips (I leave this out)
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste

Combine all ingredients in the crockpot and cook on LOW about 6 hours.
Either warm some tortillas and put crock pot mixture in the tortillas with lettuce, cheese and sour cream or serve over some rice.