Easy Spinach Tarts
1 pkg. (10 oz) frozen creamed spinach, thawed
Soft white or wheat bread
1/4 cup butter or margarine, melted
Preheat oven to 350F. Use one slice of soft wheat or white bread for each
tart. Place about 1 tsp of filling in center of each bread slice. Fold bread
over in center. Use 3-inch cut-n-seal to seal and cut bread. Brush top
lightly with melted butter or margarine. Bake for 12 minutes or until
lightly browned. Serve immediately.
Ham ‘n Swiss:
Spread center of bread with Dijon mustard. Add finely chopped ham and finely
grated swiss cheese.
Spread center of bread with pizza sauce. Add finely chopped pepperoni and
finely grated mozzerella cheese. Sprinkle with oregano.
Spread center of bread with deviled ham. Add finely grated swiss cheese.
Sprinkle with dried parsley. (note: a 4 1/2 oz can of deviled ham is enough
for about 22 tarts.)
Cheese-Filled French Toast
From The Pampered Chef Favorites
4 oz cream cheese, softened
2-3 TBSP canned pastry filling (almond, apricot, raspberry, etc.)
1/3 cup milk
1/2 tsp vanilla
24 slices fresh, soft bread
Preheat oven to 400F. Blend cream cheese with filling until smooth. Set
aside. Beat eggs. Blend in milk and vanilla. Set aside. Spread filling
mixture in small circle on each of 12 slices of bread. Top each slice with
another slice of bread. Cut and seal using 3-inch Cut – N – Seal. Dip filled
bread in egg mixture. Place dipped pieces on baking stone and bake for 5
minutes. Turn pieces and continue baking for 5 additional minutes or until
golden brown. Serve warm, dusted with powdered sugar.
Yield: 12 pieces
Honey Nut Apple Tarts
1 medium apple, chopped
1/4 cup walnuts, chopped
1/4 cup seedless raisins
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tsp lemon zest
2 TBSP honey
Melted butter or margarine
Soft white or wheat bread
Preheat oven to 375. Peel, core and slice apples. Chop apple and walnuts.
Combine chopped ingredients with raisins, spices, lemon zest, and honey in
Place a scant tsp. of apple mixture in the center of bread. Gently fold
bread in half, covering the mixture. Use 3″ cut n seal to cut and seal
crescent shaped tarts. Brush tarts with melted butter. Sprinkle with
cinnamon sugar mixture. Bake on 15″ baking stone for 10-12 minutes or until
Toasty Breakfast Pockets
6 slices American cheese
2 hard cooked eggs, peeled
2 ounces sliced deli turkey breast, chopped (1/2 cup)
1 TBSP mayonnaise
24 slices of soft wheat or white bread
3 TBSP butter or margarine
Preheat oven to 400 degrees F. Using 3″ cut n seal, cut 6 circles from
cheese slices on cutting board. Cut each circle into quarters using my safe
cutter. Wrap in plastic wrap and refrigerate. Cut the remaining scraps of
cheese into small pieces and place in 2qt batter bowl. For each egg, slice
egg using egg slicer. Turn the egg a quarter turn and slice again to make
small pieces. Add egg pieces to batter bowl. Using food chopper, chop
turkey. Add turkey and mayonnaise to batter bowl. Mix lightly with super
scraper. For each pocket, place one bread slice on cutting board. Gently pat
down center of bread. Using small stainless steel scoop, place a level scoop
of egg mixture in center of bread slice. Gently pat down center of second
bread slice and place over filling. Use cut n seal to make pokets. Arrange
pockets on flat baking stone placed in rack. Melt butter. Using pastry
brush, brush tops of pockets with butter. Bake 11-12 minutes or until
lightly browned. Remove from oven. Top each pocket with two pieces of cheese
and sprinkle with paprika if desired. Return stone to oven and continue
baking 1 minute or until cheese begins to melt. Serve warm.
