A very simple recipe that is a winner for everybody! Perfect for a quick appetizer or lunch for the kiddos!
12 slices of white sandwich bread
6 large eggs
¼ cup milk
½ teaspoon salt
¼ teaspoon black pepper
1 cup fresh or frozen broccoli cuts (I used frozen)
½ cup shredded mozzarella cheese
Spray a 12-cup muffin pan with a non-stick cooking spray.
Place bread slices on a cutting board. Cut out a circle in the middle of each slice with a large cookie cutter, biscuit cutter or a plastic drinking cup. It should just cut the crust of each slice off.
Place each bread circle in each muffin cup. Press down gently to form a crust cup. Set aside.
In a medium mixing bowl, whisk together eggs, milk, salt and pepper. Whisk just enough to break the eggs. Stir in broccoli.
Fill the crust cups almost to the top.
Top each mini quiche with cheese, dividing equaly.
Bake the mini quiches for 10 to 12 minutes, or until the quiches are puffed up and baked through.
Remove the pan from the oven and let cool for 10 minutes before serving.
Makes 12 mini quiches
It's weird how you can fry cheesecake without it melting, bu apparently you can! These are just bursting with flavor and so scrumptious!
24 oz. Cream Cheese
⅔ c. sugar
2 tsp. vanilla extract
3½ c. vegetable oil
1 stick butter, melted
15-20 small flour tortillas
½ c. sugar
1 tsp. cinnamon
1 lb. strawberries, diced
¼ c. sugar
⅛ c. vodka (berry flavored if you have it)
⅛ c. water
⅛ c. strawberry preserves
For the sauce:
In a medium sauce pan, add the strawberries, sugar, vodka, water, and place on low to medium heat and allow to simmer for 10 minutes.
Using a potato smasher, smash the strawberries while in the sauce pan.
Add the strawberry preserves and allow to simmer for another 5-7 minutes or until sauce thickens. Remove from heat.
In a large bowl, cream the cream cheese, add the sugar, and vanilla extract.
Take a flour tortilla and add about a spoonful and a half of the cream cheese mixture and spread in the middle of the tortilla.
Begin to roll the tortilla away from you; half way through tuck in the sides; and roll to the end of the other side of the tortilla making a roll.
Complete the process until all of the cream cheese mixture is gone.
In a large saute pan on medium heat (make sure it isn't too high) heat the vegetable oil.
Add a couple of the cheesecake filled tortillas to the pan seam side up.
Allow to fry for 1 minute on each side. Use a slotted spoon to remove from heat once golden brown on both sides.
Repeat until all tortillas are cooked.
Use a pastry brush and brush each tortilla with butter, sprinkle with cinnamon sugar mixture, and allow to cool before serving.
Use the strawberry sauce for dipping.
This sweet treat is perfect for those warm spring days coming up!
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)
Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes)
On low speed, mix in the oil and vanilla until blended.
Add in the pineapple and sour cream and mix until fully incorporated.
Add the flour mixture and blend until just combined and smooth.
Line a cupcake pan with 12 paper liners and fill about 2/3 full.
Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
Remove from pan and cool on wire rack.
Frost with Coconut Cream Cheese Frosting (recipe below)
Recipe yields 24-28 cupcakes
Coconut Cream Cheese Frosting
½ cup (1 stick/8 Tablespoons) butter
8 oz. cream cheese
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can’t take it out!)
4 cups powdered confectioners sugar
1 Tablespoon heavy cream, heavy whipping cream or milk
1 Tablespoon Dark Rum
Place butter in a large mixing bowl and blend until smooth.
Add cream cheese and blend until well combined, about 30 seconds.
Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined.
Increase to medium speed and beat until it begins to get fluffy.
Slowly add the heavy cream or rum.
Beat until fluffy, about 1 minute.
Use at once or keep refrigerated.
For added flavor and texture, top frosted cupcakes with toasted coconut.
(To toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet and bake at 375*F about 4-5 minutes).
These yummy cupcakes are just like cinnamon buns with a honey swirl filling and honey glaze on top and oh-so-sticky-good!
