Having Overnight Holiday Guests? Serve Them Eggnog Pancakes Or Easy Ham and Cheese Quiche

Cooks always like to know they have served their guests something different than the usual but that is also tasty. If you are having overnight guests during the holidays or you are planning a holiday brunch serve your guests these Eggnog Pancakes. Using boxed mix and commercially prepared eggnog, making these little treats is quick and easy. Or make this Easy Ham and Cheese Quiche. The quiche goes together quickly and leaves you free to visit while it bakes for 45 minutes.

EASY HAM AND CHEESE QUICHE

1 1/2 cups milk

1/2 cup melted butter

1/4 tsp salt

dash of pepper

3 eggs

1 cup shredded Swiss cheese

1/2 cup cubed ham

1/2 cup biscuit baking mix

Preheat oven to 350 degrees. Spray a 9 or 10-inch pie plate with nonstick cooking spray; set aside.

In a medium bowl combine the milk, butter, salt and pepper. Lightly beat the eggs and add to the milk mixture. Add the biscuit mix and stir until well blended. Pour the mixture into the prepared pie plate; sprinkle with the Swiss cheese and ham. Using the back of a large spoon, gently press the ham and cheese into the mixture.

Bake for 45 minutes at 350 degrees. Let stand for about 10 minutes before cutting to serve.

EGGNOG PANCAKES

2 cups boxed pancake mix

1 egg

1 1/2 cups commercially prepared eggnog

1 1/2 tsp vanilla extract

pinch of nutmeg

Lightly grease griddle and turn heat on so it will be hot for cooking. Put pancake mix into a medium mixing bowl. In a separate bowl, whisk egg, eggnog, vanilla and nutmeg together. Stir egg mixture into pancake mix just until moistened. Pour batter by 1/3 cupfuls onto griddle. Turn pancakes when bubbles form on top. Cook until second side is golden brown.

Enjoy!

A Recipe For Delightful Beef Enchiladas

I came up with this straightforward recipe the afternoon of this writing. I wasn't able to discover a beef enchilada recipe that used the ingredients I hoped for, so I chose to try a little inventive cooking of my own. I removed the enchiladas from the oven a little while ago, and I can tell you that they are scrumptious.

The final result was 2 pans full of yummy ground beef enchiladas. There are 4 very big enchiladas in both baking dishes. I covered one of them securely with foil and placed it in the deep freeze. It will be easy to reheat for a quick dinner at a later date. If eight very large enchiladas are too much for you to make use of within a short amount of time, you could easily cut the recipe in half.

Ingredients:

1 1/2 pounds hamburger
1 medium onion, chopped coarsely
1 packet taco seasoning blend
2 teaspoons chili spice
1 teaspoon pepper
1 cup water
2 cups prepared brown rice
10 ounces of enchilada sauce
16 ounces of mild salsa
1 can condensed cream of chicken soup
1 package softened cream cheese, 4 ounces
1 15 ounce can kidney beans, well drained
4 cups shredded sharp cheddar cheese, divided
8 10 inch tortilla wraps
small carton sour cream, optional

Preparation:

Brown ground beef in a large frying pan until no longer pink. Add chopped onion and continue cooking until onion is translucent. Drain.

Add the packet of taco seasoning, chili spice, pepper and water to the ground beef mixture. Continue to cook over low to medium heat until a little thickened, about 5 minutes. Lower heat to low. Blend in prepared rice and salsa in the skillet and keep cooking slowly until just about all of the water is consumed. Set aside.

Using a medium sized bowl, mix cream soup, enchilada sauce and softened cream cheese. Stir until smooth. Put aside.

Set out two 9x13 glass baking pans. The pans don't require greasing or cooking spray.

