Mini Quiches with Bacon, Cheese, and Veggies

Ingredients

• 1 package dough (2 cakes)
• 4 large eggs
• ½ cup milk
• ½ cup shredded cheese (your choice of cheddar, Swiss cheese, or Gruyere)
• ¼ cup diced cooked bacon or ham
• ¼ cup chopped veggies (like spinach, mushrooms, and bell peppers)

Preparation

Step 1: Prepare the Muffin Tin

Lightly grease a muffin tin or line it with paper cases to make it easier to release.

Step 2: Prepare the Dough

Roll out the dough on a floured work surface and use a cookie cutter to form circles slightly larger than the holes in the muffin tin.

Gently press each circle into the muffin tin, making sure it has the correct shape.

Step 3: Prepare the Filling

In a bowl, mix the eggs and milk well. Season with salt and pepper.

Step 4: Assemble the Quiches

Spread the grated cheese, diced bacon or ham, and chopped vegetables evenly over the prepared dough bases in the muffin tin.

Pour the egg and milk mixture over the cheese, bacon or ham, and veggies.

Step 5: Bake the Quiches

Preheat your oven to 350°F (175°C). Bake for 20-25 minutes or until the quiches are set and the tops are golden brown.

Step 6: Cool and Serve

Remove from the oven and let cool for a few minutes. Gently run a knife around the edges to loosen them, then carefully remove the quiches from the pan.

Enjoy your delicious mini quiches!

Baked Spaghetti Casserole

Ingredients

• 16 oz spaghetti
• 2 (24 oz) jars spaghetti sauce or marinara sauce
• 1 ¼ lbs ground beef or sweet Italian sausage
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 8 oz cream cheese
• 4 oz ricotta cheese
• 1 egg, room temperature
• ½ cup sour cream
• 1 teaspoon Italian seasoning
• 2 cups shredded mozzarella cheese
• 1 cup shredded provolone cheese
• Chopped fresh Italian parsley
• Chopped fresh basil

Instructions

Cook the Spaghetti:

1. Cook the spaghetti al dente according to the package directions. Drain well and return to the pot. Stir in one jar of spaghetti sauce.

Prepare the Meat Sauce:

1. 1. Meanwhile, brown the ground beef, adding the onion halfway through the browning process. Cook until the beef is browned and the onion is soft.

1. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly.
2. Add the other jar of spaghetti sauce and simmer. Season with kosher salt and freshly ground black pepper to taste.

Preheat and Prepare the Casserole Dish:

1. Preheat the oven to 350°F (175°C). Spray a 9×13 casserole dish with nonstick cooking spray.

Prepare the Cheese Mixture:

1. In a medium bowl, using a handheld mixer, blend together the cream cheese, ricotta cheese, egg, sour cream, and Italian seasoning.

Assemble the Casserole:

1. Spoon half of the spaghetti noodles into the prepared casserole dish. Spread the cheese mixture over the noodles.
2. Sprinkle 1 cup of shredded mozzarella over the cheese mixture. Spoon the rest of the spaghetti noodles on top of the mozzarella.
3. Spoon the ground beef tomato sauce mixture over the spaghetti. Top with the remaining mozzarella and provolone cheese.

Bake the Casserole:

1. Bake for 40-45 minutes or until the cheese is melted and the casserole is heated through.
2. Let it rest for about 10-15 minutes before slicing. Garnish with parsley and basil.

Notes

• Grease the casserole dish for easier cleanup.
• Feel free to substitute marinara for the spaghetti sauce.
• You can substitute ground sausage, Italian sausage, or ground turkey for the ground beef.
• The cheese mixture can be mixed with a spoon, but a handheld mixer makes it faster, easier, and creamier.
• Try adding other spices and herbs like garlic powder, onion powder, red pepper flakes, oregano, and thyme.
• If you prefer more vegetables, add tomatoes, sautéed spinach, or mushrooms.
• Let the casserole sit for 15 minutes after removing it from the oven to make it easier to cut into slices.
• This casserole sits high in a 9×13 dish, so be careful covering it with aluminum foil to keep it warm. Make a tent to keep from peeling off the top layer of cheese.
• Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave at reduced power until warm.
• To freeze, wrap the casserole with several layers of plastic wrap and freeze for up to two months. Defrost in the fridge overnight.

