quiverfull7
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MORFIA said:brie with seedless rasberry jam----in filo cups
finley1991 said:Elegant Artichoke Cups! Gorgeous!!! And YUMMY!
Is that the same as the Cheesy Artichoke Cups from the use and care? If not, please tell me where the recipe is or better yet, post it for me :chef:finley1991 said:Elegant Artichoke Cups! Gorgeous!!! And YUMMY!
Ditto... I don't know where this recipe is either... but I'm hoping someone will tell us???pamperedlinda said:Is that the same as the Cheesy Artichoke Cups from the use and care? If not, please tell me where the recipe is or better yet, post it for me :chef:
Thanks!
jenm42 said:I can't believe no one has mentioned Shrimp Wonton Cups. They are soooo yummy! Can't remember which cookbook the recipe is in, but you can usually find it on the PC recipe websites that are out there.
=) Jen
Does anyone have this recipe?? Sounds interesting.jenm42 said:brie with seedless rasberry jam----in filo cups
OMG, me too Jen! Can't believe it!!! They are in the Celebrate cookbook and it's either the very first or second recipe of the book! I add cream cheese and bacon to it!!!!!!!!!!!! YUMMMOOOO!:love: I catered my best friends step son's wedding and they had me make 300 of these! They dissappeared fast! And part of the reason I had to make so much for a croud of only about 100, is because all her sisters loved them and everyone was eating them as we make them! LOL! They are soo loved in that family!:love:jenm42 said:I can't believe no one has mentioned Shrimp Wonton Cups. They are soooo yummy! Can't remember which cookbook the recipe is in, but you can usually find it on the PC recipe websites that are out there.
=) Jen
MissChef said:OMG, me too Jen! Can't believe it!!! They are in the Celebrate cookbook and it's either the very first or second recipe of the book! I add cream cheese and bacon to it!!!!!!!!!!!! YUMMMOOOO!:love: I catered my best friends step son's wedding and they had me make 300 of these! They dissappeared fast! And part of the reason I had to make so much for a croud of only about 100, is because all her sisters loved them and everyone was eating them as we make them! LOL! They are soo loved in that family!:love:
quiverfull7 said:I was reading on another thread... someone suggested using wonton wrappers instead of tortilla's since they are thinner ... has anyone tried this? Did it work or fail? I think that saving steps makes recipes more appealing time wise... but I know it would cut out using some products as well so I am trying to decide what to do...
To be honest, I really just add to taste!! I will bake up a whole thing of bacon, and chop 1/2 into it, then I taste it, if I think it needs more I'll add it. Sometimes the bacon is more salty and I'll use less that I do on other days, depends on the brand and how much sodium they use! I do a full 8 oz of cream cheese!! I do not take anything out!! So yes, I leave the shrimp in! I love shrimp! I just make it with heaping scoops and I'll use more wontons if needed! With the cream cheese in there, you can use it as something else too. What I mean, when I made it at my friends house, We had extra filling so we served some as a spread with crackers and it was a hit too!quiverfull7 said:How much cream cheese and bacon and do you delete the shrimp then or these are in addition to the shrimp?
quiverfull7 said:My host wants to learn a great appetize to do in the Mini Muffin Pan and I think this will work great with the hands on approach... what is your favorite one to do??? Everyone chime in please!
lisa717 said:MINI TACO PUFFS!!!!
1 pound lean ground beef, browned
1-2 cups taco chips, crushed to each 1 cup
1 package (8 oz) crescent rolls
1 cup cheddar cheese, shredded
½-1 cup salsa
1-2 teaspoons Pantry Southwest Seasoning Mix
Preheat oven to 375°. Roll crescent rolls out flat on cutting board; cut into squares. Put squares into mini-muffin tin using tart shaper. Mix rest of ingredients in 2 Qt. Batter bowl. Scoop into muffin tin using scoop. Bake 10-15 minutes or until done.
325 degrees? These sound great.MORFIA said:I use the store bought Filo cups cut a small piece of Brie and use a squeez of rasberry jelly---bake for about 10 minutes
The Mini Muffin Pan is a baking pan with small, individual cups that are perfect for making bite-sized appetizers.
Using the Mini Muffin Pan for appetizers allows for individual portions, making it easy for guests to grab and go. It also creates a beautiful presentation and allows for even cooking of each appetizer.
One of our most popular appetizers to make in the Mini Muffin Pan is mini quiches. They are easy to customize with different fillings and always a hit at parties.
Absolutely! The Mini Muffin Pan is versatile and can be used for both savory and sweet appetizers. Some popular sweet options include mini fruit tarts and chocolate chip cookie cups.
To prevent sticking, make sure to grease the pan well before adding your appetizer mixture. You can also use cupcake liners for easy removal and clean up. Additionally, be sure to fill each cup only about 2/3 full to allow room for the appetizers to rise while baking.