SANDRA'S MINI KEY LIME PIES

 

Yields: 5 Mini Pies [5 (8-oz./1-cup size) Ramekins]

Prep: 15 Mins.

Bake Crust: 8 Mins.

Bake Filled Pies: 8 Mins.

INGREDIENTS

Crust:

1/2 cup graham cracker crumbs

1 tablespoon granulated sugar

1-1/2 tablespoons salted butter melted

Filling:

1 (14 oz. can) sweetened condensed milk

1/4 cup sour cream

1/3 cup key lime juice (or lime juice)

1 key lime zested (or a regular lime zested)

1 large egg yolk, beaten

Whipping cream:

1 cup heavy whipping cream

2 teaspoons vanilla extract

4 tablespoons confectioners' sugar

METHOD

Preheat oven to 350F. Place 5 ramekins on a baking sheet; set aside. Place a medium glass bowl in the refrigerator to chill for whipped cream preparation.

For the crust, place the butter and sugar in a small glass bowl and microwave on high for 30 seconds. Add the graham cracker crumbs and mix to combine. Spoon the crust mixture equally amongst the 5 ramekins and press to form crust-like bottoms.  Bake in preheated oven for 8 minutes.

Meanwhile, prepare the filling by zesting the lime (divide in half, as you'll use 1/2 for the filling and the other 1/2 for garnishing the pies).  In a 4-cup glass measure, add the lime juice, sweetened condensed milk, sour cream, beaten egg yolk, and 1/2 the lime zest; whisk to combine until smooth.

Once the crust are baked, pour the filling equally on top of the crusts in the 5 ramekins; bake for 8 minutes. Remove from oven to a baking rack and let mini pies cool for 30 minutes.

Once cooled, place in refrigerator, uncovered, for 3 hours to fully set and for flavors to meld.

Meanwhile, prepare the whipped cream in the prepared chilled bowl and whip until peaks form, add the vanilla extract and confectioners' sugar; whip to incorporate until it reaches the stiff-peak stage. Place, covered, in the refrigerator until pies are ready to serve (along with the remaining lime zest for garnish).

After 3 hours, remove the pies, top with whipped cream, sprinkle each pie equally with the remaining lime zest. ~ Enjoy!

___________

Tip: If you are not going to serve all of them after the 3-hour refrigeration time, please cover any remaining pies with plastic wrap and feel free to store up to 5 days.

SANDRA’S HEALTHY PAISLEY MINI MUFFIN PB TREATS

 

A healthier treat you know that's good for your pup and
it's ongoingly freshly made; Paisley loves 'em...

Yields: 19 Mini Muffin Treats (I make 2 batches at a time, yielding 38 treats…aka 1 qt.)

Prep: 10 Mins.

Bake: 16 Mins. (Turning ½ way for even baking)

 Cool: On baking rack covered with a clean kitchen towel overnight

INGREDIENTS

 

2 large eggs, beaten

½ cup Skippy peanut butter (no artificial sweetener like ‘xylitol’ – ck label plz)

¾ All-purpose flour

½ cup old fashioned oats (not quick cooking)

½ cup water

 

METHOD

 

Preheat oven to 350F. Place a non-stick mini muffin baking pan aside (if not non-stick, spray w/canola spray). Also, place a baking rack for removing mini muffin treats to after baking for cooling.

 

To a medium bowl, add the eggs and whisk until fluffy; add peanut butter and continue whisking until thicker and emulsified. (Switch to a spatula at this point).

 

Add the A-P Flour, oats, and water; stirring just to combine.

 

Using a 1-TB-size mini scoop, drop mounds into the mini muffin tin cups (should yield 19).

 

Bake in preheated oven for 16 minutes total; turning half way for even baking.

 

Remove from oven. Use a teaspoon promptly remove mini muffins to the baking rack in order to cool completely (on baking rack covered with a clean kitchen towel overnight) before storing treats in an airtight container to safely store up to 2 weeks.

 

 

Tip: I make a double batch, which stores in a 1-qt.-airtight-container perfectly for up to 2 weeks in an airtight container.

 

SANDRA'S MINI STUFFED ARTICHOKE AND PARM YUKON GOLD POTATOES

 

These are fantastic served hot,
warm or at room temperature...

Yield: 10 mini potato halves

Prep: 10 Mins.

Microwave 5 Mins.

Bake: 25 Mins.

