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Cracker Pizza

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Cracker Pizza. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Mrs. Schwartz of Mrs. Schwartz's Kitchen.

 
Confession time: I’ve never mastered the pizza dough. Nope. It’s always turned out mushy, doughy, and, well, just wrong. I’ll keep working on it, but in the meantime, I found with this recipe for Cracker Pizza, submitted by Tasty Kitchen member, Mrs. Schwartz, I don’t really have to worry about it right now. Plus, I’ve grown quite fond of a crispy, crunchy pizza. It’s good eating if you ask me. And this recipe is as simple as it gets. I’m guessing a quick 15 minutes from start to that first crunchy bite.

This Cracker Pizza recipe would be great to use for a pizza party, especially with teenagers. Prepare a pizza bar with a bunch of toppings and let everyone fix their own favorite combo. Fun!

Let me show you how easy it is.

 
 
 
Tasty Kitchen Blog: Cracker Pizza. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Mrs. Schwartz of Mrs. Schwartz's Kitchen.

To get started you’ll need: tortillas, pizza sauce, mozzarella cheese, pepperoni or your favorite toppings, and pizza seasoning (or create your own; I used basil, oregano, garlic powder, and black pepper).

 
 
 
Tasty Kitchen Blog: Cracker Pizza. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Mrs. Schwartz of Mrs. Schwartz's Kitchen.

In addition to the pepperoni, I used some leftover chicken with dried cranberries for a holiday-inspired pizza. That leftover turkey would be veddy, veddy good here too.

 
 
 
Tasty Kitchen Blog: Cracker Pizza. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Mrs. Schwartz of Mrs. Schwartz's Kitchen.

Evenly spread the pizza sauce over the tortilla, and then the cheese, please.

 
 
 
Tasty Kitchen Blog: Cracker Pizza. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Mrs. Schwartz of Mrs. Schwartz's Kitchen.

Add your favorite toppings, and evenly sprinkle the pizza with seasonings.

 
 
 
Tasty Kitchen Blog: Cracker Pizza. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Mrs. Schwartz of Mrs. Schwartz's Kitchen.

The chicken and cranberry pizza is looking good.

Now it’s time to bake, for about 10 minutes. Be sure to watch carefully to avoid burning the crust.

 
 
 
Tasty Kitchen Blog: Cracker Pizza. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Mrs. Schwartz of Mrs. Schwartz's Kitchen.

Yum! Melty cheese on top of a crunchy cracker-style crust.

 
 
 
Tasty Kitchen Blog: Cracker Pizza. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Mrs. Schwartz of Mrs. Schwartz's Kitchen.

And the chicken cranberry combo turned out very nice. The crust is so crispy! It’s hard to believe it only takes 10 minutes for a plain, boring flour tortilla to turn into such deliciousness.

I’m thinking I may serve a few different combinations of these for appetizers at our next gathering. So simple, and the ingredients are basic enough to keep on hand for snacks, or last-minute appetizers.

Dear Mrs. Schwartz,

The recipe for Cracker Pizza is most certainly a keeper. And now I can make pizza any time I want even though I’m stinking up the pizza dough.

Thanks for sharing it with all of us!

Sincerely,
Pizza Dough Challenged Mrs. Johnson

 
 

Printable Recipe

Cracker Pizza

See post on Krysten Schwartz ’s site!
5.00 Mitt(s) 9 Rating(s)9 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 5

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Quick, easy and healthy(er) fix to that pizza craving!

Ingredients

  • 1 whole Large Tortilla
  • 3 Tablespoons Pizza Sauce (or Additional Depending On Your Preference)
  • ¼ cups Mozzarella Cheese
  • 10 slices Pepperoni
  • 3 dashes Pizza Seasoning

Preparation Instructions

Preheat your oven to 415ºF. You want it very hot so the “crust” (tortilla) gets nice and crispy.

Spoon the pizza sauce onto the tortilla, spread it out almost to the edges, evenly.

Top with cheese and pepperoni. Sprinkle with pizza seasoning.

Bake for about 10 minutes. This will brown fast so pay close attention while it is in the oven.

You can modify this with any type of pizza toppings you prefer!

Enjoy!

 
 
_______________________________________

Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 

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Apple Bourbon French Toast Casserole

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

 
Holidays are here and while we’re all planning for the big meals, what about breakfast? I don’t know about you, but I think about lunch and supper menus and then totally forget about breakfast until the last minute. And breakfast is important, especially if your family tends to eat a late lunch like mine does. This Apple Bourbon French Toast Casserole recipe, submitted by Tasty Kitchen member Courtney, caught my eye as perfect breakfast option for those busy holiday mornings, because it can easily be made ahead and popped in the oven when the sun comes up.

