Monday, November 28, 2011

Ranch Oyster Crackers

1 (1 ounce) package ranch dressing mix
1/2 teaspoon dried dill weed
1/4 cup vegetable oil
1/4 teaspoon lemon pepper (optional)
1/4 teaspoon garlic powder (optional)
5 cups oyster crackers

Preheat oven to 250 degrees F (120 degrees C). In a large mixing bowl, combine ranch dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Mix well. Add oyster crackers to the mixture and mix to coat the crackers. Pour the crackers onto a cookie sheet. Bake for 15 to 20 minutes, stirring gently halfway through the baking time.

Servings per Recipe: 10
Calories: 275

Thursday, November 24, 2011

Tuesday, November 15, 2011

Thankgiving Cookie Boxes

Our God, we give you thanks, and praise your glorious name. 1 Chronicles 29:13

I used my favorite cookie recipe Parkay Cookie Jar Recipe to make several different peanut butter cookies. I doubled the recipe and added an extra cup of flour to make a stiffer dough. I made about 10 dozen cookies Mini Chocolate Chips, Peanut Butter Cup, and Peanut.  I decorated up boxes with white paper that veggie cans had came in to deliver cookies with some tags that I made. I am delivery them this week to family and groups that I am involved in.

Monday, November 7, 2011

Ham, Swiss and Spinach Quiche

3 cups packed baby spinach, chopped
6 large eggs, lightly beaten
1 1/2 cups half and half
1/2 teaspoon salt
1/4 pound sliced ham, chopped
1 1/2 cups shredded Swiss cheese
1 9-inch frozen pie crust
Line a rimmed baking sheet with foil, place it in oven and preheat to 375°F. Mist a medium skillet with cooking spray and warm it over medium heat. Cook spinach, stirring often, until wilted. Remove spinach to a paper towel-lined plate and pat dry.

Combine eggs, half-andhalf and salt in a large bowl and whisk until well mixed. Arrange spinach on bottom of pie crust. Scatter ham over spinach. Sprinkle cheese over ham. Pour egg mixture into shell.

Place quiche on baking sheet and bake until filling is set and crust is golden, about 40 minutes. Let stand 10 minutes, slice into wedges, and serve hot.

Servings: 8
Calories: 298