Appetizers
Elegant Artichoke Cups………………….…..2Mini Chocolate Tiramisu Cakes…36
Mini Monte Cristo Puffs ……………….……3Mini Carrot Cake Cups………………37
Quesadilla Cups with Nectarine Salsa…4 Caramel filled Cashew Cups………38
Avocado Salsa Cups………………………….…5
Sweet Corn and Crab Poppers…………….6
Quiche Lorraine Tartlets…………………....7
Primavera Potato Bites…………………..….8
Creamy Crab Filled Potato Nests………..9
Bacon Cheddar Bites…………………….……10
Chipotle Chicken Cornbread Cups….…..11
Jalapeno Popper Pizza………………………...12
Mini Pesto Pizza………………….………..…….13
Classic Mini Cheeseburgers……….……….14
Bacon and Artichoke Squares……….…….15
Main Meals
California Club Pizza …………………………..16
Spinach Carbonara Pizza……………………..17
Chicken Pesto and Tomato Flatbread….18
Hawaiian Luau Pizza……………………………19
Ham and Cheese Calzone……………………20
Three Cheese Garden Pizza…………………21
Chicken Enchilada Pizza………………………22
Ham and Cheese Brunch Squares…….…23
The Big Enchilada……………………………….24
Smokey Chicken and Bacon Tostados…25
Mediterranean Hummus Pizza ……….…26
Desserts
Strawberry Amaretto Pastries…………...27
Warm Nutty Caramel Brownies…………28
Sweet ‘N Salty Caramel Mousse Cups…29
Lemonade Shortcake Cups…………………30
Tropical Wontons with Mango Sauce…31
Chewy Chocolate Coconut Joy Bars……32
Summer Berry Shortcakes………………….33
Truffle Brownie Cups………………………….34
Kiwi Lime Dessert Cups………………………35
Red bell pepper and fresh parsley peek through these dainty appetizers.
Ingredients
1 tbsp vegetable oil
24 square wonton wrappers
1 can (14 oz) artichoke hearts in water,
drained and coarsely chopped
½ medium red bell pepper
½ cup (2 oz ) shredded mozzarella cheese
¼ cup (1 oz) grated fresh Parmesan cheese
1 lemon
2 tbsp finely chopped fresh parsley
¼ cup mayonnaise
1 garlic clove, pressed
Additional grated fresh Parmesan cheese
Directions
1. Preheat oven to 350°F. Place vegetable oil in (1-cup) Prep Bowl. Place six wonton wrappers
onCutting Board. Lightly brush one side of each wonton with oil using Chef’s Silicone
Basting Brush. Press one wonton wrapper into each cup of Deluxe Mini-Muffin Pan using
Mini-Tart Shaper. Repeat with remaining wonton wrappers. Bake 6 minutes or just until
edges of wontons are light golden brown. Remove from oven to Stackable Cooling Rack; set
aside, leaving wontons in pan.
2. Meanwhile, coarsely chop artichokes using Manual Food Processor; place in Classic Batter Bowl. Remove seeds from bell pepper and dice using Utility Knife. Using Ultimate Mandoline,
gratemozzarella cheese. Using Microplane® Adjustable Grater, grate Parmesan cheese;
zest lemon to measure ½ tsp zest. Finely chop parsley using Pizza Cutter. Add bell pepper,
mozzarellaand Parmesan cheeses, lemon zest, parsley, mayonnaise (in Measure-All® Cup)
and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix ’N Scraper®
3. Using Adjustable Measuring Spoon, fill each wonton cup with about 1 tbsp of artichoke
mixture; sprinkle with additional Parmesan cheese. Bake 8 minutes or until edges of wontons
are golden brown and cheese begins to melt. Remove from oven to cooling rack. Remove
wontons from pan; serve immediately.
