This makes a great brunch!

Notes from our test kitchen; make certain that you paper towel dry the hash browns as much as possible before using, fresh sauteed sliced mushrooms may be replaced for the canned, chopped cooked bacon may be replaced for the ham, for a quicker that place the hash browns in the microwave

Servings 6-8

Ingredients:

CRUST:

3 cups shredded hash browns, thawed

1/2 teaspoon freshly ground black pepper

1/2 teaspoon seasoned salt (or to taste)

1 teaspoon garlic powder

1/4 cup melted butter

TOPPING:

3 large or extra-large eggs

2 tablespoons milk or light cream

1 cup chopped cooked ham (can use chopped cooked bacon)

2 green onions, chopped

2 cups shredded cheddar cheese, divided (can use more)

1/2 (10-ounce) can sliced mushrooms, drained (hand-squeeze out excess moisture)

seasoned salt or white salt and fresh ground black pepper

Instructions:

Preheat oven to 425 degrees F (oven rack set to lowest position).

Grease a 9-inch pie plate (or can use a 9-inch square baking dish).

Place the thawed hash browns on a flat surface and remove as much moisture as possible by patting dry with paper towels;  transfer to a bowl

Season the  hash browns with black pepper, salt and garlic powder; add in melted butter and toss to combine.

Transfer to pie plate then using hands press into the bottom and up the sides of the pie plate to form a crust.

Bake for 22-25 minutes or until golden and starting to crisp.

After the crust is baked lower oven temperature down to 350 degrees F.

Meanwhile in a bowl whisk eggs with milk, then add in ham, green onion and 1 cup shredded cheddar cheese.

Season with salt and pepper then immediately pour into hot partially baked crust.

Bake for about 30 minutes or until puffed,  lightly browned on the top and set.

Sprinkle with 1 cup shredded cheddar cheese and allow to melt.

This is like an apple pie only sandwiched between two layers of the most delicious oatmeal crust, your going to love I promise!… this is a must served warm with vanilla ice cream

Servings 8

Test Kitchen Notes; the oatmeal mixture must be made in two separate bowls and is best served warm the same day it’s made

INGREDIENTS:

FILLING:

8 large cooking apples, peeled and thinly sliced
2 tablespoons lemon juice
1 cup sugar (can increase another 1/4 cup)
1-1/2 tablespoons all-purpose flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg

CRUST:

2 cups quick-cooking oats

2 cups all-purpose flour, divided

3 teaspoons cinnamon, divided

1-1/2 cups packed brown sugar, divided

1/2 teaspoon baking powder, divided

1/2 teaspoon baking soda, divided

1 cup melted butter, divided

4 tablespoons melted butter, divided

1/2 cup chopped walnuts or pecans

INSTRUCTIONS:———————————————

Set oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch baking pan.

For the apple filling; in a bowl toss the apples with lemon juice.

In another small bowl combine 1 cup sugar with 2 tablespoons flour, 2 teaspoons cinnamon and nutmeg; add to the apple slices and toss to combine; set aside while preparing the crumb topping.

Prepare two separate bowls for the crumb mixture.

In each bowl place 1 cup oats, 3/4 cup brown sugar, packed, 1 cup flour, 1-1/2 teaspoons cinnamon, 1/4 teaspoon baking powder and 1/4 teaspoon baking soda; toss to combine.

To each bowl mix in 1/2 cup melted butter plus 2 tablespoons melted butter; mix well to combine, then finish mixing using your hands until the mixture is crumbly.

To one bowl, add in 1/2 cup chopped nuts (this will be your topping mixture).

Sprinkle the bowl with the nuts in it into the bottom of the baking dish then pat down slightly with you hand.

Sprinkle the apple mixture over the crust, then sprinkle the remaining nut topping over the apples (do not press down).

Bake for 40-45 minutes or until apples are fork-tender (to test this stick a fork into the apples after about 35 minutes of baking to see if they are tender).

Serve warm with vanilla ice cream

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

Notes from our test kitchen; 1 cup shredded Swiss cheese may be substituted for the feta.

These may be frozen after baking for up to 3 months, thaw the frozen baked quiches in refrigerator overnight, place onto a baking sheet, bake in a preheated 300 degree oven for 8-10 minutes or until thoroughly heated

Servings 48 mini quiches

Ingredients:

1 (15-ounce) package refrigerated pie crusts
2-3 tablespoons butter
1 small onion, finely chopped
2 green onion, finely chopped
1/4 cup fresh parsley
4  cloves garlic,  finely minced
1 (10-ounce) package frozen chopped spinach, thawed (hand-squeeze out and excess moisture)
3-4 teaspoons Worcestershire sauce
1/2 teaspoon seasoned salt (or more to taste, can use white salt)
1/2 teaspoon fresh ground black pepper
3 large or extra-large eggs
1/4 cup half and half cream
3/4 cup crumbled feta cheese

Instructions:————————————–

Lightly grease miniature muffin tins/pans.

On a flat surface roll each pie crust into a 12-inch square.

Using a pizza cutter or a sharp knife cut the square into 24 pieces (you will have 48 squares from the two crusts).

Shape each piece into a ball, then using your fingers press each ball into prepared a miniature muffin tins/pans; cover the pan and chill until ready to use/or while sauteeing the onion mixture.

In a skillet heat butter over medium heat; add in both onions and parsley; saute until the onions are translucent (about 4 minutes).

