I was reading through a past issue of Better Homes & Gardens when I came across this recipe. I had to make it immediately (well the next day, since I didn't have any grape jam on hand). Delicious! From March 2013 BHG.
At the end of this summer I had about 13 lbs of green tomatoes that I salvaged from my garden. In looking for uses for them, I found several chutney recipes. This one was my favorite that I tried. Adapted from a recipe found on simplyrecipes.com. Lovely as a condiment on chicken, pork, seafood, even hot dogs! Also great with a little cheese on a cracker or tortilla chip.
This year was my first time experiencing garlic scapes. I grilled some, added some to a salad, and made this lovely recipe. These are great with barbecue or any other way you might enjoy a garlic-y pickle. Cook time does not include cooling time.
From EatingWell Magazine. I used dried chiles I had on hand, which turned out to be ancho & pasilla - both a low-heat-level chile. I found the spice level perfect, but if you like spicier, use chile(s) with more heat. Try this with tortillas or as a filling for enchiladas or tamales. Or serve as-is with rice and a salad.
From Betty Crocker. This originally had a chocolate glaze and crushed peppermint candies added to the top but I found they weren't necessary. Tip: Cut the rounds into wedges while they are warm, but do not remove them from the pie plates until they are completely cool so they won’t break.
From Pillsbury (Cheesy Chorizo Chili), with a few modifications. The canned chipotle chile can be substituted with 1/2 tsp ground chipotle powder if desired. This had a nice slow after-burn made as is; if you like it spicier, add additional chipotles or chipotle powder. Be sure to use the Mexican style fresh chorizo not the Spanish style smoked chorizo.
From the Farm Journal's Complete Home Baking Book, pg 300. This recipe had more lemon juice than any other recipe I found already posted. Per the cookbook: "Old plantation favorite brought here originally from England. Its buttery-rich custard filling has a nut-brown topping."
From the Farm Journal's Complete Home Baking Book, pg 300. This was different from other buttermilk pie recipes already posted. I did increase the lemon zest a bit when I made it (probably closer to 1 tsp). Per the cookbook: "A lemony custard pie with the texture of a cheesecake, topped with a sprinkle of ground nutmeg."
All of the other recipes here for Cheeseburger Quiche were low-carb, crustless versions, which was not what I was after, since I had a pie crust to use. After some googling, I found a few recipes which I combined to make this one. Serve with your favorite burger toppings if desired!