Asparagus Swiss Quiche

INGREDIENTS
10 bacon strips, diced
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
3 eggs
1/2 cup half-and-half cream

DIRECTIONS
In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.
Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.
In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.

FYI

Just to let you know, you can click on older posts on the bottom of this blog to find more recipes. Or go to the months section on the left side to find more recipes.

Sugar Coated Pecans

Great with a summer salad, as a snack, mixed with granola, etc. Very yummy and very addicting!

INGREDIENTS
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

Savory Crescent Chicken

-Another yummy recipe from Susanna! Can't wait to try it!

3 oz. cream cheese, softened
3 T butter or margarine, divided
2 c. cubed cooked chicken*
2 T milk
¼ tsp. salt
1/8 tsp. black pepper
1 T chopped chives or green onions
1 T chopped green bell pepper
1 T chopped pimiento
1 8 oz. can refrigerated crescent rolls
¾ c. crushed seasoned croutons
*10 oz. canned chicken can be substituted. If you used canned chicken, do not add salt.
Preheat oven to 350°. Blend cream cheese and 2 T butter. Add all other filling ingredients, mixing well. Separate crescent rolls into 4 squares, pressing to seal perforations. Spoon equal amounts of filling into center of each square. Pull corners to center of each square and press to seal. Melt 1 T butter, brush tops of pastry with butter, and top with crushed croutons. Bake on ungreased cookie sheet 20-25 min. Chicken pockets can be assembled and frozen—extend baking time slightly. Generously serves 2—sparingly serves 4.

Penne Pasta with Spicy Tomato Vodka Cream Sauce

Thanks Susanna! :)

1 lb. penne pasta, cooked
¼ c. extra-virgin olive oil
4 garlic cloves, minced or pressed
¼ tsp. crushed red pepper flakes (or to taste)
Kosher salt (or table salt)
1 28-oz. can crushed tomatoes or tomato puree
2 T vodka (or more for drinking)
½ c. heavy cream
Freshly chopped parsley and freshly grated Parmesan cheese for garnish

In a large skillet, sauté garlic, crushed red pepper, and a pinch of salt over low heat until garlic is just golden—be careful not to let the garlic burn.
Add tomatoes, stirring well, and simmer uncovered over low-medium heat until sauce begins to thicken—about 15 min. Taste for seasoning.
Add cooked pasta and toss. Add vodka and toss. Add cream and toss.
Reduce heat to low, cover, and let sit for a couple of minutes.
Serve with chopped parsley and grated Parmesan.

Peanut Butter Cup Cookies

1 3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

1. Preheat oven to 375 degrees F.
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bakes at 374 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Hawaiian Banana Nut Bread

Hawaiian Banana Nut Bread
This recipe is great because it makes 2 loaves of bread. You can make one for yourself and one for a function or neighbor. The bread is also very filling and thick so a small slice will be quite filling! Great as a breakfast bread or for a dessert bread served with a scoop of ice cream! :)

PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 20 Min
SERVINGS & SCALING
Original recipe yield: 2 - 9x5 inch loaves

INGREDIENTS
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe banana
1 (8 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries, diced

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.