The Easiest and Best Quiche

And yet another from Skip To My Lou...you HAVE to go visit her pages...

Here's the delicious recipe PDF!
It is also one of the most flexible and forgiving recipes (except you really need to use the heavy cream, it does make a difference). I have seen my sister-in-law carry these quiche frozen in her carry-on, on an airplane!! You can make the mixture the night before and refrigerate, then the next morning pour into pre-baked crusts and bake or they can be frozen and re-heated.

Cherry Cheese Rolls

Farmchick's Kitchen/Fresh From The Farm shared her great recipe for making crescent rolls ahead of time and we did a batch today to give them a trial run. Delicious!!!

We usually cheat and buy canned crescent rolls (yeah, I know...blew my whole plain and simple pantry image there, didn't I?) to make these just because it's so much quicker. But no more. I'm totally converted. This recipe is simply delicious and worked up super fast in the mixer!

1 can pie filling of choice...we usually do cherry
1 8oz package cream cheese softened
1 cup powdered sugar

Blend cream cheese and powdered sugar well. Spread a bit on opened crescent, top with a bit of cherry pie filling (blueberry is really good too...haven't tried raspberry or black raspberry yet, but I know they'd be just as yummy). Roll up as you normally would, from the long end. Lay out on sheet, spaced slightly, and bake at 400 for 12-15 minutes.

Now, just a note...cherries and crescents don't always roll pretty and you don't always get a nice looking crescent shape. If you're one of those Type A folks, get over it :o) These are just as delicious sort of globbed together as best you can as they would be in a pretty little crescent shape. Trust me...ain't nobody gonna turn them down because they look funny.

They will also drizzle out cherry filling on your baking sheets. Just wanna cover all the bases :o) They are still good...even if you are smelling cherries burning to your cookie sheets :o)

Mix up a bit of powdered sugar icing (on the thick side is better) and ice when they come out. The filling is hot...obviously...for a while, but I want to remind you so no one thinks I'm settling some lawsuit like McDonald's did over that coffee thing. Seems it happens quite a bit.

I could say more on that, but let's just leave it at this: Common sense, folks. Use it or lose it.

Oatmeal Breakfast Bars

Oatmeal Breakfast bars
Submitted by Marilyn Park
I particularly liked this recipe, easy and quick to put together. The bars you buy at the store are loaded with sugar and have preservatives and things I don't want in my food. Plus these are high in fiber! Love that! Try this recipe.....I think you will really like them.

2 3/4 cups old fashioned oatmeal or 1 cup 6 grain rolled cereal and 1 3/4 cups oats
1 cup whole wheat flour
1/4 cup brown sugar
2 Tablespoons honey
1/3 cup applesauce
1/2 teaspoon salt
1/2 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup dry milk
1/4 cup water
1 egg
1 teaspoon vanilla
1/2 cup applesauce
1/4 to 1/2 cup raisins
1/2 cup almonds
1/4 cup golden flax seed ground
1/2 cup palm shortening (or whatever you use)
1 grated apple with skin on

Cream egg, shortening and brown sugar and applesauce. Add all other ingredients and mix well, add raisins and nuts and grated apple last and mix in. This is a thick batter. Spread evenly on a non-stick 9X13 pan with a heavy spatula. Bake in a 350 degree oven for 15-16 minutes. 12-15 good sized bars.

Breakfast Cookies

These are from one of the LDS Cannery recipes....sounds like something I definitely will have to try!

Breakfast Cookies
yield: 48 cookies

2 3/4 cup whole wheat flour
2 3/4 cup oatmeal (not instant)
2 cups Grape Nuts cereal
1 Tablespoon flax seed meal (optional suggestion)
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup butter, softened ** (see note below)
1 3/4 cup brown sugar
2 teaspoons vanilla
3 eggs
1 can (8 oz.) crushed pineapple
2 cups raisins

Preheat oven to 350 F. Combine flour, oatmeal, Grape Nuts, cinnamon, baking soda and salt. Stir to mix. Set aside.
Beat together butter and sugar; add vanilla and eggs, beat well. Stir in crushed pineapple (including juice) and raisins. Add flour cereal mixture and stir until blended. Drop by large spoonful on lightly greased baking sheet or use a #30 ice cream scoop. Slightly flatten cookie dough. Bake 10-12 minutes or until lightly browned. Cool on wire rack. Store cookies in closed container. Freeze extra cookies until ready to use – reheat in microwave, if desired. Makes 48 cookies.

**NOTES: Try substituting 1 cup crunchy peanut butter in place of the butter

Cinnamon Cocoa Breakfast Rolls

Don't these sound delicious? Cocoa for breakfast :o) I wish the wood cookstove was up and running -- I can just see and smell these cooking in there! Well...after I learn to use the cookstove, that is. Can't be wasting cocoa and sweetness on a trial effort. That would be akin to sin.


Makes 12 Rolls

3-1/2 to 4 cups all-purpose flour
1/2 cup sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1/4 cup water
1/4 cup milk
1/2 cup butter or mararine
1/2 cup cooked, mashed potato
2 eggs, large
1 tablespoon butter or margarine, melted

Cinnamon Cocoa Filling (recipe follows)
Powdered Sugar

Chocolate Glaze, optional

Directions

In a large bowl, combine 1-1/3 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, butter, and mashed potato until very warm (120^o to 130^oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 18 x 12-inch rectangle; brush with 1 tablespoon melted butter. Sprinkle with Cinnamon Cocoa Filling. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; cut into 12 equal pieces. Place, cut sides up, into 12 (2-1/2 inch) muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375^oF for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops or if desired, drizzle with Chocolate Glaze.

Cinnamon Cocoa Filling: Combine 1/4 cup sugar, 1 tablespoon unsweetened cocoa, and 1/2 teaspoon ground cinnamon. Stir to blend.

Chocolate Glaze: Melt 1 (1-ounce) square semi-sweet chocolate and 1 tablespoon butter or margarine. Stir until smooth