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.
wo batches.
Spray a mini muffin tin with non-stick
In a large bowl, cream sugar and shortening until fluffy. Add egg, milk and vanilla; mix well. Combine dry ingredients. Gradually add to creamed mixture; mix well. Fold in chocolate chips.
Spoon about 1 tablespoon batter into each greased mini muffin cup.
Bake at 375\u00b0 for 10-13 minutes or until muffins test done by inserting a toothpick in center of muffin.
Cool in pan about 10 minutes before removing.
50\u00b0F.
Grease 24 mini muffins pans or coat with
elcius.
Grease a 12 mini muffin tin.
For the
Preheat oven to 350 degrees.
Take a sheet of phyllo and brush with melted butter.
Place another sheet on top and repeat until you have four sheets stacked up.
Cut phyllo sheets into small equal squares that will fit into the cups of a mini muffin pan. Press each square into the cups of a mini muffin pan, making the phyllo form into a cup shape.
Scoop a teaspoon of palmetto cheese into each mini phyllo cup.
Sprinkle with chopped bacon.
Bake for 10 minutes or until the pimento cheese has melted.
Serve immediately.
ixture into 18-22 mini tart or mini muffin cups. Tamp down
Butter 30 metal mini muffin cups.
Blend flour,
).
Whisk flour, 1 cup cornmeal, sugar, baking powder, salt
o the batter.
Line mini cupcake tins with liners, and
easoning.
Melt 1/2 cup butter in a small saucepan
175 degrees C). Spray 2 mini muffin tins with nonstick cooking
175 degrees C). Spray 36 mini muffin cups with cooking spray
00\u00b0F for muffins, mini loaves and mini Bundts. Or, 375\u00b0F
21). Pipe mixture evenly into fillo shells.
Top each tart
In a small bowl, beat ricotta cheese on medium speed with an electric mixer for 2 minutes.
Add sugar and Grand Marnier. Beat 2-3 minutes or longer until mixture is smooth.
Mix in the orange zest and chocolate chips.
Chill for 1 hour.
Spoon 1 rounded teaspoon or pipe filling into each Fillo Shell.
Serve immediately.
b>recipes if desired. Let pears cool.
Cut pears lengthwise into mini
*Suggestions:
Can use strawberries, bananas, blueberries, melon, apples, kiwi, papaya, grapes and tangerines.
In a large skillet over medium heat, melt margarine. Saute red pepper, onion, and mushrooms until tender; remove from skillet. In small skillet, brown sausage over medium heat until no longer pink; drain. Add to mushroom mixture. In medium bowl, beat eggs lightly; stir in Monterey Jack cheese and mushroom-sausage mixture. In another medium bowl, combine broccoli, ricotta cheese and parsley flakes. Heat oven at 350\u00b0. Unroll fillo sheets; cover with plastic wrap or towel.
Heat oven to 350\u00b0. Place pastry shells on ungreased large cookie sheet. Cut cheese into 1/2-inch cubes. Place 3 cheese cubes into each fillo shell. Bake at 350\u00b0 for 10 to 12 minutes or until cheese is melted and bubbly. Remove partially baked shells from oven. Spoon 1/4 teaspoon spreadable fruit over cheese in each shell. Return to oven and bake an additional 2 to 3 minutes or until spreadable fruit is melted. Serve warm. Makes 30 appetizers.