Bacon Quiche

This recipe came from Kaycee Jones when she and I were both prosecutors with the Polk County D.A.’s Office in Livingston, Texas (she’s a district judge there now). Everybody always loved it when Kaycee brought food to work. She’s a phenomenal cook.


Bacon Quiche


1 unbaked deep-dish pie crust
8 slices bacon, chopped small
1½ cups shredded cheese (e.g., cheddar & monterey jack blend)
6 eggs
1 cup whipping cream (can substitute evaporated milk)
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 tablespoon dried chopped chives


Preheat oven to 350º F.

Cook bacon in skillet over medium-high heat until evenly brown and crisp. Drain in collander and let cool until comfortable to the touch. Sprinkle cheese evenly over bottom of pie crust. Sprinkle bacon pieces evenly over cheese.

In medium bowl, beat eggs lightly with cream and seasonings then pour into pie shell.

Bake 50-60 minutes or until center is set. Let stand 10 minutes before slicing.

Massage Oil

Making a good massage oil is simple after you accomplish two important steps:

STEP 1: Find a nice, light carrier oil that doesn’t leave your skin feeling too greasy. I prefer grapeseed oil because it has a nice texture and is readily available at the grocery store. Some folks prefer a more exotic oil or a blend (see below for our research notes).

STEP 2: Decide on a fragrance oil. If you want to try making your own, I recommend starting with a good primer (I like this one: Aromatherapy Massage Oil). Experimenting with essential oil blends is fun but for massage oil, I’ve yet to find a blend that I like more than Kuumba Made Black Copium.
Kuumba Made Black Copium
I adore this fragrance! It may seem pricey but it goes a long way.

The right ratio of fragrance oil to carrier oil will depend on the strength of your fragrance oil as well as your own personal preference. My recipe is based on a ratio of 5 drops fragrance oil to 1 oz carrier oil.



Massage Oil

  • Difficulty: easy
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Black Copium gives this massage oil an exotic, sensual fragrance that’s just sublime.


4 oz. grapeseed oil
1 ml (approximately 20 drops) Black Copium fragrance oil


disposable pipette (for measuring the fragrance oil)
glass measuring cup
stirring utensil (I tend to use a bamboo chopstick but an ordinary spoon would do)
4-oz glass bottle with cap


Add the ingredients to the glass measuring cup. Stir until well-blended. Pour the blended oil into the bottle and cap it.


NOTES FOR BASE CARRIER OILS (These oils can be used up to 100% of the total blend.):

  • Grapeseed –Pale green and little-to-no odor with a smooth, silky texture without being greasy. One of the lightest carrier oils available, it is a great choice for massage oil in many respects. It has mildly astringent qualities which help to tighten and tone the skin and makes it useful for acne and other skin complaints. However, most grapeseed oil is extracted from grape seeds using a solvent (rather than being pressed from the seeds), which some aromatherapists say make it an inferior oil for aromatherapy massage. 3 month shelf life. (Chemical Analysis:
  • (Sweet) Almond — Finely textured and helps to leave the skin soft and satiny smooth but is easily absorbed and non-greasy. Helps relieve irritation, inflammation and itching, and is greatly lubricating because it does not penetrate too quickly. It is a good massage medium to use to help spread the oil and essential oil mixture, while still allowing you time to do a good massage before it is absorbed by the skin. Pale yellow, rich in protein, cleansing, moisturizing & nourishing for all skin types. Mostly used on its own as a massage carrier oil but it also works well by diluting with 10% wheatgerm oil to help give it a longer shelf life. Use 100% as base oil or 50% with grapeseed or apricot kernel (lighter), for massage. It should NOT be used by people with nut allergies. 1 year shelf life. (Chemical Analysis: )
  • Apricot Kernel –Pale yellow with a light texture. Similar properties to sweet almond oil, high in vitamin A & B, skin repair and rejuvenation. The semi-oily texture makes this oil helpful in massage blends. The moisturizing, nourishing and revitalizing properties combine well with selected essential oils to give a superb facial massage. Especially beneficial for dehydrated, delicate, mature and sensitive skin. Helps to sooth inflammation. Easily absorbed by the skin without leaving it feeling oily. A good alternative to sweet almond oil for people with nut allergies. Should be refrigerated after opening. 6 month to 1 year shelf life. (Chemical Analysis: )


As a rule of thumb, you need about 30 ml (1 fluid oz) of carrier oil to perform a full body massage. The appropriate ratio of essential/fragrance oil to carrier oil will depend on the strength of the former and individual preference. In our research, we found the following suggested ratios:

  • 3-5 drops essential oil : 1 oz. carrier oil.
  • 10 drops essential oil : 1 oz. carrier oil -OR- a 3% ratio (for facial treatment, no more than a 1.5% dilution ratio).
  • 8 drops of essential/fragrance oil : 6 teaspoons (1 oz) carrier oil.
  • 5 -10 drops essential oil of lavender : 2 ounces carrier oil.
  • FOR BABY MASSAGE OIL: 4 oz carrier oil : 5 drops lavender essential oil + 5 drops orange essential oil

NOTE FOR BATH OILS: Castor, Sulfated (Turkey “red”)–Gold in color, no scent, Disperses in water, doesn’t float on top. Used in bath oils to carry and disperse essential and other oils.


