Cowboy Quiche 2 Recipe Cookies

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COWBOY COOKIES II



Cowboy Cookies II image

We made these cookies in school during the 1950s. They are delicious. May substitute butterscotch chips, peanut butter chips, or raisins for chocolate chips.

Provided by Lynne

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 66

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
1 cup shortening
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 cups rolled oats
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Steps:

  • Blend shortening and sugars together. Add eggs, and beat until fluffy. Whisk together flour, soda, salt, and baking powder; mix into the egg mixture. Stir in oats, vanilla, and chocolate chips. Drop by teaspoonfuls on ungreased cookie sheets
  • Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool on wire racks.

Nutrition Facts : Calories 101.7 calories, Carbohydrate 14.1 g, Cholesterol 5.6 mg, Fat 5 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 44.2 mg, Sugar 9.1 g

COWBOY QUICHE



Cowboy Quiche image

A deep dish delight packed with caramelized onions, bacon, and sharp cheddar cheese, this Cowboy Quiche is what your Sunday brunch needs. Real cowboys eat this quiche!

Categories     breakfast     main dish

Time 1h30m

Yield 10 servings

Number Of Ingredients 8

1 whole unbaked pie crust (enough for a deep dish pan)
2 whole yellow onions, sliced
2 tbsp. butter
8 slices bacon
8 whole large eggs
1 1/2 c. heavy cream or half-and-half
Salt and pepper, to taste
2 c. grated sharp cheddar cheese

Steps:

  • Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown. Set aside to cool.
  • Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool.
  • Preheat the oven to 400 degrees. Roll out the pie crust and press it into a large fluted deep tart pan (or a deep dish pie pan).
  • Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust.
  • Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.)
  • Remove from the oven and allow to sit for 10 to 15 minutes. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!

COWBOY QUICHE 2



Cowboy Quiche 2 image

Make and share this Cowboy Quiche 2 recipe from Food.com.

Provided by pickman

Categories     Breakfast

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 8

1 whole unbaked pie shell (enough For A Deep Dish Pan)
2 whole yellow onions, Sliced
2 tablespoons butter
8 slices bacon
8 large whole eggs
1 1/2 cups heavy cream or 1 1/2 cups half-and-half
salt and pepper, to taste
2 cups grated sharp cheddar cheese

Steps:

  • Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown. Set aside to cool.
  • Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool.
  • Preheat the oven to 400 degrees. Roll out the pie crust and press it into a large fluted deep tart pan (or a deep dish pie pan).
  • Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust.
  • Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.).
  • Remove from the oven and allow to sit for 10 to 15 minutes. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!

COWBOY QUICHE



Cowboy Quiche image

Provided by Ree Drummond : Food Network

Time 1h50m

Yield 10 servings

Number Of Ingredients 13

1 unbaked Pam's Pie Crust, recipe follows
All-purpose flour, for rolling
8 slices bacon, fried until chewy
2 yellow onions, sliced
2 tablespoons salted butter
8 large eggs
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste
2 cups grated sharp Cheddar
2 1/2 cups all-purpose or pastry flour
1 teaspoon kosher salt
1 tablespoon sugar
1 cup (2 sticks) cold salted butter, cut into chunks

Steps:

  • Preheat the oven to 400 degrees F.
  • Roll out the pie dough on a floured surface. Gently lay it in a deep-dish pie pan and press it into the grooves of the pan. Cut off the excess. Set aside.
  • Chop up the bacon into bite-sized pieces.
  • Fry the onions in the butter in a heavy skillet over medium-low heat until deep golden brown, 12 to 15 minutes.
  • Meanwhile, mix the eggs, cream and some salt and pepper together in a large bowl. Add the bacon, onions and cheese and stir to combine.
  • Pour the mixture into the pie shell. Cover lightly with aluminium foil, place on a sheet pan and bake for 45 minutes.
  • Remove foil and bake until the quiche is set and the crust is golden brown, about 10 minutes more.
  • Allow to sit for 10 minutes. Fit for a king or a cowboy.
  • Lightly mix 2 cups of the flour with the salt and sugar in a mixing bowl or a food processor. Cut the butter into the flour using a pastry cutter or by pulsing the food processor. (The mixture should look like large crumbs and begin to cling together in clumps.)
  • Add the remaining 1/2 cup flour and mix lightly or pulse two or three times so as not to overmix the flour. Tip into a bowl. Sprinkle 1/4 cup cold water over the dough and mix with your hands or a wooden spoon until the dough holds together. Shape the dough into two discs.
  • Wrap the dough in plastic wrap and store in the fridge until ready to use. It can also be frozen for up to 6 months.

COWBOY QUICHE RECIPE



Cowboy Quiche Recipe image

Provided by Rodney Henry, Food Network Star Season 9 Finalist

Time 1h50m

Yield 2 quiches

Number Of Ingredients 18

1 red potato with skin, sliced the short way
1 onion, finely diced
1/2 jalapeno, with seeds finely diced
1 stick butter, melted
Salt for seasoning, plus 1 teaspoon
Black pepper, for seasoning, plus 1 teaspoon
10 white mushrooms, sliced
5 to 7 strips bacon
1/2 cup diced ham
1/2 red pepper, diced
1/2 green pepper, diced
1/4 cup shredded sharp Cheddar
1/4 cup shredded Gruyere
6 eggs
12 ounces milk
1 pint heavy cream
1 teaspoon ground nutmeg
2 (9-inch) unbaked pie doughs

Steps:

  • Preheat a convection oven to 350 degrees F. On large metal tray lined with parchment paper, add the potatoes, onions and jalapeno. Pour some of the melted butter generously over the vegetables and sprinkle with salt and pepper, to taste. Bake until the vegetables are golden brown and soft, about 15 minutes.
  • On separate large metal tray lined with parchment paper, add the mushrooms. Pour over some more of the melted butter and put in oven for 5 minutes.
  • Arrange the bacon strips on a large metal tray and bake until crispy, about 8 minutes. Remove from the oven and chop.
  • Add the diced ham to an oven-proof skillet and bake for 8 minutes.
  • Preheat the oven to 350 degrees F.
  • Once all of the roasted ingredients are cooked, put the potatoes, onions, jalapeno, mushrooms, crispy bacon bits and ham in large bowl. Add the raw green and red peppers, along with the cheeses. Mix thoroughly.
  • In separate large bowl, whisk the eggs, milk, heavy cream, 1 teaspoon salt, 1 teaspoon black pepper and the nutmeg. Mix thoroughly.
  • In 2 pans with raw crust, add equal amounts of all of the solid ingredients. Pour in the egg mixture and bake for 35 minutes. Serve warm.

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