Kristin McNeil Profile - (10227732)

cook's profile

Kristin McNeil

Kristin McNeil
Home Town: Minnesota, USA
Living In: Minnesota, USA
Member Since: Dec. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Healthy, Kids, Quick & Easy
Hobbies: Camping, Boating, Biking, Walking, Photography, Reading Books
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Pinwheel Cookies
About this Cook
I am a 28 year old mom to a busy eight year old boy! My husband is a great cook and usually does most of our cooking. But we are trying to eat healthier so I am finding that I like to do more of the cooking so I can control what goes into our food.
My favorite things to cook
My fave thing to cook is soups and chowders! I also like casseroles, crock pot recipes, cookies, pies, and bars. I make the best homemade pizza using my bread machine to make the crust!
My favorite family cooking traditions
My son asks for Bats and Cobwebs for supper on Halloween every year (see my Shared/Submitted Recipes for recipe). Around Christmas my son and I make lots of treats and he gets to pick out some of the recipes that we make.
Recipe Reviews 48 reviews
Easy Broccoli Quiche
This. Quiche. Tastes. Amazing. I would give it five stars except there is WAY TOO MUCH filling. The recipe doesn't say to use a deep dish crust so I didn't, but next time I most definitely will. Even so, I know there will be extra filling. I followed the recipe almost exactly except I used frozen broccoli, much less cheese (because I ran out of room in the crust) and four slices of bacon which I fried and crumbled. I cooked the broccoli in the microwave, drained, patted dry and chopped smaller. I sprinkled 2.5 ounces of Mozzarella/Cheddar blend on the bottom of the crust (just over 1/2 cup). I mixed the 4 eggs with just under 1.5 cups milk with my immersion blender. Do this! Trust me! This is what makes the quiche light and fluffy. I cooked the onions in the bacon grease from the four slices of bacon I fried. I stirred the onion/garlic mixture and the bacon crumbles into the eggs. I sprinkled maybe a little over a cup of broccoli over the cheese and then poured the egg mixture over top. I ran out of room to add anymore cheese but I didn't miss it. I had enough extra egg mixture and some extra broccoli to fill a ramekin and make a mini crustless quiche. The quiche was done at 45 minutes and the mini took 20-25 minutes.

2 users found this review helpful
Reviewed On: Dec. 30, 2014
Clark's Quiche
I made this for Food Day at work. Everyone loved it and several asked for the recipe. Make sure you use Deep Dish pie crusts. I decreased the eggs to 7 and had to decrease the cheese because it wouldn't all fit in the shells. Otherwise I followed the recipe exactly. The prep time takes about an hour. I don't know how the author could possibly have done it in 15 minutes. FYI: Walmart has Great Value branded shredded cheese packages with a blend of Monterey Jack and Cheddar!

0 users found this review helpful
Reviewed On: Dec. 11, 2014
Crustless Spinach Quiche
This was my first time making and eating a crustless quiche so I wasn't sure what to expect. I wanted a healthy breakfast and we love quiche so I decided to give this a try… and make it even a little healthier. It was delicious! It's easy to warm up a slice for a quick breakfast. With the following modifications there are 240 calories per slice: I added chopped mushrooms with the spinach and sautéed together with the onions, decreased the cheese to 2 cups using an 8 oz block of swiss that I shredded, added 1/2 cup of low fat cottage cheese, added a few green onions and topped with roma tomato slices. I read online that your quiche is done when the internal temperature reaches 170 degrees. Do not let it go over 185 degrees as it will get tough.

8 users found this review helpful
Reviewed On: May 21, 2014
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