Recipe: Mexican Quiche
Here’s a favorite recipe of mine that I wanted to share. It is easy to make and is a good dish to share with a group of people, or for a brunch.
Mexican Quiche
1 Pillsbury roll out pie crust
4 eggs
1 cup light cream
1 small package shredded cheddar cheese
3 chopped jalapeño peppers
1 tsp. chilli powder
1 small onion chopped
1 pound Jimmy Dean Sausage
Unroll the pie crust in a glass pie plate and set aside. In a mixing bowl, combine the eggs, cream and cheese, until well blended and set aside. In frying pan, brown the Jimmy Dean Sausage, jalapeño peppers, chilli powder and onion. Pour the crumbled mixture into the prepared pie shell. Pour the egg mixture over the top. Bake in oven for 30 minutes at 350 degrees.
Enjoy!
Barb
Posted in Cooking in your kitchen on February 3rd, 2012 by Barb | | 0 Comments
Recipe: Raspberry Chocolate Chip Muffins
If you are one of those people that like raspberries and chocolate, you will love this recipe. It is easy to make and these muffins are delicious!
Raspberry Chocolate Chip Muffins
1-1/2 cups flour
2 eggs
3/4 cup sugar
1/2 cup olive oil
1 tsp. cinnamon
1/2 tps. vanilla
1/2 tsp. baking soda
1 pkg. 10 oz. frozen raspberries (thaw a bit before using) Fresh raspberries can also be used.
3/4 cup chopped pecans
1 – 12 oz. pkg. Nestles Chocolate Chips
Topping
1/3 cup brown sugar
3 Tbsp. flour
2 Tbsp. butter
In a mixing bowl, add eggs, sugar, vanilla, and oil. Add the flour and baking soda. Mix in the raspberries,nuts, and chocolate chips. Fill muffin tins with the dough. In a separate bowl, combine the brown sugar, flour, and butter for the topping. Sprinkle the topping mixture over the muffins. Bake at 350 degrees for 18 minutes. Serve warm, or cool and serve cold. Either way, they are good. Makes 18 muffins.
Substitution: You can use substitute white chocolate chips for the dark chocolate, if desired. I prefer the dark chocolate myself.
Enjoy!
Barb
Posted in Cooking in your kitchen on January 20th, 2012 by Barb | | 0 Comments
Recipe:Stuffed Mushroom Caps With Crab & Wild Rice
Here’s a good recipe to for an appetizer for those gatherings with family and friends. It is easy to make and very good.
Stuffed Mushroom Caps With Crab & Wild Rice
1/2 cup wild rice (I like to use Rice Select Royal Blend)
2-1/2 cups water
2 Tbsp. butter
1 clove garlic
1/4 cup minced onions
6-8 oz crab meat
1 egg
1/4 cup grated parmesan cheese
1 tbsp. parsley
salt & perper to taste
2 dozen medium-large mushroom caps
1/2 cup grated cheddar cheese
Combine 1/2 cup wild rice and 2-1/2 cups water. Cook, set aside. Melt butter in the saucepan, saute garlic and onion until tender. Add cooked wild rice and creab meat to the pan and stir until mix is warmed through (not cooked). Remove from heat. Add the egg, parmesan cheese and seasonings. Mix well. Stuff mushroom caps loosely. Place on greased baking sheet and sprinkle with grated cheddar cheese, or cheese of your choice. Bake at 400 degrees for 10 minutes. Serves 5-6
Enjoy!
Barb
Posted in Cooking in your kitchen on January 13th, 2012 by Barb | | 0 Comments
Recipe: Raspberry Chicken
Here’s another good recipe to try from the Silver Palatte Cookbook. It is easy to make and very tasty.
Raspberry Chicken
2 tbsp. butter
1/4 c. onion, chopped
4 tbsp. raspberry vinegar
1/4 c. chicken stock
1/4 c. heavy cream
1 tbsp. canned crushed tomatoes
1 c. raspberries
Barb
Posted in Cooking in your kitchen on January 6th, 2012 by Barb | | 0 Comments
12 Blogs Of Christmas—Blog #7 Candy Cane Christmas
Welcome to the 12 Blogs of Christmas!
Blog # 7 Candy Cane Christmas
In this blog, I wanted to share a recipe for some candy cane bark that I found. I don’t know about you, but I just love this stuff. It is easy to make and a nice to pass along as a gift, or share at those holiday gatherings.
Candy Cane Bark
1 -12 oz package white chocolate chips (Ghirardelli brand works well)
2/3 cup crushed candy canes
1 tsp. mint flavoring
1-12 oz package chocolate chips
Melt white chocolate either in a double boiler, or in a bowl over a pot of boiling water. Stir in crushed candy canes and mint flavoring. Line a 13 x 9 baking pan with waxed paper. Pour and spread the peppermint mixture in the pan. Chill and let set about 15 minute, or until firm. Melt chocolate chips and spread over the white chocolate, peppermint mixture in pan. Refrigerate until firm. Remove the peppermint from the waxed paper, by breaking in pieces. Serve, or store in air-tight refrigerator, or freezer.
Enjoy!
Barb
Posted in Cooking in your kitchen on December 9th, 2011 by Barb | | 0 Comments
