Budget101's MYO Recipes

Although I have my own versions that I will post one of these days, some of pretty much what I do. Not all of the time, but most of the time, the more that you make, the more you save instead of buying it already made at the store. A great website with recipes to MYO (make your own) food is at http://www.budget101.com/myo02.htm

Texican Chili

Texican Chili

Makes 15 servings

8 bacon strips, diced

2 lbs. ground beef

14 ½ oz. can stewed tomatoes

2 8-oz. cans tomato sauce

16 oz. can kidney beans, rinsed and drained

2 cups sliced carrots

1 medium onion, chopped

1 cup chopped celery

½ cup chopped green pepper

½ cup minced fresh parsley

1 Tbsp. chili powder (can try half if you want it less spicy)

1 tsp. salt (try half)

½ tsp. ground cumin

¼ tsp. pepper

1. Cook bacon in skillet until crisp. Drain on paper towel.

2. Brown beef in bacon drippings in skillet.

3. Combine all ingredients in slow cooker.

4. Cover. Cook on low 9-10 hours or until meat is tender. Stir occasionally.

Crockpot Tips

• Cut up vegetables for your slow-cooker dish the night before and place them in ziplock bags in the refrigerator. This cuts down on preparation time in the morning.

• One hour on high equals about 2 to 2 ½ hours on low.

Kelly's Split Pea Soup

Kelly’s Split Pea Soup

Makes 8 servings

2 cups dry split peas

2 quarts water

2 onions, chopped

2 carrots, peeled and sliced

4 slices bacon, chopped

2 Tbsp. chicken bouillon granules or 2 chicken bouillon cubes

1 tsp. salt

¼ - ½ tsp. pepper

1. Combine all ingredients in slow cooker.

2. Cover. Cook on low 8-9 hours.

Variation:

For a creamier soup, remove half of soup when done and puree. Stir back into rest of soup.

Shipwreck

Shipwreck

Makes 8 servings

1 lb. ground beef, browned

4-5 potatoes, cut in French-fry like strips

1-2 onions, chopped

16 oz. can light red kidney beans, drained

¼ lb. Velveeta Cheese, cubed

10 ¾ oz. can tomato soup

1 ½ tsp. salt

¼ tsp. pepper

Butter

1. Layer in slow cooker in this order: ground beef, potatoes, onions, kidney beans, and cheese. Pour soup over top. Season with salt and pepper. Dot with butter.

2. Cover. Cook on low 6-8 hours.

Note: This is particularly good served with Parmesan cheese sprinkled on top at the table.

Yum-e-Setti

Yum-e-Setti

Makes 6-8 servings

32 oz. bag frozen tater tots

1 lb. ground beef, browned

½ tsp. salt

¼. tsp. pepper

2 14 ½ oz. cans green beans, drained

10 ¾ oz. can cream of mushroom soup

1 Tbsp. dried onions

¼ cup milk

1. Line slow cooker with frozen tater tots.

2. Combine remaining ingredients. Pour over potatoes.

3. Cover. Cook on high 3 hours.

Note: Sprinkle individual servings with your choice of grated cheese.

Potluck Potatatoes

Potluck Potatoes

Makes 6-8 servings

4 cups potatoes, cooked, peeled, diced

10 ¾ oz. can cream of chicken soup

1 cup sour cream

1 cup shredded cheddar cheese

1/3 cup butter, melted

¼ cup chopped onions

½ tsp. garlic salt

½ tsp. salt

½ tsp. pepper

1. Combine all ingredients in slow cooker. Mix well.

2. Cover. Cook on low 3-4 hours.

Variations:

1. If you prefer soft onions, sauté in skillet in butter before combing with other ingredients.

2. Add chopped ham or dried beef

Beef Stroganoff

Beef Stroganoff

Makes 6 servings

2 lbs. ground beef

2 medium onions, chopped

2 garlic cloves, minced

6 ½ oz. can mushrooms

1 ½ cups sour cream

4 Tbsp. flour

2 ½ tsp. salt

¼ tsp. pepper

Milk for desired consistency

1 cup bouillon (optional)

3 Tbsp. tomato paste (optional)

1. In skillet, brown beef, onions, garlic, and mushrooms until meat and onions are brown. Drain. Pour into slow cooker.

2. Combine sour cream and flour. Add to mixture in slow cooker. Stir in remaining ingredients.

3. Cover. Cook on low 6-8 hours.

4. Serve over hot buttered noodles.

So You Forgot To Defrost

So You Forgot to Defrost

Makes 6 servings

6 boneless, skinless frozen chicken-breast halves

2 10 ¾ oz. cans cream of chicken soup

4 oz. can sliced mushrooms, or ½ cup sliced fresh mushrooms

¾ tsp. salt

¼ tsp. pepper

1 cup milk

1. Place frozen chicken in slow cooker.

2. Mix together soup, mushrooms, salt, and pepper and pour over chicken.

3. Cover. Cook of low 10-12 hours.

4. Serve over rice.

Tator Tot Casserole

Tator Tot Casserole

Makes 6-8 servings

32 oz. bag frozen tater tots

1 lb. ground beef, browned

½ tsp. salt

¼ tsp. pepper

2 14 ½ oz. cans green beans, drained

1 Tbsp. dried onions

¼ cup milk

1. Line slow cooker with frozen tator tots.

2. Combine remaining ingredients. Pour over potatoes.

3. Cover. Cook on high 3 hours.

Note: Sprinkle individual servings with your choice of grated cheese.

Golden Chicken and Noodles

Golden Chicken and Noodles

Makes 6 servings

6 boneless, skinless chicken-breast halves

2 10 ¾ oz. cans broccoli cheese soup

2 cups milk

1 small onion, chopped

½ - 1 tsp. salt

½ - 1 tsp. dried basil

1/8 tsp. pepper

1. Place chicken pieces in slow cooker.

2. Combine remaining ingredients. Pour over chicken.

3. Cover. Cook on high 1 hour. Reduce heat to low. Cook 5-6 hours.

4. Serve over noodles.

German Pancakes

German Pancake

½ C. Margarine (1 stick)

6 Eggs

1tsp. Vanilla

1 C. Flour

1 C. Milk

¼ C. Sugar

Dash of salt

Place stick of butter in a 9x13 pan and place in the oven while oven preheats to 350 degrees.

