Chicken Fricassee Skillet Dinner

Chicken Fricassee Skillet Dinner

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 to 2 lb. bone-in skinless chicken thighs
1 tablespoon olive oil
1 cup reduced-sodium chicken broth
12 oz. small new potatoes, unpeeled, quartered (about 2 cups)
8 oz. sliced mixed wild or button mushrooms
3 garlic cloves, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried

Place flour, salt and pepper in resealable plastic bag; shake to combine. Add chicken thighs; shake to coat lightly. Remove chicken, reserving any remaining flour in bag.

Heat oil in large deep skillet over medium-high heat until hot. Add chicken; cook 8 minutes or until golden brown, turning once. Place on plate.

Whisk reserved flour mixture into drippings remaining in skillet; cook 1 minute. Whisk in broth until smooth. Add potatoes, mushrooms, garlic and thyme. Bring to a boil; boil 2 minutes. Place chicken on top of vegetables. Reduce heat to medium-low; cover and simmer 15 to 25 minutes or until chicken is no longer pink in center.

4 servings

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Nacho Tacos from Campbell's Kitchen

Nacho Tacos from Campbell's Kitchen

Prep Time: 10 min.

Cook Time: 15 min.

1 lb. Ground beef

1 medium onion, chopped (about 1/2 cup)

1/2 tsp. Chili powder

1 can (10 3/4 ounces) Campbell's® Condensed Fiesta Nacho Cheese Soup

8 taco shells, warmed

1 cup shredded lettuce

1 medium tomato, chopped (about 1 cup)

Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.

Stir 1/2 cup soup in the skillet and cook until the mixture is hot and bubbling.

Heat the remaining soup in a 1-quart saucepan over medium-high heat until hot and bubbling. Spoon the beef mixture into the taco shells. Top with the soup, lettuce and tomato.

Serves 8.

To complete the meal, serve the tacos with refried beans and Spanish rice. Vanilla ice cream with caramel sauce and fresh pineapple is the perfect ending.

Baby Shower Cake

Baby Shower Cake
Serves: 16
Source: Betty Crocker

Girl or boy? Make this pink and blue cake for the next baby shower, or make it to give as a gift.

Ingredients:

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
Red and blue food colors
1 1/2 containers Betty Crocker® Rich & Creamy vanilla frosting

Instructions:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of three 8-inch or 9-inch round pans.

2. Make cake batter as directed on box. Pour 1 1/2 cups of the batter into small bowl. Pour another 1 1/2 cups of the batter into one of the pans.

3. Stir 6 to 10 drops red food color into batter in small bowl. Stir 6 to 10 drops blue food color into batter in large bowl. Pour pink batter into another pan; pour blue batter into remaining pan. (If necessary, refrigerate 1 pan of batter until ready to bake.)

4. Bake 17 to 22 minutes (19 to 26 minutes for dark or nonstick pans) or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

5. Brush crumbs off cake. Place blue layer, top side down, on plate. Spread 1/3 cup frosting on blue layer almost to edge. Place white layer, top side down, on frosted layer. Spread 1/3 cup frosting on white layer almost to edge. Place pink layer, top side up, on frosted layer. Frost side and top of cake with frosting. Store loosely covered.

Expert Tips:

Decorate your cake! Miniature dolls, baby rattles and pacifiers make fun and practical decorations.

For the best possible cake color, be certain to use 3 egg whites as directed. Egg separators are available in the baking section of most supermarkets.

LOUISIANA SWAMP PIE

LOUISIANA SWAMP PIE

4 Eggs

2 Cups Sugar

2 Sticks butter, Melted

1 tsp. Cider vinegar

1 Cup Coconut

2 Teaspoons Vanilla

1 Cup Chopped Pecans

1 Cup Golden Raisins

2 Uncooked Pie Shells

Preheat oven to 300 degrees F. Beat eggs, add sugar, melted butter, vinegar and vanilla and mix well. Add coconut, pecans and raisins.

 Pour into pie shells, dividing mixture evenly between both pies. Bake at 300

Degrees for 50-55 minutes or until toothpick inserted in center of pies comes out clean. Makes two pies.

Serves 6-8 people per pie

Stuffed Manicotti

Stuffed Manicotti

12 manicotti shells

1 pkg. Chopped, frozen spinach

12 oz. Ricotta cheese

1 onion, chopped

1 lb. Ground sausage

1 large jar Ragu spaghetti sauce

Grated jack cheese

Brown sausage with onion.  Add drained spinach and ricotta cheese.

