Cheesy Quiche Crust

This is a super easy very tasty crust. I am sure you could use it for really anything, but it makes the best crust for quiche. It pairs well with just about any quiche.

3/4 cup flour
6 Tbl. cold butter, cut into small pieces
1/4 cup shredded cheddar cheese
5 tsp. cold water

Place flour in bowl, cut in butter with knives or fork until it resembles crumbs. Stir in cheese. Sprinkle water 1Tbl at a time. Stir together until it forms a ball and comes away from bowl. Wrap dough in plastic wrap and refrigerate for 30 min.
Roll out dough and place in 9 inch pie plate or quiche pan. Use fork and prick holes in bottom of pan.

Bake 10 min at 375.
Fill with desired quiche custard of your choice.

Fluffy French Toast

Zach HATES French Toast. I always fight with him to eat it when I make it. Last night was a busy soccer night and I thought I would try this quick and easy recipe for it. I made eggs to go with it and was planning on having Zach just eat those, but when he came in he said it smelled so good he had to try them. He LOVED them. We put homemade jelly on them and they turned out a lot like jelly filled donuts. YUMMY!!! Try these out.

• 2 Tablespoons Vegetable Oil
• 1 cup Flour
• 1 cup Milk
• 2 whole Eggs
• 1-¾ teaspoon Baking Powder
• ½ teaspoons Salt
• 1 teaspoon Sugar
• ⅛ teaspoons Ground Cinnamon
• ½ teaspoons Vanilla Extract
• ½ teaspoons Maple Flavoring (Optional, See Note Below)
• 10 slices Bread, Your Choice

Note: if you do not use the maple flavoring, add an extra 1/2 teaspoon of vanilla extract.

Heat a skillet over medium-high heat and brush on just enough vegetable oil to coat the entire skillet. Whisk together all the dry ingredients, and in a separate bowl, mix together all the wet ingredients. Combine the wet and dry ingredients; stir until just combined. Pour the batter into an 8×8 square baking dish and dip single pieces of bread into the batter, flipping to coat both sides. Place immediately on the hot skillet. Flip when browned and brown the other side.

Serve immediately. Enjoy!

French Breakfast Puffs

I honestly can't say enough about these. I LOVE THEM!! If they were not one of the most fattening muffins in the world, I truly could eat the whole dozen myself. Did I say I LOVE THEM. They are SO easy to make and you can eat them warm so you don't have to wait forever after you make them. Zach wanted me to note: they get better with each day they sit. Ours lasted almost 3 days and the last one was just as good after a couple days. I got these from The Pioneer Woman blog. She is an amazing cook and funny too. I am going to just give you the website because she explains them so much better than I can. I hope you try these.

http://thepioneerwoman.com/cooking/2007/12/french_breakfast_puffs/

Caramel French Toast

I got from my friend Angela and I truly can't get enough of this. I love it!! It is so good that we now use it for our Christmas morning breakfast. It is a "make the night before" recipe.

Topping:
1 c. firm brown sugar
6 Tbl. butter
1/3 c. whipping cream
1 Tbl. light corn syrup

French Toast:

3 eggs
1/2 c. milk
1 tsp. vanilla
1/4 tsp. salt
8- 3/4 thick diagonal slices french bread

Spray 9x13 glass baking dish. In med. saucepan, combine all ingredients. Mix well. Cook over med heat till smooth. Stirring constantly. DO NOT BOIL. Spread topping baking dish. Beat eggs in dish, add milk, vanilla, salt, beat well. Dip each bread in egg mixture. Place bread in pan.
Cover, Refrigerate 8 hours or overnight.
Bake uncovered 20-25 min. @ 350 until bubbly and golden. Rest 3 min.

YUMMY!!