Hash Brown Potato Quiche

3 cups frozen hash brown potatoes, thawed
1/3 cup butter, melted
1 cup cooked ham, chopped
1 cup (4oz.) shredded cheddar cheese
1/4 cup green pepper, chopped
1/4 cup finely chopped onion
2 eggs
1/2 cup milk
1/2 tsp. salt
1/4 tsp. black pepper

Spread the potatoes on paper towels and press out any remaining moisture. Pat the potatoes over the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle the butter over the potatoes, making sure the edge is totally covered. Bake at 425 degrees for 25 minutes. Reduce the oven temperature to 350 degrees after baking hash browns.
Layer the ham, cheese, pepper and onion over the baked potato crust. Whisk the eggs, milk, salt and pepper in a bowl until blended and pour over prepared layers. Bake for 25 minutes, or until a knife inserted in the center comes out clean. Refrigerate any leftovers. Enjoy!

Oriental Cole Slaw

My friend from work Hyunsup gave me this recipe (it's very good!).

1 (16 oz.) bag of slaw mix
3-5 green onions, chopped
1/2-1 cup sun flower seeds
2 pkgs. Ramen Noodles (beef flavored), crumble noodles

Mix together.

1/4 cup vegetable oil
1/4 cup vinegar
1/4 cup mayo
1/2 cup sugar
2 pkgs. of the Ramen Noodle beef flavored packets

Mix well and then add to the slaw mix. Serve immediately. Enjoy!

(*does not make a very good left over dish*)

Stroganoff Superb

1 lb. beef sirloin steak, cut into thin strips (budget: you can also use round steak cut into cubes)
3 Tbls. butter
1/2 cup chopped onion
1 (4 oz.) can sliced mushrooms, drained
1/2 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. pepper
1 (8oz.) cream cheese, cubed
3/4 cup milk
hot, buttered noodles

Brown steak in butter in large skillet. Add onions, mushrooms and seasonings; cook until vegetables are tender. Add cream cheese and milk, stir over low heat until cream cheese is melted. Serve over noodles. Enjoy!

Jumbled roasted potatoes

2 sweet potatoes
4 Yukon Gold potatoes
8 new potatoes
1/4 cup plus 2 Tbls. olive oil
1 tsp. dried tarragon
1/8 tsp. salt
1/8 tsp. black pepper

Preheat oven to 425 degrees. Peel and cube the sweet potatoes and Yukon Gold potatoes. Scrub the new potatoes and cut into cubes. Place the potatoes in a large saucepan. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook the potatoes for 3 minutes. Drain thoroughly. Spread the potatoes in a single layer on a large nonstick baking sheet. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper. Roast the potatoes until browned and crisp, about 25 minutes. Serve immediately. Enjoy!

Cheeseburger Soup

6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper
2 Tbls. chopped & seeded jalapeno pepper
3 cups water
2 Tbls. plus 2 tsp. beef bouillon granules
2 garlic cloves, minced
1/8 tsp. pepper
2 lbs. ground beef
1/2 lb. sliced fresh mushrooms
2 Tbls. butter
5 cups milk (divided)
6 Tbls. flour
1 pkg. (16 oz.) process cheese, cubed (Velveeta)
Crumbled cooked bacon

In a soup kettle, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minute3s or until potatoes are tender. Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil and stir for about 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon. Enjoy!

Easy Tiramisu in a bowl

1 pkg. (8 oz.) cream cheese, softened
2 cups cold milk
2 pkg. (3.4 oz.) vanilla instant pudding
1 tub (8 oz.) whipped topping, thawed & divided
48 Nilla wafers
1/2 cup brewed, strong coffee, cooled & divided
2 squares semi-sweet chocolate, grated
1 cup fresh raspberries

Beat cream cheese with mixer until creamy. Gradually beat in milk and pudding mixes. Stir in 2 cups whipped topping. Line 2 1/2 quart bowl (clear, glass bowl is best) with 24 wafers; drizzle with 1/4 cup coffee. Top with half the pudding mixture and half of the chocolate. Repeat layers. Top with remaining whipped topping and raspberries. Refrigerate at least 2 hours. Enjoy!

Chocolate Eclair Squares

2 cups milk
2 pkg. (3.4 oz. each) vanilla instant pudding
1 tub (8 oz.) cool whip, thawed
64 nilla wafers
2 squares semi-sweet chocolate

Beat milk and pudding mixes with whisk about 2 minutes. Stir in cool whip. Arrange about 16 wafers on bottom of 8-inch square dish; cover with 1/3 of pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours. Microwave chocolate on high for 1 minute or until melted when stirred. Drizzle over dessert. Cut into squares and serve. Enjoy!