Crab Quiche

I pinned this recipe - Quiche, recipe.com - quite a while back and finally made one of its variations with a little twist of my own - I added broccoli. According to my mom you can't have a good quiche without broccoli and of course mom knows best, lol. I forgot the step by step photos but did get this pic before I devoured it:

Now that you've seen the finished product, here's the recipe:

1 pie crust

4 eggs, lightly beaten

1 1/2 cups milk

1/4 cup chopped green onion

1 cup chopped broccoli florets

1/4 tsp salt

1/8 tsp pepper

dash of nutmeg

4 oz imitation crab, chopped

4 oz shredded havarti cheese

2 oz shredded cheddar

1 Tbsp flour

Preheat oven to 450 degrees. Place pie crust into pan, prick with fork. Top crust with a double thickness of foil. Bake for eight minutes. Remove foil and bake for an additional four to five minutes. Remove from oven. Reduce oven temperature to 325.

Meanwhile in med bowl mix together eggs, milk, salt, pepper and nutmeg. Set aside. Layer crab, green onion and broccoli in bottom of crust. Set aside. In small bowl toss together cheese and flour. Add to egg mixture. Pour over crab and veggies in pie crust. 

Bake at 325 for 40 to 45 minutes or until knife inserted in cener comes out clean. Let stand ten minutes before serving. Serve and enjoy.

Brunch Pie

This is yet another recipe that I pinned a few years back and have never tried - until now! The guys loved it. I liked it but am not crazy about bell peppers so next time I may use jalapenos. I pinned this from Mennonite Girls Can Cook. This time I pretty much followed their recipe, except for seasoning. To speed the prep process I chopped my veggies the night before. This worked out really well, especially since I wanted this for breakfast and am not an early riser.

garlic salt and black pepper to taste
2 Tbsp unsalted butter
2 cups frozen hash-browns
1 cup chopped fresh mushrooms
1/2 cup chopped red bell pepper (or jalapeno pepper)
1/4 cup chopped green onion
3 slices turkey bacon, cooked and crumbled
1 cup shredded cheese
6 eggs
3/4 cup milk

Heat oven to 350 degrees. In skillet melt butter. Add hash-browns and cook for about five minutes. Season with the garlic salt and pepper.

Spread into bottom of nine inch pie pan.

Top with the chopped veggies.

Sprinkle on the shredded cheese and crumbled bacon. In bowl whisk together eggs and milk. Season with additional garlic salt and pepper.

Pour into pie pan. Bake for 30 to 40 minutes, until eggs are set and pie is browned.

Serve and enjoy!

Shared with:

Italian Crescent Casserole

As I mentioned on the menu plan, I pinned this recipe three years ago and am just now giving it a try. I pinned it from Real Mom Kitchen - Keeping it Real in the Kitchen. This meal was a huge hit. A definite keeper! You can change up the meat to whatever ground meat you like, I used venison, the original used ground beef. I also changed the sauce a bit, and added a little salt. Can't wait to try it again, maybe with sausage this time.

1 8 oz can refrigerated crescent rolls
1 lb ground meat, cooked and drained
8 oz garlic tomato sauce + 2 Tbsp water or 1 cup garlic pasta sauce
salt to taste
1 tsp Italian seasoning
1 1/2 cups Italian blend shredded cheese
1/4 tsp dried basil

In skillet mix together ground meat, tomato sauce, water, Italian seasoning; then add salt to taste. Heat through. Set aside. Spray 9 inch pie plate with nonstick cooking spray. Arrange crescent rolls in in a spoke pattern with narrow tips hanging over the edge of the pie plate.

If you are using a regular pie plate they should hang over about three inches, deep dish only about one inch. Press into bottom of pie plate and up the side.

If using a deep dish only press dough 1/3 of the way up the side of the plate. Sprinkle one cup of the cheese over the bottom of the crust.

Top with the meat mixture.

Bring tips in over the meat mix.

Tips should meet in the middle without overlapping. Sprinkle the remaining cheese and dried basil over the dish. Bake at 375 for 15 to 20 minutes.

