Aloha

Our P. E. O. Chapter celebrated our first meeting of the fall with a Hawaiian themed meeting.  While we didn't do any hula dances, we greeted each member with a lei and enjoyed tropical flavored refreshments. My part was these Coconut Macadamia Nut Bars, with lots of butter, sugar, cream they are deviously rich and yummy with coconut and macadamia nuts to add taste and texture. We also served mini fruit kabobs, mixed nuts and more macadamia nuts, and a sparkling pineapple punch. 

COCONUT MACADAMIA NUT BARS

 

Ingredients

Crust: 

2 cups flour

2 sticks cold butter, cut into pieces

⅔ cup powdered sugar

 

Coconut topping: 

½ stick butter (1/4 cup)

½ cup packed brown sugar

¾ cup canned cream of coconut

¼ cup heavy cream

2 tablespoons fresh lemon juice

2 ⅔ cup sweetened flaked coconut

1 ⅓ cup macadamia nuts, large pieces halved

 

Directions:

1. Preheat oven to 350 °. Grease or line 9 x 13-inch pan with nonstick foil or parchment paper. 

2. In food processor, pulse together flour, 2 sticks of butter and powdered sugar till butter is the size of small peas and mixture resembles cornmeal. Pat into bottom of prepared pan (the dough will be crumbly). Bake 20 minutes. 

3. Melt the half stick of butter in a saucepan. Remove from heat. Add brown sugar, and stir till dissolved. Add the rest of the ingredients and mix well. Pour topping over crust. Reduce oven temperature to 325 °. And bake about 40-50 minutes till bars are lightly browned. 

4. Cut into bars when cool. These freeze well. 

 

Yield 24 bars. 

Recipe from thatskinnychickcanbake.com

 

 

Sausage and Pepper Quiche

Is is Fall or is it Summer? The calendar says fall and the temperature says sumner. Its hard to know what to cook on these 'no-season' days.  Here's a good recipe for those between salads and soups meals. 

Its also an easy recipe to adapt to what you have on hand. I used some evaporated milk left from another recipe instead of heavy cream and added some chopped tomatoes left from a salad prep. Mushrooms would also be a good addition. 

SAUSAGE AND PEPPER QUICHE                    

Ingredients: 

1 store bought 9-inch pie crust

1 pound regular or hot breakfast sausage

1 tablespoon olive oil

1 tablespoon butter

½ large red bell pepper, diced

½ large green bell pepper, diced

1 medium yellow onion, diced

2-3 cloves garlic, minced

4 large eggs

1 cup milk

⅓ cup heavy cream or half and half

1 cup cheddar cheese, grated, 

1 teaspoon dried sage

½ teaspoon each salt and black pepper

 

Directions: 

Preheat oven to 375 ° F. If you’re using a rollout crust - Spray 9-inch pie plate or tart pan with nonstick spray. Roll out pie crust and press into a 9-inch pie plate. Trim away any excess dough and flute or crimp the edges of the crust. Set aside. If you’re using a preformed crust, just set aside to thaw. 

Heat ½ tablespoon oil in a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 5-7 minutes. Using a slotted spoon, transfer the sausage to a paper towel lined plate. 

Add remaining oil and butter to skillet. Add onions and cook until they are caramelized, approximately 10-12 minutes. Add bell peppers and cook, stirring occasionally for an additional 3-4 minutes.  Add garlic and cook for 1-2 minutes. Remove peppers and onions from heat and set aside. 

Meanwhile, in a large bowl, whisk together eggs, milk and heavy cream; whisking until well combined. Stir in cooked sausage, vegetables, cheese, sage, salt and black pepper. Pour egg and sausage mixture into the prepared pie crust. 

Bake in preheated 375 ° F. oven for 40-45 minutes or until crust is golden brown and filling is set. Serve warm, at room temperature or cold, garnished with fresh sage, if desired. 

 

Good to serve with fresh fruit or a simple salad. 

6 servings