Let it be known that I don't love quiche, but I was once assigned to bring something for breakfast for a group of ladies and found this recipe for "Quiche Tarts" from Allrecipes.com, made a few changes, and quickly learned that they are basically mini-WT quiches that even I like.
I have made them several times for groups and they seem to be received very well. Best thingabout this recipe is it is easily adaptable...one time, I added chopped tomatoes and jalapenos for a little kick, and it was great! You can also add/substitute sausage, or ham, or take out the meat completely and add some chopped broccoli and tomatoes for a vegetarian version.
INGREDIENTS
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
2 eggs
1/2 cup shredded cheese (obviously, beinga quiche, the original recipe calls for swiss, but I prefer cheddar)
2 tablespoons chopped green onion
1 (10 ounce) can refrigerated flaky biscuit dough (if you use the big ones, I suggest halving them)
3/4 cup (or so) crumbled bacon (being W.T., I like mine from a bag, but you could cook 5 or 6 slices of bacon and crumble it your self)
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups. (I use Butter flavor Pam and it works great)
2. Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in cheddar cheese and green onion, and set aside.
3. Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle some bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.
4. Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan, and serve warm.
Enjoy!
Monday, August 23, 2010
Quiche Tarts
Golden Graham S'mores
I bought Golden Grahams on sale today for $1 and in the midst of all of the excitement of such a screaming deal I realized I have never shared one of my very favorite treats!
You've been forewarned that these disappear fast...once you start eating them, you can't stop :)
INGREDIENTS
-3/4 cup light corn syrup
-3 tbsp butter
-1 package chocolate chips
-3 cups mini marshmallows
-1 tsp vanilla
-1 (12 oz) box Golden Grahams cereal
DIRECTIONS
1. Grease a 13 x 9 inch pan and set aside.
2. Over medium heat, heat syrup, butter, and chocolate chips, stirring constantly until chocolate chips are melted. Remove from heat and stir in vanilla.
3. Place cereal in a large bowl. Pour chocolate mixture over cereal and mix until completely coated. Fold in marshmallows, 1 cup at a time.
4. Press into pan and let sit 1 hour. Best if kept in fridge!
YUMMY!!
Friday, August 13, 2010
Strawberry Shortcut Cake
Saw this on an old college friend's wife's blog (did you follow that?) and it seriously is right up my alley: strawberries, marshmallows and jello BAKED! And it's magic...the marshmallows and batter go on the bottom but end up on top, amazing! :) Have fun and enjoy!
INGREDIENTS
2 Cups (2 10 oz pkg) Frozen, sliced strawberries and syrup. completely thawed
1 Pkg(3oz) Strawberry Jello
2 1/4 Cups Flour
1 1/2 Cups Sugar
1/2 Cup Shortening
3 tsps Baking Powder
1/2 tsp Salt
1 Cup Milk
1 tsp Vanilla
3 Eggs
DIRECTIONS
1. Grease bottom of 9 x 13 pan and sprinkle marshmallows evenly over the bottom of the pan and set aside
2. Thoroughly combine completely thawed strawberries and syrup with dry Jello. Set aside
3. In large bowl, combine remaining ingredients. Blend at low speed until moistened. Beat for 3 minutes at medium speed, scraping sides occasionally. Pour batter evenly over the marshmallows.
4. Spoon Strawberry mixture evenly over batter.
Bacon Wrapped Jalapeno Poppers
Ok, no secret I love bacon-wrapped stuff, so when I saw this recipe on Pioneer Woman, I freaked.
And then I actually made them....AMAZING! Probably my favorite new find in a really long time.
The original recipe complete with pictures can be found HERE
Ingredients
20 whole Fresh Jalapenos, 2-3 Inches In Size
2 cubes Cream Cheese, softened
1 pound Thin(regular) Bacon, Sliced Into Thirds
Preparation Instructions
If you have them, slip on some latex gloves for the pepper prep… Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.
Serve immediately, or they’re also great at room temperature.
You’ll love these so much, you’re gonna come out of your skin. Or something like that.
Chocolate Cake in a Mug
Eagle Eye Toast
This was something I remembered my M.I.L. making while I was dating my husband and I thought it was kind of crazy, but yummy and now the kids love them. Definitely W.T., but fun to make!
INGREDIENTS:
Bread
Butter (softened)
Eggs
salt and pepper
DIRECTIONS:
1. Butter both sides of bread
2. Using a small cup or circular cookie cup, cut a circle out of the middle of the bread (save the circle)
3. Heat skillet and put buttered bread on skillet.
4. Crack an egg into the center of the bread with a hole and cook until the base of the egg is solid. Flip bread with egg in the middle and cook until desired doneness on the eggs
4. Toast cut-out circles on skillet, too
Enjoy with a fork! I top mine with jam, Aaron prefers gravy, my kids love syrup....pretty much, you can do whatever!