Each school day calls for meals and snacks to make sure little learners are energized for time spent in the classroom, playing with friends and completing their homework. From breakfast to dinner and sweet rewards after a long day of educational activities, it’s important to keep the family on schedule with favorite recipes.
These options for a simple quiche that’ll almost certainly leave leftovers for the week, and cream-filled cookies offer delicious ways to keep your loved ones full and happy. Visit Culinary.net to find more family-friendly dishes.
Easy Breakfast Quiche
Servings: 12
- 1 package (10 ounces) frozen broccoli with cheese
- 12 slices bacon, chopped
- 1/2 cup green onions, sliced
- 1 cup mushrooms, sliced
- 4 eggs
- 1 cup milk
- 1 1/2 cups shredded cheese, divided
- 2 frozen deep-dish pie shells (9 inches each)
Heat oven to 350° F. In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.
In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.
In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.
In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies. Bake 40 minutes. Allow to cool at least 12 minutes before serving.
Note: To keep edges of crust from burning, place aluminum foil
over pies for first 20 minutes of cook time. Remove after 20
minutes and allow to cook uncovered until completed.
Oatmeal Creme Cookies
Recipe courtesy of chef Haley Williams @IfYouGiveABlondeAKitchen
Prep time: 10 minutes Cook time: 12 minute
Oatmeal Cookies:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup C&H Dark Brown Sugar
- 1/2 cup C&H Organic Raw Cane Sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3 cups quick oats
Creme Filling:
- 3/4 cup unsalted butter, at room temperature
- 2 cups C&H Confectioners’ Sugar
- 1-2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 1 pinch salt
To make oatmeal cookies:
Preheat oven to 350° F. Line two cookie sheets with parchment paper and set aside.
In large bowl, whisk flour, baking soda, salt, cinnamon and cloves, if desired. Set aside. In bowl of stand mixer, beat butter, dark brown sugar and raw cane sugar on medium-high speed until light and creamy, about 1 minute. Add eggs and vanilla; beat until combined. Scrape down sides and bottom of bowl.
With mixer on low, slowly add dry ingredients to wet ingredients. Mix until combined while avoiding overmixing. Add oats and mix until incorporated.
Scoop about 2 tablespoons dough onto prepared cookie sheet. Space dough balls at least 3 inches apart. Bake 10-12 minutes, or until edges are light brown. Let cookies cool 5 minutes before transferring to wire rack to cool completely.
To make creme filling:
In bowl of stand mixer, beat butter on medium-high speed until light in color, about 3 minutes. With mixer on low, gradually add confectioners’ sugar and mix until well combined, about 1 minute. Add 1 tablespoon heavy cream, vanilla and salt. Beat on medium-high speed until fluffy. If filling is too thick, add second tablespoon heavy cream.
Once cookies cool, pipe or spread creme filling on flat sides of half the cookies. Top with remaining cookies to form sandwiches.
#15729 Source: Family Features
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