BLT Pie

This is a great twist on a classic sandwich. I love how fast and easy it was to prepare and yet it still had an impressive outcome. I'll admit I wasn't sure if the flavor would be what you get from a true BLT...but it really was.

From Betty Crocker

INGREDIENTS

12 slices bacon, crisply cooked, crumbled
1 cup shredded swiss cheese (4 oz)
1/2 cup Bisquick® mix
1/3 cup mayonnaise
3/4 cup milk
1/8 teaspoon pepper
2 eggs
2 tablespoons mayonnaise
1 cup shredded lettuce (I used spinach)
6 thin slices tomato

DIRECTIONS

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer bacon and cheese in pie plate.

In medium bowl, stir Bisquick mix, 1/3 cup mayonnaise, the milk, pepper and eggs with wire whisk until blended. Pour into pie plate.

Bake 25 to 30 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving. Spread 2 tablespoons mayonnaise over top of pie. Sprinkle with spinach. Place tomato slices on lettuce.

Recipe Rewind: Hot Virginia Ham Dip

Italian Spinach Pie

I was looking for budget friendly healthy recipes and came across this one. To be honest I wasn't sure about the whole cottage thing...but it came out great. It even tasted better the second day after it had time to set and flavors were able to come out. The original recipe seemed a little bland so I added some spices and I think that helps this dish a lot.

Adapted from Kraft

INGREDIENTS

1 container (16 oz.) 2% cottage cheese
1 package (10 oz.) frozen chopped spinach, thawed, well drained
1 cup shredded mozzarella cheese
4 eggs, lightly beaten
4 ounces roasted red peppers, well drained, chopped

1/3 cup chopped and seeded tomatoes
1/3 cup grated parmesan cheese
1 teaspoon dried oregano leaves

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

salt and pepper

DIRECTIONS

Preheat oven to 350ºF.

Mix all ingredients until well blended. Pour into greased 9-inch pie plate.

Bake 40 minutes or until center is set.

One year ago: Creamy Spinach and Feta Rice with Chicken Sausage

Vegetable and Cheese Frittata

This is a perfect breakfast or fast weeknight dinner. Usually when a recipe says it take 25 minutes to cook...it takes me longer. But this was so easy I actually had it done on time. This is also very versatile. I changed to original recipe to accommodate what I had on hand. I can't wait to try it again and throw some new ingredients into the mix....ham, chicken sausage, black beans...the possibilities are endless!

Adapted from Better Homes and Gardens New Cookbook

INGREDIENTS

8 eggs, slightly beaten
1 teaspoon dried basil, crushed

pinch of cayenne pepper

1/4 teaspoon garlic powder
2 tablespoons olive oil
1/2 cup whole kernel corn
1 cup chopped fresh spinach
1 can diced tomatoes, drained
1/3 cup shredded cheddar cheese

1/4 cup feta cheese, crumbled

kosher salt

freshly cracked black pepper

DIRECTIONS

In a medium bowl combine eggs, feta cheese, basil, salt and pepper; set aside.

Heat oil in a large broiler-proof skillet; add corn, spinach, tomatoes, cayenne, garlic powder, salt and pepper. Cook, uncovered, over medium heat about 5 minutes or until vegetables are tender, stirring occasionally.

Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).

Sprinkle with cheddar cheese. Place the skillet under broiler 4 to 5 inches from heat. Broil for 1 to 2 minutes or until the top is just set and cheese is melted.

Canadian Bacon and Cheese Quiche

I had too many eggs and my mom just bought me the cutest ramekins so I decided to make some quiche. Honestly, I had never made quiche before, but I knew the concept and put this together with what I had on hand. It was really good.

INGREDIENTS

6 eggs
3 tablespoons sour cream
splash of water (I usually use milk, but I was out)
3 ounces Canadian bacon, chopped
1/4 cup cheddar cheese, shredded
2 tablespoons Parmesan, grated
1/2 teaspoon dill
salt and pepper to taste

DIRECTIONS

Preheat oven to 350.

Combine eggs, sour cream and water and whisk together. Add in the rest of the ingredients and whisk together.

Pour the egg mixture into four 4 ounce ramekins that have been lightly sprayed with cooking spray. Place ramekins on a baking sheet and bake for 30 minutes.

Serve warm.

Eggs in Purgatory

This was really good! I did however overcook my eggs because at first I got impatient and then I walked away. I think next time I will fry and egg separately and then add it on top. I served this over rosemary hashbrowns.

From The Sopranos Family Cookbook

INGREDIENTS

1 clove crushed garlic
2 tablespoons olive oil
2 cups canned tomato pure
4 fresh basil leaves, torn into pieces or
1 pinch dried oregano
salt and pepper
8 large eggs
1 tablespoon Parmesan cheese or Romano cheese

DIRECTIONS

In a medium skillet, cook the garlic in the oil over medium heat for about 2 minutes, or until lightly golden.

Add the tomato, basil, and salt and pepper to taste.

Bring to a simmer and cook for 15 minutes, or until the sauce is thickened.

Break an egg into a small cup.

With a spoon, make a well in the tomato sauce.

Slide the egg into the sauce.

Continue with the remaining eggs.

Sprinkle with the cheese.

Cover and cook for 3 minutes (mine took longer), or until the eggs are done to your taste.

Serve hot.

I halved this recipe

Deviled Eggs

So for the lack of measurements...but you will get the idea. These are so good. Its the vinegar that makes them.

INGREDIENTS

boiled eggs
mayo (a good amount)
yellow mustard (way less of this than the mayo)
a good splash of apple cider vinegar (you can also use dill pickle juice or green olive juice)
salt and white pepper to taste
paprika to garnish

DIRECTIONS

Split boiled eggs in half and separate the yellow from the white.

To the yellow and in your mayo, mustard, vinegar, salt and white pepper. Mix until well blended. You can use a potato masher or hand mixer.

Fill the white portion with a spoonful of your yellow mixture.

Sprinkle on your paprika for garnish.

Perfectly boiled egg by using Anne Burrell's method: