Ham & Green Chile Quiche

Tonight's dinner meal consisted of Ham & Green Chile Quiche, sweet peas and homemade bread. It was definitely an easy meal yet tasty too.

Ham & Green Chile Quiche
1 9 inch, unbaked deep dish pie crust
1-1/2 c.diced cooked ham (lunch meat is good to use in this)
1 small can diced green chiles, undrained (or 4-5 small to med. size fresh jalapenos diced)
2 c. grated mexican cheese blend
1 small can evaporated milk
1/2 c. milk
3 eggs, beaten
1/4 tsp. garlic powder
salt & pepper to taste




Preheat oven to 375* Pour ham & chilies (or jalapenos) into bottom of unbaked pie crust. Spread grated cheese evenly over top. Combine milks & eggs. Which together well. Stir in salt, pepper and garlic powder. Pour over cheese & ham. Bake for 50 minutes. Cover crust edges with foil if they brown too quickly before the quiche has cooked completely. Remove from oven and allow to sit for 10-12 minutes before slicing.

Click HERE for printable recipe

Single Layer Deep Dish Pie Crust

1-1/2 c. flour
1/4 tsp. salt
1/4 c. cold butter
1/4 c. butter flavor shortening
4-5 Tblsp. iced cold water
9-1/2" deep dish pie plate




In a food processor, pulse flour, salt, butter & shortening until mixture resembles large, coarse crumbs. Add in water a tablespoon at a time and pulse just until a ball starts to form. Do not over mix! Shape dough into a round circle and wrap in plastic wrap. Place in the freezer for 10-15 minutes or until dough is cold and easy to handle.



On a lightly floured surface, roll dough out into about an 11" circle. Roll dough up onto your rolling pin and transfer to pie dish. Unroll dough and form into dish. Trim edges and flute or use your fork to make a design along edging. Pour in filling and bake for 30-40 minutes at 350*.

Click HERE for printable recipe

Single Layer Deep Dish Pie Crust

1-1/2 c. flour
1/4 tsp. salt
1/4 c. cold butter
1/4 c. butter flavor shortening
4-5 Tblsp. iced cold water
9-1/2" deep dish pie plate




In a food processor, pulse flour, salt, butter & shortening until mixture resembles large, coarse crumbs. Add in water a tablespoon at a time and pulse just until a ball starts to form. Do not over mix! Shape dough into a round circle and wrap in plastic wrap. Place in the freezer for 10-15 minutes or until dough is cold and easy to handle.



On a lightly floured surface, roll dough out into about an 11" circle. Roll dough up onto your rolling pin and transfer to pie dish. Unroll dough and form into dish. Trim edges and flute or use your fork to make a design along edging. Pour in filling and bake for 30-40 minutes at 350*.

Click HERE for printable recipe

Last Minute Baking

Remembering at last minute this morning that I was in charge of bringing rolls to our Lady's Luncheon today, I quickly pulled out one of my favorite recipes from Paula Deen. I increased my ingredient amounts slightly to get almost a full muffin pan worth. Normally the recipe only makes half a pan. These are so yummy! In less than 20 minutes I had my rolls mixed, baked and ready to go, not to mention clean up was a snap! How quick is that!?!

Easy Rolls
1-1/2 c. self rising flour
3/4 c. milk
1-1/2 tsp. sugar
3 Tblsp. mayonnaise



Preheat oven to 350*. In a small mixing bowl stir together milk and flour until smooth. Add in sugar and mayonnaise. Mix well. Spoon batter into a greased muffin pan and bake for 12-15 minutes.

Click HERE for printable recipe

Recipe adapted from "The Lady & Sons Savannah Country Cookbook" by Paula Deen

Potato Bread

Since today is my bread making day, I wanted to share a recipe with you that I haven't posted yet...Potato Bread.

Homemade Potato Bread
1 medium sized potato, peeled & diced
1 quart (4 c.) water
2 Tblsp. butter
3 tsp. salt
2 pkgs. active dry yeast*
1 tsp. sugar
1 c. luke warm water
11 to 12 c. sifted all-purpose flour, divided

*yeast: one 1/4 oz. package = 2-1/4 tsp. of bulk yeast; therefore to make this recipe, you will need 4-1/2 tsp. bulk yeast if not using packets.




Cook peeled & diced potato in the quart of water until tender. Drain potato reserving the water. Mash potato until lump free. Add mashed potato to the reserved water. Stir in butter and salt. Let mixture cool to luke warm.


Dissolve yeast & sugar in the 1 c. of luke warm water. Allow to stand for 5 to 10 minutes.



Add 6 cups of the flour gradually to the potato mixture, beating after each addition until smooth. Mix in dissolved yeast and beat thoroughly.


Cover and allow dough to rise in a warm place.



Turn dough out onto a floured work surface. Work in enough of the remaining flour to make a soft dough. Knead in flour until dough becomes smooth and satiny.



Transfer dough to a greased bowl and turn once to coat all sides. Cover and let rise until doubled in bulk.



Punch dough down and divide into 3 portions. Shape each portion into a loaf and place into greased bread pans. Cover and allow to rise until doubled in size.


Bake at 375* for 40 minutes. Remove from pans to cool.

Click HERE for printable recipe