1. SPINACH PUFFS
4 oz cream cheese softened
1 large egg
1 tbsp olive oil
1/2 tsp dried dill
2 cups spinach chopped and packed
3/4 cup crumbled feta
2 tsp bacon bits
salt and pepper to taste
1 sheet frozen puff pastry thawed
1 tbsp butter melted
Spray 9 cups in a muffin pan with cooking spray.
Microwave your cream cheese 10 seconds at a time until it's soft and melted but not steaming. Add egg, oil and dill into cream cheese and mix until well combined.
In a separate bowl combine spinach, feta and bacon. Pour your cream cheese mixture on top and season with salt and pepper. Use a fork to mix and combine it together.
Cut pastry sheet into 9 squares. Line muffin pan with your cut squares (you might need to stretch them out a little). Press into the bottom of the muffin cups. Evenly divide the spinach among the cups. Bring your 4 pastry points together, covering the filling, and press them together. Lightly brush with the melted butter.
Bake at 400 degrees about 20 minute until golden and puffy. Allow to cool for 10 minutes then use a knife around the edges to loosen and help pop them out.
2. BAKED JALAPENO POPPER PHYLLO CUPS
45 frozen phyllo shells (3 packages of 15)
1/2 cup greek yogurt
4 oz softened cream cheese
1 cup Pepper Jack cheese
1 cup sharp cheddar
1/3 cup chopped pickled jalapeños
1/4 tsp garlic powder
red pepper flakes to taste
Pre-heat oven to 350 degrees F.
Prepare a baking sheet by lining with foil and spritzing with a little olive or oil to prevent sticking. Feel free to use a silicone baking mat or parchment paper instead. All will work.
Arrange phyllo cups on your baking sheet and set aside.
Combine greek yogurt and softened cream cheese in a bowl.
Add freshly grated cheeses, pickled jalapeños, and garlic powder (optional but delicious!)
Spoon mixture into cups and bake for approx 13 minutes or until crispy and melty. Feel free to switch the oven or toaster oven to broil for a minute or so for a golden topping!
Craving an extra kick? Top with some zesty red pepper flakes. You can also garnish with fresh sliced (or pickled!) jalapeno slices!
3. HOT MELTED CAPRESE DIP
1 pint cherry tomatoes, halved
16 ounces fresh mozzarella, cut into cubes
1/2 cup basil pesto
salt and pepper to taste
Mix everything, place in a baking dish and bake in a preheated 425F oven until the cheese is melted, bubbling on the sides and lightly golden brown on top, about 15-20 minutes.
4. CRANBERRY BBQ CROCKPOT MEATBALLS
32 oz frozen appetizer size meatballs, thawed (approximately 60-65 meatballs)
17 oz bottle of your favorite bbq sauce
14 oz can jellied cranberry sauce (or equivalent amount of homemade cranberry sauce)
fresh parsley, minced optional garnish
In a mixing bowl, whisk together bbq and cranberry sauce. Set aside.
Add thawed meatballs to bottom of slow cooker, pour sauce over top and stir to combine.
Cover, and cook on LOW for 3-4 hours. For a more glaze-like consistency, take the lid off during the last 30 minutes to an hour.
If desired, garnish with a sprinkle of parsley and pepper.