You're probably thinking what I thought the first time my husband brought this recipe to my attention.  Green bean and eggs?  Yuck! Who came up with that idea?  

Well, without trying to sound like a Dr Seuss book, we tried it, and the result was actually very good.  I have my husband to thank for this one, because without him this never would have come to be.

We originally started out with a quiche recipe, but over time it has morphed to more of our families preferred tastes and needs.  Which includes ditching the mushrooms and adding more eggs to the mix.  

There's something about the buttery goodness of the crackers, the warm tomatoes, and the caramelized onions that really make this dish a keeper.  Oh, and don't forget the cheese!

Serves 5

Ingredients:

1 onion, diced
8 eggs
1/2 cup mayonnaise
1/2 cup plain yogurt or sour cream
8-10 crushed crackers (choose a buttery variety, or Ritz, Townhouse, Saltines)
1 can (12 oz store bought or 16 oz (pint) home canned) green beans, drained

1 tomato, diced
1/2 cup shredded cheese (cheddar is recommended)

Directions:

1) Sauce the diced onion in a small amount of oil or butter until translucent and beginning to carmelize

2) In a large bowl combine eggs, mayonnaise, and sour cream.  Add in onion crackers and green beans.  Stir to combine.

3) Transfer to a 10 inch casserole dish, or deep pie pan.  

4) Top with diced tomatoes and cheese.

5) Bake at 350F for 40-50 minutes until center is set.

Growing up, for most of my adolescent and early adult years, my aunt would make me a French Silk pie on my birthday.  I'm sure she still would to this day if I hadn't moved hundreds of miles away.  It is one of my cherished memories and still remains one of my favorite desserts to this day. 

This pie is rich and decadent.  Easy enough to bring to the table.  Perfect for any special occasion or holiday feast. Ok, let's be honest, it's perfect for the casual days at home too.

Ingredients:

CRUST

9 inch pie crust, baked and cooled

FILLING

3/4 cup white sugar
3/4 cup butter, softened
1 cup semi-sweet or dark chocolate chips, melted and cooled
3 large eggs or 3/4 cup refrigerated egg product
1 tsp vanilla

GARNISH (Optional)

Heavy (whipping) cream
Chocolate 

Directions:

1) In a stand mixer, beat sugar and butter, until fluffy, 4-5 minutes

2) Meanwhile, melt and cool the chocolate. Measure one cup of chocolate chips, remembering the melted volume may be less. I melt mine by microwaving in a glass measuring cup using 10-15 second blasts, stirring each time.  Cool but don't allow to solidify.  You could also use a double boiler, or a glass bowl set over a kettle of simmering water, to melt the chocolate.

3) Stir melted chocolate and vanilla into the butter mixture.

4) With the mixer on high speed, add the eggs, scraping down the bowl regularly.  Beat until light and fluffy.

5) Transfer filling to the cooled crust.  Cover with plastic wrap and chill in a refrigerator overnight.

6) To garnish: Place heavy whipping cream in a stand mixer with the whisk attachment.  Whisk on high until stiff beaks form.  Spread onto the chilled pie, or use a large pastry bag and decorative tip to pipe the whipped cream for an extra fancy result. Add chocolate curls, if desired.

​Keep Refrigerated

I can't say we at much rice during my childhood.  We had it from time to time, but Asian inspired dishes or rice as a side we not a staple at our family table.  I don't even remember the first time I cooked rice, but I'd like to say it was probably in college.  My first years in college we also the time I was introduced to a rice cooker.  Although I never seemed to git my rice perfectly done, a rice cooker seemed like a worthless invention to me.  I could only see it taking up space in the kitchen and such a large object only serving one function seemed wasteful and silly.  I guess I still feel a little bit that way (no offense if you love your rice cooker), and only see the practicality if you eat rice multiple times a week as a staple food.  Enter the Instant Pot.  

When I first bought my instant Pot (IP) I had dreams of taking frozen meat from iceberg to a meal in a short period of time.  However, I quickly realized that wasn't going to be my main function for the newest appliance in my life.  In fact, now many years later I NEVER cook a whole meal in the IP, perhaps a beef stew from time to time, but otherwise it is my side dish sous chef.  And even though I had mastered the art of making white rice nearly perfect ever time on the stove, using the IP make it fuss free and predictably done every time.  

​It's so simple!  Everybody with an instant pot should know about this. In fact, you can make it even easier on yourself by pre-programing the rice button on your machine, so with only a touch of a button your rice is on it's way!

Now, while rice may be cheap and filling, my goal is to provide my kids with healthy meals (as often as possible).  In my mind the nutritional value of rice is minimal, and fortunately (or unfortunately) two of my kids LOVE rice, and subsequently would eat it as the whole meal if I let them.  They especially love it with "spray" AKA Braggs Liquid Aminos, and would happily eat a meal of what in my mind is fluffy starch and salt.  So, I have now updated my rice to include a percentage of quinoa.  This makes me feel better about them eating it, and they don't seem to mind a bit.  You will find the quinoa included in the recipe.  You can leave it out (just adjust the liquid accordingly) or substitute for more rice.

