Summertime Quiche

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Summer is quickly coming to a close here in Idaho. But before I start posting my fall/winter recipes, I gotta post another recipe that uses zucchini and squash. I think this will be the last one with either of those ingredients for a while, at least I hope.
Oh and another thing. I am all about home made. I am kind of a snob when it comes to home made vs. store bought items. However, I have been trying to simplify and one way that I have, is to buy pre-made pie shells for this recipe (cringe!) I have the best home made pie crust recipe but I have accepted the fact that it is okay to buy pre-made pie shells every once in a while.

I love quiche. So versatile. This was a good way to use up some zucchini that I had lying around. You can also use summer squash, etc. Here is how I made this one:

Summertime Quiche 

1 deep dish pie crust
4 eggs
1 C. Half and half
1 C. Shredded zucchini 
1/4 C. chopped green onion
1/4 C. Crumbled bacon
1- 1 1/2 C. Shredded Cheese (I used half monterey jack half swiss)
Salt and Pepper to taste 
Fresh grated nutmeg (optional) 

Preheat oven to 450. Lightly cover the pie shell with foil. Bake 8 minutes, remove foil and back another 5 minutes or so. Remove from oven.

Meanwhile in a large bowl, beat eggs and half/half. Stir in the remaining ingredients. Pour into the warm pie shell. Use a pie saver or foil to cover the edges of the crust. Place in the oven, reduce temperature to 350 and bake until a knife inserted comes clean, about 30-45 minutes. Let rest little bit before cutting. 

Good Morning Bars

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I love oats. Must be my Scottish roots coming out in me. These bars were a big hit in my house for breakfast and they were gone pretty dang fast!

(this recipe post comes from my personal blog)

Ingredients 
 1 cup peanut butter
1/2 cup butter, melted (or 1/4 cup mashed banana or applesauce)
1/2 cup packed brown sugar (can reduce or use natural sweetener)
1/2 cup honey or maple syrup (can reduce or use natural sweetener)
3 tsp. vanilla extract
1 tsp. almond extract, optional
3 1/2 cups old fashioned rolled oats
1/2 cup flaked coconut (sweetened or unsweetened)
1/2 cup chopped nuts
1/2 cup dried fruit (raisins, craisins, currants, etc.)
1/2 cup mini semi-sweet chocolate chips
optional: chia seeds, sesame seeds

Instructions 
1.  Preheat oven to 350 degrees. In large bowl combine the peanut butter, butter, brown sugar, honey, and extracts stirring until well combined. Add in the remaining ingredients and stir well to combine.
2.  Press into a greased 9″x13″ baking pan. Bake for 20-25 minutes until they begin to brown around the edge. With a knife, gently cut the bars but do NOT remove. Allow to cool completely or they will fall apart.

Notes–These tasty bars are a little fragile, especially when still warm. So make sure you let them cool completely before eating them. They will firm up some while they cool.

Source:  Just a Pinch

Snickerdoodle Brownies

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So, you should know, that unless you are prepared to pretty much eat the whole pan of these you might not want to make this recipe! You think I’m kidding!? These have the perfect texture, a little chewy and just the right amount of sweet. This is definitely going down as a family favorite! I did find this recipe on “pin-interest”. (That’s how my mom pronounces it. LOL!) This is a great fall dessert. The cinnamon and sugar are warm and cozy.
 
Recipe:

 2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 Tablespoon vanilla
2 Tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.

Get out three separate bowls.
1-In a medium bowl, whisk together the flour, baking powder, salt and set that aside.
2-In  small bowl combine the white sugar and cinnamon, and set that aside.
3- n a large bowl, mix together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.
Spread the mixture into the 9×13 baking dish.

Sprinkle the sugar cinnamon mixture evenly over the batter.

Bake for 25-30 minute or until it springs back at touch.
Let the brownies cool on a wire rack for a bit and serve.
 
 
original recipe from Dozen Flours


DIY Lip Gloss

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Do you buy a lipstick in the store only to take it home and realize you hate it?  Do you like to take advantage of Bonus Time at your favorite makeup counter but never use the freebie lipstick they give you in the goody bag?  What do you do with them, give them away?  Well, don’t!!  Try this first….you may end up loving that weird shade of lip color.

Ingredients:
lip stick
Vaseline
small jar or pill box

1.  Twist the lipstick tube all the way out and cut off the actual lipstick into a microwave-safe bowl.  You can combine colors or just do one tube’s worth.  It’s up to you.
2.  Add the Vaseline to the bowl.  Just eyeball it and try to get about the same volume of Vaseline as you have lipstick.  Adding more Vaseline will make a more subtle gloss, adding less will make a more vibrant gloss.
3.  Place in the microwave and heat in 15-second increments until the mixture can be stirred smooth.
4.  Pour into a small container like an old makeup counter sample jar (a good reason to save those suckers) or a small pill box.  Cool in fridge.

