tick spray.
Blend cream cheese with the egg, vanilla and
Beat everything together until creamy.
Put one wafer in each muffin cup.
Foil muffin liners work the best.
Fill 1/2 with mixture.
Bake at 375\u00b0 for 20 minutes or until set.
Top with filling when cold.
This will make about 20 cherry cheese tarts.
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
etween tarts. Pour egg mixture over and top each with goat cheese
Mix ingredients and refrigerate overnight, then cut into 2-inch squares.
Put in filling and squeeze ends together.
Bake in hot oven.
Very good with apricot or nut filling.
Bake at 400\u00b0 for 12 minutes on ungreased sheet.
Use 3 cans Solo for double recipe, single recipe use 1 1/2 cans.
Place cupcake liners into the muffin pan.
Crush graham crackers into a bowl.
Melt butter and add to crackers.
Mix until moistened.
Place 1 tablespoon mixture into liners and press down with juice glass.
Set aside.
Cream together cream cheese and eggs.
Add sugar, salt and vanilla. Mix until smooth.
Fill the liners 2/3 full.
Bake at 375\u00b0 for 15 minutes.
Let cool.
(Tarts may be frozen and thawed for later use.)
Place spoonful of cherry filling on top of tarts.
Yields 24 tarts.
uffin pan.
Beat cream cheese with electric mixer until fluffy
medium bowl, combine cream cheese and 1/2 cup sugar
ach tart shell with the cheese mixture.
Bake uncovered for
Mix first five ingredients, beat at high speed.
Line tart pan with paper liners (small).
Put vanilla wafers in liners bottom side down.
Spoon 1 T batter onto wafer.
Bake 15 minutes at 350 degrees F. Let cool.
Top with cherry pie filling or any fruit.
Yields 3 dozen large tarts or 6 dozen small tarts. These can be frozen.
Cream first three ingredients together and divide by teaspoon. Shape in muffin pans.
Beat egg and add sugar, butter and vanilla.
Fill the unbaked tarts with broken pecans.
Spoon mixture on top.
Preheat the oven to 400\u00b0F. Grease 9 cups of a 12-cup (2 tbsp) shallow round-bottomed patty pan. Use a 2 3/4-inch cutter, cut 9 rounds from the pie crust. Press pastry rounds into prepared pan; prick bottoms well with a fork.
Bake for 15 mins or until lightly browned. Cool slightly. Reduce oven temperature to 350\u00b0F.
Meanwhile, combine tomato, carrot, zucchini, beans and peas in a medium bowl. Divide mixture among crusts. Sprinkle cheese over top of each tart. Bake for 10 mins or until cheese melts.
Put paper cup cake holders in muffin tins.
Place 1 vanilla wafer in the bottom of each paper cup.
Beat cream cheese, sugar, eggs, lemon juice and vanilla together.
Put one large spoon of filling on top of vanilla wafer or until 3/4 full.
Bake for 15 minutes at 375\u00b0.
Cool and spoon cherry pie filling on top.
Makes 18 to 20 tarts.
Unfold pie crust and roll into it is thin. Cut rounds from it to fit mini tart pan shells. Press into mini pan. Fill each crust with 1 teaspoon of goat cheese, Feta cheese or Bleu cheese and basil, rosemary or dill. Beat egg with half and half and salt. Spoon this mixture over the cheese in the tart shells. Bake at 375\u00b0 until puffed, about 25 minutes. These are really simple and good. Makes about 2 dozen tarts.
Mix ingredients, except cherries and wafers, until smooth with beater.
Using cupcake papers, place vanilla wafer in bottom of each cup.
Put in creamed cheese mixture to 3/4 full.
Bake at 375\u00b0 for 10 or 15 minutes, until dry.
Turn off oven and leave door open for 1/2 hour.
Remove cupcakes and cool.
When cool, add topping, which is a can of cherry pie mix.
Put 3 cherries on each tart.
Can be frozen.
Thaw out in refrigerator.
Makes approximately 25 tarts.
ried parsley and crumbled blue cheese. Set aside.
Spoon a
Preheat the oven to 425\u00b0F. Toss squash with oil in a baking pan. Roast 10 mins, until golden and slightly soft. Cool.
Meanwhile, cut eight 4 3/4-inch circles from pastry sheets. Place four on a parchment paper-lined baking pan. Using a 4-inch round cutter, cut rings from remaining 4 pastry circles. Place rings on 4 3/4-inch circles and press to seal. Prick inner circle with a fork and fill with squash.
Bake 10 mins, until puffed and golden. Crumble blue cheese over the squash. Sprinkle with rosemary. Bake another 3-5 mins. Serve.
Preheat oven to 400\u00b0F. Line a large baking tray with parchment paper. Arrange squash in a single layer on prepared tray. Drizzle with 2 tbsp oil and sprinkle with rosemary. Season. Bake for 30 mins, or until golden brown.
Meanwhile, heat remaining oil in a large frying pan over medium heat. Sweat onion for 3 mins. Add chorizo and cook for 6-7 mins, or until crisp. Add vinegar and stir to combine.
Combine roasted squash and chorizo mixture. Mash coarsely then distribute between mini tart shells. Top with goat cheese.
Preheat the oven to 400\u00b0F. Sprinkle the pear slices with lemon juice.
Roll out the puff pastry to approximately 1/8 inch thick. Cut out 6 circles, 4-5 inches in diameter. Place on a baking sheet lined with parchment paper and prick with a fork.
Place the slices of pear on top of the pastry circles. Top each with a slice of goat cheese, a drizzle of honey, and a sprig of thyme and bake for 25-35 mins. Serve warm or cold, garnished with extra sprigs of thyme.
Preheat the oven to 400\u00b0F. Unroll the puff pastry on a work surface lightly dusted with flour; cut into 4 squares. Roll lightly into 7-inch squares. Arrange the tomatoes, cheese and tarragon in the center of each pastry square. Fold in the corners of the pastry over the filling. Place on a baking sheet. Drizzle with olive oil.
Bake for 20 mins until golden and puffed up. Serve warm or at room temperature.