artichoke and ham quiche with cheesy hashbrown crust

Ingredients

• Servings: 6
• for the crust:
• 2 cups idahoan® steakhouse cheesy hashbrowns, rehydrated
• 1/4 cup zucchini, shredded
• 1/4 cup sweet potato, shredded
• 1/4 cup carrot, shredded
• 4 tablespoons butter, melted
• 1 teaspoon salt
• for the filling:
• 4 large eggs
• 1 1/2 cups whip cream, un-whipped (or half and half for a lighter quiche)
• 8 ounces artichokes hearts, coarse chop
• 1/2 cup leeks, chopped and sauteed to soften
• 3/4 cup cooked ham, small dice
• 1 cup swiss cheese, shredded
• 1/8 teaspoon cayenne red pepper
• 1 teaspoon dried sage
• 3/4 teaspoon salt
• crunchy onion packet for garnish

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• for the crust: preheat oven to 450 degrees f.
• mix veggies and hash browns together. gently press between paper towels to remove as much moisture as possible. in a large nine inch pie plate, toss the veggie mixture with the melted butter. sprinkle 4 tablespoons of the cheese packet from the box of steakhouse hash browns over hash brown mixture and blend. using the bottom of a measuring cup, press mixture into the bottom and up the sides to firmly form a crust. place rack on the lower third of the oven. bake for 20-25 minutes until golden brown and the edges begin to crisp. while crust bakes, make the filling.
• for the filling: blend the eggs and cream until smooth. stir in the artichokes, leeks, ham, cheese and seasonings.
• when the hash brown crust is ready, lower the oven temperature to 350 degrees f and pour the filling into the crust. bake for 30 minutes then sprinkle the crunchy onion topping on the quiche. continue to bake for another 15 minutes or until the quiche is light golden brown and firm in the middle. quiche will settle as it cools.

Blackberry Pie Oatmeal

Ingredients

• Servings: 2
• 1 cup water
• 1/2 cup rolled oats
• 1 pinch salt
• 1 egg
• 1 (6 ounce) container blackberry-flavored yogurt
• 1/3 cup unsweetened applesauce

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• combine water, oats, and salt in a saucepan; bring to a boil, stirring occasionally. fold egg into oatmeal until incorporated. reduce heat to medium-low and simmer oatmeal mixture until egg is cooked, 3 to 5 minutes. stir in blackberry yogurt and applesauce.

peanut butter pumpkin shake

Ingredients

• Servings: 1
• 3/4 cup milk
• 1/4 cup pumpkin puree
• 1/4 cup plain greek yogurt
• 2 tablespoons creamy peanut butter
• 1/2 teaspoon spice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend milk, pumpkin puree, greek yogurt, peanut butter, and spice together in a blender until smooth.

broccoli and cheese mashed please

Ingredients

• Servings: 4
• 1 (4 ounce) package idahoan® four cheese flavored mashed potatoes
• 1 cup mayonnaise
• 2 (10.5 ounce) cans cream of mushroom soup
• 1 (16 ounce) package frozen broccoli, thawed and drained
• 1 1/2 cups shredded cheddar, divided
• 1 cup bread crumbs

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 375 degrees.
• prepare mashed potatoes following package directions.
• mix with the mayonnaise and soup.
• gently fold in the broccoli and half of the cheese.
• pour into a 9x13 casserole dish and top with remaining cheese and bread crumbs.
• bake for 30 minutes. let sit for a few minutes before serving.

Banana Pina Colada Smoothie

Ingredients

• Servings: 1
• 1 large banana
• 1 cup coconut juice blend, or more to taste
• 2 pineapple spears
• 3 cubes ice
• 1 tablespoon agave nectar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend banana, coconut juice blend, pineapple, ice, and agave nectar together in a blender until smooth.

best all-purpose gluten-free flour blend

Ingredients

• Servings: 14
• 5 cups white rice flour
• 3 1/2 cups corn flour
• 3 1/2 cups arrowroot flour
• 2 1/2 cups brown rice flour
• 1 1/2 cups sorghum flour
• 4 teaspoons xanthan gum

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• whisk white rice flour, corn flour, arrowroot flour, brown rice flour, sorghum flour, and xanthan gum flour together in a bowl. keep flour blend in sealed plastic bags or air-tight containers.

Sweet And Crunchy Popcorn Snack Mix

Ingredients

• Servings: 10
• waxed paper
• 2 cups crispy corn and rice cereal (such as crispix®)
• 2 cups honey graham cereal (such as golden grahams®)
• 2 cups peanut butter corn puff cereal (such as reese's puffs®)
• 2 cups popped popcorn, or more to taste (optional)
• 8 ounces candy-coated milk chocolate pieces (such as m&m's®)
• 1 cup salted peanuts
• 1/2 cup butter
• 2 tablespoons all-purpose flour
• 1 cup brown sugar
• 1/2 cup corn syrup
• 1/2 cup peanut butter

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins


• line a large baking sheet with waxed paper.
• combine crispy corn and rice cereal, honey graham cereal, peanut butter corn puff cereal, popcorn, chocolate pieces, and peanuts in a large bowl.
• melt butter in a large saucepan over medium heat; whisk in flour until smooth, 2 to 3 minutes. add brown sugar and corn syrup; bring to a boil, stirring occasionally, until sugar is dissolved, about 1 minute. stir peanut butter into sugar mixture until creamy, about 3 minutes; pour over cereal mixture and gently toss until coated.
• spread cereal mixture over prepared baking sheet and allow to cool, about 30 minutes. once cooled, break mixture into chunks and store in an airtight container.