Everyone but Kate really liked these. They were more like a muffin than I was expecting but really tasted good. I left out the tomatoes because I didn't have them, but I'm sure it would be good with them too. I just served them as a side dish to our Brinner (breakfast for dinner).
3/4 cup flour + 1/2 cups for flouring your muffin tin
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
1 1/2 cups colby-jack cheese, shredded
1 small roma tomato, diced
3 slices SMITHFIELD Bacon, cooked and crumbled
1/4 cup chopped spinach
A pinch of salt & lots of fresh-cracked pepper
Ranch Dressing for Dipping
Instructions
Preheat the oven to 375 degrees. Spray a mini-muffin tin with a generous layer of non-stick cooking spray, then sprinkle a generous layer of flour. Tap the muffin tin to remove any excess flour. In a large bowl, stir together the flour, baking powder, milk, and egg until a thin batter forms. Stir in the remaining ingredients (except for the ranch dressing!) and spoon into your greased muffin tins. Bake immediately in a preheated oven for 10-20 minutes, or until puffs are golden brown and cooked through. Remove from the oven and cool slightly before serving. Serve with Ranch dressing for dipping. Enjoy!
I can't remember where I got this...sorry
Showing posts with label Finger Foods. Show all posts
Showing posts with label Finger Foods. Show all posts
Tuesday, May 10, 2011
Wednesday, April 6, 2011
Buffalo Chicken Dip
6 oz cream cheese ¼ c. cup blue cheese or ranch dressing (I used ranch) 1 cup mozzarella (I used cheddar because I didn't have moz.) Parmesan cheese (enough to sprinkle a thin layer) 2 large Chicken Breasts, cooked and shredded (or you can use 2 cans of canned chicken) Franks Hot Sauce to taste (I used Texas Pete Hot sauce and we really liked it) In a 11x7 (or 9x9) pan layer cream cheese, blue cheese dressing, mozzarella cheese and Parmesan cheese. Mix chicken with hot sauce (to the amount of heat you like). Place the chicken on top of the cheeses. Bake 20-25 min at 350 degrees. Serve with carrots, celery, pita chips, artisan bread, tortilla chips etc. I used bread and tortilla chips and preferred the tortilla chips. This was so yummy! I served it as a side to Pizza, but I'd recommend it for an appetizer or as a finger food for a party. Jeff and I both really liked it. Recipe from: The Sisters Cafe...with a few changes.
Wednesday, December 8, 2010
Brie Bites
2 packages of mini phyllo shells
8 oz brie cheese, double cream
Raspberry or apricot preserves
Preheat the oven to 350 degrees. Place the mini shells on a baking sheet coated with cooking spray. Carefully cut the rind off of the brie. Cut the brie into 1/2 inch cubes and put one into each shell. Top each brie bite with either apricot or raspberry preserves. Bake in the oven for 6-7 minutes or until the brie has melted and the phyllo shells are golden brown.
From: A cooking blog, but I cannot remember where! I loved them at Jeff's birthday party, so I am making them tonight for a Relief Society appetizer exchange.
8 oz brie cheese, double cream
Raspberry or apricot preserves
Preheat the oven to 350 degrees. Place the mini shells on a baking sheet coated with cooking spray. Carefully cut the rind off of the brie. Cut the brie into 1/2 inch cubes and put one into each shell. Top each brie bite with either apricot or raspberry preserves. Bake in the oven for 6-7 minutes or until the brie has melted and the phyllo shells are golden brown.
From: A cooking blog, but I cannot remember where! I loved them at Jeff's birthday party, so I am making them tonight for a Relief Society appetizer exchange.
Monday, October 4, 2010
Chewy Granola Bars
These are just the right consistency for me. They are chewy with a tiny bit of crunch.
2 cups old-fashioned oats
1/2 c. flax seed, milled
1/4 c. quinoa
3/4 c. shelled sunflower seeds
1 c. chopped nuts (any kind or combination)
1 c. shredded coconut
1/2 to 1 tsp. cinnamon (desired amount)
1/2 tsp. salt
1/2 c. brown sugar or organic agave nectar
1/2 c. honey
2 tsp. molasses or corn syrup
4 T. butter (dairy free margarine for dairy free)
2 tsp. vanilla
4 T. peanut butter
1 c. dried, chopped fruit (optional)
1. Mix first 8 ingredients together and place on a rimmed baking sheet. Toast in a 400 degree oven for 12 minutes. Stir and let cool at least 15 minutes.
2. Bring next 4 ingredients to a simmer, stirring continuously. Stir in the vanilla and peanut butter and cool for 2-3 minutes, stirring occasionally.
3. Put the toasted ingredients and dried fruit in a large bowl and pour the liquid ingredients over it. Mix very well.
4. Place parchment or wax paper in the rimmed baking sheet and butter the top side, then place the granola bar mixture in the pan. Put another butter sheet of paper, buttered side down, on top of the mixture and press down. Roll with a rolling pin to make it very tight, smooth, and even.
5. Let set for 2-3 hours and cut into desired bar size. Makes about 20-24 bars. Package in snack size bags or an airtight container. If not using within next few days, store in freezer. They keep very well, and thaw quickly. (Really yummy frozen, too!)
