Slow Cooker Vegetable Minestrone

I'm making more soups because my toddler enjoys them and I picked this one because it full of vegetable-goodness. This recipe comes from eatbetteramerica.com .

Ingredients:

• 4 cups vegetable broth or 1 carton (32 oz) Progresso® chicken broth
• 4 cups tomato juice
• 1 tablespoon dried basil leaves
• 1 teaspoon salt
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon pepper
• 2 medium carrots, sliced (1 cup)
• 2 medium celery stalks, chopped (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 1 cup sliced fresh mushrooms (3 oz)
• 2 garlic cloves, finely chopped
• 1 can (28 oz) diced tomatoes, undrained
• 1 1/2 cups uncooked rotini pasta (4 1/2 oz)
• Shredded Parmesan cheese, if desired

Preparations:

1. In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
2. Cover; cook on Low heat setting 7 to 8 hours or until vegetables are tender.  
3. Stir in pasta. Cover; cook on High heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese. 

 

Betty Crocker's Layered Huevos Rancheros

This serves eight so it's a great recipe for brunch!

Ingredients:

• 16 eggs
• 1 cup half-and-half or milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons butter or margarine
• 1 can (10 3/4 oz) condensed Fiesta nacho cheese soup
• 2 tablespoons chopped fresh chives
• 2/3 cup Old El Paso® Thick 'n Chunky salsa
• 4 soft corn tortillas (6 inch), cut into 3/4-inch strips
• 1 cup pinto beans (from 15-oz can), drained, rinsed
• 1 cup shredded sharp Cheddar cheese (4 oz)
• 1/2 cup sour cream
• 4 medium green onions, sliced (1/4 cup) 

Preparations:

1. In large bowl, beat eggs with whisk. Add half-and-half, salt and pepper; beat well. In 12-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Stir in soup and chives.
2. Spray 3- to 4-quart slow cooker with cooking spray. Spread 1/3 cup of the salsa in bottom of slow cooker. Carefully place half of the tortilla strips on salsa to within 1/2 inch of edge of slow cooker. Top with 1/2 cup of the beans, 3 cups of the egg mixture and 1/2 cup of the cheese. Layer with remaining salsa, tortilla strips, beans and egg mixture. 
3. Cover; cook on High heat setting 2 hours. Sprinkle with remaining 1/2 cup cheese. Cover; let stand until cheese is melted. Serve with sour cream and onions.

Bacon and Tomato Frittata

Frittatas are still very popular around here! Here's a "man" frittata.

Use 6 beaten eggs if you don't want to use egg product.

Ingredients:

• 6 eggs, beaten
• 1/4 teaspoon garlic and herb seasoning
• 1/4 teaspoon salt
• 2 teaspoons Olive oil
• 4 medium green onions, chopped
• 2 large tomatoes, sliced
• 1 cup sharp Cheddar cheese, shredded
• 4 cooked strips of bacon, crumbled
• 2 tablespoons sour cream

Preparations:

1. In large bowl, combine eggs seasoning and salt. Set aside.
2. In 10 inch non-stick oven proof skillet, heat oil over medium heat. Add onions; cook and stir 1 minute. Reduce heat to medium-low. 
3. Pour in egg mixture. Cook 6 to 9 minutes, gently lifting edges of cooked portions with spatula so that uncooked egg mixture can flow to bottom of skillet, until set.
4. Set oven control to broil. Top frittata with tomatoes, cheese and bacon. Broil for 1 to 2 minutes or until cheese melts. Top with sour cream.

Easy Monster Cookies

I try to make treats every week for the daycare that my son attends. The gals there take very good care of him and have been a tremendous help to me. I honestly don't think I would have survived the first year of his life without their wisdom and advice. :)

Here's a treat from Betty Crocker that I made for them. It's Easter themed with some holiday M'ms that I picked up on sale (with coupons too) from Target.

Ingredients:

• 1 pouch (1lb 1.5 oz) Chocolate Chip Cookie mix
• 1 pouch (1lb 1.5 oz) Oatmeal Cookie mix
• 1 cup butter, softened to room temperature
• 3 eggs
• 2 cups M'ms (plain or peanut - your choice)

Preparations:

1. Heat oven to 375 degrees.
2. In large bowl, combine everything but the M'ms.
3. When mixture becomes dough, add candy and stir well.
4. Drop by spoonfuls on to cookie sheet. Bake 10 to 12 minutes or until cookies are golden brown.

