Wednesday, March 31, 2010

Bacon Quiche Tarts on Easter Morning

Here's a scrumptious little recipe that I got from my cousin Debbie. They're little quiches made in a muffin tin.....and as an added bonus they can be made ahead of time, reheated, and they taste just as wonderful! I think they're particularly good for Holiday breakfasts or brunch buffets. That's why ever since I got this from her I've been making them for our Easter morning breakfast. Just serve with a quick fruit salad or a pretty little dish of melon cubes. Be sure to bake plenty because, believe me...... no one is going to be satisfied with just one.

I don't think there's anything more refreshing on a warm Spring or Summer morning than to serve glasses of iced water with lemon and orange wedges!

Speckled eggs on the table, all ready for hiding later in the afternoon. If you'd like to know how to make these you can find the directions here on the Southern Living website.

Debbie's Bacon Quiche Tarts

1 8 oz. package cream cheese
5 tsp milk
2 large eggs
1/2 cup of shredded cheese
2 Tbsp chopped green pepper
1 Tbsp chopped onion
2 tubes refrigerated crescent rolls
(there are 8 in each tube, you will have 4 left over for other purposes)
6 strips of bacon, cooked and crumbled and divided evenly into two parts

*Beat cream cheese and milk until smooth. Add eggs, cheese, green pepper, onion and mix well. Separate dough and mold into greased muffin cups. Sprinkle half of bacon crumbles evenly into each cup then pour egg mixture over the bacon. Top with remaining bacon. Bake at 375 degrees for 18-20 minutes or until knife comes out clean. Serve warm. Makes 1 dozen.

* Filling and bacon crumbles can be made ahead of time and kept refrigerated overnight.....then in the morning all you have to do is mold the dough into the muffin cups, fill, and bake.


Be sure to check these out.......

Today I'm linking with Foodie Friday, Food on Friday, Friday Feasts,

Follow me Friday , Friday's Favorite , Friday Follow

and Tablescape Thursday

Tuesday, March 30, 2010

Easter Wordless Wednesday

May your Easter be filled with Joy

Today I'm linked with Wordless Wednesday, Five Minutes for Mom and Extraordinary Mothers . Be sure to drop by these sites to enjoy more Wordless Wednesday entries.

Saturday, March 27, 2010

Vintage Easter Party

This is simply Mr. and Mrs. Rabbit out for a Saturday stroll. Except, I imagine, this isn't just an ordinary Saturday......this is on a Saturday before Easter. They've been gathering goodies for their Easter dinner. Mrs. Rabbit has not been able to resist picking lovely yellow flowers for the table, while her husband has loaded up his basket with big fat juicy carrots. As they walk they talk casually, intimately, comfortably, as only a husband and wife can. Their hearts are full as they think about their home, their large rambunctious family, the wondrous Spring they're surrounded by, and the wonderful gift the entire world has been given.
He is Risen!
Happy Eastertime
Today I'm joining Joan for the Vintage Easter Party @ Anything Goes Here. Be sure to drop by and join in the fun!

Thursday, March 25, 2010

Easter Bunny Cake

Back in the 80's I picked up this cookbook at a used book sale. It was first published in 1966 and it turned out to have so many great ideas in it. I've used it over and over through the years. The nice thing about this is that while all of these cakes are made with mixes, they can easily be adapted to use with homemade cakes too. Just use your own favorite recipes. I've seen copies several times over the years and they're well worth picking up if you run across one.

I've made this Bunny cake for so many Easter dinners. It's so simple to make and turns out looking great AND tasting great every time. Guaranteed.

Easter Bunny Cake

Bake any layer Betty Crocker layer cake mix in two round layer pans (8 or 9 1/2 inch) as directed on the box. Or use your own favorite recipe. Cool. Cut one layer in half. Put both halves together with a prepared frosting (either a can of Betty Crocker White or Cream Cheese Frosting.........or again, use your own recipe if you like.) Stand cake upright on cut edge.

With a sharp knife cut a notch about a third of the way around the semicircle, forming the rabbits head. Save cutout piece for the tail. secure in place with a wooden pick. Frost the entire rabbit with remaining frosting. Sprinkle generously with shredded coconut.

Make ears of white paper; color inside pink with a crayon or colored pencil. Use pink jelly beans or gumdrops for eyes and nose. Form an attractive nest around the bunny with tinted green coconut ( see instructions below) and place a few Easter Eggs (jelly beans) around him.

Freeze the other layer for later use, or make another bunny.......color the inside of his ears blue and you'll have a " Mr. and Mrs." for your Easter dinner table.

Tinted Coconut:

Place one cup of coconut in a a jar or plastic bag. Mix 1 or 2 drops of food coloring with 1 teaspoon of water. Add to coconut. Screw on lid or fold close bag and shake until coconut is uniformly colored.

Here's a photo of 2 year-old granddaughter Kylie the first year she discovered the bunny.


Today I'm linking with these great sites....Just click on the names for the link and be sure to check out their cute buttons in my sidebar!