 

INGREDIENTS:

 

5 (2-1/2" in size) Whole Yukon Gold Potatoes, scrubbed, dried, and pierced a couple of times

 

Filling

2 artichoke bottoms, finely chopped

--(these are found in the area near the artichoke hearts in the store)

1 green onion, finely chopped

1/4 cup sour cream

2 tablespoons mayonnaise

1/4 tsp. freshly ground black pepper

1 teaspoon seasoning salt

1/2 teaspoon garlic granules

1 TB grated parmesan

 

Topping prior to baking

--Shredded mozzarella, grated parmesan, and paprika for sprinkling on top prior to baking

 

METHOD:

 

Place whole, pierced 2-1/2" potatoes into a medium glass heatproof bowl, cover with a heatproof plate, and microwave on high for 5 minutes.

 

Meanwhile, preheat oven to 350F. Set aside a 2-qt. baking dish.

 

Using tongs and an oven mitt (as the potatoes will be hot), cut each of the potatoes lengthwise in half (10 halves). Place potato half in your hand (which you've covered with a mitt), and use a melon baller to remove inside flesh until a 1/8" wall remains (while placing potato innards into a separate medium bowl); repeat with remaining 9 halves.

 

Place the potato skins flesh-side down in the baking dish and spray skin with canola. Turn potato halves over and spray the flesh inside. 

 

Filling: Smash the potato flesh placed into the bowl, add the filling ingredients in order listed; mix to combine. Use a small spoon to fill the potato skins with the filling; top with shredded mozzarella, grated parmesan and paprika.

 

Bake, uncovered, in the preheated oven for 25 minutes (turning half way through baking).  Let rest 5 minutes prior to serving. ~ Enjoy!

 

SANDRA'S CHOCOLATE GLAZED BABY BANANA-WHEAT DONUTS

Sandra's Chocolate Glazed Baby Banana-Wheat Donuts

The most addicting, ever!
As with most cake-like donuts, they should be eaten
the same day they are made for the best results and flavor...

Yield: (Appx. 24 Baby Donuts)

Prep: 10 Mins.

Bake: 10-12 Mins. per batch

INGREDIENTS

Special equipment: 2 Mini Donut Tins (12/batch for a total of 24 baby donuts)

Batter:

1 large egg, beaten

1-1/2 cup milk

2 tablespoons vegetable oil
1 ripe banana, mashed

2 teaspoons vanilla extract

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour

1-1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

2 teaspoons double-acting baking powder (or regular)

METHOD

Preheat oven to 350 degrees. Spot spray with Bakers Joy each mini donut tin cup; set aside (or with oil then dusted with flour) -- this process will be repeated for each batch to prevent baby donuts from sticking.

In a medium bowl, add egg and beat with a fork. Add in milk, vegetable oil, mashed banana and vanilla extract, mix with hand mixer to combine. Add in remaining batter ingredients; and using a wooden spoon mix just until combined (do not over mix). Pour batter into a large Ziploc bag, snip one corner, then fill each cup in mini donut tin, about 3/4's full.

Bake in preheated oven for 10-12 minutes, until they're light golden on top and slightly brown on edges, and a toothpick inserted in center comes out clean.

Place a clean kitchen towel on counter. While hot, tip muffin tin over on its side so hot donut holes fall out onto kitchen towel. Carefully flip hot donuts over to cool. 

Meanwhile, prepare the chocolate glaze below:

Chocolate Glaze

1-1/2 cups powdered sugar

4 tablespoons unsweetened cocoa powder

3 tablespoons milk or water

2 teaspoons pure vanilla extract.

In a medium bowl, whisk together powdered sugar and cocoa powder.  Slowly stir in milk and vanilla extract.  Whisk until silky and smooth.  If you need a touch more milk to make this a dippable glaze, add a bit more.

Dip donuts in chocolate glaze then let rest to harden. Leave donuts uncovered to prevent condensation.

Donuts are best served the day they’re made.  They also freeze just fine! ~ Enjoy!

SANDRA'S HOT ALASKAN MOOSE TACO DIP and MINI-BISCUIT APPETIZER

I created this recipe after being inspired by several variations that I've had in the past.

Here's my 'Alaska Spin' on this delightful appetizer

--------

You are able to make it to your exact spiciness level versus my medium version ~

simply substitute milder salsa for a lighter dip

or hotter salsa for a dip with more zest...

Yields: 6 to 8 servings

Prep: 15 Mins.

