It's time for chocolate!

This is an assortment of:

Tartlets with Strawberries and Ganache (made in the Mini Tartlet Tray)

Maraschino Cherry Chocolates (made in the Petit Four Tray)

Brownie Bites (made in the Mini Square Savarin Tray)

Chocolate Hearts (made in the Mini Heart Tray)

These are the Maraschino Cherry Chocolates.

Our stainless cookware is perfect for melting chocolate!  No need for a double boiler!

This Cookbook not only features MY FAMILY, but it also has great ideas for making chocolate creations! With COLOR PHOTOS!

Onion and Zucchini Pie

Holly Klees
My husband requests this recipe more than any other. It is a family favorite and easy to make. This recipe has been in my husbands family for many years. Get creative and try it with your favorite cheese.

Yield: 6 servings

Ingredients
1 cup fine saltine cracker crumbs
1/4 cup melted butter
2 cups thinly sliced onion, Walla Walla onions are my favorite
1 tablespoon butter
3/4 cup milk
2 eggs beaten
salt
pepper
1/2 cup shredded cheddar cheese
1 small zucchini sliced into 1/2 inch rounds

Tools
Perforated Baking Sheet (MA435310)
Tartlet Tray (FP002675)
Mixing Bowl (MA017025)
Cutting Board (MA072439
Santoku Chef’s Knife (DD800001)
Medium Flared Sauté Pan (DD901220)
Measuring cups and spoons (GRP00001)

Directions
Make sure the oven rack is in center position and preheat oven to 350 degrees.
Place Tartlet Tray on Perforated Baking Sheet.

Mix melted butter and cracker crumbs with fork until combined.
Spoon 1 heaping Tablespoon of crumb mixture into each tartlet. Spread around with finger to cover entire tartlet area.
Cook sliced onion in butter until onions are tender but not brown.
Place onion’s on top of cracker mixture. Try to get even amounts in each tartlet.
Combine milk and eggs in bowl. Pour over onions. Sprinkle salt and pepper (to your liking) over each tartlet.
Sprinkle a pinch of cheese on top of each tartlet.
Place one zucchini round on top of cheese then put another pinch of cheese on top of zucchini.

Bake 350 for 25 to 30 minutes or until cracker crumbs become lightly browned on the edges. Note: This also works well in the Twist mold or you can use the new Medium Tartlett Tray, use the shaper to press in the crust.

Spicy Wontons

Apricot and Blueberry Tarts

Cover: Cooking Light Every Night

By Leslie McIntyre

Yield: 12 Servings

INGREDIENTS:

2 refrigerated pie crusts

1 8 ounce jar Apricot Jam

12 fresh Blueberries

12 fresh Thyme sprigs

TOOLS:

Beechwood Rolling Pin (MA140004)

Roul’Pat® (RL006040)

Large Round Dough Cutter (MA152125)

Shaper (MA140102)

Tartlet Tray (FP002675)

Medium Perforated Baking Sheet (MA435310)

Using the Beechwood Rolling Pin, roll out the crust on the Roul’Pat®. Cut 12

shapes using the large Round Dough Cutter. Place each pre-cut shape into

Tartlet Tray and press down with Shaper. Gently poke holes in the bottom of

each tartlet. Bake at 350º F for 7-10 minutes or until lightly browned. Let cool.

Carefully spoon in 1 teaspoon of Apricot Jam into each tartlet and place one

fresh blueberry and one small sprig of thyme on top.

Enjoy!

Chicken Chili Cheese Cups

2 eggs

1/2 cup heavy whipping cream

1/4 tsp. salt

1/8 tsp. pepper

1 cup cooked chicken, finely diced

1 (4-ounce) can diced green chilies

2 Tbs. finely chopped cilantro

1/2 cup shredded Monterey Jack Cheese

30 mini phyllo shells

Heat the oven to 350 degrees. In a small bowl, whisk together the eggs, cream, salt and pepper. In another bowl, toss together the chicken, chilies, cilantro and cheese.

Place the phyllo shells on a baking sheet lined with parchment paper (or on a silpat). Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 tsp of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.

Bake the cups until the custard is set, about 15 minutes.

After cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350 degree oven until heated through, 10-15 minutes.

Makes 30 quiches.

Tartlets---Hors d' Oeuvres Galore---Candy Creations too!!

***When Piercing shells----Remember No metal...it will void your Lifetime Warranty...Be Careful!!

Sweet & Savory Herb Blends from Demarle at Home in the Kitchen—see recipes included.

Brie Cheese tarts—Brie cheese plus apricot jelly or whole cranberry sauce, top w/ sliced almonds.

Spinach/Artichoke Dip---Knorr Vegetable dip using Spinach or Artichoke Dip recipe on back

---enhance with water chestnuts, crab meat, or lay a tiny shrimp on the top after filling.

Pudding or Pie Filling topped w/ Whipped Cream---bake unfilled shells on the back side of your tart tray (upside down) 10 minutes according to package directions....pie shells must be shaped and slightly pierced before baking.

Pumpkin Pie---Your own recipe - 30 tart uses very little pie filling---when cool top with walnuts or pecans or simply top with whipped topping.

Mexican Dessert--Bake unfilled shaped shells on the back of tart tray--slightly pierced. Before baking shake generously with cinnamon sugar. Let cool -drizzle w/caramel & whipped cream.

Scrambled Egglettes--Jodie's Quichettes

30 Round Tart Tray

Tart cutter and shaper

Medium or Large Perforated Baking Sheet

Silpat is handy for catching drips but not necessary.

3-4 eggs

1/4 cup milk

Mix like scrambled eggs and save.

1 Pillsbury Pie Dough

Roll on Roulpat to make 30 round tarts

Press out 30 round tarts.

Fill unbaked tarts with filling of your choice.

Example---cooked bacon pieces, cooked sausage pieces, tomatoes, onion, pepper, green chilies. You choose.

***Even let your picky eaters choose their own row of tarts and fill as desired.

Using teaspoon or something that pours easily, pour in scrambled egg mixture over fillings...

Fill almost to top of tart....leave scalloped edges of tart showing.

Top with grated cheese of your choice. Grated Parmesan cheese is my choice.

Salt and pepper or season as you desire.

Bake at 375 for 15-20 minutes... serve warm or slightly cooled. Great served with Salsa on top!!!

Candy Mold and Individual Tart Sized Candy Ideas

• Fudge with no mess…sets up beautifully in Star mold or star tray or your choice.
• Peanut Brittle will set in any mold or tart tray…pour and spread quickly!!
• Caramels set and release easily in mold and tart trays….then dip in chocolate for turtles.
• Frozen confections and flavored ice cubes and slushes
• Chocolates….individual pieces or paint the inside or outside of trays for edible nut cups

Red Pepper Tartlets

Ingredients:
1/4 cup real sour cream
1/4 cup real mayonnaise
1/4 cup Progresso Roasted Red Pepper Pesto
2 tsp. Demarle At Home in the Kitchen "Green Onion & Roasted Peppers" herb blend
1/4 cup shredded Parmesan cheese
chili or cayenne powder (optional)
cilantro and chopped, fresh red peppers for garnish
1 Pie Crust

Makes 30 Tartlets

Mix all ingredients in a bowl. Set Mini Tartlet Tray on Perforated Baking Sheet. Roll out dough on Roul'Pat and cut using our cutters. Set on Tartlet Tray using Shaper. Fill each tartlet with a teaspoon of filling mixture. Bake at 350 for approx. 15 minutes. Let cool on Floral Cooling Rack for 5 minutes and garnish before serving.