MINI HOT BROWNS
Here's my take on the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon piled on toasted rye bread and then topped with a rich cheese sauce. -Annette Grahl, Midway, Kentucky
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Dissolve bouillon in water; set aside., In a small saucepan, melt butter over medium heat. Stir in flour until smooth; add cream and bouillon. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cheese until melted. Remove from heat., Place bread on 2 baking sheets. Layer each slice with turkey, onion and cheese mixture. Bake until heated through, 10-12 minutes. (Or preheat broiler and broil until edges of bread are crisp and sauce is bubbly, 3-5 minutes.) Sprinkle with bacon and parsley.
Nutrition Facts : Calories 98 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 246mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
BROWNIE TARTS
Sharon Wilkins of Grande Pointe, Ontario says, "I often take these bite-size chocolate goodies to potluck dinners for our country dance club."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, until firm enough to shape, 1 hour. , Divide and shape dough into 24 balls (about 1 in.). Press evenly onto bottom and up sides of ungreased mini-muffin cups., For filling, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in sugar, egg and vanilla. If desired, stir in pecans. Spoon into cups. , Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes. Remove to wire racks to cool. If desired, top with cherries.
Nutrition Facts :
MINI FRUIT TARTS
These little fruit tarts look like they're right out of a pastry shop. Frozen tart shells help speed up the process of making them. I like to use berries to top my tarts, but feel free to use whatever fruit you like.
Provided by Kardea Brown
Categories dessert
Time 1h25m
Yield 8 tarts
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Place the tart shells on a rimmed baking sheet. Prick the bottoms and sides of the dough with a fork. Bake on the bottom rack until the dough is golden brown and cooked through, 12 to 14 minutes. Remove from the oven. Let the tart shells cool completely on a wire rack.
- Meanwhile, make the pastry cream. Whisk together the egg yolks, sugar and cornstarch in a medium bowl. Heat the milk in a medium saucepan until bubbles form around the edges. Gradually add the milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Stir in the sherry. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a wooden spoon. Stir in the butter and vanilla and let cool completely.
- Spoon the cooled custard into the tart shells. Top with the fruit. Heat the apricot jelly in a saucepan or the microwave until melted. Brush the jelly onto the fruit. Let stand until set.
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