Tonight I had a fun night with friends. We always have a theme and tonight was "Get Flap Happy: The Roaring 20s!" So of course, we all had to put on our finest Flapper gear...
Me in my Flapper Finest... it was a fun night with lots of laughs!
We all love to get together and laugh and catch up, but the food is always important, too!
I made some yummy Jalapeno Mini Tarts...recipe below...
Just a sampling of the rest...
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| Mini Quiches |
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| Wings aka "Flappers" |
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| Caramel Apple Crisp (So delicious!) |
Chicken salad
So, now, for the tart recipe...
Ingredients:
6 eggs, beaten with a fork
16 oz. jar of sliced jalapeno peppers
3 oz. light cream cheese
1 cup 2% shredded monterrey jack cheese
dried parsley
Place cream cheese in the freezer about 30 minutes before preparing the tarts. This will make it easier to slice and it will also keep it from completely melting in the tart. (Giving you a nice cheesy bite!)Preheat oven to 425 degrees. Cut the cream cheese into 24 cubes. Set aside. Spray 24 mini-muffin cups with nonstick spray. Then, place the desired number of pepper slices in each muffin cup. Over the pepper slices, place the cream cheese, and then divide the shredded cheese among the 24 cups. Slowly and carefully pour the egg into each muffin cup so that it is almost full. (Tip: Use a measuring cup with a spout. This makes it easier to pour.) Sprinkle all the tarts with the parsley. Then bake for 10 minutes or until golden brown and cooked through. Let cool for 5 minutes in the cups. Then serve warm.
So easy and so delicious!
What a fun party!
ReplyDeleteI love the mini tarts...looks like it'd be hard to stop after eating one! Yum.