Creamy Crab Quiche

This is one of my favorite quiche recipes ever, and I have a boat load of them.  I have one in my fridge right now.  It's perfect for breakfast, brunch, lunch, or dinner.  I LOVE this recipe.  For lunch or dinner I eat it with a bitter green salad (with lots of tomatoes) and a simple red wine vinaigrette.  It reheats great!  One of the best things about quiches are that you can pretty much add whatever you want to them and they will always turn out great (once you have a good base recipe).  So feel free to add sauteed green peppers, mushrooms, or whatever else you fancy.  But I love this one cheesy, creamy, and perfectly delicious. 

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons flour
• 3 eggs
• 1/2 cup milk (or heavy cream if you really want to treat yourself)
• 1 cup crab meat (lump is clearly optimal but I've done the cheap canned kind and it taste fabulous)
• 1 cup diced Swiss cheese (regular Swiss or it will be too salty)
• 1/2 cup chopped green or yellow onion
• 1 (9 inch) unbaked pie crust (Pillsbury is my favorite)

Things I add that make it extra delicious (and I won't make it without):

• Cream Cheese
• A couple dashes of Tabasco and Worcestershire sauce
• Minced garlic or garlic powder
• 1+ tablespoon Old Bay seasoning (and sprinkle the quiche with extra as soon as it comes out of the oven)

Directions

1. Preheat oven to 350
2. Beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Pour into pie shell.
3. Bake 40 to 45 minutes, or until a knife inserted in the center comes out clean.

Omelets in a Bag!

Jed and I spent last weekend at the Young family reunion and are unable to make it to the Goodrich camp out this weekend. So sad! So in honor of the occasion, I want to share with you a fun idea Jed's family does when they go camping (I had never ever heard of this, so maybe some of you haven't either).

It's called omelets in a bag. Basically what you do is put all of the ingredients you like in your omelets in a plastic zip lock bag (the size larger than the sandwich baggies... maybe it's a pint?).

What you need:
Eggs (2-4 fit well in a pint sized baggie)
plastic bags
magic marker (to write names on the top of the bags)
mushrooms
tomatoes
onions
peppers
cheese
chopped up ham
anything else you like on your omelets
S&P

Put everything in the bag, smoosh it to mix it all up, write your name on the top of the bag, and place it in a pot of boiling water (try to leave the top sticking out of the water... the bags tend to stay upright though). It could take anywhere from 5-15 min to finish. The bags start floating when the eggs are done, but smoosh it up a little just to make sure it is cooked through to the middle.

My Mother in Law chopped everything up and put it out, and we all assembled our own omelets. This is perfect for a large crowd because everyone gets to make their own. The best part? Clean up is a cinch!

You could even make these at home. They really are tasty and so easy too! Yum!

Adrianne

Lion House Fruit Dip

Lately I can't eat anything but fruit.  This dip is fantabulous and helps the rest of my family force down as much fruit as I do.  It's a really pretty light pink color.  It would be lovely at a shower or for a special breakfast.

Lion House Fruit Dip
8 oz strawberry cream cheese spread
7 oz jar marshmallow cream
1 Tbsp orange juice
1 Tbsp lemon juice (sometimes I just mix in a few Tbsp of lemon yogurt)

In a mixing bowl, beat together all ingredients until smooth.  Refrigerate before serving with fresh fruit.  Makes about 2 cups.  Our favorite fruits are sliced apples, pears, oranges, peaches, pineapple, strawberries, grapes, and raspberries.

Aunt Kathy's Pumpkin Waffles and Carmel Apple Syrup

Pumpkin Waffles
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray

Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined. In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined. Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

Carmel Apple Syrup
2 medium cooking apples
4 tablespoons butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2/3 cup brown sugar
1 cup water
1/3 cup walnut pieces

Peel, core and thinly slice apples. Set aside. In small saucepan, melt butter. Add spices, brown sugar. Cook until thick. Add water, walnuts and apples. Let simmer on low until thick. While syrup is cooking make waffles.

Enjoy!!

Apple Butter Hotcakes

Everyone's making apple butter up here in the Northwest. We were lucky and had some bestowed on us. So, we made these! I found them last year from Better Homes and Gardens. They are really yummy with the flavored butter and cherry syrup, BUT they are just as delicious plain with powdered sugar or syrup. Enjoy and happy fall!

Apple Butter Hotcakes

½ c butter, softened

¼ c honey

¼ tsp cinnamon

12 oz package pitted cherries

½ c cherry jam or preserves

1 tsp finely shredded orange peel

1 ½ c regular or buttermilk pancake mix

¾ c milk

2 Tbsp oil

2 eggs

½ c apple butter

For flavored butter, in a small mixing bowl, use a small whisk to combine butter, honey, and cinnamon. Whisk until well combined; set aside. For cherry sauce, in a medium saucepan, combine frozen cherries, cherry jam, and orange peel. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, uncovered, for 10 minutes or until sauce has thickened slightly. Cover and set aside; keep warm. In a medium bowl, stir together pancake mix, milk, oil, eggs, and apple butter. Stir just until moistened (batter should still be lumpy). For mini-size hot cakes, spread about 1 tablespoon batter into a 1-1/2-inch circle onto a hot lightly greased griddle or heavy skillet. (For standard-size hot cakes, spread about 1/4 cup batter into a 4-inch circle.) Cook over medium heat about 2 minutes on each side or until hot cakes are golden brown, turning to second sides when hot cakes have bubbly surfaces and edges are slightly dry. Serve warm with flavored butter and cherry syrup.

Aaron's Stuffed Breakfast Biscuits (Beth)

Start your coals NOW!!!