Add in garlic; cook stirring for 2 minutes.

Add in spinach and cook for 2 minutes.

Stir in Worcestershire sauce, salt and black pepper; remove from heat and cool to almost room temperature.

In a bowl whisk eggs with half and half cream until smooth and well blended; stir in the feta cheese.

Add the egg mixture to the spinach mixture; mix well to combine.

Remove the crust-lined mini pans from the refrigerator and spoon spinach mixture into each tin.

Bake in a preheated 350 degree F oven for 30-35 minutes.

Immediately remove the baked quiche from pans and cool on wire racks.

Serve or freeze for up to 3 months.

you will also find this recipe on www.recipezazz.com

My signature apple pie and I don’t think you will  find a better pie than this one and it’s a snap to put together if using refrigerated crusts

See my no-fail buttery pie pastry posted HERE

Servings 6-8 (or one 9-inch pie)

Ingredients:

2 prepared pie crusts, to fit top and bottom of a 9-inch pie plate (or can use a 15-ounce package refrigerated pie crusts)

7 medium Granny Smith apples, peeled, cored and thinly sliced (or can use a mixture of Granny Smith and Braeburn apples)

1-1/2 tablespoon fresh lemon juice

1/2 cup white sugar

3/4 cup brown sugar

1/3 cup all-purpose flour

1-1/2 teaspoons cinnamon (you may reduce to 1 teaspoon)

1/2 teaspoon nutmeg

1-1/2 tablespoons hard butter, cut into small pieces

Instructions:

Fit 1 pastry into a 9-inch pie plate.

In a large bowl toss the sliced apples with fresh lemon juice.

In another bowl combine both sugars with flour, cinnamon and nutmeg; sprinkle over the sliced apples then toss to combine.

Spoon  apple mixture into the middle of the crust mounding fairly high in the center.

Sprinkle butter pieces over the top.

Top with remaining pie pastry.

Fold the edges under and crimp.

Cut slits in the top to allow steam to escape.

Place the pie plate on a baking sheet, then bake in a 450 degree F oven for 15 minutes, reduce the heat to 350 degree F and continue baking for another 35 minutes.

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

A classic summertime dessert that’s always enjoyed around strawberry season!

Notes from our test kitchen; a graham cracker crust also will work well for this, for the very best flavor use only red red ripe  strawberries

Servings 6-8

Ingredients:

1 bottom pie crust, baked and completely cooled

8 cups sliced red ripe strawberries (more or less does not matter)

2/3 cup sugar

1 cup water

1/3 cup strawberry Jello gelatin powder

1/4 cup cornstarch (be certain to measure excactly 1/4 cup)

2 cups heavy (35%) whipping cream, unwhipped

2-4 tablespoons confectioners sugar (or to taste)

sliced strawberries to garnish the top of the pie (optional)

Instructions:

In a large saucepan combine the sugar with water, gelatin powder and cornstarch; bring to a boil stirring constantly for about 1 minute.

Remove from heat and add in sliced berries; mix well to combine.

Transfer to cooled pie crust.

Chill the pie for a at least 4 hours or overnight.

Before serving whip the cream with the confectioners sugar then spread on the pie.

Garnish with sliced strawberries on top if desired.

This recipe courtesy of Kittycatmom at Recipezaar.com, I have made this a few times, it’s easy and wonderful!

Servings 6

Ingredients:

1 (9-inch) pie crust, baked
1 (3 ounce) box strawberry Jell-O dessert
1 cup hot water
1 pint vanilla ice cream
1 (10 ounce) box frozen strawberries

Instructions:

1. Partially thaw the strawberries.

2. Thoroughly dissolve the jello in boiled water; then mix in the ice cream and berries.

3. Pour into prepared pie crust and chill until set (about 4 hours).

4. Serve with whipped cream.

Make an everyday pizza into something special, feel free to substitute with other favorite toppings  (Note: 8 ounces of bulk mozzarella cheese cut into 4-inch x 1/2-inch sticks may be used in place of the string cheese.)

Servings: 8

Ingredients:

3 teaspoons cornmeal
2 (13.9 ounce) tubes refrigerated pizza crust (such as Pillsbury)
8 ounces string mozzarella cheese
1 tablespoon olive oil or melted butter
1 (8-ounce) can pizza sauce (or use favorite homemade pizza sauce)
sliced pepperoni or salami (use amount desired)
sliced olives (use amount desired)
1 (10 ounce) can sliced mushrooms, well drained
2 cups shredded mozzarella cheese
1/3 cup fresh grated Parmesan cheese (optional)

Instructions:

Sprinkle the cornmeal evenly over a greased 15 x 10-inch baking sheet.

Unroll the pizza dough and place onto the pan allowing the dough edges to drape over 1-inch of the edge of the pan.

Pinch the center seam to seal.

Place pieces of the string cheese around edges of the pan then fold the pizza dough over the cheese; pinch to seal.

Brush the top of the dough with olive oil or melted butter.

Bake at 400 degrees F for 6 minutes.

Remove from oven then spread the pizza sauce over the partially baked dough.

Layer enough pepperoni slices in a single layer over the sauce, then sprinkle with mushrooms, olives and all of the shredded mozzarella cheese.

Top with more pepperoni slices.

Sprinkle with Parmesan cheese if desired.

Bake for 10-12 minutes or until the crust and cheese is lightly browned.

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