Monthly Archives: September 2014

Vacation and Quiche Lorraine


We took a couple of weeks off to go to Utah and see the canyons in Bryce and Zion National Parks with a couple of friends. They wanted to cook all of the meals or go out to eat, so I didn’t get a chance to try out any new recipes on them. So I’m including a recipe from the book. The canyons were beautiful, immense and impressive, if you haven’t been there you have to go. More on my photo site in a few days when I sort them all and get them up




1/4 cup each coarsely chopped; Green Pepper, broccoli, Mushrooms and Onions
1/2 cup coarsely chopped ham or ham lunch meat
2 eggs beaten
1/2 cup shredded cheddar cheese
1/4 cup milk
1/4 cup Bisquick, pancake mix or flour
Salt and Pepper to taste
Dash of ground Nutmeg


Preheat oven to 375 degrees F
We put all of the vegetables in a bowl and cook them in the microwave for a few minutes. Let them cool before continuing. You can also saute everything in a little olive oil if you wish.
In a medium bowl, beat the two eggs. Add the cheddar cheese, ham, milk and Bisquick. Add the cooled vegetables, (if they are hot they will cook the eggs), the nutmeg, salt and pepper and mix throughly.
Spray two ramekins with PAM and fill them with the mixture. You may have enough for 3-4 ramekins.
Bake for 25 minutes or until lightly browned on top. Start checking them after 20 mins.
Run around the edges of the ramekin with a butter knife and they should just pop out when you turn them over on the plate, Flip them back over so the brown top shows. Should they stick in the cup, spoon them out and place the top on top. They will still taste delicious!
There are many variations of this dish you can try, crab, lobster, smoked salmon, sausage, bacon, swiss, mozzarella, etc. Be creative!

This is also another dish that makes excellent mini versions for an appetizer. Make two or three batches in mini muffin cups. Be careful, they may cook very quickly, so check them often. Enjoy!

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Snappy Snap Cookies

SnappysI decided to add a deserts section to the next book. The idea is that they would be low, or no sugar and small, a few bites are really all you need. I’ve been making low sugar ginger snaps for years ( they do contain Molasses ). These are very spiced up cookies (not hot spice, just lots of spice flavor). Lynda loves these, so I thought I would share the recipe. It’s just a basic cookie dough recipe without all the sugar, I use Splenda instead. Makes about 36 or so.


Preheat oven to 375 degrees
2.5 cups of All Purpose Flour
1 cup of Splenda
1 egg
3/4 cup vegetable oil
1/3rd cup Molasses
1/2 stick melted Butter
2 Tsp. Baking Soda
2 Tsp. each Cinnamon and Ginger
1 Tsp. each Ground Cloves and Nutmeg
Dash or two of salt
Tsp. or two of Splenda for the topping


Beat the egg in a medium bowl, add the vegetable oil and molasses and mix it all together.
In a large bowl add the flour, Splenda, baking soda, spices and salt and mix them together thoroughly.
Whisk the liquids into the dry ingredients and add the butter. Knead this in your hands until everything is completely mixed together.
Put a sheet of non-stick aluminum foil on two cookie trays. Roll out a handful or so of the dough on a board to about 1/4 ” thickness and punch out the cookies. Separate them from the board with a metal spatula (thin flipper), sprinkle with a little bit of the Splenda and put them on the cookie sheet. We usually just cut them into circles with a small juice glass, this mix doesn’t tend to do ornate shapes well, but we have made ginger bread men by being very careful with the spatula.
Bake for 10 minutes shifting the top and bottom trays at five minutes to bake them evenly. Remove from oven and pull the foil sheet to remove them from the tray. You don’t want them to continue cooking on the hot tray. Enjoy!

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Filed under Cookies, Cooking, Desert