Recipes

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Qulassic Quiche

Quiche is not just for brunch any more! This traditional recipe can be customized with different meats, vegetables, cheeses, and more, to make it perfect for any meal. This version is very similar to a classic Quiche Lorraine, but with the addition of cheese to please the American palate. It can be served hot or cold, and is delicious any time of day.

Ingredients

  • 1-1/2 cups All-Purpose Flour
  • 1/4 tsp. Salt
  • 1/2 cup Shortening
  • 2 – 3 tbsp. Ice Cold Water
  • 5 Slices of Bacon
  • 1/2 cup Chopped Sweet Onion
  • 4 Large Eggs
  • 1 cup Whipping Cream
  • 1 cup Whole Milk
  • 1 tbsp. All-Purpose Flour
  • 1 tbsp. Dried Parsley
  • Salt and Pepper to taste
  • 1 cup Mild Cheddar Cheese

 

Directions

  1. Preheat oven to 425 degrees.
  2. In a large bowl or stand mixer, combine flour and salt.
  3. Cut in shortening and blend together until the mixture resembles coarse crumbs.
  4. Slowly add water and mix until dough forms a ball.
  5. Remove dough from bowl and place on a heavily floured surface.
  6. Use a floured rolling pin to roll dough out into a circle, large enough to accommodate your pie tin with ample overlap, adding flour as needed to keep the dough from sticking.
  7. Roll dough up onto rolling pin, and then roll it out over the pie tin, folding edges over to create a rim.
  8. Flute edges or press with the tines of the fork if desired.
  9. Use a fork to make several small holes on the bottom and sides of the crust.
  10. Bake in preheated oven for 10 – 12 minutes, until partially cooked but not browned.
  11. Now, work fast! You have a lot to do in the next 10 – 12 minutes.
  12. While crust is baking, cut bacon into small pieces, and cook in a large skillet over medium-high heat until crisp.
  13. Remove bacon pieces from skillet, reserving fat, and set aside.
  14. Cook chopped onion in bacon fat until translucent.
  15. Remove onion from skillet, draining excess fat and set aside.
  16. Beat together eggs, whipping cream, milk, and flour in a large bowl or stand mixer.
  17. Add parsley, salt and pepper, and half the cheese, and mix until well combined.
  18. When pastry shell is finished baking, remove from oven and reduce heat to 325 degrees. (If bubbles have formed in the pastry, gently press them down with the back of a large spoon.)
  19. Pour egg mixture into hot pastry shell, being careful not to let any of the egg go over the edge of the crust. (If it does you may just as well pour it out of the crust, and into a skillet to make scrambled eggs.)
  20. Sprinkle cooked bacon and onions over egg mixture, distributing evenly.
  21. Sprinkle remaining cheese on top of egg mixture.
  22. Bake in preheated oven for 45 – 50 minutes until firm and just beginning to brown.
  23. Remove from oven and cool for at least 20 minutes before serving.
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Cheddar & Garlic Biscuits

These fluffy, cheesy, buttery biscuits are just like the ones you get at that ubiquitous seafood chain. What’s it called again? Blue Crab? Yellow Crayfish? You know the one I’m talking about. And, they go well with just about anything, not just seafood.

Ingredients

  • 2 cups All-Purpose Flour
  • 1 tbsp. White Sugar
  • 1 tbsp. Baking Powder
  • 1 tbsp. Garlic Powder
  • 1/2 tsp. Salt
  • 1 cup Whole Milk
  • 1/2 cup Butter or Margarine, melted
  • 1-1/2 cups Shredded Cheddar Cheese
  • 4 tbsp. Butter or Margarine
  • 1 tbsp. Dried Parsley
  • 1 tsp. Garlic Powder

 

Directions

  1. Preheat oven to 440 degrees.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a large bowl*, mix together flour, sugar, baking powder, garlic powder, and salt.
  4. Add melted butter or margarine and milk, and mix until almost combined.
  5. Add cheddar cheese, and mix until all ingredients are just combined.
  6. Use a large tablespoon to spoon batter onto prepared baking sheet, leaving space between each biscuit. (This should make about 12 biscuits.)
  7. Bake in preheated oven for 12 – 15 minutes, until they begin to brown.
  8. While biscuits are baking, melt 4 tbsp. butter or margarine in a small saucepan over medium heat.
  9. When melted, add dried parsley and garlic powder and mix until well combined. Remove from heat and set aside.
  10. When baking is complete, remove biscuits from oven and transfer biscuits to a baking rack.
  11. Brush biscuits with melted butter mixture and serve immediately.