Ingredients:

2 cups of white rice (long grain, jasmine, etc)

½ cup quinoa
 
2 ½ cups of water or broth

Directions:
 
Measure uncooked rice and quinoa into your Instant Pot, then cover with water or broth.
 
Place the lid, seal the vent, and set your IP on low pressure for 8 minutes.  
 
Once cook time has ended you can quick release if desired, but I usually let mine sit another 5-10 minutes while I finish the meal before I release all the pressure.  

BREAKFAST - MEATLESS - FRUIT

Ask any camper what their favorite camp breakfast is, and this will probably be their answer.  It has been beloved by pretty much every kid who has tasted it, including mine, and that's saying something because my kids won't eat anything oatmeal, except maybe cookies! I modified the recipe to what it is today since the original made 100 servings!  In the process I reduced the sugar content just a bit, and increased the egg ratio for just a little more protein.

​Ingredients:
 
1/3 cup vegetable oil
½ cup brown sugar
2 eggs
1 cup milk
½ tsp salt
2 tsp baking powder
2 cups quick oats
½ tsp cinnamon
1/3 cup raisins or nuts (optional)
 
Directions:
 
Combine ingredients in a medium bowl and pour into a 9X9 pan.
 
Refrigerate overnight
 
The next morning, preheat oven to 350F and bake 25-30 minutes until firm.
 
Serve with milk, fresh fruit, or a drizzle of maple syrup.

DIPS & SAUCES - VEGETABLES - SIDES

This recipe is one passed down from my Grandma Rose.  I think it's probably been served at every family get together for my entire life. She would tell you that you can only make it the correct way by using Hellmans Mayonnaise, and although I have made it with other brands, I usually try to keep the "good stuff" on hand just because of her and this recipe.  

It's a creamy fresh dip, that I often make in the summer with dill, parsley, or green onion from my garden. The other thing about this recipe that makes it unique is the Beau Monde seasoning.  It can actually be a little harder to come by, but our local grocery stores carry it, and you can get it online HERE.   I've only ever seen it in a brand called "Spice Island".

INGREDIENTS

8 oz Hellman's Mayonnaise
8 oz Sour Cream
1 Tbsp. Beau Monde Seasoning 
1 Tbsp. Dill Weed
​1 Tbsp. Parsley
​1 Tbsp. Minced Onion or Onion Powder

DIRECTIONS

Mix all the ingredients together.  Cover and chill overnight for best flavor. 

Serve with fresh vegetables.

SWITCHES AND SUBSTITUTES

In the summer I will use fresh dill rather than the dried dill weed.

I have also added fresh chopped chives or parsley when they are available. 

You could switch out the Hellman's Mayonnaise for another, but do you really want to?

*This post may contain affiliate links.

SOUPS & STEWS - SLOW COOKER

This soup is one of my favorites to make during the cold winter months.  My kids actually aren't big fans of soup, so as much as I love the ease of making soup and allowing it to simmer and meld all day, I have to be somewhat selective on the recipes.  In general potato soups make the cut with the kiddos.  Who can go wrong with potatoes and ham?  

I love that this recipe works so well in a slow cooker.  I can prep the ingredients and have a meal waiting at the end of a busy day.  Several times, I've brought this soup as a dish to potlucks or family gatherings. Our family loves this soup, and it's been a hit ever time we've brought it to share.

I hope you enjoy it as much as we do.

​INGREDIENTS

​¼ cup butter, cubed
1 medium onion, chopped
5-6 medium potatoes, peeled and cubed
1-2 stalks of celery, chopped
2 carrots, thinly sliced
5-6 cups of chicken or vegetable stock

1 can (12 oz) evaporated milk
1 cup cooked ham, diced OR several strips cooked bacon, crumbled
3 Tbsp. fresh parsley, chopped

Green onions, optional, for garnish
Salt and Pepper, to taste
​

DIRECTIONS (Stovetop):
 
In a large kettle, melt butter.  Add onion and cook until they are soft.  
 
Add potatoes, celery, carrots, and stock. Cook at a simmer until potatoes are tender. 
 
Reduce heat, and add evaporated milk and ham.  Cook until heated through.
 
Garnish with green onions or parsley.
 
DIRECTIONS (Slow Cooker):
 
Place butter, onion, potatoes, celery, carrots, and stock in a slow cooker.  Cook 4-6 hours on high, 6-8 hours on low.
 
Once vegetables are tender, add evaporated milk, ham, and parsley (optional).  Season to taste.  
 
Cook 20 minutes longer until meat and broth are heated through to desired temperature.
 
Garnish with green onions or parsley to serve.

These chewy bites are full of flavor, nutrients, and most importantly...fiber.

I adapted this recipe from one given to me at the hospital after the birth of one of my babies.  The original "lactation cookie" recipe was loaded with sugar and did't contain as much flax or brewers yeast as I thought it should.  My babies are long grown, but I love to make these bites to take to new moms, and I have often been asked for the recipe.

