Welcome to my Food Blog ! Where today I am sharing some of Mom’s favorite Brunch items.
Easy Bacon and Cheddar Quiche
- 1Pillsbury™ refrigerated pie crust, softened as directed on box
- 1cup half-and-half or milk
- 4eggs, slightly beaten
- 1/4teaspoon salt
- 1/4teaspoon pepper
- 8slices bacon, crisply cooked, crumbled (3/4 cup)
- 1cup shredded Swiss or Cheddar cheese (4 oz)
- 1/4 cup grated Parmesan cheese
- 1tablespoon chopped onion, if desired
Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top.
3Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.
But can also be served for brunch or even dinner. And while quiche is incredible all by itself, it always taste so much better when paired with a few complimentary side dishes. Serve this delightful dish with some hot cocoa, fresh fruit, a classic tomato soup, or some toast topped with honey
Coconut-Lemon Ice Cream Cake
- 1 package (11.2 ounces) shortbread cookies
- 1/2 cup sweetened shredded coconut, toasted
- 1/4 cup macadamia nuts, coarsely chopped and toasted
- 1 teaspoon grated lemon zest
- 1 can (15 ounces) cream of coconut
- 1/2 cup lemon juice
- 1-1/2 quarts vanilla ice cream, softened
- 1 carton (8 ounces) frozen whipped topping, thawed, divided
- Optional: Fresh blueberries, raspberries and strawberries
- Reserve 10 cookies for decoration. Crush remaining cookies; transfer to a bowl. Stir in coconut, macadamia nuts and lemon zest. Reserve 2 tablespoons crumb mixture for topping. In a large bowl, whisk cream of coconut and lemon juice until combined. Stir in softened ice cream until smooth. Fold in 1 cup whipped topping.
- Sprinkle 1 cup crumb mixture onto bottom of a greased 9-in. springform pan. Top with half the ice cream mixture. Layer with remaining 1 cup crumbs and ice cream mixture. Place reserved whole cookies around edge of pan. Top with remaining 2-1/2 cups whipped topping; sprinkle with reserved 2 tablespoons crumb mixture. Freeze, covered, until firm, at least 8 hours or overnight. If desired, serve with berries.