While making breakfast this morning I decided to cook up some grits as well. I made it just like the recipe called for and then added crumbled bacon that they wife didn't want to finish. This recipe is so delicious that I've been eating grits all day long!

I followed DAWNROBYN's advice regarding the Sargento cheese (I used the 4-cheese variety) & Oscar meyer bacon pieces. EXCELLENT ADVICE! I added a small can of Rotell and small jar of sliced mushrooms to give the quiche more of a omlette-y feel. I also made both a "milk" and "half&half" version of the quiche. It's a great recipe and helped me discover how flexible a quiche can be!

Just made the quiche tonight... awesome. My wife said she like it, well I loved it... but I maybe biased. Instead of flour I used Italian bread crumbs we had in the cupboard; instead of dried basil I used fresh basil as suggested by others; and as usual I used half-n-half instead of milk. I would like to experiment with laying the last half of cheese and then topping it all off with the egg mixture or maybe putting the cheese in the egg mixture before transfering to the pie. I've never liked a cheese quiche's 'cheese layer'... I prefer quiche a tad more lorraine-ish.

I baked this pie for Thanksgiving 2006 and it certainly is the perfect pumpkin pie. I did make one exception that was very well recieved. Instead of a tradional pie crust I (accidentally) used a grahm cracker pie crust. My wife got a big laugh at my expense, but I got the last laugh with everyone praising my "innovation"! It was delicious!

Everyone loved the pie, but I wasn't as excited as them. It tasted good, but is there a vanilla flavoring that woulda made it taste great? I added sweetened condensed milk instead and used McCormicks Pumpkin Spice Seasoning instead of ground cinammon. The biggest hit regarding the pie... I used a grahm cracked pie crust instead.

I made this casserole for Thanksgiving 2006 and it was a pretty big hit. Here are the changes I did to it: I added shredded Montery Jack to warm the mouth a bit, added some frozen white beans, and after mixing in the french fried onions I covered the top with even more. Next time I believe I will use frozen french cut green beans to give it a more traditional look. BTW... The pimentos were a big hit! Even my wife liked the dish...

Really enjoyed making this simple recipe. As usual I forgot to follow the recipe exactly. I noticed the Worchester sauce after I popped the loaf in the oven. And I used a 50/50 combo of ketchup Jack Daniels Honey Smokehouse BBQ sauce. I did use the Worchester making a glaze with it, ketchup, and the Jack Daniels sauce which I applied when I removed the foil 10 minutes before the "ding". I used a 96/4 ground beef which was not at all greasy or messy after using non-stick spray on the loaf pan. Very moist, very flavorful, and unfortunately we ate it before we could take a picture. My wife suggested we cook a bigger loaf next time so we can get some leftovers out of it!