Dairy

Jell-O has gotten a bad rap, and we are not sure why. In fact, Jell-O happens to be one of the Queens’ favorite go-to treats, as it’s now available in low-calorie and sugar-free varieties, making it a wonderful vehicle for satisfying your sweet tooth without all the guilt. And, Jell-O is extremely versatile. With dozens of flavors available to choose from, you can always find a satisfying one. If you haven’t had Jell-O in a while, we invite you to try this recipe. It’s the perfect, cool treat for the summertime that’s both light and fruity. Besides, desserts that jiggle are fun!

Crystal’s nieces have nicknamed their mother “Butter.” This term of endearment for Karen stems from the fact that she cooks everything with butter. One of her specialties is this cake, and—you guessed it—there’s lots of butter! A cream cheese and apple mixture bakes up nice and gooey on top of a soft cake layer. Served warm, it just doesn’t get any butter—we mean, better.

Make this casserole when you’re short on time but want something big on taste. It’s a cinch to whip together, so even beginner cooks will earn oodles of praise. There are many variations of this type of casserole dish, but you’ll find our personal favorite way of making this dish below. Want to be totally indulgent? Add another layer of crescent rolls to the top of the casserole. It’s like your own bacon, egg, and cheese sandwich on a croissant roll! Indulgent? Yes. Tasty? You betcha!

Some things are like clockwork. For Crystal, her weekly routine during her high school years consisted of getting up and making herself grits and toast for breakfast. Oh, how she loved her grits! Some mornings she had them with sugar and butter; other days she simply salt-and-peppered them. It didn’t really matter how they were prepared. You can imagine, then, how sad she was when she couldn’t find grits while at college in Boston (that and her sweet tea). Determined to get her college friends on track, Crystal had her mother ship her care packages loaded with containers of grits. She served them at every opportunity and explored different ways of preparing them in order to impress her guests. One of the most popular recipes was this delicious take, which adds the right amount of garlic and cheese. Forget cold cereal—mornings should be all about grits.

One of the very few items Crystal has of her Mamaw Maggie’s is her cast-iron skillet. Until recently she used the skillet only for making cornbread, but she has now discovered the pan’s varied talents. If you are not familiar with cast-iron pans, they can seem intimidating. All that talk of properly seasoning them, how to wash them (or not wash), seems like too much work. But trust us, the benefits of the cast-iron pan far outweigh any care concerns. They heat evenly and beautifully, and when properly cared for, they will last a lifetime. Crystal’s pan has lasted several lifetimes! This breakfast recipe will work with any oven-safe skillet, but when using a cast-iron skillet, your bottom layer of potatoes will get a nice crispness to it.

Dress up this quiche and show it off for breakfast. Yes, we’re talking about your quiche. You dress yourself in your Sunday best, so why not dress up your breakfast? Don’t be fooled by its outer appearance; this quiche will surprise and delight as your family and guests discover surprising ingredients, such as fresh crab and smoked paprika, in their first bite.

Your morning eggs will find their perfect partner in this cheesy and delicious casserole. It’s baked with a crunchy, buttery topping that will bring you back for seconds—and thirds! This casserole is a good alternative to mashed or baked potatoes at dinnertime, too. Try serving it with fried chicken for a true comfort feast.

If you have ever had breakfast in Texas, then odds are you’ve experienced a plate of delicious migas, a mixture of fluffy eggs, spices, cheese, and fried tortillas. For Sandy, migas present somewhat of a love-hate relationship. You see, Michael (her main squeeze for over twelve years) loves migas so much she sometimes feels he loves them more than her. He’s tried them in every restaurant in Austin, always noting the subtle differences and what would make the perfect combination of flavors. She took note and developed this recipe in attempts of satisfying her “migas man.” And let’s just say there is no longer any doubt who Michael loves more. Serve these with a side of refried beans and your choice of corn, flour, or whole wheat tortillas to enfold all of the ingredients into tasty tacos. And if you’re feeling spicy, try making your own pickled jalapeños (see below).

