Wednesday, October 15, 2008

Peanuts and Greens Salad

So easy - just open bags! This makes a lot, so you may not want to use all of each bag. Adjust for your needs.

1 bag spinach

1 bag Romaine lettuce

1 bag cole slaw (no dressing)

1/2 to 1 can peanuts

Shredded mozzarella cheese

Small bag Craisins

Poppyseed dressing

Mix all except dressing in large bowl. Add dressing just before serving.

Quick Candy

This is my new favorite treat - quick, easy and yummy. Great if you have to take something to a party or meeting and remembered at the last minute.

Rolo candies, unwrapped

Small square pretzels- same number as you have Rolos

Pecan halves or pieces

Put one Rolo on each pretzel and place on cookie sheet. Put in 350 degree oven for 8 minutes. Remove from oven and press a piece of pecan on top. Cool. So good!

Pumpkin Caramel Pie

This is from Rachel Ray's magazine. I tried it twice and failed both times. It is seriously delicious, but if someone can tell me how to prevent the whipped cream from deflating during the caramel drizzling process I would really appreciate it.

Chocolate cookie pie crust
2 3/4 c. heavy cream
One 15 oz. can pure pumpkin puree (or fresh obviously)
1/2 c light brown sugar
1 tsp pumpkin pie spice (equal parts cinnamon, ginger, allspice and nutmeg)
1/2 tsp salt
28 caramel candies (why 28? can't figure)
grating chocolate for the top

Mix together the 3 whole eggs, 1 c. cream (here's where I made my first mistake- ONE CUP), the pumpkin puree, brown sugar, pumpkin pie spice, salt until just combined. Pour into pie shell and bake until set 40-45 minutes at 350 degrees. Cool slightly and refrigerate overnight.

In a bowl, microwave the caramels with 1/2 c. cream at high power until melted, about 1 1/2 minutes. Stir until smooth, then let cool to room temp.

Whip the remaining 1 1/4 c. cream until soft peaks form. Drizzle in the caramel and beat until well blended. Spoon the caramel whipped cream on top of the pumpkin filling and refrigerate until completely chilled.

Before serving, grate chocolate over the top of the pie.

Wednesday, October 8, 2008

Quiche au Fromage

Melissa suggested I make this for one of my meals because I was STUMPED and not in the mood to cook. So easy! I felt bad for about a minute that I used a store-bought pie crust (they're so cheap). I think I'll eat the leftovers for breakfast. Quiche is so versatile. This is in the 2nd Sisters' Cookbook in the holiday section. I've made a couple of minor changes.

1 pastry crust
6 large eggs
2/3 c. heavy cream
1 c. milk
8 oz. Swiss cheese (I used a 10 oz. block and grated it)
1 pkg. mini-cubed ham (Hormel)
1/4 tsp. ground nutmeg

Preheat oven to 425 degrees.

Cover the edges of your pie crust with aluminum foil and poke a few holes in the bottom of the crust. Bake the crust for about 15 minutes. Remove foil from edges and set crust aside.

In a medium-size bowl, whisk together the eggs, cream and milk until thoroughly blended. Add ham and stir. Pour the mixture into the pre-baked pie crust. Sprinkle half of the cheese over the top. Bake for 20 minutes. Sprinkle on the rest of the cheese and the nutmeg. Bake for another 10 to 15 minutes.

IMPORTANT - Place the store-bought crust on a cookie sheet or something with an edge so you don't make a mess of your oven. :-)