Everyday Food for Busy People
The smoky taste of bacon and swiss cheese makes this quiche perfect for dinner or breakfast. It also heats up well in the microwave, so grab a leftover slice for lunch. I adapted the recipe from an old Southern Living recipe I found. I added a few shortcuts to make it faster.
Inspired by a cookie on Kristal’s blog, Knit 1, Kids 4 I created this cookie. I made one batch on Friday night, which my family polished off. I made another batch on Sunday evening for our small group. Judging from their rapid disappearance, I’d say the cookies were a hit.
Have you joined the challenge to save money by eating from the freezer and pantry for a week? I found that I saved $100 this week at the grocery store. Jen L. shared that she saved $70 this week.
Saturday, this really lived up to the term “challenge” for me. My son had a soccer tournament, which meant two games on Saturday. It would have been so easy to pick up fast food for both lunch and dinner, but I resisted. We pulled together a quick meal of soup for lunch and the crockpot came to the rescue for dinner. Staying out of the fast food places probably saved us about $30 on Saturday. I’m glad I have you all holding me accountable 🙂
I need a treat to keep me going. These cookies come together from ingredients I usually have on hand. They taste a bit like butterscotch blondies, only in cookie form.
Comfort food in a hurry and at a budget. Dinner in 5 minutes at home beats eating yet another fast food burger.
This is more of a method than a recipe. Here are the ingredients you’ll need:
Eggs – the amount depends on how many people are eating and how hungry they are
Ham lunchmeat, torn into pieces
American cheese slices – I think I used 2 for 5 eggs. That made it plenty cheesy for me.
Salt and pepper
Butter to cook the eggs
Scramble the eggs and toss them in the skillet. After they’ve cooked a few minutes add the ham pieces, letting them get hot in the skillet, then stir them into the eggs.
Toss in the cheese pieces when the eggs are just about done cooking. The cheese will melt into the eggs quickly. Serve with toast or biscuits.
I have been wanting to make Black and White Cookies for a long time and since we had several “snow” days (really snow and ice days) a few weeks ago, it seemed like the perfect time. I used a recipe I found on smittenkitchen. It made quite a few cookies. Mine aren’t nearly as pretty as those on SK.
Gather up the ingredients:
1 3/4 cups sugar
2 sticks butter
4 eggs
1 1/2 cups milk
1/2 tsp. vanilla
1/4 tsp. lemon extract
2 1/2 cups cake flour
2 1/2 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
These are the ingredients for the cookie part. We’ll get to the icing later. I did wonder about using that lemon extract, but I had it on hand and it turned out to be very good – subtle.
Cream the butter and sugar in a large mixing bowl. Add in the eggs, extracts, and milk. In a separate bowl combine the dry ingredients and then mix them in with the wet in batches.
Use a spoon to drop the batter onto a baking stone or cookie sheets that have been sprayed with cooking spray. Bake at 375 degrees for 18-20 min. The cookies should spread out. The first couple batches of mine were too puffy and rounded so I stirred some milk into the batter to thin it. That helped them spread out in the oven and flatten a bit. Mine also didn’t turn out very round. I think one of those cool cookie scoops from Pampered Chef would help with that. I just used spoons.
Now for the icing:
You’ll need:
4 cups powdered sugar
1/3 – 1/2 cup water
3 ounces unsweetened chocolate
1 tsp. light corn syrup
1-2 Tbs. cocoa powder, optional
I just love this close up of the chocolate
Boil a cup or so of water in a pan on the stove. Put the powdered sugar in a large, heat safe bowl and stir in enough of the boiling water to make a thick, spreadable mixture. Be careful with the water – it’s easier to add water to thin it down than to add powdered sugar to thicken it back up.
Spread the white frosting on half of all the cookies. Place the bowl over the pan of boiling water on the stove. Add in the chocolate and corn syrup, stirring to melt. You can also add cocoa powder if you want the icing really black. I had to add some more boiling water to get this spreadable.
You’ve basically got a double boiler going here.
Ice the other half of the cookies with the chocolate frosting. Yours will probably look prettier than mine.
