190 degrees C). Spray a mini muffin tin lightly with cooking
etal measuring cup.
For mini tarts: Add one rounded tablespoon
Place eggs and yolk in top of large double boiler.
Add sugar and whisk lightly to mix.
Add the butter, rind and juice.
Cook, uncovered, over moderate heat, stirring frequently, for 20 to 25 minutes or until mixture is as thick as heavy cream sauce. Strain.
Spoon into 4 dozen baked mini shells (recipe follows). Bake at 325\u00b0 for 8 to 10 minutes.
Pipe or spoon on whipped cream.
mall bowl. Top the nacho bites with the cucumber salsa and
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
tir gently to combine.
MINI PHYLLO CUPS: Preheat oven to
175 degrees C). Grease 2 mini muffin tins generously with cooking
wo batches.
Spray a mini muffin tin with non-stick
Equipment:
Mini muffin tin.
Rolling pin.<
Preheat oven to 350°F Spray a 24-cup mini muffin tin with non-stick spray.
In a large bowlcombine baking mix, milk, eggs. Separate into 4 equal portions and adddesired mix-ins.
Add batter to the prepared muffin tin with a heaping Tablespoon or a #10 scoop. Sprinkle with more toppings.
Bake 15-20 minutes until golden brown. Serve with maple syrup.
Preheat oven to 375\u00b0F.
Blend first 4 ingredients together with mixer.
Stir in mini chocolate chips.
Pour into mini cupcake papers.
Bake for approximately 15-20 minutes.
Refrigerate.
Enjoy!
mini kosher dill pickles, tomato, ketchup and mustard).
This recipe was
ide.
Let the the mini bites cool down enough to unmold
Preheat oven to 350 degrees. Combine brownie mix, water, oil, and egg.
Beat well with spoon.
Fill mini Muffin cups about 1/2 full.
Press one peanut buttercup into batter in each cup.
Bake 15 to 20 minutes or until brownie is set.
Cool completely.
Preheat oven to 350 degrees. Spray mini-muffin pan with non-stick spray.
Whisk together the pancake mix and baking powder.
In small measuring cup stir together milk, egg and vanilla. Add with bananas to dry ingredients.
Divide into your muffin tin making sure to fill them all the way to the top.
Sprinkle each muffin with topping of choice and cook for 15 minutes.
Combine oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl; form into balls using your hands. Arrange energy bites on a baking sheet and freeze until set, about 1 hour.
*For smaller serving sizes, adjust recipe accordingly.
Cook bacon, cool and crumble.
Cut mini pitas in half with scissors.
In bowl microwave margarine and onions until soft - about 2 minutes.
Add cream cheese and blend with mixer until creamy, fold in crumbled bacon, tomato and peppers and stuff into pitas.
NOTE instead of the jalapeno peppers you may use a small jar (just under 4 1/2 ounces)of garlic and jalapeno puree, which is my favorite way of preparing these. This also makes a terrific dip.
Cut the bottoms of each strawberry so they can stand upright on a plate; hollow out the top of each strawberry. Spoon whipped cream and chocolate-hazelnut spread into the hollow part of each strawberry; top with 1 blueberry. Cover each filled strawberry with a mini graham cracker.
ntil just moistened.
Add mini chocolate chips and stir until