Serve and enjoy!!

Shared with:

Chocolate Raspberry Pie with Peanut Butter Cookie Crust

This recipe is a spin on my Strawberry and Chocolate Cream Pie. I actually like the way the chocolate turned out better in this recipe, however I was not as crazy about the raspberry. Next time I will use this chocolate filling with the strawberry topping!

17.5 oz peanut butter cookie mix
1 cup cream cheese
1 cup dark chocolate chips
1/2 cup sour cream
1 1/2 cups raspberries
1/2 cup sugar
1/2 tsp vanilla
1 1/2 Tbsp corn starch mixed with 1/2 cup cold water

Preheat oven to 350 degrees. Mix cookie dough according to directions on package. Spray deep dish pie pan with nonstick cooking spray.

Press cookie dough into bottom of pie pan.

Bake for about 30 minutes, checking frequently. Let cool.

In a microwavable bowl place both the chocolate chips and cream cheese. Warm in microwave for 30 to 45 seconds, until softened enough to mix together.

Mix well then stir in the sour cream.

Spread over the PB cookie "crust".

In saucepan mix together raspberries, vanilla and sugar. Heat over medium heat until sugar is liquefied.

Slowly stir in water/corn starch mixture. Continue to stir until mixture is thick and bubbly. Pour over the chocolate.

Chill then serve and enjoy!

Salted Chocolate Pecan Pie

I have pinned a few chocolate pecan pie recipes but this one caught my eye because of the salt. I love salty sweet combos and this is no exception! I found this at Kraft Recipes - Salted Chocolate Pecan Pie - sooo yummy!

1 pie crust for deep dish 9" pie
3 eggs, beaten
1 cup light corn syrup
1 cup sugar
2 Tbsp butter, melted
1 tsp vanilla
1 cup pecan halves
2 oz semi-sweet chocolate, coarsely chopped
1/2 tsp coarse sea salt
whipped cream, optional

Preheat oven to 400 degrees. Press pie crust into 9" deep dish pie plate. Whisk together eggs, corn syrup, sugar, butter and vanilla until blended. Stir in the pecans and pour into crust. Sprinkle with the chopped chocolate. Bake for 15 minutes. Reduce heat to 350 and continue baking for 30 to 35 minutes or until top is puffed and lightly browned. Cool completely, sprinkling with the salt after 15 minutes.

Serve topped with whipped cream and enjoy!

Shared with:

Love Bakes Good Cakes
My Turn For Us

Chicken Tamale Pie

I found this wonderful recipe for Chicken Tamale Pie and pinned it about a year ago at Pinch of Yum. Well I finally made and now I am wondering why I waited so long! This was super yummy! I made a couple of changes - green insted of red enchilada sauce, fresh jalapeno instead of canned green chilies - so if you want to see the original recipe just click on the link above. Either way I don't believe you will be disappointed if you try this!

In small bowl mix together 1 Tbsp chili powder, 1 tsp minced onion, 1/2 tsp garlic powder and 1/4 tsp adobo seasoning and set aside.

1/3 cup milk
1/4 cup liquid egg or 1 whole egg, beaten
1/2 Tbsp of the above seasoning mix
1/4 tsp red pepper
14 3/4 oz can creamed corn
8 1/2 oz box cornbread mix
1 lg jalapeno, chopped
10 oz can green enchilada sauce
2 cups shredded chicken
shredded cheese (I used colby jack)
fresh cilantro
sour cream

Preheat oven to 400 degrees, 375 for RV ovens.

In large bowl combine milk, egg, 1/2 Tbsp of seasoning mix, red pepper, corn, cornbread mix and jalapeno. Spray pie pan with nonstick cooking spray. Pour cornbread mixture into pie pan and bake for 20 to 30 minutes, it should be just barely set.

Meanwhile in medium bowl toss shredded chicken with the remaining seasoning mixture, set aside. When cornbread is done pierce top many times with fork.

Pour the enchilada sauce over the cornbread. Top with chicken and the desired amount of cheese. Return to oven and continue baking until the cheese is melted, about 10 minutes. Top with fresh cilantro and sour cream.

