Page 31 - DCBE_LIFE_Magazine_JUNE2020D

MAY / JUNE 2020 31 DeCordova Bend Estates LIFE

Whip It Up!

~ CHOCOLATE PECAN CLUSTERS ~ ~ POTATO-CRUST QUICHE LORRAINE ~

I’ve become really inventive with this recipe. You can use almost any It may sound unlikely that hash-brown potatoes could form a sturdy
cereal, nuts, raisins and all types of dried friut, with or without the crust, but when bound by just a hint of Dijon mustard and baked until
chocolate, and make really delicious snacks. I also use the old tried and golden, it works well. A generous helping of cheese lends a deliciously
true rice krispies treats recipe using the melted marshmallows and mix melty texture. Each starchy potato strand is so crispy, you’ll forget
it up with different cereals and dried fruits and they also makes pastry crust ever existed.
delicious healthy snacks. Ingredients
These smooth, chocolatey clusters melt in your mouth. And best of all,
4 Tablespoons melted butter, divided by half
they're no-bakes.
1 bag hash brown potatoes, thawed
Ingredients
(1 pound 4 ounces works perfectly.)
1 package (11.5 oz., 2 cups) milk chocolate morsels salt and pepper, to taste
1 tablespoon vegetable shortening 1/2 teaspoon nutmeg
2 cups Rice Krispies® cereal or 2 cups cocoa cereal 1 heaping Tablespoon Dijon mustard
1 cup toasted, coarsely chopped pecans 1 Tablespoon olive oil
Pecan halves 4 slices bacon, chopped into 1/4-inch pieces
1 large onion, diced
Directions
1 Tablespoon finely chopped fresh thyme
1. In 2-quart saucepan combine chocolate morsels and shortening. Cook 2 cloves garlic, minced
over low heat, stirring constantly, until morsels melt and mixture is 6 eggs
smooth. Remove from heat. 1/2 cup half and half
1 1/2 cups shredded Gruyère
2. Stir in RICE KRISPIES cereal and pecans. Drop by rounded teaspoon
onto baking sheets lined with wax paper. Top each with pecan half, if Ingredients
desired.
Preheat oven to 400 degrees Fahrenheit.
3. Refrigerate about 30 minutes or until firm. Store in airtight container Brush a cast-iron skillet or pie pan with 2 tablespoons melted butter.
in refrigerator. In a large bowl, combine potatoes, salt, pepper, nutmeg, and mustard.
Press the mixture into the skillet, making sure the bottom has no gaps
and the height is level all the way around. Pour the remaining butter
evenly over the top. Bake until golden, about 30 minutes. Let cool for
at least 5 minutes.
Meanwhile, heat olive oil in a skillet over medium-high heat, and cook
bacon briefly, about 3 minutes. Add onion, thyme, garlic, salt, and pepper.
Reduce heat to medium and cook until softened, stirring frequently,
for about 13 minutes.
In another large bowl, whisk eggs and half and half until smooth. Add
the bacon mixture to a large bowl and stir quickly to combine.
Pour the filling into the cooled crust. Bake for 15 minutes. Sprinkle
cheese evenly over the top. Continue baking until browned and
bubbling, about 15 more minutes. Serve warm.