Place filled key lime pie mini desserts in the refrigerator to
Preheat oven to 350 degrees F (175 degrees C).
Arrange phyllo tart shells on a baking sheet. Fill each shell with about 1 teaspoon Swiss cheese and 1/2 teaspoon bacon.
Lightly beat egg, half-and-half, basil, parsley, garlic powder, salt, and black pepper together in a bowl. Pour about 1 teaspoon egg mixture into each phyllo shell.
Bake in the preheated oven until egg is set in the middle and lightly browned, 12 to 15 minutes.
Preheat oven to 350 degrees.
In small bowl, combine the first 8 ingredients. In another bowl, combine Italian cheese and mayonnaise. Spoon tomato mixture into tart shells. Spread mayonnaise mixture over tops.
Place on an ungreased baking sheet;.
sprinkle with Parmesan cheese.
Bake at 350 degrees for 8 - 12 minutes or until lightly browned. Garnish with chives if desired.
fork.
For 9\" tart: Add the graham crumbs into
br>Remove ring and slide tart carefully onto serving platter while
he pints of Coconutmilk frozen dessert on the counter to soften
Preheat oven to 450\u00b0F.
Place prepared tart shells on cookie sheet.
In a small bowl, add egg, heavy cream, melted butter, maple syrup, raisins, chopped pecans, salt, and coffee liqueur; stir well.
Pour mixture into prepared mini tart shells.
Place one whole pecan in the middle top of each tart.
Bake at 450\u00b0F degrees, on middle oven rack for 10 minutes; turn heat to 350\u00b0F degrees and bake a further 7 or 8 minutes.
1/2-inch fluted tart pan with removable base. Place
il spray, lightly spray 2 mini muffin trays (24 cups) and
9 inch flan or tart pan with a removable, fluted
o line two 9-inch tart pans with removable bottoms. Press
o 9 inch in diameter tart pan with removable bottom.
Heat oven to 350 degrees F.
Spray mini muffin tins with cooking spray.
In very large bowl, mix all ingredients together.
You may also divide ingredients EVENLY and mix in two seperate large bowls.
Using a pastry bag, fill mini muffin tins (recipes makes approx. 96 mini quiches; recipe halves very easy) almost full with quiche mixture.
Bake for approximately 30 minutes.
You may serve these at once, or freeze for later use.
If frozen, they can easily be reheated in a microwave for 1-2 mins, serving immediately.
Preheat oven to 350\u00b0F.
Spread nuts out on a baking tray and toast for 7-8 mins, until golden. Let cool.
Arrange tart shells on a baking tray. Blind bake for 10-12 mins, until browned.
Distribute nuts between tart shells. Whisk together remaining ingredients then drizzle over nuts. Bake for 15-20 mins, until filling is just set and pastry is golden brown. Let cool completely then dust with powdered sugar.
Bake the tart shells according to instructions, do not let them get too brown. Cool them.In a chopper mix the sour cream & blue cheese.
Stir in the snipped broccoli.
You may now keep this in the fridge until 18 minutes before serving or go right ahead ith it.
Preheat oven to 375\u00b0F.
Place a tsp of filling in each tart shell.
Place almond slices on top.
Place tartlets on an oven proof tray.
Bake for apprx 15 minutes or until the filling is heated through and has risen a bit and the almonds are golden.
50 degrees.
Coat 3 mini loaf pans (6x3x2\") with nonstick
Preheat oven to 350\u00b0.
In large bowl, combine Ricotta, eggs, sugar, butter and vanilla; beat well.
Stir in chocolate chips. Spoon 1/4 cup into each crust (mini).
Place on cookie sheet. Bake at 350\u00b0 for 20 to 25 minutes (center will be soft).
Cool completely.
(190 degrees C). Arrange tart shells in 2 muffin tins
o place into a greased mini tart tin.
Mix together the
Roll pastry on floured surface into 12-inch circle; transfer to ungreased cookie sheet.
Combine flour and Equal; sprinkle over peaches and toss.
Arrange peaches on pastry, leaving a 2-inch border around edge of pastry.
Sprinkle peaches lightly with nutmeg.
Fold edge of pastry in.
Bake tart in preheated 425\u00b0 oven until crust is browned and fruit is tender, 24 to 30 minutes. Makes 8 servings.