2 cans refridgerated biscuits
6-8 fried eggs (we did this the night before, while we were cooking dinner)
12-14 pieces Canadian Bacon (or use a sausage patty, or regular bacon)
6-8 slices American cheese

Line the Dutch Oven with foil and butter the bottom. Flatten out the biscuits. Start with one biscuit, put an egg on it, then 2 slices bacon, then cheese and top it off with another biscuit. Squeeze the edges shut and place in Dutch. Fit as many in as you can without stacking. (We only got 6 in a 14" oven, they are big!) Put 8-10 coals on bottom and 10-14 on top. Cook for 20-30 minutes or until brown. Everything inside is all cooked, you just have to worry about warming it up and making sure the biscuits are done.
These were way good and you can just hold them in your hand to eat!
Aaron came up with this all by himself!!!!
(Note:Make sure you salt and pepper the eggs while you are cooking them!)

I'm sure you could do this in your oven for a fun weekend brunch!

Overnight Pull-Aparts (Beth)

I made these last Sunday for General Conference and Aaron's family went nuts!!! I'm not a huge fan of orange rolls, but I thoughts these were pretty good. And way easy to make!
This recipe is from ABC4 news viewer Laura Powell.

12-16 frozen white roll dough--STILL FROZEN (Rhodes)
1 (3.4 oz) package vanilla instant pudding
1/4 cup sugar
1/4 cup dried cranberries
1 orange rind, grated
1/2 cup butter or margarine, melted
Frosting (recipe below)

Sprinkle cranberries in bottom of a greased bundt pan. Arrange rolls evenly in pan. Mix sugar and dry pudding together and sprinkle over rolls. Combine orange rind with melted butter/margarine and spoon over rolls. Cover pan with sprayed plastic wrap. Place pan in cold oven overnight (8-10 hours). Remove rolls from oven and preheat oven to 350 degrees. Remove plastic wrap from pan and bake for 25 minutes. Immediately invert pan onto serving platter. Cool slightly and drizzle with frosting.

Frosting:
1 cup powdered sugar
1 tablespoon melted butter
2 tablespoons fresh orange juice (from grated peeled orange!)

FYI: When I make these pull-aparts I have to make sure the sides have not stuck to the pan after I they have cooked. Just run a knife around the edge and inside tube to make sure it will come out all together.

The following recipe is the Caramel Pull-Aparts version:

use 3/4 cups nuts instead of dried cranberries
4 oz. package butterscotch pudding instead of vanilla
1/2 cup packed brown sugar instead of white sugar
2 teaspoons cinnamon instead of orange rind

Then you don't even need the frosting, but if you really want it use milk instead of the juice.

(I made this for Christmas morning breakfast and it was fabulous!!!!!!)

Coconut Bread (Jerica)

To me, this should be called coconut cake because it's honestly the sweetest bread you will ever taste. This is my fabulous mother's recipe and it brings back wonderful memories of high school, Christmas, and special occasions that I love so much. So please, enjoy!

Bread:
4 eggs
2 cups sugar
1 cup crisco
2 tsp. coconut extract
3 cups flower
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 cup coconut
1 cup nuts

Blend eggs sugar, crisco, and coconut extract. Add flower and dry ingredients alternately with buttermilk. Add nuts and coconut. Bake at 325 for 50 minutes.

Topping:
1 cup sugar
½ cup water
2 Tbsp. butter
1 tsp. coconut flavoring

Boil on low for about 4- 5 min. Pour over bread.

Makes two delightful loaves.

Banana Bread (Beth)

Here is the recipe for the muffins I brought to Sharon's today to celebrate the gorgeous Aunt Melanie's birthday. And props to me for posting this the SAME day!

4 eggs
1/2 lb butter
5 large bananas
2 cups sugar
4 cups flour
2 teaspoons soda
1 teaspoon salt

Bake at 300 for 75 minutes.

This recipe was given to me by one of my college roommates, Melissa Kirkham. She would make this and freeze it. I think it tastes better frozen!
But today I made it into muffins because I didn't want to wait for an hour and half for it to cook! I was hungry! I think I let them cook about 30 minutes. I just kept checking them until they were browned on top and the toothpick came out clean. I also added about a 1/2 cup of flax seed and quite a few teaspoons of cinnamon. I was thinking later that I should have used whole wheat flour because I'm running low on white flour. It would probably taste the same, that's a quote from my mom so you can trust it.
I only make banana bread when the black bananas in my freezer start multiplying. Yes, I put my over-ripe bananas in my freezer. I think it helps with the moistness of the bread. Is moistness a word??? If not I just pulled a Rachel Ray and invented my own lingo!!!!

Elephant Pancake

In honor of National Pancake Day, Logan and I went out for free pancakes at IHOP last night - see how desperate we are for new food ideas!!! It got me thinking about pancake day in England. Shrove Tuesday is pancake day. Traditionally in Britain they eat pancakes, often served with sugar and lemon, on the last day before Lent. This is the craziest pancake recipe I heard while I was over there. This isn't something I would normally post, but it's fun and it's something to get us started!

Elephant Pancakes

Put a huge pancake on a large plate. Spread cherry pie filling on top. Put another pancake on top of the first and place canned pineapple chunks on that. Pour maple syrup over the pineapple. Put another pancake on top and place banana slices over it. Pour maple syrup over the bananas. Place a final pancake on top and microwave the whole lot for a couple of minutes. Pour hot chocolate fudge sauce over it all, sprinkle on some coconut. Serve with ice cream or cream and enjoy!

Now, if you have time to make all that and eat all that, you probably have enough time on your hands to make one of these fabulous and very fashionable evening gowns entirely out of balloons!
Happy cooking everyone!

-Starving in Seattle
(Emily)