Spam Quiche

I found this recipe on another site over a year ago, I think it was Cooks.com, except that then it was Seafood Quiche, and it used tuna or crabmeat. If I make it Seafood Quiche, I prefer pink salmon. This is good as a breakfast (spam) or dinner (either). I had posted this before on my other blog, but when lazy, I plan on moving the recipes over hear. Enjoy!

1 can of spam, chopped (tuna, crab meat, leftover ham, or salmon also work, but you must then rename the quiche)
1 c. shredded mozzarella cheese (American, Mexican, Cheddar, or any combination of what you have in the refrigerator also turn out tasty)
4 oz. cream cheese, cut in cubes
1 whole onion, chopped (it originally called for 1/4 of a cup of onion, but I like onion. Besides, I must change recipes)
2 c. milk
1 c. Bisquick
4 eggs
3/4 tsp. salt

In a lightly greased 10" pie plate put spam, cheeses and onion. Blend milk, Bisquick, eggs and salt together. Pour over spam mixture. Bake at 400 degrees for 35 to 40 minutes.

Make Ahead French Toast

My cyberfriends have encouraged me to start a recipe blog. At first, I felt resistant because I don't think I could do a recipe a day, then I remembered that it was only recently that I started posting daily on my other blog, so here we are.

I got this recipe from a Church cookbook about 14 years ago (yes, before I was married I was buying Church cookbooks). At the time, my mom did all the cooking, but I made note that one day for Sunday breakfasts I may want to start this on a Saturday, then put it in the oven Sunday while I get ready.
I changed the recipe to include Splenda instead of sugar (mom is a diabetic) and vanilla and cinnamon because my husband loves those flavors. So yes, I have changed the recipe and therefore made it mine.


Breakfast
Make Ahead French Toast


1 long thin loaf of French bread
8 large eggs
3 cups of milk
4 tsp. of splenda
¾ tsp of salt
1 Tbsp of vanilla
½ tsp. cinnamon
2 Tbsp. butter, cut into pieces

Spray 9 X 13 X 2 inch pan with cooking spray. Cut bread into 1 inch slices, and arrange in a single layer. Beat eggs, and then add milk, splenda, salt, vanilla, and cinnamon. Beat for about 30 seconds to combine. Evenly pour over bread. Cover and refrigerate for at least 4 hours, and no more than 24 hours. Dot with butter and bake 45 to minutes at 350 degrees. French toast should look puffy and light brown.



I usually microwave bacon or sausage to serve with it. Maybe microwave bacon will be my next post....