Pepperoni Spinach Quiche

A 5 Star Recipe from Taste of Home

1 tube (8 ounces) refrigerated crescent rolls

1 large sweet red pepper, chopped

1 tablespoon olive oil

1 garlic clove, minced

5 eggs, lightly beaten

1/2 cup shredded part-skim mozzarella cheese

1/2 cup frozen chopped spinach, thawed and squeezed dry

1/4 cup sliced pepperoni, cut into strips

1/4 cup half-and-half cream

2 tablespoons grated Parmesan cheese

1 tablespoon minced fresh parsley

1 tablespoon minced fresh basil or 1 teaspoon dried basil

Dash pepper

Directions

Separate crescent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removable bottom with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams. Set aside.

In a small skillet, saute red pepper in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. In another small bowl, combine the remaining ingredients; stir in red pepper mixture. Pour into crust.

Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.

Nutrition Facts: 1 piece equals 235 calories, 15 g fat (5 g saturated fat), 145 mg cholesterol, 417 mg sodium, 14 g carbohydrate, 1 g fiber, 10 g protein.

Zucchini Quiche Recipe

Zucchini Quiche Recipe 

A Taste of Home Recipe

6-8 Servings
Prep: 20 min. Bake: 55 min.

1 unbaked pie pastry (9 inches)

1 pound zucchini, thinly sliced

2 tablespoons butter

1-1/2 cups (6 ounces) shredded mozzarella cheese

1 cup ricotta cheese

1/2 cup half-and-half cream

3 eggs, lightly beaten

3/4 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

Dash pepper

Paprika

Prick bottom of pastry with a fork. Bake at 425° for 7 minutes. Reduce heat to 350°.

In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.

In a bowl, combine ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. Bake for 45 minutes or until a knife inserted in the center comes out clean. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 306 calories, 21 g fat (11 g saturated fat), 129 mg cholesterol, 499 mg sodium, 18 g carbohydrate, 1 g fiber, 12 g protein.

BEST DEVILED EGGS

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This is a fabulous recipe from Taste of Home

12 hard-cooked eggs

1/2 cup mayonnaise

1 teaspoon dried parsley flakes

1/2 teaspoon minced chives

1/2 teaspoon ground mustard

1/2 teaspoon dill weed

1/4 teaspoon salts

1/4 teaspoon paprika

1/8 teaspoon pepper

1/8 teaspoon garlic powder

2 tablespoons milk

Fresh parsley

Additional paprika

Directions

• Slice eggs in half lengthwise; remove yolks and set whites aside.
• In a small bowl, mash yolks. Add the next 10 ingredients; mix well.
• Evenly fill the whites. Garnish with parsley and paprika. 
• Yield: 2 dozen.

A tip I read recently - put your yokes in a zip-lock bag and then add all your ingredients. Cut a hole in one corner of the bag and squeeze the filling into the eggs - much less mess.

Definitely make ahead and put in paper towel lined tupperware container. Loved them!

Nutrition Facts: 1 serving (2 each) equals 147 calories, 13 g fat (3 g saturated fat), 216 mg cholesterol, 163 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.

Shredded Beef Sandwiches

Shredded Barbecued Beef Recipe

12-16 Servings
Prep: 45 min. Bake: 4 hours

Ingredients

1 boneless beef chuck roast (about 4 pounds)
3 tablespoons canola oil, divided
2 large onions, chopped
1 cup ketchup
1 cup beef broth
2/3 cup chili sauce
1/4 cup cider vinegar
1/4 cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
2 tablespoons molasses
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon pepper
1 tablespoon Liquid Smoke, optional
12 to 16 kaiser rolls or hamburger buns

• In a Dutch oven, brown roast on all sides in 1 tablespoon oil. Meanwhile, in a large saucepan, saute onions in remaining oil until tender. Add remaining ingredients except rolls; bring to a boil. Reduce heat; simmer, uncovered,for 15 minutes, stirring occasionally. Pour over roast. Cover and bake at 325° for 2 hours; turn the roast and bake for 2 more hours or until meat is very tender. Remove roast; shred with a fork and return to sauce. Serve on rolls. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 each) equals 398 calories, 15 g fat (5 g saturated fat), 74 mg cholesterol, 864 mg sodium, 37 g carbohydrate, 2 g fiber, 27 g protein.

Wooden Easy Lemon Cake

1 cup Unsalted Butter, Softened
2 2/3 cups Sugar
6 Large Eggs
3 cups Sifted Cake Flour
1/2 tablespoon  Salt
1/2 tablespoon Baking Soda
1 cup Sour Cream
1 tablespoon Vanilla
Grated Zest Of 1 Lemon
2 tablespoon Lemon Juice

• Preheat Oven To 350*.
• Grease the Sides And Bottom of a 10-Inch Tube Pan With Vegetable Shortening And Dust With Flour.
• With An Electric Mixer, Cream The Butter And Sugar Together Until Very Light, At Last 5 Minutes At Medium Speed, Add The Eggs, One At A Time, Mixing Well After Each Egg. Continue Beating After The Last Egg Is Added...This Mixture Should Be Very Light And Fluffy.
• Sift Together The Dry Ingredients. In A Small Bowl, Combine The Sour Cream, Vanilla, Lemon Zest And Lemon Juice And Stir Until Smooth.
• Alternately Add The Dry Ingredients And The Sour Cream Mixture To The Egg Mixture, Folding With A Rubber Spatula After Each Addition. Pour The Batter Into The Prepared Pan And Bake On The Middle Rack Of The Oven For About 1 Hour Or Until Toothpick Comes Out Clean. Remove The Cake From The Oven And Let It Rest 5 Minutes. Unmold And Cool 10 Minutes Before Adding Glaze.

Lemon Glaze

• 1 cup Confectioner’S Sugar, Sifted
• 2 tablespoon Lemon Juice..Or More If Needed
• Grated Zest Of 1 Lemon

• Combine All Ingredients In A Small Bowl And Whisk Until Smooth.
• Drizzle Over The Cake. This Is Great With Fresh Strawberries.