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Spinach Asiago Quiche

1 1/4 cups Bisquik baking mix
2 eggs
14 oz milk
1 1/2 tsp salt
pinch white pepper
12 oz frozen chopped spinach, defrosted
1 Tbsp olive oil
1/4 cup diced yellow onion
1 tsp salt
1/8 tsp ground nutmeg
3/4 cup Asiago cheese, grated

Blend eggs and milk with seasoning. Add Bisquik and whip until smooth (use a wire whip or stick blender). Set aside. Squeeze excess moisture from spinach. Sautee onions in 1 tbsp olive oil. Mix together spinach, sauteed onions, seasoning, and Asiago. Distribute spinach mix evenly in sprayed 9″ pie tin. Pour egg mixture over spinach. Bake at 350F for 30 minutes or until done.


4 cups oats
1/2 cup wheat germ*
1/2 cup coconut
1/2 cup almond pieces
1/2 cup walnut pieces
1/2 cup sunflower seeds
1 teaspoon vanilla
1/2 cup olive oil
1/8 cup water
1/2 cup honey

In medium bowl, mix wet ingredients together. In large bowl, mix dry ingredients together. Add wet ingredients to dry and mix well.

Pour onto ungreased cookie sheet and bake at 350 degrees for 20 minutes, stirring every 10 minutes.

Reduce heat to 250 degrees and continue to cook until lightly browned. Remove from oven. When cool, store in airtight container.

*NOTE: For homemade wheat germ, grind wheat with grinder at a coarse setting. Sift through a small mesh strainer, allowing flour to fall into a bowl. What remains in the strainer is the germ. Save flour for other uses.