In the center of each tortilla wrap, place approximately 1/2 cup of the hamburger mixture. If you have an excess of meat mixture, simply add some more mixture to each tortilla wrap. Add about two teaspoons of kidney beans to tortilla. Add 1/4 cup shredded cheddar cheese. Roll up tortilla and place seamed side down in the 9x13 baking dish. It'll take four enchiladas to fill each pan.

After all 8 enchiladas are full, rolled up and put in the baking pans, drizzle half of sauce mixture over the center of both baking pans. Spread the leftover cheddar cheese on top of both pans. Place in 325 degree oven and bake 15 to 20 minutes, or until the top layer of cheese is melted and mildly browned. Serve with a spoonful of sour cream, if desired.

As mentioned before, this recipe makes extra large sized enchiladas. It may seem like an awful lot of sauce mixture, and a large quantity of cheese, but I guarantee they come out beautifully. I used flour tortillas only because that's all I had at hand. I'm sure this would work just as well using corn tortillas.

In case you do not have two 9x13 glass pans, three 9x9 baking pans could work quite well. I can't suggest working with metal baking dishes, as the enchiladas will start to taste like metal if they remain in the metal pans for quite a while. Obviously don't use metal pans if you ever need to freeze one of the pans of enchiladas.

In the event you don't like kidney beans, you could go with pinto beans, black beans, chili beans or re-fried beans. I wager hot chili beans would certainly give them an added kick. I only selected kidney beans because of the fact that I love them.

In case you are an olive addict like myself, I bet they could be a superb ingredient to add. It's too bad that I am the only olive enthusiast in my own family. This meant olives weren't an option for me. A handful of chopped bell pepper scattered on top of the layer of cheese would enhance the look of the dish. Do some experimenting and add your favorite foods as you desire.

In addition, this dish is just right for an evening meal dished up with a green salad and garlic bread. Enjoy the dinner!

How to Make Rasgulla

Rasgulla - yeah, yummy! Rasgulla is a very popular sweet dish in India. It is made of paneer (cheese) flavored in sugar syrup with rose essence. It is best to refrigerate and serve chilled. You can impress you guest serving chilled Rasgullas. In this article, I am telling about how to make Rasgulla at your home. Here is Rasgulla recipe.

Ingredients used in making of Rasgulla - a famous Bengali sweet

Milk - 1/2 liter
Refined flour also called Maida - 2 teaspoon
Citric acid dissolved in water or lemon juice
Sugar - 1 cup
Water - 1 cup
Rose essence - 2 or 3 drops

Method of making Rasgulla

- First of all take milk in a pan and boil it. Remove from heat.
- Now add citric acid or lemon juice. You will see milk separates into white fleshy materials and water. Drain out water and keep fleshy materials carefully. Fleshy materials are known as Chhena or Paneer.
- Add maid to Paneer and kneed and kneed again.
- Make small balls of equal size of the dough and keep into separate pot.
- Now, make sugar syrup. Mix sugar and water in a separate pot and boil them carefully.
- Add paneer balls to the sugar syrup and cook for 15 - 20 minutes with lid partially covered.
- Remove the pot from heat and leave them to cool.
-- After cooling add rose essence 2 or 3 drops for fragrance and taste.
Refrigerate and serve chilled and earn appreciation from your guests.

By following these methods you will be able to make Rasgullas at your home. Try these methods to make Rasgullas at your home. I will tell you recipe of making Gulab Zamuns in my next article.

How To Make Old-Fashioned Raw Potato Pancakes

I have made all kinds of pancakes. There are pancakes made from leftover mashed potatoes and ones made with instant potato flakes. A flat pancake made with boiled, riced potatoes is known as Lefse. They are all good to eat and made basically the same way except for Lefse which calls for a special technique and utensils. Raw potato pancakes are just a little different as they are more of a savory dish.

To make potato pancakes I use large russet potatoes, a hand grater, a large bowl and a cast iron griddle. I peel the potatoes and place them in a large bowl of cold water and let them soak for 5-hours. This will get a lot of the starch out of the potato and make a better pancake. I make sure the potatoes are completely covered with the water.

