Deep Dish Quiche

prep oven at 400 degrees
bake 1 to 1 ½ hrs

pastry
1 ½ c. flour
1 t. salt
½ t. baking powder
½ c. cold, unsalted butter
¼ - ½ c. cold ice water

Mix dry ingredients together. Work in butter until pea-sized. Stirring gently, add water until dough comes together. Form into a ball. Let rest 30 minutes(or store in fridge until you are ready). Roll out on floured surface. Place in pie plate. Cut off excess dough and pinch edges.

Filling
4-5 large mushrooms, sliced
½ a pepper, sliced
½ an onion, thinly sliced
6 slices black forest ham or smoked turkey
pepper jack cheese, sliced

layer all of these in the bottom of your pie.

8 eggs
¾ c. half and half or cream
½ t. dill
½ t. parsley
½ t. garlic powder
½ t. onion powder
½ t. salt
dash of cayenne pepper
½ a bag of raw spinach
1 tomato, wedged
fresh parmesan for grating

Beat eggs til foamy. Add in cream. Add in herbs and spices
pour this over the veggies, meat and cheese. Pile spinach on top and wedge in tomatoes. Grate parmesan over top and sprinkle with sea salt and freshly cracked pepper.

Lightly cover with foil and bake for 45 minutes. Remove foil for last 15 minutes of baking. Bake until set. It will still be slightly jiggly when it's “set”. Remove from oven and let set. Serve warm, room temp or cold. It's good every way!

Raspberry Cream Cheese Paninis

Raspberry Cream Cheese Paninis

with Chocolate Ganache Dipping Sauce

Yield 4 pieces (4 half-sandwiches)

Sandwich
4 slices Panera Bread Country Miche
4 oz. cream cheese softened
4 tbsp raspberry jam
Butter for spreading on bread

Place a cast iron skillet or grill pan over medium heat.
Spread 2 oz. cream cheese on one slice of bread, and two tbsp. raspberry jam on another slice. Repeat with other two slices of bread. Sandwich together jam and cream cheese covered pieces and butter each side of the bread. Place sandwich in hot grill pan and cook for about 2 minutes on each side, or until cream cheese and jam are melty and bread is golden brown.

Chocolate ganache sauce:

1/2 cup heavy cream
1/2 cup chocolate chips
2 tbsp. butter

Place heavy cream and chocolate chips in a microwave proof bowl. Heat at 30 second increments, until cream is hot and chocolate can be whisked smooth. Whisk in butter until well incorporated. Serve immediately with Raspberry Cream Cheese Paninis.

Henna

We had ourselves a fun evening full of great Shower Food and Henna Tattoos for Corrie's Birthday! Everybody got one......hopefully with no regrets :) Thanks to Corrie for hosting even though her husband got in a wreck on the way home while getting the prize for the winning recipe from Anthropologie!

Sugar Cookie Cobbler

2-12oz. bags frozen mixed berries, thawed
1-21oz can apple pie filling
1/3 cup sugar
1 1/2 tsp. cinnamon
1-18oz roll prepared sugar cookie dough
Vanilla Ice Cream

Preheat oven to 350 degrees. In a large bowl mix berries, apple pie filling, sugar and cinnamon. Transfer mixture into an 8x8 baking dish. Crumble cookie dough over fruit covering thickly and completely. Bake uncovered until cookie crust is golden and crisp and juices bubble thickly, about 45 minutes. Serve warm with ice cream.

Rosemary Chicken Naan-wich

1 package Naan (available with the artisan breads)
2 chicken breasts pounded to 1/4 inch thick
olive oil
4 fresh rosemary sprigs approx. 4 inches long
3 tbsp light mayo
3 cloves garlic, minced
1 tsp. fresh squeezed lemon juice
salt & pepper
2-3 slices swiss cheese
lettuce

Cook salt & peppered chicken in olive oil in a saute pan for 2-3 minutes on each side with one sprig of rosemary on top. Cover with foil to prevent splatters and to seal in the rosemary flavor. To make the rosemary spread combine mayo, salt & pepper to taste, minced garlic, fresh lemon juice and 2-3 tsp minced rosemary. When chicken is finished cooking put the swiss cheese on top and broil until bubbly. Assemble sandwiches and enjoy. Add bacon or sliced veggies for variations.

Chocolate Peanut Butter Cupcakes

1 box Devil's Food Cake Mix
Buttermilk
Eggs
Oil
1 1/2 cups creamy Peanut Butter
2 sticks butter, room temp
2 cups powdered sugar
2 tsp. vanilla
1/2 cup heavy cream
3/4 cup semisweet choc chips
Mini Reese's Peanut Butter Cups

Cupcakes
Make cake mix according to package directions except substitute buttermilk for the water. Bake as directed.
Ganache
Heat heavy cream in a saucepan just until hot and starting to bubble, pour choc chips in and let sit for 15 minutes. Stir until smooth and then cool to room temp.
Frosting
Beat butter and peanut butter until smooth, add vanilla and powdered sugar. Beat until smooth and creamy.
Assembly
After cupcakes are cooled dip into the ganache letting the excess drip off. Cool in the fridge to set. Pipe on the frosting and top with mini Reese's Cups.

Raspberry-Cream Sandwich Cookies

1 3/4 Cups all-purpose flour

1 tsp baking soda
1/2 tsp salt

1 1/4 sticks unsalted butter softened

1 1/2 cups plus 2 tsp sugar

1 large egg

2 tsp pure vanilla extract

1 vanilla bean halved lengthwise, seeds scraped and reserved

1 cup fresh raspberries

7 1/2 ounces best quality white chocolate coarsely chopped

1/3 cup heavy cream

Directions

1. Preheat oven to 350. Whisk together flour, baking soda and salt. Set aside.

2. Mix butter and 1 1/2 cups sugar with mixer on med-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract and vanilla seeds; mix until smooth.

Reduce speed to low. Gradually mix in flour mixture.

3. Scoop batter using flat 1 inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper.

4. Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4-6 minutes more. Let cool on parchment on wire racks.

5. Puree raspberries and remaining 2 tsp sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.

6. Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 45 minutes.

7. Spread 1 heaping tsp raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.