Easy Sausage & Cheese Quiche

This was one of our contributions to last weekend's K-State football tailgate. I actually made it the night before and just warmed it up in the microwave before hitting the road. By the way, the CATS won!

Easy Sausage & Cheese Quiche    8 servings

1 (9”) unbaked deep frozen pie crust (I made a no-roll crust using the recipe on our site but omitted the powdered sugar)

8 oz. mild or spicy pork breakfast sausage

1/2 onion, diced

2 to 3 tablespoons fresh herbs or 1 tablespoon dried (parsley, thyme, chives)

1 1/2 to 2 cups shredded sharp cheddar cheese -  divided

6 large eggs

1/2 cup milk mixed with 1/2 cup sour cream

1 teaspoon garlic salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground mustard

1. Preheat oven to 350°F. Place pie shell on cookie sheet. Set aside.
2. In a skillet over medium high heat, cook the sausage until no pink remains; add onions about halfway through cooking. Drain excess fat from pan if needed.
3. Spread 1/2 sausage mixture in pie shell; sprinkle with 1/2 cheese. Add another layer of remaining sausage and most, but not all, of the cheese.
   
4. In a medium size mixing bowl whisk together the milk & sour cream, eggs, salt, pepper, and mustard.  Pour evenly over sausage. 
5. Sprinkle with remaining cheese. 
6. Place into oven and bake for 45 to 50 minutes or until the center is set when gently shaken. Check at 30 minutes and lay a piece of aluminum foil on top to prevent over browning if needed.
7. Allow to rest for 20 to 30 minutes. Serve warm or at room temperature.
   

Recipe without photos . . .

Easy Sausage & Cheese Quiche    8 servings

1 (9”) unbaked deep frozen pie crust (I made a no-roll crust using the recipe on our site but omitted the powdered sugar)

8 oz. mild or spicy pork breakfast sausage

1/2 onion, diced

2 to 3 tablespoons fresh herbs or 1 tablespoon dried (parsley, thyme, chives)

1 1/2 to 2 cups shredded sharp cheddar cheese -  divided

6 large eggs

1/2 cup milk mixed with 1/2 cup sour cream

1 teaspoon garlic salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground mustard

1. Preheat oven to 350°F. Place pie shell on cookie sheet. Set aside.
2. In a skillet over medium high heat, cook the sausage until no pink remains; add onions about halfway through cooking. Drain excess fat from pan if needed.
3. Spread 1/2 sausage mixture in pie shell; sprinkle with 1/2 cheese. Add another layer of remaining sausage and most, but not all, of the cheese.
4. In a medium size mixing bowl whisk together the milk & sour cream, eggs, salt, pepper, and mustard.  Pour evenly over sausage. 
5. Sprinkle with remaining cheese. 
6. Place into oven and bake for 45 to 50 minutes or until the center is set when gently shaken. Check at 30 minutes and lay a piece of aluminum foil on top to prevent over browning if needed.
7. Allow to rest for 20 to 30 minutes. Serve warm or at room temperature.

Tender, Tasty Slow Cooker Pulled Pork

An overnight marinade and the addition of onions while slow cooking, is the secret to this tender, tasty, pork that is so versatile. Use it for . . . 

·     ...a “create your own” rice bowl — besides pork and rice, we offered grated cheese, pico de ...gallo, chopped jalapenos, black beans, lettuce and chips

·     ...sandwiches

·     ...enchiladas, tacos, tamales.

Tender, Tasty Slow Cooker Pulled Pork  About 16 servings 

1/2 cup Gates BBQ rub

1 pork shoulder roast (also called pork butt) 

4 onions, sliced

1. Rub the mixture all over the pork shoulder. 
   
2. Wrap the pork in plastic wrap or a slow cook bag and refrigerate for several hours or preferably overnight.
3. Place the pork in slow cooker on a bed of the onion, leaving part of them to place along the sides of the pork.
   
4. Cover and cook pork until very tender (the meat should fall apart easily with a fork!), on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours. 
   
