Quiches are the absolute best dish to make for the holidays.
They travel well, reheat perfectly, and can be customized to feed the masses. It is the potluck casserole of breakfast foods. It is the best friend of a fridge full of odds and ends. It is also a sneaky way to add a few servings of vegetables in pie form. In short – quiche is great.
I recently was enlisted to feed breakfast to the five families coming together for Thanksgiving this year. Whatever I made had to be prepared a day in advance and needed to travel well enough to make it from New York to Massachusetts. The answer was pretty obvious… Muffins!
But apparently that did not meet the standards set for this feast day. I needed something more – something delicious but also hot. And I needed enough of it to feed a crowd. A quiche? Three quiches! So the battleplan was set: three quiches, two types of muffins, and a dozen bagels. Continue reading →
Thanksgiving is a time for family, tradition, and food. Lots and lots of food! This year with my family traveling up to Massachusetts, my little brother on base in the Marines, and my boyfriend’s family hundreds of miles away in Maryland I needed a recipe that would travel and package well. And cookies are a staple of the holiday care package. Keeping with the Thanksgiving theme I was inspired by Kitchen Simplicity’s latticework cookies and these Apple Pie Cookies were born.
3 Cups All Purpose Flour
1 Cup Butter – Paula Deen Approved Recipe
1 Cup Sugar
3/4 Teaspoon Baking Powder
1 Teaspoon Vanilla Extract
1 Teaspoon Cinnamon
Apple Pie Flavor Topping
1 Cup Apple Juice or 1/2 Cup Apple Juice Concentrate
1/4 Cup Sugar
1 Tablespoon Cinnamon
1. Cream butter and sugar in a large bowl.
2. Mix in the egg and vanilla extract. Then add sifted flour, baking powder, and cinnamon. Divide dough in two and refrigerate for an hour.
3. Meanwhile, boil the Apple Juice in an uncovered saucepan until reduced to a light syrup (be careful not to burn because that’s a scary sticky mess) and allow to cool.
4. Roll the two dough clumps out on a floured surface to 1/4th inch thickness. Continue reading →
Creamy Base – Cream of broccoli is a favorite but cream of mushroom will make a more savory pie
4-5 Cups of Assorted Vegetables – I used a combination of frozen and fresh vegetables. This is a good way to clean out the fridge
1 TB Butter – Paula Deen Approved Recipe
Favorite Seasonings – Because the base is pre-seasoned and high in sodium I avoid adding more salt. However garlic power, pepper, and parsley were a delicious addition.
(Optional) Fake Chicken – I used 3 MorningStar patties cut into bite size pieces
1. Preheat Oven to 400 Deg F
2. Chop/slice the fresh vegetables to a medium size. Onions should be finely chopped because those bastards pack a punch. I used potatoes, celery, carrots, broccoli, and a small onion in addition to one bag of frozen assorted vegetables.
3. Melt butter in a saucepan over medium heat and cook the vegetables until they just begin to get soft. Start with the harder veggies (onions, carrots, celery, broccoli) and after a couple mins add the other veggies (potatoes, mushrooms, raw peas, etc). Cook for another 8 mins or until they no longer crunch when you sneak a taste.
4. Turn off the heat and add cream of broccoli (or prefered base), frozen vegetables, seasonings, and fake chicken.
5. Place crust into the pie dish and add the filling from the saucepan.
6. Cover with dropped biscuit dough
7. Bake in the center rack for approx. 25 mins or until the filling is bubbling and the biscuits are golden brown.
8. Let the pie set out of the oven for 5-10 mins while you drool and admire your handiwork.