*Check the label for the oats for gluten free
From: The Sisters Cafe
2 cups old-fashioned oats
1/2 c. flax seed, milled
1/4 c. quinoa
3/4 c. shelled sunflower seeds
1 c. chopped nuts (any kind or combination)
1 c. shredded coconut
1/2 to 1 tsp. cinnamon (desired amount)
1/2 tsp. salt
1/2 c. brown sugar or organic agave nectar
1/2 c. honey
2 tsp. molasses or corn syrup
4 T. butter (dairy free margarine for dairy free)
2 tsp. vanilla
4 T. peanut butter
1 c. dried, chopped fruit (optional)
1. Mix first 8 ingredients together and place on a rimmed baking sheet. Toast in a 400 degree oven for 12 minutes. Stir and let cool at least 15 minutes.
2. Bring next 4 ingredients to a simmer, stirring continuously. Stir in the vanilla and peanut butter and cool for 2-3 minutes, stirring occasionally.
3. Put the toasted ingredients and dried fruit in a large bowl and pour the liquid ingredients over it. Mix very well.
4. Place parchment or wax paper in the rimmed baking sheet and butter the top side, then place the granola bar mixture in the pan. Put another butter sheet of paper, buttered side down, on top of the mixture and press down. Roll with a rolling pin to make it very tight, smooth, and even.
5. Let set for 2-3 hours and cut into desired bar size. Makes about 20-24 bars. Package in snack size bags or an airtight container. If not using within next few days, store in freezer. They keep very well, and thaw quickly. (Really yummy frozen, too!)
*Check the label for the oats for gluten free
From: The Sisters Cafe
Tuesday, September 28, 2010
Twice Baked Potatoes
I had never had a recipe for twice baked potatoes, I just mashed the potatoes with butter and milk. But when I saw this I thought it was definitely worth a try. They were so delicious. I'm sure I'll only be making them for special occasions with all the cheese, butter and sour cream, but they were so yummy!
INGREDIENTS
4 large russet potatoes, scrubbed clean
2 tablespoons butter, melted
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup sour cream
1/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
DIRECTIONS
Preheat the oven to 400 degrees.
Pierce each potato three or four times with a fork and place in the oven (or on a baking sheet). Bake for about an hour, until a fork can easily be inserted into the potato.
Remove the potatoes from the oven. Let them cool for about 10 minutes.
Carefully cut each potato in half lengthwise, so you get two “boat” shapes from each potato. Using an oven mitt or potholder, hold the potato in one hand and with a spoon scoop out the flesh into a bowl. Leave a thin border (a little less than 1/4-inch) of potato innards around the skin so that it isn’t too fragile to hold the pumped up potato mixture.
Mash the potato flesh with a potato masher or fork until mostly smooth. Stir in the melted butter, 3/4 cup cheese, sour cream, milk, salt and pepper. Mix well.
Preheat the broiler and move an oven rack about 3-4 inches away from the broiler heating element.Scoop the potato filling into the shells, mounding each potato shell full of the good stuff. Sprinkle the potatoes with the remaining cup of cheese and broil the potatoes until the cheese is golden and bubbly, about 5 minutes.
Serves 8 as a side dish.
*If I am making this ahead of time I will skip the broiler step, pull the prepared potatoes out of the refrigerator, and place them in a 350 degree oven for 30 minutes.
Adapted from: Melanie Andrews
INGREDIENTS
4 large russet potatoes, scrubbed clean
2 tablespoons butter, melted
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup sour cream
1/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
DIRECTIONS
Preheat the oven to 400 degrees.
Pierce each potato three or four times with a fork and place in the oven (or on a baking sheet). Bake for about an hour, until a fork can easily be inserted into the potato.
Remove the potatoes from the oven. Let them cool for about 10 minutes.
Carefully cut each potato in half lengthwise, so you get two “boat” shapes from each potato. Using an oven mitt or potholder, hold the potato in one hand and with a spoon scoop out the flesh into a bowl. Leave a thin border (a little less than 1/4-inch) of potato innards around the skin so that it isn’t too fragile to hold the pumped up potato mixture.
Mash the potato flesh with a potato masher or fork until mostly smooth. Stir in the melted butter, 3/4 cup cheese, sour cream, milk, salt and pepper. Mix well.
Preheat the broiler and move an oven rack about 3-4 inches away from the broiler heating element.Scoop the potato filling into the shells, mounding each potato shell full of the good stuff. Sprinkle the potatoes with the remaining cup of cheese and broil the potatoes until the cheese is golden and bubbly, about 5 minutes.
Serves 8 as a side dish.
*If I am making this ahead of time I will skip the broiler step, pull the prepared potatoes out of the refrigerator, and place them in a 350 degree oven for 30 minutes.
Adapted from: Melanie Andrews
Monday, August 30, 2010
Brie Bites
2 packages of mini phyllo shells
8 oz brie cheese, double cream
Raspberry preserves
Apricot preserves
Preheat the oven to 350 degrees.
Place the mini shells on a baking sheet coated with cooking spray.
Carefully cut the rind off of the brie.
Cut the brie into 1/2 inch cubes and put one into each shell.
Top each brie bite with either apricot or raspberry preserves.
Bake in the oven for 6-7 minutes or until the brie has melted and the phyllo shells are golden brown.
Recipe from For the Love of Cooking
8 oz brie cheese, double cream
Raspberry preserves
Apricot preserves
Preheat the oven to 350 degrees.
Place the mini shells on a baking sheet coated with cooking spray.
Carefully cut the rind off of the brie.
Cut the brie into 1/2 inch cubes and put one into each shell.
Top each brie bite with either apricot or raspberry preserves.
Bake in the oven for 6-7 minutes or until the brie has melted and the phyllo shells are golden brown.
Recipe from For the Love of Cooking
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