Butter Pie Crust
1 1/4 C flour
1/4 C salt
1/2 C Frozen butter
1/4 C ice cold water
Mix the flour and the salt together. Grate butter with a cheese grater and cut in. Add ice cold water 1 TBSP at a time. Refrigerate 4 hours or overnight.
Friday, October 28, 2011
The Yummiest Quiche EVER!!!
Quiche
1 1/2 C grated Gruyere cheese (in the fancy cheese section)
8 oz sliced button mushrooms
1 medium diced onion
1 red bell pepper
1/2 TBSP thyme
1/2 tsp salt
1/4 tsp white pepper (I just use regular)
Batter:
4 eggs
1 1/2 C milk
3 TBSP flour
1/4 tsp salt
1/4 tsp dry mustard powder (I scoop this generously)
1. Preheat oven to 375 degrees
2. Saute mushrooms, onion, and pepper with thyme, salt, and pepper
3. Combine batter and whisk together
4. Line pie pan with pie crust
5. Layer cheese, then veggies, then pour batter over pie
6. Bake at 375 degrees for 45-60 minutes, until jiggles.
Make this quiche only using the Butter Pie Crust recipe I posted if you want it to be the best. Accept no substitutes. It is totally worth it, I promise!!
1 1/2 C grated Gruyere cheese (in the fancy cheese section)
8 oz sliced button mushrooms
1 medium diced onion
1 red bell pepper
1/2 TBSP thyme
1/2 tsp salt
1/4 tsp white pepper (I just use regular)
Batter:
4 eggs
1 1/2 C milk
3 TBSP flour
1/4 tsp salt
1/4 tsp dry mustard powder (I scoop this generously)
1. Preheat oven to 375 degrees
2. Saute mushrooms, onion, and pepper with thyme, salt, and pepper
3. Combine batter and whisk together
4. Line pie pan with pie crust
5. Layer cheese, then veggies, then pour batter over pie
6. Bake at 375 degrees for 45-60 minutes, until jiggles.
Make this quiche only using the Butter Pie Crust recipe I posted if you want it to be the best. Accept no substitutes. It is totally worth it, I promise!!
Saturday, October 22, 2011
Christmas Cranberry Salsa
1 bag cranberries (fresh or frozen)
2/3 C sugar
juice of 2 limes
1 sm can chopped green chilies
1 bunch green onion
1/2 t garlic powder
Blend all ingredients in food processor or blender
Spread 1 8 oz cream cheese and top with salsa
Serve with crackers
Tuesday, October 4, 2011
Striped Cucumber Cups- by Suzie Romans
2- 8 oz. cream cheese softened
1 package Ranch Dressing mix
1/2-1 cup finely chopped ham
2 Tbl. sour cream
Using a vegetable peeler, peel several strips lengthwise to create wide stripes. Or, using a fork, score the peels to create finer stripes. Cut cucumbers crosswise into 1/4 inch thick rounds, and scoop out the seeds with a spoon, forming a well in each slice. Making the filling...
In a blender or food processor, combine cream cheese, ham, dressing mix and sour cream until completely blended. Spoon the filling into a pastry bag and pipe filling into the wells of the cucumber slices. You can also put filling on celery, carrots, crackers, bagels, or cherry tomatoes.
1 package Ranch Dressing mix
1/2-1 cup finely chopped ham
2 Tbl. sour cream
Using a vegetable peeler, peel several strips lengthwise to create wide stripes. Or, using a fork, score the peels to create finer stripes. Cut cucumbers crosswise into 1/4 inch thick rounds, and scoop out the seeds with a spoon, forming a well in each slice. Making the filling...
In a blender or food processor, combine cream cheese, ham, dressing mix and sour cream until completely blended. Spoon the filling into a pastry bag and pipe filling into the wells of the cucumber slices. You can also put filling on celery, carrots, crackers, bagels, or cherry tomatoes.
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