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Mini Bacon and Leek Quiche Recipe

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I found this recipe on Crisco and they gave me permission to share it with you guys, I didn’t make any changes. What’s not to love, it’s got bacon and Swiss cheese.

Mini Bacon and Leek Quiche

Mini Bacon and Leek Quiche Recipe

INGREDIENTS:
  • 1 double crust Classic Crisco Pie Crust
  • 10 slices bacon, cut into 1/4-inch pieces
  • 2 medium leeks, washed and thinly sliced
  • 4 large eggs
  • 1/2 cup half-and-half
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/2 cup shredded Swiss cheese
PREPARATION DIRECTIONS:

  1. 1.

    HEAT oven to 425°F. Prepare pie crust according to recipe directions. Roll out dough on floured surface. Cut into 12 (4-inch) circles. Press into bottom and sides of muffin cups.

  2. 2.

    COOK bacon in medium skillet over medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 1 tablespoon drippings in skillet. Add leeks. Cook over medium heat 3 to 4 minutes until tender. Remove from heat.

  3. 3.

    WHISK eggs, half-and-half, mustard, pepper and salt in large bowl until combined. Divide leeks, bacon and cheese into muffin cups. Pour egg mixture evenly over top. Bake 16 to 20 minutes or until golden brown. Cool 2 minutes. Remove from pan.

Peanut Butter Banana Bread Recipe

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We had brown bananas for and I asked my son. “Why do bananas turn brown?” He responded, “So we can have banana bread mommy!” And I was craving banana bread anyway, so being the spontaneous person that I am I had to find a way to make them different. While searching for a recipe, I found a recipe on Crisco.com for Peanut Butter Banana Bread and we gave it a try. I loved it, DH said no, kids agreed with me. Here is the recipe we used

IMG_2235

 

Peanut Butter Banana Bread Recipe:

INGREDIENTS:
  • Crisco® Original No-Stick Cooking Spray
  • 2 1/2 cups Pillsbury BEST® All Purpose Flour
  • 1 cup sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup mashed ripe bananas (2 to 3 medium)
  • 3/4 cup Jif® Omega-3 Creamy Peanut Butter
  • OR 3/4 cup Jif® Crunchy Reduced Fat Peanut Butter Spread
  • 3/4 cup milk
  • 1/4 cup Crisco® Pure Canola Oil
  • 1 large egg

Directions:

HEAT oven to 350ºF.
Spray a 9 x 5 x 3-inch loaf pan with no-stick cooking spray.
COMBINE flour, sugar, baking powder and salt in large bowl. Add banana, peanut spread, milk, oil and egg. Beat at medium speed of electric mixer, scraping sides and bottom of bowl. Mix just until blended. Pour into prepared pan.
BAKE 60 to 65 minutes or until toothpick inserted in center comes out clean. (Cover top loosely with foil after 45 minutes to prevent over-browning.)
COOL 10 minutes in pan. Remove to cooling rack.

Birthday Boy’s Rainbow Ribbon Layer Cake Recipe

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Each year it has become a tradition for dad to make the birthday cake with the child celebrating their birthday. As you may know, last week was Miles’ birthday. My little boy is now no longer a little boy (if you ask him, he’s a big boy now). I went and picked out a recipe for them to use, but since my husband was making the cake and didn’t feel like he was up to the challenge of making a lemon chiffon cake, he chose a simpler recipe from Crisco.com. He chose the Ribbon Layer Cake.

Blue Ribbon Cake

Ingredients:

imageButter Spray
1 box (don’t tell Crisco but we used Betty Crocker) Lemon Cake Mix
1 cup water
1/3 cup canola oil (I think we used vegetable because that’s what we had)
3 large eggs
LOTS OF FOOD COLORING
Smucker’s Strawberry Jelly (OOPS, we forgot to use this ingredient)

Frosting Ingredients:

3/4 cup butter Crisco
2 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 or 3 tablespoons milk
LOTS OF FOOD COLORING

How we put it all together (Directions)

imageHeat the oven to 350 degrees and Spray 3 circle pans with cooking spray.

Prepare the cake mix according to the box directions, then divide the batter into thirds. Dye each set of batter the color you want your cake to be. Miles chose, green, yellow and red (pink because red is so hard to make). Pour batter into pre-sprayed pans.

Bake 20 to 25 minutes (watch carefully, we overcooked ours just a tad) or until toothpick comes out clean. Cool 10 minutes on wire rack. Remove from pans.

Now this is where we messed up. We decided that we aren’t that good at stacking, so our cake was only three layers high. Before you stack the layers you are supposed to spread the jelly across each layer, which holds each one in place. OOPS!

Beat the shortening, powdered sugar, vanilla and milk until creamy. Blend in food coloring, we chose blue, and LOTS of it. Frost the cake, refrigerate until serving and after serving.

The Birthday Girl’s Birthday Cake

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This is a Pistachio Pudding Cake with Pistachio Frosting

image

It was supposed to look like this…..

Pistachio Pudding Cake

 

The birthday girl turned 4, picked out her birthday cake, and made her own cake with her Daddy’s help. But she did quite a bit of work. She leveled the flour, poured the vanilla and scraped the bowl. It doesn’t matter what the cake looks like, what matters is that she had a blast making and yes it was DELICIOUS!

image

This recipe was copied from Crisco.com but we enjoyed it so much I wanted to share it with you here. It makes a denser cake than most, and the icing is quite lite and not too sweet, it’s just right to me. The Pistachio icing is so good, I can’t stop eating it. I had a piece of cake tonight, just so I could have more icing! YuMMM!

Pistachio Pudding Cake with Pistachio Frosting

INGREDIENTS:

  • Crisco® Flour No-Stick Spray
  • 3/4 cup Crisco® Butter Shortening
  • OR 3/4 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
  • 1 1/3 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups water
  • 1 (3 3/4 oz.) package pistachio-flavored instant pudding mix
  • 2 1/4 cups Pillsbury BEST® All Purpose Flour
  • 2 teaspoons baking powder

 

  • FROSTING
  • 1 (3 3/4 oz.) package pistachio-flavored instant pudding mix
  • 1/2 cup milk
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 1/3 cup pistachio nuts, shelled and finely chopped

PREPARATION DIRECTIONS:

  1. HEAT oven to 350ºF. Coat two 9-inch round layer pans with flour no-stick cooking spray.

  2. COMBINE shortening, sugar, eggs and vanilla in bowl of electric mixer; beat until light and fluffy. Add water, pudding mix, flour and baking powder. Beat at low speed until blended, scraping bowl constantly. Beat at medium speed 2 minutes, scraping bowl occasionally. Pour into prepared pans.

  3. BAKE 35 to 45 minutes, or until wooden pick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely.

  4. COMBINE pudding mix and milk in medium bowl. Beat at medium speed 1 minute. Fold in whipped topping. Remove 1 cup frosting; combine with chopped pistachio nuts. Spread on bottom layer. Top with other layer. Spread remaining frosting on sides and top of cake. Chill before serving.

 

Stay tuned for photos of the birthday girl tomorrow on her actual birthday!!!