Buttery quiches filled with fresh vegetables and a blend of eggs and cheese are perfect for chilly fall days. And Pam Pressly’s version is no exception. The Beachwood, Ohio reader relies on eggs, butter and Monterrey Jack cheese to give the dish rich flavor and a light texture.
Charlotte Wiley whips up this fluffy egg dish for two in her New York City kitchen. The addition of ranch dressing, brown mustard and mozzarella cheese makes these fast-to-fix scrambled eggs something special.
To me, nothing sparks up a meal more than the smoky flavor of roasted green chilies. This is a quick and easy recipe, and I usually have the ingredients on hand, so when I don’t know what to fix for dinner, I make this quiche.
This fun granola mix can be enjoyed by the handful or as a topping on yogurt, pudding or ice cream. "My husband and I have 10 children, and I feel good about them eating this for breakfast or anytime," sys Robin McKenzie of Union City, Pennsylvania.
Cinnamon, nutmeg and honey add a dash of heartwarming charm to this crunchy homemade granola. "We like it over yogurt or milk, but it's also good on it's own as a snack," promises Oshkosh, Wisconsin's Margaret Potempa.
New dietary recommendations encourage half of the grains in the diet to come from whole grains like the oatmeal in this recipe. Try sprinkling this granola on yogurt, salads, ice cream and baked winter squash to help meet your dietary goals.
When diners lay eyes on Ruth Lee's lightened-up veggie tart, oohs of approval start circling her table in Troy, Ontario. “I've been serving it for 30 years, and its robust taste and aroma always get a warm reception.”
“We love Mexican food and combined several recipes to come up with this one. It’s often our breakfast on Saturdays, when we can enjoy more time around the table, and our kids look forward to getting up just for this!” Bev Lehrman - Gijoca, Brazil
I replaced the pastry portion of this recipe with a light crepe-like cup. Baked in tiny oven-proof dishes, they're filled with cheese, leeks, scallions, olives and sun-dried tomatoes. My son, a vegetarian, always asks for them. —Joan Churchill of Dover, New Hampshire