PAPPAS BBQ MENU RECIPES

Steps:

• Place all ingredients into a food processor and blend until smooth.
• Scrape down sides and blend again.
• Taste and adjust sweetener if needed.
• Spread batter into a parchment lined loaf pan.
• Refrigerate for 30 minutes.
• Slice into 8 bars then cut bars in half to make 16 bars.
• Freeze for 30 minutes if you are planning on making optional coating.
• If using optional coating, melt chocolate chips and butter in microwave for 1 minute or stove top. Stir until smooth and no lumps.
• Dip the bottom half of the bars into the melted chocolate and lay on a parchment lined baking sheet. Drizzle more chocolate on top of bars if desired.
• Storage: Refrigeration is not needed and these can stay on your counter in an airtight container, but in hot summer months it is best to keep them refrigerated.

Steps:

• <b>Partially bake the pastry shell</b>
• Preheat an oven to 425&#176;F.
• On a lightly floured surface, roll out the dough disk into a 12-inch round. Fold the dough round in half and transfer to a 9-inch pie dish. Unfold the round and ease it into the dish, patting it firmly into the bottom and up the sides. Trim the edges to form a 1-inch overhang. Fold the overhang under itself and pinch to create a high edge on the rim of the dish. Using a fork, prick the bottom of the dough a few times. Freeze for 5 minutes.
• Bake the pastry shell until lightly golden, about 10 minutes. Transfer to a wire rack and let cool. Reduce the oven temperature to 375&#176;F.
• <b>Prepare the filling</b>
• In a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Transfer to paper towels to drain.
• Sprinkle half of the cheese evenly over the partially baked pastry shell. In a large bowl, whisk the eggs until blended. Whisk in the half-and-half, nutmeg and salt. Stir in the bacon and the remaining cheese. Pour the egg mixture into the pastry shell.
• <b>Bake the quiche</b>
• Bake until the filling is set and slightly puffed and the crust is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool briefly. Cut the quiche into wedges and serve warm. Makes one 9-inch quiche.
• Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).