Recipe(tried): Light Summer Meal... Spinach and Mushroom Quiche, Carrot Tea Bread with Honey Butter Spread, Peanut Butter Brownie Cupcakes

Hey Y'All!

Thought I would share with you the delicious dinner we enjoyed this Saturday evening...lately it is so hot that a light meal is usually all one needs.

While I was at my dentist's office getting a cleaning, my hygienist told me about Paula Deen's delicious Peanut Butter Brownie Cupcake. I was even more delighted when she told me the book it came out of, which I already had at home. They truly are decadent and delicious with an ice-cold glass of milk. I love watching her show every day!

My very favorite ones are her, Giada DeLaurentiis of Everyday Italian and Ina Garten of the Barefoot Contessa. Which ones are your favorite? Do you enjoy watching the Food Network shows?

SATURDAY'S MENU:
Debbie D's Iced Tea
Spinach and Mushroom Quiche
Diced Chunks of Cold Cantaloupe
Carrot Tea Bread with Honey Butter Spread
Peanut Butter Brownie Cupcakes

Here are the recipes for you!

Enjoy! Gina

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SPINACH AND MUSHROOM QUICHE
Source: Some Like It South by the Junior League of Pensacola, Florida
Servings: 6-8

1 (9-inch) deep dish pie shell
1/2 cup chopped shallots
1 (10 oz.) pkg. frozen, chopped spinach, thawed and drained
1/4 lb. fresh mushrooms, chopped
1 clove garlic, minced*
2 Tbsp. butter
5 eggs, beaten
1 cup whipping cream
1/2 cup milk
3/4 cup shredded Swiss cheese (plus small amount for top)
1/4 cup grated Parmesan cheese*
1/2 tsp. nutmeg*
salt and pepper to taste
butter

Bake pie shell at 375 for 10 minutes. Set aside to cool.

Cook shallots, spinach, mushrooms and garlic in butter until moisture is absorbed.

In a bowl, combine, eggs, cream, milk, Swiss and Parmesan cheese, nutmeg, salt and pepper. Add the spinach mixture and blend well. Pour onto the crust, sprinkle with a little more Swiss cheese. Dot with butter.

Bake in a 375 oven for 30-40 minutes or until knife comes out clean. Cool 10 minutes before cutting.

Serve on a plate with chunks of diced cold sweet cantaloupe.

*My additions to the recipe.

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CARROT TEA BREAD WITH HONEY BUTTER SPREAD
Source: Turnip Greens, Ham Hocks & Granny's Buns by Dianne C. Evans

3/4 cup vegetable oil
1 cup sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla
1 cup grated raw carrots
1/2 cup chopped nuts
HONEY BUTTER SPREAD:
1 stick (1/2 cup) butter, softened
3 Tbsp. honey
1/2 tsp. cinnamon

Preheat oven to 350. Grease and flour a 9-inch loaf pan.

Mix all ingredients together in the order given. Pour into prepared pan.

Bake in oven for 1 hour or until done. Cool slightly. Turn out of pan onto rack and cool completely.

HONEY BUTTER SPREAD:
Mix butter, honey, and cinnamon in a bowl; set aside.

When loaf is cooled, dust with confectioner's sugar. Serve with Honey Butter Spread.

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PEANUT BUTTER BROWNIE CUPCAKES
Source: Paula Deen & Friends Living It Up Southern Style by Paula Deen
Makes 2 dozen*

1 (18 1/2 oz.) box Duncan Hines Chewy Fudge Brownie Mix
1 (12 oz. pkg.) miniature peanut butter cups
cupcake liners

Preheat oven to 350. Line muffin tins with cupcake paper liners.

Prepare the brownie mix as directed on package for cake-like brownies. Fill the prepared muffin cups halfway with batter.

Press 1 peanut butter cup in center and fill up with batter until it reaches the top.

Bake for 18-20 minutes. When they can be handled safely, remove them from the tin and cool completely. Store in airtight container.

*NOTE: I followed the directions and found I needed to use another box of brownie mix and made 18 cupcakes. I had one tin with 12 cups and another tin with 6 cups. Just thought I'd pass that along, just in case. They are DELICIOUS!!!!