Crustless Mini- Quiches

My friend Lainie gave me this recipe from one of those places that nobody bothers to read. I ofcourse have to change it up in order to make it my own - but these are so convenient you cannot help but make them. I am going to put them in the freezer, then take them out as I am ready to use them - great quick breakfast - :30 seconds in the microwave.

Oven 350 - bake 22 minutes

2C of shredded cheese ( I used Gruyere because I had it, I may use pepper jack next time)
1/2C half and half (I use fat free)
1/2C Mayo (I use canola mayo)
2 Eggs (Large or Jumbo work best!)
2T Flour
1/2t salt (I use 1 teaspoon kosher)
Black Pepper (to taste)

Goodies inside:
I use veggies and if I have ham or bacon I put a little in too. Onions, broccoli, spinach, crabmeat would work. Whatever you like. I also put a little Franks Red Hot in it to make it interesting.

Take Muffin pans and grease them up well (I use Olive oil) this makes 12.

Mix up all the cheese, 1/2 & 1/2, mayo, eggs, flour, salt and pepper - (Red Hot if you like it)

Take your chopped up goodies and sprinkle on the bottom of the muffin cups, then pour the egg mixture over the top. Fill 3/4 of the way up.

Pop in the oven.

Old Favorite - "No Bowl Cake"

This is a tuned up version of the favorite easy cake mom used to make.
Oven 350 for 30 minutes.

Cake:

Dry Ingredients:
1 1/2 Cups flour
1 Cup sugar
3 TB cocoa powder
1/2 tsp. salt or 1 tsp kosher salt
1 tsp. baking soda

Wet:
5 TB melted butter
1 Cup cold water
1 tsp. vanilla extract
1 TB white vinegar

Preheat oven to 350°. Combine all of the dry ingredients in an un-greased 8x8-inch square cake pan.

Put into one corner melted butter, into the second corner water and vanilla, and in the third corner you put the vinegar.

Stir everything and blend it well. Bake at 350° for about 30 minutes or until the cake shrinks a little from the sides. Let the cake cool, and then frost.

Berry Rhubarb crumble pie

Preheat oven to 400 degrees- then 350 for the rest.

BUY a pastry shell, this is messy enough without worrying about a pie crust.

Ingredients
* 2 egg
* 2 cup white sugar
* 1 teaspoon vanilla
* 1 1/2 teaspoon grated orange or lemon zest
* 2 cup diced rhubarb, if using frozen, chop while frozen,
then thaw and drain well
* 2 cup blueberries or blackberries or raspberries
if frozen, thaw and drain well
* 3 tablespoons flour or corn starch

Top "Crust" - here is the crumble part
* 3/4 cup flour
* 1/2 cup brown sugar (depending on the tartness you like, dark brown is sweeter)
* 1/3 cup softened unsalted butter

Directions
In a large bowl, mix egg, sugar, vanilla, orange zest, gently add rhubarb, the other berry (blueberries or blackberries or raspberries) you have sprinkle 2 tablespoons flour (or corn starch) on top and carefully coat them. (This is especially important if you have thawed your rhubarb or fruit-they are really goopey)

Pour mixture into a prepared, unbaked pie shell (8-inch). Set aside.

In a small bowl, cut 3/4 cup flour, brown sugar, and softened butter together until pea-size clumps are formed. Sprinkle above mixture on top of pie filling.

Bake pie for 10 minutes. Lower heat to 350 degrees F and bake another 30-40 minutes until bubbly.

Christmas Slush

Slush

1 (12 oz.) can frozen orange juice concentrate
1 (12 oz.) can frozen lemonade (or limeade)
1 1/2 c. sugar (optional)
1/4 c cherry juice (from marachino cherries)
1 c Water
2 c Whiskey
2 c Rum (white rum keeps the red color)
1/4c Sweet Vermouth (if you have some)

Mix all together well in large bowl. Freeze in quart containers. When needed scoop out slush into glass, then fill up glass with ginger ale, or mountain dew.