Swiss Onion Quiche

Ingredients:

• 1 medium onion, chopped
• 1 tbsp. butter
• 6 eggs
• 1 cup heavy cream
• 8 oz. Swiss cheese, shredded
• 1/2 tsp. salt
• dash pepper
• pinch chives,  chopped (optional)

Directions:

Sauté the onions in butter until tender and slightly browned.  Grease a 9-10 inch glass pie plate.  Arrange the cheese on the bottom of the plate; top with onions and spread them evenly over the cheese.  Beat the eggs, cream, salt, pepper, and chives well.  Pour evenly over the cheese and onions.  Bake at 350 for 35-40 minutes until a knife inserted comes out clean.  Let stand for 5 minutes before serving.

Italian Casserole

Ingredients:

• 1 lb. ground beef
• 1/2 lb. Italian sausage
• 1 clove garlic, minced
• 2 tbsp. onion, chipped
• 1/2 lb. fresh mushrooms, sliced
• 8 oz. can tomato sauce
• salt, to taste
• 1/8 tsp. pepper
• 1/4 tsp. Italian seasoning, or to taste
• 4 oz. mozzarella cheese, shredded

Topping:

• 1/2 cup sour cream
• 1/2 cup mayo
• 1/2 tsp. garlic powder
• 1/2 tsp. pepper
• 1/2 cup freshly shredded parmesan cheese
• 4 oz. mozzarella cheese, shredded

Directions:

Brown the meats along with the garlic, onions, and mushrooms and season with salt and pepper.  Drain fat; stir in the remaining ingredients.  Put into greased 11x7 baking dish.

Combine the topping ingredients and spoon over the surface of the meat mixture.  Spread evenly with a spatula.  Bake at 350 for about 40 minutes until topping is nicely browned.

Deep Dish Pizza

Ingredients:

• 4 ounces cream cheese, softened
• 2 eggs
• 1/4 cup parmesan cheese
• 1/4 tsp. oregano or Italian seasoning
• 1/4 tsp. garlic powder
• 8 ounces Italian cheese blend or mozzarella cheese, shredded
• 1/4 cup pizza sauce
• 4 oz. mozzarella cheese, shredded
• toppings of choice such as pepperoni, ham, mushrooms, etc.
• dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza

Directions:

In a medium bowl, whisk the cream cheese until smooth and creamy.  Whisk in the eggs until the mixture is well-blended and smooth.  Add the parmesan and seasonings, then stir in the 8 oz. of mozzarella until completely moistened.  Spread the cheese mixture evenly in a well-greased 9x13 glass baking dish or lightly greased and lined with parchment paper.  Bake at 375 for 20-25 minutes or until evenly browned, but not too dark.  Let cool completely on a wire rack.  When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan.  Ease spatula under the whole crust to loosen.  Keep crust in the pan.  Refrigerate, uncovered, until shortly before serving time.

Spread the chilled crust with pizza sauce, then the cheese and toppings.  Lightly sprinkle with the seasonings.  Bake  at 375 for about 15-20 minutes or until the toppings are bubbly.  Let stand a few minutes before serving.

Lighter Baked Macaroni and Cheese

Ingredients:

• 12 oz. high fibers elbows
• 1 tbsp. butter
• 1 tbsp. light butter
• 1/4 cup flour
• 1/4 minced onion
• 2 cups skim milk
• 1 cup fat free chicken broth
• 8 oz. reduced fat mild cheddar
• salt and pepper
• 4 cups baby spinach
• 1/8 cup grated parmesan
• 1/4 cup seasoned whole what bread crumbs
• pam butter flavored spray

Directions:

Cook pasta in salted water according to package directions.  Spray a baking dish with butter flavored Pam.  Preheat the oven to 375 degrees.

In large skillet, melt butter.  Add flour and cook over low heat stirring with a whisk.  Add onion and cook around 2 minutes.  Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick.  Season with salt and pepper.

Once it becomes thick, remove from heat, add cheese and mix well until cheese is melted.  Adjust salt and pepper to taste, add cooked macaroni and baby spinach.  Pour into baking dish.  Top with grated cheese and breadcrumbs.  Spray a little more Pam on top.

Bake for 15-20 minutes, the broil for a few minutes to get the breadcrumbs golden. 

Wisconsin Beer Cheese Soup

Ingredients:

• 4 chicken bouillon cubes
• 3 cups water
• 1 can dark beer
• 1 cup diced celery
• 1 cup diced onion
• 2 1/2 – 3 cups cubed raw potatoes
• 1 package frozen mixed veggies
• 1 lb. Velveeta cheese, cubed
• 1/2 tsp. salt
• 1/2 tsp. pepper

Directions:

 

Cook covered for 20 minutes:  Bouillon, water, beer, celery, and onion.  Add potatoes and veggies and cook an additional 5 minutes.  Add cheese and cook on low until cheese is melted.  DO NOT BOIL.  Add salt and pepper. Serve.

Chocolate Chip Muffins

Ingredients:

• 2 cups all purpose flour
• 1/2 cup sugar
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 3/4 cup milk
• 1/3 cup vegetable oil
• 3/4 cup miniature semisweet chocolate chips

Directions:

In a large bowl, combine the first four ingredients.  In a small bowl, beat egg, milk and oil.  Stir into dry ingredients just until moistened.  Fold in chocolate chips.

Fill greased or paper-lined muffin cups three-fourths full.  Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing to a wire rack.

Slow Cooker Chili

Ingredients:

• 1 lb. ground beef
• 1 14.5 oz. can beef broth
• 1 10 oz. can rotel or diced tomatoes
• 2 tsp. minced onion
• 1 garlic clove
• 1 tsp. chili powder
• 1/2 cup ketchup
• 1/2 cup Colby jack cheese

Cook the ground beef in a skillet.   Then add all the ingredients  (except cheese) including ground beef to slow cooker.  Cook on low for 4 hours.  When complete, top with cheese.