Bake 23-25 Mins.

INGREDIENTS

Dip:

1 lb extra-lean moose burger

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1 pkg. dry cheesy taco seasoning mix

2 cups medium salsa (from Costco)

1 cup Mexican-blend shredded cheese

1 cup shredded medium cheddar cheese

1 (4 oz. pkg.) cream cheese, cubed at room temperature

--2 green onions (both white and green parts), sliced

Atop dip/mini-biscuits:

1 pkg. Grand Biscuits, quartered and formed into balls

1 tablespoon melted butter

1/2 teaspoon granulated garlic

1 teaspoon dry cilantro

Paprika

METHOD:

Preheat oven to 350 degrees, while placing rack on lower 2/3'rds of oven, including placing a medium-size pan on the rack (you'll later be placing the cast iron skillet on this to catch potential drips).

Heat a seasoned, 10" medium-size cast iron skillet to medium high heat on the stovetop, then brown the burger with 1/4 teaspoon each of granulated garlic and granulated onion. After about 5 minutes of browning, add the cheesy taco seasoning and salsa, stir to combine. Reduce heat to low and let simmer for 5 minutes.  Turn off heat and fold in the three cheeses, just until melted and combined. Sprinkle top-center of mixture with green onions.

While reserving 9, place remaining biscuit balls around the perimeter. Place the reserved 9; one in center, and other 8 around it (see above photo).

Melt in the microwave the butter in a ramekin with 1/2 teaspoon of granulated garlic for 30 seconds. Using a pastry brush to combine. Brush the butter mixture gently over all biscuit balls. Sprinkle biscuit balls with 1 teaspoon dry cilantro and some paprika.

Place cast iron skillet in the preheated oven atop the hot pizza pan and bake for 23-25 minutes, until all biscuits are golden brown. Let hot dip cool 5 minutes (so you don't burn yourself), then serve immediately family style. ~ Enjoy!

SANDRA'S PEANUT BUTTER-MINI CHOCOLATE CHIP-CINNAMON COOKIES

A light, buttery cookie that enhances in flavor over time,
they're delectable and deliciously addicting!

Yields: About 42 cookies
Prep 15 mins

Bake: 10-12 mins

INGREDIENTS

1 cup creamy peanut butter

1/2 cup unsalted butter, at room temperature

1/2 cup packed light brown sugar

1 large egg, beaten

1 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1 teaspoon double-acting baking powder (or regular)

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt (omit if using salted butter)

1/4 cup semi-sweet mini chocolate chips

--Sugar (1/2 cup) for rolling balls, and dipping fork to form criss-cross texture on cookie tops

METHOD

Preheat oven to 350 degrees. Prepare baking sheets topped with silpat liners or parchment paper; set aside.

In a stand mixer using the paddle attachment, cream together the peanut butter, butter, white sugar, and brown sugar for 5 minutes, until light and creamy. Add the beaten egg and vanilla, mixing to combine. Place a sieve over the wet ingredients in the stand mixer bowl and sift flour, baking powder and soda, cinnamon and salt; mix to combine. Add the mini chocolate chips, mix just to combine (do not over mix).

Place 1/2 cup sugar into a small bowl; set aside.

Roll mini scoop full of dough into balls. Roll each ball in sugar, and place cookies 2 inches apart onto prepared baking sheets. Press each ball twice with fork tines to form a criss-cross pattern (dip fork into sugar so it does not stick while doing so). Be sure not to flatten the cookies too much when doing so, or they will not bake properly.

Bake for 10 to 12 minutes in preheated oven, until edges are lightly browned. Let cool on baking sheet for 1 minute before transferring to a baking rack to cool completely. Store cooled cookies in an airtight container. ~ Enjoy!

SANDRA'S VERSATILE SWEET ZUCCHINI BREAD RECIPE

A very versatile recipe where you can change out certain ingredients, for example: 

Prep: 15 Mins.
Bake: 1 Hr.

"I have only used half of this huge
Juneau-Alaskan-Grown
zucchini and made 16 mini
Versatile Sweet Zucchini Bread
loaves so far.
Mucho thanks to sis Nadine
and friend Kathy!"

