hosted by Laverne Diede & Rhonda Fitterer
Bacon and Cheese Quiche
- 1 refrigerated pie crust, softened as directed on box
- 1 cup half-and-half or milk
- 4 eggs, slightly beaten
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 slices bacon, crisply cooked, crumbled
- 1 cup shredded Swiss or Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 Tbsp. chopped onion, optional
Preheat oven to 350 degrees. Place pie crust in 9-inch glass pie plate as directed on box. In a medium bowl, mix half-and-half, eggs, salt, and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top. Bake 40-50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.
Pumpkin Bread
- 1 yellow cake mix
- 1 can (16 oz.) solid packed pumpkin
- 4 eggs
- 1/3 cup molasses
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/3 cup chopped nuts (optional)
- 1/3 cup raisins (optional)
Preheat oven to 350 degrees. Grease two loaf pans. Combine all ingredients in a large bowl and mix well. Beat at medium speed for 2 minutes. Pour into prepared pans. Bake 60 minutes or until toothpick inserted into center comes out clean.
