QChique Goes Walkabout
On journey: Find strange, new and some very ordinary things.

INGREDIENTS
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1 1/2 cups shredded Swiss cheese (6 oz)
2 tablespoons sliced green onions (2 medium)
1 tablespoon chopped pimientos
2 eggs
1/2 cup milk
1/4 teaspoon salt
Dash ground nutmeg

DIRECTIONS
1. Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.

2. Remove pie crusts from pouches; place flat on cutting board or pastry cloth. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press 1 pie crust round into bottom and up sides of each muffin cup.

3. Place 1 tablespoon cheese in each cup. Top each with a few onion slices and pimiento pieces. In 2-cup measuring cup, beat eggs, milk, salt and nutmeg with fork until well blended. Pour mixture into crusts, filling to within 1/4 inch of top.

4. Bake 25 to 30 minutes or until golden brown. Cool 2 minutes. With tip of knife, lift quiches from cups. Serve warm.

INGREDIENTS
2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
2 eggs
1/3 cup milk
1/4 teaspoon ground mustard
1 cup frozen potatoes O'Brien with onions and peppers (from 28-oz bag)
1/2 cup diced ham
1/2 cup shredded Cheddar cheese (2 oz)
DIRECTIONS
1. Place frozen biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 40 seconds or until soft.
2. Heat oven to 350°F. In medium bowl, beat eggs, milk and mustard with wire whisk until blended. Stir in potatoes, ham and cheese.
3. Spray 1-quart casserole with cooking spray. Cut each biscuit into 8 pieces; arrange evenly in dish. Pour egg mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuits are covered with egg mixture.
4. Bake 40 to 45 minutes or until edges are golden brown and center is set. Let stand 5 minutes before serving.

INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
1 tablespoon chopped green onion (1 medium)
1 egg
3 tablespoons whipping cream

DIRECTIONS
1. Heat oven to 375°F.

2. If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.

3. Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.

4. Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.

INGREDIENTS
1 egg
2 tablespoons milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
3 oz. (3/4 cup) shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)

DIRECTIONS
1. Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.

2. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.

3. Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

Ingredients
3 cup(s) store-bought tomato juice
2 teaspoon(s) prepared horseradish
1 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
1 1/2 tablespoon(s) fresh lemon juice
2 teaspoon(s) Worcestershire sauce
1/2 teaspoon(s) hot sauce

Directions

Stir ingredients; pour into an airtight bottle. Mixer can be refrigerated up to 1 week.

Ingredients
U.S. Metric Conversion chart
2 bottle(s) (25 ounces each) blood orange juice, chilled
3 can(s) (12 ounces each) natural orange soda, such as San Pellegrino Aranciata, chilled
3 tablespoon(s) fresh lime juice
8 ounce(s) light rum, such as Appletons
5 dash(es) bitters
1 blood orange or orange, cut into 1/4-inch-thick wedges and frozen

Directions
Fill ice cube trays with 1 1/2 cups orange juice, and freeze. To make punch, stir remaining orange juice, soda, lime juice, rum, and bitters into a 16-cup punch bowl. Before serving, add frozen orange slices. Add ice cubes as needed to keep chilled.

Ingredients
8 ounce(s) semisweet chocolate, roughly chopped
4 tablespoon(s) unsalted butter
2/3 cup(s) all-purpose flour, spooned and leveled
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
2 large eggs
3/4 cup(s) (packed) light-brown sugar
1 teaspoon(s) vanilla extract
1 package(s) (12-ounce) semisweet chocolate chunks


Directions

1.Preheat oven to 350 degrees F. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

2.In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

3.Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Ingredients
Butter, room temperature, for pan
1/2 cup(s) all-purpose flour (spooned and leveled)
1/2 cup(s) yellow cornmeal
2 tablespoon(s) sugar
1 teaspoon(s) baking powder
1 teaspoon(s) salt
1/4 teaspoon(s) baking soda
1 large egg
1 1/2 cup(s) sour cream
1 package(s) (10 ounces) frozen corn kernels, thawed and patted dry


Directions

1.Preheat oven to 425 degrees, with rack in upper third. Butter 24 mini muffin cups; set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.

2.Make a well in center of flour mixture. In well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated (do not overmix).

3.Dividing evenly, spoon batter into prepared muffin pan. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes. Let stand 5 minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.

Ingredients
10 ounce(s) soft goat cheese
2 tablespoon(s) coarsely chopped fresh dill
Freshly ground pepper
1 pound(s) thinly sliced smoked salmon
1 small red onion, halved and thinly sliced
1 loaf(s) ciabatta bread, sliced and toasted

Directions

1.Stir together cheese and dill; season with pepper.

2.Arrange salmon and onion on a platter. Serve with spread and toast

Ingredients
8 ounce(s) small red potatoes, halved
3 tablespoon(s) extra-virgin olive oil
Coarse salt and freshly ground pepper
12 large eggs
2 teaspoon(s) Dijon mustard
2 dash(es) hot sauce, such as Tabasco
2 tablespoon(s) unsalted butter
2 leeks, white and pale-green parts only, thinly sliced crosswise, rinsed well
8 ounce(s) baked ham, cut into 1/4-inch pieces


Directions

1.Preheat oven to 400 degrees F. Arrange potatoes on a rimmed baking sheet. Drizzle with 1 tablespoon oil; season with salt and pepper. Roast until tender and golden brown, about 30 minutes. Set aside.

2.Preheat broiler. Whisk eggs, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the hot sauce in a large bowl; set aside.

3.Heat butter and remaining 2 tablespoons oil in a large cast-iron skillet over medium heat until butter has melted. Add leeks; cook, stirring, until soft, about 5 minutes. Add ham; cook, stirring, until heated through, about 2 minutes.

4.Add egg mixture, and gently stir with a heatproof rubber spatula. Cook, using spatula to pull eggs away from sides, allowing uncooked egg to run underneath, until almost set, about 8 minutes.

5.Arrange potatoes over top of frittata. Broil frittata until set and lightly golden, 30 seconds to 1 minute. Serve, cut in wedges, warm or at room temperature.

Ingredients

Brownie Bites

2/3 cup(s) all-purpose-flour
1/2 cup(s) unsweetened cocoa
1/2 teaspoon(s) baking powder
1 pinch(s) salt
3/4 cup(s) granulated sugar
3 tablespoon(s) butter or margarine, melted and cooled
2 tablespoon(s) honey
1 teaspoon(s) vanilla extract
1 large egg white
Topping

1 cup(s) confectioners' sugar
1 tablespoon(s) milk
1 tablespoon(s) butter or margarine, softened
1/2 teaspoon(s) peppermint extract
2 ounce(s) white chocolate, melted and cooled
2 ounce(s) round hard peppermint candies, broken into chunks


Directions

1.Prepare Brownie Bites: Preheat oven to 350°F. Grease large cookie sheet.
2.In large bowl, combine flour, cocoa, baking powder, and salt. In medium bowl, whisk sugar, butter, honey, vanilla, and egg white until blended. Stir sugar mixture into flour mixture; then, with hand, press dough just until blended.
3.With greased hands, shape dough into 1-inch balls and place on prepared cookie sheet 2 inches apart; press to flatten slightly. Bake 7 to 8 minutes or until brownies have cracked slightly. Transfer to wire rack to cool.
4.Prepare Topping: In medium bowl, whisk confectioners' sugar and milk until smooth. Whisk in butter and extract, then whisk in melted chocolate until smooth. Swirl 1 teaspoon topping on each cookie. Top each frosted cookie with 1 candy piece. Store in tightly sealed container with waxed paper between layers at room temperature up to 3 days or in freezer up to 1 month.