Chicken Salad Tarts
2 Tbs. water chestnuts
1 Tbs. onion, chopped
1 can (6 oz) white chicken, drained
2 Tbs. sour cream
2 Tbs. Mayo
1/4 tsp. dill weed
24 slices soft white or wheat bread**
1/4 cup butter or margarine, Melted
Preheat oven to 375 degrees. Chop water chestnuts and onion with food
chopper. Combine all ingredients except bread and butter in Classic
2qt. BB; stir together with Super Scraper. Place one scant Tbs. onto
one bread slice. Cut into rounds using 3″ CnS. Brush melted butter
over tops using Pastry Brush and sprinkle with dill weed. Bake 10
minutes or until golden brown
Yield 12 tarts or 24 Sample Servings.
*Any type of nut can be substituted
** For change, use 12 slices white and 12 slices wheat bread. Place
filling on one flavor, and top with opposite flavor
Approx. 181 ca and 7 g of fat per serving
2 cups flour
1-Tbs. baking powder
1/3-cup butter or margarine, chilled
- Cooked crumbled sausage and grated sharp Cheddar cheese
- Chopped canned peaches and red raspberry preserves
- Ricotta or soft cream cheese mixed with orange marmalade.
Preheat oven to 450 degrees. Mix together flour, sugar, salt and
baking powder. Cut in butter with Pastry Blender until mix is size of
small peas. Add milk all at once. Stir until dough sticks together.
(Food processor may be used. Use frozen butter cut into pieces) With
floured hands, knead dough a little on lightly floured pastry cloth
or board. Roll out half of dough to about 1/4″ thick.
Place about a scant tsp. of filling on dough near the edge. Fold
dough over filling. Cut and seal into crescent with 3″ Cut `n Seal.
Cut a slash or two in the top. Place on Baking Stone. Repeat using
remainder of dough.
Breakfast Biscuits may be frozen. Defrost and warm in the oven
(wrapped in foil) before serving.
You may sub. Refrigerated biscuits for the homemade biscuit dough.
Use 2 pkg. (10 oz) refrigerated. Buttermilk biscuits. Separate
biscuits, flatten with palm of hand. Fill and seal. Bake at 350
degrees for 10 minutes.
Bananas Foster Filled French Toast
2 Tbs. Butter or margarine
1/4 cup dark brown. sugar, packed
1/4 tsp. cinnamon
1 banana, peeled and chopped finely
1/8 tsp. rum extract
Melt butter in 1 1/2-qt. saucepan. Add brown sugar and cinnamon. Cook
over medium heat until bubbly. Stir in bananas and rum; remove from
1/4-cup milk or water
1/4-tsp. vanilla extract
pinch of salt
1 loaf fresh, soft bread
Butter or margarine for frying
Beat egg, liquid, vanilla and salt with 10″ Whisk. Set aside. Place a
scant tsp. of filling in center of a slice of bread. Cover with
another slice. Cut `n Seal the 2 layers of bread with 3″ Cut `n Seal.
(Use the remaining bread crusts for breadcrumbs, or bread pudding).
Dip filled bread in egg mixture. Lightly sauté on both sides in
melted butter. Serve warm, dusted with powdered sugar.
10 to 12 pieces
Cheese Filled French Toast
4 oz cream cheese
2-3 Tbs. canned filling (almond, apricot, raspberry, strawberry, etc.)
2 eggs, slightly beaten
1/2-tsp. vanilla extract
24 slices fresh, soft bread
Preheat oven to 400 degrees. Blend cream cheese with filling until
smooth Set aside. Beat eggs, blend in milk and vanilla, set aside.
Spread filling mixture in small circle on each of the 12 slices of
bread. Top each of these slices with one of the remaining slices. Cut
and seal using Cut `n Seal.
