Cheesyartichokecups Recipes

Steps:

• Preheat oven to 350°F
• Press wonton wrappers into lightly greased mini-muffin cups.
• Pat artichoke hearts dry; chop and place in medium bowl. Add mayonnaise, cheese, and garlic; mix well. Stir in olives and bell pepper.
• Spoon into prepared muffin cups.
• Bake 12-14 minutes or until lightly browned. Remove from oven; cool in pan 2 minutes before carefully removing from pan.
• Serve warm.

Steps:

• Preheat the oven to 450 degrees F. Lightly spray a 6-cup muffin tin with nonstick cooking spray.
• Place the thawed hash browns in a large bowl. Add the butter, thyme, 2 egg whites, chopped provolone and 1/2 teaspoon salt. Whisk thoroughly to combine. Evenly divide the potato mixture among the prepared muffin cups. Firmly press the potatoes into the bottoms and up the sides of each cup. Bake until golden brown and crispy, 15 to 18 minutes.
• Place the zucchini rounds into the bottoms of each baked cup. Cover each with 2 pieces of provolone. Bake until the zucchini is softened and the provolone melts, an additional 3 minutes. Let cool slightly.
• Crack a whole egg into a small bowl, then add it to the top of a baked cup. Repeat with the remaining eggs. Top each cup with mushroom slices. Sprinkle with salt and pepper and bake until the egg whites are set and the yolks are still runny, 12 minutes more. Loosen from cups with a small knife and serve immediately.

Steps:

• Heat oven to 350°F.
• Pierce potatoes with fork. Bake 1 hour. Cool 5 min. Cut potatoes crosswise in half; scoop out centers, leaving 1/8-inch-thick shells.
• Place potato flesh in large bowl. Add butter and milk; beat with mixer until well blended and fluffy. Spoon into potato shells; lightly press 1 cheese cube into filling in center of each shell. Place in muffin pan cups.
• Bake 30 min. or until heated through. Top with bacon and broccoli.

Steps:

• Preheat oven to 350.
• Line muffin pans with cupcake papers.
• Place one wafer cookie on the bottom of each cupcake paper.
• In a medium bowl, cream together cream cheese and sugar.
• Beat in eggs and vanilla until smooth.
• Pour over wafers in cupcake papers.
• Bake for 15 minutes or until set.
• Cool.
• Top with chocolate chips, caramel sauce, or fruit pie filling of your choice.

Steps:

• Drain artichokes, reserving half of the marinade. Chop artichokes; set aside. In a skillet, saute onion and garlic in reserved marinade until tender; set aside. , In a large bowl, combine the egg, bread crumbs, mustard, oregano, pepper and hot pepper sauce. Stir in the cheese, parsley, reserved artichokes and onion mixture., Fill miniature muffin cups three-fourths full. Bake at 325° until set, 15-17 minutes. Cool for 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
• Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
• Separate the white and yolk from one egg, reserving the yolk for glazing.
• Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
• Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
• Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
• Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
• Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
• Remove pans from oven and leave puffs on pans until cool enough to serve.