Spinach & Feta Quiche

I love throwing breakfast into the dinner rotation almost every week.  I wanted to try something new and had a lot of spinach and feta on hand so I googled and found this recipe.  I changed it up a little bit to suite the picky palates at our house.  It ended up being a winner!  Landon is a “quiche hater” and he went back for seconds.  It was the perfect combination!  I hope you enjoy it!
Spinach & Feta Quiche
adapted from this recipe over at Two Peas & Their Pod
1/2 tablespoon olive oil
4 cups fresh baby spinach
5 large eggs
1 cup milk
3/4 cup feta cheese
1/4 cup shredded mozzarella cheese
salt and pepper, to taste
1 9-inch pie crust
Preheat the oven to 375 degrees.  Line a 9 inch pie plate with pie dough.
In a large skillet, heat the olive oil over medium heat.  Add the spinach and cook until it is wilted.  Transfer the spinach to a colander and press firmly with the back of a spoon to squeeze out the liquid.  
In a large bowl, whisk together the eggs and the milk.  Stir in the cheese and season with salt and pepper.  
Place the spinach in the bottom of the pie crust and pour the egg and cheese mixture into the crust.
Bake for 45 minutes until the quiche is set and slightly golden brown.  Let the quiche cool for 15 minutes before serving.  Enjoy!
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Pumpkin Chocolate Chip Muffins

Here’s another quick and easy pumpkin recipe for you.  I hope you are having a wonderful fall! I know it is going by SUPER quickly for us! 

Pumpkin Chocolate Chip Muffins
recipe from allrecipes
makes 12 regular muffins and lots of minis!
3/4 cup sugar
1/4 cup vegetable oil
2 eggs
3/4 cup pumpkin puree
1/4 cup water
1 1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup semisweet chocolate chips
Preheat the oven to 400 degrees.  Grease muffin pans or use paper liners.
Mix sugar, oil and eggs.  Add the pumpkin and water.  In a separate bowl mix together the flour, baking soda, baking powder, spices and salt.  Add to the wet mixture and mix until blended.  Stir in the chocolate chips.
Fill muffin cups 2/3 full.  Bake 20-25 minutes until a toothpick inserted comes out clean.  If making minis – just adjust the baking time!  
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Pumpkin Scones – Guest Post by Trisha

I would like to welcome my sweet friend Trisha to the blog today!  She is a friend from college, and our husbands played soccer together at a different college before Trisha and I knew they would be our husbands!!!  Pretty neat, huh?  Trisha’s instagram makes me hungry all the time, and I have been dying to try some pumpkin scones.  I knew when I saw her photo I wanted her to share the recipe!  Thanks Trisha!!!

Trisha & Bryce – aren’t they a gorgeous couple?!?

I’m so excited to be able to be a part of Tammy’s blog!  I always love her posts and cannot wait to attempt the beauty she creates through her baking escapades. 

Let me ask you this. Who doesn’t love Fall? I don’t think there is one person who dislikes the cool, crisp season that brings so many nostalgic memories to mind. It’s my favorite season! Probably because I didn’t get to experience it growing up in Hawaii. Thanksgiving is my favorite holiday. The smell of spices in the air with different desserts and other yummy foods that surround the family table. And of course, pumpkin every thing is a must! Here’s a pumpkin scone recipe that I found via Pinterest and it is absolutely wonderful! People of all ages (I tested it out on or youth group kids and young adult class) love it because it is a moist scone, contrary to most dry/crumbly scones. Not only does it taste good, but it is very easy and fast! The spiced icing is a fantastic way to top it off. 

for the scones:
2 cups flour
1/4 cup + 3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1 inch cubes
1/2 cup canned pumpkin puree
3 tablespoons half-and half
1 egg

for the powdered sugar glaze:
1 cup plus 1 tablespoon powdered sugar
2 tablespoons milk

for the spiced glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch ginger
1 pinch cloves

Preheat oven to 425.  Line a baking sheet with parchment paper and set it aside.

Using a stand mixer fitted with the paddle attachment stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.  Add the butter and toss with a fork to coat with the flour mixture.  Mix on medium-low speed until the mixture resembles coarse cornmeal with the butter pieces no larger than small peas.

In a seperate bowl, whisk together the pumpkin, half and half and egg.  Fold the wet ingredients into dry and form the dough into a ball.  Pat out the dough onto a floured surface and form into a 1 inch thick rectangle about 4 x 12 inches.  Use a large knife to slice the dough making three equal portions.  Cut each of the portions in an ‘x’pattern (four pieces) so you end up with 12 triangular slices of dough.  PLace on a baking sheet and bake for 14-16 minutes until light brown. cool on a wire rack.  

While cooling, make the powdered sugar glaze by mixing the powdered sugar and milk until smooth. When the scones are cool, use a pastry brush to spread plain glaze over each scone and allow to firm.  

While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze.  Drizzle over each scone and allow the icing to dry before serving (about an hour).