The proportions for the pancakes are important. For every 2-cups of grated potatoes I use 2-well beaten eggs, 1-tablespoon of flour, a pinch of baking powder, 1/2-teaspoon salt and 1/4-teaspoon pepper. I mix the eggs and dry ingredients together before I grate the potatoes. If the potatoes stand without being in the batter they tend to start turning black, so I only make enough batter for 2-cups of grated potatoes at a time.

After the potatoes have soaked for 5-hours I grate them one at a time, leaving the whole potatoes in the water until they are grated. When everything is mixed together I put large spoonfuls onto a hot buttered cast iron griddle. I cook them over medium heat until they are golden brown on both sides turning over only once.

Sometimes I grate a little onion with the potatoes and add a sprinkle of nutmeg to the batter. It gives a little different flavor. I like to serve these with pork roast and applesauce.

Healthy and Balanced Barbecue Chicken Mix Kabobs Recipe

This is another swell recipe for your barbecue's list.
As we know, meat make up of a large portion of food we grill during our barbecue.
However, in order for us to enjoy a healthy and balance meal, we need to consume vegetables.
Therefore, this chicken mix kabob is a combination of meat and veggie which give you the necessary nutrient for a healthy meal.

Ingredients

Cooking time: 15 minutes

Serving Size: 4

- 4 strip of chicken fillets 150g

- 2 1/2 piece of hotdogs (optional)

- 1/4 small yellow onion

- 1/4 red capsicum

- 1/4 green capsicum

- 1 teaspoon of dark soy sauce

- 1 1/4 teaspoons of sugar

- 2 teaspoons of dried margoram

- 1 1/2 teaspoon of dried thyme

- 1/2 teaspoon of dried dill leaf

- 2 teaspoons of olive oil

- 8 bamboo sticks or skewers

- 1/2 teaspoon of salt

- 1/8 teaspoon of black pepper

Preparation

1. Cut the red capsicum, green capsicum into 1.5 inch pieces. Cut the yellow onion about 1/2 inches width. Place them into the mixing bowl. Add the 1 teaspoon of olive oil, 1/2 teaspoon of dried thyme and 1/2 teaspoon of dill leaf tips and sprinkle some salt and black pepper into the bowl, and stir to coat well. Put in the refrigerator for at least 1 hour

2. Cut the chicken fillets about 1.5 inches pieces and place the chicken fillet into another mixing bowl (Not together with the vegetables). Add in 1 teaspoon of olive oil, 1 1/4 teaspoons of sugar, 1 teaspoon of dark soy sauce, 1/2 teaspoon of salt,1 teaspoon of dried thyme and 2 teaspoon of marjoram, stir to coat well. Put in the refrigerator for at least 1 hour.

3. Cut the hotdog into 3 equal pieces. Fill bamboo sticks /skewers with pieces that are uniform in size and leave a little space between pieces so everything gets equally and thoroughly cooked. Don't overload bamboo stickers /skewers with food packed tightly together.
You are free to arrange the pieces in any order.
(My Kabob combination: Onion, Chicken fillet, red capsicum, chicken fillet, green capsicum, hotdog)
Put the Kabobs in the refrigerator until you are ready to grill.

Outdoor Grilling Method

1. Let then heat to stable first before setting the kabobs on the grill.

2. Turn the kabobs frequently as they're grilling. You have to grill for about 12 - 15 minutes (depending on the actual temperature) before serving

Oven Grilling Method

1. Set the oven mode to toast and preheat the oven to 180C before setting the Kabob on the grills.

2. Cook for 10 - 15 minutes before serving.

This article is provided by I love that Recipe.

Smoothie Drinks - How to Make a Tasty One

Every year, more and more people are turning to living a healthier lifestyle. If you are one of the individuals that have not made that step yet, then you are definitely missing out on some amazing benefits. One such benefit is how wonderful a well-made smoothie can be. Not just any smoothie will do. No way. Smoothie drinks, how to make one that tastes good, is the key to enjoying a healthy and delicious drink.