It’s a wonderful mix of apples, brown sugar, cinnamon, with a splash of bourbon. Quite honestly though, it would make a perfect dessert. Or just think, leftovers from breakfast can be enjoyed for dessert later that evening. So is it breakfast or dessert? Breakfast? Or dessert? Or maybe a new Tasty Kitchen category altogether: Bressert. I’m going to talk to those in charge around here about it. I think Ree would agree. Bressert. It’s a good thing.

So let’s get started on this bressert thing.

 
 
 
Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

You’ll need butter, brown sugar, bourbon, apples, thick, day old bread, eggs, milk, vanilla, cinnamon, and nutmeg. Courtney’s recipe calls for 6 thick slices of day old bread, but I substituted a crusty French baguette and sliced them thick.

 
 
 
Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Begin by melting the butter and sugar together in a small pan.

 
 
 
Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Whisk it together to combine. Whisk in the bourbon and cook until slightly thickened.

 
 
 
Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Pour the butter/bourbon mixture (otherwise known as delicious goodness) into a baking pan.

 
 
 
Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Top with sliced apples. I cut my apples pretty thin, but you can do whatever you like. Diced apples would be nice too. Add the sliced bread in a single layer on top of the apples.

Almost finished!

 
 
 
Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Beat together the eggs, milk, vanilla, cinnamon and nutmeg. Pour the egg mixture evenly over the bread and let it soak in.

You can either cover the dish and refrigerate it overnight. Or, if you are not making it ahead of time, dip bread slices in the egg mixture before laying them in the pan, then pour the remaining egg mixture over the casserole.

 
 
 
Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Bake it up! It turns a lovely golden brown, with a crusty top, and an ooey, gooey, sweet bottom.

 
 
 
Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Look at the delicious goodness at the bottom. YUM! What better way to start—or end—the day. The perfect bressert, I’d say.

 
 
 
Tasty Kitchen Blog: Apple Bourbon French Toast Casserole. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

A big thanks to Courtney for submitting this recipe. It’s going in my bressert file for ever and ever. Which pretty much is in keeping with the name of Courtney’s blog: Bake. Eat. Repeat.

 
 

Printable Recipe

Apple Bourbon French Toast Casserole

See post on Courtney’s site!
4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

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Servings: 6

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Bourbon caramel coated apples and cinnamon spiked French toast make for a quick and decadent make-ahead breakfast!

Ingredients

  • ½ cups Butter
  • 1 cup Brown Sugar
  • 2 Tablespoons Bourbon
  • 3  Large Baking Apples, Cored, Peeled, And Sliced
  • 6 slices Day Old Bread, Sliced Thick
  • 4  Eggs
  • 1 cup Milk
  • 1 Tablespoon Vanilla Extract
  • 1-½ teaspoon Cinnamon
  • 1 dash Nutmeg

Preparation Instructions

1. In a small pan melt butter and sugar together. Whisk to combine. Cook until slightly thickened. Add bourbon and whisk again. Continue to cook for about 1 minute.
2. Pour butter mixture into a 9″ x13″ pan. Arrange sliced apples on top.
3. Arrange slices of bread on top of apples.
4. In a large bowl, beat together eggs, milk, vanilla, cinnamon, and nutmeg. Pour mixture over bread.
5. Cover dish and refrigerate overnight (see note below). In the morning, place casserole dish in the oven. Heat to 350ºF. Bake for 45 minutes to 1 hour, or until apple slices have softened and bread is golden brown.

Note: If you are preparing the casserole the morning you are serving it, dip bread slices in egg mixture before putting them in the pan. Pour remaining egg mixture over the top of bread slices. Bake at 350ºF for 40-45 minutes.

 
 
_______________________________________

Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 

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Pasta Carbonara with Corn and Chiles

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Corn Chile Pasta Carbonara. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Erin of Dinners, Dishes and Desserts.

 
Nothing tempts my palate more than a tasty plate of pasta, and Tasty Kitchen is chock full of fabulous pasta recipes. There’s so many to choose from. How do you ever begin to decide? Decisions, decisions …

Since I still have jalapeño coming out of my ears, I decided to try a version of pasta carbonara from Erin that she adapted from Everyday with Rachael Ray called Pasta Carbonara with Corn and Chiles. It combines sweet corn, spicy jalapeño, with the savory traditional carbonara ingredients to create a perfect pasta bite.

 
 
 
Tasty Kitchen Blog: Corn Chile Pasta Carbonara. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Erin of Dinners, Dishes and Desserts.

Here’s what you’ll need: egg noodles (or pasta of choice), bacon, sweet corn, jalapeño, garlic, thyme, parsley, white wine, egg yolks, parmesan cheese, and of course, salt and pepper to taste.

