tir gently to combine.
MINI PHYLLO CUPS: Preheat oven to 350 degrees
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).
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.
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.
**Phyllo cups (Athens Food brand in freezer section).
In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, goji berried, and onions. Chill.
Chop the chicken breast into small cubes. Saute in olive oil and add garlic.
Mix the chicken into the curry mixture.
Season with salt and pepper.
Heat oven to 350 degrees and cook phyllo cups for about 5 minutes.
Once the cups are cooled, add the chicken salad to the cups.
red pepper and shallot. Saute for 3-5 minutes or until
utter the insides of phyllo cups.
Place phyllo cups on ungreased baking sheet
In a mixing bowl cream softened cream cheese until smooth.
Blend in sugar in small amounts until well creamed together.
Add sour cream and blend well.
Chill for a couple of hours.
Spoon into zip-lock bags or pastry bag (I did this before chilling, that way it is ready to go.).
If using a zip-lock bag, cut corner off and squeeze into pre-made Phyllo cups.
Top with fresh fruit or fruit sauce.
Make the Phyllo Cups: Preheat oven to 375\u00b0F Lightly spray a mini muffin
igh heat. Add onion, cook for 2 minutes. Add yellow and
th oil.
Place 1 phyllo sheet on a large
Special equipment: 2 (12-cup) mini cupcake pans, food processor.
Place 1 sheet of phyllo on work surface, keeping remainder
Place 1 sheet of phyllo on work surface, keeping remainder
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 an oven to 350 degrees F (175 degrees C). Place phyllo cups onto a baking sheet.
Stir together cream cheese, Cheddar cheese, jalapenos, and hot sauce in a bowl. Spoon mixture into phyllo cups. Sprinkle bacon bits on top. Bake in preheated oven until golden brown, about 15 to 20 minutes. Serve warm.
br>Layer 3 sheets of phyllo, spraying each sheet with no
Preheat oven to 350\u00b0F.
Clean mushroom (remove stem and gills) and chop in roughly 1/8 inch pieces (does not need to be exact).
Combine ricotta, chopped mushroom, parsley, salt, Italian seasoning and pepper.
Fill mini shells with filling (they will be very full). Top each one with a little Gouda.
Cover a baking sheet with foil and spray with cooking spray. Place filled shells on baking sheet and bake for 10-15 minutes or until cheese is melted and filling is hot.
Let cool for 5 minutes before digging in!
Spoon lemon curd into phyllo cups.
VARIATION: For a creamier result, mix lemon curd 2:1 with creme fraiche.