Crispy Potato Quiche from Lori Boyer (the mother of all children)

1 24 oz. pkg. frozen shredded hash browns thawed

1/2 c butter, melted

1 c pepper jack cheese (shredded)

1 c swiss cheese (shredded)

1 1/2 c. cooked ham (diced)

3/4 c half and half

6 eggs

3/4 tsp seasoned salt

Press thawed hash browns between paper towels to remove moisture. Fit hash browns into a 10 inch pie plate that has been greased with some of the melted butter, forming a solid crust. Brush crust with melted butter, making certain to brush top edges. Bake at 425 degrees for 25 min. Remove from oven. Sprinkle cheeses and ham evenly over bottom crust. beat half and half and eggs with seasoned salt, pour over cheeses and ham. Bake uncovered at 350 degrees for 30-40 minutes until knife inserted in center comes out clean.

Mom made this for her high school friends and they loved it. (Or at least they said they did.)

Melba's Note: Mom is famous for her breakfasts. Not because they ever happened, more because they didn't. Well, actually, she tried many times to make abelskievers (sp?) but, let's just say, they're known around our house now as "damn abelskievers." It's a real feat for Mom to have made a quiche recipe because she's always been allergic to eggs. She says she's getting over that now, and likes this.

To Mom's credit, she doesn't fix breakfast because she's not really a morning person. But she's ALWAYS up for a late night sugar fest. Love you Mom!!

Oven-Roasted Winter Vegetables

10 small red potatoes
4 small leeks
4 large carrots, peeled and cut into large pieces
1 red onion, peeled and cut into pieces
2 red peppers, cut in wide strips
8 oz. fresh mushrooms
2 tablespoons olive oil
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

Lightly coat a 9"X13" baking dish with olive oil. Scrub potatoes and steam in a small amount of water for 20 minutes, then drain (I think Mom skipped this step and they were fine). Cut leeks in half and wash well to remove grit. Cut each potato in half. Arrange potatoes, leeks, carrots, onions, red peppers and mushrooms in baking dish. Drizzle 2 tablespoons olive oil over veggies and sprinkle on thyme, salt and pepper. Roast at 400 degrees for 1 hour to 1 1/2 hours, until vegetables are cooked and tender when pricked with a fork, basting about every 15 minutes with pan juices.

This is from the "Favorites" cookbook. It's a cult classic in Salt Lake created by the Ivory family. My Mom made this in St. George and we had it with grilled steaks. It was YUMMY!!!!

Cookie Bars from Lori Boyer (my Mom!!)

Quick Cookie Bar Crust:
3/4 C. (1 1/2 sticks) unsalted butter, softened but cool
1/3 C. sugar
1/2 tsp. salt
1/2 C. oats, Quick or old-fashioned
1 3/4 C. flour
1 T. cold water

Heat the oven to 350. Butter a 9x13 inch pan. Cream the softened butter, sugar, and salt in a large bowl with a wooden spoon. Stir in the oats, then stir in the flour a third at a time, rubbing in the last bit of it by hand to make coarse crumbs. Sprinkle on the water and rub briefly.
Press the dough into the pan, spreqading it evenly into the bottom and very slightly up the sides. Chill the pan for 15 minutes. Then bake the pastry on the center oven rack for 15 minutes. Transfer the crust, in the pan, to a wire rack to cool thoroughly.

Chewy Chocolate Chip Bars

1 Quick Cookie Bar Crust
1/2 C. (1stick) soft unsalted butter
1 C. packed light brown sugar
1/2 C. sugar
3 large eggs at room temperature
1 tsp. vanilla extract
3/4 C. flour
1/2 Tsp. salt
1 C. chocolate chips
3/4 C. chopped walnuts (yuck)

Prepare the Quick Cookie Bar Cust and allow it to cool in the pan.
Heat the oven to 350. Cream the butter with an electric mixer, gradually beating in the sugars on medium-high speed. Add the eggs, one at a time, beating well after each. Blend in the vanilla extract, flour and salt, then stir in the chocolate chips and nuts. Scape the filling into the crust and smooth it with a spoon.
Bake the bars on the center oven rack for 30 to 35 minutes. When they're done, the top of the filling will be golden brown and the filling will be set. (If you tilt the pan, the bars should not move.)
Transfer the bars, in the pan, to a wire rack to cool thoroughly. Cover and regrigerate for 1-2 hours before slicing. Makes up to 24 bars.

OR

Sugar-dusted Lemon Bars

1 Quick Cookie Bar Crust
1 1/2 C, sugar
1/3 C. flour
1/4 tsp. salt
3 large eggs at room temperature
1 egg yolk
4 T. unsalted butter, melted
1/2 C. milk
1/4 C. fresh strained limon juice
Finely grated zest of 1 lemon
1/2 tsp. vanilla extract
Confectioner's sugar

Prepare the Quick Cookie Bar Crust and allow it to cool in the pan.
Heat the over to 350. Combine the sugar, flour, salt, eggs, and yolk in a large mixing bowl. Whisk until smooth. Whisk in the melted butter, then the milk. Stir in the lemon juice, lemon zest, and vanilla esxtract until evenly blended.
Pour the filling over the crust and tip the pan gently from side to side to spread it evenly. Bake the bars on the center oven rack until the filling is set and just barely beginning to turn golden, 22 to 25 minutes. Do not overbake.
Transfer the pan to a wire rack to cool. When the bars are barely warm, dust them lightly with confectioners' sugar using sifter or fine sieve. Chill for at least 1 hour then lightly dust them again with confectioners' sugar before slicing. Makes up to 24 bars.

Melba's note: Mom says these are "straight up divine freakin' bomb Cookie Bars." (That's a reference to a funny family story...) Mom's a great cook!