Crustless Spinach Quiche
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
Sparkling Rum Punch
1 cups fresh orange juice
1/2 cup orange liqueur
1/2 cup dark rum
1 bottles sparkling wine, chilled
Stir together orange juice, orange liqueur, and rum in a medium bowl; cover and chill 1 hour. Pour mixture into a large pitcher or punch bowl, and top with chilled sparkling wine. Serve immediately. Note: We tested with Cointreau orange liqueur and Asti Spumante sparkling wine.
Pina Colada Monkey Bread
2 cans refrigerated biscuits - Pillsbury Grands
1 cup powdered sugar
1 ¼ cup white sugar
½ cup coconut milk, divided
1 stick butter
¼ cup chopped dried pineapple
1 can crushed pineapple
Break the biscuits dough into small triangles. Melt together the butter and ¼ cup coconut milk, stirring until smooth. Toss sugar on a plate and prepare a bundt pan, spraying it with non-stick cooking spray. Dip the triangular biscuits into the butter- coconut sauce, roll them in sugar and place them into the bundt pan. When the first layer is completed, top it with crushed pineapple then add another row of biscuits. Repeat the procedure for the third row and bake the monkey bread into the 350 F preheated oven, for 40 minutes. While cooling, whisk the remaining coconut milk with the powdered sugar into a glaze, then drizzle on top of the warm bread. Garnish with chopped pineapple and serve!
Warm Fruit Compote
1 (16 ounce) cans pears in juice
1 (15 ounce) cans peaches in juice
1 (15 ounce) cans pitted cherries in water
1 cups quick-cooking oats
1/2 cups brown sugar, divided
1 teaspoon ground cinnamon
2 tablespoons butter, cut in small pieces
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish. Pour pears, peaches, and cherries with their liquids into the prepared baking dish; stir. Stir oats and 1/4 cup brown sugar together in a bowl; sprinkle over the fruit mixture. Sprinkle remaining 1/4 cup brown sugar over the oat layer. Sprinkle cinnamon over the brown sugar. Arrange butter pieces evenly over the top. Bake until hot, bubbly, and slightly brown at edges, about 20 minutes.