2 cups bread flour
1 tablespoon + 2 teaspoons active dry yeast
1/2 cup + 3 tablespoons unsalted butter, frozen
pinch of salt
1/3 cup super fine (caster) sugar
1 1/2 cups milk
1/4 cup unsalted butter, melted
1 large egg
Mix 1 cup of the flour, yeast, and frozen butter until the butter is fully integrated into the flour.
Add the rest of the flour, salt, and sugar and mix to combine.
Mix the milk with melted butter. The temperature of the mixture should be warm, but not too hot that you can't touch it.
Add the milk, butter, and egg to the flour mixture and either knead using a stand mixer with a dough hook attachment for six minutes or knead by hand until you can form the dough into a smooth ball.
The dough will be VERY soft. It is nothing like bread dough. Don't worry, you haven't done anything wrong and you should not add more flour.
Place the dough in a covered, lightly oiled bowl and let it sit in a warm place until doubled in size. I turn my oven on to 170 F, wait for it to heat up, then turn the heat off and keep the bowl in there.
1/4 cup unsalted butter, room temperature
1/4 cup ground cinnamon
1/4 cup all-purpose flour
1/4 cup + 2 tablespoons honey
Mix all ingredients until fully combined.
When the bun dough is done rising, lightly flour a work surface, remove the dough from the bowl, and form it into a rectangle on the work surface. It will still be much wetter than you would expect it to be.
Preheat oven to 400 F.
Spread the filling over the rectangle and roll the dough into a log. It won't be super easy to roll, but don't stress. The only reason you are doing this is to evenly distribute the cinnamon filling inside your cupcakes.
Cut the log into 24 pieces. I found that the easiest way to do this was to cut the log in half lengthwise and then cut each half into 12 pieces.
Place each piece inside of a cupcake liner in a cupcake tin.
Bake cupcakes for 13 minutes or until the tops begin to brown.
1/2 cup powdered sugar
1- 1/2 tablespoons heavy whipping cream
1/4 teaspoon vanilla
2 tablespoons honey
Mix all ingredients and drizzle or spread over warm cupcakes.
This is one of my favorite pasta dishes to make! It's a one-pot dinner and very easy to make for a quick dinner!
2 tablespoons extra virgin olive oil
approx. 3/4 pound boneless chicken breast, trimmed and diced into 1 1/2-inch cubes
salt and pepper, to taste
2 garlic cloves, minced
1/2 pound penne pasta
1/3 cup fresh lemon juice
2 cups low sodium chicken broth
1 cup water
3/4 cup frozen peas
1/2 cup grated Parmesan cheese (plus more for topping)
fresh chopped parsley
In a deep skillet or pot, heat the olive oil over medium heat.
Add the diced chicken and season with salt and pepper.
Cook the chicken until lightly browned.
Stir in the garlic and cook for 30 seconds.
Add the pasta, lemon juice, zest, broth, and water.
Bring the mixture to a simmer and cover.
Let the pasta cook for about 8 minutes, stirring occasionally.
Stir in the frozen peas and cover once more.
Let the pasta cook another 2-3 minutes or until the liquid is absorbed and the pasta is tender.
Stir in the grated Parmesan cheese and season with more salt and pepper to taste.
Top with more cheese and freshly chopped parsley.
This is a delicious twist on the classic chocolate chip cookies!
2 sticks (1 cup) unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 tsp vanilla extract
3 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2 cups semi-sweet chocolate chips
1 cup chopped pecans
1/2 cup packed brown sugar
2 Tbsp unsalted butter, softened
1 Tbsp ground cinnamon
Preheat oven to 350 degreesLine baking sheets with parchment paper. Set aside.
In the bowl of an electric mixer, beat 1 cup butter, granulated sugar and 1 cup brown sugar on medium speed until light and fluffy, about 3 to 4 minutes.
Add eggs and vanilla, beat until incorporated.
Whisk together flour, baking soda, salt and baking powder.
Gradually add to butter mixture; beat just until combined.
Stir in chocolate chips and pecans.
Combine 1/2 cup brown sugar, 2 Tbsp butter and cinnamon.
Drop mixture by spoonfuls over dough. Gently swirl through.