Yields: (2 Regular Loaves, or 4 Mini)

INGREDIENTS

Wet:
3 large eggs
1/2 cup vegetable oil
*2 (5/8-oz. containers) Peach Chobani 99% fat-free yogurt - (Or, your flavor choice);
3 teaspoons vanilla extract

Dry (Sifted through a sieve atop wet ingredients):
2-3/4 cups all-purpose flour
2 cups granulated sugar; plus more for dusting
1-1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1/2 teaspoon fine-grain sea salt

Fold-in:
*2 cups grated unpeeled Alaskan-Grown zucchini (Do not squeeze dry)
*1/4 cup toasted slivered almonds, or pecans
--(Place almonds or pecans in a small dry non-stick skillet over low heat and cook while occasionally stirring until fragrant, about 10 mins.)

METHOD

Preheat oven to 350 degrees.  Prepare loaf pans (2 regular, or 4 mini) by spraying with butter spray, and dusting each with granulated sugar (Yes, not flour); tap off excess, and set aside. Set prepared loaf pans atop a baking sheet.

In a large mixing bowl, add eggs and using a hand mixer beat on medium speed until light and foamy.  Add oil, yogurt and vanilla extract; mix on medium speed until incorporated.

Place a sieve over wet ingredients in bowl, add all dry and sift. Mix on low speed initially to begin incorporating, then on high just until moistened (Try not to over-mix).

Using a large spoon, add fold-in ingredients, until combined while scraping edges of bowl.

Spoon even amounts of batter into loaf pans, tap them on a hard surface to release air bubbles.

Bake on baking sheet for 1 hour, or until a toothpick inserted in center of a loaf comes out clean.

Remove from baking sheet to rack (in loaf pans) and let cool for 10 minutes.  Remove from loaf pans and place on rack putting loaves on their side, cover with a clean kitchen towel and let cool for 2 hours, until completely cooled. ~ Enjoy!

~~~~~~~~~~~~

Tips: 

If making in mini loaves, reduce baking time to 30 minutes, or testing done in center with a toothpick.

When grating zucchini and/or carrots, I use the food processor - fabulously quick and easy!

Store loaves tightly wrapped in plastic wrap.

These sweet breads freeze extremely well if you initially wrap in plastic, then foil.  Be sure to label the top of each loaf using a permanent marker. When ready to eat, simply thaw, unwrap, and partake!

For example: I also made mini zucchini-banana loaves today using the following combo variation ('To-die-for'!!) and a tad sweeter:
--(2) Strawberry-banana yogurt
--shredded zucchini (3 medium)
--ripe mashed bananas (3 medium)
--1/4 cup toasted slivered almonds
--1 cup raisins

Mini Sweet Zucchini-Banana Bread
(Variation)

SANDRA’S 5-MINUTE ‘4-VARIETY’ HOLIDAY CHOCOLATE BARK BITES

A holiday favorite that's festive and tasty!

Your family and  friends are sure to enjoy...

Yields: (24 pieces)

Prep: 5 Mins.

Chill: 30 Mins.

INGREDIENTS

Chocolate:

½ cup semi-sweet chocolate chips

1-1/2 cup milk chocolate chips

Toppings:

¼ cup chocolate mint chips

¼ cup dried mixed fruit

¼ cup chopped pistachios

¼ cup toffee bits

METHOD

Set aside a non-stick mini-muffin tin (mine has 24 mini-cups).  If not non-stick, lightly butter each mini-cup beforehand.

Pour both chocolates in a glass bowl and place in microwave on high power for 30 seconds. Stir with a rubber spatula. Place it back in the microwave for another 30 seconds. Stir again. Repeat, just until chocolate has fully melted and is smooth after stirring. Use a teaspoon to fill each mini-muffin cup with melted chocolate, just until ¾’s full. 

Sprinkle tops evenly with four different toppings (8 mini-cups per topping variety), and press topping gently into chocolate to adhere. Refrigerate for 30 minutes.

Remove by immediately inserting a paring knife straight up and down along edge while bark bites are cold; the bark bites will easily loosen and pop free. 

Serve at room temperature. ~ Enjoy!

~~~~~~~~~~~~~~

Tip:  These mini-bark bites are fabulous gift basket additions.

SANDRA'S MARVELOUS MOOSEY MINI-MEATBALL OPEN-FACED SUBS

A wonderful and very comforting meal
served with local Alaskan Summer beer.
This marinara sauce will end up being your favorite of all time,
I'm sure...

Yields: (8, 6" long sub halves)
Prep: 15 Mins. 

