Easy but Elegant Appetizers using mini-muffin pans

I just moved in to a summer cottage on the Hood Canal behind a vacation rental and the property manager found out I cook so asked if I'd like to make up a menu of items I could offer the weekend guests.  I like using the mini-muffin pans, went to a Pampered Chef party once and have never found the super yummy recipe that they made using that pan.  It was cheesy, had some sort of crust and I've never found it.  Does anyone have some suggestions on what I could make that would be simple but elegant?  And what would I charge for them? (double whammy, sorry)

You might try looking at pamperedchef.com for ideas.  I think they even have a few recipes posted there.

Check out the food network site for an onion and goat cheese tart using puff pastry that sounds good and Paula Deen just did one too a mini onion quiche. I have a mini quiche recipe that I can't put my finger on this minute but when I find it I'll post for you. (I've hurt my back so I didn't look too hard!) Charge based on your ingredients, plus money for your time. I'd say 25 - 50% above your food cost based on what your area can tolerate. Maybe more if it's a resort area. If you want to make a sweet, pecan tassies are nice and I've made them in mini muffin pans before. Hope this helps.

Bacon Tomato Cups

8 slices bacon, crisply cooked
1 medium tomato
1/2 small onion
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon basil
1 - 10 ounce can refrigerated flaky biscuits (the kind that have the layers to separate)

Preheat oven 375° F. Chop bacon, tomato, and onion. Mix all ingredients into 2 quart batter bowl. Separate each biscuit into 3 thinner biscuits. Spritz muffin pans and lay each biscuit over a cup and shape using miniature-tart shaper. Fill cups with bacon mixture.

Bake 10-12 minutes until golden.

Cheesy Artichoke Cups

24 small wonton wrappers (3-inch squares)
2 jars (6.25 ounces each) marinated artichoke hearts
1/4 cup chopped red bell pepper
1/3 cup sliced ripe pitted olives
1/4 cup (1 ounce) fresh grated Parmesan cheese
1 garlic clove, pressed
1/2 cup mayonnaise
 
Preheat oven to 350°F. Press wonton wrappers into Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Drain artichoke hearts, reserving marinade for later use. Pat artichokes dry with paper towel. Chop artichokes and red pepper using Food Chopper. Slice olives using Egg Slicer Plus®. Grate cheese using Deluxe Cheese Grater. Press garlic using Garlic Press.

Combine chopped vegetables, olives, cheese, garlic and mayonnaise in Classic Batter Bowl.

Fill prepared muffin cups with artichoke mixture using Small Scoop (1 scoop per muffin cup). Bake 12-14 minutes. Let cool in pan 2 minutes. Carefully remove and serve warm.

Shrimp Wonton Cups

24 square wonton wrappers
1 Tbsp. butter or margarine melted
10 oz. shelled deveined and cooked medium shrimp
2 green onions, finely chopped
1/3 Cup grated carrot
4 oz. cream cheese, softened
1 garlic clove, pressed
1/2 tsp. Worcestershire sauce
1 Cup.(4 oz) shredded mozzarella cheese

Preheat oven to 350 degrees. Lightly spray mini-muffin pan with non-stick cooking spray. With pastry brush, brush one side of each wonton wrapper with melted butter. Press wonton buttered side up into muffin cup. Bake 8 minutes or until edges turn light golden brown. Remove pan from oven. Meanwhile, reserve 24 shrimp. Finely chop remaining shrimp. Combine cream cheese, garlic and Worcestershire sauce in bowl, blend well. Stir in chopped shrimp, green onions, carrot and mozzarella cheese. Using small scoop fill each wonton cup with rounded scoop of cream cheese mixture. Top with reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly around edges.

Yield 24 appetizers.

QUICHE LORRAINE TARTLETS

INGREDIENTS
1 pkg (15 oz) refrigerated pie crusts (2 crusts), softened according to package directions
2 eggs
1/2 cup half and half
1/8 tsp salt
4 slices cooked bacon
1/2 medium red bell pepper
2 tbsp finely chopped fresh chives or green onion
1/2 cup (2 oz) grated Swiss cheese
12 grape tomatoes
Coarsely ground black pepper
Additional chopped fresh chives or green onion (optional)

DIRECTIONS
1. Preheat oven to 400°F. Unroll one pie crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge and three in center). Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.

2. Whisk eggs, half and half and salt in Classic Batter Bowl using Stainless Whisk; pour into Measure-All® Cup. Set egg mixture aside and wipe out batter bowl with paper towels.

3. Finely chop bacon and bell pepper with Food Chopper. Squeeze out excess moisture from bell pepper using paper towels. Finely chop chives using Utility Knife. Grate cheese using Ultimate Mandoline. Combine bacon, bell pepper, chives and cheese in batter bowl; mix well using Small Mix ‘N Scraper®.

4. Pour egg mixture evenly into tart shells; sprinkle evenly with cheese mixture. Cut tomatoes in half crosswise. Press one tomato half, cut side up, into center of each tartlet. Sprinkle with black pepper. Bake 14-16 minutes or until egg mixture is set and crusts are golden brown. Remove tartlets to serving platter and sprinkle with additional chopped chives, if desired.

Yield: 24 servings

Nutrients per serving: (1 tartlet): Calories 90, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 25 mg, Carbohydrate 6 g, Protein 2 g, Sodium 100 mg, Fiber 0 g

Cook’s Tips: To cook bacon, cut slices in half and cook in (8-in.) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels.

For best results, place bell pepper skin side up on Cutting Board before chopping with the Food Chopper.