Put remaining ingredients into the blender and mix well.

Remove the pan from the oven. By now the butter should be completely melted. Pour egg mixture into the pan and place back in the oven for approximately 15? minutes or till light golden brown.

Allow to cool long enough so that you do not burn your mouth then serve.

6 servings -  10.5g protein per serving

Whole Wheat Pancakes

Whole Wheat Pancakes / Waffles

2 C. Biscuit Mix

1 ½ C. Water

1 Can drained Corn

1 Egg

1 tsp. Baking Soda

1 tsp. Vinegar

Blend all wet ingredients in the blender. Add dry ingredients. Let mixture sit for a minute or two. Cook on non-stick skillet or waffle iron. Pancake should be measured with 1/3 cup.

Strawberry Banana Crepes

Strawberry Banana Crepes

From: Quick Cooking

1 C. All-purpose flour

1 Tbsp. sugar

½ tsp. ground cinnamon

1½ C. Milk

2 eggs

1 to 2 Tbsp. butter or margarine

FILLING:

1 pkg. (8 oz.) cream cheese, softened

1 carton (8 oz.) frozen whipped topping, thawed

½ C. confectioners’ sugar

TOPPING:

2 C. sliced fresh strawberries

2 medium firm bananas, sliced

¼ C. sugar, optional

In a mixing bowl, combine the flour, sugar, cinnamon, milk, and eggs; mix well. Cover and refrigerate for 1 hour.

In an 8-in. nonstick skillet, melt 1 tsp. butter. Stir batter; pour about 2 Tbsp. into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

In a mixing bowl, combine the filling ingredients. Spread 2 rounded tablespoonfuls on each crepe; roll up. Combine topping ingredients; spoon over crepes.

Yield: 18 crepes

Oven-Baked French Toast

Oven-Baked French Toast

PREP TIME: 10 minutes plus refrigeration BAKE TIME: 18 minutes

9 cinnamon grahams, broken crosswise in half (18 squares)

3 eggs

¾ C. milk, fat free

1 tsp. powdered sugar

4 medium strawberries

PLACE graham crackers in 2 even layers in greased 9-inch square baking dish; set aside. Beat eggs and milk with wire whisk until well blended; pour over grahams. Cover; refrigerate 30 minutes.

PREHEAT oven to 350°F. Bake graham mixture, uncovered, 18 to 20 minutes, or until toothpick in center comes out clean. Let stand 5 minutes before serving.

SPRINKLE with powdered sugar. Serve with strawberries.

Makes 4 servings.

Make it easy:

Assemble as directed; cover and refrigerate up to 24 hours. When ready to serve, uncover and bake as directed.

Nutrition information per serving:

220 calories, 7 g total fat, 1.5g Saturated fat, 160 mg cholesterol, 240mg sodium, 32g carbohydrate, 1g dietary fiber, 15g sugars, 8g protein

Cold Breakfast Oatmeal

Cold Breakfast Oatmeal

(This recipe yields 1 serving) Printable Version

• 3/4 cup rolled oats (non-instant and uncooked)
• 3/4 cup skim milk (may use rice or soy or almond milk)
• 1/2 teaspoon cinnamon
• 1 packet sweetner of choice (optional)
• 1/4 cup dried or fresh blueberries

The night before your breakfast, mix oats, milk, cinnamon and sweetner (if using) together in a cereal bowl. (If you are using the dried blueberries, go ahead and add these the night before also making sure they have plenty of liquid covering them.) Now cover with plastic wrap and place in the fridge overnight.

In the morning, add your fresh berries (if using) and stir gently. Enjoy.


This is my very favorite oatmeal. Once I ate this, cooked oatmeal took a vacation in my home. For a twist, use steel cut oats one morning. Either way you are getting plenty of fiber and a no-sugar option as well.

No Fuss Potato Soup

No-Fuss Potato Soup

Fix-it and Forget it Cookbook

6 C. diced, peeled potatoes

5 C. water

2 C. diced onions

½ C. diced celery

½ C. chopped carrots

¼ C. butter

4 tsp. (or 4 cubes) of chicken bouillon granules

1 tsp. salt

¼ tsp. pepper

12 oz. can evaporated milk

3 Tbsp. chopped fresh parsley (or dried)

8 oz. cheddar, or Colby, cheese, shredded

1. Combine all ingredients except milk, parsley, and cheese in slow cooker.
2. Cover. Cook on High 7-8 hours, or until vegetables are tender.
3. Stir in milk and parsley. Stir in cheese until it melts. Heat thoroughly.

Makes 8-10 servings

Variations:

1. For added flavor, stir in 3 slices bacon, browned until crisp, and crumbled.
2. Top individual servings with chopped chives.

Bean Quesadillas

Bean Quesadillas

PREP TIME: 15 minutes

COOK TIME: 30 minutes

READY IN: 45 minutes

SERVINGS 12

1 Tbsp. vegetable oil

1 onion, finely diced

2 cloves garlic, minced

15 oz. black beans, canned, rinsed, and drained

1 green bell pepper, chopped

2 tomatoes, chopped

10 oz. frozen corn

12 (12 inch) flour tortillas

1 C. shredded cheddar cheese

¼ C. vegetable oil

1. Heat 1 tablespoon oil in a skillet over medium heat, and sauté the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.

2. Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the cheddar cheese, and top with the remaining tortillas to form quesadillas.

