Teresa's Ham & Asparagus Quiche Recipe

Teresa’s Ham & Asparagus Quiche Recipe

I know it is cliché, but real people (men and women alike) eat quiche;). Quiche is a versatile, crowd-pleasing meal often made for brunch, lunch, dinner, or even as a mini appetizer for parties, and it can include meats, vegetables, and cheeses. This tasty egg dish is perfect for any occasion and features fresh asparagus, salty ham, eggs, cheese, and Cherchies® Champagne Mustard. 

It is the Champagne Mustard that elevates this egg custard from average to excellent because it adds that "je ne sais quoi" (French for "I don't know what") to the eggs, making it a sure hit with your guests.

For a meatless version, load up on the asparagus, add various veggies, or substitute crab or shrimp for the meat.  

Grab a jar of Cherchies® Champagne Mustard and try this ultimate crowd-pleasing recipe today! You will not be disappointed. Serve this quiche with our soup mixes, Strawberry Spinach Salad, or Fruit Salad With Champagne Dressing for a complete meal.

Comment below and let us know if you have tried this recipe.

As always, thank you for visiting, and stop by again.

Ingredients

• 1 Tbsp low-fat sour cream

• 1 Tbsp. Cherchies® Champagne Mustard

• ¾ cup half & half (Teresa uses fat-free)

• 4 eggs or 1 cup egg beaters, whipped

• ¼ - ½ teaspoon (tsp) nutmeg

• 1/2 teaspoon (tsp) Cherchies® Garlic 'n Herbs Seasoning

• Dash white pepper

• 1 pie shell 9" (we used pre-made pie dough in this recipe)

• 6 slices ham, chopped (Teresa uses Healthy Choice sandwich ham. You can substitute leftover holiday ham)

• 1 can asparagus, drained and chopped into 1 inch pieces, or 1 1/2 cups of 1 inch uncooked fresh asparagus

• 1 cup Swiss cheese or Swiss & - Asiago blend

Preparation

Preheat oven 350 degrees.

Cut bottoms off of asparagus if using fresh asparagus.  Cut asparagus into 1- 1/2 inch pieces, reserving tops for the end.  

Blend sour cream and mustard. Slowly add half and half blending to keep from lumping. Add egg and seasonings.

Place ham, asparagus and cheese in 9” uncooked pie shell. 

Pour egg mixture over pie shell.  Bake for 40-50 minutes. 

Let set up and cool 15-20 min.  Serves 8

Enjoy!

Cinnamon Streusel Muffin Recipe

Cinnamon Streusel Muffin Recipe

Cook Time:  30-40 minutes

Prep Time: 5 minutes

Difficulty: Easy

A spread of Apple Butter a day keeps the doctor away...that's how the saying goes right? Happy Fall friends! These delicious Cinnamon Streusel Muffins, laced with sweet cinnamony apple butter, will chase away any rainy day gloominess and put a smile on your family's face.

As much as our family loves summer, Fall is usually a nice welcome here in the North East, as it means crisper days, lower humidity, fiery-colored leaves, and A LOT less rain (or at least that is the norm). In case you have been not been following the news, Pennsylvania has been drenched with this crazy rainy pattern for most of the Summer and into Fall... weather seemingly atypical for our area.

What is the perfect cure for those rainy day blues you ask? "Bake the world a better place!" (Sorry, I couldn't help myself). And better yet, bake with your children! We love baking together as a family and these muffins, tinged with Cherchies® Apple Butter Spread and cinnamon, and drizzled with a lemony glaze are “just what the doctor ordered”. ;)

So fire up the fireplace, turn on your oven (maybe light a Fall-scented candle), grab the family, and get ready to create an amazing, Fall-scented dish everyone will love!

Comment below and let us know how you liked this recipe:) Thank you for visiting our blog and we hope to see you again!

* Note- I usually, make this as a coffee cake in a 9X13 pan, but this time decided to make muffins.  I used jumbo muffin tins from Wilton but this recipe will easily work in regular muffin tins as well (you may need to lower the cooking time to 30 minutes).

Muffin Ingredients 

• 1 box yellow cake mix with pudding (We used Betty Crocker Super Moist Yellow Cake Mix)-

• 2/3 cup Cherchies® Apple Butter Spread

• 1 cup buttermilk (*Substitute 1 cup milk plus 1 Tablespoon white vinegar, stir and let sit for a minute)

• 4 eggs, room temperature

  STREUSEL MIX INGREDIENTS

• 1-2 Tablespoons (Tbsp)

•  2/3 cup brown sugar

  ICING INGREDIENTS

• 2 Tablespoons lemon juice

• 3/4 cup powdered sugar
  
  

 Preparation

Preheat the oven to 350 degrees. Spray the muffin tins with cooking spray. (We used jumbo muffin tins from Wilton to make them extra special. See *Note). In a small bowl, mix the streusel ingredients with a fork. (You will be using half of the streusel mix for the layering effect mentioned shortly, and the other half on top before baking).