Stuff in uncooked shells.  Place in a 9x13 pan.  Pour sauce over

Shells.  Bake, covered with foil, 50 minutes at 350.  Remove, sprinkle

With cheese.  Bake 10 minutes more, uncovered.

Maple-chili glazed pork tenderloin

Maple-chili glazed pork tenderloin

RUB

1/4 cup brown sugar
2 teaspoons ground cumin
1/2 teaspoon chipotle or chili powder
1 teaspoon ground black pepper
1 teaspoon salt

In small bowl, combine the brown sugar, cumin, chipotle or chili powder, black pepper, and salt.

Mix well.

PORK

1 boneless pork tenderloin (1 1/2 to 2 pounds)
1/4 cup apple cider
1 tablespoon maple syrup
1 teaspoon cider vinegar

Set the oven at 350 degrees.

Coat the tenderloin with enough of the rub to cover it all over. Set it in a roasting pan.

Roast the pork for 25 minutes or until a meat thermometer registers 140 degrees for medium pork. Remove from oven and keep warm.

In a skillet, combine the apple cider, syrup, and vinegar. Let the mixture bubble steadily for 3 minutes or until it reduces to a glaze.

Slice the meat into medallions. Arrange on a platter and drizzle with glaze.

Serves 4

Aztec Salad

Aztec Salad

1 can yellow kernel corn
1 can black beans (not flavored)
1 can Ro-tel diced tomatoes (Mexican flavored)
1/2 cup salsa
1 bunch cilantro - stems removed and chopped (use to taste)
juice of 1 lime (must be fresh squeezed

Combine all ingredients and marinate in refrigerator at least one hour before serving.

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Lunch Box Bars

Lunch Box Bars

1 cup dried apricots 250 mL

1 cup whole wheat pastry 250 mL flour (a.k.a. White whole wheat flour)

1/2 tsp baking soda 2 mL

1/2 tsp salt 2 mL

3/4 tsp cinnamon 4 mL

1/2 cup add-ins 125 mL(fruit, granola, etc.)

1/4 cup canola oil 60 mL

Preheat your oven to 375F or 190C.

In a small pot, cover apricots with water.

Bring to a boil and then let it simmer until most of the water is absorbed.

Puree until smooth using a handheld blender or food processor. Set aside.

In a medium-sized mixing bowl, mix flour, baking soda, salt, and add-ins.

Incorporate apricot puree and oil and press into an oiled 8" x 8" pan.

Bake for 15 minutes or until golden brown. Let cool, slice, and serve.

Makes 8 servings.

Antipasto Picnic Salad

Antipasto Picnic Salad

Everybody just loves this tempting blend of meats, veggies and pasta. It goes together in no time, serves a crowd and tastes as delicious at room temperature as it does cold. Also, it's chunky enough for the kids to pick out any individual ingredient they might not like! --Michele Larson, Baden, Pennsylvania

25 servings
Prep: 30 min. Cook: 15 min.



Ingredients

1 package (16 ounces) medium pasta shells

2 jars (16 ounces each) giardiniera

1 pound fresh broccoli florets

1/2 pound cubed part-skim mozzarella cheese

1/2 pound hard salami, cubed

1/2 pound deli ham, cubed

2 packages (3-1/2 ounces each) sliced pepperoni, halved

1 large green pepper, cut into chunks

1 can (6 ounces) pitted ripe olives, drained


DRESSING:


1/2 cup olive oil

1/4 cup red wine vinegar

2 tablespoons lemon juice

1 teaspoon Italian seasoning

1 teaspoon coarsely ground pepper

1/2 teaspoon salt


Directions

•Cook pasta according to package directions. Meanwhile, drain

giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the

giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green

pepper and olives. Drain pasta and rinse in cold water; stir into

meat mixture.


•For dressing, in a small bowl, whisk the oil, vinegar, lemon juice,

Apple-Cheddar Brunch Pizza

Apple-Cheddar Brunch Pizza

1/4 cup flour, divided
1 (1.00 lb) loaf frozen yeast bread dough, thawed
5 cups sliced tart apples
1/2 cup packed brown sugar
1/2 cup white sugar
2 teaspoons apple pie spice (or cinnamon)
1/4 teaspoon nutmeg (omit if using apple pie spice)
5 tablespoons butter, cut into small pieces
8 ounces (About 2 cups) shredded cheddar cheese

Heat oven to 350F degrees. Spray a cookie sheet with nonstick spray. Sprinkle work surface with flour, roll out bread dough until slightly larger than the sheet.