Easy Monkey Bread

Monkey Bread? What's that? This is a question I asked myself about a year ago when I first heard of it. It's definitely not something I was ever exposed to growing up in Washington. I wanted to see if it was good and thought I'd try the easiest recipe I could find. I don't own a fluted pan so I used a round cake pan instead. It was really good but the cinnamon stuff didn't quite reach the middle...

Ingredients:

• 2 can (12 oz each) of refrigerated buttermilk biscuits (Mine were 7.5 each and they worked fine)
• 1 cup packed brown sugar (I used the light kind)
• 1/2 cup whipping cream
• 1 teaspoon Cinnamon

Preparations:

1. Cut biscuits into fourths and layer into greased fluted pan.
2. Combine sugar, cream and cinnamon. Pour over biscuits. 
3. Bake at 350 degrees for 30 to 35 minutes or until the bread is golden brown. 
4. Turn warm pan upside down onto heatproof plate with the pan remaining over the biscuits for 5 minutes. 
5. Serve warm with a little butter.

Tomatillo Chicken Soup - Better Homes and Garden Recipe

This was my first experience making anything with tomatillos. I was disappointed to discover that one of them was moldy when I got home. If you're making anything with them, it might be wise to peek under their husks before buying them.

The tomatillos are the little green plants on the left. I'd never seen one before making this recipe.

Ingredients:

• 6 medium tomatillos, husks removed and rinsed
• 1 1/2 pounds skinless, boneless chicken breast halves
• 1 32 ounce box chicken broth
• 1 medium green sweet pepper, chopped
• 1/2 cup chopped red onion
• 1 stalk celery, chopped
• 1 4 ounce can diced green chiles
• 2 tablespoons snipped fresh cilantro
• 1 fresh jalapeno pepper, seeded and minced*
• 1 tablespoon ground cumin
• 1 tablespoon lime juice
• 2 teaspoons chili powder
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Preparations:

1. Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. 
2. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeno, cumin, lime juice, chili powder, garlic, and 1 tsp. each salt and pepper.
3. Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. 
4. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup. 
5. If desired, top with sour cream, additional chopped red sweet pepper or jalapeno peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.
   

Betty Crocker's Lemon Creme Bars

Here is an easy treat for those who love lemon-flavored things. :)

Ingredients:

• 1/2 cup cold butter
• 1 pouch (1lb 1.5 oz) Betty Crocker oatmeal cookie mix
• 1 egg
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 2 teaspoons grated lemon peel
• 1/4 cup lemon juice

Preparations:

1. Heat oven to 350 degrees. Spray bottom of 8-inch square pan with cooking spray.
2. In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes. 
3. In small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. 
4. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. 
5. Refrigerate 30 minutes or until set. For bars, cut into 5 rows by 5 rows. Store covered in refrigerator.

Easy Slow Cooker Cheesy Potato Soup

I was a little skeptical about this recipe because it calls for hash browns but it was good. This recipe comes from Betty Crocker's website. My toddler loved the soup too.

Ingredients:

• 1 bag (32 oz) frozen diced hash browns, thawed
• 1/2 cup frozen chopped onion (from 12 oz bag), thawed
• 1 medium stalk celery, diced (1/2 cup)
• 1 carton (32 oz) chicken broth
• 1 cup water
• 3 tablespoons all-purpose flour
• 1 cup milk
• 2 cups shredded Cheddar cheese
• 1/2 cup sour cream

Preparations:

1. In slow cooker (at least 3 quart in size), combine potatoes, onion, celery, broth, sour cream and water.
2. Cover and cook on low for four hours.
3. Mix flour into milk and add to potato soup. Add cheese. Stir well.
4. Turn to high and cook 30 minutes or until mixture thickens. 
5. Season with salt and pepper. 

Easy Chicken 'N Dumplings - Slow Cooker Recipe

I have really great memories of my great-grandmother making chicken and dumplings. Sadly, I don't have her recipe but I found one that's easy and pretty close to hers. Using canned biscuits saves a lot of time and they taste yummy!

