We’ve I’ve been trying to eat out go through the drive-thru less. Yes, it is totally my problem. Nobody else in the House of Hills has the addiction to the drive-thru. I think it’s actually my addiction to the fountain diet coke. I LOVE fountain diet coke That’s an entirely different post.

My biggest weakness is breakfast. It’s JUST SO EASY to grab a biscuit (and diet coke) on the way to work. Thankfully, I only go to the office three times a week. So that’s only three times that I’m out at breakfast. But still, that ADDS up – and fast!

Two weeks ago, I made some Eggwiches (Thanks to onceamonthmom.com for the recipe link.) and froze them. They’re great to take to the office. I’m really enjoying them. But, I wanted something else to swap off with the Eggwiches so that I wasn’t eating the same thing every time I went to the office.

I decided to make a BREAKFAST QUICHE jumping off a recipe from the cookbook Maggie got for Christmas last year, Paula Deen’s Kids Cookbook.

BREAKFAST QUICHE
Ingredients:

Frozen Pie Shell (deep dish)

diced ham (I used about 1/4 pound)

Bacon left over from breakfast (about 4 slices)

1 1/2 cups shredded cheddar cheese

3/4 cups egg substitute

1 1/2 cup cream

Preheat oven to 350.

Place meat in bottom of pie crust. Sprinkle cheese over top.

Mix together the egg substitute and cream and pour mixture over cheese.

Place the quiche on a cookie sheet for overflow.

Bake for 35-40 minutes/until center is not jiggly.

Let sit for 15 minutes before serving.

To Freeze: Cool completely and then cut into serving sized slices. Wrap each slice in plastic wrap and then place all slices in freezer bag.
Let thaw overnight and then heat to serve.

Linked to Ultimate Recipe Swap:Eggs.

How often do you look at the fruit bowl and say “I’ve got to do something with those bananas!” I unfortunately seem to do it all the time. I somehow am unable to pick up the right size bunch at the store and always end up with one or two going “bad.” Now, “bad” is a relative term in the House of Hills. The Princess won’t touch them if there is any softness or brown spots at all. I’m okay until they get somewhat spotty. My Sweetie, who makes a smoothie every morning, will use them until they are just mush.

It’s the mushy ones that make the best banana muffins. Then, the banana flavor is REALLY there. When I don’t have time to make muffins right away, I’ll mash up the bananas and freeze them, being sure to write on the bag how many cups of mushy stuff is in there. The pint freezer bags are great for that.

My favorite banana nut muffin recipe is one I have adapted from a recipe from Cooking with Paula Deen from January/February 2008. I keep all her magazines, and this issue has several post it’s sticking out of it and is quite stained. So, it’s one I love.

Paula’s recipe for Banana Nut Muffins is available on her magazine website. I just discovered this website while writing this post. I’m definitely going to have to check it out more thoroughly. Maybe I can actually throw away all those back issues if the recipes are online – wahooo!!!

I follow her recipe except add a few more nuts – I never measure nuts – so I’m not sure how much I use, but it’s more than a cup. I also add about a cup of chocolate chips. Again, I don’t measure, but it’s at least a cup. That’s all personal preference.

These muffins are so moist and yummy, and they freeze well. I’ve given them often to neighbors or taken them to work, and they always go fast. Making them is definitely better than throwing those mushy bananas away.

What’s your favorite thing to do with bananas?

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See that crockpot full of gooey yumminess! It’s never that full when I bring it home. I promise you that! I made “My Meatballs” over the holidays, and have had a couple people ask for the recipe. After I laugh – because there really isn’t a recipe – I gladly tell folks the secret to awesome cocktail meatballs. And, I’m gonna share it with you too.

There are many variations of these cocktail meatballs out there, but here is what I use.

Yep – that’s it! Frozen meatballs, ketchup, and grape jelly. That’s all there is to it.

Now for a couple of tips:

I only use Heinz brand ketchup. I only use Welch’s brand jelly. I have used others and was not happy.

You want equal parts (or as close as you can get) ketchup and jelly – so look at your ounces.

I am picky about what frozen meatballs I use. This particular brand is sold at BJs – a local warehouse store. It’s my favorite. The meatballs are small and Italian. You can find ones you like at your local store. You could make your own, but that would just be way too much work for me.

You dump half the meatballs in the crockpot and put half the jelly and half the ketchup. Then, add the rest of meatballs and the rest of the jelly and ketchup. Use a large spoon to mix it all together.

Put the top on the crockpot and let it cook on low for 2 -3 hours.

You DO NEED TO STIR it every 30 minutes or so. It takes about the first hour for the ketchup and jelly to start start blending together. And then, it starts to smell heavenly. Mmmm…I’m getting hungry just thinking about it. People are always excited when I bring the crockpot full of cocktail meatballs into an event. Try them at your next gathering!

Linked to Grocery Cart Challenge Recipe Swap.

Linked to Meals 4 Sharing Fridays: Super Bowl Party