Hubby and I just love breakfast time and the B&Bs sure
know how to do it right with all of their gourmet recipes
fit for couples or crowds. So they are not up all night
till the wee hours many are prepare-ahead types too. If
you’ve every stayed at one you wonder how they seem to
have it all put together no matter what time you rise and
shine. So here’s a hopping breakfast/brunch casserole-type
recipe that’s a quiche with no crust similar to one of the
trade secrets of the innkeepers. (this is also something
you can even reheat in the microwave if you happen to have
leftovers so twice as nice).

Enjoy! Marzee

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RECIPE: NO CRUST GARDEN QUICHE

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INGREDIENTS:
10 large eggs
1/2 teaspoon salt
Pinch of dried basil
1/2 cup sliced, fully-cooked, diced ham
1/4 cup chopped sweet green pepper
1/4 cup chopped tomato
2/3 cup shredded Swiss cheese
1 pint heavy cream
1/4 teaspoon ground white pepper
Pinch of dried thyme leaves
1/4 cup chopped onion
1/4 cup sliced fresh mushrooms

DIRECTIONS:
Heat the oven to 350 degrees. Grease only the bottom of
a glass casserole dish (or quiche dish if you have it).
In a medium-size bowl, mix the eggs, cream, salt, pepper,
basil and thyme until well-blended. In the greased dish,
lightly toss the meat, green pepper, onion, tomato and
mushrooms until mixed; sprinkle with the cheese. Pour
the egg mixture over the vegetables and meat; bake the
quiche for 40 minutes or until it is golden brown. The
quiche is done when a knife inserted in center comes out
clean. Let the quiche stand 10 minutes on a wire rack
before serving.

Yield: 6 Servings
Categories: Breakfast, Casseroles, Eggs, Brunch

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                  MARZEE’S CORNER
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               OTHER POPULAR QUICHES:

Here are a few of the more popular types out there with
a buttery crust…experiment yourself or check around in
the freezer sections for the already prepared ones if
you’re curious.

QUICHE LORRAINE:
A classic for brunches but also great for lunch or dinner.
A creamy filling of bacon, Swiss cheese, and herbs.

QUICHE FLORENTINE:
This typically has Swiss cheese, fresh spinach, and a dash of
nutmeg.

QUICHE MONTEREY: Tangy Pepper Jack cheese, hearty Cheddar
cheese, and mild green chiles give this quiche a south-of-
the-border flavor.

BROCCOLI & CHEDDAR CHEESE: Well OK this one is self-
explanatory with a Fresh broccoli & Cheddar cheese combo.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

          Viral Videos on the Net at EVTV1.com
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OK there are plenty of folks that want to treat Mom to
the special breakfast I vote for SUNSHINE BREAKFAST
CASSEROLE not just for Mom but something the whole
family will love to share. You make it the night before
and just put in the oven in the morning. Don’t let the
word “casserole” fool you. You can surely fancy this up
with some fresh fruit and muffins (Betty makes great
quick boxes mixes). Then set a thoughtful table something
out of the every-day rigamaroo like the nice plates and
glasses that Mom doesn’t have to clean up after. As a
Mom now myself I can tell you firsthand that it’s true
the extra time, effort and attention are more appreciated
than gifts (although we don’t mind gifts sometimes too ;o)

Enjoy!  Marzee

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RECIPE: SUNSHINE BREAKFAST CASSEROLE
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
6 eggs
1 cup milk
6 oz. cheddar cheese, grated
1-lb sausage or bacon, crumbled
4 Hash brown patties, frozen
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/2 cup chopped onion

DIRECTIONS:
Line an 8×8 baking dish with frozen hash browns. Sprinkle
hash browns with crumbled sausage or bacon. Mix together
eggs, milk, salt, pepper, and dry mustard. Pour over meat
and hash browns. Top with grated cheddar cheese. Refrigerate
overnight. Bake in a preheated oven at 350 degrees for 45
minutes to 1 hour.

Yield: 4-6 servings
Category: Casseroles, Breakfast

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*                        MARZEE’S CORNER
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

            A Poem For Our Mother:
    
                 M-O-T-H-E-R

“M” is for the million things she gave me,
“O” means only that she’s growing old,
“T” is for the tears she shed to save me,
“H” is for her heart of purest gold;
“E” is for her eyes, with love-light shining,
“R” means right, and right she’ll always be,
Put them all together, they spell “MOTHER,”
A word that means the world to me.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

          Viral Videos on the Net at EVTV1.com
              http://www.evtv1.com/
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~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 

END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved

Breakfast burritos are great because like an omelette you
can throw anything in you like. This is a special occasion
twist because it is filled with a blintz-like cheese mixture,
topped with fresh berries. For a great breakfast recipe and
perfect for Sunday Brunches here’s a sweet treat of BREAKFAST
CHIMICHANGAS WITH FRUIT.
 
Enjoy!  Marzee

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RECIPE: BREAKFAST CHIMICHANGAS WITH FRUIT
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
8 oz Cream Cheese Softened
1/2 c Ricotta Cheese
1/4 c Sugar
1 ts Orange Peel, Grated
6 8-inch Flour Tortillas, warmed
1 lg Egg, Beaten
2 tb Butter, Softened
Mixed berries, any favorites

Instructions
Heat oven to 475 degrees. Mix cream cheese, ricotta cheese,
sugar, and orange peel thoroughly. Spoon about 1/4 cup of the
mixture into the center of each tortilla; top with 1 Tbls of
preserves. Fold one end of the tortilla up about 1-inch over
mixture; fold in the right and left sides over the folded end
and then fold the remaining side to overlap the others. Brush
the edges with egg to seal. Brush each with margarine. Place
seam sides down on an ungreased jelly roll pan, 15 1/2 X 10
1/2 X 1-inch. Bake until chimichangas begin to brown and the
filling is hot, 8 to 10 minutes. Serve with mixed berries.
 