Place dough on sheet, stretching to fit, roll edges slightly to form a
shallow rim. Spread apples evenly over dough. In a small bowl, combine sugars, 2 Tbls flour, cinnamon and nutmeg (or apple pie spice).

Mix well and sprinkle over apples. Dot with the butter. Sprinkle with cheese evenly over. Bake until the apples are tender and the cheese is bubbly, 25-35
minutes. Serve warm.

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ICE BOX CAKE

ICE BOX CAKE

3/4 lb. vanilla wafers
1 pkg. lime Jello
1 c. gran. sugar
1 c. water
1 can crushed pineapple
3 eggs
1 stick margarine

Cream margarine and sugar; add well beaten egg yolks. Roll wafers, add 1 1/2 c. crumbs to butter and egg mixture. Drain juice from pineapple and add enough water to fill cup. Dissolve Jello in 1 cup boiling water. Boil pineapple mixture (juice and water) and add to Jello. Add all this to butter mixture. Add beaten egg whites last. Line a buttered pan with half of remaining crumbs. Pour mixture in pan and put rest of crumbs on top. Refrigerate.

Mozzarella Chicken Sandwich--Barnesville Herald Gazette

Mozzarella Chicken Sandwich--Barnesville Herald Gazette


Ingredients:

1/4 cup (about 2 ounces) sun-dried tomato pesto

2 tablespoons fat-free mayonnaise

3/4 pound skinless, boneless chicken breasts

1/4 teaspoon pepper

1/8 teaspoon salt

1 teaspoon olive oil

1 (8-ounce) loaf ciabatta

12 large basil leaves

3/4 cup (3 ounces) shredded part-skim mozzarella cheese

1/2 cup sliced bottled roasted red bell peppers

1 large tomato, thinly sliced


Directions:

Combine pesto and mayonnaise in a small bowl, stirring to blend.

Sprinkle chicken with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until done. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.

Preheat broiler.

Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper and tomato over cheese, and cover with top half of bread. Cut into 4 equal pieces.

$500.00 FUDGE

$500.00 FUDGE
   Categories: Candies
        Yield: 1 Servings

    4 1/2 c  Sugar
       18 oz Chocolate chips
        1 lg Can evaporated milk
        3 tb Vanilla
        1 c  Butter
             Dash salt

    Cook sugar and canned milk to rolling boil for 6 minutes; Stirring
    constantly. Use large stainless steel pot; remove from heat. Add butter,
    chocolate chips, vanilla, and dash of salt Stit until mixed. Pour into
    buttered pan.  Let stand 6 hours before cutting. Will keep a long time in
    cookie tin or a sealed container in a cool place.

    * The original recipe calls for 1/2 lb butter, but I find that the butter “pools” on top of the finished fudge. I only use 12 T of butter and my fudge turns out fine!

  -----
From
www.recipesource.com

Grilled Potato Skins

Grilled Potato Skins

6 baking potatoes
2 tablespoons margarine or butter, melted
1/2 cup picante sauce
1 cup shredded cheddar cheese
3 slices bacon, crisp cooked and crumbled or
1/2 cup finely chopped fully cooked ham.
chopped tomato
sliced green onion
1/2 cup sour cream

Bake potatoes and cool for easier handling. Slice in half length wise,
scoop out pulp, leaving 1/4 inch thick shell.
Use potato pulp for other use.
Brush inside of skins with melted butter.
Spoon 2 tablespoons picante sauce into each potato shell. Sprinkle each with cheese. Add bacon or ham.
Grill potato skins on the rack of an uncovered grill directly over medium
coals or heat 10-12 minutes or till skins are crisp.
Sprinkle with tomato and green onion, if desired. Top with sour cream.

Fried Onion Rings

Fried Onion Rings

You can't make these fast enough.

3 very large  onions

Cold water

1 cup all-purpose flour

1 teaspoon salt

2 eggs

2/3 cup milk

1 tablespoon canola oil

Canola oil for deep frying

Peel the onions and cut into half-inch slices. Separate into rings. Put

Onion slices into a container of cold water and refrigerate for half an hour.

Drain well; batter will not adhere to wet onion rings.

