Easy Bake Quiche

Easy Bake Quiche

By: The Crafty Practitioner

Ingredients:

• 1 unbaked 9" pie shell {I buy them frozen}
• 1 cup shredded swiss cheese
• 1 cup heavy cream or half-and-half
• 3 eggs
• Any other ingredients you may want {I use deli ham that I chop/slice up}
• Salt & Pepper

Directions:

1. Preheat oven to 375 degrees
2. Chop/Slice whatever ingredients you have chosen for your quiche.
   
   
   
   
3. Mix the shredded swiss and chopped ingredients together and sprinkle them into the pie shell.
   
   
   
   
4. Beat together the heavy cream, eggs, and any seasonings (salt & pepper in my recipe).
   
   
   
   
5. Line a baking sheet with foil and place the pie tin on the pan *do this before pouring the liquid in!*
   
6. Pour the liquid mixture over the ingredients that are already in the pie shell.
   
   
   
   
   
   
   
7. Bake approximately 35-45 minutes or until a knife inserted in the center comes out clean and the top is golden brown.
   
   
   
   
   
   
   
   
   If you make a variation with other ingredients that turns out really good then please email me or post it in the comments, I will gladly add it on here! =)

Live & Learn Thursday- Kitchen Edition!

Happy New Year!

This week I am going to share a recipe that I originally thought was a chicken and "sauce" that I could serve on rice as is after cooking. Well, I LEARNED differently... this ended up soaking up all the sauce and liquid while cooking in the crock pot. Don't get me wrong, this made it incredibly tender and tasty. After living & learning through trying this one I have tweaked the recipe a bit and this is now my recipe for Shredded Chicken Sandwiches!

Shredded Chicken Sandwiches

Ingredients:


3 Boneless, Skinless Chicken Breasts
1 cup Dijon Mustard
1/2 cup Maple Syrup
2 Tablespoon Red Wine Vinegar
Salt & Pepper

Steps:

1. Rinse chicken breasts any place in ziplock freezer bag.
2. Mix all ingredients & seasonings in a bowl and the pour into bag over chicken.
3. Seal, label, freeze flat.

Cooking Instructions:
Thaw in refrigerator overnight or in cool water for 30 minutes.
Place in crock pot and cook on LOW for 8 hours OR on HIGH for 4 hours.
After removing shred chicken with 2 forks and stir in remaining fluid from crock pot.

These are great served on any kind of bun or bread. Also with BBQ or any sauce of your choice!

Crafty Practitioner's Frito Pie

Crafty Practitioner's Frito Pie

Ingredients:

• 1lb. Ground Beef
• 1 can chili (I like to use skyline chili because well, I love it!)
• 1 can crescent rolls
• 1 cup sour cream
• 1.25 cup shredded cheddar cheese
• 2 cups of crushed corn chips (I use real fritos because I think they are the best!)

Instructions:

• Preheat oven to 400 degrees F
• In a large skillet brown the ground beef until it is tender and no longer pink.
  
• Drain and return to skillet. Add the chili and simmer for 5 minutes.
  
• Separate crescent rolls into triangles and lay them in a greased 9" round pie dish (I use a deep dish- if you don't have a deep dish then reduce the amount of chili that you use). Place the points inwards towards the center of the pie dish. Seal the seams by pressing them together. This forms the crust!
  
• Sprinkle 1 cup of the crushed corn chips onto the crust.
  
  
  
  
• Spoon meat mixture over the top of the corn chips, spreading evenly.
  
• Stir sour cream until smooth, then spread over meat.
  
• Top with shredded cheese and the remaining 1 cup of crushed corn chips.
  
  
  
  
• Bake until crust is golden brown, about 20-25 minutes.
  
  
  
  
• Enjoy!
  
