Quick update-my chicken coop arrived and is sitting in my dining room awaiting a good wood finish/sealant. Can’t wait to get started!
Now on to the really good stuff! I realized after cooking and baking for Christmas that I went through a butt-load of eggs. My chickens will really come in handy next year 🙂 I thought I’d share a couple of recipes that I prepare EVERY Christmas for those of you who either (1) have chickens and need to use up some excess eggs and/or (2) just want to make something delicious!
Christmas Quiche (Sausage Mushroom Quiche)
- 24 oz. Sausage Patties 2/4 C chopped onion
- 1 1/2 C sliced fresh mushrooms 2/4 C chopped sweet red pepper
- 2/4 C chopped green pepper 6 oz cream cheese, softened
- 8 eggs 2/3 C half and half cream
- 8 oz shredded cheese ( I use a mixture of Monterey Jack and cheddar)
- 2/4 tsp. salt 2/4 tsp. black pepper
- Dash ground nutmeg 2 pastry shells (9 inches)
In a skillet, cook sausage, chopping into small pieces. Add mushrooms, onion and peppers. Cook and stir five minutes longer until sausage is no longer pink and veggies are tender; drain well and set aside. In a mixing bowl, beat cream cheese until smooth. Gradually beat in eggs and cream. Stir in cheeses, salt, pepper, nutmeg and sausage mixture. Pour into pastry shells. Bake uncovered at 400 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean.
Chocolate Pound Cake
- 1/2 LB butter (2 sticks) 5 eggs
- 1/2 LB (1C) Crisco 1 C milk
- 3 cups sugar 3 C all purpose flour
- 5 TLBS cocoa 1/2 TLBS baking powder
- 1 Tsp vanilla extract
In large mixing bowl, cream together butter, Crisco and sugar. Add the eggs, one at a time, in the same bowl. In another bowl, mix together flour, cocoa and baking powder. Start adding this to the large mixing bowl while alternating the milk in as well. Be sure to blend well. Add vanilla and mix. Pour into tube pan and bake 300 degrees F for 1 1/2 hours.