Mix together flour  and salt. Add the eggs, milk and tablespoon of oil, and

Beat until smooth.

With tongs, dip onion rings into batter, allowing excess to drip off. Deep

Fry in hot oil (375°F), turning rings, until golden brown on each side,

About 4  or 5 minutes. Be careful not to overcrowd your fryer. Drain on paper

Towels.  Makes about 4 servings.

Note: Foods fried in oil that is suitably hot,  375°F, absorb surprisingly

Little oil. If you are not using an electric deep  fryer with a preset

Correct temperature or thermostat, use a candy thermometer  to test the

Temperature of your oil.

Chicken Noodle Soup

Chicken Noodle Soup

Serves 6

Active: 15 min Total: 50 min

6 cups chicken broth

1 lb boneless, skinless chicken thighs, visible fat trimmed

1 cup each chopped celery and onion

1 cup baby carrots, halved crosswise

1 large parsnip, peeled and chopped

1 tsp minced garlic

1 bay leaf

1/4 tsp pepper

2 cups uncooked medium egg nodles

1/4 cup snipped fresh dill

1. Put broth, chicken, celery, onion, carrots, parsnip, garlic, ba leaf and pepper in a large saucepan. Cover and bring to a boil. Reduce heat and simmer 25 minutes, or until chicken is cooked and vegetables are tender.

2. Discard bay leaf. Remove chicken to a plate to cool slightly. Add noodles to soup; cover and simmer 10 minutes or until tender.

3. Meanwhile, shred chicken with fingers or 2 forks. Add to soup along with the dill.

Woman's Day Magazine

~loretta

Honey-Nut Cookies

Honey-Nut Cookies

A taste of baklava in a cookie.

2 cups flour
pinch salt
1 cup cold butter, cut up
1 package (8 ounce) cream cheese, cut up

Filling:
1 cup walnuts
1/4 cup sugar
6 tablespoons honey
1 teaspoon butter, melted
1/2 teaspoon cinnamon

Combine flour and salt in large bowl. With pastry blender or 2 knives, cut in butter and cream cheese till blended. Divide in half; shape dough into ball. Wrap and refrigerate 1 hour.

Filling: Grind nuts with sugar in food processor. Transfer to bowl; stir in honey, butter and cinnamon. Makes 1 cup.

Preheat oven to 325 degrees. Grease 2 cookie sheets. On well-floured surface, roll half the dough 1/8-inch thick. Cut into circles with floured 2-inch round cookie cutter. Place 1 teaspoon filling on half the circles. Top with remaining circles; press edges with fork to seal. Transfer to prepared cookie sheets. Bake 22 minutes, till golden. Cool on wire racks. Repeat with remaining dough, scraps and filling.

Makes 4 dozen

Asian Beef and Orange Packets

Asian Beef and Orange Packets
Makes 4 servings

1 beef flank steak (about 1 pound)
2 cups uncooked instant rice
4 sheets (18×12 inches) heavy-duty foil, sprayed lightly
1/2 teaspoon black pepper
1 green bell pepper, cut into thin strips
1 red bell pepper, cut in thin strips
1/2 cup teriyaki sauce
1/4 cup orange marmalade
1 can (11 ounces) mandarin orange sections, drained
8 ice cubes
1 cup beef broth or water
1 green onion, sliced (optional)

1. Preheat oven to 450°F.

2. Cut flank steak lengthwise in half, then crosswise into thin
slices. Place 1/2 cup rice in center of one sheet of foil. Divide
beef strips into four equal portions. Arrange four beef strips on
foil to enclose rice. Top with remainder of one portion of beef.
Sprinkle with 1/8 teaspoon black pepper.

3. Place a quarter of bell peppers on beef. Combine teriyaki sauce and marmalade in small bowl. Drizzle 1 tablespoon teriyaki sauce mixture over vegetables.

4. Arrange a quarter of orange sections around beef and rice. Place 2 ice cubes on top of vegetables. Fold up sides of foil and pour 1/4 cup broth into packet.

5. Double fold sides and ends of foil to seal packet, leaving head
space for heat circulation. Repeat with remaining rice, beef, black
pepper, bell peppers, sauce mixture, orange sections, ice cubes and b

roth to make three more packets. Place packets on baking sheet.

6

. Bake 20 minutes or until beef and vegetables are tender. Remove from oven. Let stand 5 minutes. Open packets and transfer contents to serving plates. Garnish with green onion, if desired.