  
  
  

Linking up today with:

Crafty Practitioner's "Get Well" Lasagna

Ingredients:

• 1 lb. ground beef
• 1/2 medium white onion
• 1/2 tsp. salt
• 1/8 tsp. garlic powder
• 20oz. spaghetti sauce
• 1 pint of small curd cottage cheese
• 2 Tbsp. dried parsley
• approx. 1/2 box lasagna noodles
• 16 oz. shredded Mozzarella Cheese

Instructions:

1. Finely chop onion.
2. Combine ground beef, onion, salt, and garlic powder in a large skillet. Cook over medium-high heat until ground beef is browned and tender.
3. Drain and put back into the skillet {or a pot } and add spaghetti sauce and simmer for 15 minutes of medium-low heat, stirring occasionally. 
4. In a separate bowl, combine cottage cheese, 4 oz. shredded mozzarella, and dried parsley. Mix well.
5. It is now time to layer your lasagna.

Layering Instructions:

1. Put a small amount of spaghetti sauce in the bottom of the pan {9x13 or whatever size you prefer}. This will keep the noodles from sticking to the pan.
2. Layer a single row of noodles.
3. Layer 1/3 meat sauce mixture.
4. Layer 1/3 mozzarella cheese.
5. Layer 1/3 cottage cheese mixture {I smear it with a spatula lightly}.
6. Layer a single row of noodles.
7. Layer 1/3 meat sauce mixture.
8. Layer 1/3 mozzarella cheese.
9. Layer 1/3 cottage cheese mixture.
10. Layer a single row of noodles.
11. Layer 1/3 meat sauce mixture.
12. Layer 1/3 cottage cheese mixture.
13. Layer 1/3 mozzarella cheese last so that it makes nicely on top!
    
    
    
    

Cover with tin foil and bake at 350 degrees for 45 minutes or until it is hot and bubbly in the middle {I make mine in a big pan and it takes closer to 1hour20minutes}.

I am linking up with a couple fabulous ladies today:

Recipe Sharing Monday!

Today I am linking up with Jam Hands for Recipe Sharing Monday!

Taco Empanadas

A recipe created by your truly.

Ingredients:

• 1lb. ground beef (or ground turkey)
• 1 pkt. taco seasoning
• water
• Pillsbury Grands Flaky Layers "Butter"
• Shredded Cheese (Mexican Blend)
• Sour Cream

Directions:

1. Preheat over to 375 degrees F.
2. Brown ground beef over medium high heat on the stove.
3. Drain and add water and taco seasoning per packet directions.
4. Flatten biscuit into flat 6 inch diameter circle.
5. Put approx. 1/2 cup of taco meat on biscuit. Sprinkle cheese on top of meat.
6. fold biscuit over and pinch the sides together to make a semi-circle. 
7. Seal it well and place on cookie sheet (I sprayed the cookie sheet with PAM).
8. Repeat for as many Empanadas as you want.
   
9. Bake at 375 or approx. 13 minutes, until lightly golden brown!
10. Top with sour cream (or any other toppings you want)!
11. ENJOY!

Slowcooker BBQ Ribs

Slowcooker BBQ Ribs

Ingredients:

• 4 pounds Pork Baby Back Ribs
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• Salt
• Pepper

Sauce Ingredients:

• 2 cups BBQ Sauce (I use Montgomery Inn)
• 1 cup Ketchup
• 1/2 cup packed Brown Sugar
• 4 tbsp Red Wine Vinegar
• 2 tsp Worcestershire Sauce
• 2 tsp Dried Oregano

Instructions:

1. Preheat the oven to 400 degrees.
2. Place ribs in foil lined cookie sheet and season with salt, pepper, garlic powder and onion powder.
   
   
   
   
   
   
   
3. Bake for 15 minutes.
   
4. While ribs are baking, in a medium bowl combine BBQ sauce, ketchup, brown sugar, vinegar, worcestershire, and oregano.
   
   
   
   
5. Turn ribs over and bake for another 15 minutes.
   
6. Drain fat.
7. Place ribs in slow cooker (I cut each slab in half and stood them up on their sides in order to fit them all and cook more evenly).
   
8. Pour sauce mixture on top.
   
   
   
   
9. Cook on LOW for 6-8 hours or until tender (6 to 6.5 is enough in my crock pot).
   
10. Enjoy!