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.
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.
*Suggestions:
Can use strawberries, bananas, blueberries, melon, apples, kiwi, papaya, grapes and tangerines.
21). Pipe mixture evenly into fillo shells.
Top each tart
Starting at the left side of the pie crust, place red Jell-O stars up to the center of the pie crust.
Place Cool Whip or Whipped Cream in a line down the center of the pie shell.
Fill right side with blue Jell-O stars.
Place a dollop of Whipped Cream in the center.
*Filling can be your favorite pudding, cooked apples, well drained peaches/cooked fruit of any kind.
Then you can top the filling with Cool Whip, whipped cream or a glaze.
he pints of Coconutmilk frozen dessert on the counter to soften
Mix ingredients, except fillo leaves.
Cut fillo leaves into triangles.
Put teaspoon of filling into each appetizer.
Bake at 350\u00b0 for 20 minutes.
Place filled key lime pie mini desserts in the refrigerator to
Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.
Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping and a sprinkling of the pumpkin pie spice, if you like.
Combine the parsnips with the milk and puree until very smooth.
Add 1/4 cup honey, eggs, orange rind,& seasonings, adjust seasoning to your liking, mix well Pour parsnip mixture into the baked pie shell.
Bake at 375F until the filling is set apprx 50 minutes, insert a knife in the middle of the pie when it comes out clean it is done.
Spread the 1 1/2 tbsp of honey on top.
Garnish with whipped cream if you dare, and a dash of cinnamon.
Preheat oven to 350 degrees.
Spread the diced rhubarb evenly in a 9 x 13 pan.
Sprinkle with mini marshmallows, then the sugar, and finally, the cake mix.
Pour the melted butter over the top of the cake mix.
Bake for 40 minutes, until golden brown.
Allow to cool before serving.
ieces to use in other recipes.) Use a spoon to scoop
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.
bsp chilled filling between each mini pie shell. Brush edges with egg
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Spread peanut butter and jelly on bread.
Sprinkle on chocolate chips.
Shake on colored sprinkles.
Add a layer of mini marshmallows.
Put cover bread on top to make sandwich.
Enjoy your dessert while you eat your sandwich.
live scallop on the shell and sprinkle with chervil. Serve
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.
Put berries into pie shell (cut up if very large).
Make Danish dessert according to directions on package.
Cool and pour over the berries.
Top with whipped cream.