Bake: 15 Mins. (Meatballs)
Bake: 5 to 7 Mins. (French Bread halves)
Simmer: 30 Mins.

INGREDIENTS

1" Mini-Meatballs:
--(Yields: 48 mini-meatballs)
1 lb. extra-lean burger (I used moose) 

1 large egg, slightly beaten

2 tablespoons milk

1/2 cup panko (Japanese breadcrumbs), or regular
1/4 cup grated parmesan cheese

1 garlic clove, minced

3 tablespoons red onion, finely minced

½ teaspoon ground mustard

½ teaspoon celery seeds

kosher salt and freshly ground pepper to taste

Be sure to have
Alaskan Summer Beer
on hand...

Marinara Sauce:
--(Yields: 5 cups)
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
Pinch of red pepper flakes
2 teaspoons Italian seasoning herbs
2 teaspoons onion granules
1 (14 oz. can) Italian stewed tomatoes, with juices, broken into small pieces
2 (14 oz. cans) tomato sauce
2 teaspoons honey
1 teaspoon kosher salt
2 teaspoons aged balsamic vinegar

Subs:
1 Loaf of Sandra's Homemade French Bread
2 cups shredded mozzarella
2 cups shredded romaine

METHOD

Preheat oven to 350 degrees. Line a baking sheet with tin foil, spray with oil, and set aside.

In a medium bowl, mix together burger, beaten egg, milk, panko, parmesan cheese, minced garlic, minced onion, ground mustard, celery seeds, kosher salt, and freshly ground pepper. Roll into 1” balls (I do so using a small scoop to ensure meatballs are of uniform size).

Par-bake in preheated oven for 15 minutes, turning once half way through.

Meanwhile, in a heavy-bottom large saucepan heat the olive oil over medium-high heat. Add the garlic and red pepper flakes, saute for 30 seconds.  Add the Italian seasoning, and onion granules.  Pour in tomatoes with juices, tomato sauce, honey, and kosher salt; bring sauce to a boil. Reduce heat to low, then stir in  balsamic vinegar.

Add the par-baked meatballs, and gently fold to coat with sauce. Simmer, uncovered, on low for 30 minutes, while occasionally folding to continue to coat meatballs with sauce.

In the meantime, slice the french loaf in half lengthwise, and remove a bit of bread in the middle to form a slight well, then cut each half into quarters crosswise (ending up with 8 halves). Place on a foil-lined baking sheet and bake for 5 to 7 minutes until slightly crispy and golden.  

Spread a layer of shredded romaine among each loaf half, generously top with mini-meatballs and sauce, then sprinkle with shredded mozzarella. 

Serve with plenty of napkins. ~ Enjoy!

~~~~~~~~~~~~~~

Tip:  The mini-meatballs and marinara sauce would also be fabulous if you wish to serve it over prepared spaghetti noodles.

SANDRA’S SMOKY GRILLED MINI SUMMER PIZZAS

A perfect lunch or dinner option, especially with homemade coleslaw as a side...

Servings:  2

Prep: 10 Mins.

Grill: 10 to 12 Mins.

INGREDIENTS

2 mini 8” Boboli pizza crusts, or one 12”

--(These crusts are thicker and perfect for grilling)

6 tablespoons pizza sauce

1 teaspoon balsamic vinegar

1 small garlic clove, minced

4 tablespoons medium shredded cheddar cheese

1 tablespoon finely chopped red bell pepper

1 tablespoon finely chopped red onion

1 teaspoon freshly chopped parsley

6 seeded kalamata olives, quartered lengthwise

4 tablespoon shredded mozzarella

2 tablespoons grated Parmesan

METHOD

Preheat charcoal grill.

Spread each crust with 3 tablespoons of pizza sauce, and drizzle both with ½ teaspoon balsamic vinegar.  Top crusts equally by dividing the remaining ingredients in half in order listed.

Place prepared pizzas directly onto grill, cover, and cook for 10 to 12 minutes, until cheese melts and pizzas are golden. ~ Enjoy!

I like to serve these mini pizzas with homemade coleslaw:

Best Homemade Coleslaw recipe 

~~~~~~~~~~~~~~~

Tip:  If you prefer to bake these pizzas in an oven, place them on a sprayed baking sheet sprinkled with cornmeal and bake at 450 degrees on rack placed in lowest position.

SANDRA’S SAUSAGE STUFFED MINI-PIZZA ROLLS

A delightful afternoon snack
that would be a
great game day appetizer as well... 

