"I'm not a glutton - I'm an explorer of food."
- Erma Bombeck

Tuesday, March 27, 2007

Rhubarb Pie with Crumb Crust

I absolutely LOVE this pie!! It's got a yummy, sweet, crumb crust you sprinkle on the top, and you can even cheat and buy a refrigerated store-bought crust for the bottom! =) I'm tellin' ya - it's delish!!

1 9" pie shell (poked and pre-baked at 450° for 5 min.)
1 1/2 C. rhubarb, cut into 1/4" slices
1 1/2 C. sugar
1/4 C. flour
Dash salt
2 eggs
1/2 tsp. vanilla extract
1/2 C. flour
1/2 C. sugar
1/4 C. butter

Combine rhubarb, sugar, flour and salt and let sit (about 15 minutes) while you pre-bake your crust. Beat eggs with vanilla in a small bowl, then stir into rhubarb mixture. Pour into crust. Mix flour and sugar; cut in butter and sprinkle over pie. Bake at 425° for 15 minutes, then at 350° for 30 minutes. Serve warm. Store in the refrigerator if you have any left.

Tuesday, March 20, 2007

Swedish Almond Brownies

1/2 C. Crisco
1 C. butter, softened
3 C. sugar
6 eggs
1/2 tsp. baking powder
1/2 tsp. salt
3 C. flour
1 Tbsp. almond extract

Cream together Crisco, butter and sugar. Add eggs, lightly mixing after each. Add remaining ingredients and bake in greased jellyroll pan (15.5” x 10.5”) at 325° for 40 minutes. Dust with powdered sugar when cool.

Tuesday, March 13, 2007

Easy Quiche

Need to use up some of that leftover Easter ham? This is a great dish to help you do just that! And depending on what time your family likes to eat breakfast, it can be eaten morning, noon, or night! I fixed it for lunch today!

1/2 C. Bisquick
5 Tbsp. butter, melted
4 eggs
1 1/2 C. milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 C. cooked breakfast meat
1 C. shredded cheddar cheese

Blend all but meat and cheese in blender. Pour into greased pie plate. Sprinkle meat and cheese over the top and bake at 350° for 40-45 minutes, or until set.

I can't possibly describe how this happens, but as it bakes, it forms both a bottom and a top crust. The bottom is a very thin, moist crust, and the top is all flaky and buttery. Delicious with diced ham, crumbled bacon or browned sausage.

Tuesday, March 6, 2007

Bagel Bites

This recipe came from a friend when she and her family still lived around here. She cooked a wonderful dinner for our homeschool group, and she used these little dealies as croutons for her salad. When I made them the first time, the kids and I started munching on them before dinner was ready and they never had a fighting chance at making it to the table (the croutons, not the kids). Since then I've never even attempted to fix them as croutons - they've become a favorite snack of ours!

1/2 stick butter
1 tsp. garlic salt
1 pkg. onion bagels
3 Tbsp. Parmesan cheese

In large frying pan, melt butter with garlic salt over medium heat. Cut semi-split bagels, while whole, into eighths, then break apart. Toss into butter and stir frequently over medium heat until lightly toasted. When browned, sprinkle in Parmesan cheese. Eat while still warm.

NOTE: If you have a big enough pan, this recipe can be doubled easily. And devoured instantly.