Mini Swiss Quiches
1 box (15 oz) Pillsbury® refrigerated pie crusts,
softened as directed on box
1 1/2 cups shredded Swiss cheese (6 oz)
2 tablespoons sliced green onions (2 medium)
1 tablespoon chopped pimientos
2 eggs
1/2 cup milk
1/4 teaspoon salt
Dash ground nutmeg
1. Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
2. Remove pie crusts from pouches; place flat on cutting board or pastry
cloth. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press 1 pie
crust round into bottom and up sides of each muffin cup. 3. Place 1
tablespoon cheese in each cup. Top each with a few onion slices and pimiento
pieces. In 2-cup measuring cup, beat eggs, milk, salt and nutmeg with fork until
well blended. Pour mixture into crusts, filling to within 1/4 inch of top.
4. Bake 25 to 30 minutes or until golden brown. Cool 2 minutes. With tip of
knife, lift quiches from cups. Serve warm.
Monday, March 26, 2012
Saturday, March 24, 2012
Peanut Butter & Raisin Bread Custard
Paula Knight Redneck Kitchen Tip Of the Day - IF you are a peanut butter freak like me...
Peanut Butter & Raisin Bread Custard
•3 cups milk...
•2 cups diced raisin bread
•1/4 cup peanut butter
•2 eggs, slightly beaten
•1/4 tsp salt
•1/2 cup sugar
•1/2 tsp vanilla
•1/2 tsp lemon extract
1.Scald milk with bread and peanut butter; beat until smooth.
2.Pour small amount in eggs to temper them. Beat and add eggs to milk mixture slowly until fully incorporated. Add salt, sugar and flavorings.
3.Turn into a greased baking dish. Set dish in a pan of hot water and bake in a 375 degree oven for 45 minutes or until firm.
Peanut Butter & Raisin Bread Custard
•3 cups milk...
•2 cups diced raisin bread
•1/4 cup peanut butter
•2 eggs, slightly beaten
•1/4 tsp salt
•1/2 cup sugar
•1/2 tsp vanilla
•1/2 tsp lemon extract
1.Scald milk with bread and peanut butter; beat until smooth.
2.Pour small amount in eggs to temper them. Beat and add eggs to milk mixture slowly until fully incorporated. Add salt, sugar and flavorings.
3.Turn into a greased baking dish. Set dish in a pan of hot water and bake in a 375 degree oven for 45 minutes or until firm.
Friday, March 23, 2012
Chicken and White Bean Chili
You could substitute turkey
for the chicken in this recipe which is very hearty, provides high fiber and
delicious gives flavor!
INGREDIENTS
1.5 cups chopped onion
1 tablespoon canola oil
1 teaspoon dried oregano
1 teaspoon ground cumin
2 x 4.5 ounce cans diced green chilies
1/4 teaspoon cayenne pepper
3 x 15 ounce cans great northern beans, rinsed
4 cups reduced sodium or reduced fat chicken broth
4 cups diced cooked skinless chicken or turkey (about 1 pound
)2 tablespoons cider vinegar
Heat your oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until onions soften up. Stir in the chilies, oregano, cumin and cayenne. Cook and stir for
5 minutes. Stir in the beans and broth and bring to a simmer. Continue to cook
and stir occasionally for 20 minutes. Take care not to mash the beans while
stirring. Add the chicken or turkey and vinegar and cook for 5 minutes more.
Serve. Makes 6 servings of about a cup and a third each.
for the chicken in this recipe which is very hearty, provides high fiber and
delicious gives flavor!
INGREDIENTS
1.5 cups chopped onion
1 tablespoon canola oil
1 teaspoon dried oregano
1 teaspoon ground cumin
2 x 4.5 ounce cans diced green chilies
1/4 teaspoon cayenne pepper
3 x 15 ounce cans great northern beans, rinsed
4 cups reduced sodium or reduced fat chicken broth
4 cups diced cooked skinless chicken or turkey (about 1 pound
)2 tablespoons cider vinegar
Heat your oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until onions soften up. Stir in the chilies, oregano, cumin and cayenne. Cook and stir for
5 minutes. Stir in the beans and broth and bring to a simmer. Continue to cook
and stir occasionally for 20 minutes. Take care not to mash the beans while
stirring. Add the chicken or turkey and vinegar and cook for 5 minutes more.
Serve. Makes 6 servings of about a cup and a third each.
Tuesday, March 13, 2012
Velveeta Cheese Fudge
It doesn't get any more redneck than this........
VELVEETA CHEESE FUDGE
1/2 pound Velveeta cheese, sliced
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 (16-ounce) boxes confectioners' suga
r1/2 cup cocoa powder
Directions: Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil.
Place pan in refrigerator until candy is firm.To serve candy, cut into squares.
VELVEETA CHEESE FUDGE
1/2 pound Velveeta cheese, sliced
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 (16-ounce) boxes confectioners' suga
r1/2 cup cocoa powder
Directions: Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil.
Place pan in refrigerator until candy is firm.To serve candy, cut into squares.
Monday, March 12, 2012
Peanut Butter & Raisin Bread Custard
Redneck Kitchen Tip of the Day - It's Delicious!
Peanut Butter & Raisin Bread Custard
•3 cups milk...
•2 cups diced raisin bread
•1/4 cup peanut butter
•2 eggs, slightly beaten
•1/4 tsp salt
•1/2 cup sugar
•1/2 tsp vanilla
•1/2 tsp lemon extract
1.Scald milk with bread and peanut butter; beat until smooth. 2.Pour small amount in eggs to temper them. Beat and add eggs to milk mixture slowly until fully incorporated. Add salt, sugar and flavorings. 3.Turn into a greased baking dish. Set dish in a pan of hot water and bake in a 375 degree oven for 45 minutes or until firm.
Peanut Butter & Raisin Bread Custard
•3 cups milk...
•2 cups diced raisin bread
•1/4 cup peanut butter
•2 eggs, slightly beaten
•1/4 tsp salt
•1/2 cup sugar
•1/2 tsp vanilla
•1/2 tsp lemon extract
1.Scald milk with bread and peanut butter; beat until smooth. 2.Pour small amount in eggs to temper them. Beat and add eggs to milk mixture slowly until fully incorporated. Add salt, sugar and flavorings. 3.Turn into a greased baking dish. Set dish in a pan of hot water and bake in a 375 degree oven for 45 minutes or until firm.
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