Yields: (16 Rolls)

Prep: 15 Mins.

Bake: 12 to 15 Mins.

INGREDIENTS

1 roll refrigerated pizza dough, (or 1/2 a recipe of Sandra's Pizza Dough)

Filling:

1/4 cup pizza sauce, plus more for dipping

4 slices pepper-jack cheese, finely chopped

1/4 lb. sweet Italian sausage, browned (I used moose, although pork, and venison would be nice as  well)

Topping:

1 tablespoon unsalted butter, melted

Pinch of garlic powder

Pinch of dried Italian seasoning

1 tablespoon freshly grated Parmesan cheese

For dipping:

1/4 cup warm pizza sauce

METHOD

Preheat oven to 425 degrees and lightly spray a miniature muffin pan or baking dish, and set aside.

In a small bowl, combine pizza sauce, pepper-jack cheese, and sausage.

Unroll pizza onto a lightly floured surface, and cut into (16) 3” circles. Place 1 scant teaspoon of filling mixture into the center of each circle. Gather the sides up and pinch closed (as shown in photograph). Place each ball seam side down in prepared miniature muffin pan or baking dish.

Melt butter in a small ramekin for about 1 minute in microwave, and stir in the garlic powder, and Italian seasoning. Brush tops of rolls with mixture using a pastry brush. Sprinkle Parmesan cheese evenly over rolls.

Bake until rolls are golden brown, about 12 to 15 minutes. 

Meanwhile, warm 1/4 cup pizza sauce, covered with a paper towel, in the microwave for 1.5 to 2 minutes.

Serve rolls with warm pizza sauce for dipping. ~ Enjoy!

~~~~~~~~~~~~~~~

Tips:  I like to break my sausage into rather small bits while browning.  You can also change up these pizza rolls with many other types of topping ingredients to your heart's desire.

SANDRA’S FESTIVE CRAN-CHILI COCKTAIL MEATBALLS

A wonderful spicy, sweet,
and moist appetizer...

Yields: 36

Prep: 15 Mins. |
Bake: 20 Mins. |
Simmer: 30 Mins.

Posted by Sandra






INGREDIENTS

***Meatballs:

1 pound lean venison burger 

--(or your preference of ground meat)

1 egg, slightly beaten

2 tablespoons milk

1/2 cup panko (Japanese breadcrumbs), or regular

1 garlic clove, minced

3 tablespoons onion, finely minced

½ teaspoon dry mustard

½ teaspoon celery seeds

kosher salt and freshly ground pepper to taste

***Sauce:

1 (8 oz. can) jellied cranberry sauce

3/4 cup prepared chili sauce 

--(or, for recipe click here: Sandra's Homemade Chili Sauce)

1 tablespoon brown sugar

1-1/2 teaspoons lime juice

½ teaspoon chili powder

METHOD

Preheat oven to 350 degrees. Line a baking pan with tin foil, spray with oil, and set aside.

In a medium bowl, mix together the ground beef, egg, milk, panko, minced garlic, minced onion, dry mustard, celery seeds, and kosher salt and freshly ground pepper. Roll into 1” balls (I do so using a small scoop to ensure the meatballs are uniform in size).

Par-bake in preheated oven for 20 minutes, turning once half way through.

Meanwhile, in a slow cooker (or large saucepan) over medium heat, blend the jellied cranberry sauce, chili sauce, brown sugar, lime juice, and chili powder.  Bring sauce to simmer while whisking, and reduce to heat to low.

Add meatballs, and use a pastry brush to coat with sauce. Simmer, covered, on low for 30 minutes, while occasionally brushing meatballs with sauce.  Serve skewered with toothpicks. – Enjoy!

SANDRA'S MINI-MARGARITA PIZZAS UNDER 10 MINUTES

These are fantastically easy 
and oh so flavorful!

Yields: (4 Mini-Pizzas) | Servings: (2)

Prep: 5 Mins. |
Bake: 3 Mins.

Posted by Sandra

INGREDIENTS

2 english muffins, split in half

1 teaspoon olive oil

8 ripe tomato slices

Fine-grained sea salt and freshly ground pepper, to taste

Pinches of ground oregano

Pinches of dried basil

¼ cup shredded mozzarella

Pinches of dried parsley

METHOD

Preheat oven to 500 degrees.  Line a baking sheet with foil, and set aside.

In a toaster, toast the english muffin halves just until lightly brown.  Use a pastry brush and lightly brush them cut-side up with olive oil, and place the tomato slices on top of each.  Sprinkle the tomato slices with sea salt and freshly ground pepper, to taste, including pinches of oregano, and basil.  Top all four mini-pizzas generously with mozzarella, and a light sprinkling of parsley.

Place all four mini-pizzas onto the lined baking sheet, and bake for 3 to 4 minutes, just until the mozzarella is light golden and bubbly.  Serve immediately – Enjoy!

