Pies

-

 

The other day I wanted to make an apple pie for our dessert. I made up my Bosch pie crust recipe, which makes 4 crusts. I love that recipe! But I only needed one crust. So the next day Leanne made a peanut butter pie.. oh my that was delicious! I still had 2 pie crusts left. So this morning I decided to make quiche. 

 

I meant to get pictures but everyone ate it all before I had a chance. In any case here are the recipes…

 


 


 

Peanut Butter Pie

 1 cup creamy peanut butter

1 (8 oz.) package cream cheese, softened

1 cup cane juice crystals or sugar

2 T butter, melted

1 cup whipping cream

2 T sour cream

1 T vanilla

1 graham cracker crust (or you can use a regular pie crust like I did)

Chocolate sauce for drizzling

 

 

Cream together peanut butter, cream cheese & sugar. Whip cream until thick. Add to peanut butter mixture with butter, sour cream & vanilla. Pour into crust. Chill for 2 hours. Drizzle some chocolate sauce over the top of the pie. Serve to your eagerly waiting family..    

 

 

Now the quiche…. I did manage to get a picture of these when they came out of the oven….

 

 

 

Crystal’s Spinach Bacon Quiche

1lb bacon, cut into small pieces

1 onion, chopped

3 cups fresh spinach

3 cups grated cheese, your choice of type; my family likes cheddar

8 large eggs

2 cups half n half

1t pepper

2- 9 inch pie shells, unbaked

 

Cook bacon and onion in a frying pan until the bacon is browned and well cooked. Drain. While bacon is cooking wilt spinach. You wilt spinach by putting a small amount of water in a frying pan and add spinach and cook on medium high until is starts to wilt. Remove from pan and drain excess moisture.

 

In a blender combine eggs, half n half, and pepper. 

 

Layer spinach and bacon/onion mix between two pie shells. Sprinkle cheese evenly over the top. Pour egg mixture over this, dividing it between both pies. 

 

Bake at 375 for 40 to 45 minutes. Allow to sit 10 to 15 minutes before serving. 

 

 

Comments

  1. AnonymousJune 6, 2009 at 3:12 AM

    Yum! We are having quiche today for lunch, my girls just love it!

    ReplyDelete
  2. PennysueJune 6, 2009 at 5:26 AM

    Thank you for the great recipes. I make a pie each week for husbands lunches but I had not found a healthy version of crust that he liked. I am going to try yours. Have a great weekend!

    In the Lord's strength,

    Penny

    ReplyDelete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more