Ingredients:

• 2 cups cooked chicken (I baked a couple of chicken breasts and then cut them into pieces.)
• 1 can (10 3/4 ounces) cream of mushroom soup
• 1 can (10 3/4 ounces) cream of chicken soup
• 2 soup cans of water
• 4 teaspoons of all-purpose flour
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 can refrigerated buttermilk biscuits (8 biscuits)

Preparations:

1. Combine all ingredients except biscuits in slow cooker.
2. Cut biscuits into quarters and gently stir into mixture. 
3. Cover and cook on low for 4 to 6 hours.

St. Patrick's Day Recipes

Sadly, Ken is in Hawaii this St. Patrick's day (sad for me but not for him!) so we won't be having our annual feast. In honor of our favorite holiday, here are the best recipes we've made.

• Shepherd's Pie
• Irish Heritage Cabbage
• Guinness Cake
• Irish Soda Bread
• Bangers and Mash
• Corned Beef and Cabbage

Food Network - Lemon Poppy Seed Muffins

I'm still on a poppy seed kick! According to this recipe, poppy seeds should be stored in the freezer or refrigerator because they can go rancid quickly. Who knew! This is a really easy recipe (some out there are not so easy!) so it was nice to be able to whip them up in a hurry.

Ingredients:

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1/2 cup unsalted butter, at room temperature
• 1 teaspoon finely grated lemon zest
• 2/3 cup granulated sugar
• 2 large eggs, at room temperature
• 4 teaspoons of poppy seeds
• 1/2 cup milk

Lemon Glaze:

• 1/4 cup plus 2 tablespoons powdered sugar
• 2 tablespoons fresh lemon juice, strained
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon almond extract

In a small bowl, combine ingredients and whisk to incorporate.

Preparations:

1. Preheat the oven to 400 degrees F. Lightly grease 2 mini muffin tins (each with 12 (1 3/4-inch) wells) with 1 tablespoon softened butter and set aside.
2. In a large bowl, sift together cake flour, flour, baking powder, baking soda, salt, and poppy seeds.
3. In a medium bowl, combine the egg and sugar and beat with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to medium and beat in the yogurt, remaining 4 tablespoons of butter, lemon juice, zest and vanilla until well incorporated, about 30 seconds. 
4. Fold the wet ingredients into the dry just until moistened and being careful not to over-mix. 
5. Divide the batter among the prepared muffin tins, filling each halfway.
6. Bake until the muffins are set and golden brown and a tester comes out clean, 14 to 16 minutes. 
7. Remove from the oven and use a toothpick to poke several holes in the top of each muffin. Brush each muffin generously with the lemon glaze. 
8. Allow the muffins to cool for 10 minutes in the tin and then transfer them to a wire rack to cool completely.

Food Network - Crispy Chocolate Chip Cookies

These cookies are not for those living at high altitude! If you like them thin and crispy and live near sea level, here's a rich chocolate chip cookie recipe for you.

Ingredients:

• 1 1/3 cups all-purpose flour
• 1/2 teaspoon fine salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter (1 stick), at room temperature
• 3/4 cup super-fine sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
•  1 1/2 cups semisweet chocolate chips

Preparations:

1. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
2. Whisk the flour, salt, and baking soda in a medium bowl.
3. In a large bowl, beat the butter and sugar with a hand held mixer until light and fluffy, about 4 to 5 minutes. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the butter mixture, to make a soft dough. Stir in the chocolate chips.
4. Spoon a heaping tablespoon of dough onto the prepared baking sheets, spacing them about 3-inches apart, (a standard pan can accommodate about 6 cookies). 
5. Bake the cookies until brown around the edges, about 12 to 14 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

Pancakes, anyone?

Better Recipes Loaded Baked Potato Soup

Since my son turned one I'm trying to get him off baby food and onto "table" food so I fed him this recipe. He loved this soup and made happy grunting sounds that I took to mean this is one yummy recipe. It's also easy and inexpensive to make.

Ingredients:

• 6 bacon strips, chopped
• 2 cups fat free milk
• 2 cups water
• 1/2 (7.6 ounce) package roasted garlic instant mashed potatoes
• 1 cup (4 ounces) shredded Cheddar cheese, divided
• 1/4 teaspoon freshly ground black pepper
• Chives
• Sour cream

Preparations:

1. Cook bacon, drain on a paper towel, set aside. Reserve 2 tablespoons to sprinkle on top of soup.
2. Combine milk and water in a large saucepan; bring to a boil. Remove from heat; add potatoes, and stir with a wire whisk until well blended. Add 3/4 cup cheese, stirring until cheese melts. Add all but 2 tablespoons of the bacon. 
3. Spoon into serving bowls; sprinkle evenly with remaining 1/4 cup cheese, 2 tablespoons bacon and freshly ground black pepper. 
4. Top with chopped chives and a dollop of sour cream, if desired.