Dip filled bread in egg mixture. Place dipped pieces on Baking Stone
and bake. Turn the French Toast pieces after 5 minutes and bake an
additional 5 minutes or until golden brown. Serve warm, dusted with
Hot Pepper Cheese Tarts
1 pkg. (12 oz) Won Ton Wrappers
1 pkg. (8 oz) Mexican or hot pepper cheese, cut into 1/2″ cubes
1 egg, beaten
3 cups oil for deep frying
Place 1 cube of cheese on each won ton wrapper off-center. Paint a
half circle on the edge of the wrapper with beaten egg. Fold won ton
wrapper in half to form a triangle. Cut and sea crescent shaped tarts
with 3″ Cut `n Seal. Heat oil in Stir-Fry Skillet. Deep fry crescents
until they are puffy and light brown. Drain and serve hot with salsa
Approx. 50 tarts.
Pesto Pepperoni Filling for Tarts
1/4-cup fresh pesto sauce
2 Tbs. chopped pepperoni
2 Tbs. shredded mozzarella cheese
Melted butter or margarine.
1 loaf soft white or wheat bread.
Preheat oven to 400 degrees. Combine all ingredients. Spoon 1 scant
tsp. of filling per tart onto bread. Fold bread, the cut and seal
with 3″ Cut `n Seal. Brush tarts with melted butter. Bake 8-10
minutes, or until lightly browned
Approx. 20 appetizers
Cheddar Artichoke Crescents
1 pkg. frozen puff pastry
1/2 cup Mayo
3/4 cup grated Cheddar cheese
1/8 tsp. onion salt
1 tsp. dill weed
1/8 tsp. lemon pepper
1 jar (6 oz) artichoke hearts, drained
1 egg, lightly beaten
Preheat oven to 375 degrees. Take puff pastry out of freezer and
handle according to pkg. directions. Combine Mayo, Cheddar cheese,
onion salt, dill weed and lemon pepper together and chill. Cut each
artichoke into six pieces. Roll out dough as thin as possible on a
lightly floured surface. Place a piece of artichoke on dough. Top
each artichoke with 1 scant tsp. of Mayo mixture. Fold dough over
filling. Dip 3″ Cut `n Seal in flour. Cut and seal crescent shaped
tarts with Cut `n Seal. Repeat process until all pastry is used.
Brush beaten egg on tarts and bake 12 – 15 minutes.
24 – 30 appetizers
Toasty Sandwich Tarts
Method: Use one slice of soft white or wheat bread for each tart.
Place 1 scant tsp. of filling off center of each slice of bread. Fold
bread over in the center. Use 3″ Cut `n Seal to seal and cut the
bread. Brush top lightly with melted butter or margarine. Bake at 350
degrees for 12 minutes or until lightly browned. Serve immediately.
Ham and Swiss Spread center of bread with Dijon-style mustard. Add
finely chopped ham and finely grated Swiss cheese Pepperoni Pizza
Spread center of bread with pizza sauce. Add finely chopped pepperoni
and finely grated Mozzarella cheese. Sprinkle with oregano.
Deviled Ham Spread center of bread with Deviled Ham. Add finely
grated Swiss cheese. Sprinkle with dried parsley. (Note: a 4.5-oz can
of Deviled ham is 1/2 cup,
Enough for about 22 tarts.
Zesty Beef Filling for Tarts
1/2 cup finely chopped cooked beef
1 pkg. (3 oz) cream cheese, softened
1 Tbs. horseradish
1 Tbs. chopped green onion
1 loaf soft white or wheat bread
Preheat oven to 400 degrees. Combine ingredients Spoon about 1 scant
tsp. filling per tart onto bread. Fold bread. Cut and Sea tarts with
Cut `n Seal. Bake 8 – 10 minutes or until lightly browned.
Approx. 24 Appetizers
Cheddar Apple Tarts
Piecrust dough for 2 crusts
1 medium apple, finely chopped
1/4-tsp. cinnamon-sugar mixture
1 oz shredded Cheddar Cheese
Preheat oven to 425 degrees. Roll out dough for one crust to 1/8″
thick. Form small mounds of apples, topped with 1/4-tsp. cinnamon-
sugar and shredded cheese about 3″ apart on dough.
Roll out second dough same as first. Place over first dough covering
apple mounds. Cut and seal round tarts with 3″ Cut `n Seal. Bake 10-
12 minutes or until lightly browned.