 Ingredients
For the Crust:
1 1/4 cups finely crushed graham cracker crumbs (from about 9 sheets)
2 Tbsp granulated sugar
6 Tbsp butter, melted (preferably salted)
For the Cheesecake Filling:
3/4 cup granulated sugar
1 1/2 Tbsp all-purpose flour
2 (8 oz) packages cream cheese, softened
3 large eggs
3 Tbsp heavy cream
3 Tbsp sour cream
1 tsp vanilla extract
For the Topping:
6 Tbsp granulated sugar
Optional Garnish:
Whipped cream
Fresh raspberries
Fresh mint
 
1. Prepare the Crust:
Preheat the oven to 350°F (175°C). Generously butter an 8 by 8-inch baking dish.
In a mixing bowl, whisk together graham cracker crumbs and sugar. Add melted butter and mix with a fork until evenly moistened.
Press the mixture into an even layer in the prepared baking dish.
Bake in the preheated oven for 10 minutes. Remove from the oven and allow to cool while preparing the filling. Reduce oven temperature to 325°F (163°C).
2. Prepare the Cheesecake Filling:
In a mixing bowl, whisk together 3/4 cup granulated sugar and flour.
Add the cream cheese and use an electric hand mixer set on low speed to blend until smooth, about 1 minute.
Add the eggs one at a time, mixing just until combined after each addition.
Add heavy cream, sour cream, and vanilla extract, and blend just until combined.
Tap the bowl forcefully against the countertop about 30 times to release air bubbles.
Butter the sides of the baking dish and pour the filling over the crust.
Place the 8 by 8-inch baking dish into a 13 by 9-inch baking dish or roasting pan. Pour about 3 cups of hot water into the larger pan to create a water bath.
Bake in the preheated oven for 42-45 minutes, or until the cheesecake is fairly jiggly in the center. Turn off the oven and allow the cheesecake to rest in the warm oven with the door closed for 10 minutes, or until the center only slightly jiggles.
Remove from the oven and allow to cool on a wire rack at room temperature for 1 hour. Cov

Ingredients:

16 ounces of your favorite sausage (we love using breakfast sausage)

1 cup shredded pepper jack cheese

1/4 cup finely diced roasted red peppers (jarred variety works great)

1 cup shredded cheddar cheese

2/3 cup ranch dressing

1 package of wonton wrappers, brought to room temperature

1 tablespoon of cooking oil

Instructions:

Prepare the Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 24-cup mini-muffin tin with non-stick spray.

Bake the Wonton Wrappers: Press a wonton wrapper into each muffin cup, shaping it into a cup. Bake for 5 minutes until the edges are lightly browned, then remove from the oven.

Cook the Sausage: In a skillet, heat the oil and cook the sausage until browned. Drain any excess grease.

Add the Flavors: Toss in the diced red peppers and a splash of their juice, cook briefly with the sausage. Stir in ranch dressing and cheese, then let the mixture cool.

Assemble the Bites: Spoon the sausage mixture into the wonton cups. Feel free to sprinkle extra cheese or seasoning for added flavor.

Final Bake: Return to the oven and bake for 8 minutes, or until the wontons are golden brown.

Cool and Serve: Let the bites cool slightly, and transfer to paper towels if necessary to absorb excess oil.

Indulge in these Sausage & Cheese Wonton Bites straight from the muffin tin and treat your guests to an unforgettable appetizer experience. With each bite, they’ll savor the unique blend of flavors and textures, making your gathering a memorable culinary event!

7 Minute Frosting is a timeless and exquisite choice for dressing up your baked goods, offering a cloud-like, fluffy sweetness that elevates any dessert it accompanies. Known for its marshmallow-like texture and brilliant white color, this frosting has graced American kitchens and celebration tables for decades, adorning everything from simple family cakes to grand wedding confections.

Recipe: 7 Minute Frosting

Ingredients

5 egg whites

1 2/3 cups granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon cream of tartar

Pro Tip:

For the best results, use egg whites separated from whole eggs rather than those available in cartons. Fresh egg whites tend to whip up more voluminously and stably.

