Happy Memorial Day! ..."Bake/Cook Memories Forward!"

 Hey everyone....hope all is going great this Memorial Day! This was one of my dear dads favorite Holiday's. Growing up "Military", we all were taught to respect...honor and always be grateful to all those that served and are serving our Country. I know he's proud today in heaven seeing the wonderful ceremony at the Dallas memorial. My dad was also a great Chef. He taught me so many things...techniques in the kitchen but the one thing I regret most is not having his recipes written down. As we all know I've been working on my grandson's cookbook and I'm so thankful that he asked me to do this for him. Sometimes you don't realize how special a recipe is until a loved one passes, and you come across their "handwritten notes" in a cookbook or especially on a recipe card. I've also recently lost my Mom-in-law and inherited her recipe books. It's heart-warming when you see there "handwritten notes." I'm so thankful my grandson asked me to write the recipes...he said it would be more special. Wow. How sweet at such a young age to already have those thoughts. I have to totally agree. The pic below is just a few of her recipe books and special recipe notes that I've recently come across. I'm going to make some of her recipes that she must have liked by her little notes but hopefully make them a bit healthi-r ;-) I've truly enjoyed reading the cookbooks but sometimes have to laugh at all the ingredients that were used. It was definitely a time where a "stick of butter" was the "main ingredient." Ahh those were the days as they say! Well, I hope you have a "memorable" day & stay tuned for some fun summer recipes coming soon!

Blessed Cooking from My Home to Yours,

Cat

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Cats "Left-over Lovin' Quiche" 4 Mom!

 Hey y'all....hope your weekend is going well. It's Mother's Day weekend and for some of us our mothers are in heaven. I truly believe to celebrate their legacy by carrying on with their favorite dishes. We recently lost our "mom-in-law" and she loved it when I baked a quiche. Recently her son purchased "peppered turkey" by Boars-head and shared left-overs with us all. Oh my goodness...this Turley is perfect for my layered quiche. My recipe has a "no fail ingredient" that I was taught by my late dad. When dad retired, he became a chef so needless to say this recipe is extra special. This weekend we all love to cater to our moms...friends...loved ones but don't be afraid to use those leftovers. Trust me in this quiche nobody will know! I usually use ham with this recipe but I think my new love is the "Peppered Turkey" by Boars Head. Whatever you do this weekend take time for yourself. If you're like me and your family is miles away, then cherish the memories.... practice recipes so the next time you're all 2gether it will be perfect! Enjoy!

Blessed Cooking from My Home to Yours,

Cat

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Quilt blog: www.ihearditthroughthequilt-vine.blogspot.com

Here's all you need...

* One Pillsbury pie crust (thawed)

* 8 slices of "Peppered Turkey slices" by Boars Head ( 5 slices for crust-dice 3 for egg mixture)

* 4 extra-large eggs (Egg-lands Best)

* 1/4 cup light sour creme (shhhh...secret ingredient) helps quiche set up perfectly!

* 1/4 cup creme or low-fat milk

* 1/4 cup sharp grated cheese (finely shredded)

* 1/4 cup Italian style grated cheese (finely shredded)

* 1 Tb. mild hot sauce ( I love Taco Bell)

* 2 small, sweet peppers (red/green) for color diced

* 6-7 cherry tomatoes (cut in half) serrated knife works great

* 1 tsp (garlic powder)

* 1 tsp (white pepper)

Or season as desired.

Here's all you do...

Pre-heat oven to 425"

* Prepare pie crust in baking dish as desired ( I love Baker's joy cooking spray) ...

* Pinch around the edges (it has to look pretty) :-)

* using fork...poke a few holes on bottom of crust & sides

 ( I do this because of layering the turkey on crust)

* In large bowl whisk 2gether all ingredients except 5 turkey slices, tomatoes & peppers

* Layer pie crust as follows...

* Lay 5 turkey slices on top of pie crust with the "peppered edges" to the top

* Spread evenly your tomatoes and peppers

Tip: this is when I place my baking dish on a baking tray for easy/ safe access to the oven (trust me)

* Fill with your egg mixture

* Cover pie crust edges with aluminum foil or a pie crust shield 

Bake 30-35 minutes or until egg is cooked thoroughly (ovens vary)

Let cook as it will continue to set up!

Serve alongside a fruit salad or whatever your family desires!

Enjoy!

Cats "Texas Style Deviled Eggs"

 Hey everyone...hope y'all are having a great Saturday. I wanted to share my "Texas Style Deviled Eggs" with you in leu of "Cinco de' Mayo", weekend. Well for this Texas gal it's any weekend. I don't need to have a reason to make these yummy, deviled eggs They are a "staple" in my family during the Holiday's but would make a great dish for picknicks...potlucks etc. I do call them "Texas Deviled Eggs" due to the pickled jalapenos. I love pickled jalapenos...they are not as spicey and if you'd like you can just add some of the juice for a mild heat flavor. My grandson loves it when we make devilled eggs together. He loves these in the morning due to the ingredients they are kind of a "breakfast taco" without the tortilla. :-) Substitute any or the ingredients to your families' desires. Enjoy!

Blessed Cooking from My Home to Yours,

Cat

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Quilt Blog: www.ihearditthroughthequilt-vine.blogspot.com

Here's all you need...

(For a dozen deviled eggs)

* 6 eggs boiled and peeled  (let cool)

* Cut eggs in half and remove yoke. Set halved eggs in platter.

* In a medium bowl...add following to yokes.

* 1/4 cup ranch dressing ( I use lite)

* 1/4 c grated cheddar cheese

* 14 c. Bacon Bits ;-)

* 1 Tb. mustard

* 1 tsp. white pepper

* 2 Tb. pickle relish

* 2 Tb. pickled jalapenos (or to taste)

Here's all you do...

* Mix the above ingredients until smooth. ( I use a potato smasher)

* Fill your egg halves as desired. 

Garnish with more bacon bits on top. You can't go wrong with this step! :-)

Tip....if you'd like your filling a bit creamier just add in some pickle juice.

Refrigerate until ready to serve.

Tip...I place a few toothpicks at random before covering with saran wrap. Keeps the plastic from sticking to the eggs.

Cats Trivet....Aurifil thread...Cuisinart for dinner!

 Hey everyone...hope all is going well. If y'all are like me you're always wanting a fun & easy way to serve dinner. I love to make trivets. Not only are they functional but a great conversation starter. When you entertain & place a "homemade" trivet on the table it just feels like home. They also make great gifts for any occasion. I also love the convenience of "stove to table". Honestly any night of the week. I recently purchased the 3 qt. stainless steel round braiser by Cuisinart. Oh my goodness. I love the quality...the convenience and how you can serve straight to the table. It's definitely a "showstopper" on top of my Trivet that I recently made. Pop on over to my quilting blog for the full details of how easy this trivet is to make! Enjoy!

Blessed Cooking from My Home to Yours,

Cat

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www.ihearditthroughthequilt-vine.blogspot.com