*I’m usually a big fan of using a stand mixer for just about everything, but do NOT use one for this recipe. The secret to good texture in a biscuit is keeping the mixing to a minimum.

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Easy Éclairs

Éclairs do take a little time to make, but they are completely worth the effort. This classic French recipe is made a wee bit easier by using instant pudding for the filling, but that doesn’t detract from the taste or texture in the least. And this ganache style frosting — c’est magnifique! 

Ingredients

Pastry

  • 1/2 cup Butter or Margarine
  • 1 cup Water
  • 1 cup All-Purpose Flour
  • 1/4 tsp. Salt
  • 4 Large Eggs

Filling

  • 1 package Instant Vanilla Pudding Mix*
  • 1-1/2 cups Whole Milk
  • 1 cup Whipping Cream

Ganache Frosting

  • 1 cup Whipping Cream
  • 3/4 cup Unsweetened Cocoa Powder
  • 1/4 cup White Sugar
  • 1/2 tsp. Vanilla Extract
  • 2 cups Powdered Sugar

*Any instant pudding mix will work well. Just be sure to select one that calls for 3 cups of milk, and you’re all set!

Directions

  1. Preheat oven to 420 degrees.
  2. Line two baking sheets with parchment paper. Set aside.
  3. In a medium-sized saucepan, heat butter or margarine and water over medium-high to high heat until boiling.
  4. Remove from heat, and add flour and salt.
  5. Mix together until well combined and pulling away from the sides of the saucepan into one large lump.
  6. Place flour mixture in a large bowl or stand mixer.
  7. Stir flour mixture while adding eggs, one at a time, beating until smooth after each egg.
  8. Put dough into a pastry bag and pipe onto prepared baking sheets in about 12 strips, approximately 1-1/2 inches by 4 inches each.
  9. Bake in preheated oven for 15 minutes.
  10. Reduce heat to 325 degrees, and bake for another 15-20 minutes, until pastries are golden brown and sound hollow when you tap on them.
  11. Remove from oven and transfer to a baking rack to cool.
  12. In a large bowl or stand mixer, combine pudding mix, milk, and whipping cream.
  13. Beat for 2-3 minutes until firm and fluffy.
  14. Cover and refrigerate.
  15. In a small bowl, blend together cocoa powder and white sugar with a fork or small whisk until well combined and all of the lumps are out of the cocoa.
  16. In a small saucepan, heat whipping cream over medium-high heat until almost boiling.
  17. Remove whipping cream from heat and add cocoa mixture, whisking until smooth.
  18. Add vanilla and whisk to combine.
  19. Slowly add powdered sugar while whisking, and continue whisking until completely smooth.
  20. Keep ganache frosting warm.
  21. By now, your pastry should be completely cooled. Pierce the end of each pastry with a long, thin knife, pushing the knife almost to the end, and wiggling it to create an easy path for the filling.
  22. Fill a pastry bag with chilled vanilla filling and attach a long, thin tip.
  23. Insert the tip deeply into the end of each pastry and fill, drawing the tip back toward the hole you made at the end of each pastry as you go.
  24. Return each pastry to the cooling rack after they are filled, leaving space between each one.
  25. Stir warm ganache frosting again until smooth.
  26. With a large tablespoon, spoon ganache over the top of each pastry, allowing any excess to drip below the baking rack.
  27. Refrigerate to set frosting.
  28. Store in the refrigerator in a sealed container, and enjoy within one day for the best texture. (Who am I kidding? These will be gone tout de suite!)

Sneaky Trick: Put a layer of parchment paper under your baking rack before frosting your éclairs to catch any dripping ganache. If you’re a little short on ganache, this will allow you to rescue some of the unused portion that drips through the baking rack, warm it, and re-use it. (Or, you can just snack on it while your éclairs are chilling in the refrigerator.)

 

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Mermaid-Style Lemon Poppyseed “Muffins”

This is a great copycat recipe for the Lemon Poppyseed Muffins at the world’s most prolific coffee chain. (You know the one I’m talking about; it starts with an “S”, and rhymes with “tarbucks”.) But, let’s face it: This is not really a muffin — it’s a freakin’ cupcake. Nevertheless, they are quite tasty with a shot or two of espresso!

