Readers...

Please be on the lookout for a mess of stuff coming up in January. I am headed to Texas to spend time with one of my friends who is also one of my fabulous cooking buddies (best spaghetti ever when we make it) and I am helping to cook for his huge family over the holidays... so yea, keep your eyes peeled in the new year for pictures and chatter about what was done and how it turned out!

Reindeer Poo

Hahahaha... I laugh every time I say it, write it or read it... reindeer poo! But I wanted to share the recipe with you because it's a great little party snack that is easy and yummy and great to do with the kids or without (see, married friends, I do think of you too!!).

Here are the things you need:

1 Box of Crispix Cereal
1 Bag of Milk Chocolate (although I am sure you can use whatever kind you like)Morsels
2 Cups of Peanut Butter
1 Stick of Butter
1/2 Bag of Confectioner's Sugar

Melt the PB, Chocolate and butter together. Mix with cereal. Let it cool spread out on a cookie sheet. The place it is a ziplock bag with confectioners sugar, shake and serve. Make sure to keep it in a sealed container.

Hurry Up Chicken Pot Pie

Okay, there is no picture and you can get the full recipe from Food Network online. It is a Paula Deen recipe and is SOOOOOOO perfect for a wintry, cold day. My roomie found the recipe online today and we decided to make it. She did most of the making, but it was so yummy. We didn't have all the right ingredients so we make some more than perfect substitutions. Instead of Cream of Chicken soup, we use Cream of Mushroom (mushrooms and chicken are so nice together). Instead of mixed veggies, or peas and carrots, we used some frozen corn and spinach (we throw the fresh bags in the freezer so it will keep). It was incredible. We didn't spice the chicken when cooking, added no salt or pepper and it was still perfect. I felt like licking my bowl, it tasted so good. So, go, get the recipe... make your own substitutions if necessary and ENJOY!!

Happy Eating!

Crustless Quiche

Okay... the first time I made a crustless quiche is because I was on the Atkins diet and couldn't eat the crust (which was, is and always will be my favourite part of the whole thing). So the first recipe I used was the one in the Atkins book and it was good but I couldn't find the book for when I wanted to make it again, so I looked it up on line (not at Atkins, just good ol'google), made a few changes and kept on cookin'. Here is what I ended up doing:

8 eggs
celery salt (about 1/4 teaspoon)
fresh ground black pepper (you decide how much, I just ground until it looked like enough)
Dill (about 1/2 teaspoon)
Thyme (just a dash)
Flour (1/4 cup)
Grated cheese of your choice (1/2 cup)
Thinly sliced baby zucchini (about 2 of them)
Finely chopped baby portabella mushrooms (1/4 cup-ish)

I added all of it together, whisked it until it was pretty nicely blended and there were no flour lumps and then I poured mine into a mini muffin tin that was greased with olive oil spray, but you could also do it in a regular greased pie tin too. Because mine was in mini muffin tins, I put a thawed frozen cooked shrimp on the top of each one... but you could just sprinkle them all over the top I guess. Then I popped into my oven that was pre-heated to 350 degrees F and cooked it for 30 minutes. It rose up beautifully, was pretty light and tasty.

So there you go, the latest creation from my wee little kitchen.