Yield: 24 appetizers
Nutrients per serving (1 wonton cup): Calories 60, Total Fat 3 g, Saturated Fat 1 g, Cholesterol less than 5 mg, Carbohydrate 6 g, Protein 3 g, Sodium 115 mg, Fiber less than 1 g
Cook’s Tips: Wonton wrappers are paper-thin sheets of dough used to make filled wontons and egg rolls. They can be found in the produce section of most supermarkets.
Ingredients
4 slices white sandwich bread
4 oz sliced deli ham
4 oz Swiss cheese
3 oz cream cheese, softened
2 eggs
2 tsp Dijon mustard
2 tbsp strawberry jam
Directions: Preheat oven to 425 deg F
- Spray cups of Delux Mini-Muffin Pan with nonstick cooking spray.
- Cut bread into ½ inch cubes using Utility Knife.
- Coarsely chop ham in Manual Food Processor
- Grate Swiss chese using Microplane Adjustable Coarse Grater.
- Whisk cream cheese, eggs, and mustard in Classic Batter Bowl until smooth; stir in bread, ham and Swiss cheese.
- Spoon about 1 tbsp of the mixture into each cup of the pan.
- Bake 10-12 minutes or until puffs are light golden brown. Remove puffs from pan to Stackable Cooling Rack
- Spoon jam into a small resealable plastic bag; trim the corner and squeeze jam evenly over puffs.
Cook’s Tips Use the long flat end of the cleaning tool from the Garlic Press to easily remove the puffs from the pan.
Sandwich bread is sliced white bread with a squared-off top. You can also use regular sliced white bread for this recipe.
Ingredients
4oz (125 g)Chihuahua or Monterey Jack cheese
3(6-in./15-cm)flour tortillas
2tsp (10 mL)vegetable oil
1mediumfirm, ripe nectarine
1/4cup (50 mL)roasted red peppers, drained and patted dry
1serrano pepper, seeded
2tbsp (30 mL)finely chopped red onion
2tbsp (30 mL)finely chopped fresh cilantro
1lime
1/4tsp (1 mL)salt
Additional finely chopped fresh cilantro (optional)
Directions
- Preheat oven to 400°F (200°C). Cut cheese into twenty-four 1/2-in. (1-cm) cubes using Utility Knife. Brush both sides of tortillas with oil using Chef's Silicone Basting Brush. Stack tortillas and cut into eight wedges using Pizza Cutter for a total of 24 wedges. Press tortillas into cups of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Place one cheese cube into each cup. Bake 5-7 minutes or until edges of tortillas begin to brown and cheese is melted.
- Meanwhile, for salsa, dice nectarine and roasted pepper using Utility Knife. Finely chop serrano pepper, onion and cilantro using Manual Food Processor. Juice lime to measure 1 tbsp (15 mL). Combine nectarine, peppers, onion, cilantro, juice and salt in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®.
- Remove pan from oven to Stackable Cooling Rack. Cool cups in pan 2-3 minutes. Carefully remove cups from pan to serving platter. Divide salsa evenly among cups. Sprinkle with additional finely chopped cilantro, if desired. Serve immediately.
Yield:24servings of2cups
Nutrients per serving:
Calories 70, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 6 g, Protein 3 g, Sodium 160 mg, Fiber 0 g
Cook's Tips:
Be sure to choose a firm, ripe nectarine for this recipe. They are easier to dice and will prevent the salsa from becoming watery.
If desired, 1 medium peach can be substituted for the nectarine.
Wear plastic gloves when working with serrano peppers. The juice can create a burning sensation on the skin.
Ingredients
Tortilla Cups
6(11-in./28-cm)flour tortillas
1tbsp (15 mL)vegetable oil
Avocado Filling
2smallplum tomatoes
2smallavocados
2tbsp (30 mL)chopped fresh cilantro
2tbsp (30 mL)fresh lime juice
2garlic cloves, pressed
1/4tsp (1 mL)salt
1/2cup (125 mL)sour cream
Additional chopped fresh cilantro (optional)
Directions
- Preheat oven to 350°F (180°C). For cups, using Pizza Cutter, trim tortillas to form six 6-in. (15-cm) squares; discard trimmings. Cut each square into quarters for a total of twenty-four 3-in. (7.5-cm) squares. Make a 1-in. (2.5-cm) cut from each corner toward the center of each square. Brush both sides of each square with oil using Chef's Silicone Basting Brush. Press squares into bottom of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Bake 8-–10 minutes or until crisp. Remove from oven.
