Chicken and Spinach Quiche

2 unbaked deep dish pie crusts
4 cup chopped, cooked chicken
1 cup shredded swiss cheese
1 10 oz. package frozen chopped spinach cooked & drained
1/4 cup chopped onion
2 eggs slightly beaten
3/4 cup Miracle Whip Light
3/4 cup milk
1/2 tsp dried basil
black pepper
sprinkle top w/ parmesan cheese

Prick crusts with fork, bake at 375 degrees for 10 minutes. Remove from oven.
In a large bowl toss chicken, cheese, spinach and onion. Spoon into crusts.
Stir remaining ingredients together and pour over chicken mixture.
Bake at 350 degrees for 40 minutes or until golden brown*. Remove from oven and let set up for 15-20 minutes.
*Lay a piece of foil lightly over each quiche until the last 15-20 minutes so they don't get too dark. Sometimes they need more than 40 minutes.

This is my Mother-in-Law's recipe. It's really yummy and I usually freeze one of the quiches for later because it makes a lot for 2 people. And although quiche is usually considered a "girly" food, my husband really likes this one. It's more chicken and spinach than egg.

Mexican Steak & Beans (Crockpot Recipe)

1 1/2 lbs. beef flank steak
2 tbs. worcestershire sauce
1 10 oz. can chopped tomatoes with green chilie peppers (Rotel)
1 medium onion, chopped
2 cloves garlic, minced
1 tbs. snipped fresh oregano or 1 tsp. dried oregano
1 tsp. cumin
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. black pepper
2 small green, red, and/or yellow sweet peppers, cut into strips
1 15 oz. can pinto beans, rinsed and drained
3 cups hot cooked rice
crumbled queso fresco (optional)

Trim fat from meat. Place meat in a slow cooker. Condition meat with salt and pepper (Not
recipe measurements) and worcestershire sauce. In a bowl, stir together undrained tomatoes, onion, garlic, dried oregano (if using), chili powder, cumin, salt and pepper (recipe measurements). Pour over meat.
Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 2-4 hours.
If using low-heat setting, turn to high-heat setting. Add sweet pepper strips and pinto beans. Cover and cook for 30 minutes more. Remove meat; cool slightly. Shred or thinly slice meat across the grain. If using, stir in fresh oregano into bean mixture.
To serve, spoon rice into soup bowls or into flour tortillas for soft tacos. Arrange meat on rice. Spoon bean mixture over meat. Sprinkle with cheese and additional snipped oregano, if desired.
Additional condiments include, but are not limited to sour cream, guacamole, cilantro, salsa, etc.

Fabulous Chocolate Chip Cookies

In large bowl cream together:
2/3 cup shortening
2/3 cup margarine (10 and 1/3 TBSP)
1 cup sugar
1 cup brown sugar
2 tsp. vanilla

Beat in:
2 eggs

Stir in:
3 cups flour (more may be added if humidity is very high)
1 tsp baking soda
1/2 tsp salt

Add:
3 cups chocolate chips

Spoon out onto cookie sheets, keeping balls of dough about 1 inch apart. (You can put up to 20 cookies on a standard sheet) This recipe makes approximately 60 cookies. Bake at 350 degrees for 11 - 12 minutes.

Sunday Brunch Casserole

INGREDIENTS

• 1/2 pound sliced bacon
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 12 eggs
• 1 cup milk
• 1 (16 ounce) package frozen hash brown potatoes, thawed
• 1 cup shredded Cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dill weed

DIRECTIONS

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon.
2. In a large bowl, whisk the eggs and milk. Stir in hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon.
3. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 35-45 minutes or until a knife inserted near the center comes out clean.

Some Like It Hot Potato Salad

5 lbs red potatoes
4 hard-boiled eggs, chopped
1 medium purple onion, chopped
1-2 stalks of celery, chopped (optional)
1/2 cup salad olives, sliced
1 small can black olives, sliced
1 small bottle of bacon bits
1 Tbsp minced garlic
1/2 cup Parmesan cheese
2 cups mayonnaise
salt and pepper

Peel and cube the potatoes. Salt. Boil potatoes until just tender. Drain and place into a very large bowl. Pour boiled eggs over the potatoes. In a separate bowl, mix all other ingredients. Fold mixture in with potatoes and eggs. Add more mayonnaise if necessary. Best when serverd warm.

Crisp Asparagus

1 bunch of fresh asparagus
2 tsp. salt
2 tsp. pepper
2 tblsp. olive oil

Place fresh asparagus in a shallow glass dish. Sprinkle the olive oil evenly on the asparagus. Do the same for the salt and pepper. Bake for 20 minutes on 350 degrees on the broil setting (place the glass dish on the top rack). Stir once or twice during the baking process.

Tip: You can add any of your favorite vegetables to the asparagus and add a bit more salt, olive oil and pepper to give yourself more variety.

Chicken Roll-Ups

1 can crescent rolls
4 chicken breasts, cooked and diced
1 bunch green onions, chopped
1 8 oz. pkg. cream cheese
1 cup butter or margarine, melted
italian bread crumbs

Mix onions, chicken and cream cheese together. Spread crescent rolls flat and try to make them as a square. Put 1 tblsp. of the mixture into each roll. Fold and close so that the mixture will not leak out when baked. Place stuffed rolls on a cookie sheet with tucked sides down. Dip each roll-up in melted butter and roll in bread crumbs. Bake 25-30 minutes at 350 degrees.