Baklava Tartlets
Ingredients:
- 2 cups finely chopped walnuts
- ¾ cup honey
- ½ cup butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- ¼ teaspoon ground cloves
- 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
Directions:
- In a small bowl, combine the first six ingredients
- Spoon 2 teaspoonfuls into each tart shell.
- Refrigerate until serving.
Recipe from: Taste of Home Easy Appetizers
Pizza Turnovers
Ingredients:
- 3 tablespoons chopped fresh mushrooms
- 2 tablespoons chopped green pepper
- 2 tablespoons chopped onion
- 1 tablespoon butter
- 5 tablespoons tomato paste
- 2 tablespoons water
- ½ teaspoon dried oregano
- 1/8 teaspoon garlic powder
- ½ cup shredded part-skim mozzarella cheese
- 1 package (15 ounces) refrigerated pie pastry
- 1 egg, lightly beaten
Directions:
- In a small saucepan, sauté the mushrooms, green pepper, and onion in butter until tender. Add the tomato paste, water, oregano, and garlic powder. Reduce heat to medium-low. Stir in cheese until melted Remove from the heat.
- Cut 3 - ½ in. circles from pie pastry. Place 1 teaspoon filling in the center of each circle. Brush edges of dough with water. Fold each circle in half; seal edges with a fork. Brush the tops with beaten egg. Place the turnovers on a greased baking sheet.
- Bake at 425 degrees for 12-14 minutes or until turnovers are golden brown.
Recipe from: Taste of Home Easy Appetizers
Mean Bean Taco Cups
Ingredients:
- 3 – 8 inch (20cm) flour tortillas
- Nonstick cooking spray
- ½ teaspoon smoked salt
- ½ cup (86 g) cooked black beans
- ½ cup (52 g) minced cucumber
- 1 tablespoon (9 g) minced red or yellow bell pepper
- 1 tablespoon (10 g) finely minced red onion
- 1 teaspoon minced fresh cilantro, or more to taste
- ½ teaspoon chipotle in adobo sauce, or more to taste
- 1 tablespoon (15 mL) red wine vinegar
- Salt and pepper, to taste
- ½ avocado, pitted, peeled, and diced
- Juice from ½ fresh lemon
Directions:
- Preheat the oven to 400 degrees Fahrenheit
- Using a 3-inch (8 cm) round cutter, cut 4 rounds from each tortilla.
- Lightly coat one side of each small round with cooking spray and sprinkle evenly with smoked salt.
- Using two 12-cup inverted regular muffin pans, tuck a round (salted side up) in bowl. Repeat until all the rounds are used.
- Bake for 6 minutes, or until the edges are lightly browned. Cool on a wire rack. The bowls can be stored in an airtight container for up to 3 days before using.
- Combine the beans cucumber, bell pepper, onion, and cilantro in a small bowl.
- With a mortar and pestle, pound the chipotle into the vinegar until smooth. Pour over the bean mixture, stirring to coat. Taste and adjust the seasonings.
- Spoon about 1 tablespoon into each cup. Toss the avocado with the lemon juice, and season with salt and pepper. Sprinkle a few pieces on each cup. Serve immediately.
Recipe from: Vegan Finger Foods
Sour Cream and Beef Turnovers
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1teaspoon salt
- ½ cup shortening
- 1 cup (8 ounces) sour cream
- 1 egg yolk
Filling
- ¾ pound ground beef
- 1 large onion, finely chopped
- ¼ cup finely chopped fresh mushrooms
- ½ cup sour cream
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
- 1 egg
- 2 teaspoons water
Directions:
- In a large bowl, combine flour, sugar and salt. Cut in shortening until crumbly. Stir in sour cream and egg yolk just until moistened. Shape into a ball. Cover and refrigerate 2 hours or until easy to handle.
- Preheat oven to 450 degrees. Ina large skillet over medium heat, cook beef, onion and mushrooms until meat is no longer pink. Remove from heat; drain. Stir in sour cream, salt oregano and pepper.
- On a floured surface, roll out the dough to 1/8 in. thickness. Cut with a floured 3-inch round cutter. Place a rounded teaspoon of filling on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork. Reroll scraps; repeat.
- Place on greased baking sheets. Beat egg with water; brush over turnovers. Bake 12-15 minutes or until lightly browned.
Recipe from: Taste of Home Church Supper Recipes
Hash brown Egg Bake
By Krystle Ballweg
Ingredients:
- 1 small bag hash browns (or 8 hash brown rectangles)
- 2 cups cheese shredded of your choice
- 1 dozen eggs
- ½ cup milk
- (Can add veggies of your choice or keep plain)
Directions:
- Preheat oven to 350 degrees.
- Layer bottom of 9x13 pan with hash browns or hash brown rectangles.
- Crack and whip eggs in separate bowl with milk.
- Layer of 1 cup cheese over hash browns.
- Pour in egg mix.
- Bake for 30-40 minutes. (Until the center is not still liquid eggs)
- Take out of oven. Sprinkle remaining cheese. (Can add more if want)
- Serve after cooling and enjoy.