Thanksgiving is the start of that special time of year when we gather with our family and friends, sharing thanks over home cooked meals. We thought we would share some of our RESA Leaders’ favorite holiday recipes, just in case you are looking to mix up your usual recipes this season! Kristine Vowles, the RESA Arizona State President shares some of her favorite recipes that were passed down from her mom.
Christmas Morning Brunch: Corn Tortilla Breakfast Quiche
Ingredients:
- 3/4 – 1 lb sausage (I use the regular, you can use the hot, if you like it spicy, but don’t use the maple flavored kind)
- 6 corn tortillas
- 1 cup cheddar cheese
- 6 eggs, beaten
- 1/2 cup whipping cream
- 1/4 cup minced (fresh or dried) parsley flakes (If you want more of a Tex-Mex flavor, use cilantro instead of parsley)
- 1 cup Jack cheese
- 1 large or 2 small cans chopped green chili’s
- 1/2 cup small curd cottage cheese
- 1/2 teas. chili powder
Directions:
Cook and drain sausage. Spray quiche (or pie plate) with pam spray oil slightly. Place tortilla’s in quiche pan, spread around evenly with one in the middle.
Layer: sausage, cheese, then chili
Whip together the eggs, cream, cottage cheese, chili powder and parsley flakes
Pour over chili’s.
Bake 350 for 50-60 minutes -check about 40 minutes and then 50 minutes to make sure it is done and not over cooked.
It is done if a toothpick inserted comes out semi-dry. Let it cool for about 10 minutes before serving. After cutting it, if it seems undone in the center, put it in the microwave for about 5 minutes.
Streusel Topped Creamy Pumpkin Pie
Ingredients:
- 1 1/4 cups cold milk
- 2 packages (4-serving size) cheesecake flavor instant pudding and pie filling
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin
- 1 tub (8 oz) frozen non-dairy whipped topping, thawed, divided
- 1 Keebler Ready Crust Graham Pie Crust
Streusel Topping:
- 1/2 cup chopped walnuts
- 2 tablespoons brown sugar
- 1 tablespoon margarine or butter
Directions:
In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick) Fold in half of whipped topping.
Spread in crust. Refrigerate at least 4 hours or until set.
In small microwave safe bowl combine walnuts, brown sugar and margarine. Microwave on high for 1 1/2 to 2 1/2 minutes or until bubbly, stirring once. Spread on foil to cool.
Crumble walnut mixture over pie. Serve with remaining whipped topping. Store in refrigerator.
Yield 8 servings
Note: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.
Creative Director at RESA
Felicia is the Creative Director for the Real Estate Staging Association (RESA®). Her goal is to promote those in the industry who advance professionalism and excellence in real estate staging and provide valuable resources for home stagers and real estate agents alike.
Felicia has a background in production design and studied at Academy Of Art University where she had a focus in Motion Pictures And Television. In her free time you can find her reading about the latest marketing trends or hanging out with her husband in Disneyland.
Felicia has a background in production design and studied at Academy Of Art University where she had a focus in Motion Pictures And Television. In her free time you can find her reading about the latest marketing trends or hanging out with her husband in Disneyland.
Latest posts by Felicia Pulley (see all)
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