Category Archives: Recipes

Crustless Spinach Quiche

Crustless Spinach Quiche

Crustless Quiche
Luncheon of Crustless Spinach Quiche

Everyone needs a Go-To-Recipe for those quick meals, whether it be brunch, lunch, or supper/dinner.  Crustless Spinach Quiche is the just the right dish for such a time.  This Quiche  easy to assemble and bake; serve a green salad or a fruit gelatin salad and crusty bread for a light and filling meal.

Honey Whole Wheat Bread
Honey Whole Wheat Bread just out of the oven.

Recipe for the Crustless Spinach Quiche

Crustless Spinach Quiche
Serves 4
A tasty spinach quiche to easily bake and served for brunch, lunch, or a dinner side-dish. Baked in a 9-inch pie plate without making a crust.
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
488 calories
6 g
321 g
38 g
32 g
20 g
237 g
816 g
2 g
0 g
15 g
Nutrition Facts
Serving Size
237g
Servings
4
Amount Per Serving
Calories 488
Calories from Fat 334
% Daily Value *
Total Fat 38g
58%
Saturated Fat 20g
102%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 321mg
107%
Sodium 816mg
34%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
10%
Sugars 2g
Protein 32g
Vitamin A
190%
Vitamin C
8%
Calcium
75%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon olive oil
  2. 1/4 cup onion, chopped
  3. 1/4 cup mushrooms, chopped
  4. 10 ounces of frozen chopped spinach, thawed and drained
  5. 5 eggs beated
  6. 3 cups shredded cheddar cheese
  7. 1/4 teaspoon salt (optional)
  8. 1/4 teaspoon black pepper
  9. Additional options: Tabasco, Italian Seasonings, Oregano Flakes
Instructions
  1. Preheat oven to 350F.
  2. Grease 9-inch pie plate.
  3. Heat oil in large skillet.
  4. Add onions, cook until soft.
  5. Stir in spinach, cook until moisture evaporates.
In a large bowl
  1. combine beaten eggs, cheese, salt, other seasonings.
  2. Add spinach.
  3. Stir to blend, pour into a greased 9-inch pie plate.
  4. Bake at 350 F, 30 minutes.
  5. Let set to cool, 10 minutes. Serve.
beta
calories
488
fat
38g
protein
32g
carbs
6g
more
cookbookinabox® - The Art of Gourmet Cookery https://cookbookinabox.com/
July 4Th Lunch Idea
Crustless Spinach Quiche

©2007-2019 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Valelntine's Trea

Skillet Chocolate Fudge

 

Valelntine's  Trea

Valentine’ THE HOLIDAY FAVORITE

 

Valentine’s Day and Christmas

 

Skillet Chocolate Fudge

Skillet Chocolate Fudge

 

Valentine and Christmas Candy or any candy is now my favorite, however this was one recipe which  begs to be tried.  Skillet Chocolate Fudge is an old recipe found in a box of recipes stored and forgotten.  It is easy and quick; it does not use a candy thermometer to know when it is ready.  Using the electric skillet at 280 F  does it for you.  

Here Is Skillet Fudge!

Please note due to technical problems, use only 1 line of ingredients when you see duplication of same ingredient.  

 
Prep time
Cook time
Total time
 
A quick and easy chocolate fudge recipe made in a skillet.
Author:
Recipe type: Candy
Cuisine: American
Serves: 2 pounds
Ingredients
  • 2 cups sugar
  • 2 cups sugar
  • 3 tablespoons butter
  • 3 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon salt
  • 1 cup evaporated milk
  • 1 cup evaporated milk
  • ½ cup miniature marshmallows
  • ½ cup miniature marshmallows
  • 1½ cups semi-sweet chocolate bits
  • 1½ cups semi-sweet chocolate bits
  • ⅔ cup chopped pecans
  • ⅔ cup chopped pecans
  • 1 teaspoon vanilla extract
Instructions
  1. Prepare a 9 x 9 inch pan lined with aluminum foil and/or well buttered.
  2. Combine the first 4 ingredients into an electric skillet.
  3. Set the temperature at 280 F.
  4. Stirring to blend, bring the ingredients to a boil.
  5. Boil for 5 minutes while stirring constantly.
  6. Turn the skillet off.
  7. Add the marshmallows, chocolate chips and vanilla.
  8. Stir until the marshmallows and chocolate chips are melted and blended smoothly.
  9. Pour the candy into the prepared pan.
  10. Cool.
  11. If poured into pan lined with aluminum foil,, lift out and cut into squares.
Notes
Milk chocolate, dark chocolate or white chocolate chips can be used in place of the semi-sweet chocolate chips. ......................................................................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

There are so many  fudge recipes available on the internet, cookbooks, newspapers and magazines.  I am certainly this has been viewed and used many times.  My original recipe was published in a small booklet put up by the Indiana Public Service in  1977.  What is so special about this,  I made it and it fudged!  I hope you try it and enjoy.

Skillet Chocolate Fudge

Skillet Chocolate Fudge

 Happy Holidays to you from cookbookinabox!

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

Corn, A Summertime Treat

CORN: A Summertime Treat!

 

Julia Ann - Summertime Corn

Parboiling fresh corn on the ear.

Have you tasted fresh corn-on-the-cob?  It is certainly is a Midwestern food and maybe across the USA.  In farm country it is the hit of the season with farmer’s markets flourishing along the road sides.  Indiana serves the corn cooked in a husk to carry and eat as fun food  at county and state fairs.

 

How-to preserve that wonderful taste all winter.

Select fresh corn.

Select fresh corn. The husks will be removed to prepare the ears of corn for parboiling.