Ingredients*

  • 3/4 cup White Sugar
  • 1/2 cup Butter or Margarine, softened
  • 2 Large Eggs
  • 2 tsp. Lemon Extract
  • 1/2 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1-1/2 cups All-Purpose Flour
  • 2/3 cup Whole Milk
  • 6 drops Yellow Food Coloring
  • 2 tbsp. Poppyseeds

*If you’re in a hurry, or don’t bake very much, you can get away with using any commercially available lemon cake mix and just add the poppyseeds. It’ll be our little secret.

Directions

  1. Preheat oven to 350 degrees.
  2. Line a cupcake tin with 12 paper liners (or more if you’re using cake mix instead of this recipe.)
  3. In a large bowl or stand mixer, beat sugar, butter or margarine, eggs, and lemon extract together until smooth and creamy.
  4. Mix together flour, baking powder, and salt.
  5. Add flour mixture to batter, alternating with cold milk, and beat until well combined.
  6. Add yellow food coloring and poppyseeds, and beat at medium speed for two minutes.
  7. Spoon batter into the prepared muffin cups until about 3/4 full (about 1/3 cup.)
  8. Bake in preheated oven until a toothpick inserted in the center comes out clean, about 15 to 20 minutes.
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Spinach Salad with Bacon Dressing

Who says salad has to taste like bland leaves and twigs, or even be low-calorie for that matter? Each serving of this recipe has all the bacon and eggs of a country breakfast, and the dressing is sweet and sassy. Bonus: You can brag to your weight-loss-enthusiast friends you just had a salad for dinner!

Ingredients

  • 8 oz. Fresh Spinach
  • 8 Large Eggs
  • 8 Pieces of Thick-Sliced Bacon
  • 4 tbsp. Red Wine Vinegar
  • 1-1/2 to 2 tsp. White Sugar
  • 1/2 tsp. Dijon Mustard
  • 4 Thin Slices of Onion (about 1/8-inch thick)
  • Salt & Pepper to Taste

Directions

  1. In a large pot, hard-boil eggs for about 10 minutes.
  2. Place cooked eggs in a bath of cold water with ice cubes, and set aside.
  3. Wash, dry, and remove stems from spinach, and place in a large bowl. Set aside.
  4. Cut onion slices into quarters, and separate into individual pieces.
  5. Using sharp, washable kitchen shears, snip bacon into small pieces.
  6. Cook bacon in a medium-sized skillet over medium-high heat until well-browned and crispy.
  7. Remove bacon pieces from skillet, and reserve about 4 tbsp. of bacon grease in the pan.
  8. Reduce heat to medium-low and add vinegar, 1-1/2 tsp. sugar, and mustard to the bacon grease.
  9. Whisk until well combined and hot.
  10. Taste, and add up to another 1/2 tsp. of sugar if dressing is too acidic.
  11. Add bacon pieces and onion to spinach, and toss to combine.
  12. Pour dressing over spinach mixture and toss until all spinach is well coated.
  13. Remove eggs from cold water bath, peel, and slice.
  14. Serve spinach mixture on salad plates, and place slices of hard-boiled egg on top of each serving.
  15. Sprinkle with salt and pepper to taste.

Addendum: Spinach Salad traditionally has sliced, raw mushrooms as well. Feel free to add them if you’re into that sort of thing, but I only like mushrooms when they’re sauteed in butter and garlic, or swimming in red wine sauce.

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Chocolate Chocolate Chocolate Cookies

If you’re a chocolate lover, this will be your new favorite cookie! It’s a simple variation on a traditional recipe, but this small change makes a big difference. Sweet, creamy, and oh so chocolately — Get ready to pour the milk!

Ingredients

  • 1 cup (2 sticks) Butter or Margarine, softened
  • 3/4 cup Granulated Sugar
  • 3/4 cup Packed Brown Sugar
  • 1 tsp. Vanilla Extract
  • 2 Large Eggs
  • 2 cups All-Purpose Flour
  • 1/4 cup Unsweetened Cocoa
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup White Chocolate Chips
  • 1 cup Chopped Walnuts, Pecans, or Macadamia Nuts