There are many vitamins and nutrients in smoothie drinks. How to make one that provides those vitamins and nutrients and still pleases the taste buds is another story. While experimenting can lead to a new tasty drink, if you make a bad tasting smoothie, you may not be willing to give it another try. So if you are new to making smoothie drinks, how to make one that you will like should be given some thought so that you will enjoy the experience.

Here's a tip:

Think about the fruit you like. Do you prefer strawberries and bananas? Do you like passion fruit? The sky is the limit. Smoothie drinks and how to make one that will have you craving another and another is not that difficult especially if you start with your favorite fruit. If you prefer vegetables, there are many smoothie drinks, how to make one with vegetables, that are simple to create.

There are a number of cookbooks and websites with recipes for smoothie drinks how to make one to suit you that should not be difficult to find. Once you have found a recipe, purchase the ingredients and create it according to the instructions. Always follow the recipe the first time you make it. Once you know what you like and don't like about the smoothie drinks, how to make them will be easier. Just change the recipe to fit your taste. That's really all there is to it. Smoothie drinks, how to make a tasty one, is really about finding one that suits your mood, your style and your taste.

Smoothie drinks are great for any occasion. If you are attending a friend or relative's party, take along a pitcher of his or her favorite smoothie drinks. How to make them healthy and tasty is easy enough and can be a great way to enjoy the party and maintain your healthy lifestyle. If you are lactose intolerant, then smoothie recipes with non-dairy ingredients are what you should be targeting. Smoothie drinks how to make them the way you like, and still get the best nutritional value, is a benefit worth experiencing.

What To Do With Those Overripe Bananas

What to do with those overripe bananas that are too ripe to eat? When your bananas have more black spots then yellow. When the stems look like a ripcord, just about to rip. Why not make Banana Nut Cookies.

This morning as I strolled into the kitchen I noticed the bananas on the kitchen counter were turning black spotted. My first thought was to make banana bread. But then I realized this was a perfect opportunity to create a new cookie recipe.

Throwing caution to the wind I started to create a cookie recipe out of my tried and true banana nut bread recipe. I added a few more ingredients and added to some ingredients and subtracted from some ingredients. Then I began baking. The first batch came out shaped like cookies, but was fluffy like cake. They tasted pretty much like banana nut bread. Not bad, but not what I was trying to create. I then added more butter and sugar to make them a little crisper and sweeter. What makes a good cookie into a great cookie? Chocolate chips. I added a bag of quality chocolate chips. Quality is the key word here; the quality of your chocolate chips can either make or break a good cookie. This batch was good but needed some extra texture. I didn't want to create a cake cookie. I wanted to create a cookie. The next batch I added coconut and oats. Wow, what a difference! The coconut and oats not only added texture, but added crispiness and chewiness too.

What was that old saying? Something like, "when life give you lemons make lemon aid." In other words, when life gives you overripe bananas make banana nut chocolate chip cookies. Any time you have fruit taking the southern route there is always a recipe, let me say a cookie recipe to create.

Cream together:

2-cups butter

1-cup sugar

1-cup packed brown sugar

2-eggs

3-bananas

½-cup sour cream

After the above ingredients are thoroughly mixed together, mix in:

1½-tsp. baking soda

1-tsp. baking powder

½-tsp. salt

4-cups flour

Mix all these ingredients together well. Now I'll give you some options to add, but you will need to add at least some of these ingredients if not all of them. When baking cookies everyone has their individual tastes. It is always advisable to make a new cookie recipe your own. Add things you like and subtract things you don't. Who knows your cookie may turn out better than the original recipe.

1-cup nuts

1-11.5 oz. bag of chocolate chips

1-cup coconut

1-cup of quick oats