That’s it!

So when life gives you ugly lipstick, make lip gloss!

Source:  Pinterest, of course!

Who You Are: A Message To All Women

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Sorry, I am a bit late posting today. I found this video a couple weeks ago and really liked it. I sent it to my sisters. I find that our society is very hard on women. We are taught false ideas of what we are supposed to look like, act like and be.

Let us remember that we are all Children of a LOVING God.  

Blueberries on Snow

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(this recipe post is from my personal blog)

Years ago I came a cross a recipe with this title and it intrigued me. I mean, who doesn’t want to try something called “Blueberries on Snow?” I’m so glad I tried it. Every time I take it to a potluck, it is one of the first things to disappear!

Ingredients 
 2 cups graham cracker crumbs
1/2 cup butter, softened (8 Tbsp.)
3 Tbsp. powdered sugar
2 packets Dream Whip
1 cup sugar
1 cup cold milk
1 tsp. vanilla
8 ounces cream cheese, softened
1 can blueberry pie filling

Instructions 
1.  Heat oven to 350 degrees. Combine crumbs, butter, and powdered sugar in a bowl, mixing to combine well. Press into bottom and 1/2″ up the sides of a 9″x13″ baking pan. Bake for 5 minutes. Cool completely. 2.  Pour contents of Dream Whip packets into a large mixing bowl. Add sugar, milk, and vanilla. Beat until you get soft peaks. Gradually add the cream cheese, beating well. Spread over cooled crust.
3.  Carefully spoon pie filling over cream filling. Chill for several hours.

Dream Whip is a powdered non-dairy whipped topping and can be found in the baking aisle at most grocery stores.

Buttercup Yeast Bread

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This is another recipe I wanted to slide in before squash season is over. I had a subscription to Taste of Home magazine for a few years and this is one of my favorite finds from the magazine. You can use any type of hard squash. I have used butternut, acorn, and sweet mama, all with good results. The squash just gives the bread a lovely golden color and  a hint of sweetness. Everyone loves this recipe!
Buttercup Yeast Bread
Ingredients

  • 3 packages (1/4 ounce each) active dry yeast (about 2 3/4 tsp)
  • 1/2 cup warm water (110° to 115°)
  • 2 tablespoons sugar
  • 2-1/2 cups mashed cooked buttercup or butternut squash
  • 2 cups milk
  • 2/3 cup packed brown sugar
  • 2/3 cup butter, softened
  • 2 eggs, lightly beaten
  • 3 teaspoons salt
  • 13 cups all-purpose flour

Directions
  • In a very large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the squash, milk, brown sugar, butter, eggs and salt; mix well. Add 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
  • Punch dough down. Divide into three portions; shape into loaves. Place in four greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
  • Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 loaves (16 slices each).

 

Wet Coconut Cake

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This is 5 ingredients of deliciousness.

Ingredients:

1 box yellow cake mix
1 14 oz. can condensed milk
1 8 oz. can of cream of coconut milk
12 oz. cool whip
1 7 oz. can coconut

Directions:

1.  Mix cake according to package directions.  Bake in a 9×13 pan.

2.  While cake is still warm, poke holes in cake with fork.

3.  Combine condensed milk and coconut milk, pour over warm holes punctured in the cake.

4.  Let cool in the refrigerator 2 to 3 hours.

5.  Cover with cool whip and sprinkle with coconut.

Source:  cooks.com

Mini German Pancakes

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My friend Jillian Ennis (soon to be Jillian Mendez in 26 days!) made these scrumptious Mini German Pancakes for us yesterday! They were DELICIOUS! You can top them with any kind of fruit, powdered sugar, syrup, cinnamon sugar, lemon sauce, or whatever your heart desires!

Mini German Pancakes

Ingredients:

6 eggs
1 cup milk
1 cup flour
1/4 tsp salt
1 1/2 tsp vanilla
1/4 cup butter, melted

Directions:

1. Preheat oven to 400 degrees. Grease or spray muffin tins well.

2. Mix all ingredients together in a bowl. Or you could whirl it in a blender for a few seconds until smooth. 

3. Fill baking cups with the batter almost full if you want them to puff up high like the picture below. (Makes 12-18 depending on how high you fill the muffin cups.)

4. Bake about 12 minutes or until golden brown. They will puff up really high while baking, and then deflate a bit as they are cooling.

5. You can fill with fruit topping or a lemon sauce, sprinkle with powdered sugar, or use cinnamon sugar and maple syrup, whipped cream, or whatever sounds good to you! 

This one came out with a heart in the middle! How sweet! 

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