Directions

  1. Preheat oven to 375 degrees.
  2. Line two baking sheets with foil, and set aside.
  3. In a large bowl or stand mixer, blend together butter or margarine, sugar, brown sugar, vanilla, and eggs until smooth.
  4. Add flour, cocoa, baking soda, and salt, and blend until well combined.
  5. Add semi-sweet chocolate chips, white chocolate chips, and nuts.
  6. Mix until chips and nuts are well distributed throughout the dough.
  7. Spoon generous tablespoons of dough onto cookie sheets, leaving space between each spoonful. (Note: This recipe should make 24 large cookies, plus a little dough left over for eating raw. Yum!)
  8. Bake in preheated oven for 12-14 minutes.
  9. Gently slide foil and cookies off of baking sheet and onto a cool surface (like a counter-top or large cutting board) immediately after removing from oven.
  10. Allow to cool (if you can wait that long!) before removing from foil with a thin spatula.
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Creamy Chicken & Dumplings

It’s a cold, grey, and rainy day here in the Pacific Northwest, which is the perfect time for some filling comfort food. In my opinion, nothing can counteract the clouds like a big bowl of Chicken & Dumplings. Grab a big spoon and warm up from the inside out!

Ingredients

  • 2 cups Chicken Broth
  • 2 Boneless, Skinless Chicken Breasts, cubed
  • 1 cup Frozen Mixed Vegetables
  • 1 Stalk Celery, finely chopped
  • 1/2 tsp. Garlic Powder
  • Salt and Pepper to taste
  • 3/4 cup Whipping Cream
  • 1 tbsp. Corn Starch, mixed with water
  • 1 cup All-Purpose Flour
  • 1-1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1 tsp. Shortening
  • 1/2 cup Milk

Directions

  1. Combine chicken broth, chicken breast cubes, frozen vegetables, celery, garlic powder, and salt and pepper in a large pot.
  2. Bring to a boil.
  3. Reduce heat to medium low, cover pot, and simmer until chicken is no longer pink in the center, about 15 to 20 minutes.
  4. While chicken mixture is cooking, place flour, baking powder, salt, and shortening in a food processor and pulse until thoroughly combined and resembling cornmeal.
  5. Transfer flour mixture to a bowl, and set aside.
  6. When chicken is cooked, add whipping cream to pot and stir to combine.
  7. Mix corn starch with water, and add to pot. Stir to combine. Cover pot.
  8. Add milk to flour mixture. Mix until well combined and sticky, adding a little extra milk if needed.
  9. Drop spoonsful of dough, approximately 1 inch in diameter, into the pot.
  10. Cover pot and cook until dumplings are cooked through, about 10-12 minutes.

 

Sneaky Trick: There are a lot of recipes out there that call for the use of “baking mix” (e.g. Bisquick), but it’s very easy (and cheaper) to make your own. In fact, we do a scaled down version of just that in this recipe! You can also make a bigger batch and store it for up to three months. Here’s the full-sized recipe:

  • 6 cups All-Purpose Flour
  • 3 tbsp. Baking Powder
  • 1 tbsp. Salt
  • 1 cup Shortening*

*Use vegetable shortening if you plan on storing this, or any shortening or even lard will do if you’re going to use it all right away.

  1. Place flour, baking powder, and salt in a food processor and pulse briefly.
  2. Cut in shortening and pulse again until thoroughly combined and resembling cornmeal. 
  3. Store in the refrigerator in an air-tight container.
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Paprikrazy Chicken

This is a great “go-to” recipe when your family chants “We’re starving!” as you walk through the door after work, or when you just want something just a wee bit more exciting than boring, bland chicken and rice. It contains ingredients you probably already have handy, and is super quick: Twenty minutes and it’s done! On your marks… Get set… Go Paprikrazy!

Ingredients

  • 4 Servings White Rice
  • 2 tbsp. Vegetable Oil
  • 1 Large Onion
  • 2 Large Boneless, Skinless Chicken Breasts
  • 2 tbsp. Paprika
  • 1/2 tsp. Cayenne Pepper
  • 3/4 cup Sour Cream

Directions

  1. Prepare rice and keep warm.*
  2. Heat oil in a large skillet over medium high heat.
  3. Cut onion into slices about 1/3-inch thick and separate into individual rings.
  4. Add onion to skillet and cover. Cook for approximately 5 minutes, stirring occasionally.
  5. While onion is cooking, cut chicken into large chunks.
  6. Add chicken to skillet. Cover skillet and cook for about 10-12 minutes, stirring occasionally, until chicken is cooked and onions are soft and translucent.
  7. Add paprika and cayenne pepper to skillet and stir to combine.
  8. Remove skillet from heat and add sour cream.
  9. Stir until well combined.
  10. Serve over prepared rice.