Mix the muffin ingredients together in a medium bowl with a hand mixer and beat for two minutes.

So here is the fun part. The goal is to layer the batter, followed by a little streusel mix, then add more batter on top, not exceeding filling the muffin tin to 2/3 full.

After you have carefully layered the batter, take a butter knife and gently run the knife through the batter to make swirls. You will only need a couple of swirls. (This picture I accidentally filled the muffin tin more than 2/3 full…oops, sorry!) Finish by sprinkling the remaining streusel mix over the muffins. Place the muffin tins in the oven and bake for 30-40 minutes or until toothpick comes out clean. Depending on your oven and the size of the muffin pan (see *Note above), begin checking for doneness at 30 minutes.

While muffins are baking, mix the icing ingredients together in a small bowl and set aside. When muffins are done, remove from oven and allow them to cool for about 15 minutes. The muffins can be slightly warm, but not hot, or it will melt the icing. Drizzle icing over muffins and enjoy!

Happy Baking!

Cajun Eggs Benedict Recipe

Cajun Eggs Benedict Recipe

I did not think breakfast could get better than classic Eggs Benedict, but I was mistaken. What is not to love about perfectly poached eggs, rich, tangy Hollandaise sauce, savory Canadian bacon, and lightly toasted English muffins? To me, it is heaven on a plate; or at least that was my thought until I recently changed up my favorite breakfast meal.  I swapped out the Canadian Bacon for Andouille sausage, added Cherchies Cajun Seasoning to the Hollandaise sauce, and created this bold, Louisiana-inspired dish to share with you.  I present to you, Cajun Eggs Benedict Recipe. 

Oh my!  Talk about a flavor party in your mouth! This classic breakfast dish went from awesome to sinfully delicious!  So, if you're looking to spice things up at breakfast or brunch and wow your guests, consider making this robust version of Eggs Benedict and savoring the bold flavors of Louisiana.  I guarantee, this simple recipe will soon become a family favorite!

Let us know when you try this decadent recipe and thank you for visiting our blog!  

Ingredients

Eggs Benedict Ingredients (this recipes serves 4)

• 2 English muffins, fork split in half, lightly toasted

• 4 eggs, room temperature

• 2 links of Andouille sausage, cooked and sliced in half

• 2 Tablespoons (Tbsp) chopped fresh chives for garnish

• Hollandaise sauce (below)

Homemade Hollandaise sauce:

• 2 egg yolks, room temperature

• 2 tsp. lemon juice

• 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard

• 1 Tablespoon (Tbsp) Cherchies® Cajun Seasoning Blend

• 1/2 cup (1 stick) butter, melted

Preparation

Add egg yolks, lemon juice, salt, Cherchies Cajun Seasoning, and Cherchies® Champagne Mustard to a blender.  Blend until ingredients are incorporated.  Turn the blender on again and slowly add the melted butter.   *The emulsion process (thickening) works better when the eggs are at room temperature.  If the hollandaise sauce gets too thick, blend in a few teaspoons of water to loosen it before serving.  Set aside.

In a large deep skillet or 2 quart pan, add two inches of water.  Bring the water to a boil.  Turn the temperature down so the the water is at a gentle boil.  Gently break the eggs, one at a time into a coffee cup, small bowl or measuring cup.  Or, so the eggs can cook at the same time, use four different cups.  Carefully pour the eggs into the slow boiling water as close to the water as possible.  This will begin the poaching process.   See link from Betty Crocker.

While the eggs are cooking, toast the English muffins until lightly toasted.  Now it's time to assemble the Eggs Benedict.  Place the English muffin halves on plates.  Slice the Andouille sausage in half and in half again and equally divide among the English muffin halves.  Carefully remove the poached eggs from the water with a slotted spoon and place on top of sausage.  (The eggs should be slightly jiggly).  Dollop the eggs with the hollandaise sauce and garnish with the chopped chives.  Sprinkle the eggs with a little more Cajun Seasoning for effect.

Look at that, heaven on a plate!  Enjoy!

