Appetizers

Baklava Tartlets

Ingredients:

  • 2 cups finely chopped walnuts
  • ¾ cup honey
  • ½ cup butter, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • ¼ teaspoon ground cloves
  • 3 packages (1.9 ounces each) frozen miniature phyllo tart shells

Directions:

  1. In a small bowl, combine the first six ingredients
  2. Spoon 2 teaspoonfuls into each tart shell.
  3. Refrigerate until serving.

Recipe from: Taste of Home Easy Appetizers

 

 

Pizza Turnovers

Ingredients:

  • 3 tablespoons chopped fresh mushrooms
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped onion
  • 1 tablespoon butter
  • 5 tablespoons tomato paste
  • 2 tablespoons water
  • ½ teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • ½ cup shredded part-skim mozzarella cheese
  • 1 package (15 ounces) refrigerated pie pastry
  • 1 egg, lightly beaten

Directions:

  1. In a small saucepan, sauté the mushrooms, green pepper, and onion in butter until tender. Add the tomato paste, water, oregano, and garlic powder. Reduce heat to medium-low. Stir in cheese until melted Remove from the heat.
  2. Cut 3 - ½ in. circles from pie pastry. Place 1 teaspoon filling in the center of each circle. Brush edges of dough with water. Fold each circle in half; seal edges with a fork. Brush the tops with beaten egg. Place the turnovers on a greased baking sheet.
  3. Bake at 425 degrees for 12-14 minutes or until turnovers are golden brown.

Recipe from: Taste of Home Easy Appetizers

 

Mean Bean Taco Cups

Ingredients:

  • 3 – 8 inch (20cm) flour tortillas
  • Nonstick cooking spray
  • ½ teaspoon smoked salt
  • ½ cup (86 g) cooked black beans
  • ½ cup (52 g) minced cucumber
  • 1 tablespoon (9 g) minced red or yellow bell pepper
  • 1 tablespoon (10 g) finely minced red onion
  • 1 teaspoon minced fresh cilantro, or more to taste
  • ½ teaspoon chipotle in adobo sauce, or more to taste
  • 1 tablespoon (15 mL) red wine vinegar
  • Salt and pepper, to taste
  • ½ avocado, pitted, peeled, and diced
  • Juice from ½ fresh lemon

Directions:

  1. Preheat the oven to 400 degrees Fahrenheit
  2. Using a 3-inch (8 cm) round cutter, cut 4 rounds from each tortilla.
  3. Lightly coat one side of each small round with cooking spray and sprinkle evenly with smoked salt.
  4. Using two 12-cup inverted regular muffin pans, tuck a round (salted side up) in bowl. Repeat until all the rounds are used.
  5. Bake for 6 minutes, or until the edges are lightly browned. Cool on a wire rack. The bowls can be stored in an airtight container for up to 3 days before using.
  6. Combine the beans cucumber, bell pepper, onion, and cilantro in a small bowl.
  7. With a mortar and pestle, pound the chipotle into the vinegar until smooth. Pour over the bean mixture, stirring to coat. Taste and adjust the seasonings.
  8. Spoon about 1 tablespoon into each cup. Toss the avocado with the lemon juice, and season with salt and pepper. Sprinkle a few pieces on each cup. Serve immediately.

Recipe from: Vegan Finger Foods

 

Sour Cream and Beef Turnovers

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1teaspoon salt
  • ½ cup shortening
  • 1 cup (8 ounces) sour cream
  • 1 egg yolk

Filling

  • ¾ pound ground beef
  • 1 large onion, finely chopped
  • ¼ cup finely chopped fresh mushrooms
  • ½ cup sour cream
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon pepper
  • 1 egg
  • 2 teaspoons water

Directions:

  1. In a large bowl, combine flour, sugar and salt. Cut in shortening until crumbly. Stir in sour cream and egg yolk just until moistened. Shape into a ball. Cover and refrigerate 2 hours or until easy to handle.
  2. Preheat oven to 450 degrees. Ina large skillet over medium heat, cook beef, onion and mushrooms until meat is no longer pink. Remove from heat; drain. Stir in sour cream, salt oregano and pepper.
  3. On a floured surface, roll out the dough to 1/8 in. thickness. Cut with a floured 3-inch round cutter. Place a rounded teaspoon of filling on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork. Reroll scraps; repeat.
  4. Place on greased baking sheets. Beat egg with water; brush over turnovers. Bake 12-15 minutes or until lightly browned.

Recipe from: Taste of Home Church Supper Recipes

 

Hash brown Egg Bake

By Krystle Ballweg

 

Ingredients:

  • 1 small bag hash browns (or 8 hash brown rectangles)
  • 2 cups cheese shredded of your choice
  • 1 dozen eggs
  • ½ cup milk
  • (Can add veggies of your choice or keep plain)

Directions:

  1. Preheat oven to 350 degrees.
  2. Layer bottom of 9x13 pan with hash browns or hash brown rectangles.
  3. Crack and whip eggs in separate bowl with milk.
  4. Layer of 1 cup cheese over hash browns.
  5. Pour in egg mix.
  6. Bake for 30-40 minutes. (Until the center is not still liquid eggs)
  7. Take out of oven. Sprinkle remaining cheese. (Can add more if want)
  8. Serve after cooling and enjoy.