I was out of chives!

The Food Network's Chewy Chocolate Chip cookies

I got sucked into this recipe by a tweet from the Food Network promising the best chocolate chip cookies EVER and you know what? This recipe rocked! The second batch turned out flatter than the first (even though I closely followed directions) still - these cookies were so good I ate three for breakfast. :) To learn more about cooking you can take 'online classes'

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 1/2 sticks unsalted butter, softened
• 1 3/4 cups packed dark brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Preparations:

1. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes (use the paddle attachment for a stand mixer). 
2. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
3. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. 
4. Bake until the cookies are golden around the edges but still soft in the middle, about 12 minutes. 
5. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Food.com's Banana Cinnamon Muffins

It's the week of muffins! Who doesn't love a good muffin? Especially when they're warm and served with butter. I used a 1/4 cup measuring cup to fill the muffin pan and it made 11. If you're interested in learning more about crafty baking tips, click on baking tips

The bottom muffin was a little bigger and came out just slightly under baked.

Ingredients:

• 3 very ripe bananas
• 2 eggs, beaten until light
• 2 cups unbleached flour
• ¾ cup sugar
• ½ teaspoon ground sea salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 2 tablespoons melted butter

Preparations:

1. In large bowl, mash bananas well-there should be few lumps.
2. In small bowl, beat two eggs until light.
3. In another bowl, mix all dry ingredients until well combined.
4. Add eggs to bananas and mix.
5. Add vanilla and butter to bananas and mix.
6. Add dry ingredients one cup at a time, mixing between each cup.
7. When batter is well blended-it will be thick but not stiff-place in muffin tin.
8. Bake for 15-20 minutes at 350°F or until knife inserted in muffin comes out clean.

Joy of Baking's Poppyseed Poundcake Muffins

I was wondering the other day how exactly one goes about finding poppyseeds only to find them while I was looking for Parsley. (As a side note, the store was out of Parsley.) This recipe and the lemon poppyseed bread were very good! I made large muffins so this recipe only produced 11. These art colleges have great classes and tips on how to improve your cooking!

Ingredients:

• 2 cups (260 grams) all-purpose flour
• 1 tablespoon poppy seeds
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup (113 grams) unsalted butter (I softened the butter in the microwave.)
• 1 cup (200 grams) granulated white sugar
• 2 large eggs
• Zest of one lemon
• 1 cup (240 ml) plain yogurt or sour cream (do not use non fat yogurt or sour cream)
• 1 teaspoon pure vanilla extract

Preparations:

1. Beat eggs. Whisk in sour cream, sugar, butter and vanilla. Add zest.
2. In a medium sized bowl, combine flour, baking soda, salt and poppy seeds.
3. Combine both sets of ingredients and mix. (Don't over mix.)
4. Spoon the batter into the muffin cups using two spoons or an ice cream scoop.
5. Bake for about 18 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
   
   
   
   

Joy of Baking's Lemon Poppyseed Bread

This bread is amazingly good! My husband loved it and recommends eating the ends first. If you are short on time like I am and want to learn more about the art of cooking and baking, check out online university. Both my husband and I have taken online classes and enjoyed them.

Ingredients:

• 3 large eggs
• 1 1/2 teaspoon pure vanilla extract
• 1/4 cup (60 ml) milk
• 1 1/2 cups (195 grams) all-purpose flour
• 3/4 cup (150 grams) granulated white sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon grated lemon zest (outer yellow skin of the lemon)
• 3 tablespoons (30 grams) poppy seeds
• 13 tablespoons (184 grams) unsalted butter, softened

Lemon Syrup:

• 1/4 cup (60 ml) fresh lemon juice
• 1/3 cup (65 grams) granulated white sugar

Preparations:

1. Beat eggs. Whisk in milk, vanilla, zest and sugar. Add butter and beat well.
2. In a separate bowl, combine flour, baking powder, salt and seeds.
3. Combine both sets of ingredients. Pour mixture into greased or lined loaf pan. 
4. Bake at 350 degrees for 55 - 60 minutes or until knife pierces center and comes out clean. 
5. Meanwhile, in a small saucepan, bring the sugar and lemon juice to a boil, stirring until the sugar dissolves.
6. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with about half the hot lemon syrup. 
7. Cool the loaf in the pan for about 10 minutes then invert onto a greased wire rack. Brush the remaining syrup onto the bottom and the sides of the loaf. Reinvert the bread so it is right side up and then cool the bread completely before wrapping. 
8. Store at least overnight before serving to allow the lemon syrup to distribute throughout the loaf.

