tir gently to combine.
MINI PHYLLO CUPS: Preheat oven to 350
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.
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.
he Phyllo Cups: Preheat oven to 375\u00b0F Lightly spray a mini
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.
Melt butterscotch chips and one tablespoon milk in saucepan. Stir until smooth. Whisk in cream cheese (cut into pieces). Evenly divide among phyllo shells, using about 1 tsp. per cup. Refrigerate. Melt chocolate chips and 1 Tbsp. milk in clean bowl over simmering water in saucepan. Dollop each cup with chocolate. Top each with a pecan half. Refrigerate until chocolate is relatively firm to the touch.
Mix the chicken, Red Hot, dressing, and chunky bleu cheese together. Fill the mini phyllo cups with the mixture, and top with extra chunks of blue cheese.
Cook at 350 for 10-12 minutes, or until warmed through.
For the garnish, I use baby carrots, and cut them into 4 or 6 pieces, and the celery I cut to about that same size (~1 1/2 inches long and the thickness of a plastic coffee stirrer).
(175 degrees C). Arrange phyllo cups on an ungreased baking
Combine artichoke hearts, 1/2 cup of the parmesan cheese, garlic salt and lemon juice in a food processor or blender.
Pluse 4 times or until the artichoke is finely chopped.
Add cream cheese and process until combined.
Fill each mini phyllo shell with the artichoke mixture and place on a baking sheet.
Sprinkle the tops with the remaining 1/4 cup of parmesan cheese.
Bake at 350 degrees for 15 to 20 minutes or until heated through.
Preheat oven to 350\u00b0F.
Cut brie into 3/4 inch cubes and gently press one cube into each mini phyllo cup.
Top each cup with a dollop of jam.
Bake for 15 to 20 minutes.
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.
Set aside. Unfold phyllo. Place one sheet of phyllo on work surface
Preheat oven to 400 degrees F (200 degrees C).
Mix the egg, garlic, and feta in a large bowl. Stir in the spinach. Place the phyllo shells on flat baking sheets, and fill with the spinach mixture.
Bake in preheated oven until hot, 6 to 8 minutes.
Fill phyllo shells 1/2 to 1/3 full with chutney.
Spread goat cheese over top of chutney.
Arrange on serving dish.
You're finished!
In a large saute pan, sweat the onions in the butter and sugar until browned and softened, about 10 to 15 minutes.
Add the hot water and bouillon and bring mixture to a boil.
Turn heat down and simmer uncovered until liquid has been reduced, approximately 5 to 7 minutes.
Set mixture aside to cool a bit and then add cheese, stirring well to incorporate.
Place about 1 heaping teaspoon measure into each phyllo cup.
Bake in a preheated 375* oven for 10 to 15 minutes.
Can be served hot or room temperature.
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
ixture into 18-22 mini tart or mini muffin cups. Tamp down