3. Heat ¼ cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.

Spinach Crumb Casserole

Spinach Crumb Casserole

From: Quick Cooking

10 oz. frozen chopped spinach, thawed and squeezed dry

2 eggs, beaten

½ C. milk

½ C. cubed process cheese (Velveeta)

1 Tbsp. chopped onion

½ tsp. salt

1 C. soft bread crumbs

4½ tsps. Butter or margarine, melted

In a large bowl, combine the spinach, eggs, milk, cheese, onion, and salt. Pour into a greased 1-qt. baking dish. Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted near the center comes out clean,

Spinach Quiche

Spinach Quiche

2 Pie Crusts:

1 tsp. salt

2/3 C. shortening

7 Tbsp. cold water

2 C. flour

Filling:

20 oz. spinach, chopped

½ C. onion, Chopped

1 C. cheddar cheese, shredded

24 oz. Cottage Cheese

4 eggs

½ C. Parmesan Cheese

½ tsp. salt

¼ tsp. garlic powder

Grease 2 pie pans. Roll out your pie crusts and put the filling in both crusts. Bake at 350° for 1 hour.

Chicken Divan

Delicious Turkey/Chicken Divan(with Broccoli)

10 oz. frozen broccoli spears, cooked until barely tender & drained

1/3 C. milk

½ C. shredded cheddar cheese

4 lg. slices cooked chicken or turkey

10-1/2 oz. can condensed cream of chicken, mushroom, or celery soup

Arrange broccoli in shallow baking dish. Top with meat slices. Blend soup and milk; pour over turkey, sprinkle with cheese. Bake at 450° until lightly browned, about 15 minutes. Makes 4 servings.

Chicken, Broccoli, and Rice Casserole

Chicken Broccoli and Rice Casserole

2 ½ C. Frozen Broccoli, cooked and drained

12-20 onces cooked chicken in bite sized pieces

(You have the above already in bags in your freezer)

2 C. cream of chicken soup

2 C. milk

1 C. Mayo

2 tsp lemon juice

¼ - ½ tsp. garlic powder

2 C. cheese

1 C. crushed Ritz crackers (I don’t use them)

Spray casserole dish with vegetable oil spray.

In bowl: mix soup, mayo, lemon juice, garlic, and milk. Mix in rice, broccoli, and chicken. Place in casserole dish. Cover with cheese (and crackers if you like). Bake for 25 minutes at 375 degrees to melt cheese and heat through…can do this in microwave too.

Easy Chicken Pot Pie

Jackie’s Chicken Pot Pie

2-3 chicken breasts

2 cans cream of chicken soup

2 cans mixed vegetables

1 stick butter

2 C. Bisquick

1and ½ C. Milk

½ C. Sour Cream

Season to taste

Boil chicken until done. Let cool and remove from bone.

Mix vegetables and chicken together with ½ cup sour cream and soup.

Spray 9x13 pan with Pam (or other nonstick agent) then pour chicken mixture into the pan.

Mix Bisquick and milk in separate bowl then pour on top of the chicken mixture.

Bake at 350 degrees for 10 minutes.

Melt butter and pour on top of pie. Bake for an additional 45 minutes or until crust is golden brown.

“Cream of Chicken” Soup mix

“Cream of Chicken” Soup mix

2 C. nonfat dry milk powder

¼ C. unsalted instant chicken bouillon granules

2 Tbs. dried onion flakes

1 tsp dried thyme

¾ cup Cornstarch

1 teaspoon pepper.

Blend ingredients. When ready to use, combine 1/3 cup casserole mix with 1 and ¼ cups water to equal 1 can of soup.

Kolleen's Enchiladas

Kolleen’s Enchiladas

1 onion, puree or chop, optional

¼ C. Cilantro or parsley or 1 Tbsp. of dried parsley

1 small can chili’s, optional

1 pkg enchilada seasonings

1 lb. chicken breast (cubed and cooked) or ground meat

4 cups/32 oz. refried beans

10 tortillas

Fill and wrap.

Sauce (May need to multiply the sauce ingredients by 2 or 3)

1 can Cream of Chicken Soup

1 can Cream of Mushroom Soup

½ C. Sour Cream

1 C. Cheese

Heat and whip these leaving no lumps.

Pour sauce in bottom of pan ¼ inch. Place enchiladas on top sauce then pour rest of sauce over enchiladas. Bake at 350° until brown on top (approx 20 minutes give or take).

Mom's Cole Slaw

Cole Slaw and dressing

One small head cabbage, shred in Bosch

3 medium to large carrots, shred in Bosch

2 stalks celery, chopped fine

1/2 - 1 onion, chopped fine

I suppose you can try to "shred" the onion and celery as well, but the celery is stringy and is better cut.

Mix all the vegetables together.

DRESSING

1 Cup mayo

1 tsp. sugar

1/4 Cup milk or water

2 tsp. seasoned salt

Mix the dressing. Pour over the vegetables and mix well. Your hands are the best mixing tools for this. Use at least a gallon size bowl or old ice-cream bucket to mix the salad, but once it is mixed, you can pack it in a smaller container.

This is a good salad to serve with chicken or fish...or BBQ ribs.

Mom's Corn Bread

Mom’s Corn Bread

400 degrees, 20-25 minutes in greased pan

In a 2-cup measuring cup:
9 oz. flour
9 oz. cornmeal
1/3 C. instant milk powder (or 1/4 C. regular milk powder)
1/8-1/4 C. sugar (optional)

If NOT using Self-Rising Flour, ADD:
1 TBLS. baking powder
1 tsp. salt
If USING Self-Rising Flour,
do NOT add baking powder and salt.

Also add:
3 eggs
9 oz. water
1/3 C. oil

Sweet Potato Casserole

Sweet Potato Casserole

6 Medium sized sweet potatoes

½ C. Sugar

2 Eggs

1 tsp. vanilla

1/3 C. Milk

½ C. butter or margarine

¼ C. brown sugar

1/3 C. pecans

2 Tbs. Flour

2 Tbs. butter or Margarine

Boil sweet potatoes until tender. Peel and mash. Combine 1^st 6 ingredients. Beat at medium speed until smooth. Pour into 8x12 pan. Combine last 4 ingredients. Sprinkle on top. Bake at 350 degrees for 30 minutes.

