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.
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.
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 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!
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).
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.
he Phyllo Cups: Preheat oven to 375\u00b0F Lightly spray a mini
00b0F. Spray four 12-cup mini muffin pans lightly with no
utter on mini muffin tin, set aside
Prepare 8 phyllo sheets
Place a piece of phyllo on a nonstick cookie sheet
lean, dry work surface, place phyllo dough sheets. Cover with a
hyme aside.
Brush a mini-muffin tin with melted butter
00b0F. Spray two 12-hole mini muffin or tart pans lightly
Place 1 sheet of phyllo on work surface, keeping remainder
Place 1 sheet of phyllo on work surface, keeping remainder
Pre heat oven 350\u00b0F.
Combine streusel ingredients in a mini chopper or food processor.
Pulse until coarsely chopped.
Spoon approximately 1 tsp of pie filling into each phyllo shell.
Put 1/2 tsp of streusel topping on top of each little pie.
Bake for 15-20 minutes.
Serve immediately.
Enjoy!
bsp white wine in a mini food processor or chopper; process