Frittata Bites with Chard, Sausage, and Feta

Ingredients

Non stick vegetable oil spray
1 12 ounce bunch Swiss chard, stems and center ribs removed
1 tbsp olive oil
1 c chopped onion
8 ounces mild Italian sausages, casing removed, sausage broken into 1-inch pieces
8 large eggs
1/4 c heavy whipping cream
1/2 tsp salt
1.2 tsp ground black pepper
1 c crumbled feta cheese
Fresh Italian parsley leaves

Directions

Preheat oven to 325 degrees. Spray 8x8x2-inch baking dish with nonstick spray Bring large pot of salted water to boil. Add Swiss chard and cook until wilted, about 2 minutes. Drain. Finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside.
Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and saute until soft, 4-5 minutes. Add sausage and saute until brown and cooked through, breaking up with fork, 5-7 minutes. Remove from heat and cool.
Whisk eggs, cream, salt, pepper in large bowl to blend. Add chard and cooled sausage mixture, then feta; stir to blend. Transfer mixture to prepared baking dish.
Bake frittata until set n center, 45 to 55 minutes. Let frittata cool and cut into bite size pieces. Garnish with parsley. Serve warm or at room temperature.

source: bon appetite magazine

I made this recipe for Father's Day. Every year we have a BBQ for my father and we all make something.

Cookie Monster & Elmo Cupcakes

Gina and I made these for Nico's 2nd birthday. The eyes of Cookie Monster and Elmo are made of marshmallows and Reese's pieces. We also used an orange Reese's pieces for Elmo's nose. The details of the face is made with decorating gel. They were alot of fun to make!

Delicious Pineapple Muffins

Ingredients
2 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple
1 egg, beaten
3/4 cup milk
1/4 cup butter, melted

1/4 cup butter, melted
1/4 teaspoon ground cinnamon
1/3 cup packed brown sugar
1/2 cup all-purpose flour

Directions
1. Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
2. In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
3. In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
4. Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
5. Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.


Amount Per Serving Calories: 183 Total Fat: 6.5g Cholesterol: 29mg

source: Allrecipes.com

I made these muffins because I bought a pineapple a few days ago and it was really ripe. I didn't want it to go bad. The muffins were so good!

Broccoli-Stuffed Chicken

Ingredients
2 (6 ounce) skinless, boneless chicken breast halves
1 teaspoon poultry seasoning
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 cup finely chopped fresh broccoli
1/2 cup shredded Cheddar cheese
1/2 cup chicken broth
Hot cooked rice

Directions
Flatten chicken to 1/4-in. thickness. Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken. Combine broccoli and cheese; place half in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick.
Place, seam side down, in an 8-in. square baking pan. Add broth. Cover pan loosely with foil. Bake at 350 degrees F for 30 minutes. Remove foil; baste the chicken with pan juices. Bake, uncovered, 10 minutes longer or until meat juices run clear. Remove toothpicks before serving. Thicken pan juices for gravy if desired. Serve with rice if desired.

source: Allrecipes.com

Sunflower Cupcakes

1 box Betty Crocker SuperMoist white or yellow cake mix

Water, vegetable oil and eggs for on cake mix box

Betty Crocker Rich & Creamy creamy white frosting

Yellow and green food coloring

Gummy black raspberries

2 star tip (#18)

2 pastry bags

1. Make cupcakes as directed on the cake box

2. Mix yellow food coloring in most of the white frosting and mix green food coloring in some white frosting.

3. Fit an open star tip (#18) on a pastry bag and fill with frosting. On each cupcake, pipe a flower pattern and place a Gummy black raspberry in the center. The spaces where there is no yellow frosting, pipe green petals.

source: Betty Crocker cupcakes cakes & more

I made these for Mother's Day with my brother and Gina. We served them at our church's coffee hour

Greek Pasta Salad

1 box Betty Crocker Suddenly Salad Greek pasta salad mix
1/3 c. water
3 tbsp. olive oil
1 cu. grape tomatoes, halved
1 small cucumber, coarsely chopped
1 c. feta cheese, crumbled
1 c. kalamata olives
1/2 small red onion, thinly sliced
1/2 c. fresh basil, torn into small pieces

1. Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water and oil.

2. Drain pasta; rinse with cold water. Shake to drain well.

3. Stir drained pasta and remaining ingredients into seasoning mixture. Serve immediately or refrigerate 1 hour to shill.

source: on the back of the Betty Crocker Suddenly Salad Greek pasta salad mix

Thai Basil Chicken Stir-Fry

1/2 tbsp vegetable or olive oil

1 clove chopped garlic

1 tsp chopped chiles

1 lb boneless chicken breasts

4-6 tbsp Annie Chun's Pad Thai Sauce

broccoli florets or green beans

2 scallions, sliced

1 c. loosely packed bail leaves



Heat oil in pan. Add garlic, chiles, and chicken and stir fry until chicken is cooked. Stir in Annie Chun's Pad Thai Sauce. Add broccoli or green beans, scallions, and basil and mix until heated through. Serve over rice.

source: on the back of Annie Chun's Pad Thai Sauce