Quick and Easy Quiche
(Recipe from: Sheri Meeks)

Frozen pie shell
1/2 cup to 1 cup shredded cheese. Personally, I like a lot of cheese so I add more.

Next- whatever you want to put in it: spinach, broccoli, ham. turkey

(Suggestion: Kroger has a Southwestern Veggies mix in frozen vegetable section. This basically fills the pie shell.)

Mix together the following ingredients:
2 eggs
2/3 cup mayonnaise
2/3 cup milk
dash of salt
dash of pepper

In a pie dish, lightly dust bottom of pan with cheese. Add veggies. Pour liquid mixture over the filled pie shell. Cover with MORE shredded cheese. Cook at 350 degrees for 45 minutes.

Cookie Dough Truffles

Cream of Broccoli Soup
(from: Taste of Home 2007)

2 C water
4 tsp. chicken bouillon granules
2 pkgs (10 oz. each) frozen, chopped broccoli
2 T finely chopped onions
2 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
2 C evaporated milk
2 C ( 16 oz) sour cream
1 tsp. dried parsley flakes
1/4 tsp. pepper

Combine water and bouillon in large saucepan. Add broccoli and onion. Bring to a boil. Reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. Combine cream of chicken soup, milk, sour cream, parsley and pepper. Add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through. Makes 6-8 servings.

Butter Pecan Cake (very easy!)
(Recipe: Dorothy Taylor)

1 box butter pecan cake mix
3 eggs
3/4 C oil
3/4 C water
1 can coconut pecan frosting

Mix all ingredients except frosting. When all are mixed, fold frosting into the mixture. Bake in a greased/floured bundt pan at 350 degrees until center is done. Let cool before taking out of pan. If desired, frost cake with another can of coconut pecan frosting.

Devil's Food Cookies

Recipe courtesy Family Circle Magazine
Show:	Good Food Fast with Family Circle
Episode:	How To Get Ahead

1. Mix
Preheat oven to 350 degrees F. Combine cake mix and flour in a large bowl.

2. Add
Add oil, eggs, and coffee to flour mixture.

3. Blend
Using a hand blender, beat ingredients on low speed. Once everything is moistened, beat on high speed for 2 additional minutes.

4. Fold
Fold in chocolate pieces, chopped pecans, and chocolate-toffee candy until evenly distributed.

5. Bake
Drop heaping tablespoonfuls of batter onto an ungreased baking sheet, spacing 2 inches apart. Bake in oven for 12 to 14 minutes.

Didn't give your neighbors a gift? Try making them these.

Sand Art Brownies Recipe courtesy George Duran Show: Ham on the Street Episode: Gift Food

For the Sand Art: 2 cups sugar Food coloring 1 cup all-purpose flour 1/2 teaspoon salt 1/2 cup cocoa powder 1 cup semisweet or white chocolate chips or a combination of both 1 clear glass quart jar with a tight fitting lid To make the Brownies: 1 cup (2 sticks) unsalted butter, melted and cooled, plus more for greasing pan 4 large eggs 2 teaspoons vanilla extract To color the sugar: Divide the sugar into 4 (1/2-cup) portions. Put 1/2 cup sugar into the jar and add 1 to 3 drops of food coloring. Put the lid on and shake the jar well until the sugar is completely colored. Empty the sugar into a small bowl and continue with the remaining sugar using different food colorings to make different colors. To make the Sand Art: Whisk together the flour and salt and set aside. Layer the dry ingredients into the jar, alternating colors (the sugar) and dark (cocoa powder) and light (flour), making your own design. Don't forget the chips! Screw on the lid and print out this recipe to enclose with your gift jar. To bake: Heat the oven to 325 degrees F. Grease a 13 by 9-inch pan with butter. Dump the contents of the jar into a large bowl. Mix together the melted butter, eggs, and vanilla. Stir the wet and dry ingredients together until well combined. Pour the batter into the prepared pan and bake for 30 to 35 minutes.

Mama's Quicker Fudge Frosting Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Birthday Party

1 stick butter or margarine 3 tablespoons cocoa 1/3 cup milk 1 box powdered sugar 1 teaspoon vanilla 1 cup nuts, chopped (optional)In a saucepan, combine butter, cocoa, and milk; bring to a boil. Add sugar and vanilla; beat well until smooth. Note: If frosting becomes too stiff, add 1 drop of water at a time to desired consistency. Frost cake and sprinkle on nuts, if desired.

Basic 1-2-3-4 Cake Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Birthday Party

1 cup (2 sticks) butter, at room temperature 2 cups sugar 4 eggs 3 cups sifted self-rising flour 1 cup milk 1 teaspoon pure vanilla extractPreheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

BRRR! IT's getting really cold outside. Try this soup. Very easy and tasty!
EGG DROP SOUP

6 cups chicken stock 1/2 cup thinly sliced green onions 1/4 cup chiffonade spinach leaves 4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced 1 teaspoon soy sauce Pinch finely ground white pepper 2 large eggs, lightly beatenIn a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onions, the spinach, mushrooms, soy and white pepper. Return to a bare simmer and cook for 3 minutes. Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute. Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.

Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto Recipe courtesy Tyler Florence, 2007 Show: Tyler's Ultimate Episode: Ultimate Pancakes

For the topping: 12 slices prosciutto (NOTE: you can use bacon or none at all) Salt and freshly ground black pepper, optional 4 Golden Delicious apples 1/2 stick butter, melted 1/4 cup maple syrup For the pancakes: 2 cups ricotta 4 large eggs, separated 1 cup buttermilk 1 tablespoon lemon juice 1 teaspoon lemon zest 1 cup all-purpose flour 3 tablespoons sugar 1 teaspoon baking powder Pinch salt Butter, for cooking Confectioners' sugar, for dusting, optional 1 cup maple syrup, warmed on stove-top For the topping: Preheat oven to 400 degrees F. On 1 tray lay the slices of prosciutto out in a single flat layer. Season with some salt and freshly ground black pepper, if desired, and pop into the oven. Roast the prosciutto until crispy, about 10 to 15 minutes. Cut each apple into thirds, remove the cheeks and discard the core. Slice each piece into 4 and toss with butter and maple syrup in a large bowl. Transfer to a roasting pan and place in the oven. Roast the apples until they are fork-tender and slightly caramelized on the top, about 30 to 45 minutes depending on ripeness of the fruit. For the pancakes: Combine the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest in a large mixing bowl. Sift the dry ingredients: flour, sugar, baking powder, and salt together into the ricotta mixture and stir until fully combined. In a separate bowl whisk the egg whites until stiff peaks form and then gently fold into the batter. Heat a large nonstick pan over medium heat and add a little butter. Cook 2 to 3 pancakes at a time using a 6-ounce ladle or measuring cup to pour the batter into the pan. The trick to perfect round pancakes to carefully pour all the batter in the same spot and let it roll out to a complete circle. Cook the pancakes on 1 side until they set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 6 minutes. Keep the pancakes on a plate set at the back of the stove under a dry towel to keep warm while you make the rest. To serve, lay the pancakes on a plate and dust with confectioners' sugar. Serve with roasted apples, crispy prosciutto strips and warm maple syrup.