Simple Mini Tart Pastry

I made these for my neice Lauren's wedding shower this evening. They are really easy and very versatile. Bake them before filling and fill with your favorite pie filling. Or fill them with your favorite savory quiche recipe. I also fill them with crawfish etoufee to make mini crawfish pies. 

1/2 cup unsalted butter at room temperature 

3 oz. cream cheese at room temperature 

1 cup all-purpose flour 

 If using a mixer, cream butter and cream cheese together until smooth. Add the flour and mix on low speed until a smooth dough forms. You can also do the same thing by hand. Roll dough into half-inch balls and place in mini-muffin pan. Using your fingers, shape the balls to evenly cover the indentation in the tart pan. Another easier alternative is to use a tart plunger, available at most cooking stores. Just dust the wooden plunger with flour and press the dough ball into the tart pan. If you plan to fill them after baking, bake until golden brown at 375 degrees for about 8 - 10 minutes. Cool on rack. If you are baking with a filling (quiche, pecan pie, etc), bake until filling is set at 375 degrees.

Oreo Cookie Truffles

Becca found this recipe somewhere and decided to give it try. They are really easy and quite tasty. Serve as treats, for a party, etc. You might get hooked. 

1 package OREO Cookies 

1 package PHILADELPHIA Cream Cheese, softened 

8 oz of chocolate almond bark or other chocolate for melting

Crumble eight of the cookies finely and save for later. ( You can use the food processor or you can crush them in a resealable plastic bag using a rolling pin.) Crush remaining cookies to fine crumbs. Add cream cheese to crumbs in food processor and mix until well blended. Roll cookie/cream cheese mixture into balls. Dip balls in chocolate and place on aluminum foil or wax paper. Sprinkle with reserved cookie crumbs before they harden/

Pita (or Tortilla) Crust Pizza

This is the easiest, quickest meal that everyone loves, pizza made on a piece of pita bread or flour tortilla. We do this on any night we are too exhausted to do anything in the kitchen. It is always a hit and takes no time. 

 Pita Bread Rounds or Tortillas for as many pizza's as you are making (white or wheat) 

Mozzarella cheese, grated (quantity to your taste) 

Some type of pizza sauce (marinara, white sauce, garlic infused olive oil, or pesto) 

Toppings (your favorites of any kind) 

 Place Pita rounds on a baking tray. Spread your sauce on. Cover with desired amount of mozzarella. Top with your favorite toppings. Bake at 400 degrees until crispy. My favorite combos are: Pesto, cheese, pepperoni Olive oil, garlic powder, Italian seasonings, and cheese only. Red sauce, cheese, ham, and mushroom These also make great appetizers. Cut into small pieces and serve!

Spinach Artichoke Dip

When I have to bring a dip to a party, I often use this one. It is easy and always a hit. This recipe is my interpretation of a dip served at Chesterfield's restaurant in Hattiesburg, Ms. 

2 one 1b. packages of frozen spinach 

1 lb. Velveeta Cheese 

1 can Original Rotel Tomatoes diced 

1 can artichoke hearts in water, drained 

2 tbs. butter 

3 cloves of garlic 

1 cup mozzarella cheese (or 1/2 cup Parmesan) 

 Press three cloves of garlic (or chop if you prefer). Using a four-quart pan, saute garlic in butter until soft. Add Rotel tomatoes and Velveeta Cheese cubed. Stir on med-low heat until cheese is melted. Add spinach and artichoke hearts. Pour mixture into a small casserole dish and top with mozzarella or Parmesan cheese. Bake until bubbly and hot. Serve with tortilla chips or your favorite crackers.

Mini Muffalettas

These were introduced at BethFest 2000 (Beth's annual birthday bash). We took the ingredients in muffalettas and put them on small rolls and heated them in the oven. This is a party favorite. Who doesn't like a hot sandwich?

1 lb. black forest ham sliced deli thin
1 lb. genoa salami sliced thin
1 lb. provolone cheese sliced
olive salad mix http://www.cajungrocer.com/boscoli-italian-olive-salad-mix-p-506.html
1 dozen pistolettes or other french-type roll

Cut rolls leaving one side attached. Put bread open-faced on a cookie sheet. Brush bread with olive oil from the olive salad mix. Put on a slice of ham, salami, and provolone cheese. Top with olive salad mix (or leave off if you like-- I usually do half with and half without for the uninitiated). Bake at 425 degrees until crispy and cheese is melted. Close sandwiches and put on a platter to serve.