Day 9 - Promised Party Recipes

Broccoli/Bacon/Tomato Mini quiches

Ingredients:  36 Frozen Tart Shells - 1 Frozen, "Steamer" Bag of Broccoli, cooked, drained and cut smaller - 1 bag "Real Bacon" (salad topping) - 12 ozs. Swiss Cheese, shredded - 4 small Tomatoes cut into 8 thin slices each -  1/3 cup Parmesan Cheese and the Filling (see below).

Line up tart shells on baking sheets.  Sprinkle a little Parmesan cheese in the bottom of each.  Divide shredded Swiss Cheese into each shell followed by the Bacon and the Broccoli*.  Top each filled shell with a single Tomato slice, press down and lightly sprinkle with additional Parmesan.  Spoon 2 TBSP filling carefully over tomato.  Bake at 350 for 30 minutes.   

* I added 1/4 c. minced and sweated onion to my broccoli, prepared the day before.

 

Quiche Filling

3 Eggs - 1 c. Heavy Cream - 1 c. Milk - Pinch of Salt, Pepper & Nutmeg - 1/4 c. Parmesan Cheese.  

Mix thoroughly; shaking in a jar works well.  May be made a day ahead and refrigerated until use.

Spinach/Artichoke Pizza

So easy it's almost cheating.

Ingredients:   2/3 carton of Pre-packaged Spinach Dip - 1-9 oz. package Frozen Chopped Spinach, cooked, drained and pressed dry - 1 can Artichoke Halves, cut into small pieces - 12 oz. Mozarella Cheese, shredded. 

Mix all ingredients together.   Divide mixture evenly onto each half of 12 sliced Ciabatta Rolls.  Bake at 425 for 9 minutes.  Cut each piece in half to serve.  Makes 48 slices.

May be made the day before and refrigerated until ready to spread on rolls and bake.

 Shrimp and Crab Stuffed Mushrooms

I forgot to take photos so the above picture is of my reheated leftovers - still yummy.

The mushrooms are stemmed and stuffed with a favorite Paula Deen recipe that I've made before.  HERE is the link.  My only adjustments were the omission of the bell pepper and the addition of the juice of 1/2 lemon and I used 1 can of Lump Crabmeat and 2 cans of tiny Shrimp.  Otherwise, it is the same recipe and the oven temperature and timing are the same: 350 for 30 minutes.  I also made the stuffing the day before and filled the mushroom caps hours ahead of time so that all I needed to do was to sprinkle the buttered cracker crumbs over the top and stick them in the oven.  Even if you're not stuffing mushrooms, you will love this recipe which is called Paula Deen's "Baked Shrimp-Crab Salad".