~~~~~~~~~~~~~~~

Tip: Please feel free to use fresh herbs ~ I only had dried/ground on hand today when creating this recipe.  I served these mini-pizzas with a fresh garden salad tossed with light vinaigrette.

SANDRA'S RASPBERRY NUTELLA PROFITEROLES (Mini Cream Puffs)

These are decadently petite,
but so very tasty, which will end up being the hit
at any party or gathering...

Yields: (Yields: 24)

Prep. 20 Mins. |
Bake: 22 - 25 Mins.
Posted: by Sandra at:

INGREDIENTS

*Nutella Cream Filling:
1 cup heavy whipping cream
2 tablespoons confectioners’ (powdered sugar)
1/2 cup Nutella
1 teaspoon vanilla extract

**Raspberry Dessert Sauce
1 cup fresh raspberries, or frozen
--(no need to thaw)
2 tablespoons brown sugar
1 tablespoon orange juice
tiny pinch of kosher salt
1 tablespoon cornstarch
½ cup cold water

***Profiteroles (Mini-Cream Puffs):
3/4 cup water
1/4 cup butter
pinch of kosher salt
3/4 cup all-purpose flour
3 eggs, lightly beaten

--Confectioners’ (powder) sugar, for dusting through a fine sieve

METHOD

*Nutella Cream Filling (chill for 1 hour):
Whip the heavy whipping cream in a chilled bowl with chilled beaters of a mixer until fairly stiff peaks form, and slowly add the confectioners’ sugar, and the vanilla until combined. Add the nutella to a separate bowl, and add 1/2 the whipped cream to the bowl with the nutella, and whip until combined. With a spatula, fold in the remaining ½ of whipped cream, and place in refrigerator to chill.

**Raspberry Dessert Sauce:
Combine the raspberries, brown sugar, orange juice, and kosher salt in a cold saucepan. Whisk the cornstarch in a small bowl with the cold water until smooth, and add to saucepan, and then bring to a boil. Reduce to a simmer for about 5 minutes while occasionally stirring, and then strain out seeds it through a fine sieve that has been placed over a small bowl, using a wooden spoon to push all of the sauce through, and then place in refrigerator to chill.

Preheat oven to 375. Spray a mini-muffin pan with baking spray, and set aside. Also, set a cooling rack aside.

***For the Profiteroles (or Mini-Cream Puffs):
In small saucepan combine water, butter and salt; bring to a boil over high heat. Add flour all at once while stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms into a ball. Remove from heat and add the beaten eggs vigorously stirring until smooth and thick. Using small and slightly mounded ice cream scoop (or a tablespoon) place batter into cups. Bake 22-25 for minutes, until medium golden brown on top. Remove from oven and make a small slit ½ way up the sides of each profiterole to release excess steam. Remove profiteroles from pan onto a baking rack and allow to cool (this only takes a few minutes).

Once puffs are cooled, gently cut in half (as in photo), and careful pinch out any obvious large strands of extra dough in bottoms, leaving tops as is. (Be careful not to take out too much or else you’ll expose the bottom.). Spoon or pipe the filling into bottom of profiteroles, and then the sauce, topping with the lids. Place on serving platter, and dust with powdered sugar. – Enjoy!

~~~~~~~~~~~~~~

Tip:  To store, place a piece of bread or non-flavored cracker inside an airtight container, and place profiteroles in a single layer.

SANDRA'S CRAZY-GOOD CHEATER MINI PIZZAS

A super quick snack, 
or a lunch or dinner option...

Serving: (1)
Prep: 3 Mins. |
Broil: 2 Mins.

Posted by Sandra

INGREDIENTS

1 whole wheat hamburger bun, split in half
1 tablespoon pizza sauce (For recipe, click here: Homemade Pizza Sauce)
8 pepperoni slices
2 tablespoons mozzarella cheese, shredded
pinches of Italian seasoning herb blend

METHOD

Preheat oven to broil. Line a baking sheet with tin foil, and set aside.

Split the hamburger bun in half, and toast in toaster until lightly brown. Spread 2 teaspoons of pizza sauce over each, and then layer each with four slices of pepperoni, and top with 1 tablespoon of shredded mozzarella cheese.

Place on baking sheet, and broil for about 2 minutes, until cheese is melted and lightly brown – Enjoy!