Chocolate Chip Oatmeal Cookies made with Crisco

There are a couple are a couple of advantages to making cookies with shortening rather than butter.

1. It's cheaper. (Butter is usually $3.00 per lb versus $4 for a large container of Crisco)
2. The cookies bake up well even at a higher altitude. (No chocolate chip pancakes here!)

This recipe comes from Food.com and I recommend using 1/2 teaspoon of salt rather than 1 teaspoon. The larger amount made the cookies kind of salty.

Ingredients:

• 1 ½ cups flour
• 1 ¼ teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup shortening
• ¾ cup brown sugar , firmly packed
• ¾ cup sugar
• 2 large eggs
• 1 teaspoon hot water
• 1 teaspoon vanilla
• 1 (12 ounce) package semi-sweet chocolate chips
• 2 cups quick oats

Preparations:

1. In a mixer, combine shortening, sugars, vanilla and eggs.
2. Separately, mix flour, water, baking soda and salt. 
3. Combine both sets of ingredients. Mix well. 
4. Add oatmeal and chocolate chips.
5. Bake at 375 for 8 - 10 minutes.

Betty Crocker's Citrus Cake with Lemon Whipped Cream Frosting

There's one complaint I constantly getting about my cakes - there "too" sweet. Now I'm the kind of person who would rather eat frosting than cake so I generally blow these comments off. But for the adult celebration of KC's first birthday, I wanted to serve a cake that he could taste if he wanted to and I do not want this kid hooked on sugar so I made this lovely recipe.

This cake was a huge hit and my husband (who does the most complaining about my "too" sweet cakes) ate three slices.

Ingredients:

Cake

• 1 box Betty Crocker® SuperMoist® lemon cake mix
• 1/2 cup water
• 1/2 cup orange juice
• 1/2 cup vegetable oil
• 3 eggs

Filling and Frosting

• 2 cups whipping cream
• 1/4 cup powdered sugar
• 1 can (15.75 oz) lemon pie filling
• 2 teaspoons grated orange peel

Strips of lemon and orange peel

Preparations:

1. Heat oven to 350°F for shiny metal pans (325°F for dark or nonstick pans). Grease and slightly flour bottoms and sides of two 8- or 9-inch round cake pans with shortening or cooking spray; lightly flour (or spray with cooking spray or baking spray with flour).
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3. Bake and cool as directed on box for 8- or 9-inch rounds.
4. In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in 1/2 cup of the pie filling and the grated orange peel.
5. Place 1 cake layer, rounded side down, on serving plate. Spread remaining pie filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Spread whipped cream mixture over side and top of cake. Garnish top of cake with strips of lemon and orange peel. Store covered in refrigerator.

Make sure your whipping cream is stiff or it will be too runny to be frosting.

Artichoke Frittata

It's another frittata recipe! LOL. This comes from MyRecipes.com.

Ingredients:

2 jars (6 oz. each) marinated artichoke hearts
1 onion (8 oz.), peeled and chopped
1 tablespoon minced garlic
6 large eggs
1/4 cup fine dried bread crumbs
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
2 cups shredded cheddar cheese
1/4 cup shredded parmesan cheese

Preparations:

1. Drain artichoke hearts, reserving 2 tablespoons marinade; discard remaining marinade. Coarsely chop artichoke hearts. In a 10- to 12-inch nonstick, ovenproof frying pan over medium-high heat, frequently stir onion and garlic in reserved marinade until onion is limp, about 5 minutes.
2. Meanwhile, in a large bowl, whisk together eggs, bread crumbs, hot sauce, salt, pepper, oregano, and cheddar cheese. Stir in artichokes. Pour evenly into pan with onion mixture. Sprinkle parmesan cheese over the top.
3. Transfer pan to a 350° regular or convection oven and bake until center of frittata is set and top is lightly browned, about 30 minutes.
4. Serve warm or at room temperature; cut into 12 wedges.