　

Recipe source: A Thru Z Crafts and Recipes yahoo group, submitted by Gail Plaskiewicz.

This is what we had for dinner tonight....so good and so easy!! Everything all in one package! Great for clean up!!

Enjoy! hugs,

peg

BROWN SUGAR MEATLOAF

BROWN SUGAR MEATLOAF

1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.

Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.

In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.

Bake in preheated oven for 1 hour or until juices are clear.

Shoe Peg Corn Casserole

Shoe Peg Corn Casserole

1/2 cup chopped onion

1 cup chopped celery

1/2 cup chopped bell pepper

1 cup grated cheese (mild cheddar)

1 can whole kernel corn*

1 can French style string beans drained*

1 can cream of celery soup

1/2 pint sour cream

Salt & pepper to taste

1 stick oleo

1 stack Ritz crackers

Mix all ingredients except Ritz crackers and oleo. Stir and pour in

greased 9"x13" baking dish. Melt oleo and crunch Ritz crackers and mix

together.

Sprinkle over top of casserole. Cook on High 10 to 12 minutes. If a bit

too soupy, microwave another 2 to 3 minutes.

*May use frozen vegetables, cook separately before mixing other

ingredients.

Source:"Key Home Gourmet CD Collection"

CRUNCHY ROCK ROAD FUDGE (Easy)

CRUNCHY ROCK ROAD FUDGE

1 (12 oz.) pkg. chocolate chips (semi-sweet)
1 can Eagle Brand condensed milk
1 c. chopped walnuts
2 c. miniature marshmallows
1 1/2 c. coarsely crumbled potato chips

Melt chocolate chips and Eagle Brand milk in double boiler. Cool
slightly; set aside. Then add nuts, marshmallows and chips. Mix
well and pour into 9 inch square pan. Refrigerate until firm.
Cut into squares. Makes about 1 1/2 dozen squares. Enjoy.

Valentines Multiple Recipes

Easy Finger Food Recipes for Valentine's Day

Enjoy dinner and a movie at home on Valentine's Day this year! A mouth-watering selection of finger food recipes offers a playful twist on classic favorites that are great for a special date night and for entertaining throughout the year. All of these recipes can be made ahead and finished up just moments before you're ready to enjoy them-perfect for no-fuss fun.

Red Grape Cups with Goat Cheese and Pistachio
Entice the appetite of your dinner date or guests by setting out juicy grapes filled with goat cheese and topped with chopped pistachios.
Makes 24 pieces
Prep time: 15 minutes
INGREDIENTS
12 large red globe grapes
1 log (4 ounces) goat cheese
1/2 cup shelled pistachios, finely chopped

INSTRUCTIONS

1. Cut each grape in half. Cut a small slice off the end of each half to prevent it from tipping.
2. Using a small melon baller or a tiny spoon, scoop out any seeds and enough flesh to create a slight indentation.
3. Cut the goat cheese log into 24 equal pieces and shape each piece into a ball.
4. Press one side of each ball of goat cheese into the chopped pistachios.
5. Place the cheese in each grape half, pistachio-side up. Press gently to adhere. Serve on a small dish or a small decorative cake stand for an elegant effect.

Make Ahead Tip: Grape Cups can be prepared several hours in advance. Refrigerate in an airtight container, until ready to serve. Let them come to room temperature before serving.



Tiny Tomato Soup Shots with Grilled Cheese Croutons
Enjoy a pint-sized soup and sandwich course next. It’s the ultimate childhood favorite re-imagined for adult tastes.
Makes 12 Soup Shots*
Prep time: 20 minutes
INGREDIENTS
Tomato Soup
1 can (10 3/4 ounce) condensed tomato soup
3/4 cup heavy cream
1/4 cup chicken broth (optional)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon lemon zest (optional)
Thinly sliced fresh basil, for garnish (optional)
12 shot glasses or espresso cups and decorative toothpicks
Grilled Cheese Croutons
1-2 tablespoons butter
6 slices good quality, firm French or Italian bread, crusts removed
3-6 Cheddar cheese slices
3-4 cherry tomatoes, sliced into 3-4 rounds
*While 12 is the perfect amount when you’re entertaining, feel free to only make up the amount of shots you need for a smaller group.