Serve and enjoy!

Chili-Cornbread Pie

I pinned this recipe a few weeks ago from HERE. Added a few spices to give it more flavor and a little bit of heat. Turned out super yummy! This will be appearing on the  menu again and again!

1 sm green pepper, cored and diced
1 Tbsp olive oil
1 lb ground turkey
1/2 tsp sea salt
1/4 tsp black pepper
1 tsp crushed red pepper, optional
1 Tbsp dried minced onion, optional
generous dash of garlic powder, optional
1 15.5 oz can ranch beans
1 8.5 oz box cornbread mix, divided
1/2 cup liquid eggs or two whole eggs, beaten
1/4 cup water

Use oven proof skillet if you have one. I do not so adjusted accordingly. In skillet heat oil over medium heat.

Add green pepper and cook for about five minutes or until pepper is just starting to brown. Add the ground turkey, salt, black pepper, red pepper, minced onion and garlic powder. Cook until turkey is completely done.

Add the beans and continue cooking till completely heated. Remove from heat. Heat oven to 400 degrees, 375 for RV ovens. Stir two Tablespoons of the cornbread mix into the skillet, set aside. In a small mixing bowl combine the remaining cornbread mix with the eggs and water. If not using an oven proof skillet, transfer mixture from skillet to ten inch pie pan.

Pour cornbread mix over the mix in the pie pan. Bake for about 20 minutes or until top is firm and lightly browned.

Serve and enjoy!

Shared with:

Rocky Road Chocolate Cream Pie

It is time for this month's Improv Challenge hosted by Kristen at Frugal Antics of a Harried Homemaker. This month's assigned ingredients are chocolate and marshmallows! Yummmm!! I can't wait to see all the wonderful recipes that will be linked up!

I used to, years ago, make Chocolate Cream Pies and Lemon Meringue Pies on a somewhat regular basis. This is a variation on the Chocolate Cream Pie. I believe this is the first time I've made my Chocolate Cream Pie for John and we have been married eight and a half years now. He LOVED it even though he is not a huge fan of pecans!!

1 pie crust for 9" deep dish or 10" regular pie

FILLING:
1 cup sugar
1/4 cup cornstarch
2 1/2 milk
*3 oz unsweetened chocolate, chopped
4 egg yolks
1 Tbsp butter
1 1/2 tsp vanilla
1/4 cup chopped pecans
1/2 cup miniature marshmallows
1/2 cup semi-sweet chocolate chips

MERINGUE:
4 egg whites
1 tsp vanilla
1/2 tsp cream of tartar
1/2 cup sugar

Bake pie crust according to the directions for your recipe or on package of purchased crust. Separate four eggs, setting aside the yolks for the filling and the whites for the meringue (**do not refrigerate the separated eggs, they will need to be at room temperature). Preheat oven to 325 degrees (300 for RV ovens). FOR FILLING: In medium saucepan combine one cup sugar with cornstarch. Slowly stir in milk and chocolate. Heat over med-high heat until thick and bubbly, reduce heat to low. Cook and stir for two more minutes. Remove from heat. Slightly beat egg yolks. Gradually stir one cup of hot filling mix into the egg yolks. Stir egg yolk mix back into remaining filling in saucepan. Bring to a gentle boil, reduce heat to low. Cook and stir for two more minutes. Remove from heat. Stir in butter and one and a half teaspoons of vanilla.

Keep filling warm while preparing the meringue. FOR MERINGUE: In a large mixing bowl combine egg whites, one teaspoon vanilla and cream of tartar. Beat with electric mixer on med speed until soft peaks form. Gradually add sugar, beating on high speed for about five minutes or until stiff, glossy peaks form and sugar is completely dissolved.

You may test to see if the sugar is dissolved by rubbing a small amount between two fingers - it should be completely smooth, no gritty feeling from the sugar. FOR PIE: Stir pecans, marshmallows and chocolate chips into filling.

