Susan Boyd’s Favorite Quiche

- Posted in Breakfast, Meat

9″ uncooked pie crust (prepare from scratch or purchase a frozen pre-made crust)
12 slices of bacon, cooked and crumbled
1 cup (8 oz.) shredded Tillamook Medium Cheddar Cheese
4 Eggland’s Best eggs
2 cups Longmont Dairy whole milk
1/4 tsp salt
1/8 tsp. cayenne
A pinch of pepper

Preheat oven to 425°. Place bacon & cheese in the crust. Combine eggs, milk, and seasonings together, and mix until well combined. Pour egg and milk mixture over bacon and cheese.

Bake 15 minutes, reduce heat to 300° and bake 30 minutes more until knife, inserted 1 inch from edge, comes out clean. Let stand 10 minutes. Can be refrigerated and served cold. Enjoy!

Recipe by Susan Boyd
MOOO News, March 2013

Spicy Chicken Penne

- Posted in Main Dish, Meat

3 slices bacon
2 boneless chicken breasts, halved lengthwise, and sliced to desired thickness
2 tablespoons butter
1 small onion, diced
1/2 red bell pepper, diced
2 garlic cloves, minced
1 jalapeno pepper, chopped and seeded
3 tablespoons flour
1 cup chicken broth
1/2 cup milk
1 cup shredded LDF Pepper Jack Cheese
1/4 cup sour cream
1 pinch cayenne
16 ounces penne pasta
3 green onions, thinly sliced

Over medium heat, cook bacon until semi-crisp, reserving drippings. Drain bacon on paper towels and crumble when cool. Sauté sliced chicken in bacon drippings just until no longer pink. Remove from pan and set aside.

In the same skillet, add the butter and cook onion, peppers, and garlic until just tender. Stir in the flour and cook for 1 minute. Add 3/4 cup of the broth and the milk. Cook and stir until bubbly.

Stir in LDF Pepper Jack cheese and sour cream; then, add the chicken and crumbled bacon to the sauce. Reheat, stirring to melt cheese, but do not allow the sauce to boil, to avoid separation. If the sauce is too thick, add the remaining 1/4 cup chicken broth and/or a little more milk. Serve over cooked penne pasta and sprinkle with chopped green onions before serving.

From Recipe Zaar
Mooo News, April 2009

Pop Up Pancake

- Posted in Breakfast, Kids Recipes

This pancake serves 2 or 3 people.

First get permission and help in using the oven. Turn the oven on to 400 degrees so it will warm up.

Get out the stuff:
A pie pan
A medium sized bowl.
2 Tablespoons of butter or stick margarine
2 Eggs
1/2 Cup Milk
1/2 Cup Flour

Put the 2 tablespoons of butter in the pie pan and stick it in the warm oven so the butter will melt.

Crack the 2 eggs into a medium sized bowl. Stir the eggs fast with a wire whisk.

Add the milk and stir a little more.

Add the flour and mix it in, but don’t stir too much. Mix it until it is smooth.

Using hot pads, carefully take the melted butter in the pie pan out of the oven. Slowly add the pancake mixture to the pan, on top of the butter.

Put the pan back in the oven and bake it for 25 to 30 minutes.

When it’s done it looks like a giant, puffy mountain; but when you take it out of the oven, it shrinks!

Use hot pads to take it out of the oven and serve it right away. You can put powdered sugar, fruit, or syrup on top.

Purple Cow

- Posted in Drinks, Kids Recipes

Have you ever seen one?

One tall glass
3/4 Cup Milk
1 1/2 Tablespoon frozen, concentrated grape juice
1/4 Cup vanilla yogurt

Measure the milk, frozen grape juice and yogurt into a container with a tight lid.

Hold onto the container and lid firmly and shake like crazy until everything is mixed and foamy.

Pour it into the tall glass.

Get a purple milk mustache! Enjoy!

Little Calf Milk Shake

- Posted in Drinks, Kids Recipes

Heat a gallon of water to 110 degrees. Mix in 1 pound of dried whey and low fat powdered milk fortified with Vitamins A,K, B12, D3, E, Calcium and phosphorus. Stir carefully until dissolved and serve in a calf-sized bottle.

Fizzy Chocolate

- Posted in Drinks, Kids Recipes

It tickles your mouth!

3/4 Cup milk
1 Tablespoon chocolate syrup
2 Tablespoons club soda or 7-up.
A tall glass filled with ice

Have everything cold. Measure the milk and chocolate syrup into a container with a tight lid and shake hard, until it’s all mixed. Open the container and add the 2 tablespoons of club soda or 7-up. Close the container and shake it again. Pour it into the glass and taste it right away! (It’s still shaking on your tongue now!)

Cheesie Quesadillas

- Posted in Kids Recipes

THE HOT STUFF

Ask an adult if you can use the oven and the cheese shredder.
Turn on the oven to 350 degrees.