Strawberry Cinnamon Roll Recipe

Strawberry Cinnamon Roll Recipe

Prep Time:  20 minutes

Cook Time:  20 minutes

Dough Rise Time:  1 hour and 35 minutes (In addition to prep time)

I usually post quick and easy recipes, but these decadent treats were too irresistible not to share. The wait is worth the effort. Since today is National Cinnamon Roll Day, these mouth-watering Strawberry Cinnamon Rolls featuring Cherchies® Strawberry Butter Spread are the perfect reason to celebrate! Happy National Cinnamon Roll Day! (www.daysoftheyear.com).  

Cinnamon Rolls are heavenly, but Strawberry Cinnamon Rolls take your taste buds to a new level. In preparation for today's events, I made these delectable pastries yesterday for our family, and I could not wait to share them with you! After all, it is a holiday! As always, I pushed my family to their culinary limits and tricked out their favorite cinnamon roll recipe (a copycat version of Cinnabon-Jo Cooks) by adding Cherchies® Strawberry Butter Spread. Then, I waited for their reactions. 

As I expected, these soft, buttery rolls, perfumed with cinnamon and strawberry and oozing with gooey cream cheese icing, were a massive hit with our family! Ooohs and aahs all around! So, if you want a "berry good recipe" to serve your family, these tricked-out cinnamon rolls will not disappoint!  

We wish you a “berry” nice day and "strawberry fields forever" - www.daysoftheyear.com.  

Thanks for stopping by. :) Comment below if you have tried these delicious strawberry cinnamon rolls. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients (Copycat Recipe from Cinnabon- adapted from Jo Cooks)

DOUGH

• 2 1/4 tsp active dry yeast or instant yeast

• 1 cup lukewarm milk

• 1/2 cup granulated sugar

• 1/3 cup butter, softened

• 1 teaspoon (tsp) salt

• 2 eggs

• 4 cups all-purpose flour

FILLING

• 1 cup brown sugar, packed

• 3 Tablespoons (Tbsp) cinnamon

• 1/3 cup butter, softened

• 1 jar Cherchies® Strawberry Butter Spread (or Cherchies® Cherry or Apple Butter Spreads)

CREAM CHEESE ICING

• 6 Tablespoons (Tbsp.) butter, softened

• 1 1/2 cups powdered (aka confectioner's sugar)

• 1/4 cup cream cheese, room temperature

• 1/2 teaspoon (tsp) vanilla extract

• 1/ teaspoon (tsp) salt

Preparation  
In a large bowl, dissolve the yeast in the warm milk.  Make sure milk is lukewarm to the touch.  Hot milk will kill the yeast.  Let the yeast sit for about 5 minutes.  If the yeast is good, it will start to froth.  If not, discard because the dough will not rise.

Add the sugar, butter, salt, eggs, and flour to your mixing bowl and mix until well combined.  Pour the yeast/milk mixture over the flour mixture and using the dough hook, mix well at low speed until the dough is well incorporated.  Do not over mix.

The dough will be sticky.  Oil hands before removing, place the dough in an oiled bowl, cover with plastic wrap, and let the dough rise in a warm place for about an hour, or until the dough has doubled in size.

While dough is rising, combine the cinnamon and sugar in a small bowl and set aside.

After dough has risen, after about an hour, preheat the oven to 350 degrees.  Grease a 9x13 baking dish with cooking spray or butter. 

On a lightly floured surface, roll out the dough into a large rectangle measuring about 16 long x12 inches wide, and the dough should be about 1/4" thick.  Spread the softened butter over the dough, followed by Cherchies®Strawberry Butter, and sprinkle the cinnamon/sugar mixture over the dough.

Carefully, roll the dough starting with the long side all the way to the end.  Carefully, slice the dough into  1 1/2 inches slices with a sharp knife.   Place the cut rolls into a greased 9x13 baking pan and cover with plastic wrap or a towel.  *I prefer to use plastic wrap, so the dough does not get all over the towel.  Allow the rolls to rise another 30 minutes, or until the rolls have doubled in size.

Place the cut rolls into a greased 9x13 baking pan and cover with plastic wrap or a towel.  *I prefer to use plastic wrap, so the dough does not get all over the towel.  Allow the rolls to rise another 30 minutes, or until the rolls have doubled in size.  Place the baking pan in the oven and bake for 20 minutes, or until golden brown, depending on your oven.

While the rolls are baking, prepare the icing by mixing the softened cream cheese, the powdered sugar, butter, vanilla extract, and salt with an electric mixer until light and fluffy.

Remove the rolls from the oven and allow them to cool for five minutes or so.  
Generously spread the icing over the warm cinnamon rolls and watch all that gooey goodness envelop your cinnamon roll.  Oh, my! 

Strawberry Cinnamon Roll Recipe