Start out by crushing your shells or cookies in a large Ziploc baggie. Set aside.
In a large bowl, stir ricotta cheese with sugar until combined. Mix in amaretto liqueur and cinnamon.
In a small bowl, combine pistachios, almonds, cherries (drained of all liquid), and mini chips.
In a clear glass, sprinkle a bit of the shell crumbles in the bottom, spoon cannoli filling on top about 1/2 inches, sprinkle about 2 tbsp of nut mixture and repeat with another layer of of each alternating until the cup is full.
Enjoy!
ieces to use in other recipes.) Use a spoon to scoop
rozen.
For the passionfruit parfait, blend or process mango until
For the mango parfait, place the egg yolks, water
efrigerate.
For the licorice parfait, in a small saucepan combine
HE CUBAN COFFE OR ESPRESSO PARFAIT:.
In a bowl, beat
tir gently to combine.
MINI PHYLLO CUPS: Preheat oven to
Open box of Shredded mini wheat and jar of peanut butter.
Dip shredded mini-wheat into peanut butter, eat, and be in heaven.
175 degrees C). Grease 2 mini muffin tins generously with cooking
). Grease one 24-cup mini muffin tin and one 12
n a serving tray. Place mini Easter eggs in nests.
50\u00b0F. Lightly grease 8 mini loaf pans.
To make
onger, and serve with garnishes (mini kosher dill pickles, tomato, ketchup
00b0F. Grease and flour 12 mini bundt cake wells.
Prepare
Preheat oven to 375\u00b0.
Divide shaved ham among 15 frozen mini-phyllo pastry shells. Sprinkle with shredded Swiss cheese, and top each with 1/4 teaspoons strawberry jam.
Place on a baking sheet, and bake 6 minutes.
Heat oven to 300\u00b0.
Line mini muffin tins with paper.
Stir together crumbs, cocoa, sugar and butter.
Press into paper cups. Melt one cup of mini chips.
In large bowl beat cheese until fluffy; gradually beat in milk and melted chips.
Add eggs and vanilla.
Spoon into cups and sprinkle with remaining chips.
Bake for 15 minutes.
They freeze great.
. Coat six 1-cup mini fluted tube cake molds with
Melt 1 cup of the mini chocolate chips, set aside.
Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet.
In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top.
Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.
ntil just moistened.
Add mini chocolate chips and stir until