mmmmm, mondays: bacon and swiss quiche

i love special breakfasts on christmas morning...or christmas eve morning. i love having an extra moment to spend with my family in the midst of the holiday chaos. this year i threw together a new quiche and it turned out amazing. it is just as good reheated the next day and my kids devoured it both the first and second time around. need a new special meal for your family? try quiche for breakfast.

bacon and swiss quiche

one pastry single pie crust (i either buy one frozen or refrigerated. there is no   
      need to make something that is just as good purchased.)

5 eggs, beaten

1 1/2 cups half & half (or whole milk)

1/2 cup sliced green onions

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon nutmeg

8 slices bacon, cooked until crunchy and crumbled into pieces

1 1/2 cups shredded swiss cheese

1 tablespoon all-purpose flour


prepare the pastry for a single-crust pie and place in a pie tin. crimp the edges as desired. line the pastry with aluminum foil and bake at 450 degrees for 8 minutes. remove from oven. 

heat oven to 325 degrees. in a medium bowl, mix all remaining ingredients well with a wire whisk. pour egg mixture into prepared pastry shell. bake at 325 degrees for 45 minutes. let stand ten minutes before serving. 

mmmmm, mondays: frosted pumpkin cookies

photo credit: Kitchen Conundrum

it's october, and for me that means everything pumpkin. (pumpkin spice lattes are back at starbucks--yahoo!) in honor of this magical orange fruit (am i the only one who thought it was a veggie?!) we will be posting our favorite pumpkin recipes for mmmmm, mondays this month. we are kicking it off with my *favorite* frosted pumpkin cookies. they are cake-like and just delightful. enjoy!


frosted pumpkin cookies

cookie ingredients:
1 cup shortening
1 cup sugar
1 cup pumpkin
1 egg
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp all spice
1 tsp ginger
1 cup raisins (optional)

frosting ingredients:
3 tbsp butter
4 tsp milk
1/2 cup brown sugar
1 cup powdered sugar
3/4 tsp vanilla

directions (cookies):
cream together shortening, sugar, and pumpkin.
then add in the egg, flour, baking soda, cinnamon, salt, raisins, all spice, and ginger.
drop from a spoon to cookie sheet.
bake at 375 for 10-15 minutes.
makes about 4 dozen.

directions (frosting):
cook milk, butter, and brown sugar until dissolved.
cool and add powdered sugar and vanilla.
spread on warm cookies.

mmmmm, mondays: baked potato soup

fall is here and it makes me crave all sorts of soups. baked potato soup is my all time favorite fall recipe. it reminds me of comfort, of good times with college roomies....and it once even played a *tiny* role in a successful matchmaking/blind date of two of my friends that resulted in a 9 year marriage and 4 kids. truth. 

you can even make this recipe gluten free easily by using gluten free flour. easy peasy.


enjoy!

baked potato soup


ingredients:
2/3 cup butter

2/3 cup flour

7 cups milk 

4-6 large baking potatoes, baked cooled, peeled and cubed (about 4 cups)

12 bacon strips, cooked and crumbled

1 1/4 cup shredded cheddar cheese 

1 cup sour cream

3/4 teaspoon salt

1/2 teaspoon pepper

(add more or less bacon, cheese or sour cream to your liking).

directions:

in a large soup kettle or pot, melt butter. stir in flour and heat and stir until smooth and blended. gradually add milk, stirring constantly with a wire whisk until thickened. add potatoes. bring to a boil, stirring constantly. reduce heat and simmer for 10 minutes. add remaining ingredients and stir until cheese is melted. top with extra crumbled bacon, cheese and green onions, if you want to get all fancy!

mmmmm, mondays: tomato, squash, and feta gratin

my sister found this recipe in the costco magazine (of all places!) and it's amazing.  she thinks it's even better the day after warmed up.....and we agree!  
enjoy!

tomato, squash, and feta gratin
the new sonoma cookbook by connie guttersen

ingredients:
12 oz zucchini, sliced ¼ inch thick crosswise
12 oz yellow squash, sliced 1/8 inch thick crosswise
2 shallots, chopped
3 tsp minced garlic
3 tsp chopped oregano
4 oz feta cheese, crumbled
24 oz tomatoes, cut in half, then sliced ¼ inch thick crosswise (usually
6 vine ripe tomatoes)
4 tsp extra virgin olive oil
salt and pepper to taste


directions:

•preheat oven to 400 degrees and lightly oil a 9 x 11 inch pyrex pan
•toss zucchini and yellow squash with salt and pepper (separately).
•in a bowl, mix the shallots, garlic, oregano, and feta cheese.
•lay zucchini slices in the pan, slightly overlapping them like shingles.
•sprinkle with salt and pepper. 
•top with a layer of tomatoes, slightly overlapping them like shingles. 
•sprinkle with ½ shallot mixture.
•top with a layer of yellow squash, then another layer of tomatoes.
•sprinkle each layer with salt and pepper. 
•top with remaining shallot mixture.
•drizzle with extra virgin olive oil.

bake for 30-40 minutes or until the vegetables are tender and the top
is slightly browned. allow to sit for 10 minutes. 

cut into wedges and serve. 

serves 8.

NOTE: the recipe called for 4 scallions, but i substituted 2 medium
shallots for taste.

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