Sunday, August 31, 2008

No Crust Quiche

I love this recipe because it is so flexible. For example, I made this the other day and threw in about 2 cups spinach, 1 cup mushrooms, 2 cloves garlic, and about 2 tablespoons of Tabasco. The quiche turned out great so I am sharing the measurements I used, but again it is so flexible and you could easily omit or add different ingredients or even cut back on amounts of the main ingredients.

Main Ingredients:
4 eggs
2 cups grated colby-jack cheese
8 oz cottage cheese
8 oz sour cream
3 tablespoons cream cheese (can be optional)
1/4 cup parmesan (can be optional)
1/4 cup flour

Optional Ingredients:
chopped garlic
Tabasco sauce
sausage, ham
green peppers
etc., etc.

Mix all ingredients together with hand mixer and then pour into quiche dish or 8x8 baking dish. Cook for 1 hour at 350 degrees.

Sunday, August 24, 2008

Fresh Salsa

This is my favorite salsa ever. It makes a huge recipe, but in the summers after my mom would make a huge tupperware full, it was always gone in a couple hours--I think I could eat the whole thing if I had had the chance.
It is not traditional salsa--it isn't that hot, it isn't cooked, and it's really chunky. My brother who served his mission in Mexico always said that we actually shouldn't call it 'salsa'--but whatever it's called, it's good. I don't know if it's what you're looking for, Dalyce, but I thought I'd share it.

Fresh Salsa
30 Roma tomatoes (12 cups)
1 bunch cilantro, chopped
1 large white onion, chopped
Juice of 4 1/2 limes
Juice of 3 lemons
1 1/2 bulbs fresh garlic, chopped
2 red peppers, chopped
2 green peppers, chopped
3 serrano peppers, chopped (These are thin green hot peppers--I think jalapenos would work too)
3 1/2 tsp salt
2 1/2 tsp cumin

Monday, August 18, 2008

Marshmallow Crunch Brownie Bars

from Buttercup Bakes at Home

I was really surprised at the attention these brownies received when I brought them to church yesterday for the youth. I think 7 people who saw or tried them asked for the recipe. So here it is.

*you could make these with a brownie mix and skip to the part where you bake them, making it much easier, and I think just as good (what can I say? I love brownie mixes!)

4 oz unsweetend chocolate
1 1/3 sticks plus 1 Tbsp unsalted butter
¾ c semisweet chocolate chips
1 1/3 c flour
1 tsp baking powder
½ tsp salt
4 lg eggs at room temperature (leave at room temp ~30 min before baking, or if in a hurry I fill a bowl with warm water and let them sit in it while I get the other ingredients ready)
2 c sugar
2 tsp vanilla extract

1 (10 ½ oz) package mini marshmallows
1 ½ c semi sweet chocolate chips
1 c smooth peanut butter
1 Tbsp unsalted butter
1 ½ c crispy rice cereal

Preheat to 350
Grease 9x13

In med saucepan, melt chocolate, butter, and ¾ c of chocolate chips on medium heat.
Stir occasionally while melting. Set aside and cool for 5 minutes.

In a medium bowl, sift flour, baking powder, and salt. Set aside.

In large bowl, whisk eggs thoroughly. Add sugar and vanilla. Stir in melted ingredients, mix well. Stir in the sifted dry ingredients, mix well.

Pour batter into pan and even with spatula. Bake 25-30 mins or until a tester inserted in center of pan comes out with moist crumbs.
Remove from oven and immediately sprinkle marshmallows on top. Return pan to oven for 3 more minutes.

While baking, place chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add cereal and mix well. Allow to cool 3 mins or so. Spread the mixture evenly over marshmallow layer. Refrigerate until chilled before cutting (we didn’t -we ate them right away and liked them better warm, then refrigerated. We like them best warmed in the microwave.)

sub by: dalyce

Tuesday, August 5, 2008

Peanut Butter Cookies

Source: Pillsbury cookbook

This recipe was requested so here it is. I think this is my most requested recipe and is the most requested/baked in our home. We love them! They should turn out soft and chewy like chocolate chip cookies, not so much like the normal peanut butter cookie texture.

1/2 c sugar

1/2 c firmly packed brown sugar

1/2 c margarine or butter, softened

1/2 c peanut butter

1 tsp vanilla

1 egg

1 1/4 c flour

1 tsp baking soda

1/2 tsp salt

Preheat oven 375.

Combine sugars and margarine. Beat until light and fluffy.

Add peanut butter, vanilla, and egg. Blend well.

Add flour, baking soda, and salt. Mix well.

I add the small Reese's Pieces (the ones that look like M&M's.) I've tried out regular cups and Peanut Butter M&M's and found these are the very best! It really brings out the peanut flavor. Stir in Reese's Pieces. Shape into cookies and bake until just setting up. I take them out of the oven before they turn golden (they might have slight golden spots but not dark) and let them finish baking/setting up, on the sheet out of the oven.