Ever had a Denver omelet? If not, you are missing out on a real treat. A Denver omelet (sometimes also referred to as a western omelet) is a tasty egg concoction typically prepared with Cheddar cheese, diced ham, onions, green bell peppers, and sometimes scattered hash browns. Its origins remain as scattered as the hash browns, but our best guess is that it probably originated one morning out on the range, cooked up by some hungry cowboys trying to fill their bellies. Inspired by their tasty creation, this recipe is the Queens’ Casserole version of the popular dish. Pile your diced ham, green bell peppers, onions, cheese, and hash browns a mile high and watch it bake to a beautiful golden brown. We added a kick of cayenne pepper to spice it up a bit.

Bed and breakfast inns are very popular in the areas surrounding Austin, Texas, which is known as the “Hill Country.” Around here, B&Bs are usually historic homes that have been in the innkeepers’ families for years. One of the best aspects of staying at a B&B is breakfast! The innkeeper traditionally gets up early and prepares a lovely morning spread for the guests. The richness of Brie, sausage, and egg reminds us of days well spent relaxing around a perfect breakfast with other guests at our favorite B&Bs.

The area where Sandy grew up in the Rio Grande Valley is one of the best places in the nation for growing citrus. There is something about the soil, climate, and constant sunshine that lends itself to perfect citrus farming. Sandy’s dad Max worked the citrus farms, and every year Sandy would go out with her dad to the farms to help him harvest and to sample the goods! It’s only natural that when developing recipes, Sandy wanted to pull from this fond memory. This wonderfully delicious spin on traditional blintzes has all the great taste but without all the work. Forget the trial and error; use this surefire recipe to woo your crowd.

In the words of Crystal’s dad, Jody, “Some times you just want breakfast for dinner.” We couldn’t agree more. This egg masterpiece is not only great for breakfast but also ideal for a savory dinner any night of the week. Aside from the taste, the beautiful thing about stratas is how filling they are. At the heart of any great strata you will find a dense, rustic bread (we use focaccia) layered with an egg mixture and cheese. In this particular recipe we add leeks and red bell peppers for a touch of sweetness and color, but the real standout is the smoky flavor provided by the Gouda cheese. Hence, the strata’s name. Enjoy!

Sounds strange, but it is really delicious. (Crystal had to convince Sandy, too.) There’s something about the sweet-salty combination of pineapple, Cheddar cheese, and Ritz crackers that’s irresistible. This casserole is generally served as a side, but it’s sweet enough for dessert.

There were certain food pairings in the Pollock house that never varied. When meatloaf was on the table, it was a given that these scalloped potatoes and green beans were faithfully by its side. No, maybe not a given—a guarantee, something you could bet the farm on. Today we serve these potatoes with more than just meatloaf. In fact, they’re a great sidekick for Beef Burgundy (page 68) and our Coq au Vin (page 78).

The next time you have company, make sure to treat them to this! This relatively simple side will have your family and friends thinking you’ve cooked all day. And if you can get little Johnny to eat spinach, then that’s a plus, too! This creamy, rich spinach dish graces the plate and stands up to any meat pairing, making it a perfect side for your next dinner party. When serving, use an ice cream scoop to make neat, perfectly shaped mounds. Try pairing it with our Savory Salmon Turnovers (page 90) or our Pastitsio (page 70).

Our zucchini casserole tastes just as good as Mom’s, but we’ve trimmed out many of the calories. Rich in flavor, this dish is a perfect partner for our Mamaw’s Stuffed Peppers (page 58), Jayne’s Baked Spaghetti (page 62), and Chicken Penne Pasta with Pink Sauce (page 74).

We even made cauliflower taste a mazing. This dish is a standout, with roasted cauliflower smothered in a rich, creamy Gruyère sauce. The cauliflower develops a nice, deep browning from roasting that gives the gratin a fantastic sweet, nutty flavor. We like to serve this with our Charlotte’s Prime Rib (page 72) or our Mandarin Meatloaf (page 103).

When a recipe calls for just a bit of fresh basil, don’t let the rest go to waste—in fact, buy a little extra (three bunches total) and make a delicious pesto. It’s easy!