BLT Bacon Bites

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

Zucchini Coins

I'm hoping to need a lot of zucchini recipes this summer, we'll see how it goes! But this was one I tried last summer and it was really good.

Olive oil
2 zucchini, sliced into thick slices
Sea salt and freshly cracked pepper, to taste
Marinara
Parmesan cheese, shredded
Italian seasoned panko crumbs

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat with cooking spray.
Slice the zucchini into thick slices. Toss the zucchini coins with a drizzle of olive oil, sea salt and freshly cracked pepper, to taste, until evenly coated. Place the coins on the baking sheet then spoon a bit of marinara on top, followed by Parmesan cheese, and a bit of panko crumbs. Place into the oven and bake for 15-20 minutes or when the zucchini is just tender and the panko is golden brown. Serve immediately. Enjoy.

From: For the Love of Cooking

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.

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.

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

Salsa

1 bunch green onions
1 small can green chilis
1/2 small can jalapeños
1 bunch cilantro
4 14oz cans diced tomatoes
1 lime
Oregano
Garlic salt

Combine all ingredients in food processor and process to desired consistency. If you want chunks, leave one can of tomatoes out and put it in at the end. Add oregano and garlic salt to taste. One can of jalapeños makes it really hot! You may want to use only half the can.

Recipe from Nathan Cluff