SALSA BITES

INGREDIENTS
1 package (8 ounces) cream cheese, softened
1/3 cup thick and chunky salsa
2 eggs
1/2 cup (2 ounces) shredded cheddar cheese
2 tablespoons chopped ripe pitted olives
1 tablespoon chopped green onion
1 garlic clove, pressed
1/4 cup sour cream
2 tablespoons chopped fresh cilantro

DIRECTIONS
1. Preheat oven to 350°F. Whisk cream cheese in Classic Batter Bowl until smooth. Whisk in salsa and egg until well blended. Stir in cheese.

2. Chop olives and green onion with Food Chopper. Press garlic with Garlic Press. Stir into cream cheese mixture. Generously spray Deluxe Mini-Muffin Pan with vegetable spray. Fill muffin cups using Medium Scoop (1 per muffin cup).

3. Bake 15-18 minutes or until center is set. Let cool in pan 5 minutes. Remove and cool on Stackable Cooling Rack. Spread tops with a small amount of sour cream. Chop fresh cilantro using Kitchen Shears. Sprinkle over sour cream.

Yield: 24 servings

Nutrients per serving: Calories 66, Total Fat 6 g

SAVORY VEGETABLE MINI QUICHES

INGREDIENTS
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1/2 cup milk
2 eggs
4 slices bacon, crisply cooked, drained and chopped
1/2 cup finely chopped zucchini
1/2 cup finely chopped mushrooms
1 green onion with top, sliced
1/2 cup (2 ounces) shredded cheddar cheese
1 garlic clove, pressed
Dash of ground black pepper

DIRECTIONS
1. Preheat oven to 375°F. Let pie crusts stand at room temperature 15 minutes. Lightly spray Deluxe Mini-Muffin Pan with vegetable oil using Kitchen Spritzer. Whisk milk and eggs in Classic Batter Bowl.

2. Chop bacon, zucchini and mushrooms using Food Chopper. Add bacon, zucchini, mushrooms, green onion, cheese, garlic pressed with Garlic Press and black pepper to batter bowl; set aside.

3. On lightly floured surface, roll one crust to a 12-inch circle using Baker's Roller™. Using Scalloped Bread Tube, cut out 12 pastry pieces. Press one pastry piece into each muffin cup using Mini-Tart Shaper. Repeat with remaining crust to fill remaining muffin cups.

4. Using Small Scoop, fill each muffin cup with a rounded scoop of vegetable mixture. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan. Serve warm.

Yield: 24 appetizers

Nutrients per serving: (1 mini quiche): Calories 100, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 25 mg, Carbohydrate 9 g, Protein 2 g, Sodium 110 mg, Fiber 0 g

This site has all kinds of Pampered Chef's recipes

 http://www.razzledazzlerecipes.com/pampered-chef-recipes/index.htm

Mini Swiss Quiches

1 15 ounce package Pillsbury® Refrigerated Pie Crusts
6 ounce 1 1/2 cups shredded Swiss Cheese
2 tablespoons sliced green onions
1 tablespoon chopped pimientos
2 eggs
1/2 cup milk
1/4 teaspoon salt
dash nutmeg

Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375F.

Spray 24 miniature muffin cups with nonstick cooking spray. Unfold 1 pie crust; peel off top plastic sheet. Press out fold lines. Place crust on work surface; peel off remaining plastic sheet.

With floured 2 1/2 inch round cookie cutter, cut 12 rounds. Repeat with remaining pie crust. Press 1 round of dough in bottom and up sides of each sprayed muffin cup.

Place 1 tablespoon cheese in each cup. Top each with a few onion slices and pimiento pieces. In 2 cup measuring cup, combine eggs, milk, salt and nutmeg; beat well with fork. Pour mixture into crusts, filling to within 1/4 inch of top.

Bake at 375F for 25 to 30 minutes or until golden brown. Cool slightly; lift quiches from cups with tip of knife. Serve warm.

24 appetizers.

Mini Ham Puffs (Pampered Chef)


1 pkg (2.5 oz) processed ham or smoked turkey, finely chop
2 T. finely chop onion
1/2 c. (2 oz) shredded Swiss or cheddar cheese
1 egg
1 T. snipped fresh parsley
1 1/2 t. Dijon mustard
1/8 t. ground black pepper
1 pkg (8 oz) refrigerated crescent rolls

Preheat oven to 350F. Lightly spray Deluxe Mini-Muffin Pan with vegetable oil using Kitchen Spritzer. Finely chop ham & onion using Food Chopper; place in Sm-Batter Bowl. Add cheese, egg, parsley, mustard & black pepper; mix well.
Unroll crescent dough and press into one large rectangle. Cut dough into 24 squares using Pizza Cutter. Press one square of dough into each muffin cup using lightly floured Mini-Tart Shaper. Using Sm-Scoop, fill ea. muffin c. w/ a scant scoop of ham mixture. Bake 12-14 min. or until puffs are light golden brown. Remove from pan; serve immediately. Yield: 24 appetizers


per serving: (2 appetizers): Cal. 110, Fat 6 g, Sat. Fat 2 g, Chol. 25 mg, Carb. 8 g, Pro. 4 g, Sod. 260 mg, Fib. 0 g


Cooks Tips: It is helpful to use a ruler as a guide while you cut the dough into squares.

I have a mini quiche recipe that I can't put my finger on this minute but when I find it I'll post for you. (I've hurt my back so I didn't look too hard!) Charge based on your ingredients, plus money for your time. I'd say 25 - 50% above your food cost based on what your area can tolerate.