Wednesday, January 27, 2010

Pretzel, Hershey Kiss, and M&M Bites

I have always made these with the waffle pretzels and peanut butter hershey kisses, but these are so much cuter with the M&Ms too. Will definitely be making this kind next time! I will have to experiment with PB M&Ms and regular kisses, or PB kisses and regular M&Ms to see which turns out better.
Pretzel waffle squares
Hershey Kisses

1. Place the pretzel squares on a baking sheet, and top each one with a Hershey Kiss.

2. Cook for 3 minutes in a 200 degree oven.

3. Press an M&M into the center of each Hershey Kiss. Refrigerate for approximately 15-20 minutes or until cool.

Ham, Cheese, Mushroom and Spinach Quiche


* 2 tablespoons all-purpose flour
* 1/2 teaspoon salt (depending on the ham, may not need any salt)
* pepper
* 1 cup half-and-half
* 3 eggs
* 2 slices Swiss cheese
* 1 recipe pastry for a 9 inch single crust pie
* 1/2 cup chopped fresh spinach
* 1/2 cup sliced mushrooms
* Several slices of ham
* 1/2 cup shredded Cheddar cheese


1. Preheat oven to 350 degrees.
2. Beat together flour, salt, half-and-half and eggs in a medium bowl.
3. Layer Swiss cheese flat in the pie crust. Then ham, spinach, and mushrooms, and pour the flour and egg mixture over mushrooms. Top with Cheddar cheese. (If using canned or frozen spinach, drain very well and mix with egg mixture.
4. Bake in the preheated oven 45 to 55 minutes, until surface is golden brown.

•• This is excellent. I used canned spinach and just mixed it with the eggs, and used the white sharp Cheddar cheese (Cabot?) from Costco for the top.

Colman's Spicy Pumpkin Soup - EXCELLENT

1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon red curry paste
1 15-oz can pumpkin (or squash)
1 15-oz can Muir Glen Fire Roasted Diced Tomatoes
1 can Green Chiles
1 heaping cup roasted corn kernels (or canned)
1/2 cup Salsa
1 cup light broth
1/2 of a 14-oz. can coconut milk (or double the recipe and use a full can)
Sea salt and fresh ground pepper
Chopped cilantro, to taste- dried or fresh
1 teaspoon honey
Juice from 1 fresh lime

Heat the olive oil in a heavy soup pot over medium-low heat and add the garlic, cumin and curry paste; stir for one minute. Add the pumpkin, fire roasted tomatoes with green chiles, roasted corn, and salsa. Stir to combine. Add the broth. Heat through to a simmer, and begin adding the coconut milk; start with one cup. If you like it creamy, add more. Season with sea salt and ground pepper and cilantro. Heat through gently and bring to a slow simmer. Taste test and add the fresh lime juice to brighten the flavor. Stir. Add more spice if you need more heat; add more honey and/or coconut milk if you need less heat. Serve with blue corn tortilla chips. Makes four servings.