New moms aside, we still love to make these bites which are full of flax and oatmeal as a healthy alternative to cookies.  We can all use some extra fiber and nutrients and these little sweeties do just the trick.

They freeze easily and I often make them in a double or even quadruple batch to keep on hand as a quick snack or even breakfast treat.

It is worth noting, that these do have a distinct underlying salty flavor, which I like. You can certainly adapt the salt content to your taste or dietary needs.

​Directions:
 
Preheat oven to 350 degrees Fahrenheit.
 
Mix the flaxseed meal and water in a small dish, let sit several minutes to “gel”.
 
In a stand mixer, beat butter and brown sugar. Add egg, flax, and vanilla.  Mix well.
 
Add remaining ingredients (flour, baking soda, salt, brewer’s yeast, oatmeal, chocolate chips)
 
Mix until combined.
 
Use a cookie scoop to drop out onto cookie sheet. (These bites will not change size or shape much during baking so you can put them close together.)
 
Bake 12 minutes until tips are slightly golden.
 
Remove from tray and allow to cool.

For this recipe I have to give a nod to my sister-in-law who brought something quite similar to our family Christmas tree decorating party.  Each year we gather at my husband's grandma's to decorate her tree, and then enjoy an assortment of soups, and usually ham or egg salad sandwiches.  What more can I say, it's a tradition!

Of course I've made slight adjustments based on my cooking style and what makes is easy peasy to get to the table (not that it was hard to start with).  The flexibility to make this soup in a slow cooker for busy nights, or in a pot for a last minute dinner is certianly a plus.

​This recipe is really one of those that allows for whatever portions you have on hand. I don’t really measure, that’s the beauty of soups. Throw in an extra potato, repurpose last night’s extra ground beef, use up that open brick of cream cheese, or go generous on the minced garlic.  It will turn out great any way you mix it!

Methodology

When I prepare this soup I have a few tricks to keep prep time as simple as possible.

For starters, I cook my squash in bulk from the garden during the summer.  I typically use butternut squash, but you can use your favorite.  I then mash and freeze the squash in approximately two cup portions.  Since I've added the recipe to my regular meal planning this year, I'll probably freeze some 4 cup portions in a quart freezer bag for easily making this soup.  I simply take the squash out of the freezer the day before, and allow it to thaw in the fridge overnight.

My second timesaver for this recipe is preparing ground beef in bulk.  I have a whole post on tips for cooking meat in bulk HERE.  Since I freeze it in square freezer containers that hold approximately one pound of ground beef, I can take it directly from the freezer and pop the cube of ground into my soup at a moments notice.  It thaws pretty quickly.  

For additional time saving tips see the SWITCHES AND SUBSTITUTES section at the end of the recipe 

Ingredients

           4-5 medium potatoes, peeled and diced

            1 squash, cooked and mashed (approx. 4 cups)
            
            1 lb. ground beef, browned and drained

            1 (8 oz) brick of cream cheese
 
            ¼ cup of butter
 
            2 tsp. garlic, minced
 
            Salt and Pepper, to taste
 
            Milk or stock (optional)

Directions (Stovetop):
 
Place peeled and diced potatoes in the bottom of a large kettle or dutch oven.  Cover with just enough water to coat.  Boil until potatoes are tender.
 
Retain cooking liquid (do not drain) and add remaining ingredients.  Salt and pepper to taste. If needed, add additional liquid (milk, water, stock) to desired consistency. Cook over low heat until warmed through.
 
Serve warm.  Our family loves to season with garlic salt and parsley at the table.
 
Directions (Slow Cooker):
 
Place peeled and diced potatoes in the bottom of your slow cooker.  Cover with sufficient water to coat.  Cook on high 4-5 hours until potatoes are tender.
 
Retain cooking liquid (do not drain) and add remaining ingredients.  Salt and pepper to taste. Turn slow cooker to low and allow to cook until heated through.  
 
Serve warm.  Our family loves to season with garlic salt and parsley at the table.
 
Switches and Substitutes
 
Use frozen diced hash browns instead of peeling and dicing the potatoes fresh.
 
Use frozen or canned squash or pumpkin instead of fresh.
 
Use cooking stock instead of water when cooking the potatoes in a slow cooker. 
 
Sauté a small diced onion when browning the meat, for an extra add in.

HOME PRESERVATION - VEGETABLE

DIRECTIONS

Prepare vegetables.  Fill a large bowl with ice cubes.  Add cucumber slices then sprinkle them with the salt. Stir to combine.  

Allow the cucumbers to sit in the ice until the ice has melted.  Drain but do not rinse.

Prepare brine by mixing together vinegar, sugar, and celery seed in a large plastic storage container (a 4 quart ice cream pail works great).

Add the drained cucumbers to the brine and stir.

Cover and refrigerate.  After 24 hours stir the pickles again.  Repeat the stirring daily until the 4th day, when the pickles are then are ready to eat.

HOME PRESERVATION - VEGETABLE