Servings 4

INGREDIENTS:

1 (12-inch) pre-baked pizza crust (baked 375 degrees F for about 8-10 minutes depending on how crusty you like the crust)

pizza sauce (as much as desired)

1 cup shredded provolone cheese

1 cup shredded mozzarella cheese

25-30 fresh baby spinach leaves, washed and dried

1 small red onion, sliced

3/4 cup crumbled feta cheese

1/3 cup sliced Kalamata olives

3 tablespoons finely diced sun-dried tomatoes in oil

balsamic vinegar

INSTRUCTIONS:————————————–

Place the pre-baked pizza crust on a pizza pan (you can use the same pan that you used to pre-bake the crust).

Spread the pizza sauce onto the crust, then sprinkle with provolone and mozzarella.

Bake for 7-9 minutes.

Immediately spread the spinach leaves over the hot cheese, then sprinkle with feta cheese, olives and sundried tomatoes.

Mist with balsamic vinegar.

For a less stronger spinach flavor cook the spinach according to package directions, cool then hand-squeeze dry

When I made this pizza I pre-baked my crust for 8 minutes 375 degrees F bottom oven rack

Servings 4-6

INGREDIENTS:

1 (12-inch) partially-baked pizza crust

1 (10 ounce)  box frozen spinach, thawed and hand-squeezed dry to remove all excess moisture

1 (15 ounce) container ricotta cheese

2 tablespoons freshly grated Parmesan cheese

2 minced garlic cloves

1 egg white

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

1/2 teaspoon salt

fresh ground black pepper, to taste

1 medium plum tomato, sliced

1/2 small red onion, chopped

1 cup shredded provolone cheese (can use more)

INSTRUCTIONS:—————————————–

Preheat  oven to 375 degrees F.

In a large bowl combine the the spinach with ricotta cheese,  2 tablespoons Parmesan cheese, garlic, egg white, basil, oregano, salt and pepper.

Place pizza crust on round pizza pan.

Spread crust with spinach mix.

Top with tomato and red onions.

Bake 15 minutes.

Sprinkle with provolone cheese (or can use mozzarella cheese) then return to oven and bake 10 more minutes or until cheese is melted.

You will also find this recipe on www,recipezazz.com

Servings 4-6

INGREDIENTS:

8 ounces uncooked large elbow macaroni

1  (10 3/4-ounce) can condensed cream of mushroom soup, undiluted

1 teaspoon onion powder

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1/2 cup mayonnaise (do not use salad dressing)

1/2 cup light cream or milk

1  (8-ounce) package shredded sharp Cheddar cheese

1/2 cup freshly grated Parmesan cheese

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Grease a 2-1/2 quart baking dish.

In a large bowl whisk the condensed soup with the next 5 ingredients until well combined.

Mix in the shredded cheese and cooked macaroni.

Transfer to baking dish.

Use right away or freeze

To use frozen wraps: Thaw in the refrigerator overnight, remove plastic wrap; wrap tortilla in a moist microwave-safe paper towel, then microwave on high for 30-60 seconds or until heated through and serve immediately

Yes baking powder it creates a fluffy texture!

Yield 4 wraps

INGREDIENTS:

8 large or extra-large eggs

3 tablespoons light cream

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 to 1/2 teaspoon fresh ground pepper

2 tablespoons butter or canola oil

1-1/4 cups shredded cheddar cheese

1 cup finely diced fully cooked ham (can use more)

4 (8 inch) flour tortillas, warmed

INSTRUCTIONS:———————————-

In a small bowl whisk the eggs with light cream, salt, baking powder and pepper.

In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set.

Stir in cheese and ham.

Spoon egg mixture down the center of each tortilla; roll up.

Serve immediately, or wrap in plastic wrap and freeze in a resealable plastic bag.

This make two quiche so you can freeze one for another meal

To use frozen quiche; completely thaw in refrigerator, remove from refrigerator then bake as directed

INGREDIENTS:

2 unbaked (9-inch) pastry shells

2-1/2 cups diced fully cooked ham

2-1/4 cups shredded sharp cheddar cheese

2 teaspoons dried minced onion

4 large eggs

2 cups half-and-half cream

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

INSTRUCTIONS:———————————————

Line unpricked pastry shells with a double thickness of heavy-duty foil.

Bake at 400 degrees F for 5 minutes; remove foil then bake 5 minutes longer.

Divide ham, cheese and onion between the shells.

In a bowl whisk eggs with cream, salt and pepper.

Pour into shells.

Cover and freeze for up to 3 months OR cover edges with foil and bake at 400 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean

Let stand for 5-10 minutes before cutting.

Servings 6

INGREDIENTS:

6 -8 slices uncooked bacon, more if desired

4 medium potatoes, peeled and diced into 1/2 inch pieces

1 small onion (or 4 -5 green onions, chopped)

1/2 medium green bell pepper, seeded and chopped (or a mixture of both red and greenbell peppers)

1/2 teaspoon seasoning salt

fresh ground black pepper, to taste

2 -3 tablespoons grated parmesan cheese

6 to 7 large eggs, lightly beaten

1-1/2 cups shredded Swiss cheese (or can use cheddar cheese)

1 cup whole milk or 1 cup half-and-half cream

1/3 cup Bisquick baking mix

2 tablespoons butter or 2 tablespoons margarine, melted

Test Kitchen Notes; for 2-1/2-inch tins you should get 12 quiches but it will depend on the size of your muffin tins, baking time will need some adjusting for smaller or larger tins

The baked quiches can be made ahead and frozen, to reheat place on baking sheet and bake in preheated 3oo degree F oven for about 20-22 minutes or you can warm in the microwave by placing 2 to 4 quiches on microwave-safe plate and microwave on medium power for 3 minutes or until hot

INGREDIENTS:

1 (12 ounce) can evaporated milk

3 large eggs, beaten

2 tablespoons all-purpose flour

1/4 teaspoon garlic powder

1/4 teaspoon seasoned salt

1/4 to 1/2 teaspoon fresh ground black pepper

pinch cayenne pepper (optional)

2 cups shredded sharp cheddar cheese

2 cups chopped, frozen broccoli, thawed and drained then hand-squeezed dry to remove all moisture

1/2 cup finely chopped red bell pepper

INSTRUCTIONS:————————————

Preheat oven to 350 degrees F.

Lightly grease and flour 12 (2-1/2-inch) muffin tins.

In a bowl whisk the evaporated milk with eggs; add in flour, garlic powder, seasoned salt and black pepper until blended.

Stir in cheddar cheese, broccoli and bell pepper.

Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup filling almost to rim then gently stir mixture to evenly distribute ingredients.

Bake for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned.

Cool in pans for 15 minutes.

Run a small  knife around inside edges of muffin cups, then carefully remove quiches.