Potato Salad

Potato Salad

4 C. cube potatoes, rinse (4-5 medium potatoes)

¼ C. onion

1 C. celery

4 hard cooked eggs, chopped

Approx. ¾ C. Mayo

Dry mustard, sprinkled

1 tsp. salt

Cheesy Hashbrown Casserole

Cheesy Hashbrown Casserole

I prefer this recipe better: https://www.lovefromtheoven.com/cheesy-hashbrown-casserole/#wprm-recipe-container-46904

3½ C. Shredded potatoes or 1lb. 4 oz. shredded hashbrowns

1 can Cream of Chicken soup (or any variety)

1 C. Cheddar Cheese, shredded

¾ C. Sour Cream

¼ C. butter, melted

2 Tbsp. Onion, chopped (optional) or dash garlic or 1 clove of garlic, minced

1. Preheat oven to 350°F

2. Thoroughly combine all ingredients except hashbrowns

3. Mix hashbrowns with ingredients. Stir until well mixed

4. Place hashbrowns in a greased 2-quart baking dish

5. Bake at 350° for 45 minutes

Add a topping:

2 C. cornflakes

½ C. margarine, melted

Mix together and sprinkle over casserole and bake.

OR

Top with cheese

Stuffing

Stuffing

Loaf of bread – 2 lbs. cut in cubes

1 bag celery and onions – pre-cooked  cook in ¼ lb butter

1 tsp. salt

¼ tsp. pepper

¼ tsp. parsley

4 tsp. poultry seasoning

2 lbs. sausage, cooked and drained

Turkey giblets (cook in water approx. 2 hours on simmer until tender) and chop into stuffing

Take turkey juices in stuffing and bake 350° on day of Thanksgiving in casserole dish.

If you bake with the turkey, bake up stuffing in between meat and skin.

Fish N' Chips Casserole

Fish N’ Chips Casserole

1 (6 oz.) canned tuna, drained

2 (10 ¾ oz.) cans cream of mushroom soup

1 (10 ¾ oz.) can milk

1 (15 oz.) can peas

1 (15 oz.) bag ruffled style potato chips

1. Preheat the oven to 350°.

2. Grease a 9 x 13 casserole dish (preferably glass). You can use a round casserole too; it doesn’t matter.

3. Mix together in pan the tuna, soup, and milk. The milk is measured by filling up the soup can you just emptied out.

4. Gently stir in the peas.

5. Crumble two handfuls of potato chips over the top.

6. Bake 20 minutes or until slightly golden brown and bubbling hot.

7. Let stand 5 minutes.

8. Enjoy!

Salmon Patties

Salmon Patties

2 Cans salmon or Mackerel

1 stack of crackers. (1/4 of the box)

1 Large chopped onion

4 Eggs

Mix all ingredients then for into patties. Fry in a little oil or broil for 10 minutes then flip and broil for 5 minutes. Makes 16 patties.

Oven-Barbecued Ribs

Mom’s Oven-Barbecued Ribs

From: Quick Cooking

3 - 4 lbs. country-style pork ribs

1½ C. water

1 C. ketchup

1/3 C. Worcestershire sauce

1 tsp. salt

1 tsp. chili powder

½ tsp. onion powder

1/8 tsp. hot pepper sauce (optional)

Place ribs in a greased roasting pan. Bake, uncovered, at 350° for 45 minutes. Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Spoon sauce over ribs. Cover and bake for 1½ hours. Uncover; bake 30 minutes longer, basting once. Yield: 4 – 6 servings.

Lasagna

Lasagna

1 lb. lasagna noodles (approx. 12 – 18 noodles)

30 oz. Ricotta or cottage cheese

2 Tbs. Parmesan Cheese

1 lb. sausage

2 Tbs. Parsley

2 raw eggs

Mozzarella or Muenster cheese

In a large pot, cook the noodles. Add the oil to the water. Drain and add cool water so you can handle the noodles. Leave noodles covered in cool water as you work.

In a large bowl, empty the cottage cheese. Add the parmesan, parsley, and eggs. Mix well. NO SALT. Lay aside.

Spread the bottom of the lasagna pan with sauce…Then a layer of noodles. Then add mixture of ricotta, then sausage, then mozzarella, then sauce, then noodle. (repeat underlined part.) Cover the top with a little sauce, then mozzarella cheese.

Bake at 350° for 35 minutes. Let cool for ½ hour before serving.

Taco Soup

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Sausage Bean Quicki

Sausage Bean Quickie

Fix it and Forget It Cookbook

4-6 cooked brown n' serve sausage links, cut into 1" pieces

2 tsp. cider vinegar

2 16 oz. cans red kidney or baked beans, drained

7 oz. can pineapple chunks, undrained

2 tsp. brown sugar

3 Tbsp. flour

1. Combine sausage, vinegar, beans, and pineapple in slow cooker.

2. Combine brown sugar with flour. Add to slow cooker. Stir well.'

3. Cover. Cook on low 5-10 hours, or high 1-2 hours.

Mom's Enchiladas with Refried Beans Recipe

Mom’s Enchiladas

Refried Beans:

Cook 2C. dry pinto beans after soaking them overnight. Cook for 45 minutes -1 hour, strain and give fresh water, and then cook for another hour. When the beans are soft, mash or blend them in blender with minimal water.

Add 1 tsp. salt

¾ tsp. cumin

Blend well.

Other fillings:

Corn, black olives, shredded lettuce, & chopped tomatoes. Top with Enchilada Sauce & some shredded cheddar cheese.

Enchilada Sauce

Sauteé:

1/3 C. Oil

1 clove garlic

3 Tbsp. Whole Wheat Flour or Corn Meal

2 Tbsp. Chili Powder in 4 Tbsp. hot water

1 C. Tomato Sauce – water to thin if desired

¾ - 1 tsp. sea salt

To garlic/oil add flour until lightly browned. Stir in “chili water.” Add tomato sauce. Thin as desired. Add salt.

Kolleen's Irish Spaghetti

Irish Spaghetti

Brown:

1 onion

½ C. cilantro

1 lb. mushrooms

1 lb. ground meat

Add:

1 lg. can Cream of Mushroom Soup

1 lg. can Tomato Soup

Salt and pepper to taste.

Combine everything together with cooked pasta.

