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Quiche, Salmon and Yummy Caramel Bars!

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I had a wonderful weekend with Bill in CA!  It was great to have some time to relax together!

I thought it may be a good time to share some recipes since there isn’t much to do while flying the lonnnnng flight from CA to GA!  Hopefully my battery will hold up!  🙂  Thank you Delta for sharing your internet!  (well….. I guess it wasn’t free, but thanks just the same! )

 

Spinach and Italian Sausage Quiche

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 large sweet red pepper, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 5 eggs, lightly beaten
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup frozen chopped spinach, thawed and squeezed dry
  • 1/2 Lb of Italian Sausage cooked and drained
  • 1/4 cup half-and-half cream
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • Dash pepper

Directions

  • Separate crescent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removable bottom with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams. Set aside.
  • In a Medium skillet brown sausage and drain, then saute red pepper in oil until tender in small skillet. Add garlic; cook 1 minute longer. Remove from the heat. In another small bowl, combine the remaining ingredients; stir in red pepper mixture and sausage. Pour into crust.
  • Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.
Even though Bill isn’t crazy about fish, I am trying to find a few recipes for him to try because it could be a little better for us than all the red meat we eat:
Grilled Salmon

Ingredients

  • 1 salmon fillet (about 1 pound)
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 2 teaspoons grated lemon peel
  • 1-1/2 teaspoons dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon soy sauce
  • 4-1/2 teaspoons grated Parmesan cheese
  • Dash pepper

Directions

  • Place fish, skin side down, in disposable foil pan. Combine the lemon juice, vinegar, lemon peel, basil, garlic powder and soy sauce; pour over fish. Sprinkle with Parmesan cheese and pepper.
  • Place pan on grill. Cover grill and cook over medium heat for 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings.
and of course here is an easy one from Pillsbury!  YUM!
Dulce De Leche Bars

INGREDIENTS

2 rolls (16.5 oz each) Pillsbury® refrigerated sugar cookies
1 3/4 cups quick-cooking or old-fashioned oats
2/3 cup packed brown sugar
2  teaspoons vanilla
1 bag (14 oz) caramels, unwrapped
1/2  cup butter
1 can (14 oz) sweetened condensed milk (not evaporated)
3  tablespoons caramel topping

DIRECTIONS

1Heat oven to 350°F. In large bowl, break up 1 roll of cookie dough. Stir or knead in 3/4 cup of the oats, 1/3 cup of the brown sugar and 1 teaspoon of the vanilla until well blended. With floured fingers, press mixture evenly in bottom of ungreased 13×9-inch pan to form crust.2Bake 13 to 18 minutes or until light golden brown.3Meanwhile, in same bowl, break up remaining roll of cookie dough. Stir or knead in remaining 1 cup oats, 1/3 cup brown sugar and 1 teaspoon vanilla until well blended. In large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mixture is smooth.4Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel. Bake 20 to 25 minutes longer or until light golden brown. Cool 1 hour. Run knife around sides of pan to loosen bars. Refrigerate 1 hour or until firm.5With small spoon, drizzle caramel topping over bars. For bars, cut into 8 rows by 6 rows. Store in refrigerator.
I hope you all have an incredible day!
God Bless,
Janet Scott

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Janet Scott is an author, speaker and certified life coach. Janet loves to encourage women in their daily walk with the Lord.

Chocolate and God Copyright @2017
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