- For filling, core and seed tomatoes. Finely dice tomatoes and avocados using Utility Knife. Chop cilantro with Manual Food Processor. Combine tomatoes, avocados, cilantro, lime juice, garlic pressed with Garlic Press and salt in Classic Batter Bowl.
- Fill cups with filling using Adjustable Measuring Spoon. Spoon sour cream into small resealable plastic bag; trim corner using Utility Knife to allow sour cream to flow through. Pipe sour cream over avocado mixture. Garnish with additional chopped cilantro, if desired.
Yield:24servings of
Nutrients per serving:
Calories 70, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 6 g, Protein 1 g, Sodium 95 mg, Fiber 1 g
Ingredients
2/3cup (150 mL)unseasoned dry bread crumbs, divided
3/4cup (175 mL)thawed frozen corn kernels
1/2smallred bell pepper
1pkg (.75 oz)fresh chives (about 1/4 cup/50 mL finely chopped), divided
1can (6 oz/175 g)lump crabmeat, drained
1/2cup (125 mL)mayonnaise, divided
1egg, lightly beaten
1/2tsp (2 mL)coarsely ground black pepper
1/4tsp (1 mL)salt
1lemon
1/8tsp (0.5 mL)cayenne pepper
Directions
- Preheat oven to 425ºF (220ºC). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Sprinkle cups with 1/3 cup (75 mL) of the bread crumbs, gently tapping and rotating to coat.
- Finely chop corn and bell pepper using Manual Food Processor. Blot bell pepper dry with paper towels.Finely chop chives; set aside 1 tbsp (15 mL) forgarnish. Combine corn, bell pepper, remaining3 tbsp (45 mL) chives, crabmeat, 1/4 cup (50 mL)of the mayonnaise, egg, remaining 1/3 cup(75 mL) bread crumbs, black pepper and salt in Classic Batter Bowl. Mix well using Small Mix ‘N Scraper®.
- Divide crab mixture evenly among cups ofpan. Bake 8–10 minutes or until golden brown.Remove pan from oven to Stackable CoolingRack. Cool poppers in pan 2 minutes; removefrom pan to cooling rack.
- Meanwhile, for sauce, juice lemon to measure 1 tsp (5 mL). Combine juice, cayenne pepper and remaining 1/4 cup (50 mL) mayonnaise in (1-cup/250-mL) Prep Bowl; mix well. Top poppers with sauce and reserved chives.
Yield:
12servings of2appetizers
Nutrients per serving:
Calories 120, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 7 g, Fiber 1 g, Protein 4 g
Cook's Tips:
Use Stainless Whisk as a lemon reamer by choking up on the head of the whisk and juicing the lemon over prep bowl.
Ingredients
1pkg (15 oz)refrigerated pie crusts (2 crusts), softened according to package directions
2eggs
1/2cuphalf and half
1/8tspsalt
4slicescooked bacon
1/2mediumred bell pepper
2tbspfinely chopped fresh chives
1/2cup (2 oz)grated Swiss cheese
12grape tomatoes
Coarsely ground black pepper
Additional chopped fresh chives or green onion (optional)
Directions
- Preheat oven to 400°F. Unroll one pie crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of Mini Measure-All® Cup (nine around outside edge and three in center). Press disks into wells ofDeluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.
- Whisk eggs, half and half and salt in Classic Batter Bowl using Stainless Whisk; pour into Easy Read Measuring Cup. Set egg mixture aside and wipe out batter bowl with paper towels.
- Finely chop bacon and bell pepper with Manual Food Processor. Press out excess moisture from bell pepper using paper towels. Finely chop chives using Utility Knife. Grate cheese using Microplane Adjustable Coarse Grater. Combine bacon, bell pepper,cheeseandchives in batter bowl; mix well using Small Mix 'N Scraper®.
