Dine Without Whine: Mini Ham Quiches and Berry-Stuffed French Toast

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dine without whine dinner table

Find more great family recipes and meal planning assistance at Dine Without Whine.

Mini Ham Quiches

Makes 6 servings

Ingredients:

  • 3/4 cup diced ham
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup chopped olives
  • 3 eggs, beaten
  • 1 cup half and half
  • 1/4 cup butter or margarine, melted
  • 1/2 cup biscuit mix (such as Bisquick)
  • 2 tablespoons grated parmesan cheese
  • 1/2 teaspoon ground mustard

Instructions:

1. In a bowl, combine the ham, cheddar cheese and olives; divide amount into 12 greased muffin cups.

2. In a mixing bowl, combine the remaining ingredients just until blended. Pour over ham mixture.

3. Bake at 375 degrees for 20 -25 minutes or until a knife inserted near the center comes out clean.

4. Let stand 5 minutes before serving.

Berry-Stuffed French Toast

Makes 9 servings

Ingredients:

For Raspberry Syrup:

  • 2 cups unsweetened raspberries (Fresh or Frozen)
  • 3/4 cup packed brown sugar
  • 3 tablespoons butter
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons vanilla extract

For French Toast:

  • 1 8-ounce package cream cheese softened
  • 1/2 cup sour cream
  • 18 slices sourdough bread
  • 1/2 cup raspberry preserves
  • 1 teaspoon vanilla extract
  • 6 eggs
  • 1/4 cup half and half
  • 1/2 teaspoon cinnamon
  • 1/2 cup confectioners’ sugar
  • 1 cup unsweetened raspberries

Instructions:

1. For Syrup, combine raspberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat, simmer uncovered for 5-7 minutes or until syrup is desired consistency. Remove from heat and stir in vanilla. Set aside.

2. In a mixing bowl, beat cream cheese and sour cream. Spread about 3 T. on each slice of bread.

3. Combine preserves and vanilla. Spread over cream cheese on half of the slices (9 slices). Top with remaining bread – cream cheese side down to make a sandwich.

4. In a shallow bowl combine the eggs, half and half, and cinnamon.

5. Dip both sides of bread into egg mixture. Cook on a hot greased griddle for 3-4 minutes on each side or until golden brown.

6. Cut in half diagonally, sprinkle with confectioners’ sugar, garnish with raspberries and serve with raspberry syrup.

Find more great family recipes and meal planning assistance at Dine Without Whine.

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