Get out a cookie sheet, cheese shredder or grater, and a can opener.

Don’t forget to get out this food stuff too:
8 ounces of Mild Cheddar or Jack cheese
6 medium flour tortillas
1 small can of chopped black olives
1 small can of mild green chilies

Grate or shred the cheese into a bowl or onto a piece of waxed paper. On a clean counter, lay out the tortillas. Sprinkle about 1/3 cup of the cheese over each tortilla. Use a spoon to put some black olives and green chilies on top of the cheese. (Don’t touch the chilies with your fingers.)

Fold the tortillas over the filling one time. Put the tortillas on the cookie sheet. Put the cookie sheet in the warm oven and set the timer for 5 minutes. When it is finished, the cheese will be just melted. You can serve them whole or cut them into wedges.

Watch out! They’re hot but great!

Zucchini Fritatta

- Posted in Side Dish

3 tablespoons Butter
1 small onion
2 small zucchini
1/2 teaspoon Herb Italian Seasoning
10 eggs
1/2 cup heavy cream
1 1/4 teaspoons salt
1/8 teaspoon pepper

Heat butter in an oven-proof 10” omelet pan or cast iron skillet. Add onion, zucchini, and Italian seasoning. Sauté over high heat, stirring often, until zucchini is lightly browned. Remove with slotted spoon and transfer to bowl, leaving oil in the pan.

Beat eggs, cream, salt, and pepper together until blended. Pour into pan. Scatter zucchini and ham over eggs. Cover and cook over low heat for 20 minutes or until the eggs are partially set.

Arrange tomato slices over frittata in a single layer. Bake frittata for 10 minutes in a 350º oven or until center is firm but creamy on top. Loosen frittata around sides of pan with spatula. Cut into wedges.

Wild Rice Soup

- Posted in Side Dish, Soup

2 Tbs. Margarine
1 cup sliced celery (about 2 medium stalks)
1 cup coarsely shredded carrot (about 1 medium)
1/2 cup chopped onion (about 1 medium)
1/2 cup chopped green bell pepper (about 1 small)
3 TBS. All-purpose flour
1/4 teaspoon pepper
1 1/2 cups cooked wild rice
2 1/2 cups Vegetable Stock – (2 1/4 cup hot water and 2 1/2 teaspoons vegetable or chicken bouillon granules can be substituted for Vegetable Stock)
1 cup low-fat milk
1/3 cup slivered almonds, toasted
1/4 cup chopped fresh parsley.

Heat butter in a 3 quart saucepan over medium-high heat. Cook celery, carrot, onion, and bell pepper in margarine. Stirring frequently until onion is tender. Stir in flour and pepper. Stir in wild rice and Vegetable Stock. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Stir in milk, almonds, and parsley. Heat just until hot. Do not boil. 5 servings

Sage-Rice Soup: Add 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried sage leave to celery, carrot, onion, and bell pepper in butter. Substitute 1 1/2 cups cooked brown rice for the wild rice. Omit almonds and parsley. Top individual servings with herb croutons, if desired.

White Chili

- Posted in Meat, Side Dish

6 white corn tortillas
1 tablespoon olive or canola oil
3/4 pound boneless, skinless chicken breast, trimmed and cut into 3/4 inch chunks
Salt and freshly ground black pepper to taste
2 small red bell peppers, seeded and diced
1 large onion, chopped
1 4-ounce can chopped green chilies, drained
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon dried oregano
1 14-ounce can reduced-sodium chicken broth, defatted
2 cups fat free or low fat milk
2 15 ounce cans white hominy, drained and rinsed
1/2 cup chopped fresh cilantro
Lime wedges for garnish

1. Place a tortilla directly on stovetop burner (gas or electric), set at medium-low, and toast, turning frequently with tongs, until light golden and fragrant: 30-60 seconds. Repeat with 3 more tortillas. Cut toasted tortillas into 1-inch-wide strips and set aside.

2. Season chicken with salt and pepper. In a deep pan or Dutch oven, heat 1/2 tablespoon oil over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2-3 minutes. Transfer to a plate and set aside.

3. Add remaining 1/2 tablespoon oil to the pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chopped green chilies, garlic, chili powder, cumin, and oregano. Cook, stirring until fragrant, about 1 minute. Add broth and milk to the pan and bring to a simmer, stirring. Stir in hominy, toasted tortilla strips, and chicken.

4. Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and sauce has thickened, about 20 minutes. Meanwhile, toast remaining 2 tortillas as directed in step 1 for garnish.

5. To serve, stir 1/4 cup of the cilantro into chili. Taste and adjust seasonings. Ladle the chili into bowls and garnish with remaining chopped cilantro, tortilla strips, and lime wedges, if desired. Serve immediately.

Makes 6 servings; 300 calories, 6 g fat, 20% DIV calcium