(Start with the muffins, and
then bake the quiche. The last 10 minutes, start the
hashbrowns.)
Blueberry
Muffins
1 (14oz)
pkg. or blueberry muffin mix with real blueberries.
1/2 cup milk
1 large egg
Rinse
blueberries with cold water and drain. Combine muffin mix,
milk and egg until moistened. Batter will be lumpy. Fold
blueberries GENTLY into batter. Spoon batter into greased
muffin pans filling 2/3rds full. Bake at 400 degrees for 18
to 21 minutes.
Quiche
1 small
onion chopped
1 tablespoon vegetable oil
1/2 (15 oz pkg regrigerated piecrust.)
3/4 cup chopped ham (6 ounces)
1 (26ounce) pkg frozen three-cheese quiche fillling, thawed.
Cook
onion in oil over medium high heat, stirring until tender.
Fit piecrust in a 9-inch deep dish pieplate. Press edges with
a fork. Place onion and ham in bottom of piecrust; add quiche
filling. Bake at 375 degrees for 50 to 55 minutes or until a
knife inserted in center of quiche comes out clean. Let
quiche stand 5 minutes before serving.
Hashbrowns
3
tablespoons vegetable oil
1/2 (24 ounce) bag frozen hash browns with onions and peppers
1/2 teaspoon dried Italian seasoning
3/4 teaspoon paprika
Heat oil
in large nonstick skillet or griddle over medium heat until
hot. Carefully add hash browns to form a single layer.
Sprinkle layer with Italian seasoning and paprika. Cover and
fry hash browns 10 minutes, stirring after 5 minutes.
Serve
to Mom on a pretty tray with a rose!!!
Happy
Mother's Day!