Ham and Cheese Breakfast Quiche

Made this as a side to have with French Toast and wanted to use some left over ham from Christmas.  Was not expecting it to be as good as it was (thus the reason there is no picture...next time)...very yummy and my kids loved it too!
I think the recipe is very flexible...several examples...I didn't use 12 oz of hash browns...probably only 8 or 9, I just put it in my 9x9 pan.  Definitly make sure they are crispy before adding the "quiche" part.  I used left over chopped ham, but you could use deli ham, or sausage or bacon or ham and bacon YUM!  Anyway, I also 3 eggs and used cheddar cheese cause I didn't have monterrey jack and read that some used regular milk instead of cream.  In a nut shell you can make it the way your family will like it.  Try it!

2 (12 ounce) packages frozen hash

brown potatoes

1/3 cup butter, melted

1 cup cooked diced ham

1 cup shredded Monterey Jack cheese

2 eggs

1/2 cup heavy whipping cream

	Preheat oven to 425 degrees F (220 degrees C).
	Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan. (I used a 9x9 pan)
	Bake at 425 degrees F (220 degrees C) for 25 minutes.
	Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese.
	Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.

Banana Cream Pie

Recipe from Allrecipes.com

3/4 cup white sugar

1/3 cup flour

1/4 tsp salt

2 cups milk

3 egg yolks, beaten

2 T butter

1 1/4 tsp vanilla extract

1 9 inch pie crust, baked

2-4bananas (depending on size and how much banana you like)

In a saucepan, combine the sugar, flour, and salt. Add milk gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.

Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.

Slice bananas into the cool baked pastry shell. Top with pudding mixture.

Bake at 350 degrees F for 12-15 minutes. Chill for one hour.

Ham and Potato Soup

This ones a keeper!  Even Brady he only likes mashed potatoes ate this!  Next time I will make bread bowls to serve it in! YUM!

Ingredients

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules (I used 5 cubes and added with water, potatoes, veggies before boiling)
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
1/3 cup potato flakes (optional if you prefer soup thicker...like me (; )

Directions

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Add potato flakes to cooked potatoes if desired.  Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. Top with green onion and cheese if desired.

Creamy Italian Dressing

Ingredients

• 1 cup mayonnaise
• 1/2 small onion
• 2 tablespoons red wine vinegar
• 1 tablespoon white sugar
• 3/4 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• a squeeze of lemon juice...about 1/2 T

Directions

1. In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar. Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth.

Whole Wheat Refridgerator Rolls

Source--Allrecipes.com

Ingredients

2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees to 115 degrees)
1/2 cup sugar 2 teaspoons salt
4 1/2 cups all-purpose flour, divided
1 egg
1/4 cup vegetable oil
2 cups whole wheat flour

Directions

In a mixing bowl, dissolve yeast in water. Let stand 5 minutes. Blend in sugar, salt and 3 cups all-purpose flour at low speed until moistened; beat 2 minutes at medium speed. Beat in egg and oil. By hand, gradually stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight. Punch dough down and form into dinner-size rolls. Place on greased baking sheets for plain rolls or knots, or in greased muffin tins for cloverleaf rolls. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1 to 2 hours for refrigerated dough. Bake at 375 degrees F for 10 to 12 minutes or until light golden brown. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily.

Chicken Broccoli Shells

1 (16 ounce) jar Alfredo sauce
2 cups frozen chopped broccoli, thawed
2 cups diced cooked chicken
1 cup shredded Cheddar cheese
1/4 cup shredded Parmesan cheese
21 jumbo pasta shells, cooked and drained

In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 30-35 minutes or until heated through.

Baked Pork Chops

Got this recipe from Allrecipes.com

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
1 cup Italian-style seasoned bread crumbs (probably could have gotten away with less)
4 tablespoons olive oil (I only used 1 T for the first 3 and 1 more for the second 3)
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine ( i didn't use this, I just doubled milk but you could use chicken broth or white grape juice too)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.

Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 3-5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Note: I didn't cook for 1 1/2 hours, mine only cooked for about an hour. I also didn't cover the pork chops with the gravy, but left it as optional...we had it over brown rice, and my kids had the gravy, but I didn't use it..still really good!