Daily Recipe Challenge

I have challenged myself to try to make a new recipe every day. This morning, I looked through some old recipes and came up with a cookbook from the Groesbeck Study Club, probably published around 1990, that I got from a good friend, Kay Driscoll. I found a recipe for a quiche, but wanted to add a few things. It turned out pretty good, and I will note what I added at the end of the recipe.

CRUSTLESS QUICHE SQUARES

1/2 cup flour
1 Tbs baking powder
1/4 tsp salt
8 eggs, well beaten
3 cups grated Monterey Jack Cheese
1 1/2 cups cottage cheese
2 4-oz cans chopped chiles, drained

Preheat oven to 350 degrees.
Combine flour, baking powder, and salt.
Add eggs and mix well.
Fold in cheeses and chiles.
Turn into a greased 9x13 dish.
Bake 40 minutes.
Remove from oven and let stand 10 mins.
Cut into small squares and serve hot.

Looks good, doesn't it? But NO, I had to have MORE. I added about 1/2 cup of sauted onion and 5 slices of cooked bacon, 2 of them crumbled into the recipe, and 3 cut into pieces and laid on top, after it was in the pan.
(If there's ever a time to add bacon to a recipe, my dogs suggest that I do it. They got the two leftover pieces today.)

Tomorrow: Raspberry Thumbprint Cookies! My niece, Reeci, has spoken!

A Thanksgiving A"side"

I moved into my new (1960's) home in October. I've never been the cook in the family: I have 3 sisters who cook, and my mom and dad are gourmet cooks! I entered this game late and lately, and I'm using this blog to chronicle the things I've cooked in this enlarged (for me!) kitchen, as well as to record family recipes.

I invited the whole family to Thanksgiving this year! It was a combined effort: we can't live without Mom's chicken and dressing, Dad's pound cake, or my sister Ricki's "green salad" (not lettuce!) and sweet potatoes. I've rarely contributed since I have always come in from out of town, but this year, I'm local! I've always made the mashed potatoes, but I needed a signature side dish. I think I found it in this Corn Casserole recipe, below. We had it for Thanksgiving at my home, plus I made it for my sister Becca's celebration the next day. It was a favorite for several, so I'll keep it in my repertoire in the years to come! I even shared the recipe earlier that week with the phone service representative as I waited on hold!

THANKSGIVING CORN CASSEROLE
(found online, and it looked good!)

1 can cream corn, undrained
1 can corn, drained
1 box Jiffy cornbread mix (see ** below if you can't find Jiffy)
2 large eggs
1 stick butter, melted
2-3 cups shredded cheddar cheese
1 cup sour cream

Preheat oven to 350 degrees.
Combine all but half of the cheese in a bowl.
Pour into a large, greased 9x13 baking dish.
Bake at 350 until center is set and casserol is slightly golden, 35-40 mins.
Sprinkle with remaining cheese and bake 5-10 more mins.
(You could also sprinkle with paprika for color.)

**If you can't find a box of Jiffy cornbread mix, use
2/3 cup flour
1/4 tsp salt
1 Tbs baking powder
3 Tbs sugar
1/2 cup cornmeal