Taco Quiche

Taco Quiche

1 lb. ground beef

¼ C. chopped onion

¼ C. chopped green pepper

1 envelope taco seasoning

1 C. (4 oz.) shredded cheddar cheese

½ C. biscuit mix

2 eggs, beaten

1 C. milk

In a large skillet, cook the beef, onion, green pepper, and taco seasoning over medium heat until meat is no longer pink; drain. Spread into a 9-in. greased pie plate. Sprinkle with cheese.

In a bowl, combine the biscuit mix, eggs, and milk; mix well. Pour over the cheese. Bake at 400° for 20-25 minutes or until knife inserted near the center comes out clean. Yield: 4-6 servings.

"Grandma's" Meat Loaf

Grandma’s Meat Loaf

From: southernfood.about.com

1 Tbsp. vegetable oil

2 ribs celery, chopped

½ C. chopped onion

1½ lbs. lean ground beef or 1 lb. lean ground beef and ½ lb. ground pork

¾ C. oats, quick or old-fashioned

¼ C. Chili sauce or ketchup

1 Tbsp. Worcestershire sauce

1½ tsp. salt

1 lg. egg, Beaten

Heat oil in a large skillet over medium heat. Add chopped celery and onion; cook, stirring, until tender, about 7 – 9 minutes.

In a large bowl, mix ground beef and pork mixture, oats, chili sauce or ketchup, Worcestershire sauce, salt, beaten egg, celery and onion mixture, and the water or milk.

In a 13x9” baking pan, shape meat mixture into a 9x5” loaf. Bake at 375° for 1 hour. Using 2 spatulas, carefully move meat load to a serving plate and slice.

Serves 6 to 8.

Gravy

Gravy

Mix 1 -2 Tbsp. Corn starch with ¼ C. cold water and then pour into stock for every cup of turkey stock.

Add ½ tsp. salt and dash pepper

Real Whipped Topping

Real Whipped Topping

1 C. Whipping Cream

1 tsp. vanilla

1/4 C. powdered sugar

Whip with beater until the right consistency.

Fly Lady's Homemade Mixes

Taco Seasoning

1 cup dried minced onion
1/3 cup cup chili powder
2 tablespoons cumin (I actually add an extra tablespoon-we love cumin)
4 teaspoons crushed red pepper
1 tablespoon oregano
4 teaspoons garlic powder
2 teaspoons onion powder

Combine all ingredients and store in a cool, dry place.

When you're using for Mexican dishes, use about 1 tablespoon or so per 1 pound ground beef, or chicken or beans. More if you like the extra flavor.

Noodle Mix

1 cup instant nonfat dry milk
2 tablespoons grated romano cheese
1/4 cup dried minced onion
1 tablespoon garlic powder
1/4 teaspoon white pepper

Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep for 2 months in the pantry, however, I would personally store in the fridge because of the cheese; plus it will last longer. Mark the date on the zipper topped bag with your Sharpie pen. This recipe doubles and triples well.

To Use: combine 1/4 cup mix with 2 tablespoons melted butter and 1/4 cup milk. Toss with 8 ounces pasta (cooked).

Homemade Shake and Bake

1 cup bread crumbs
1/2 cup flour
2 teaspoons garlic powder
2 teaspoons poultry seasoning
1 teaspoon paprika
salt and pepper to taste

Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep up to 4 months in the pantry, depending on the humidity (you may just want to keep it in the freezer). This recipe will also double or triple well.

To Use:

Preheat oven to 375 degrees. Place one cup mix in a plastic bag.

In a bowl, mix an egg and 1/2 cup of milk. Dip chicken pieces one at a time in the milk mixture, then shake one at a time in the plastic bag.

Place on a baking pan and bake for appropriate time (depending on the chicken you're using-as a little as 20 minutes or up to an hour for bigger, bone-in pieces).

Onion Soup Mix

1/4 cup dry onion flakes
2 tablespoons instant beef bouillon
1/2 teaspoon onion powder

Mix together and store in a cool place. Use for any recipe calling for an envelope of Onion Soup Mix.

Homemade Flavored Rice Mixes
includes variations for Vegetable Rice Mix and Spanish Rice Mix

4 cups uncooked rice (I always use brown rice)
1 envelope dry onion soup mix
1 teaspoon garlic powder

Combine all ingredients together and store in a zipper topped plastic bag or sealable container. This will keep up to 4 months if stored in a cool, dark and dry place. With brown rice, you may want to keep it in the freezer.

To Use: Mix 1 cup mix with 2 cups water. Bring to a boil, lower heat, place lid on rice and simmer till liquid is completely absorbed, about 20 minutes or more. Check if you need to. (I would add an extra half cup liquid for the brown rice).

Variations:
To make Vegetable Rice Mix, substitute an envelope of vegetable soup mix.

To make Spanish Rice Mix, substitute 1/2 cup Taco Seasoning (see homemade recipe here or use a packet) for envelope of onion soup.

Long Grain and Wild Rice Mix
Serves 4-6

1 cup long-grain brown rice
1/2 cup wild rice
1 tablespoon dried parsley
2 teaspoon Spike or all-purpose seasoning
1 teaspoon dried thyme
1/2 teaspoon salt

Mix ingredients and store in an air-tight container.

To prepare, bring 3 1/4 cups water and 1 T. margarine to boil in a medium saucepan. Add Rice Mix, cover, and simmer for about 50 minutes, or until water is absorbed. Remove from heat, and wait 10 minutes before fluffing with a fork. Makes 4-6 servings.

Teacher Rice Mix Recipe
Serves 4-6

1 cup uncooked white rice
2 tablespoon beef boullion granules
1 teaspoon dried onion flakes
1/2 teaspoon rosemary
1/2 teaspoon marjoram
1/2 teaspoon thyme

Mix everything together, and store in an airtight jar. This recipe doubled fits nicely into a pint jelly canning jar. To prepare, cook according to the directions on the rice package.

To use: combine 1 1/3 c. rice mix, 2 c. cold water, and 1 T. margarine in a saucepan. Bring to a boil over high heat. Cover, reduce heat, and cook 15 minutes until liquid is absorbed. Makes 4-6 servings.

