SAUSAGE QUICHE SQUARES
Having done some catering, I especially appreciate interesting, appetizing finger foods. I'm constantly asked to make these popular squares to serve at parties. They're almost like a zippy, crustless quiche. -Linda Wheeler, Middleburg, Florida
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 8 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large skillet, cook sausage until no longer pink; drain. Place in a greased 13x9-in. baking dish. Layer with cheeses, onion, chiles and jalapeno if desired. In a bowl, beat eggs and seasonings. Pour over cheese. , Bake, uncovered, until a knife inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes; cut into 1-in. squares.
Nutrition Facts : Calories 29 calories, Fat 2g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
BUTTER TART SQUARES
The Junior League of Toronto called this recipe "a 'no fuss' treat for butter tart lovers." Canadian butter tarts are gooey, sugary delights enjoyed year-round. For these squares, rather than make individual pastry shells, you simply pour the butter tart filling over a shortbread base. Once baked, it can be cut into squares like a bar cookie.
Provided by Sara Bonisteel
Categories cookies and bars, pies and tarts
Time 45m
Yield 25 squares
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F (180 degrees C). Make the crust: In a bowl, combine flour, brown sugar and salt. Using a pastry blender or your fingers, cut in butter until well combined and crumbly. It will be dry and sandy. Press flour mixture evenly into a 9-inch (23-centimeter) square pan and bake for 15 minutes.
- As the crust bakes, make the filling: In a bowl, mix butter, cream, vanilla, raisins (if using), brown sugar, egg and flour until combined. Spread to edges over partly baked crust.
- Return to oven and bake 14 to 20 minutes more or until golden brown (squares made with dark brown sugar will be a deeper shade of amber). A few minutes after removing it from the oven, run a knife or offset spatula around the edges to loosen any sugar that is stuck to the pan. Let pan cool to room temperature, then chill in a refrigerator. Once cold, use a sharp knife to slice into squares, approximately 1 3/4 inch (4.5 centimeters).
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 19 milligrams, Sugar 11 grams, TransFat 0 grams
CHOCOLATE PECAN BARS
There is a very famous pie named after a very famous horse race that shall remain nameless. It combines pecan pie with chocolate chips and a splash of Bourbon (because it was invented in Kentucky and if it will sit still we will throw Bourbon in it in this state). My brother Donnie has always loved chocolate chip pecan pie, and I have been trying for years to improve on the classic. Made into bar form, this dessert becomes the perfect treat for your Derby Party or Holiday potluck. You can leave out the Bourbon if you feel so inclined, but I love the way the smoky, spicy flavor pairs with the orange. These little babies also keep really well, making them a staple in my Christmas cookie exchange basket.
Provided by Damaris Phillips
Categories dessert
Time 1h20m
Yield 12 to 24 bars
Number Of Ingredients 16
Steps:
- For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F (205 degrees C).
- Coat the bottom and sides of a 9-by-13-inch (23-by-33 centimeter) baking pan with cooking spray. Line the pan with parchment paper, letting the paper overhang the edges of the pan by a few inches on two sides (this will help you lift the bars out of the pan).
- In a food processor, pulse together the butter, flour, salt and sugar until the butter is in pea-sized pieces. Add the water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together, and pat into a rectangle. Roll the dough into a rectangle 1/8 inch (3 mm) thick that measures about 13 by 15 inches (33 by 38 centimeters). Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let cool completely.
- For the filling: Preheat the oven to 400 degrees F (205 degrees C). Spread the pecans in an even layer on a baking sheet. Toast until fragrant and golden, 8 to 10 minutes. Let cool slightly, then roughly chop.
- Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Add in the melted butter and continue to beat. Add the flour, Bourbon, orange zest and vanilla. Sprinkle the pecans and chocolate chips over the crust and pour the honey mixture over the top. Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 12 to 24 bars.
JACKSON SQUARES
Number Of Ingredients 11
Steps:
- Heat oven to 375° F. Cream butter and sugar together blend in beaten eggs. Mix together milk, baking soda, and salt add to creamed mixture. Add flour, nutmeg, and cinnamon mix well. Stir in raisins and nuts. Spread on 2 well-greased jelly roll pans. Bake for 10 to 12 minutes. Cut into squares while hot.Note: These cookies are delicious. If baking both jelly roll pans at the same time, alternate shelf position after 5 minutes.
Nutrition Facts : Nutritional Facts Serves
BUTTERTART SQUARES
Taste just like butter tarts, minus the tart shell. Very easy to make and delicious!
Provided by Cheryl
Categories Desserts Pies Tarts Butter Tart Recipes
Time 55m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x9 inch baking pan.
- In a medium bowl, combine flour and 2 tablespoons brown sugar. Cut in butter until mixture is crumbly. Press into the bottom of the prepared pan.
- Bake for 15 minutes in preheated oven. Crust should not be fully cooked.
- In a large bowl, mix together the eggs and remaining brown sugar. Combine the oats, salt, and baking powder; stir into the egg mixture along with the vanilla. Mix in raisins and coconut, if desired. Spread the mixture evenly over the partially baked crumb layer in pan.
- Bake 20 minutes more. Cool, and cut into squares.
Nutrition Facts : Calories 136.1 calories, Carbohydrate 22.9 g, Cholesterol 25.7 mg, Fat 4.6 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 2.8 g, Sodium 74.4 mg, Sugar 16.8 g
CHEESE SQUARES APPETIZER
This is a wonderful baked appetizer blending the tastes of Cheddar cheese and jalapeno peppers. The amount of jalapenos used can easily be adjusted to personal taste, although baking does take a lot of the burn out of the peppers. I've made this several times and I never have leftovers. My husband wishes I would make these for him every day. I don't recommend doubling the recipe; make multiple batches instead.
Provided by Kim Meissner
Categories Appetizers and Snacks Cheese
Time 45m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the eggs into a food processor, and process until light and frothy. Add Cheddar cheese, onion, and jalapeno peppers, and process until smooth. Pour into an ungreased 8x8 inch baking pan.
- Bake in the preheated oven until set, 25 to 30 minutes. Cool for 5 minutes; cut into squares to serve.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 0.6 g, Cholesterol 76.3 mg, Fat 10.7 g, Protein 8.7 g, SaturatedFat 6.4 g, Sodium 193.7 mg, Sugar 0.3 g
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