Christmas Dishes

Christmas Breakfast

Mini Quiches

Ingredients:

• 2 refrigerated pie crusts (store bought is fine)

• 1 Tablespoon butter for greasing or cooking spray

• 4 large eggs room temperature

• ¾ cup whole milk low-fat works too

• ½ cup heavy cream

• ½ teaspoon salt

• ½ teaspoon pepper

• cayenne optional, just a dash

• 1 cup finely chopped fresh spinach

• ½ cup chopped onion about half a large onion

• 1 cup diced cooked ham

• 1 cup shredded Swiss cheese

Instructions:

1. Roll out pie crusts and use a 4-inch round cookie cutter to cut circles (3.5-inch round works too). Lightly grease a muffin pan with the butter or cooking spray. Place dough circles in muffin tin and press gently into the bottom and sides of each cup. Place muffin tin in the freezer while preparing the filling. Place any leftover pie dough in the refrigerator before making the next batch (recipe yields about 16).

2. Preheat oven to 375° F.

3. In a large bowl, whisk eggs, milk, cream, salt, pepper and cayenne (if using). Stir in spinach, onion, ham and cheese.

4. Remove muffin tin from the freezer and fill each cup with egg filling. Leave about ¼-inch of room at the top as the filling will puff up a little as it bakes.

5. Bake mini quiches at 375° F for 25 to 30 minutes or until the centers are set and the edges are starting to brown. Let the quiches cool in the pan for 10 minutes before removing them and serving warm.

Christmas Treat

Christmas Cracker Candy - aka: Christmas Crack

Ingredients:

• Cooking spray

• 1 sleeve salted saltine crackers (about 45)

• 1 cup unsalted butter

• 1 cup firmly packed dark

• brown sugar

• 1 tsp. vanilla extract

• 2 cups semi-sweet chocolate chips

• 1/2 cup Nutella - chocolate hazelnut spread

• red and green sprinkles

• red and green M&M's

• 1/2 cup toasted slivered almonds

Instructions:

Line a rimmed half-sheet pan completely with foil and spray with the cooking spray. Arrange the crackers in a single layer over the entire sheet pan, breaking crackers in half as

necessary to fit.

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and

bring to a boil until it forms an amber caramel and the temperature reaches 300°F on a candy thermometer, 4 to 5 minutes. Remove from the heat and stir in the vanilla. Immediately pour the mixture over the crackers, spreading it into an even layer.

Meanwhile, in a microwave-safe bowl, heat chocolate chips in the microwave, stirring every 15 seconds. Add and stir in the chocolate-hazelnut spread. Microwave for 15 seconds to make a smooth mixture. Pour the chocolate mixture over the toffee topped crackers, spreading into an even layer. Top with the sprinkles, candy, and almonds. Refrigerate the for an hour or 2. Carefully remove the foil and break into pieces.

Tip: Make this anytime or for any holiday with those holiday colors.