Begin by cooking your pasta according to package directions. Before draining the pasta, you’ll need to save one cup of the pasta water for use in the recipe. Be sure to read through the full printable recipe for detailed directions for amounts, etcetera.

 
 
 
Tasty Kitchen Blog: Corn Chile Pasta Carbonara. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Erin of Dinners, Dishes and Desserts.

While the pasta is cooking, brown the bacon over medium-high heat.

Add the corn and let it cook until slightly beginning to brown on the edges, about 5 minutes.

The recipe calls for fresh corn, scraped off the cob. I didn’t have any so I substituted canned sweet corn. (Egads!) It worked just fine, but when available, fresh is always better.

 
 
 
Tasty Kitchen Blog: Corn Chile Pasta Carbonara. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Erin of Dinners, Dishes and Desserts.

Next goes in the jalapeño, garlic and thyme. Stir it all up and cook for another couple of minutes.

 
 
 
Tasty Kitchen Blog: Corn Chile Pasta Carbonara. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Erin of Dinners, Dishes and Desserts.

The parsley and wine get mixed in next. Then simmer on low heat while you prepare the rest of the dish.

 
 
 
Tasty Kitchen Blog: Corn Chile Pasta Carbonara. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Erin of Dinners, Dishes and Desserts.

Beat the egg yolks in a small bowl, then slowly whisk in the reserved cup of pasta water to temper them, so they slowly warm without scrambling. Take your time, then add to the mixture.

 
 
 
Tasty Kitchen Blog: Corn Chile Pasta Carbonara. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Erin of Dinners, Dishes and Desserts.

Add the pasta and toss it all well to coat. Try very hard to not dive in now because you have one more thing to add: the cheese.

 
 
 
Tasty Kitchen Blog: Corn Chile Pasta Carbonara. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Erin of Dinners, Dishes and Desserts.

Cut the heat, in goes the cheese, and toss until all pasta is coated well.

Yummy. Yum. Yum.

 
 
 
Tasty Kitchen Blog: Corn Chile Pasta Carbonara. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Erin of Dinners, Dishes and Desserts.

I honestly could enjoy this a couple of times a week, or, truth be told, everyday. But all good things in moderation right?

Thanks Erin for adding this one to the pasta mix here on Tasty Kitchen. My kitchen was definitely a tasty place to be with this dish. Visit Erin’s blog Dinners, Dishes and Desserts for more deliciousness!

Remember to check out the full printable recipe below for all measurements and more detailed instructions.

 

Printable Recipe

Pasta Carbonara with Corn and Chiles

See post on Erin’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Difficulty: Easy

Servings: 4

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Creamy Pasta Carbonara with Fresh Sweet Corn and a little kick!

Ingredients

  • 1 pound Egg Noodles
  • ⅓ pounds Bacon, Diced
  • 4 ears Sweet Corn, Scraped
  • ½ whole Jalapeno, Seeded And Chopped
  • 6 cloves Garlic, Chopped
  • 1 Tablespoon Fresh Thyme
  • ¼ cups Fresh Parsley, Chopped
  • ½ cups Dry White Wine
  • 3 whole Egg Yolks
  • ½ cups Parmesan Cheese

Preparation Instructions

Cook the pasta according to the package directions. Reserve 1 cup of the cooking liquid.

While the pasta is cooking, over medium-high heat, brown the bacon. Add the corn and lightly brown the edges. After about 5 minutes, add the jalapeno, garlic, and thyme. Stir for 2 minutes. Add the parsley and wine. Simmer on low heat.

In a small bowl, beat the eggs. Slowly add in the reserved cooking liquid to temper them. Add the pasta and egg yolks to the corn mixture and toss. Remove from heat, add the cheese and toss vigorously to form a silky sauce, 1 to 2 minutes.

Top with extra cheese and chives if desired.

 
 
_______________________________________

Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 

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Baked Sweet Potato Fries

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Baked Sweet Potato Fries. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Caitlin (maude10).

 
Healthy snack options mean, well, it means options. And options are good, especially when we’re heading into the holiday season, packed with all flavors of goodies at every turn. Yes, having healthy and tasty options in your repertoire is always a good thing. This recipe for Baked Sweet Potato Fries submitted by Tasty Kitchen member Caitlin is one of those options. Sweet potatoes are packed with carotenoids, vitamin C, potassium, and fiber, and baking the fries, as this recipe calls for, keeps the fat down. Good for snacking, or as a side dish, these Baked Sweet Potato Fries are satisfying to the max. Simple too. Let me show ya.

For starters, I’d recommend doubling or tripling this recipe right off the bat. They’re good and will get gobbled up quick.

