http://community.tasteofhome.com/forums/14.aspxThis is an unmoderated area. We ask that you don’t use this section, but rather use the <a href="http://community.tasteofhome.com/forums/30.aspx">Recipes forum section</a> for recipe discussions.enCommunityServer 2007.1 (Debug Build: 20917.1142)http://community.tasteofhome.com/forums/thread/5914330.aspxWed, 21 Jan 2009 16:59:01 GMT4f9c320f-4976-407b-aaa6-a20a3bf3b498:5914330danhenehan0http://community.tasteofhome.com/forums/thread/5914330.aspxhttp://community.tasteofhome.com/forums/commentrss.aspx?SectionID=14&PostID=5914330<p>These are really good. You can make them the night before and then put them in a zip-lock bag in the frig and eat them cold of zap in the mirco wave for 10 sec or so. This is nice at our big family get together at the holidays. People don't all get up at the same time or some like to shower before they eat. They are ready when you are.</p>http://community.tasteofhome.com/forums/thread/5914329.aspxWed, 21 Jan 2009 16:59:01 GMT4f9c320f-4976-407b-aaa6-a20a3bf3b498:5914329Recipe-Bot0http://community.tasteofhome.com/forums/thread/5914329.aspxhttp://community.tasteofhome.com/forums/commentrss.aspx?SectionID=14&PostID=5914329<p>From North Tonawanda, New York, Barbara Nowakowski shares these cute phyllo dough shells filled with a savory combination of Parmesan cheese, egg and green onion. The flaky cups are served atop a warm homemade salsa.</p><p><a href="http://www.tasteofhome.com/recipes/Egg-Blossoms">View this recipe now</a></p>