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Mint Crinkles

December 9, 2009 Leave a comment


Recipe & picture courtesy of Better Homes & Gardens

Makes: about 36 cookies
Prep: 25 minutes
Bake: 10 minutes per batch
Cool: 15 minutes

  • 3/4 cup finely chopped layered chocolate-mint candies (about 4 ounces or 24 candies)
  • 1/3 cup shortening
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla
  • 1-1/2 cups all-purpose flour
  • Layered chocolate-mint candies, chopped
  1. In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes.
  2. In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill 3 hours or until dough is easy to handle.
  3. Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 minutes or until edges are set (tops should crackle). Sprinkle a few candy pieces on top of each cookie; do not press candies into cookies. Bake 1 minute more. Cool on wire racks. Makes about 36 cookies.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.

Notes & Comments: This went together easier than I thought it would but I had to let the cookies bake longer than the recipe stated.  I’m not sure if this is because of our crappy oven or they just needed more time.  They taste great!

Sudden Quiche Lorraine

October 20, 2009 Leave a comment

46291
Recipe & picture courtesy of Rachael Ray

Makes 6 Servings

Prep 30 min
Bake 40 min

  • One 9-inch frozen deep-dish pie shell
  • 8 ounces bacon, cut into 1/2-inch pieces
  • 1 onion, halved and thinly sliced
  • Salt and pepper
  • 6 large eggs
  • 1 cup half-and-half
  • 1 cup shredded Swiss cheese
  1. Preheat the oven to 400°. Using a fork, prick the inside of the pie shell, then bake for 8 minutes. Remove from the oven; lower the temperature to 325°.
  2. Meanwhile, in a large skillet, cook the bacon over medium heat, stirring often, until crisp, about 5 minutes; using a slotted spoon, transfer to paper towels to drain. Add the onion and 1/2 teaspoon each salt and pepper to the bacon fat in the skillet and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Increase the heat to medium-high and cook, stirring, until the onion is golden, about 2 minutes. Transfer the onion to the pie shell.
  3. In a large bowl, beat the eggs with the half-and-half; stir in the cheese and the cooked bacon. Pour the mixture into the pie shell. Bake until set, about 40 minutes. Let stand for 10 minutes before slicing.

Notes & Comments: This is really easy to make and it turned out amazing.  I added red & yellow bell pepper to the onion mix as well.  It said it would make one pie but I had enough filling to make two – I also had jumbo eggs so I used 5 instead of 6.  I’m glad I ended up making two because Jason chowed through the first one, leaving the second one for leftovers today.  I also used marbled cheddar cheese instead of Swiss cheese.  A Quiche is like an omelette – add whatever you prefer in yours and you can’t go wrong!