Monday, July 23, 2012

Banana Sour Cream Muffins

A basket of warm banana muffins.
When I have bananas that are over-ripe, 
I peel them and pop the fruit in a Ziploc bag.
 I can flatten the bags and store them the 
freezer for when I want to make muffins. 
Each bag has just enough banana for a batch.
 I sprinkle some of the tops with cinnamon sugar.
 These muffins freeze well too.
Banana Sour Cream  Muffins
1 stick butter, room temp.
1 C sugar
2 eggs, (lightly beaten)
1 C sour cream
1 t vanilla
2 mashed bananas (1 C)
1-1/2 C flour
1 t baking soda
pinch salt
(1/2 C chopped pecans)
Beat the butter and sugar until creamy. Beat in the eggs, then sour cream and vanilla.
Add the mashed bananas. Combine the flour, soda and salt in a sifter and sift in.
Stir just to combine. Add the nuts if desired. Divide among 12 sprayed muffin cups, sprinkle the tops with sugar or cinnamon sugar if desired. Bake @350 for 15 minutes.
makes 1 dozen.


Friday, July 20, 2012

Fiesta Quiche

I was in the mood for a quiche for lunch. 
Haven't made a quiche in ages and then I see 
several quiches this week on blogs. 
I had to make one. Luckily I had all the
 ingredients in the house for my Fiesta Quiche.
It's quick and easy. Just mix everything
together and pour into a prepared crust.
Use a large deep dish pie pan.
 I still had one store crust. 
Just unroll and into the pan it goes.
 It's great leftover the next day too. 
You can even cheat and make it without a crust
.....if you're in a hurry.

Fiesta Quiche
5 eggs
1-1/2 C whole milk
1/4 C salsa
1 can diced green chilies
1/2 C finely chopped onion 
2 C  monterey jack/cheddar cheese
9" unbaked deep pie shell
pinch of cumin, salt, chili powder, opt.
Whisk the eggs well. Whisk in the milk,
salsa, onion, green chilies, and 
optional seasonings, Stir in the cheese.
Shape the pie shell into a deep dish pan.
Pour in the filling. Bake @350 45 minutes
until puffed and center is firm.
Let cool for 10 minutes before slicing.