Onion Flavored Rice Mix
Serves 4-6

4 cups uncooked rice
2 packages onion soup mix (1 1/4 oz. size) or make your own
1 tablespoon parsley flakes
1 teaspoon salt

Combine ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 c. mixture each into three 1-pint containers. Label and store. Use within 6-8 months. Makes about 4 cups rice mix.

To use: combine 1 1/3 c. rice mix, 2 c. cold water, and 1 T. margarine in a saucepan. Bring to a boil over high heat. Cover, reduce heat, and cook 15 minutes until liquid is absorbed. Makes 4-6 servings.

Chicken Flavored Rice Mix
Serves 4-6

4 cups uncooked rice
4 tablespoons instant chicken bouillon
1 teaspoon salt
2 teaspoons dried tarragon
2 teaspoons dried parsley flakes
1/4 teaspoon white pepper

Combine ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 c. mixture each into three 1-pint containers. Label and store. Use within 6-8 months. Makes about 4 cups rice mix.

To use: combine 1 1/3 c. rice mix, 2 c. cold water, and 1 T. margarine in a saucepan. Bring to a boil over high heat. Cover, reduce heat, and cook 15 minutes until liquid is absorbed. Makes 4-6 servings.

Mexican Rice Mix
Serves 4-6

4 cups uncooked rice
1/2 cup green pepper flakes
4 teaspoons salt
5 teaspoons parsley flakes
1 teaspoon dried basil

Combine ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 c. mixture each into three 1-pint containers. Label and store. Use within 6-8 months. Makes about 4 cups rice mix. Combine, label, and store. Makes about 4 1/2 c. mix.

To use: combine 1 1/3 c. rice mix, 2 c. cold water, and 1 T. margarine in a saucepan. Bring to a boil over high heat. Cover, reduce heat, and cook 15 minutes until liquid is absorbed. Makes 4-6 servings.

Vegetarian Rice Mix
Serves 4-6

4 cups uncooked rice
3 tablespoons instant vegetarian bouillon
2 teaspoons salt
4 teaspoons parsley flakes
4 teaspoons onion flakes
4 teaspoons green pepper flakes
4 teaspoons red pepper flakes

Combine ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 c. mixture each into three 1-pint containers. Label and store. Use within 6-8 months. Makes about 4 cups rice mix.

Combine, label, and store. Makes about 4 1/2 c. mix. To use: combine 1 1/3 c. rice mix, 2 c. cold water, and 1 T. margarine in a saucepan. Bring to a boil over high heat. Cover, reduce heat, and cook 15 minutes until liquid is absorbed. Makes 4-6 servings.

Pizza Dough

Pizza Dough

2 Tbsp. Yeast

2½ C. warm water

6 C. Whole Wheat Flour

3 Tbsp. oil

1½ tsp. salt

Knead 10 minutes in mixer. Let rise. Bake 400° 15-20 minutes. Top with favorites. Bake 5 minutes to heat. Use 2 extra large sheets.

Tortillas

Tortillas

3 ¼ C. whole wheat flour

1 tsp. salt

1 tsp. baking powder

(oil to equal 6 Tbps. Shortening – 4 FULL Tbsp. oil)

1 C. Luke-warm water

Knead until soft. Divide into 12 equal balls. Cover with plastic & let it rest for 15 minutes. Roll each ball into a thin circle & cook until you see brown spots on ungreased, non-stick grill-type pan.

Pantry Secrets Bread Recipes

Pantry Secrets Bread Recipe from pantrysecrets.net

Four Loaves	Two Loaves
10 ½ Cups white unbleached bread flour (can use All-Purpose or whole wheat also) ½ Cup Sugar or sweetener or choice 1 Tablespoon Salt 3 rounded Tablespoons instant yeast (saf) 3 Tablespoons liquid lecithin* 4 Cups Hot Tap Water	5 ¼ Cup Flour ¼ Cup Sweetener 1 ½ teaspoon salt 1 ½ rounded Tablespoon salt 1 ½ Tablespoon liquid lecithin* 2 Cups hot tap water

Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.)

Spray counter and pans with cooking spray. Shape loaves and cover with dish towel to keep moist while rising for 25 minutes. Bake at 350 degrees for 25 minutes.

*squeeze or pour approximately 3 Tablespoons of lecithin directly into the bowl. Do not measure.

Laura’s comments about recipe:

* I have been told that it makes a difference of whether or not you use bread flour. I have not seen a difference so I prefer just to use my all-purpose flour which works just fine for me. I also prefer whole wheat bread for nutritional value although I will probably mix 25% of the flour being white just to keep some fluff. I have not tried this recipe with wheat, though. Someone said that they use applesauce when using whole wheat flour.

* I have been told the yeast must be instant. I haven’t tried it any other way yet.

* You can purchase liquid lecithin from a health food store.

* I have also been told that if you prefer Wheat Germ Oil to liquid lecithin you can use that. The argument is that we already get too much food with soy in it and that liquid lecithin is soy based. Liquid lecithin is also useful, though, in many other things including mixing with oil to make a great non-stick for pans!

You can make about 50 things from this recipe. Some of them include:

Soup bowls – 4 bowls to a loaf. Cut circle our of top to make the bowl.

Dinner Rolls - 16 pieces to a loaf; roll and lay on cookie sheet to touch each other or can keep separate for mini sandwich buns

Parmesan Rolls – Take softened butter and parmesan cheese into separate bowls. Dip rolls into butter and then chese

Cloverleaf Rolls – 3 pieces of dinner roll size in muffin tin next to each other in cup

Butterflake Rolls – Make a rectangle out of dough; brush with softened butter. Cut into 1 inch width pieces with a pizza cutter. Stack pieces on top of each other with at least one edge even. Stack 5 high. Cut approx. 3 inches. Turn to side in muffin tin to show layer.

French bread or Baguette – Shape long like a french bread. Place on cookie sheet. Cut diagonally across the top for french bread look. 20-22 min Bake.