Preparation

Prep Your Equipment: Begin by thoroughly cleaning your mixer bowl and whisk attachments with lemon juice or vinegar. This step is crucial as any residue of grease can prevent the egg whites from whipping properly. Rinse and dry completely.

Combine Ingredients: In the clean mixer bowl, add the egg whites, granulated sugar, and cream of tartar.

Heat Mixture: Set the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water. Stir the mixture constantly until it’s hot to the touch and the sugar has completely dissolved, reaching 160°F. This process should take about 2-3 minutes.

Whip to Perfection: Transfer the bowl to your stand mixer. Using the whisk attachment, whip the mixture on medium-high speed until it forms stiff peaks. This usually takes around 6-7 minutes.

Flavor It: Once you’ve achieved the stiff peaks, gradually add in the vanilla extract while continuing to whip. Adjust the amount of vanilla to suit your taste preference.

Serving Suggestions and Variations:

Flavor Variations: Feel free to experiment with different flavors by adding extracts such as almond, coconut, or even citrus zest for a zesty kick.

Decorating: 7 Minute Frosting can be spread smoothly over cakes or piped into beautiful designs. It’s versatile enough for both rustic and elegant presentations.

Garnishing: Elevate the aesthetic of your frosted desserts with a sprinkle of shredded coconut, crushed nuts, or colorful sprinkles for a festive touch.

The Chile Rellenos Casserole you’re planning to make is an inventive take on the traditional Mexican dish, chile rellenos. This casserole version simplifies the process while maintaining the rich flavors and textures that make the original dish so beloved. Here’s a streamlined guide to preparing this comforting and flavorful casserole, along with some serving suggestions to make your meal complete.

Chile Rellenos Casserole Recipe

This casserole is a fantastic way to bring the essence of Mexican cuisine into your home kitchen, offering a blend of smoky chiles and melted cheese that’s sure to please any crowd.

Ingredients

7 large poblano peppers

1.5 cups milk

5 large eggs

2 cups freshly shredded Monterey Jack cheese, divided

1 cup freshly shredded cheddar cheese, divided

3 tablespoons all-purpose flour

1 teaspoon baking powder

1/4 teaspoon each of garlic powder and onion powder

Salt and pepper to taste

Preparation

Broil the Peppers: Preheat your broiler and place the rack 6 inches from the heat source. Arrange the poblano peppers on a foil-lined baking sheet and broil for 10-15 minutes, turning occasionally until the skins are charred and blistered.

Steam and Prepare Peppers: Transfer the charred peppers to a plastic bag and seal it to steam for about 10 minutes. This makes peeling easier. Afterward, peel the peppers, remove the stems and seeds, and open them flat.

Preheat Oven and Prepare Dish: Set your oven to 350°F (175°C) and grease a 3-quart casserole dish.

Layer the Casserole: Place half of the prepared chiles in the bottom of the dish, cover with 1 cup of Monterey Jack and 1/2 cup of cheddar cheese. Repeat the layers with the remaining chiles and cheese.

Mix and Pour Egg Mixture: In a bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until smooth. Pour this mixture evenly over the chile and cheese layers.

Bake: Bake the casserole for approximately 45 minutes, or until the top is golden and the center is set.

Cool and Serve: Let the casserole cool slightly before cutting into squares. Serve with sour cream, your choice of salsa, and a sprinkle of fresh cilantro for added flavor.

Serving Suggestions:

Mexican Rice and Refried Beans: Offer a complete traditional meal by serving the casserole with sides of Mexican rice and creamy refried beans.

Fresh Salad: Balance the richness of the casserole with a fresh salad featuring avocado, corn, and tomatoes, dressed in a lime vinaigrette.

Sour Cream and Salsa: Add a dollop of sour cream or a drizzle of salsa (roasted tomato or tomatillo) on the side for those who enjoy a bit more moisture and tanginess with their meal.

This Chile Rellenos Casserole recipe brings a comforting and festive flair to any table, merging traditional flavors with the ease and convenience of a baked casserole. Perfect for any occasion, it’s a dish that celebrates the depth and diversity of Mexican cuisine in a format that’s accessible to cooks of all levels. Enjoy the process of creating this dish and the delicious moments it brings to your dining experiences.