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Shrimp and Feta Cheese Quiche

This recipe is from an old Everyday magazine. I had made this quiche a couple of times and my guests always loved it. It’s the kind of quiche that dissappears from the pie dish in no time at all. Then I lost the magazine and I tried to recreate it from memory but something was missing. I looked everywhere for that magazine, or so I thought, until one day recently I was cleaning out a closet and found a stack of old food magazines. What a find! To me old food magazines are like new food magazines and so I started reading them again and sure enough I found the long lost Shrimp and Fata Cheese Quiche recipe. I absolutely have to share this recipe with you because I know that you’ll love it. The feta cheese gives the quiche a wonderful slight tartness and the combination of shrimp, roasted red pepper and chives is just fantastic. I hope you enjoy this quiche as much as I do. I wonder what else is in that closet?

Ingredients:

1 sheet store-bought refrigerated pie dough, at room temperature

1 tbsp unsalted butter

8 oz large shrimp, peeled and deveined

2 extra large eggs

1/2 cup half-and-half 

1 tbsp minced chives

1/4 tsp salt

1/4 tsp pepper

1/4 cup jarred roasted red pepper, diced

3 oz crumbled feta cheese

Directions:

Preheat oven to 425 degrees F.

Press the dough into a 9 inch pie or tart dish. Pierce the bottom of dough with a fork. Place tart dish on a baking sheet and line inside of pie dough with foil and fill with pie weights or dried beans. Bake for 10 minutes. Remove foil and weights and reduce heat to 375 degrees F. Continue to bake dough until golden, about 12 minutes. Let tart shell cool on a wire rack.

Melt butter in a pan over medium heat. Add shrimp to pan and cook for 2 minutes just until opaque, flipping shrimp half-way through. Remove shrimp from pan and set aside.

In a medium bowl, whisk together the eggs, half-and-half, chives, salt and pepper. Arrange the shrimp, red pepper and feta cheese in pie shell and cover with the egg mixture.

Bake quiche in the 375 degrees oven for 25 minutes or until a knife inserted into the middle of the pie comes out clean. Cool quiche for 10 minutes and serve. Enjoy.

Shrimp and Feta Cheese Quiche

Source: slightly adapted from Everyday with Rachael Ray magazine

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Red Velvet Cake Balls

Valentine’s Day is upon us once again. A day for celebrating your affection for your loved ones and for buying massive amounts of chocolate, flowers and Hallmark Cards. The truth of the matter is that I do not celebrate Valentine’s Day. I think it is much more sincere and natural to show your affection in a spontaneous manner….besides I don’t like an overly crowded restaurant. However, I did think it would be fun to make something in a Valentine’s theme and I have been itching to make these Red Velvet cake balls.

The balls turned out very delicious and they were easy to make but a bit time-consuming. If you make cake balls make sure they are thoroughly chilled for easier handling. I worked with 3 or 4 balls at the time so they wouldn’t warm up before i could get them dipped in the chocolate. A tip which worked out really well (courtesy HubPages) was to take a plastic fork and break off the middle two digits which allowed for quicker and better draining off the excess chocolate. So first I rolled the ball in the melted chocolate, then scooped it onto the fork and spooned chocolate over the remaining cake ball and placed it onto a baking sheet to set. I also melted the chocolate in small increments because the cake crumbs make the chocolate thicken pretty quickly.

The best part of making these wonderful Red Velvet Cake Balls was to hear my sons reaction over the phone when he recieved them at his college 🙂

Red Velvet Cake Balls

Ingredients:

1 box Red Velvet  cake mix (follow baking instructions on box)

16 oz can Cream Cheese Frosting

2 – 12 oz bags chocolate/white chocolate

1/2 lb colored candy wafers (optional – for decorating)

Directions:

Bake red velvet cake according to directions on box. Allow cake to cool completely.

Break up cake into large chucks, place in food processor and process until fine crumbs. Place cake crumbs in a large bowl.  If you don’t have a food processor you can certainly crumble it by hand. Add cream cheese frosting to cake crumbs and mix together. It may be easier to use your hands for the mixing, but a bit messy. Roll cake mass into quarter size balls and place on a baking sheet. Refrigerate cake balls for several hours or place in freezer to speed up the cooling process. You want them very cold for easier handling before dipping in chocolate.

Melt chocolate over a warm water bath or in microwave according to package directions. Using a spoon and fork, gently roll each ball in the melted chocolate to cover, spooning more chocolate over the ball as needed. Place ball on baking sheet or parchment paper until chocolate has hardened.

If decorating, melt colored candy wafers over a water bath or in microwave. Load into a small zip lock bag, cut off the corner tip of zip lock bag making a tiny hole. Drizzle over chocolate covered balls and let set. Enjoy.

Baked Red Velvet Cake

Break up cake

Crumbs with frosting

Source: Bakerella

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