Small loaves – cut ¼ recipe into 8 pieces. Bake 12-15 minutes.

Breadsticks – roll to cookie sheet. Cut in ½ lengthwise. Season with melted butter, parmesan cheese, garlic powder, seasoned salt, etc Don’t let rise if you want it crispy. Bake approx 15 minutes. Can pick up and twist to be fancier.

Hamburger or hot dog buns – cut loaf amount into 8 pieces. Roll to round for hamburger or change shape for hot dog bun. Place on cookie sheet far enough apart.

Hoagie buns – 6 to a loaf or bigger. Roll and cut like french bread.

Kiser buns – Make them 12 inches long. Pull into like a knot: Cross the ends and pull and end up through hole to the top and back down. Do the other end the same to make kind of like a pretzel. Pinch down so it stays.

Boboli Pizza Crust – bake first to save for later. Can freeze if needed. No need to rise if you want it flatter. Unfrozen, bake raw dough rounded for pizza at 400 for 8 minutes. Place toppings and bake another 8 minutes. Or if you are ready to put toppings on it right away you can do that.

Calzone – roll like for pizza on round pan. Put filling for calzone on half of a side. Fold over and seal edges (pinch edges) well to not come undone. Poke holds in top with a fork. For fillings you can to pepperoni, mushrooms, cheese, sausage. Or a spinach, sausage, mozzarella mix. Use imagination.

Stuffed pizza crust – when rolling out dough for pizza, roll over edges to put string cheese on edge. Fold extra dough over the sides and seal well so cheese doesn’t come out. Can brush crust with melted butter, garlic powder, parmesan, etc. Can also do a barbecue chicken pizza (doing half tomato sauce and half barbecue sauce).

Grilled pizza – roll to size of pizza screen. Cook about 8 minutes on the grill. Place toppings on the grilled side (bottom when in grill) of the pizza. Cook again on grill with uncooked side down.

Cinnamon Rolls – a loaf and a half – Roll to rectangle. Brush softened butter. Sprinkle brown or white sugar. Shake cinnamon. Roll up. Can cut each with floss (or knife). Place on cookie sheet. Let rise. Bake. Can dip in cream cheese frosting when baked.

Braid – Cut sides into 1 inch strips. Can use a 4 inch spatula to cut the sides. Place filling inside. Tuck ends underneath when done with braiding.

Filling for Cream Cheese Braid

4 oz. softened cream cheese

½ cup powdered sugar

½ tsp. vanilla

Filling for Broccoli Braid

2 ½ Cups chicken

¼ cup onion

8 oz. cream cheese

4 Tablespoon butter

½ teaspoon seasoned salt

¼ teaspoon pepper

OR

2 Cups chicken

1 can Cream of Chicken Soup

1 can Steamed Broccoli (or equivalent fresh or frozen)

1 Cup cheddar cheese

½ Cup onion

½ tsp. Seasoned Salt

Banana Salad

Banana Salad

This recipe is a family one, well loved in the extended Cannon family also, and made many times by Mamaw Cannon.  These are estimated measurements.

 

1 - 2 C. sugar

3 eggs

Stir until mixed well

A qt. can of pineapple juice

1/2 - 1/3 C. vinegar, optional

dash salt, optional

perhaps about 3 Tbsp. corn starch to thicken

Peanut Butter

Bring to boil then taste (add sugar if needed). Turn off heat and let sit.

Prepare bananas. Cut bananas in half and cut the halves in half. Spread chunky peanut butter in between banana halves.

Completely cover bananas with cooled dressing. Be sure to cover all part of all bananas. Chill until ready to serve.

 

Cobbler

Cobbler

2 21oz cans sweetened fruit.

2 C. self rising flour (or 1 cup of all purpose flour, 1 ½ tsp baking powder, and ½ tsp salt)

2 C. Sugar

2 C. Milk

1 C. Melted Butter

Put fruit in pan first. Then mix rest of the ingredients before pouring over fruit. Bake at 350 degrees for approximately 35 minutes.

Hummingbird Cake and Cream Cheese Frosting

Hummingbird Cake

Preheat oven:

Bake 300° 50-70 minutes for a bundt cake

Bake 350° 20 minutes for 29 cupcakes

Mix or sift together:

3 C. All Purpose Flour

2 C. Sugar

1 tsp. Baking Soda

1 tsp. Salt

1 tsp. Cinnamon

Dump the following into the dry ingredients and then stir – DO NOT beat!

2 C. Diced Bananas (3 large)

1 ¼ C. Oil

3 eggs

1 ½ tsp. Vanilla

6 Slices (8 oz.) Crushed Pineapple

Grease and flour pan. Pour in evenly. Bake until tester is clean.

Tip: Put sliced pineapple, eggs, and oil in blender to crush pineapple.

Cream Cheese Frosting

8 oz. Cream Cheese

½ C. Butter

½ tsp. Vanilla

1 C. Powdered Sugar

With an electric mixer, blend cheese and butter. It will stick to beaters. Add vanilla and sugar (a little at a time – about 1/3 cup at a time).

Frost cake or cupcakes. Decorate with crushed walnuts.

* Walnuts go very well sprinkled on top.

New York Cheesecake

New York Cheesecake

Crust: 1/2 C. Graham Cracker Crumbs

1 1/2 Tbsp. Sugar

1 1/2 Tbsp. Butter or Margarine (Melted or softened)

Filling: 4 Pkg (8oz each) Cream Cheese, softened, room temperature

1 C. Sugar

3 Tbsp. Flour

1 Tbsp Vanilla

1 Cup Sour Cream

4 Eggs

Crust:

Mix crumbs, sugar, and butter. Press onto the bottom of 9-inche spring-form pan. Freeze while making filling.

Filling:

Mix cream cheese, sugar, flour, and vanilla with an electric mixer on medium speed until well mixed. Avoid mixing more than necessary. Blend sour cream. Add the eggs and mix on low speed just until blended. Pour over crust

Bake @325 degrees for 65-70 minutes, or until the center is almost set, if using the silver spring-form (or at 300 degrees if using the non-stick pan). Run knife or metal Spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Tips:

http://allrecipes.com/HowTo/Baking-Cheesecake-Step-by-Step/Detail.aspx

Baking Cheesecake, Step by Step

By: Allrecipes Staff

The way a cheesecake is baked is the key to its perfection.

