Cooking with Claud: Hashbrown Broccoli Cheddar Quiche

Cooking with Claud: Hashbrown Broccoli Cheddar Quiche

INGREDIENTS:— Frozen hashbrowns— 1 1/4 cup of cheddar cheese— pepper— fresh or frozen broccoli (thawed and drained)— Low fat milk— 6 eggsThaw hashbrowns and squeeze oil out. Spray bottom of pie plate. Shred cheddar cheese and mix with crush hashbrowns. Mold mix to the bottom of plate and bake for about 25 minutes at 350…

Cooking with Claud: Corned Beef

Cooking with Claud: Corned Beef

Just in time for St. Patrick’s Day, Claud shares the best (and apparently healthiest) way to make and enjoy corned beef! IMAGE CREDIT: iStock / Getty Images Plus

Cooking with Claud: Dole Whip

Cooking with Claud: Dole Whip

INGREDIENTS:— 1/2 cup vanilla yogurt— Banana (sliced)— 2 cups of frozen pineapple chunks— 2 teaspoons of lime

Cooking with Claud: The Ultimate Marinade

Cooking with Claud: The Ultimate Marinade

INGREDIENTS:— 1/2 cup of Worcestershire sauce— 3 tablespoons of brown sugar— 3 tablespoons of olive oil— 3 tablespoons of balsamic vinegar

Cooking with Claud: Swedish Meatballs

Cooking with Claud: Swedish Meatballs

You can make meatballs from scratch or get them store made.SAUCE:— 3 tablespoons butter— 3 tablespoons flour— 2 cups of beef stock— 1/4 cup sour cream— 2 tablespoons lingonberry, red currant, raspberry or cranberry sauce— pepper IMAGE CREDIT: iStock / Getty Images Plus

Cooking with Claud: Valentines Treat

Cooking with Claud: Valentines Treat

INGREDIENTS FOR CAKE FROSTING:3/4 of an 8-ounce package of cream cheese1 stick of butter3 table milk1 tea vanilla4 cups confectionary sugarred sugar add to batter OTHER INGREDIENTS:Freeze dried strawberriesBake cake separate

Cooking with Claud: Roasted Pear and Butternut Squash Soup

Cooking with Claud: Roasted Pear and Butternut Squash Soup

Serves 6 people INGREDIENTS:— 8 pears (peeled, cored and diced)— 1 butternut squash (peeled, seeded and cubed)— 1/2 red onion cut into wedges— 2 peeled garlic cloves— 1/2 tsp. dried rosemary— 1 1/2 tbsp. extra-virgin olive oil— 1 tsp. ground black pepper— 1/2 tsp. salt— 1 carton chicken or vegetable broth PREHEAT OVEN TO 400…

Cooking with Claud: White Lasagna

Cooking with Claud: White Lasagna

— Melt 2 tablespoons of butter, 2 tablespoons of flour (whisk together)— On separate burner, put 1.25 cups of milk heated in a pot — then add to mix to milk— Add salt and pepper and half cup of Parmesan cheese to mix— Add a little bit of nutmeg— Boil noodles — Place layer of…

Cooking with Claud: Fig Glazed Pork Chops

Cooking with Claud: Fig Glazed Pork Chops

Cooking Time: 10 mins, ready in 15 mins. Ingredients:2 tbsp fig preserves1 tbsp Dijon mustard1 tbsp balsamic vinegar bone-in pork chops2 tsp canola oilchopped parsley and figs, for garnish (optional) Preheat 400 degrees

Cooking with Claud: Lemon Bars

Cooking with Claud: Lemon Bars

Prep: 25 minutes — bake 30-35 minutes — 350 degrees Ingredients:2 cups all-purpose flour1/2 cup powdered sugar2 tablespoons cornstarch3/4 cup butter4 eggs, lightly beaten1 1/2 cups granulated sugar3 tablespoons all-purpose flour1 lemon’s worth of finely shredded lemon peel3/4 cup lemon juice1/4 cup half-and-half, light cream or skim milk IMAGE CREDIT: iStock / Getty Images Plus