The best time to get fresh corn is early in the morning after it has just been picked.  Plan on processing it when you get home to maintain the freshness and the milk in the kernel of corn.  I  prepare 12 ears at a time.

Remove the corn husks and the silk. Rinse well.

Removing the corn husks

Removing the corn husks

Cutting corn off the cob.

Cutting corn off the cob.

Now the corn is ready to be put into a large pan of boiling water. Cover and scald in the  boiling water for 4 1/2 minutes.  Cool in an ice water bath.  The corn is then ready to cut kernels off the cob and package for freezing.

Ready for freezing. 3567

To freeze corn on the cob, after scalding, cooling and draining, put the ears of corn into plastic freezer bags to store in your freezer.

Savory Baked Sweet Corn

Savory Baked Sweet Corn

cookbookinabox® has other delicious and great corn recipes.

 

  Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox®  All rights reserved

 

 cookbookinabox BBQ Sauce

Here is the “go-to barbecue sauce” for all seasons:  cookbookinabox® BBQ Sauce, a sweet, tangy and lip-smacking sauce for chicken, beef, pork of other meats if you desire. This is a great sauce to use as a condiment on eggs, fried potatoes, or sandwiches. 

Turkey and Sausage Meatloaf

Turkey and Sausage Meatloaf with cookbookinabox BBQ Sauce

In the good old summertime we think of picnics, parties, and patio barbecues.  Some sauces are terrific to add to poultry and meats baked in the oven or in slow-cookers all year around. 

 

cookbookinabox BBQ Sauce

A sweet, spicey and tangy sauce to dress up meats for indoor or outdoor barbecue. It also makes a great condiment for sandwiches, use in sloppy joes, on omelets, and fried potatoes.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: sauce/condiment
Cuisine: American
Servings: 3 cups
Author: Julia Ann

Ingredients

  • 2 cups ketchup
  • 1/4 cup molasses mild flavor
  • 1/4 cup lemon juice
  • 1/4 cup light brown sugar
  • 3 tablespoons soy sauce light sodium
  • 1/4 teaspoon of hot pepper sauce
  • 1/4 cup Dijon mustard
  • 1/4 teaspoon granulated onion
  • 1 tablespoon Worcestershire sauce
  • optional 1/4 teaspoon powdered garlic
  • optional 1 tablespoon mesquite liquid smoke

Instructions

  • Mix ingredients in a medium heavy pan;
  • Whisk to blend well.
  • Heat the sauce over mediium heat, whisking to prevent sticking.
  • Cover while simmering over low heat for 20 minutes.
  • Pour into a quart or 2 pint jars, put on lids and allow cool.
  • Keep in the refrigerator and ready for use.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Check out another great sauce: Maple Mesquite Bar-B-Que Sauce

cookbookinabox Bar-B-Que Sauce

cookbookinabox Bar-B-Que Sauce

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

 

 

Sugar Cookie Recipe

Sugar Cookies are special treats for holidays.

Ready for serving and eating.

Shamrock Sugar Cookie Recipe

To add a special flare to a holiday it is fun to have special Sugar Cookies Recipe to highlight the day, especially if you have children.  I missed February with red hearts Sugar Cookies, so I tried for March with the green Shamrocks.

A perfectly cut shamrock for coloring.

A perfectly cut shamrock for coloring.

Since my children are out of state and my grand-girls do not live nearby, I am not as prone to make the rolled cookies.  We are kids at heart, so my husband and I enjoyed every Shamrock Sugar Cookie.  

Thanks to Betty Crocker for this Sugar Cookie recipe.

See the How-to  Make Sugar Cookies, a blog in pictures.

Sugar Cookie Recipe

A Sugar Cookie recipe to make for any holiday with a cookie cutter and iced with an easy creamy icing.
Prep Time4 mins
Cook Time6 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Servings: 5 dozen
Author: Julia Ann

Ingredients

  • COOKIE DOUGH
  • 1 ½ cups sifted confectioners’ sugar
  • 1 cup butter
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon almond flavoring
  • 2 ½ cups all-purpose flour
  • 1 teaspoon soda
  • 1 teaspoon cream of tartar
  • CREAMY I
  • 1 cup sifted confectioners’ sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla or almond, peppermint, coconut or lemon
  • 1 ½ tablespoon cream or 1 tablespoon of water
  • food coloring

Instructions

  • COOKIES
  • In mixing bowl, cream sugar and butter.
  • Add egg and flavorings, mix thoroughly.
  • In smaller bowl, measure the flour, soda and cream of tartar together, whisk or sift.
  • Blend in the dry ingredients.
  • Refrigerate 2-3 hours.
  • Preheat the oven to 375 F.
  • Divide dough in half and roll 3/16-inch thick on lightly floured pastry cloth.
  • Cut with cookie cutter or cut shapes with a knife.
  • Sprinkle with sugar.
  • Place on lightly greased baking sheet or on pans lined with parchment paper.
  • Bake 7 to 8 minutes or delicately golden.
  • Makes 5 dozen 2 to 2 1/2 inch cookies.
  • CREAMY ICING
  • Blend sugar, salt, flavoring (try almond, peppermint, coconut or lemon)
  • Add cream to make it easy to spread.
  • Tint with a few drops of food coloring.
  • Spread on cookies with spatula or pastry brush.
  • Makes icing for 3 to 5 dozen cookies, depending on size.

Notes

Mary’s Sugar Cookie Recipe from Betty Crocker’s Cooky Book. 1971…..Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. 2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”Netta Belle’s Choice®The Art of Gourmet Cookery® and cookbookinabox®. All rights reserved.
Netta Belle's Choice cookbookinabox

©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.