Yield: 6 Servings
Category: Breakfast

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                MARZEE’S CORNER
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

       TRICK FOR CLEANING PLASTIC DISHES

If you need to clean stains from plastic dishes, rub them
well with baking soda as you would if you were using a
scouring powder.  you can use bleach to remove tea, coffee
and juice stains, but bleach ruins the finish of some
plastic dishes.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

          Viral Videos on the Net at EVTV1.com
              http://www.evtv1.com/
Subscribe to more Free GopherCentral Newsletters
http://www.gophercentral.com
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 

END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved

I’ll take a nice quiche for breakfast anytime. I make
this the night before and it’s easy to just pop in the
oven to bake the next morning…and Hubby loves it too!
Sometimes will add some sausage links on the side or
muffins and it is excellent reheated in the microwave
whenever you have a hankering for a satisfying snack.
The best part is that you can serve as a morning meal,
an appetizer, luncheon or light dinner entree. You can
make your favorite pie crust but I just purchase a good-
quality frozen or refrigerated variety from the grocery
store. This recipe makes 2 pies so just half everything
if you want just 1.

Enjoy! Marzee

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: QUICHE LORRAINE
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
8 large eggs
1 pint heavy cream
1 tablespoon pepper
Pinch of salt
1 tablespoon Worcestershire sauce
1/2 pound Swiss cheese, grated
1/2 pound cheddar cheese, grated
1 pound bacon, cut into 1-inch pieces
Two 9-inch pie shells

DIRECTIONS:
Preheat oven to 350 degrees. Place the first 5 ingredients
in a mixing bowl or blender. Whip or blend until well
combined. Fry the bacon until crisp; drain on paper towels.
Arrange the bacon in bottom of both pie shells. Mix together
the grated cheeses and sprinkle on bacon. Pour the cream
mixture on top. Bake for 45 minutes or until golden brown.
Cool at least 10 minutes before serving. This is best served
warm.

Yield: 2 9-inch pies
Category: Breakfast, Brunch, Pies, Eggs

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 
                 MARZEE’S CORNER
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

           OTHER POPULAR QUICHE VARIATIONS:

Here are a few of the more popular types out there
with a buttery crust…experiment yourself or check
around in the freezer sections for the already prepared
ones if you’re curious.

QUICHE LORRAINE:
A classic for brunches but also great for lunch or
dinner. A creamy filling of bacon, Swiss cheese, and
herbs.

QUICHE FLORENTINE:
This typically has Swiss cheese, fresh spinach, and a
dash of nutmeg.

QUICHE MONTEREY: Tangy Pepper Jack cheese, hearty
Cheddar cheese, and mild green chiles give this quiche
a south-of-the-border flavor.

BROCCOLI & CHEDDAR CHEESE: Well OK this one is self-
explanatory with a Fresh broccoli & Cheddar cheese
combo.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
          Viral Videos on the Net at EVTV1.com
              http://www.evtv1.com/

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 
END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2008 by NextEra Media. All rights reserved.

Happy to announce now that the new DailyRecipe blog is
live woo hoo! please feel free to register here & post
comments too we’ll be sure to start loading it up.

I skipped breakfast this morning and am really paying.
Anyone feel like coming over an fixing me something? I’d
specially appreciate this BLUEBERRY FRENCH TOAST BAKE maybe
I’ll make it this weekend we’ve got some out-of-town family
coming in and it’s good for a brunch. The aroma alone is
enough to send you over the edge. You assemble it the night
before and let stand in the fridge at least overnight. In
the morning all you need to do is pop it in the oven…
that’s my kinda recipe! Make the most of the fresh
blueberry season.                          
                                                      Enjoy! Marzee

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: BLUEBERRY FRENCH TOAST BAKE
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
1/2 cup all-purpose flour
1 1/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salty
6 eggs
10 slices (1-inch thick) French bread, cut into 1-inch cubes
1 package (3 ounces) cream cheese, cut into 1/2-inch cubes
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
powdered sugar
blueberry or maple syrup

DIRECTIONS:
Generously grease a 2 1/2 quart casserole or 9/13 baking dish.
Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl
by hand until smooth. Stir in bread cubes until coated. Pour
bread mixture into pan. top evenly with cream cheese, blueberries
and nuts. Cover and refrigerate up to 24 hours. Heat oven to
400 degrees. Uncover and bake 20 to 25 minutes or until golden
brown. Sprinkle with powdered sugar and sere with syrup.

Yield: 8 Servings
Caterory: Breakfast, Brunch, Blueberry, Casseroles

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                MARZEE’S CORNER
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

FLOUR AND THE HUMIDITY FACTOR:

Did you know that since flour picks up and loses moisture
over a period of time, humidity will affect the use of flour
in recipes? When making a recipe, you may need to use less
or more flour, but do not change the liquid measurement in
the recipe. Yeast bread recipes will often indicate a range
of flour (like 3 1/2 to 4 cups). Start with the lower
measurement and add more gradually as needed.

You should store all flours in airtight canisters in a cool,
dry place. All-purpose flours should be used within 15 months.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2008 by NextEra Media. All rights reserved.