*Of course, you can always cook your rice concurrently with cooking the chicken. In fact, this recipe is so quick to prepare that your rice should be ready at about the same time as the rest!

 

Sneaky Trick: Are your knives a little dull, making it difficult to slice your onion evenly as it wobbles from side to side? Make a tiny slice on the side of the onion to make a flat spot. Then put that side down on your cutting board while you slice. The onion will stay put, making your slices easier and more consistent. And for goodness sake, sharpen your knives; a sharp knife is a safer knife. 

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Buckeyes

I was introduced to these by a friend’s mother when I was just twelve years-old, and have loved them ever since. They’re like the freshest, richest, most decadent peanut butter cup you’ve ever tasted. This recipe makes about sixteen Buckeyes, and it’s an easy recipe to double, or even triple. Be careful though: It’s easy to eat the entire batch!

Ingredients

  • 3/4 cup Creamy Peanut Butter
  • 1/4 cup Butter or Margarine (softened)
  • 1/2 tsp. Vanilla Extract
  • 2 cups Powdered Sugar
  • 2/3 cup Semi-Sweet Chocolate Chips
  • 2 tbsp. Shortening

Directions

  1. In a large bowl or stand mixer, blend together peanut butter, butter or margarine, vanilla, and powdered sugar.
  2. Mix until completely combined into a large, slightly crumbly lump.
  3. Line a baking sheet with parchment paper or foil, and lightly spray with cooking spray.
  4. Roll dough into round balls, about 1-inch in diameter, and place on prepared baking sheet.
  5. Refrigerate balls for at least 30 minutes.
  6. In a small saucepan, melt chocolate chips and shortening on medium heat, stirring frequently.
  7. When completely melted and smooth, remove saucepan from heat.
  8. Remove baking sheet from refrigerator, and dip balls into melted chocolate. Use a toothpick to remove them if the chocolate it too hot.
  9. Return balls to baking sheet, and reserve remaining chocolate. Refrigerate for at least 20 minutes.
  10. Re-heat chocolate if needed. Remove baking sheet from the refrigerator and dip the balls into melted chocolate a second time.
  11. Return balls to baking sheet and refrigerate for at least 30 minutes.
  12. Serve, taste, and vow that you will never buy another plastic-wrapped peanut butter cup again!
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Hamburger Stroganoff

Let’s face it, folks: Hamburger Helper is disgusting! It’ll take you ten minutes to parse out the pronunciation of all of its so-called ingredients. Instead, use those extra ten minutes to make this recipe, which is almost as easy, and has nothing in it you can’t pronounce on the first try.* This also re-heats wonderfully, making it a great go-to meal during your kids’ busy sports, drama club, or livestock show season.

Ingredients

  • 16 ounces Egg Noodles
  • 6 tbsp. Butter or Margarine (divided)
  • 1-1/2 Pounds Ground Beef
  • 1 Large Onion (coarsely chopped)
  • 2 tbsp. All-Purpose Flour
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Worcestershire Sauce
  • 1 (10.75 ounce) Can Cream of Mushroom Soup
  • 1 (10.75 ounce) Can Cream of Chicken Soup
  • 1 cup Sour Cream
  • Salt and Pepper to taste
  • Dried Parsley to garnish

Directions

  1. Cook egg noodles in boiling water until soft, about 6-8 minutes.
  2. Drain noodles, and add 3 tbsp. butter or margarine, stirring until melted. Set aside and keep warm.
  3. In a large skillet, melt remaining 3 tbsp. butter or margarine over medium high heat.
  4. Add onions to skillet and cook until slightly translucent, about 5-6 minutes.
  5. Add ground beef to skillet and brown until the last bit of pink has just disappeared, about 8-10 minutes. Do not drain!
  6. Sprinkle flour over ground beef mixture and stir to absorb all of the fat in the skillet.
  7. Add garlic powder, Worcestershire sauce, cream of mushroom soup, and cream of chicken soup to skillet. Cook and stir until thoroughly combined and hot, about 4-5 minutes.
  8. Add sour cream to skillet. Cook and stir until thoroughly combined and hot, about 4-5 minutes.
  9. Add salt and pepper to taste.
  10. Serve over prepared egg noodles and sprinkle with parsley.

*Yes, I realize that some of these ingredients may have a chemical or two in them. Just check the labels, make sure you’re avoiding MSG (which for me, leads to the dreaded “Three I’s”: itching, illness, and irritability) and you should be A-O.K.

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