 
 
 
Tasty Kitchen Blog: Baked Sweet Potato Fries. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Caitlin (maude10).

You’ll need: sweet potato(es), olive oil, salt, pepper, garlic powder, and cayenne pepper.

(The spices/herbs can easily be changed for different flavor combos, so be creative with these. Maybe rosemary, salt, and olive oil? A simple trio, but mighty tasty too.)

 
 
 
Tasty Kitchen Blog: Baked Sweet Potato Fries. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Caitlin (maude10).

Slice the sweet potato into strips, about 1/2″ thick. The thinner they are, the crispier they’ll be. They’ll cook quicker too, so make sure you account for that in the cook time.

 
 
 
Tasty Kitchen Blog: Baked Sweet Potato Fries. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Caitlin (maude10).

Place the fries in a bowl and add the olive oil.

 
 
 
Tasty Kitchen Blog: Baked Sweet Potato Fries. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Caitlin (maude10).

Then add the spices and combine well, coating all fries evenly. We like it spicy, so I added a full 1/8 teaspoon of cayenne to ours. Yum!

 
 
 
Tasty Kitchen Blog: Baked Sweet Potato Fries. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Caitlin (maude10).

Spread in a single layer on a baking sheet and bake for 15 minutes. Toss and continue baking another 10-15 minutes until crisp. Ovens vary, so make sure to watch your first batch closely to see what cook time is appropriate for your oven.

 
 
 
Tasty Kitchen Blog: Baked Sweet Potato Fries. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Caitlin (maude10).

That’s it! Easy huh? And totally drool worthy. Try them soon and let me know what you think. And again, you may wanna double the batch.

A big thanks to Caitlin for the recipe. We’ve already made it three times this week. My 13-year-old son even asked for them for a snack. Smart kid, I think. Definitely a good option.

 
 

Printable Recipe

Baked Sweet Potato Fries

5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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These puppies are quickly becoming my new popcorn, a.k.a. my new late-night, movie watching snack. They are quick and easy, as well as healthier than the starchy alternative. I leave the skins on them, because Maude tells me to, but you should follow your instincts on that one. Don’t be surprised if you find yourself making these at 11 pm when everyone else is asleep, but you have a lot of Grey’s Anatomy to catch up on.

Ingredients

  • 1 whole Sweet Potato
  • 2 Tablespoons Olive Oil
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Pepper
  • ¼ teaspoons Garlic Powder
  • 1 pinch Cayenne Pepper (if You're Down With That)

Preparation Instructions

1. Preheat the oven to 450F.

2. Scrub the sweet potato and cut into 1/2 inch slices (or thinner if you like your fries crispier).

3. In a bowl, toss the sweet potatoes with the olive oil, kosher salt, pepper, garlic powder, and cayenne (if you like-ah some spice-ah).

4. Arrange fries evenly on a cookie sheet and bake for about 20 to 30 minutes minutes, checking after 20 minutes to prevent burning (ovens vary). Flip halfway so they cook evenly.

5. Settle in for a good movie and a glass of wine with a delicious snack.

Suggestion: Try throwing on some parmesan cheese during the last few minutes of baking for a yummy surprise!

 
 
_______________________________________

Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 

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Homemade Goldfish Crackers

Posted by in Baking, Step-by-Step Recipes

There are amazing recipes all over the internets---impressive cakes and cookies, pies galore, delicious pasta dishes, fantastic dinner ideas, and so much more. But what has had me a little stumped were homemade crackers. Homemade crackers? Who in the world has time to make homemade crackers? They looked like they'd be difficult and totally something I wouldn't be…

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Marvin’s Peachy Bread Pudding

Posted by in Baking, Step-by-Step Recipes

  Tasty Kitchen is such a fun online community. Discovering delicious recipes is great, but what makes it even better is making new friends. Each time I find a recipe here on Tasty Kitchen, it’s as if a new friend has invited me into their kitchen, into their home, for a peek into their lives […]

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Lemon Cream Granola Parfaits

Posted by in Step-by-Step Recipes

It’s funny how our bodies crave certain things at different times of the year isn’t it? As soon as the temperature rises—and it has risen indeed, my friends—my taste buds crave all things citrus. So when this Lemon Cream Fruit Dip from The Suzzzz was recently added to Tasty Kitchen, I didn’t waste any time […]

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Brie and Bacon Quiche

Posted by in Step-by-Step Recipes

  Quiche may be considered the quintessential fare for Mother’s Day, a bridal luncheon, or any event centered around food and women. But my husband was quite swept away by this Brie and Bacon Quiche from Tasty Kitchen member Nancy in New Mexico. And, yes, he’s a real man, apparently a real man who recognizes […]