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

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

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

Raspberry Chicken

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

Blog # 4 Breakfast With Santa

In this blog, I wanted to share a few recipe ideas for those breakfast gatherings with family and friends, or maybe even Santa?  Hope you enjoy them.

Easy Caramel Rolls

Grease 2 – 9 inch round layer cake pans. Thaw 2 loaves frozen bread dough for approximately 45 minutes. Slice each loaf into 9 pieces. Lay the pieces into the pans and set aside.

Topping

1 box vanilla pudding mix
1 cup brown sugar
1 stick butter (melted)
1 tsp. cinnamon

In mixing bowl, combine the pudding, brown sugar, melted butter and cinnamon. Crumble it over the bread dough. Let rise until slightly above the pan, (about 2 hours). Bake at 350 degrees for 30 minutes, approximately. Turn upside down on waxed paper. Note: Place an empty cookie sheet under the pans, while baking to catch any carmel spills that may occur.

Here are a few other recipes that I have previously posted that would also be good to share for the holidays:

• Ham & Cheese Strata
• Cheese Filled Ginger Bread
• Banana Chocolate Chip Muffins
• Pumpkin Cheesecake Muffins

Enjoy!

Barb

Turkey Curry

• 1 tbs. coconut oil
• 1 medium yellow onion, diced (about 1 cup)
• 2 tbs. minced gingerroot
• 4 cloves garlic, minced
• 1 to 2 jalapeño peppers, minced
• 1 tbs. cumin seeds
• 1 tbs. ground coriander
• 2 tsp. ground turmeric
• 1/8 tsp. ground cloves
• ¼ tsp. ground cardamom
• 1 cup diced tomato
• 4 cups small cauliflower florets 4 cups Savoy cabbage, cut into 1-inch-square pieces
• 2 cups turkey stock
• 1½ cups pulled, cooked turkey meat
• 1½ cups frozen peas
• Salt to taste
• Fresh cilantro, chopped

In a large Dutch oven or saucepan, heat the coconut oil over medium heat. Add the onion, ginger, garlic, jalapeños and cumin seeds. Sauté about five minutes, while stirring, and then add the coriander, turmeric, cloves and cardamom. Stir while continuing to cook over low heat, about three to five minutes. Add tomato and stir while cooking over low heat for five to six minutes. Increase heat, add cauliflower and sauté for two to three minutes. Then add cabbage and sauté for one more minute. Add turkey stock and bring to a simmer. Add turkey meat and peas, and continue cooking to heat through. Season with salt to taste and garnish with cilantro. Serve with brown rice.

*Makes six to eight servings

Enjoy!

Barb

Halloween Chocolate Oreo Truffles 

1 package (1 lb. 2 oz.) oreo cookies, finely crushed
1 package (8 oz.) cream cheese, softened

2 pkg. (8 squares each) BAKER’S Semi-Sweet Baking Chocolate, melted
5 crushed candy canes

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with Halloween sprinkles to make them festive.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator. 

Enjoy!

Barb

Pumpkin Streusel Muffins

 Streusel Topping

Preheat oven to 375 degrees. Cream together the butter and brown sugar. Add the egg and blend. Mix together the pumpkin and evaporated milk and then mix into the butter/sugar mixture. Add the baking soda and SPICES and gently mix. Lastly, add the flour and stir; don’t over stir, it makes the muffins tough. Pour the batter into 8 greased large muffin tin cups or 12 regular. In a small bowl, blend the streusel ingredients together with a fork until the topping is about the size of small peas. Sprinkle the topping over the muffins and then bake at 375° for approximately 22-25 minutes for an 8-muffin batch, 18-22 for a smaller 12-muffin batch.

Enjoy!

 Barb

Chorizo and Egg Bake

1 pound chorizo sausage
 6 eggs
1 small can black olives
5-6 english muffins
1 large bag shredded cheddar cheese

Coat a large frying pan with some olive oil. Add the chorizo sausage and brown. Add the can of black olives. Add the eggs to one side of the pan and scramble. When fully cooked, mix the eggs into the sausage mixture and then set the pan aside. Slice the english muffins in half and butter the bottoms. Place the buttered side on a large cookie sheet. Spoon some of the sausage and egg mixture on each muffin. Top with shredded cheese. Bake at 350 degrees for 10 to 15 minutes and cheese is melted. Serve warm.

Enjoy!

Barb