INSTRUCTIONS

1. Prepare soup according to package directions, using chicken broth in place of water. Stir in the basil, oregano and optional lemon zest. Keep warm.
2. Melt butter in a medium skillet over medium heat. Trim the crusts from each piece of bread. Fill with 1-2 thin slices of cheese to make 3 sandwiches. Cook until golden brown on both sides.
3. Let stand 5 minutes. Cut each sandwich into quarters to create mini sandwich squares.
4. Thread 1 mini sandwich and 1 tomato slice onto each toothpick.
5. Pour about 3 tablespoons of soup into each shot glass. Garnish with thinly sliced basil if desired. Top each glass with a mini sandwich skewer. Serve.

Make Ahead Tip: Soup can be prepared ahead and re-heated. Sandwiches can be assembled in advance and cooked just before serving.



Mini Potato, Green Onion and Cheese Frittatas
Serve these little rounds of delicious flavor as your main course or as an accompaniment to tomato soup. They’re easy, portable and comforting on a cold night.
Makes 36 pieces
Prep time: 10 minutes
Bake time: 8-10 minutes
INGREDIENTS
Cooking spray
6 eggs, beaten
1/2 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
Pinch cayenne pepper
1 large potato (about 12 ounces), baked, peeled and finely chopped
2 green onions (about 1/2 cup), white and green parts finely chopped, plus more for garnish
3 tablespoons roasted red pepper, drained, and finely chopped, plus more for garnish
1/2 cup sharp Cheddar or Swiss cheese, shredded
Sour cream, for garnish

INSTRUCTIONS

1. Preheat the oven to 375°F. Spray 3 mini muffin tins (made for 12 muffins) with cooking spray.
2. In a large bowl, whisk together the eggs, milk, pepper, salt and cayenne pepper. Stir in the potato, green onions, roasted red pepper and cheese.
3. Fill each muffin cup with 1 tablespoon of the egg mixture.
4. Bake until puffed and just set in the center, about 8 to 10 minutes. Let stand 5 minutes. Using a small rubber spatula, gently loosen the frittatas from the muffin cups.
5. Garnish each with a small dollop of sour cream, thinly sliced green onion and finely chopped roasted red pepper. Serve warm or at room temperature.

Make Ahead Tip: Frittatas can be made several hours ahead. Refrigerate, well wrapped, until ready to serve. Reheat slightly in a 250°F oven.



Blue Cheese and Date Biscotti Bites
Finish your meal of bite-sized delights with handmade Biscotti, shaped and cut into adorable minis. Serve with your favorite hot beverage, such as cider, hot chocolate or cappuccino.
Makes about 32 small biscotti
Prep time: 30 minutes
Bake time: about 50 minutes
INGREDIENTS
1 cup, plus 2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons sugar
4 tablespoons (1/2 stick) unsalted butter, softened
1 cup blue cheese crumbles, divided
1 large egg
1/2 cup dates, chopped
1/4 cup almonds, sliced

INSTRUCTIONS

1. Preheat oven to 325°F. Line a large baking sheet with parchment paper.
2. In a medium bowl whisk together flour, baking powder, salt, pepper and sugar. Set aside.
3. In the bowl of an electric mixer beat butter and 1/2 cup of blue cheese until light and fluffy, about 1 minute. Beat in egg. Beat in flour mixture and remaining blue cheese just until blended. Stir in dates and almonds.
4. Turn dough out onto a lightly floured surface. Gather dough together and divide into 4 pieces. Roll each piece of dough into 6” long logs (about 1 1/4” wide). Carefully transfer logs to a parchment-lined baking sheet, about 3” apart.
5. Bake until almost firm to touch but still pale, about 25 minutes. Remove from oven, but maintain oven temperature. Cool on baking sheet 15 minutes.
6. Carefully transfer logs to cutting board. Using a serrated knife gently cut each log crosswise at a slight angle into 8-10 slices. Place slices on parchment lined baking sheet, cut side down. Bake until firm and slightly golden, about 18 minutes, turning each slice over halfway through bake time. Transfer to racks and cool.

Make Ahead Tip: Prepare and store in an airtight container for up to 1 week. This Valentine’s Day, cuddle up with that special someone and share a delicious spread of lovable finger foods. And don’t forget to keep these tasty bites in mind to add a unique touch to your parties.

This article was sent to me by my friend Jodi. She has the newsletter called
This n That from the Heartland. It's a very good newsletter that comes out
2 times a month. I highly recommend it. There are 2 versions, the plain one
and the one with graphics.