Friday Follow

Foodie Friday

Friday Feasts

Friday Food

Vintage Recipe Thursday

Inspired on Friday

I'm Lovin' It Fridays

Show and Tell Friday

Funky Junks Saturday Nite Special

Strut Your Stuff Easter/Spring

Making the World Cuter Monday

Tasty Tuesday

Saturday, March 20, 2010

Look What the Rains Have Brought

I'm going to miss our winter rains which were deliciously plentiful this year. This is the view from my office window looking out over the backyard. Such lovely afternoons spent here in recent months. Now it is Springtime, traditionally a much drier time of year in the desert.............but take a look at what this year's showers have given us!
The Sonoran Desert is now a carpet of green beginning to burst with color!

Wildflowers everywhere!

Such a lovely place to be this time of year.

Today I'm linking to Shadow Shot Sunday at Hello sure to check out all the interesting photos on this site.

Also there are some gorgeous flowers at Today's Flowers and beautiful scenery at Scenic Sunday . Then for an interesting look around the world go to Sunday's in My City at Unknown Mami.

Finally I'm joining My World Tuesday G o on over and see what's going on in different parts of the world and Outdoor Wednesday for lovely outdoor shots.

Saturday, March 13, 2010

Rainbow Cookie Repost

Since we're fast approaching April, where in some parts of the country many of you will be getting those lovely "April Showers", I thought it would be appropriate to republish this post from January 2009. These cookies are quick and easy and look so pretty when you're finished. Next time there's rain in your forcast, grab that pretty little apron of yours and fill your home with the smell of these little beauties.
Vintage photo from Pillsbury Children's Choice Cookbook circa 1982

Monday January 5, 2009

Yesterday was one of our rare rainy days in Phoenix. While much of the time I enjoy our mild winters and sunny days, I have to admit I love to wake up to the sound of rain. I'm always torn between wanting to snuggle up by the fire with a good book and enjoy a cozy day inside, or on the other hand wanting to get outside and enjoy it. I know some of you may not understand that, but around here a nice rain is something to get excited about. Yesterday being Sunday, I was able to do both. In the afternoon Jim built a fire for me in the fireplace and among other projects (like continuing to put away Christmas decorations), I got out a favorite old cookbook and made some Over the Rainbow Cookies. Actually we usually just call them "rainy day cookies". It was always fun to do this when my kids were little, and you know what? It's still fun.

These are super quick and easy because you use the prepared roll of cookie dough. The recipe comes from a small paperback cookbook from Pillsbury called "Children's Choice Cookbook". I think it cost me all of $1.98 back in 1982, but I have gotten as much , if not more, use from it than many of my other more expensive ones. These are lovely cookies to make on a rainy day. You can store them in an airtight container and they keep very well, but let me warn you....they won't last long. If you have a favorite sugar cookie recipe you can use it and add different flavorings to it such as almond or orange or even lemon......they're really tasty that way.

Actually, did you know it is so simple to make your own cookie dough rolls and freeze them? Then you can have them on hand whenever you decide to do quick baking like this. I plan to do a post in the near future on some of my favorite homemade mixes and I'll include one for the sugar cookie rolls.

In any case these are particularly fun and easy to make. Today I woke up to a bright, sunny Phoenix morning. It was lovely.....temps in the sixties.......I got some work done out on the patio that I have been planning to do. I've got to say though.....I certainly enjoyed having a couple of "rainy day cookies" for lunch to remind me of yesterday.
Over the Rainbow Cookies
17 ounce roll Pillsbury Slice and Bake Sugar Cookies
Blue, Green, Red, and Yellow Food Coloring
Small amount of Sugar
Allow dough to soften at room temperature. Divide dough into four equal parts. To first portion of dough, add 2 drops blue food coloring; to second portion add 2 drops of green coloring;
to third portion, add 2 drops red coloring; and to fourth portion, add 2 drops of the yellow coloring. On a sheet of plastic wrap or wax paper, shape green dough into an 8-inch log. Press dough slightly to flatten one side. Cover roll carefully with blue dough, keeping semi-circular shape. Continue layering yellow and red doughs in same manner, gently pressing layers of dough together. Wrap; chill until firm, about 3 hours. Heat oven to 350 degrees F. Using a sharp knife, slice roll into 1/8 inch slices. Place cookies, 1 inch apart, on ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are very lightly browned; sprinkle lightly with sugar. Cool slightly before removing from cookie sheet. Makes about 3 dozen cookies.

I hope you've enjoyed this repost. Be sure to visit Chari at Happy to Design for more gems from the past on Sunday Favorites.

I'm also linking to Tempt my Tummy Tuesday with Lisa at Blessed with Grace

Making the World Cuter Monday with Tiff at Making the World Cuter

Tasty Tuesday with Jennifer at Balancing Beauty and Bedlam

Mouth Watering Monday with Rachel at A Southern Fairytale

Tuesday at the Table with Cole at All the Small Stuff