I baked 150 butterhorns yesterday! Some have nut filling and some have apricot. Half are for Easter to take to my mom’s house and the other half I’ll stick in the freezer for Sam’s first communion party, which is in a couple weeks.
We celebrated Sam’s great accomplishment of getting into an advanced program in school called CAP (Communications Arts Plus). He was very proud and asked if we could have a party; of course I agreed. He asked for a very large M&M cookie and even though I stirred the candy in, Sam decorated the top of the cookie himself. He especially liked when we cut the cookie into pizza slices, and of course we had to REALLY make it a party with the M&M ice cream. Life is good.
I have been really loving quiche lately. It is such an easy and inexpensive thing to make, and it actually makes a really hearty meal. You can basically throw whatever you want into it, and leftovers heat up in the microwave really well for an easy breakfast.
We like easy breakfast in our house - it is crazy enough in the morning!
I made this bacon cheddar quiche last week with things I had in the fridge and freezer, and was really happy with the way it turned out. Here is the recipe. Try quiche for dinner or breakfast!
Bacon Cheddar Quiche
7 eggs (just because I had seven left!)
Salt and pepper
2 cups fat-free half and half
1 lb. cooked bacon (minus the 6 pieces my husband ate in a sandwich)
2 1/2 cups shredded cheddar cheese
one 9” pie crust
Mix eggs, salt and pepper, half and half, bacon and cheese and pour into pie crust. Bake for about one hour at 375 F.
Eating dinner together as a family is one of the highlights of my day. I like to hear my husband talk about his day at work, and I like to hear stories of school from the boys. It is such a comfort to gather around homemade food and know that everyone is really enjoying and appreciating it. I love eating and I love gathering together.
I especially love Sunday dinners. There is something really special about Sunday dinner in our house. Yesterday we had roasted turkey, mounds of mashed potatoes and gravy, asparagus, rolls, and this apple caramel crisp made from the granny smith and red delicious apples from our fruit bowl. It was a great day, but I always feel blue thinking about Monday.
It was a rainy day in Pittsburgh yesterday, so I decided to bake some cookies. I have been trying to use any ingredients I already have at home instead of buying new groceries for recipes. Since I had some butterscotch and peanut butter chips living in my freezer for way too long, I made up a recipe by combining a a few recipes together that I regularly use. I have to say, the results were delicious! The boys and my husband loved them! What is better than coming home to a snack of cookies and milk?
I actually doubled this recipe, and I made really large cookies - I love large cookies. The doubled recipe made 45 big ones so I had enough for all the men in my life and I also had some to share with Jack’s sweet piano teacher who loves sweets!
Here is the recipe:
Peanut Butter Oatmeal Butterscotch Chip Cookies
1/2 cup shortening
1/2 cup butter
1 cup brown sugar
3/4 cup white sugar
1 cup peanut butter
1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup oatmeal
1 cup butterscotch chips
1cup peanut butter chips
Preheat oven to 350F.
Cream shortening, butter, brown sugar, white sugar and peanut butter. Beat in eggs one at a time. Combine flour, baking soda and salt. Stir into creamed mixture. Mix in oats and chips until blended.
Drop tablespoons of dough (I used more) on ungreased cookie sheets and bake for 12 - 15 minutes. Do not over bake.