Jalapeno Popper Quiche

We just had this for dinner tonight and Colin loved it so much that I wanted to make sure to post it before I forgot because this will definitely be one I'm making again! It's really easy (although all of the cooking time means it's not the world's quickest thing to throw together) and so delicious. The blog that I originally got the recipe from mentioned that this was served for breakfast, but I thought it worked equally well for dinner. Make this and you won't regret it!

1 9-inch pie shell, pre-baked (I'm sure homemade crust would be even better, but store bought worked just fine)
1/2 cup cream cheese, room temperature
2 jalapenos, seeded and diced
1/2 cup milk
1/2 cup cream
5 large eggs, lightly beaten
1/2 teaspoon smoked paprika
1/8 teaspoon salt
1/2 cup grated cheddar cheese
1 jalapeno, sliced

Preheat the oven to 350. Spread the cream cheese over the bottom of the pie crust and sprinkle with the diced jalapenos. Heat the milk and cream over medium heat until just before it boils, about 5 minutes, and transfer to a large bowl. Pour the eggs into the heated cream mixture, stirring constantly. Mix in the paprika and salt. Pour the mixture into the pie crust and bake for 30 minutes. Remove from oven, sprinkle with the cheddar cheese, arrange the jalapeno slices on top and bake until the cheese has completely melted and turned golden brown, about 15 minutes.

Source: closetcooking.com

Mini Oreo Cheesecakes

I brought these for our cookie exchange that we had at work today and they were quite a hit. They were really yummy and something about the "mini" thing makes for a fun presentation. I got tons of compliments on them, and lucky for me they were also super quick and easy to make. Perfect!

Mini Oreo Cheesecakes

Makes 12

12 Oreos
8 oz. cream cheese (I used light and it worked out just fine)
1/3 cup sugar
1 egg
Mini chocolate chips

Preheat oven to 350. Line muffin tins with liners. Put an Oreo in the bottom of each liner. Mix together the cream cheese and sugar. Add in the egg and mix well. Pour cheesecake mixture over each Oreo (so that each one is about 2/3 full). Bake for 15 minutes. Remove from muffin tin and let cool slightly. Sprinkle with a few mini chocolate chips.

Source: sparkpeople.com

Banana and Chocolate Upside Down Cake

This recipe caught my eye for two reasons: 1. it simply sounded good and 2. I seem to always be looking for ways to use up a few ripe bananas before they have to be tossed. I made this for dessert one night, served with a little vanilla ice cream on the side and it was so good! And even better, there were enough bananas in it that I was able to convince myself that it was an appropriate breakfast food, too, and it was just as delicious the next morning (sans the vanilla ice cream since that would probably be a little bit harder to justify!).

For the topping:
1/3 cup + 2 tablespoons packed brown sugar
2 tablespoons unsalted butter, cut into cubes
2-3 ripe bananas, sliced into 1/4 inch slices

For the cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3/4 cup granulated sugar
2 tablespoons unsalted butter, melted and cooled slightly
2 eggs
1 cup mashed bananas, about 2 bananas
1/4 cup + 2 tablespoons low fat sour cream
1/2 teaspoon vanilla extract
2/3 cup chocolate chips

Preheat the oven to 350 degrees. To make the topping, place the brown sugar and butter in an 8-inch square baking pan (I used a round pie pan and that worked out just fine). Set the pan over a burner set to medium-low heat, and cook, stirring frequently, until the butter melts and the brown sugar is thoroughly moistened. Remove from heat and allow to cool slightly. Arrange the banana slices over the bottom of the pan, overlapping them slightly. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and sugar. In a small bowl, mix together the butter, banana puree, sour cream, eggs and vanilla extract. Make a well in the center of the dry ingredients, and pour the wet ingredients into the well. Stir until just combined, then gently fold in the chocolate chips. Scrape the batter into the cake pan, being careful not to disturb the banana slices. Smooth the top with a spatula. Bake until the center is just set and firm to the touch, about 40 minutes. Allow to cool 20 minutes, then run a knife around the edges of the cake pan, and invert onto a serving platter. Serve warm or at room temperature.

Source: pink-parsley.com

Breakfast Biscuit Sandwiches

Ok, there's really not an actual recipe here, but these were just too good not to share. Once again, it was so clear to me how much better homemade anything is. This was pretty much inspired by the classic McDonald's egg McMuffin, but it was a million times better and so easy! We just made some biscuits (ok, full disclosure, I used the store bought refrigerated biscuit dough, so I'm not sure this can even really qualify as "homemade"!), fried a couple eggs, cooked some bacon, put it all together and then popped them in the oven long enough for a slice of cheddar cheese to melt on top. Seriously couldn't be easier or more delicious!

Cranberry, Carmelized Onion, and Goat Cheese Dip

Ok, once again I know that I'm very behind on my blogging because I made this as an appetizer months ago for Thanksgiving. It was really yummy and kind of Thanksgiving-y due to the cranberry factor, but since you can use fresh or frozen cranberries this can easily be made any time of year.......like, say, March!

8 oz. package cream cheese, softened
4 oz. package goat cheese, room temperature
1 cup finely shredded cheddar cheese, room temperature
2 teaspoons vegetable oil
1 medium sweet onion, diced
1 teaspoon sugar
1 cup fresh or frozen cranberries
1/4 cup sugar
1/4 cup water
1 tablespoon balsamic vinegar
1/4 cup coarsely chopped pecans

In a mixer, combine the cream cheese and goat cheese. Beat until smooth. Add the cheddar cheese and mix until well incorporated. Spread into the bottom of a baking dish. Cover and chill for at least 1 hour. Heat oil in a skillet over medium-high heat. Add the diced onions and saute until softened. Add sugar and mix well. Continue cooking to carmelize the onions. Lower the heat slightly and stir every few minutes. This should take about 10 minutes. Once the onions are carmelized, remove them from the skillet and set aside. Add the cranberries, water and sugar into the same skillet. Stir to dissolve sugar. Turn the heat up to medium and cook until cranberries pop open and are softened, about 5 minutes. Once mixture thickens, add the balsamic vinegar and return the onions to the skillet. Stir well, add the pecans, and then let cool. Just prior to serving the dip, spoon the cranberry mixture on top of the cheese mixture. Serve with crackers for dipping.

Nutter Butter Truffles

I'm sure you've guessed based on the name alone that these are DELICIOUS! Luckily they're so rich I can only have one (or maybe two!) at a time because otherwise I would be tempted to eat the entire batch in one sitting!

1 package cream cheese, softened
1 package Nutter Butters (less about 5)
Semi-sweet bakers chocolate, melted

Place Nutter Butters in a food processor and crush finely. Mix with cream cheese. Form into 1-inch balls and dip in melted chocolate. Place on a cookie sheet lined with wax paper. Cool completely in the fridge.

Feta Walnut Dip

I've served this now at several get togethers--it's the perfect food for entertaining because it's very easy, can be made in advance, and is super flavorful and delicious!

1 large clove garlic
1 cup walnut halves
1 1/2 cup crumbled feta
1/2 cup milk
1 teaspoon dried oregano
1/4 cup flat leaf parsley
1/2 teaspoon crushed red pepper flakes
Pepper

Combine all ingredients in a food processor and pulse until smooth. Serve with pita wedges or pita chips.