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Chicken Pot Pie

I love quick and easy dinners.  I had a set of Pillsbury Pie Crusts just waiting in the fridge to be made into some kind of pie.  I picked up a roasted chicken from Sam’s, picked the meat off, and made chicken broth with the bones (instructions here).  I also couldn’t find my glass pie pan, so I just used a casserole dish, which I prefer so the edges don’t burn while baking. Super easy, super quick.  Here’s the recipe…

Chicken Pot Pie
2 (9 inch) unbaked pie crusts
2 cups chicken, cooked and shredded
1/2 onion, chopped
1/3 cup butter
1 3/4 cups chicken broth
2/3 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 bag frozen mixed vegetables
Preheat oven to 425 degrees.
Place one of the pie crusts in your choice of baking dish.  
In a saucepan over medium heat, cook the onions and butter until the onions are soft and translucent.  Stir in the flour, salt and pepper.  Slowly stir in the chicken broth and milk.  Simmer over medium-low heat until bubbly and thickened.  Remove from heat, add the chicken and veggies and stir well.  Pour into the baking dish.  Cover with the top crust, seal the edges and cut away any excess dough.  Make slits in the top of the pie with a knife.  
Bake for 40-45 minutes or until the pastry is brown.  

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S’mores Cake Bars – Guest Post by Lindsey

I’m so excited to have Lindsey here today to feature her S’Mores Cake Bars!  Lindsey is a dear friend from college who has a BEAUTIFUL family!  You can visit her blog Life (and so much more) here.  I just love visiting her blog for great recipes, gift giving ideas, and DIY projects!  Thank you Lindsey for sharing on the blog today!!
Hey y’all! I’m Lindsey. Stay-at-home mom of two, wife to the BEST husband and just a girl trying to make life fun and yummy for my sweet family. (And enjoying every minute along the way!)

I feel so honored to be a guest here at This Hungry Mama Bakes!
Meeting at college in South Carolina, Tamara and I have know each other for more than 10 years! (How can that possibly be right?!?!)
I have loved trying her recipes and I’m grateful for the chance to share a yummy dessert with you today!

Fall recipes scream PUMPKIN, of course. But, fall just isn’t fall without a good S’more! So, in case you can’t get to a camp fire anytime soon, here’s an in-house S’more opportunity. It’s so easy to make, take and eat! I bet you have all of the needed ingredients in your pantry right now! 
S’Mores Cake Bars
1 box yellow Cake mix
1 large egg
1 stick (1/2 cup) butter, softened
4-5 large graham crackers
1 heaping cup of milk chocolate chips
2 cups mini marshmallows
1/2 cup sweetened condensed milk
Preheat oven to 350*. Line a 8×8 dish with foil and spray with cooking spray. Make sure you are generous with the foil (covering up all sides of dish) and generous with cooking spray. Melted marshmallow can get messy!
Mix cake mix, egg and butter in a bowl until you have a cookie dough type texture. Press 1/2 of this ‘dough’ into the bottom of your pan.
Layer your graham crackers on top. Followed by your chocolate chips and marshmallows. 
Crumble the remaining cake mixture on top of the marshmallows and then pour the sweetened condensed milk over all.
Bake 30 minutes until the cake is cooked through and the top is golden brown. Let it cool in the pan for 5 minutes and then run a knife around the edges of the cake. (This will loosen the marshmallow and make removing the bars from the foil much easier!) Allow the cake to cool in the pan before removing and cutting into bars.
Enjoy! (And believe me, you will!)
(I adapted this recipe from one I found on Pinterest. You can visit the original recipe HERE.)
Thanks so much Tammy!
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Slow Cooker BBQ Ribs

I always head straight for the meat section when I go to Sam’s, and look for their “clearance” stickers.  I found some boneless pork ribs for a fantastic deal!  I googled some crockpot recipes to find something quick and easy and decided on this one since I had all the ingredients on hand.  The ribs came out very tender and delicious.  We had plenty left over, and I made Landon some BBQ nachos for lunch today.  Tomorrow they will be little sliders on hawaiian rolls for lunch!  THREE meals for only $4?!?  Yes please!  Hope y’all are having a great weekend!
Slow Cooker BBQ Ribs
3 to 4 pounds boneless pork country-style ribs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup light brown sugar
2 cloves minced garlic
1 large onion, thinly sliced
1/2 cup apple juice
1 bottle of your favorite BBQ sauce (or 1 1/2 cups)

 Wash the pork and pat dry with paper towels.  Put the sliced onions in the bottom of the pot and place the ribs on top.  Sprinkle with the salt and pepper, brown sugar and garlic. Pour in the apple juice and cook on low for 7-8 hours.  Drain the liquids, pour the BBQ sauce over the pork and stir to distribute the sauce.  Cover and cook for 1 more hour.  Enjoy!
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Crockpot Pumpkin Pie Steel Cut Oatmeal

I don’t know about y’all, but I am welcoming fall with open arms.  We have been enjoying the cooler weather, warm soups, lots of family time and of course, many pumpkin recipes.  We went to a pumpkin patch and my friend Amber shot this family photo for us – I LOVE it!  ALL the girls are looking!
I love steel-cut oatmeal.  I usually make a batch (on the stove) at the beginning of the week to store in the fridge breakfast.  I decided to try making them in the crockpot. I adapted the recipe from Weight Watchers and I REALLY love it.   It smells amazing while cooking, and I have been enjoying it for breakfast every morning.  You can add your own “fixings”…whatever suits your fancy!  I usually add a few chocolate chips, flax seed, raisins and bananas.  It’s like eating dessert for breakfast.  
3 cups water
1 cup pumpkin puree
1 cup steel cut oats
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/3 cup honey (optional…you can add sweetener of choice when serving)
Put everything in the crockpot and stir together really well.
Cover and cook on low for 8 hours.  Stir together well before serving.  ENJOY!
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