5. Shred the meat with two forks; mix in with cooked onions and juices.

 Recipe without photos . . .

Tender, Tasty Pulled Pork  About 16 servings 

1/2 cup Gates BBQ rub

1 pork shoulder roast (also called pork butt) 

4 onions, sliced

1. Rub the mixture all over the pork shoulder. 
2. Wrap the pork in plastic wrap or a slow cook bag and refrigerate for several hours or preferably overnight.
3. Place the pork in slow cooker on a bed of the onion, leaving part of them to place along the sides of the pork.
4. Cover and cook pork until very tender (the meat should fall apart easily with a fork!), on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours. 
5. Shred the meat with two forks; mix in with cooked onions and juices.

Applesauce Oatmeal Bars – a red hot recipe!

Homemade applesauce sweetened with red hots (cinnamon imperials) creates a rosy red filling that is sandwiched between a buttery oat streusel—another seasonal recipe using seasonal produce. Of course, you can make it with purchased applesauce, too. A quick and easy dessert!

Applesauce Oatmeal Bars   Yield: 9”x9” square pan

Streusel Crust

1 stick butter cut into small pieces

1/2 cup packed brown sugar

1 cups all-purpose flour

1 teaspoons ground cinnamon

3/4 cup old fashioned or quick oats

1/2 to 3/4 cup walnuts

Filling

1 1/4 cups homemade cinnamon applesauce (or add 1/2-1 teaspoon cinnamon to purchased applesauce)

1. Preheat oven to 325°. Lightly grease or spray a 9”x9” baking pan. Pan can also be lined with parchment (that is sprayed with pan release) for easy removal of bars for the pan.
2. Crust: In a food processor bowl, add butter, brown sugar and flour. Pulse until mixture forms small, pea sized crumbs. 

   
3. Add walnuts; pulse to bread up nuts into coarse pieces. 
4. Remove bowl from food processor and mix in oats.

   
5. Place half the oat mixture in prepared 9”x9" baking pan. Press mixture down with your hands. 

6. Filling: Pour applesauce on top of oat mixture. Spread evenly over oat mixture.

   
7. Sprinkle remaining oat mixture over applesauce. 

8. Bake in a preheated 325°oven for 40 minutes.

9. Cool before cutting. 

   

Recipe without photos . . .

Applesauce Oatmeal Bars   Yield: 9”x9” square pan

Streusel Crust

1 stick butter cut into small pieces

1/2 cup packed brown sugar

1 cups all-purpose flour

1 teaspoons ground cinnamon

3/4 cup old fashioned or quick oats

1/2 to 3/4 cup walnuts

Filling

1 1/4 cups homemade cinnamon applesauce (or add 1/2-1 teaspoon cinnamon to purchased applesauce)

1. Preheat oven to 325°. Lightly grease or spray a 9”x9” baking pan. Pan can also be lined with parchment (that is sprayed with pan release) for easy removal of bars for the pan.
2. Crust: In a food processor bowl, add butter, brown sugar and flour. Pulse until mixture forms small, pea sized crumbs. 

3. Add walnuts; pulse to bread up nuts into coarse pieces. 
4. Remove bowl from food processor and mix in oats.

5. Place half the oat mixture in prepared 9”x9" baking pan. Press mixture down with your hands. 

6. Filling: Pour applesauce on top of oat mixture. Spread evenly over oat mixture.

7. Sprinkle remaining oat mixture over applesauce. 

8. Bake in a preheated 325°oven for 40 minutes.

9. Cool before cutting. 



Pumpkin Pecan Pancakes

Just in time for fall — here’s how to turn baking mix into pumpkin pancakes! Quick, easy and full of the tastes of fall!

Pumpkin Pecan Pancakes       Makes 8

2 cups Homemade Baking Mix (or commercial mix such as Bisquick®)

1/2 cup pumpkin puree (plain, not pumpkin pie mix that contains sugar & spices)

1/2 to 3/4 cup milk

1 egg

3 tablespoons granulated sugar

1 teaspoon pumpkin pie spice

About 1/4 cup chopped pecans

1. In a medium/large bowl, mix all the ingredients until just blended (batter should have lumps).
   
2. Spray heavy griddle or skillet with nonstick spray and heat griddle over medium heat. Scoop batter (about 1/4 cup portions) onto griddle to form each pancake. 
   
