Today's TNT Tip is brought to us by our friend, Amy A. Thank you, Amy!
Does it drive you CRAZY when you open up your dishwasher, only to find that your plastic cups have flipped up during the wash cycle and are filled with dishwater and tiny crumb particles? If so, try this trick: take a rubber band and secure the cup against one of the tines (the plastic things that stick up and separate cups and dishes). Your cups will stay upside down and be nice and dry when the cycle is over!
Quiche anyone? In my family we love quiche, in particular, spinach quiche. I found this recipe in a Gooseberry Patch Christmas cookbook last year and have been making this dish ever since. I also have been known to freeze them and they are still tasty.
Farm-Fresh Spinach Quiche
8 slices bacon, crisply cooked, crumbled and divided (rather than cook the bacon I have also used the real bacon that is already crumbled in a bag. I found it in the salad dressing isle.)
9-inch pie crust
2 C. shredded Monterey Jack cheese (I use whatever is in my fridge.)
10 oz. pkg. fozen chopped spinach, thawed and drained (I tend to use my fresh spinach from the garden and chop it. I have even food proccessed it.)
1 1/2 C. milk
3 eggs, beaten
1 T. all-purpose flour
Sprinkle half of bacon on bottom of pie crust. Mix chesse, spinach, milk, eggs, and flour together. Pour over crust. Sprinkle remaining crumbled bacon on top. Bake at 350 degrees for one hour or until center is set. Makes 8 servings.
One quiche feeds my two young boys (6 and 3), hubby, and myself. I serve it along with really crusty bread.
I received this dessert idea from a Betty Crocker email today. How cute and fun are these for a summer dessert~Brownie Pops?!?!
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
24 craft sticks (flat wooden sticks with round ends)
1 cup semisweet chocolate chips (6 oz)
2 teaspoons shortening
Assorted Betty Crocker® Decorating Decors candy sprinkles
1. Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownie mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
2. Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 rectangular bars, 6 rows lengthwise and 4 rows across, each about 1 1/2 by 3 1/4 inches. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes.
3. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.
High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box for 13x9-inch pan.
Special tips from Betty:
-Find candy sprinkles at craft stores or wherever cake-decorating supplies are sold.
-For more contrast, use white vanilla baking chips instead of the chocolate chips. Or melt dark and white chocolate for variety.
Enjoy! Love, Hannah
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Happy Saturday, RWAVers!