- Pour egg mixture evenly into tart shells; sprinkle with cheese mixture. Cut tomatoes in half crosswise. Press one tomato half, cut side up, into center of each tartlet. Sprinkle with black pepper. Bake 14-16 minutes or until egg mixture is set and crusts are golden brown. Remove tartlets to serving platter and sprinkle with additional chopped chives, if desired.
Yield:24servings of1tartlet
Nutrients per serving:
Calories 90, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 25 mg, Carbohydrate 6 g, Protein 2 g, Sodium 100 mg, Fiber 0 g
Cook's Tips:
To cook bacon, cut slices in half and cook in (8-in.) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels.
Ingredients
4oz (125 g)fresh Parmersan cheese, grated, divided
1 1/4cups (300 mL)instant mashed potato flakes
2/3cup (150 mL)hot water
2tbsp (30 mL)melted butter
1egg, lightly beaten
1/2tsp (2 mL)salt, divided
1/2tsp (2 mL)coarsely ground black pepper, divided
1mediumzucchini
1/2cup (125 mL)sun-dried tomatoes in oil, drained and patted dry
3tbsp (45 mL)mayonnaise
2garlic cloves, pressed
Directions
- Preheat oven to 425°F (220°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Grate cheese using Microplane® Adjustable Coarse Grater. Combine potato flakes and water in Classic Batter Bowl; mix well with Small Mix ‘N Scraper®. Add half of the cheese, butter, egg and 1/4 tsp (1 mL) each of the salt and black pepper; mix until well blended. Using Adjustable Measuring Spoon, divide potato mixture evenly among cups of pan. Press tops of potato mixture with lightly floured Mini-Tart Shaper to make indentations; bake 12–-14 minutes or until edges of cups are golden brown.
- Meanwhile, for filling, chop zucchini with Mnual Food Processor to measure 1 1/4 cups (300 mL) (see Cook's Tip). Finely chop tomatoes with Utility Knife. Combine zucchini, tomatoes, mayonnaise, garlic pressed with Garlic Press and remaining cheese, salt and black pepper in clean batter bowl; mix well.
- Remove pan from oven to Stackable Cooling Rack. Divide filling evenly among cups. Bake 5-7 minutes or until cheese is melted and edges of cups are deep golden brown.
Yield:24servings of1appetizer
Nutrients per serving:
Calories 60, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 3 g, Protein 2 g, Sodium 150 mg, Fiber 0 g
Cook's Tips:
Chopping zucchini too finely can cause the filling to become wet. For best results, chopped zucchini should measure about 1/4 in. (6 mm).
Ingredients
3cups (750 mL)shoestring potatoes (see Cook's Tip)
1egg white
1/2mediumred bell pepper
3green onions with tops, divided
1lemon
1can (6 oz/175 g)lump crabmeat, drained
1/2cup (125 mL)shredded Monterey Jack cheese, divided
1/4cup (50 mL)light mayonnaise
1/2tsp (2 mL)Dijon mustard
Directions
- Preheat oven to 450°F (230°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Place shoestring potatoes into large resealable plastic bag; gently press bag to break potatoes into smaller pieces. Place into Classic Batter Bowl; add egg white and toss to coat using Small Mix ‘N Scraper®. Using large Adjustable Measuring Spoon (about 1 tbsp/15 mL), divide potato mixture evenly among cups of pan. Press tops with Mini-Tart Shaper to make indentations; bake 3-5 minutes or just until edges of nests begin to brown. Remove pan from oven to Stackable Cooling Rack.
- Meanwhile, on Cutting Board, finely chop bell pepper using Manual Food Processor; blot dry with paper towels. Slice green onions, reserving green tops for garnish. Cut lemon in half crosswise; using head of Stainless Whisk as reamer, juice lemon to measure 1 tbsp (15 mL). In clean batter bowl, combine bell pepper, onion bottoms, lemon juice, crabmeat, 1/4 cup (50 mL) of the cheese, mayonnaise and mustard; mix well.
