Recipes from this mornings show...a delicious brunch :)

SPINACH & TOMATO TART

BAKED OATMEAL

TEXAS FUDGE

CREAMY FRUIT SALAD

SPINACH & TOMATO TART

1 refrigerated piecrust           

5 tablespoons, butter

9 ounces baby spinach

½ cup chopped onions

½ cup Swiss cheese

2 cups sharp cheddar, grated

3 eggs

2/3 cup heavy whipping cream

1 teaspoon Dijon mustard

1 teaspoon each of garlic powder, salt and pepper

3 to 4 small tomatoes, sliced thin (I use Campari tomatoes)

Line a tart pan or a pie pan with a piecrust and bake at 400 for 7 minutes then take out of the oven and set aside.  In a large skillet, cook the spinach and onion in the butter just until the spinach is wilted (about 4 minutes).  Next sprinkle Swiss cheese on partially baked crust, then, using a slotted spoon, spread the spinach and onion mixture over the bottom of the piecrust.  In a large bowl, using a hand mixer, mix eggs, cheddar cheese, cream, mustard and seasonings well and pour over spinach mixture.  Place the tomato slices on top and bake at 400 for 35-40 minutes.  Let stand for 10 minutes before slicing.

BAKED OATMEAL

3 cups quick-cooking oats

1 cup brown sugar

2 teaspoons cinnamon

2 teaspoons baking powder

½ teaspoon salt

1 cup whole milk

2 large eggs

1 stick real butter, melted

2 teaspoons vanilla extract

In a large bowl, mix together the first 5 ingredients.  Add the remaining ingredients and stir well.  Pour into a greased 9x13 baking dish and bake at 350 for 30 minutes.  I like to place ½ cup warm milk in a bowl and then place a square of the baked oatmeal on top of the milk.  Delicious!

TEXAS FUDGE

2 eggs

2 tablespoons flour

½ teaspoon each of salt and pepper

1/3 cup whole milk

1 small can chopped green chilies

8-ounces grated Pepper- Jack cheese

8-ounces grated sharp cheddar

Mix all ingredients together and pour into a greased 8x8 baking dish.  Bake at 350 for 35 minutes.  Let cool for 10 minutes before serving.  Serves 6-8.

CREAMY FRUIT SALAD

1 can fruit cocktail, drained

1 (8-ounce) can pineapple chunks, drained

1 small can mandarin oranges, drained

1 medium banana, sliced

1 cup each of red grapes and green grapes, sliced

2 tablespoons brown sugar

1 small container vanilla yogurt

1 cup miniature marshmallows

Mix all together and refrigerate for 30 minutes.