3. Cook until edges are drying and bubbles form, turn and cook a few minutes longer—press centers to make sure dough is set. 
   
4. Serve with butter and maple syrup.

Recipe without photos . . .

Pumpkin Pecan Pancakes       Makes 8

2 cups Homemade Baking Mix (or commercial mix such as Bisquick®)

1/2 cup pumpkin puree (plain, not pumpkin pie mix that contains sugar & spices)

1/2 to 3/4 cup milk

1 egg

3 tablespoons granulated sugar

1 teaspoon pumpkin pie spice

About 1/4 cup chopped pecans

1. In a medium/large bowl, mix all the ingredients until just blended (batter should have lumps).
2. Spray heavy griddle or skillet with nonstick spray and heat griddle over medium heat. Scoop batter (about 1/4 cup portions) onto griddle to form each pancake. 
3. Cook until edges are drying and bubbles form, turn and cook a few minutes longer—press centers to make sure dough is set. 
4. Serve with butter and maple syrup.

Double Chocolate Zucchini Cupcakes

Moist and flavorful cupcakes! Add some sanding sugar, chopped pecans or sprinkles and they become BIRTHDAY cupcakes!

YES, we celebrated Cecil's birthday with cupcakes and beer (and wine) at Kite's in Manhattan, KS.
Seems it's become a tradition. 

Double Chocolate Zucchini Cupcakes   Makes 14 cupcakes

1 1/2 cups all purpose flour
1/2 cup dark or semi sweet chocolate chips
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon
1 1/4 cups granulated sugar
1/2 cup vegetable oil (canola)
2 large eggs
1/2 teaspoon vanilla
2 cups zucchini, shredded and squeezed dry

Buttercream or Cream Cheese Frosting

Toppings: sanding sugar, chopped nuts, sprinkles

1. Preheat oven to 350°.
2. Line a muffin tin with cupcake liners.
3. Mix all the dry ingredients together, except chocolate chips, in a large bowl and set aside.
   
4. Combine the eggs, oil and vanilla. 
   
5. Slowly add the wet ingredients to the dry and mix until smooth.
6. Fold in zucchini and chocolate chips. 
   
7. Pour into cupcake liners.
   
8. Bake for about 20 minutes or until a toothpick inserted to the center of the cake comes out clean.
9. Transfer to a baking rack and cool completely.
   
   
   
   
10. Frost with your favorite icing and add topping of your choice if desired.
    

Option: Add batter to a 9” baking pan that have been greased or sprayed; bake for 30 to 35 minutes of until toothpick comes out clean.

Recipe without photos . . .

Double Chocolate Zucchini Cupcakes   Makes 14 cupcakes

1 1/2 cups all purpose flour
1/2 cup dark or semi sweet chocolate chips
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon
1 1/4 cups granulated sugar
1/2 cup vegetable oil (canola)
2 large eggs
1/2 teaspoon vanilla
2 cups zucchini, shredded and squeezed dry

Buttercream or Cream Cheese Frosting

Toppings: sanding sugar, chopped nuts, sprinkles

1. Preheat oven to 350°.
2. Line a muffin tin with cupcake liners.
3. Mix all the dry ingredients together, except chocolate chips, in a large bowl and set aside.
4. Combine the eggs, oil and vanilla. 
5. Slowly add the wet ingredients to the dry and mix until smooth.
6. Fold in zucchini and chocolate chips. 
7. Pour into cupcake liners.
8. Bake for about 20 minutes or until a toothpick inserted to the center of the cake comes out clean.
9. Transfer to a baking rack and cool completely.
10. Frost with your favorite icing and add topping of your choice if desired.

Option: Add batter to a 9” baking pan that have been greased or sprayed; bake for 30 to 35 minutes of until toothpick comes out clean.