Pour warm  filling into pie crust. Spread meringue over warm filling, sealing to edge of crust to prevent separating. Bake for 30 minutes. Cool on wire rack for one hour then chill for three to six hours. Cover if you plan to store for longer than this.

Serve and enjoy!!

*NOTE: If you do not have unsweetened chocolate you can substitute three Tablespoons unsweetened cocoa + one Tablespoon oil for each ounce of chocolate.

**Tips for Meringue:

Allow egg whites to sit at room temp for 30 minutes for a meringue with more volume.

Make sure to clean the bowl you are using with HOT, soapy water to remove any oily residue. This includes the residue from your fingers where you just rubbed the inside of your bowl to see if there was any oil. The slightest bit of oily residue can cause your meringue to turn out flat.

Use a bowl twice as large as what you think you will need. The meringue expands as you beat it.

Once all the sugar has been added, continue beating until stiff peaks form. Under-beating can cause shrinkage during baking.

To prevent weeping - that watery layer between the meringue and filling - make sure the filling is still hot or very warm. This allows the bottom of the meringue to cook evenly with the top.

Before cutting each slice of the pie, dip the knife in water and do not dry it off. This prevents the meringue from sticking to the knife.

Caramelized Apple Blondie Pie with Salted Butter Caramel Sauce

Getting ready for another Crazy Cooking Challenge hosted by Tina at Moms Crazy Cooking. This month's challenge was Apple Pie. As soon as I saw this recipe for Caramel Apple Blondie Pie topped with Salted Butter Caramel Sauce over at Crunchy Creamy Sweet I just knew it was the Ultimate Apple Pie recipe for this challenge! I must admit though that I had a bit of a tough time with the sauce - the first batch I tried to change up a bit and ended up with a batch of yummy butter toffee candy bits; the second batch I burned. Third time's a charm, right? Yep, the third batch turned out perfect. Not only was it good on the pie but it is also very yummy in coffee!




Caramelized Apple Blondie Pie
3 granny smith apples; washed, cored and chopped
2 Tbsp butter
1 1/2 Tbsp brown sugar
1/4 cup butter, melted and cooled
1 cup brown sugar
1/4 cup liquid egg substitute or 1 whole egg, slightly beaten
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt

In pan saute apples in 2 Tbsp butter until soft.

Add the 1 1/2 Tbsp brown sugar and cook till sugar is dissolved and apples appear caramelized. Transfer to heat proof bowl and allow to cool. Preheat oven to 350 degrees. Lightly grease pie plate and set aside. In small mixing bowl, whisk together flour, baking powder and salt. In separate mixing bowl, whisk together melted butter and remaining brown sugar. Add egg and vanilla and whisk until well combined. Fold in the flour mix, do not over mix, some lumps are normal.

Spread half the batter into the bottom of the pie dish.

Top with the apples. Spread the remaining batter over the apples. Bake for about 25 minutes or until the edges are golden brown.

Allow to cool completely before slicing.

Top with Caramel Sauce. Serve and enjoy!


Salted Butter Caramel Sauce
If you are a very visual person, you will definitely want to click the link above for Crunchy Creamy Sweet's recipe. She posted VERY detailed, VERY helpful photos on making this sauce. After two flops, I was totally focused on making the sauce - not taking many pics, lol.
1 cup sugar
6 Tbsp salted butter, room temp
2/3 cup half-n-half
dash of sea salt, optional

Pour sugar into medium saucepan and melt over medium heat. Watch as it starts to melt, whisk every 15-20 seconds. It will start to clump as it melts. Once the sugar is completely melted and golden brown, remove from heat. Add the salt. Add butter all at once, it will foam up, this is normal but be careful of the steam. Whisk until the butter is completely melted. Place back over medium heat and slowly pour in the half-n-half. Whisk together. Keep whisking until the sauce is a uniform color, no stripes. Cook the sauce over med-low heat for one minute, whisking constantly.

Remove from heat and pour into a heat proof jar(s) or measuring cup. Allow to sit on counter to cool for 15 minutes. The sauce will be very thin. Cover and refrigerate till thickened.

Serve with the above apple pie or with coffee. Enjoy!