- Divide crab mixture evenly among nests using clean large Adjustable Measuring Spoon (about 2 tsp/10 mL) and sprinkle with remaining cheese. Bake 5-–7 minutes or until crab mixture is hot and cheese is melted. Remove pan from oven to cooling rack. Garnish with reserved green onion tops.
Yield:24appetizers,
12servings of2appetizers
Nutrients per serving:
Calories 150, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Sodium 210 mg, Carbohydrate 11 g, Fiber 1 g, Protein 4 g
Cook's Tips:
Shoestring potatoes are thin, crunchy potato snacks that are packaged in canisters. They can be found by the French-fried onions in most grocery stores.
Ingredients
1pkg (15 oz/425 g)pie crusts (2 crusts), softened according to package directions
8slices bacon
2plum tomatoes
1cup (250 mL)shredded cheddar cheese
4oz (125 g)cream cheese, softened
2tsp (10 mL)Dijon mustard
1garlic clove, pressed
Sliced green onions and additional diced tomato (optional)
Directions
- Preheat oven to 400°F (200°C). Unroll pie crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of MiniMeasure-All® Cup (nine around outside edge and three in center). Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Repeat with remaining crust. Bake 8-10 minutes or until golden brown.
- Meanwhile, stack bacon; thinly slice using Utility Knife. Cook bacon in (8-in./20-cm) Sauté Pan over medium-high heat 10-12 minutes or until crisp. Remove bacon to paper towel-lined plate; cool slightly. Meanwhile, cut tomatoes in half using clean Utility Knife; scrape out seeds and dice. Chop bacon with Manual Food Processor. In Classic Batter Bowl, combine bacon, tomatoes, cheddar cheese, cream cheese, mustard and garlic pressed with Garlic Press; mix well.
- Remove pan from oven to Stackable Cooling Rack. Using Adjustable Measuring Spoon, fill each cup with about 1 tbsp (15 mL) of the cheese mixture. Bake 5-7 minutes or until cheese is melted. Garnish with green onions and additional tomato, if desired.
Yield: 24,
servings of1appetizer, excluding optional ingredients
Nutrients per serving:
Calories 150, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 9 g, Protein 3 g, Sodium 180 mg, Fiber 0 g
Ingredients
1cup (4 oz)grated cheddar cheese (1 cup/250 mL)
1pkg (7.5-8.5 oz)corn muffin mix
1cup (8 oz)sour cream, divided
1/4cupall-purpose flour
2tbspChipotle Rub
1smallred bell pepper
1-2green onions with tops (about 1/3 cup thinly sliced)
1 1/2cupsfinely diced cooked chicken
Additional sour cream (optional)
Snipped fresh cilantro (optional)
Directions
- Preheat oven to 350°F. Grate cheese using Microplane Coarse Grater. In Classic Batter Bowl, combine cheese, muffin mix,3/4 cup of the sour cream, flour and 1 tbsp of the rub; mix to form a thick batter using Small Mix ‘N Scraper®.
- Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray. Divide batter evenly among wells using Adjustable Measuring Spoon. Bake 14-16 minutes or until golden brown.
- Meanwhile, on Cutting Board, finely dice bell pepper and thinly slice green onions using Chef's Knife. Place bell pepper into (8-in.) Sauté Pan; cook over medium-high heat 2-3 minutes or until pepper begins to soften. Add chicken and remaining 1 tbsp rub to pan; cook and stir 2-3 minutes or until heated through. Remove pan from heat. Combine chicken mixture, green onions and remaining 1/4 cup sour cream in Classic Batter Bowl; mix well.
- Remove muffins from oven to Stackable Cooling Rack. Immediately press tops of muffins with Mini-Tart Shaper to form cups. Cool in pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among cups. Top with additional sour cream and sprinkle with cilantro, if desired.
Yield: 24servings of