Professional pastry chefs bake cheesecakes in a water bath. This method bakes the cake very gently so that it does not darken, curdle, or crack. A springform pan is the best choice for baking cheesecakes because you can remove the cake from the pan easily, but muffin tins or any other cake pan will work fine. If you use a plain cake pan, grease it well and line the bottom with parchment paper.

Preheat your oven to the temperature recommended by the cheesecake recipe you are following.

1. To prevent water from seeping into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan. Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven. Use a teakettle to fill the outer pan with hot water. Cheesecakes usually bake for about 1½ hours, so check the bath after the first hour and refill if necessary.

2. Because cheesecake is very soft, it can be difficult to judge when it is done cooking. One way to check for doneness is to take the cake's internal temperature with an instant-read thermometer. The ideal temperature for a cheesecake is around 160 to 165 degrees F (70 to 72 degrees C). You can also insert a small knife into the center of the cake and if it comes out clean, the cake is done. Some bakers turn off the oven and leave the cheesecake in it for an additional hour to ensure that it sets completely.

3. Once the cheesecake has been removed from the oven, it needs to chill thoroughly--preferably overnight. The cake will have pulled away the edges of the pan. Carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan.

4. Unclip the clasp at the side of the pan, watching for any areas that stick. Carefully lift the outer ring over the top of the cake. If you used a plain cake pan and don't want to serve dessert in the pan, invert a plate covered with a sheet of waxed paper over the pan. Tip the cake pan over the plate, and remove the pan. Invert a serving plate over the bottom of the cheesecake, and flip it over. Remove the top plate and paper, trying not to peel off the “skin” on the surface of the cheesecake. Any imperfections can be covered by chocolate ganache, a fruit sauce, or a layer of lightly sweetened sour cream.

5. For a seamless look, you can smooth the sides of the cheesecake with a hot, wet knife. Any toppings or garnishes can be added at this point.

For tips on slicing and serving, read Slicing Cheesecakes and Layer Cakes.

Mixing Matters

• The cream cheese should be at room temperature before you begin mixing, or you'll end up with lumps in your cheesecake.
• Using cold cream cheese also leads to overbeating--whipping too much air into the batter--which forms unattractive air bubbles on the surface of the cake.
• Unless the recipe instructions specifically note otherwise, you should beat the cream cheese by itself until it's smooth and light, before adding any other ingredients.
• If you end up with lumps in your batter, run the mixture through a sieve or give it a quick spin in the food processor and you'll have silky smooth results.

Cincinnati-style 5-way Chili

Cincinnati-style 5-way Chili

From May 2009 “Family Circle” Magazine modified by Laura Cannon

2 Tbsp. ground chili powder

1-2 tsp. ground cumin

1 tsp. dried oregano, crumbled

½ tsp. dry mustard

¼ tsp. cinnamon

¼ tsp. ground cloves

¼ tsp. ground ginger

¼ tsp. ground nutmeg

½ tsp. beef granules

2 Tbsp. olive oil

3 medium-size yellow onions, minced

1 Tbsp. minced garlic

1 medium-sized green bell pepper, chopped

2 lbs. ground turkey, plain or Italian-seasoned

29 oz. can tomato sauce

2 cans (15 oz. each) Kidney Beans or Red Beans, drained and rinsed

1 lb. Spaghetti, whole wheat or white

Shredded cheese, Cheddar or Fiesta Mix

Chopped onion, for serving (optional)

1) Combine list of spices from chili powder to beef granules. Set aside.

2) In a frying pan, heat olive oil until it begins to sizzle. Stir in onions and garlic, and sauté for 5 minutes. Add green pepper, salt, and ground spice mixture. Sauté for 2 minutes longer. Add ground meat and stir. Brown the meat.

3) In the slow cooker, add tomato sauce and beans*. Then add the ground meat mixture into the slow cooker as well and mix. Cook for 2 hours on high or 4 hours on low.*

4) About 20 minutes before you want to eat, bring a large pot to a boil. Cook spaghetti following package directions, about 10 minutes. After noodles are drained, add them to the slow cooker to mix in with the chili. Mix in cheese to taste or serve as a topping. I like to mix in about 1 cup of cheese into the whole thing.

* You may desire to wait to put the beans in until cooking the noodles.

* If you would like to make this a day ahead of time, the recipe suggests to refrigerate chili over night (minus noodles) to allow flavors to full meld. I think that it tastes great made the day of OR after refrigeration!

Makes 12 servings Prep 15 minutes Cook 2 (or 4) hours, 20 minutes

May Refrigerate overnight

Clafoutis

Clafoutis (Kla-FOO-tee)

Modified by Laura Cannon from May 2009 Friend

“Here’s a yummy new breakfast to try. In France people eat it for dessert, but it’s also delicious for breakfast. You can make it with your favorite fruit, and it’s good either warn or cold.”

Laura’s note: With the right ingredients, this makes a healthy yet tasty breakfast or dessert. In my opinion, it tastes better chilled for a few hours as it tastes much like a custard. Double the recipe if you are using for breakfast (for 4 people) or if for dessert for more than 4-6 people.

4 eggs

1 ¾ C. milk (to make even creamier, add 1 ½ times the amount of milk powder to make

milk)

1/3 C. Whole Wheat Flour

1/3 C. Honey

¼ teaspoon salt

1 teaspoon almond or vanilla extract

½ C. fresh or frozen fruit of your choice (cherries, blueberries, raspberries, peaches,

strawberries, etc) Slice fruit if necessary

Place all ingredients except fruit into a blender or big bowl with a whisk. If in blender, blend on low speed for about 30 seconds. If whisking, whisk until all ingredients are mixed together. Then pour into a quiche dish or ovenproof glass dish. Put fruit on top (it will float to the top). Cook at 350°F for 45 minutes.