Foodie Friends Friday Linky Party #53

Welcome to Foodie Friends Friday 

Picnic Party!!

Last week's recipes that received the MOST CLICKS.  It's a three-peat for me.  WOW!!   Check out my Homemade Christmas Ornaments!!

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An InLinkz Link-up

Thank you to everyone for making last week's Foodie Friends Friday Fruit Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

An InLinkz Link-up

Easy Quiche

Just as the name says, this quiche is easy to make.  Change up the meats and veggie to suit your taste and/or leftovers you have in the fridge.  

Easy Quiche                                                                                          Printable Recipe

Veggies of any sort, cooked.*

1-1/2 cups shredded Mexi-blend cheese or any of your favorite

4 teaspoons flour

1 to 1-1/2 cups cooked meat (chopped ham ,bacon or sausage or any combo)

4 eggs

1-1/3 cup milk

salt and pepper optional (depends on the meat you use)

unbaked pie crust

Preheat oven to 400 degrees.

Drizzle a little olive oil in a non stick pan.  Cook until vegetables are soft.  Cool.  

*I used 1-1/2 cups shredded zucchini and squash and some red onion I had.  

 Chop ham slices.

 Toss together cooled veggies, cheese, and flour. I used our homemade goat mozzarella so it is white. 

 Spread evenly onto unbaked pie crust.

 Add meat evenly over veggies and cheese mixture.

Mix together egg, milk, and optional salt/pepper.

Pour over meat and cheese.  If you have any floaties, press them down with the fork so they are coated.

 Place into oven and either use foil around the crust or a pie shield. 

Bake for 40 to 55 minutes until filling is set.

Piña Colada Cake

Only thing missing is the rum and I may add a dash of Malibu Rum or some rum extract to the cake mix next time!

Piña Colada Cake

1 box yellow cake mix (plus oil and eggs according to directions)
21 oz can of crushed pineapple, with juice drained and reserved
1 package instant vanilla pudding
1 cup milk
1 container of whipped topping
shredded coconut (toasting optional)
chopped pecans


Pour pineapple juice into a measuring cup and add water until it measures what is needed for your cake mix instructions. 

Mix cake mix and ingredients according to directions.

Pour into greased 11"x15" jelly roll pan.

Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.  Cool completely.

In large bowl mix vanilla pudding and milk. Beat until smooth. Mix in crushed pineapple. Pour mixture over cake.

Spread evenly.

Top with thawed whipped topping.

Spread evenly.

Sprinkle coconut and pecans on top (my husband didn't want coconut so that is why there isn't any on the left. Next time I will toast my coconut and nuts first! Keep cake chilled until ready to serve.

Enjoy!