Garden Quiche

Process in blender until smooth:
5 eggs
3/4 c small curd cottage cheese
1/4 cup flour
1/2 tsp baking powder
3/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

In a large bowl mix:
3/4 to 1 cup cooked, drained, and chopped spinach (or 5-6 oz frozen chopped spinach, thawed and squeezed dry)
1/2 cup chopped red or orange pepper (or half and half)
2-3 green onions, chopped.
3 oz grated swiss cheese
3 oz grated cheddar cheese
3/4 cup small curd cottage cheese

Stir in egg mixture. Pour into a 10" buttered pie dish and top with sliced tomato rounds.

Bake at 350 degrees for about 45-50 minutes.

For a 9" x 13" dish, double the recipe and cook for 50-60 minutes.

Vegetable Fettuccine, Mixed Green Salad with Parmesan Crisps, and Lemonade Cheesecake Pie

Vegetable Fettuccine
Adapted from a recipe in "Simply Organic" by Jesse Ziff Cool

1 pound fettuccine
1/4 cup extra-virgin olive oil
1 small red onion, thinly sliced
1/2 red bell pepper, thinly sliced
2 large garlic cloves, minced
1 jalapeno chile pepper, seeded and minced
1/4 cup tequila
1 teaspoon oregano
4 ounces feta cheese, crumbled
1 avocado, halved, pitted, peeled, and chopped

Cook the fettuccine according to the package directions. Drain and transfer to a large bowl.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and the bell pepper and cook for 2 minutes. Add the garlic, chile pepper, and tequila and cook for several more minutes.

Stir the cheese and avocado into the sauce. Add the sauce to the pasta and toss well. Serves 4.


Mixed Green Salad with Parmesan Crisps
From a recipe in Kraft Food and Family Magazine, Spring 2005

1 cup Kraft 100% grated parmesan cheese
2 tsp. finely chopped rosemary
8 cups mixed green salad
1/2 cup seedless red grapes, halved

Preheat oven to 400 degrees Farenheit. Mix cheese and rosemary. Place 1 tablespoon cheese mixture on lightly greased baking sheet and press so it sticks together and flattens.

Repeat with the remaining cheese mixture, making 16 crisps total, allowing 1 inch between each flattened crisp. Bake 5 minutes. Turn crisps over; bake an additional 1 minute or until golden brown. Cool on wire rack.

Serve greens with grape halves and 2 parmesan crips each. Serves 8.


Lemonade Cheesecake Pie
From a recipe in Kraft Food and Family Magazine, Spring 2009

1 package (8 oz) Philadelphia cream cheese, softened
1/2 cup thawed frozen lemonade concentrate
1 tub (8 oz) Cool Whip whipped topping, thawed, divided
2 cups Honey Maid graham cracker crumbs
6 tablespoons margarine, melted
1/4 cup sugar
1 1/2 cups sliced fresh strawberries

Mix graham cracker crumbs, margarine, and sugar. Press onto bottom of a pie baking dish.

Beat cream cheese in large bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Whisk in 2 cups Cool Whip; spoon into crust.

Refrigerate 4 hours or until firm.

Top pie with strawberry slices and spoon the remaining Cool Whip around the edge of the pie. Serves 8.

Apple Carrot Muffins

*****VERY GOOD*****
(the real name is Bran Flax Muffins, but no one will eat them with a nasty sounding name like that)

1 ½ c. Unbleached white Flour
¾ c. Flaxseed Meal
¾ c. Oat Bran (oatmeal ground in the food processor also works)
1 c. Brown Sugar
2 tsp. Baking Soda
1 tsp. Baking Powder
½ tsp. Salt
2 tsp. Cinnamon
1 ½ c. Shredded Carrots
2 Apples, peeled and shredded
½ c. Raisins (optional)
1 c. Nuts, chopped
¾ c. Milk
2 Eggs beaten
1 tsp. Vanilla

Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, and cinnamon in a large bowl. Stir in carrots, apples, raisins (if desired) and nuts. Combine milk, beaten eggs, and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. No not over mix. Fill muffin cups ¾ full. Bake at 350F for 15-30 minutes. Makes 25+ muffins.