Supplemental Carrier Oils (use up to 10% for the properties)

  • Grapefruit Seed Extract –Natural preservative. 2 drops per oz or up to 5%.
  • Vitamin E –D-Alpha Tocopherol; 550 I.U.’s per ml; promotes elasticity; 1ml.(25 drops)an oz. as an anti-oxidant in base oils.
  • Wheat Germ –Red/orange. Good for dry, oily or mature skin. Rich in vitamin E. Too thick to use on its own as a massage oil, but it can be blended with lighter oils. Add 1/8 ounce per ounce of carrier oil as an anti-oxidant.

Oil Information

Fragrance Oil Ratios

Lavender Spray

Use this mixture to freshen baby or pet linens between washings. It eliminates odor by consuming biological matter such as sweat, urine, and saliva, and leaves behind a fresh lavender fragrance.

Lavender Spray



  • spray bottle


Combine the ingredients and stir or shake gently to mix. Add the mixture to the spray bottle. Spray on affected area and allow dampness to dry before use.

The above recipe is designed to use an entire 32-oz bottle of enzyme spray. The following measurements are scaled up and down for larger and smaller batches.

Ingredients for Extra-Large Batch

Ingredients for Small Batch

Kale & Cheddar Egg Muffins

These delicious and nutritious muffins are easy to make and do well as leftovers. For a quick, on-the-go breakfast, pop two refrigerated muffins in the microwave for 60-75 seconds.

Kale & Cheddar Egg Muffins

  • Servings: 6
  • Difficulty: easy
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  • 2.5-oz package real bacon bits
  • approximately 2 tablespoons freeze-dried chives (to taste)
  • approximately 2 cups kale greens, shredded and stems removed (spinach is a good substitute)
  • approximately 1/2 cup shredded cheese (to taste; I usually use sharp cheddar but I’ve used a variety of cheeses and blends that have all turned out well)
  • 32-oz carton liquid egg (I prefer whole egg but egg white works well, too)

Other Item(s) Needed: 12-muffin pan, cooking spray


  1. Preheat oven to 375 degrees and prepare the muffin pan with cooking spray.
  2. Using a small spoon, divide the bacon bits evenly between the muffin cups. Sprinkle each cup with chives to taste (I use approximately 1 teaspoon per cup). Fill each muffin cup with kale and sprinkle a large pinch (1.5 to 2 teaspoons) of shredded cheese over the top. Top off with liquid egg, using a small spoon to re-distribute the liquid as necessary for an even fill.
  3. Bake at 375 degrees for 30 minutes or until the tops are golden brown. Remove from oven and cool for a few minutes before eating. Serve warm.

Balsamic Brussels Sprouts

Balsamic Brussels Sprouts

Cook’s Notes: Next time try marinating the Brussels sprouts in salt + balsamic vinegar before steaming. Then taste before sprinkling with (sea?) salt in preparation for roasting.


1 lb Brussels sprouts, washed, trimmed, and cut in half
approximately 1/4 cup of balsamic vinegar + more for basting
2 tablespoons olive oil
salt and cracked pepper, to taste

OTHER ITEM(S) NEEDED: Ziploc Zip ‘n Steam bags, Roasting pan or baking sheet, Cooking Spray


Preheat oven to 375 degrees F.

Add the Brussels sprouts, balsamic vinegar, and olive oil to a steam bag. Cook according to steam bag instructions until tender. I find most vegetables require a little more time than the instructions indicate, but then I’m southern. 😉

Prepare the roasting pan or baking sheet with cooking spray. Empty the steam bag contents onto the pan or sheet then arrange the Brussels sprouts in a single layer, cut side down. Sprinkle generously with salt and pepper.

Roast the Brussels sprouts for 10 minutes. Flip the Brussels sprouts over so that the cut sides face up. Baste with more balsamic vinegar and roast for another 10 minutes.

Remove from the oven and serve immediately.


Adapted from

Pumpkin Bread (or Muffins)

Pumpkin Bread (or Muffins)


2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 eggs
1 cup sugar
1¼ cups canned pumpkin (a little less than a 15-oz can)
½ cup evaporated milk
2 tablespoons vegetable oil
½ cup finely chopped walnuts


Preheat oven to 350º F. In medium bowl, combine flour, baking powder, baking soda, salt, and spices. In large bowl, beat eggs, sugar, pumpkin, evaporated milk and oil until blended. Add flour mixture and nuts; mix just until moistened.

FOR BREAD: Pour into greased 9 x 5-inch loaf pan. Bake for 60 to 65 minutes or until wooden toothpick inserted in center comes out clean.

FOR MUFFINS: Spoon into greased or lined 12-muffin pan. Bake for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean.

Cool for 10 minutes. Remove from pan to wire rack and cool completely. Can be served immediately but best served the next day. Store in a ziploc bag or airtight container.

Ruby Red Wine Cooler

My new favorite summertime cocktail. ~K

Ruby Red Wine Cooler


  • white wine
  • Central Market Italian Soda, Ruby Red Grapefruit flavor
  • Optional: Deep Eddy Ruby Red Vodka
  • crushed ice
  • lemon slices


  1. Mix the wine and Italian soda together at a 1:1 ratio. You can stop there for a delicious, refreshing drink, OR you can ramp it up by adding 1 to 1.5 shots shot of Deep Eddy Ruby Red Vodka per serving to make it truly sublime!
  2. Serve over ice with a slice of lemon.


Original recipe posted on Facebook by Carmen Gray.