Scoop dough onto prepared baking sheets 2-inches apart.
Bake for 12-14 minutes. Let cool on wire rack.
About the Book
What does a woman have to do to prove she belongs in the Undercity? Sure, I’m unclassed and only half paranormal, but that doesn’t mean I can’t solve cases. Since the established PI’s won’t acknowledge my right to a territory, I’m taking jobs from whoever will hire me, doing what I do best…proving myself to be a bad-ass problem solver. Which is how I find myself breaking into Zaid’s house, looking for a talisman my witch client says the very powerful vampire stole.
Now, I can make flowers grow, hear the wind’s whispers and talk to animals, but I don’t have the gift of seeing the future. If I did, I’d have known not to take this case. Because no matter the outcome, nothing good can come from messing with the Guicai Talisman, or it’s far too gorgeous guardian.
This is an absolutely awesome read! Packed full of adventure and intrigue, I was immediately captivated the moment I started reading it. The writing is very good, the storyline was full of mystery and the characters were well built. Even though the cover is a little comic-book-like , this is a really great read. I loved how you're immediately swept into a world of paranormal intrigue and action which is very easy to follow without feeling like you're missing a backstory. I was absolutely captivated the entire time and never saw a single dull moment. I found myself staying up way past my bedtime just to finish this book and see what would happen next. There's a bit of a cliffhanger at the end, and I can't wait to dive into the next book in this awesome series!
*I was not paid for this review! I received a copy free of charge for my honest opinion!
Cocoa and coffee give this classic recipe a delectable update. These go wonderful with tea, coffee or a scoop of ice cream!
1 1/2 cups all-purpose flour
2 tablespoons baking cocoa
4 tablespoons instant coffee
1 teaspoon vanilla extract
3/4 cup butter, softened
1/2 cup granulated sugar
1/4 teaspoon salt
2 teaspoons granulated sugar
Preheat oven to 300°F.
Combine flour and cocoa in a large bowl. Set aside.
In a separate bowl, combine instant coffee and vanilla extract. Stir until coffee is dissolved.
Add butter, sugar and salt; beat until combined.
Add flour mixture; mix just until incorporated.
Press dough into ungreased 9-inch tart pan with removable bottom or 9-inch-round cake pan.
Bake for 55 to 60 minutes or until firm.
Sprinkle with 2 teaspoons sugar.
Cool in pan on wire rack for 5 to 10 minutes; cut into wedges.
Makes 16 wedges.
I absolutely LOVE pecans! I like to go out and gather them from our local park since the trees there produce gigantic juicy whoppers all the time!
1- ½ cups all-purpose flour
¾ cup finely crushed pecans
1- ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
½ cup pure maple syrup
½ cup unsalted butter, room temperature
2 large eggs, room temperature
½ teaspoon vanilla extract
2/3 cup whole milk
1 cup roughly chopped pecans
Preheat oven to 350 F.
In a medium-sized mixing bowl or bowl of a stand mixer, mix together flour, crushed pecans, baking powder, baking soda, and salt.
Mix in the sugar and maple syrup until fully combined.
Add the butter and mix on medium-low speed for three minutes.
Mix in the eggs and vanilla until just combined.
Mix in the milk until just combined.
Fold in the chopped pecans.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
1 cup + 2 tablespoons unsalted butter, room temperature
1 cup roughly chopped pecans
3 cups powdered sugar
1 tablespoon + 1 teaspoon vanilla extract
To prepare the butter pecans, melt two tablespoons of butter in a small skillet over medium low heat.
Add pecans and salt to the skillet.
Cook for six to eight minutes, stirring periodically, until almost all of the butter is absorbed.
Remove from heat, but leave in the skillet.
To prepare the frosting, in a medium-sized mixing bowl or the bowl of a stand mixer, mix remaining one cup of butter on medium-low speed for three minutes or until light and fluffy.
Slowly mix in powdered sugar until fully combined.
Mix in vanilla until fully combined.
Scrape the cooled pecans and any butter left in the skillet into the frosting and fold in.
Spread onto cooled cupcakes.
I'm a Texas gal with a wonderful husband, an amazing six year old son, and an adorable newborn baby boy!