Recipes I'm Tired of Typing Out or Reciting

Taco Shells....

This is not even remotely close to a "recipe", but I think it is so great I felt the need to share it.

Don't you just HATE when your taco shells close while they are cooking? How else are you supposed to shove all of that deliciousness into your shell? Here is your answer.

Separate your oven racks a bit, put the lower one all of the way done and spread a piece of aluminum foil on it. The foil is there to catch any oil that drops. Preheat oven to the necessary temperature.

Load your shells DIRECTLY on the racks as per the picture below.

The tricky part is getting them out, if you are like my mother (and I attain to be), you have asbestos hands and you just reach in and pull them out while mocking any other weenie in the room.

Otherwise, you may want to pull the rack out a bit and try using tongs (just don't crack them) or an oven mitt but I they tend to be too bulky.

Crustless Zucchini Quiche

I had never heard of a "crustless" quiche until I had my second child. I am in a MOMS Club and they do something called "Sunshine". "Sunshine" is awesome. When you have a baby all of these other generous women sign up for a date and bring you and your family a full cooked meal. We had a number of delicious meals that were truly appreciated. Crustless Quiche was one of them. I went on a hunt on the internet and found a number of recipes, I mixed a few of them and this is what I went with for the final recipe. Yum. This has become one of my go-to brunch recipes for it's tastiness, appeal and the number of people that have requested the recipe.

Preheat oven to 350*

2 Medium to Large Zucchinis, peeled & shredded (What does this mean? You will want the shredded zucchini to equal a minimum of 3 cups, up to 4 is all good.)
1 med. onion, cut up fine (Again, I hate when this is used as a measurement, I would guesstimate about a 1/3 of a cup)
1 c. Bisquick1/4 of Grated Cheese (Parmesan, Romano whatever you have)
1 c. Shredded Extra Sharp Cheddar Cheese (more cheese, you ask? don't judge me, just do it.)
not quite 1/4 c. vegetable oil
1 tsp. salt
1 tsp. garlic powder
1 tsp. parsley
1 tsp. basil
4 lg. eggs

Mix all in large bowl.
Coat a pie plate with non-stick cooking spray
Dump in the mixed ingredients
Bake at 350* degrees about 1 hour; it is done when top is golden brown.

Serve hot or cold and great reheated in the microwave also.

Real Homemade Macaroni & Cheese

I never ate that boxed stuff growing up, I never even knew it existed until well into high school. I hate it, it skeeves me, but that does not stop my husband and the 4 year old from housing a box of orange slimy Sponge Bob's. They will also willingly eat my homemade mac & cheese, which has become quite the crowd pleaser at family parties. I think the real stuff is well worth the effort.

Ingredients -
1/2 Box of Cooked Pasta Drained (Minimum!! If you are having more than 4 people I would go with 3/4's of a box and up)- I prefer Rotelle or Rotini, something to give the cheese to "stick" to.
2 tbs Butter
1 1/2 tbs of flour
2 C of Milk
1- 8oz Stick of Extra Sharp Cheese - Shredded or Chunked (I like Cabot - I find that Cracker Barrel doesn't always melt correctly)
(+2-3 more ounces of Mozzarella cheese, if you have it, also Shredded or Chunked)
Handful of Bread Crumbs
Non-Stick Cooking Spray

1 - Pre-Heat Oven to 350*
2 - Spray casserole dish with Non-Stick Cooking Spray(2Qt & Up)
3 - Melt butter in casserole dish in the microwave
4 - Mix flour with butter

5 - Pour in milk - Stir
6 - Add in cheese - Stir
7 - Microwave on 50% for 3 minutes, then 1 minute at a time until cheese starts to melt. Do NOT get anxious and just ramp it up to seven or so minutes to get it done, the milk will curdle and get sour.

8 - Once the cheese is melty, add in your pasta by the handful UNTIL your noodles are just covered by the milky mixture.**
9 - Scatter Bread Crumbs across the top
10 - Bake for 25 minutes or until the cheese is bubbly and the breadcrumbs are toasty. Let sit for 5 minutes before serving.

**If you should "over noodle" and your milk is not covering at least 50% of the top most noodle - then you can add a bit more milk to the dish. If you made too many noodles try not to force them all into the dish. Eat them while you wait, use them for a child's lunch, or just throw them out. Don't be a total cheap ass, a box of this stuff is like 99¢.

Enjoy!

Taco Dip - Trust Me, it's delicious.

It really is as simple as it sounds, but it is one little step that you take that makes it so good. This is a Go-To dip for me, it is cheap, easy and you look like a champ. Roll in with your pie plate and a bag of Tostitos and watch it disappear.

Ingredients -
16oz Sour Cream minus 2oz (Full Fat, who are you trying to fool with the other stuff)
1 Packet Old El Paso Original Taco Seasoning
1 16oz Packet of Finely Shredded Mexican Blend Cheese (without seasoning added)
**Handful of Tomatoes (Use Plum Tomatoes in the off season) - slice the tomatoes width-wise and use a spoon to scoop out the "guts". Then chop the tomatoes into small pieces.

**This is the MOST IMPORTANT STEP, many people make this appetizer with salsa or the tomatoes as is, watery sour cream is the worst and that is what makes it crappy when others serve it. Follow these simple steps and you will be a hero.

(Also, a side note regarding the above photo. I usually do this over the sink, but for the sake of the photo I used a cutting board. Seconds later I spilled tomato guts down the front of myself. Use the sink.)

Mix sour cream & taco seasoning, spread across the bottom of a pie plate.

If you have time - chill this a bit before serving. Shake out some cheese on top, don't be cheap.

Then spread out the tomatoes. And chow.

Cream of Broccoli Soup with Dumplings

This recipe, well, no one in my immediate family will eat it. I am not offended by this. I have local moms waiting by their door for a jar of warm deliciousness. (2, there are 2.) It doesn't matter, the soup is great and the Saint Rose Bazaar hasn't been the same since my Mom stopped making it for them. And I will eat it daily for multiple days if necessary. (My secret that makes it even better, is in the butter.)

1 BIG Can of College Inn Chicken Broth
3 cups of milk for soup + 2/3rds of a cup for dumplings
1/2 stick of butter (this is a lie, by the end I have dropped the whole thing in. It is why my soup is so fricking good)
1lb of fresh broccoli florets (OR like me, go with 1 bag and a third of frozen broccoli, it is just easier)
1/2 tsp pepper (or more to taste)
1/2 tsp celery seed (optional)
2 cups of Bisquick for Dumplings - follow their recipe EXPLICITLY. I'm serious, don't wander away. They will turn to stone.

1 - In a large pot, warm chicken broth, milk & half of the stick of butter. Bring to a SLOW boil otherwise you will burn the milk.

2 - Drop in broccoli & pepper, let soup return to a slow boil again. (drop in another 2 tbs of butter)

3 - Follow the instructions on the Bisquick box to make approx 10 dumplings.
Mix Together -
2 cups Original Bisquick
2/3 cup of milk
Stir ingredients until soft dough forms.
Drop by spoonfuls onto boiling soup; reduce heat.
Cook uncovered 10 minutes. Cover and cook 10 minutes.