So I’m hungry and this sounds delicious….
“Bacon & Cheese Quiche… I make this every few weeks for dinner at my house! just use a pre-made roll-out pie crust, then I whisk together about 5-7 eggs and 1-2 cups milk, and pour it into the pie crust. I add about 1-2 cups shredded cheese, about 1/4 cup Parmesan cheese, and 3-5 slices of crumbled bacon. Pop it into the oven at 350 degrees for 40-60 min, until a fork poked into the center comes out clean.”
Snack, Dessert | Servings: 18 servings
Prep time: 0 | Cook time: 5 min | Total time: 25 min
1/4 cup packed light brown sugar
1/4 cup honey
2 cups plain granola
1 cup rice cereal (Rice Krispies, etc.)
1/4 cup semisweet chocolate chips
1/4 cup peanut butter chips
Line two 9×5 loaf pans or one 11×7 inch baking pan (see tip #4 above if you want to use 9×13) with foil or parchment. Lightly butter or spray the foil. Set aside.
Combine butter, honey and brown sugar in a large saucepan over medium heat. Stir until the butter is melted.
Bring the mixture to a boil, then lower the heat to medium-low and simmer until the sugar is dissolved, about 2 minutes. Remove the saucepan from the heat.
Add the granola and rice cereal into the saucepan and fold them into the sauce until evenly coated.
Spread the mixture into the prepared pans and press firmly with a spatula to evenly fill. Sprinkle the chocolate and peanut butter chips onto the top of the granola and gently press them down with the spatula.
Let sit at room temperature for 15-20 minutes or until mostly cooled and set; lift out of the pan and cut into bars.
Lower sugar version: Use low-sugar granola (see nutrition info below for recipe). Reduce both brown sugar and honey to 2 tbsp. each. Omit 2 tbsp. granola. Omit peanut butter chips, use 1/4 cup mini chocolate chips instead of regular size.
Homemade Kool Aid Taffy
2 1/2 cups sugar
3 tablespoons cornstarch
1 cup light corn syrup
2 tablespoons butter softened, plus a lot more for buttering hands
1 teaspoon salt
1 6g package unsweetened fruit flavored drink mix (like Kool Aid)
1/2 teaspoon vanilla extract
1. Butter a large jelly roll pan or cookie sheet with sides really well.
2. In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt and stir well until butter is melted.
3. Bring to a boil over medium heat and stop stirring. Cook mixture until candy thermometer read 250 degrees F (120 degrees C). This takes some time to get it to 250 degrees. Once it approaches 250 degrees watch very closely because it cooks quickly at the end.
4. Immediately remove from heat. (If you cook it too long it will turn out very hard.) Carefully stir in vanilla and drink mix. Stir well.
5. Pour mixture onto buttered baking pan. Allow to cool enough to handle, about 15 minutes. (Try to pull as soon as it’s comfortable to handle.)
6. Butter hands and begin pulling, as many time as it takes to become opaque and lighten in color, usually about 15 minutes of pulling. You will probably need to butter your hands a few times.
7. Pull into long rops and cut into bite sized pieces with buttered scissors or a buttered pizza cutter.
8. Wrap the pieces of taffy in squares of waxed paper and make sure to twist the ends really well to seal.
9. Store in an airtight container in a cool dry place.
Yield: 3 dozen cookies
Prep Time: 20 min + freeze time
Just a quick stay in the freezer, and Nutella turns into Nutella chunks for baking cookies.
About 1 1/2 cups Nutella (chocolate hazelnut spread)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup salted butter, at room temperature
3/4 cup packed dark brown sugar
1/4 cup granulated white sugar
One 3.4-ounce package instant vanilla pudding mix (dry)
2 large eggs
1 teaspoon vanilla extract
1. Spray a piece of parchment or waxed paper with nonstick spray. Spread the nutella on the greased paper in a rectangular shape- about 1/2-inch thick. Place it in the freezer on a flat surface until it is frozen solid.
2. Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper or silpat mats.
3. Sift together the flour and baking soda. Set it aside.
4. In a large bowl, use an electric mixer to combine the butter and sugars. Beat in the pudding mix until blended. Stir in the eggs and vanilla, and then the dry ingredients.
5. Take the Nutella out of the freezer. Peel off the paper and put it on a cutting board. Use a sharp knife to carefully cut the nutella into chunks. Stir about 3/4 of the Nutella chunks into the cookie dough, and save some chunks to place on top of the cookies.
6. Use a cookie scoop or rounded spoonful to place little balls of cookie dough on the prepared cookie sheets. Top each ball of cookie dough with a couple of chunks of Nutella. If you have any leftover cookie dough or Nutella chunks, place them in the refrigerator while your first batch is baking.
7. Bake 12 to 14 minutes, or until the cookies are golden and not so soft in the middles. The edges should be golden brown. Remove them from the oven and let them cool on the cookie sheets for about 10 minutes before moving them to a wire rack to cool completely. Repeat with the remaining chilled cookie dough.
😀 sorry…. kinda hungry…. :p