In a small bowl, combine the lemon juice, mayonnaise and salt. Toss with the chicken, celery, and almonds in a medium bowl. Serve on mini slider rolls.
Arrange pretzels, wheat crackers, candy pieces, cheese crackers, cranberries, marshmallows, dinner mints, snack mix, wafer cookies, and mini chocolate sandwich cookies on a 14-inch square platter.
hicker sauce.
Assemble the sandwich, UP side DOWN so you
et cool completely.
Crush sandwich cookies. In the bowl of
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.
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.
ieces to use in other recipes.) Use a spoon to scoop
Heat oven to 350\u00b0.
Spread rolls with mustard; fill with meat and Velveeta.
Wrap each sandwich in foil.
Bake 10 minutes or until thoroughly heated.
Makes 1 dozen.
lain toasted bread. Secure each mini sandwich with a toothpick.
eftover garlic oil in other recipes.
Spread one side of each white bread slice with 1/2 tsp butter. Combine creamy peanut butter and 2 tsp honey; spread over plain side of 1 bread slice. Sprinkle with chocolate chips; tope evenly with strawberry slices and banana slices.
Spread pineapple jam over plain side of remaining bread slice. Carefully assemble sandwich.
heat a small nonstick skillet over medium high heat. Add sandwich, and cook for 2 minutes on each side or until lightly browned.
Broil or boil hot dogs.
Serve on finger rolls.
Form ground beef into 2-inch patties and broil.
Place on small round rolls. Serve with usual condiments.
For added fun, serve with mini milk shakes in juice glasses.
For each sandwich, spread roll with spread and fill with remaining ingredients.
Move oven rack to middle tier and preheat oven to 350 degrees F (175 degrees C). Line 24 mini-muffin cups with miniature paper liners.
Beat cream cheese, eggs, and sugar together in a bowl until smooth.
Put 1 cookie into the bottom of each paper liner. Spoon the cream cheese mixture atop the cookies.
Bake in preheated oven until nearly set in the middle, about 15 minutes.
Move tins to a wire rack to cool slightly before refrigerating until the cheesecake layer sets firmly, about 3 hours.
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.
this makes four sandwiches so you will use three pieces of cheese for each sandwich and then use the other ingredients to build the sandwich.
butter each side of bread for toasting in a skillet.
toast each sandwich as you would a grilled cheese sandwich.
slice in half and serve.
he chill so that the sandwich will be hot inside once
pray; add in the first sandwich (make sure that your griddle
tir gently to combine.
MINI PHYLLO CUPS: Preheat oven to
emaining bread.
Cut each sandwich in half diagonally; secure with