Spinach Feta Quiche

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Ingredients:

10 oz frozen spinach (thawed)
4 eggs
4-6 oz. feta
1/2 c. cheddar chez shredded
All ready made pie crust (I prefer the ones that you have to press into a pie pan)
garlic (2 tsp)
olive oil (1 tbsp)
1 onion
salt/pepper
1/2 milk

Directions:

Heat oven to 375 degrees. In a skillet saute onion, garlic, olive oil together until onions soften. Add spinach, feta, 1/4 cheddar, salt and pepper and warm on skillet. Add mixture to pie crust. Separately beat together eggs & milk. Pour egg mixture over spinach mixture in pie crust. Bake in oven for 15 minutes. Take out and add remainder cheddar on top. Bake for a remaining 40 minutes. Remove from oven and let stand for 10 minutes before serving.

Notes: THIS IS SOOOO GOOD! I love this quiche. I think I found it on allrecipes awhile back. I basically stick to the ingredients, but I'm sure you could add more cheese if you like...or garlic. Whatever you like. I do like to bake the pie crust alone for 5 minutes before pouring the ingredients in. This is great for breakfast OR even dinner with light garden salad. Enjoy!

Bowtie Tuna Pasta

Ingredients:

1 lb. bow tie pasta
1 1/4 cup light mayo
4 oz. feta cheese, crumbled
2 cloves of garlic, minced
1/2 tsp. black pepper
1/2 c. Parmesan
1 can (6 1/2 oz) solid white tuna
1/2 cup diced red peppers
1/2 cup celery, diced
3/4 cup black olives, halved

Directions:

Cook pasta, drain and rinse with cold water. Set aside. Combine mayo, feta, garlic, black pepper and parmesan to make dressing. Set aside. Drain and flake tuna. Add bell peppers, celery, and olives to the tuna. Then add dressing to tuna mixture and mix well. Slowly add pasta to the mixture. Gentle mix- flipping bottom to top slowly. Salt and pepper to taste.

Notes:

This is another HUGE hit in our home! My kids LOVE it! I found the recipe off of a PUBLIX bowtie pasta box. It stuck to our family ever since. I generally do everything as is, but sometimes I might be short an ingredient--like celery--for some reason I don't have celery a lot in my home. You MUST have the feta, garlic, parm, tuna, red peppers, & olives to get a good flavor though! I don't always use the amount of mayo--I tend to cut back. I also like to get Athenos Tomato/ Basil to give it more flavor. I have used just plan feta though which works fine. Sometimes I'll throw in some Italian seasoning. The parmesean I use is just the sprinkle kind you get for spaghetti in the plastic container. You could do fresh though! Oh and you can eat this dish HOT or COLD. My hubby loves it HOT, but the rest of us likes it cold. I'll post a picture next time I make it!

7 Layer Salad

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Ingredients:

3 tomatoes
2 cucumbers
1 onion
6 radishes
1/2 lb. fresh mushrooms, sliced
1 head of lettuce
1 pkg. frozen green peas
6 slices bacon, cooked crisped and crumbled
8 oz. sharp cheddar cheese, grated
1 pt. mayo

Directions:

Layer salad in given order. Place mayo on top. Cover and seal in airtight container. Allow to sit for 8 to 10 hours before serving.

Notes:

I can't believe I'm giving this recipe! This is my famous HUGE salad that was given to me once again by my momma. She had a friend name Neil give it to her...so it's not a family secret. It is INCREDIBLE. Every time I make this salad I get compliments. It is a HUGE salad, so if you don't want it too big you can half the ingredients or take some out. We generally make this salad for any special holiday! If you decided to remove some ingredients, make sure you leave in the frozen peas, tomatoes, and bacon at least! The more the salad sits in the refrig, the better it will be. I generally cut back on the mayo too. Once you have dug into the salad though, you can't really keep the leftovers...they tend to get all soggy by the next day.....SO make sure your guest eat this up!

Chili Cheese Dip

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Ingredients:

2 cans Hormel chili
2 cans of Campbell Nacho OR Cheddar soup
1 8oz. shredded cheddar cheese
1/2 can of sliced black olives

Directions:
Mix together chili and soup. Sprinkle shredded cheese on top. Cover with clear wrap and heat in microwave for 4-6 minutes. Sprinkle with black olives on top for garnish. Serve with tortilla chips.

Notes: This is definitely one recipe that our family LOVES to eat during football season! It is so good, and once again...given to me by my mommy! The only thing I do a bit differently is I like to stir the mixture every couple of minutes, then pop it right back in the microwave. I do this just to make sure it gets heated all the way through. Oh and you can use chili with beans or without. It's just what you prefer. Enjoy!

Hawaiian Chicken

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Ingredients:

1 5oz bottle of soy sauce
2 cloves of garlic
2 tbsp. sugar
dash pepper
1 5 oz. bottle water (or the equivalent with tap)
2 tbsp. vinegar
1 tsp. ginger
1 med. chopped onion

Directions:

Mix all ingredients. Add chicken breast (unfrozen). Marinate overnight or at least half the day. Bake for 1 1/2 hrs covered with foil at 350 degrees. The last 20 minutes I take the foil off so that the chicken gets a nice golden brown color.

Notes:

First off, if I don't have "bottle" water, I just use tap. It works the same. If you don't have ginger, it's not a big deal. I've cooked without it, but the ginger flavor is fabulous. I generally place all the ingredients in a 9x13 pan (glass or metal). You can put as much chicken in the pan, as long as the chickens don't overlap on each other. If you forget to marinate overnight, as long as you prep this in the morning...and then cook it in the evening....the flavor will be just as good. This recipe is a hit in my family. We LOVE it & I love to make it for company. I ALWAYS get compliments on it, and it is sooooo easy. The flavor is not a typical "sweet" Hawaiian, but more like a oriental flavor. It's the best chicken ever!

This recipe was given to me from my mother, which was passed to her by a lady from church named Edith.