Quiche

We had this treat for dinner tonight!

Quiche

Lay your favorite pie crust at the bottom of a 8x8in pan.

Add chopped broccoli and sauteed green onions.

Add some cooked sausage.

Add whisked eggs (I used 6), 1/2 cup milk, salt and pepper to taste.

Bake at 425F for about 30 minutes or until eggs are set and cooked through.

Lay sliced Swiss cheese on top and broil for a couple of minutes.

Voila! You're done! Super easy and super tasty!

French Onion Soup

On days like today: windy, rainy, 45 degrees, thunder... nothing warms you up like a bowl of hot soup! This recipe is sure to make you feel all "toasty" inside. :)

French Onion Soup

3 Tbsp butter

4 large onions (about 2.5 pounds), halved and thinly sliced

1 tsp sugar

2 Tbsp flour

2 cans (14.5 oz each) beef broth

6 1/2-inch-thick slices French bread, sliced diagonally

1/4 pound Gruyere or Swiss cheese (I used Swiss)

1. Melt butter in a large, deep pot over medium heat. Add onions, and stir to coat. Cover; cook 15 minutes, stirring occasionally, until onions are very soft and begin to turn golden brown.

2. Uncover; increase heat to medium-high. Stir in sugar. Cook, uncovered, 6 to 7 minutes, stirring often. Sprinkle with flour; cook 1 minute. Stir in broth and 1 cup water. Simmer, uncovered, for 5 minutes.

3. Heat broiler. Spread bread slices on a baking sheet; toast under broiler for 1 to 2 minutes per side; set aside. Place six ovenproof bowls or crocks on a baking sheet. Divide soup evenly among bowls (about a cup in each).

4. Use a vegetable peeler to thinly slice pieces of cheese (I bough pre-sliced cheese). Place slice of toast on each serving of soup, top with cheese. Heat under broiler for 3 minutes or until cheese is melted and bubbly. Carefully remove from oven and serve warm.

ENJOY!

Dinner and Dessert

I found this recipe for Feta Chicken Breasts in an issue of my Family Circle magazine. It was so divine, and I can't wait to make it again sometime!!

Feta Chicken Breasts

1 pkg (10 oz) frozen chopped spinach, thawed

8 ounces feta cheese, crumbled

1/2 cup light mayonnaise

1 clove garlic, finely chopped

6 thinly sliced boneless, skinless chicken breasts, about 4 ounces each

wood toothpicks

1/2 tsp paprika

6 slices bacon

1. Heat oven to 325F. Place a rack in a large baking pan.

2. Drain and squeeze liquid from spinach. In a medium-size bowl, mix together spinach, feta, mayonnaise, and garlic.

3. In batches, place chicken breasts between sheets of waxed paper and pound to 1/8 inch thickness. Place about 1/3 cup of filling down the center of each chicken breast. Roll up and secure each with 2 toothpicks.

4. Sprinkle with paprika. Wrap a slice of bacon around each piece of chicken and place on prepared rack.

5. Bake at 325F for 55 to 60 minutes or until internal temperature reads 106F on an instant-read thermometer. Run under the broiler for a minute or two, if desired.

Makes 6 servings

On a different night I had everything ready to make cherry pie, when I realized we tossed out my old pie plates a few weeks ago and hadn't bought new ones yet. So, I improvised and made mini cherry pies (tarts) in my muffin pan, and topped each with a dollop of whipped cream. Delicious!