Spinach and Mushroom Quiche - Crystelle Grant

Spinach and Mushroom Quiche 6 slices bacon 6 eggs 1 cup half and half cream ¼ tsp ground nutmeg ½ tsp pepper 2 cups chopped fresh spinach 2 cups chopped fresh mushrooms ½ cup chopped onions 1 cup shredded Swiss cheese (divided) 1 cup shredded Cheddar cheese (divided) 1 (9 inch) pie crust 1. Preheat oven to 400 degrees F 2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 3. In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese. 4. Bake uncovered in the preheated oven 35-45 minutes, or until bubbly and lightly browned. Let rest 10 minutes before cutting.

Courtesy of Crystelle Grant

Spicy Sweet Potatoes

Spicy Sweet Potatoes

2 T oil

2 T brown sugar

1 t chili powder

1/2 t salt

1/4 t cyan pepper

2-3 large sweet potatoes

Chop potatoes.  Coat with seasoning and oil.  Bake uncovered for 40-45 min. at 400 degrees.

Courtesy of Kelli Gonzalez

Pecan Pie - Kelli Gonzalez

Pecan Pie

Crust:

1 C flour

1/3 C shortening

1/2 t salt

1/8 C cold water

Mix flour, shortening, salt.  Slowly add water.  Roll out and place in pie tin. 

Filling:

3 eggs

2/3 C sugar

1/2 t salt

1/3 C butter or margarine, melted

1 C dark or light corn syrup

1 C pecan halves or broken pecans

Heat oven to 375 degrees.  Beat eggs, sugar, salt, butter, and syrup with rotary beater.  Stir in nuts.  Pour into pie shell.  Bake 40-50 min. or until filling is set.  

Courtesy of Kelli Gonzalez

Peaches and Cream Overnight French Toast - Jolene Monteath

Peaches and Cream Overnight French Toast

1 8oz. loaf French Bread
8 large Eggs
2 C. Milk
1/4 C. Sugar
1 tsp. Vanilla
2  15oz. cans Sliced Peaches, drained
1/2 C. Brown Sugar
1/2 tsp. Cinnamon
1/2 C. Heavy Cream

1. Butter a 9-by-13-inch baking dish. Arrange bread in a tight, flat layer in dish.

2. In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread. Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours.

3. Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Pour cream into a small pan; bring to a boil over high heat. Cook until reduced by half, about 10 minutes. Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes. Let stand for 10 minutes before serving.

Courtesy of Jolene Monteath

Christmas Jello Salad - Katie Tolbert

Christmas Jello Salad

2 (6oz) packs Strawberry Jello, dissolved in 3 C. boiling water
1 can Cranberry Jelly
1 large can pineapple (crushed, rings or chunks)
3 Bananas
1 small package Frozen Strawberries (or fresh)
1 8oz package Cool Whip

In blender, puree cranberry sauce, pineapple bananas and strawberries.  Stir into Jello.  Chill until thickened in a 9x13.  Add cool whip to jello by gently stirring for a marbled effect.  Chill until firm.

Note from Katie: I just add the cool whip on top at the end instead of marbling because it's easier.

Courtesy of Katie Tolbert