Jam bars

We had bought something like this at Whole Foods a while back and they stopped carrying it, so I had to figure something out, thus THIS recipe! It's super easy and yummy, for breakfast or dessert.

1 cup flour

1 cup oats

1/2 cup butter

1/3 cup brown sugar

1/4 teaspoon baking powder

1/8 teaspoon salt*

3/4 cup jam (I like raspberry!)

Preheat oven to 350.
In a large bowl combine the flour, oats, butter, baking powder, salt (*omit if using salted butter) and brown sugar. I use my hands to completely mix it up.

Oil pan with olive oil (or oil of choice). Put 2 cups of the mixture into the bottom of the pan and press it down.

Pour jam on top, spreading it evenly.

Take the rest of the mixture and put on top, pressing down slightly.

Put it in the oven for 25 minutes. Cool for at least 15 minutes before eating.

Quiche!

I had bought eggs twice in one week by accident, so I decided to make a quiche, which suprisingly takes less eggs than I thought. This is adapted from "Donna's quiche" on Allrecipes.com. So easy, too!


2 tablespoons olive oil
1 small onion, diced
3 eggs
1 cup heavy cream
1/2 teaspoon dried basil
1/4 garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (9 inch) pie crust
2 cups shredded cheese of choice. > I used monterey and medium cheddar cheese
*Spinach and/or mushrooms can be added.

Preheat oven to 375 degrees F (190 degrees C).
2. Heat oil in a skillet over medium high heat. Add onion and saute until soft, about 3 to 5 minutes.
3. In a large bowl, beat together eggs, cream, basil, oregano, salt and pepper.
4. Spoon the onions into the pie crust. Pour the egg mixture over the onions. Sprinkle shredded cheese on top.
5. Bake in preheated oven until a toothpick inserted into center of the quiche comes out clean, about 30 to 40 minutes. Let cool slightly before serving.

Beefy Stroganaff

This is really yummy! I halved it, because we don't usually eat leftovers. Should have made the full recipe. The boys gobbled it up!

Ingredients:

1 small yellow onion

1 tablespoon butter

1 tablespoon minced garlic

1 lb lean ground beef, 7% fat

4 oz sliced fresh baby portabellas

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup flour 8 oz wide egg noodles

10.5-oz beef broth

1 (8-oz) container sour cream

Melt butter in large sauté pan on medium-high, then add onions and garlic; cook and stir 1 minute to soften.

Add beef, mushrooms, salt, and pepper; cook and stir 5–7 minutes or until meat crumbles and no pink remains. Stir flour into beef mixture; cook and stir 2 minutes. Cook pasta following package instructions. Slowly stir broth into beef mixture; then stir in sour cream. Reduce heat to medium; cook and stir 7–8 minutes to blend flavors. Drain pasta; serve beef mixture over pasta.

Strawberry Ice Cream

I made this the other day and it was really, REALLY good (and easy) ! I'm sure you could use any fruit you wanted and it'd be great.

Ingredients:
1 (10 ounce) package frozen sliced strawberries ( I used fresh, sliced the night before and froze overnight)
1/2 cup sugar
2/3 cup heavy cream

Directions
Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.