~~~~~~~~~~~~~~~~~


Tip: I always have assorted shredded cheeses I purchase in bulk, and then break down and store in small freezer Ziploc bags, including pepperoni, salami, and prosciutto. This way, I always have the makings for quick snacks or lunch fixings on hand.

SANDRA'S SPICY SWEET and SOUR SMOKED MINI-FRANKS

I just love playing with my food,
and these sweet and sour mini-franks
allow you to do just that...

Yields:
(Appx. 4 doz. mini-franks)
Prep: 3 Mins. |
Slow Cook: 2 hrs. on LOW

Posted by Sandra

INGREDIENTS

2 (8 oz. pkgs.) smoked cocktail mini-franks
1/2 jarred chili sauce (or click here for: Homemade Chili Sauce)
½ cup apricot preserves
1/2 teaspoon sriracha sauce
--(Asian hot pepper sauce), or Tabasco

--Toasted french baguette slices

METHOD

Add mini-franks to a slow cooker set to LOW. Whisk all remaining ingredients in a small bowl, (taste for spiciness, adding more sriracha if desired) and add sauce to slow cooker; gently mixing to coat the mini-franks, cover, and cook for 2 hours.

Serve warm or at room temperature with cocktail picks, and baguette slices. – enjoy!


~~~~~~~~~~~~~~~~~


Tip: These are a hoot to serve as mini hot dog sliders, with assorted condiments as well! At times, I also just cut up brats into thirds as an alternative = Yummo!

SANDRA'S SASSY SMOKED SALMON TARTLETS

These are delicious little morsels,
and you'll be complimented
by those that are lucky enough to have them...

Yields: (24 individual tartlets)
Prep: 15 min. |
Bake: 20 to 25 min.

Posted: by Sandra

INGREDIENTS:

***Crust:
1/2 cup butter, at room temp.
1 (3 oz.) pkg. cream cheese, at room temp.
1 cup all-purpose flour

***Filling:
2 eggs
1/2 cup milk
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 cup breadcrumbs
1 teaspoons fresh parsley, chopped
1 teaspoon fresh dill, roughly chopped, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup of smoked salmon, remove skin and break into small pieces
1 green onion, sliced

METHOD

Preheat oven to 325 degrees. Spray a miniature muffin pan with oil.

In a medium-size bowl, beat butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of muffin cups.

In a another medium-size bowl, whisk eggs, milk, butter and lemon juice. With a spoon, stir in crumbs, parsley, dill, salt and pepper, and then fold in salmon and onion. Spoon mixture into shells. Bake for 20 to 25 minutes, just until set.

Garnish each with a small dill sprig, and serve. – Enjoy!

SANDRA'S DUNGENESS CRAB BRIE BITES

A splendid and tasty appetizer where the
ingredients compliment each other spectacularly...

Yields: (30 individual bites)

Posted by Sandra
Prep: 10 mins. |
Bake: 5 mins.

INGREDIENTS:

1 (8 oz.) wheel of brie cheese, cold
2 cups of cooked Dungeness crab ‘leg meat’, chopped
3 tablespoons mayonnaise
2 teaspoons jarred roasted bell pepper, finely chopped
1 green onion, finely sliced
30 frozen phyllo tartlet shells
1 tbsp. fresh chives, chopped

METHOD

Heat oven to 350 degrees. Lightly spray miniature muffin pan (or baking sheet) with oil.

Trim rind from outside edge of cold cheese. Cut crosswise into 6 strips. Trim rind from each strip. To form 30 pieces, cut each of the 4 longest strips into 6 cubes, and then cut each of the 2 shortest strips into 3 cubes.

In small bowl, combine crabmeat, mayonnaise, roasted bell pepper, and green onions.

Arrange shells in the prepared miniature muffin pan (or baking sheet). Spoon 1 teaspoon crab mixture evenly into each one. Top each of them with a brie cheese cube. Bake 5 minutes, just until cheese is soft and melted. Sprinkle with chives. ~ Enjoy!