Recipe(tried): Florentine Quiche Lorraine, Fruit Cup Dusted with Powdered Sugar, Blueberry Citrus Muffins

Hello Everybody,

Well the gardening chores are almost over, I can't wait to just sit out back with a good book and enjoy the fruits of our labor!

Tonight we will be enjoying a simple, light dinner of Quiche Lorraine, Fruit Cup and Blueberry Citrus Muffins.

FLORENTINE QUICHE LORRAINE
From: Gina, Fla

1/2 lb. bacon, cooked, drained and crumbled
2 Tbsp. butter
1 small onion, finely chopped
1 clove garlic, minced
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
3 eggs, plus 1 yolk, beaten well till foamy
1/2 cup milk
1/2 cup half-and-half
2 cups grated Swiss cheese tossed in 2 tbsp. flour
1 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground black pepper
1 (9 1/2-inch) pie plate, partially baked

Cook bacon, drain and crumble. Set aside.

Saute onion and garlic in butter. Add spinach and blend well. Take of heat.

Beat eggs till foamy; add milk and half-and-half; beat well. Fold in reserved bacon bits, cheese, parsley, salt, nutmeg and pepper. Mix together well; pour into pie shell.

Bake at 350 degrees F for 50-60 minutes.

Fruit Cup Dusted with Powdered Sugar

strawberries, sliced
pineapple chunks
grapes
bananas, sliced

Arrange in individual sweet fruit cups and dust with powdered sugar.

Blueberry Citrus Muffins
makes 12 muffins

2 c. sifted flour
1/2 c. sugar
1/4 c. brown sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 c. fresh blueberries
1/4 c. butter, melted
8 oz. vanilla yogurt
1 egg
2 t. grated orange rind
1/2 t. lemon extract
2 t. vanilla extract

Heat oven to 375. Line 12 muffin tins with paper baking cups. In a large bowl, combine flour, sugars, baking powder and soda and salt. Add blueberries and toss to coat with flour. Set aside.

In another bowl, combine the cooled melted butter with yogurt, egg, orange rinds and flavorings. Beat until well blended. Stir the wet mixture into the dry mixture just until moistened. DO NOT OVER-STIR. Divide batter into tins and bake 20-25 mts. Cool in pan on wire rack for 5 mts. Remove from tins and serve dusted with powdered sugar on top once they are cool.