Egg and Spinach Quiche

Yum! I was given this recipe to make for a women's brunch at a church function. It would go well by itself or with chicken next to it. (not my picture but it looks just the same as this one, except not in a round dish) :D

Egg and Spinach Quiche

6 eggs, beaten

3/4 cup onion, finely chopped (I didn't add the whole amount)

1/4 cup all-purpose flour

1 (10 ounce) pkg of chopped frozen spinach, thawed and drained

1 (16 ounce) pkg small curd cottage cheese

1 (16 ounce) pkg shredded cheddar cheese (I only used 8 oz [my reading error] but it was perfect!)

1/2 cup butter, melted

1/8 tsp pepper

1/2 tsp salt

Preheat oven to 350 degrees. Spray 9 x 13 pan with cooking spray. 

Beat the eggs in a mixing bowl with flour until the flour is no longer lumpy (try adding the salt to the flour first. It may not clump much by doing this). Mixture should be creamy looking. 

Mix in the onion. 

Stir in the spinach, cottage cheese, cheddar cheese, butter, salt (if you haven't added it before) and pepper until combined. 

Pour into prepared dish.

Bake in preheated oven for 45 minutes until the top is golden brown and bubbly around the edges.

Enjoy!!

Guadalupe Pie AKA Sunday Pie

1 C flour
½ C butter
1 C finely chopped nut
Combine, press into 9 X13 pan. Bake at 350 for 20-30 min. Cool completely.

8 oz. Cream cheese or Neufchatel
1 C powdered sugar

Cream thoroughly until smooth.

8 oz. Cool Whip or Whipped cream          

Add to Cream Cheese Mixture gradually, spread over cooled crust.

1 large pkg instant chocolate pudding

1-3/4 C milk

Combine and mix until thick. Spread over cream cheese.

1 large pkg instant vanilla pudding
1-3/4 C milk

Combine and mix. Spread over chocolate pudding.

Chill, cut in squares to serve.

Optional - top with whipped cream. 

I stole this photo off the internet, so I could have a photo to pin on Pinterest. But Guadalupe Pie looks a lot like this.

Creamy Chipotle Southwest Black Bean Chicken

Time: 40 minutes
Yield: 7 servings
Recipe from Jamie Cooks It Up!


2 chicken breasts
3 C chicken broth
1 (14.5 ounce) can Mexican stewed tomatoes, diced or whole
1 (15 ounce) can black beans
1 (15 ounce) can corn
1 (4 ounce) can green chilies
1 (8 ounce) cream cheese
1/2 t smoked paprika
1/2 t chipotle peppers and adobo sauce, blended
flour tortillas, or corn chips

Go to the website for the directions and some great pictures to go along with it.

A couple of notes:

This was really good. John and I gave it an enthusiastic thumbs-up, and our kids ate it, too.

I can't make a recipe without modifying it a little. I only used 1/2 a package of cream cheese and I added 1/4-ish teaspoon of chipotle powder. Also, I couldn't find smoked paprika, so I used regular.

The chipotle peppers and adobo sauce is a little can in the mexican food aisle at the store. She suggests blenderizing the whole can and freezing it in a bag and then breaking off chunks, but I found it so thick that I thought it would not blenderize well. So I just put in the freezer without blenderizing it. And I was able to break off a piece easily and then blenderize what I needed for the recipe with a little of the chicken broth (and the green chilies and tomatoes, since my kids and I are opposed to chunks)

It seemed too runny to put into tortillas, so we just put it in bowls with avocado and ate it with chips.