Bacon and Broccoli Quiche

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This is a hearty and delicious quiche that is bursting with bacon and broccoli. You can make this an easy weeknight dinner by preparing the ingredients and filling the quiche the night before, and then popping it in the oven when you get home from work.

Ingredients
4-6 strips of bacon, cooked and chopped
1 cup broccoli, cooked and chopped (I use frozen broccoli)
2 tablespoons all-purpose flour
1/2 teaspoon salt (or to taste)
1 cup half-n-half
3 eggs
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1 frozen pie crust

Preheat the oven to 350 degrees.

Beat together the flour, salt, half-n-half, and eggs in a medium bowl. Set aside.

Press about 1/2 cup of the shredded cheese into the bottom of the pie crust (covering the bottom of the crust with cheese will help prevent a soggy crust). Sprinkle the bacon and the broccoli over the cheese. Slowly pour the egg mixture into the pie crust. Sprinkle the remaining cheese on top.

Bake 45 to 60 minutes, or until the quiche is set and golden brown on top. Serve with a nice green salad.

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Pumpkin Bread

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This quick bread is an excellent way to enjoy one of my favorite fall flavors: pumpkin. It’s also relatively healthy considering there isn’t any butter or oil – not to mention the boatload of vitamin A! This moist and spice-filled bread tastes like pumpkin pie (and is just as good as a certain coffee-house pumpkin bread, in my opinion). This recipe makes 3 loaves: one to eat now, one to share with friends, and one for the freezer to enjoy later.

Ingredients
Cinnamon and sugar for dusting the baking pans
3 cups canned pumpkin puree
1 1/2 cups unsweetened applesauce
3 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
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1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
Chopped walnuts (optional)

Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, combine cinnamon (about 1/2 teaspoon) and sugar (about 1/4 cup). Grease three loaf pans (I used two 9×5 pans and one 8×5 pan), and sprinkle with the cinnamon/sugar mixture.

In a large bowl, mix together the pumpkin, applesauce, sugar, and eggs. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; gradually stir into the pumpkin mixture until well blended.

Divide the batter evenly between the prepared pans. If desired, sprinkle chopped walnuts on top. Bake in preheated oven for 45 minutes to 1 hour, until the top browns and springs back when lightly pressed. Let cool, and enjoy!

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Heavenly Ricotta Pancakes

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Sometimes excellent recipes are right under our noses. The recipes on the back of the grocery products that we regularly buy are a good example. I’ve been trying more of these recipes lately, and they really are quite good (I’ve yet to find a recipe for oatmeal cookies that rivals the recipe printed on the inside of the Quaker Oats lid). I recently discovered this pancake recipe on the back of the Precious Ricotta Cheese container, and decided to give it a try. True to it’s name, it is quite heavenly.

Ingredients
1 1/4 cup complete pancake mix (try Hungry Jack Complete Buttermilk)
1 1/3 cup milk
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Oil and/or butter

Add about a teaspoon of oil and/or butter to a non-stick skillet or griddle and heat to medium. In a medium bowl, mix together the pancake mix, milk, and ricotta cheese with a whisk until smooth. Pour about 1/4 cup of batter for each pancake into the hot skillet. Cook until golden brown (about 90 seconds), then flip and cook the other side.

These are very moist and tender pancakes (almost like a crepe), so skip the usual pancake syrup and serve them with berries and a sprinkling of powdered sugar instead.

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