Do not use lean or extra lean ground beef or the meatballs will be too dry, use regular ground beef

Serve meatballs on a platter with a toothpick inserted in each one

Yield about 45 meatballs

INGREDIENTS:

3 cups finely shredded cheddar cheese (about 12 ounces)

1 cup biscuit baking mix (measured out exactly)

1/2 pound ground beef

1/2 pound bulk Italian sausage meat

2 tablespoons milk

1/2 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper

1-1/2  teaspoons onion powder

2 teaspoons crushed chili flakes, or to taste

3 garlic loves, minced (or 1-1/2 teaspoons garlic powder)

INSTRUCTIONS:———————————-

Set oven to 400 degrees F.

Grease a baking sheet.

In a large bowl, combine the shredded cheese and baking mix.

In another bowl using clean hands mix the ground beef and sausage meat with milk, seasoned salt, pepper, onion powder, garlic and chili flakes; add in the biscuit/cheese mixture then mix well until thoroughly combined

Shape into 1-inch balls.

Place meatballs on a greased rack in a shallow baking pan.

Bake for about 12-15 minutes or until the meat is no longer pink.

Test Kitchen Notes; for 2-1/2-inch tins you should get 12 quiches but it will depend on the size of your muffin tins, baking time will need some adjusting for smaller or larger tins

The baked quiches can be made ahead and frozen, to reheat place on baking sheet and bake in preheated 3oo degree F oven for about 20-22 minutes or you can warm in the microwave by placing 2 to 4 quiches on microwave-safe plate and microwave on medium power for 3 minutes or until hot

INGREDIENTS:

1 (12 ounce) can evaporated milk

3 large eggs, beaten

2 tablespoons all-purpose flour

1/4 teaspoon garlic powder

1/4 teaspoon seasoned salt

1/4 to 1/2 teaspoon fresh ground black pepper

pinch cayenne pepper (optional)

2 cups shredded sharp cheddar cheese

2 cups chopped, frozen broccoli, thawed and drained then hand-squeezed dry to remove all moisture

1/2 cup finely chopped red bell pepper

INSTRUCTIONS:————————————

Preheat oven to 350 degrees F.

Lightly grease and flour 12 (2-1/2-inch) muffin tins.

In a bowl whisk the evaporated milk with eggs; add in flour, garlic powder, seasoned salt and black pepper until blended.

Stir in cheddar cheese, broccoli and bell pepper.

Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup filling almost to rim then gently stir mixture to evenly distribute ingredients.

Bake for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned.

Cool in pans for 15 minutes.

Run a small  knife around inside edges of muffin cups, then carefully remove quiches.

Plan ahead the pinwheels must be refrigerated for at least 6 hours or up to 24 hours before slicing, make certain that your deli slices the ham thinly or the pinwheels will not roll up tightly

Yield about 7-1/2 dozen pinwheels

INGREDIENTS:

2 (8 ounce) packages cream cheese, softened

1 envelope dry ranch salad dressing mix

1/4 teaspoon garlic powder (can use more)

1/4 teaspoon cayenne pepper (optional)

3 green onions, finely chopped

fresh baby spinach leaves

11 (8 inch) flour tortillas

thinly sliced deli ham (you will need about 25 slices)

INSTRUCTIONS:—————————————

In a small bowl beat the cream cheese with dry salad dressing mix, garlic powder and if using the cayenne pepper until smooth.

Stir in green onions.

Spread about 3 tablespoons over each tortilla; top each with one layer of spinach leaves then thinly sliced ham.

Roll up tightly and wrap in plastic wrap.

Refrigerate until firm (up 6-24 hours).

Unwrap and cut into about 3/4-in. slices.

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

This dip be prepared and refrigerated until ready to bake, make as spicy as you like by adjusting the cayenne pepper

Tabasco sauce may be substituted for cayenne, do not use fat-free mayo or cream cheese, this dip doubles very well but watch the garlic amount it may be overpowering

Serve dip in a large bowl and arrange the toasted bread slices around the bowl

Yield about 3 cups

INGREDIENTS:

1 (10 ounce) package frozen chopped spinach (cooked according to package directions,  hand-squeezed dry to remove as much moisture as possible, then finely chopped)

1 cup mayonnaise (do not use salad dressing)

1 (3 ounce)  package cream cheese, softened

1 small onion, finely chopped

1 large clove garlic, minced (or 1/2 to 3/4 teaspoon garlic powder, or to taste)

1 cup plus 3 tablespoons freshly grated Parmesan cheese, divided

1/4 teaspoon fresh ground black pepper (can use more)

1/4 teaspoon cayenne pepper, or to taste

seasoned salt, to taste (optional)

1/2 teaspoon paprika

2 French baguettes thinly sliced then toasted

Taken from my “Favorites” folder!

The bundles may be made up to 24 hours in advance, covered with plastic wrap and refrigerated, feel free to double amounts

Make these extra spicy by using spicy Italian sausage meat and increasing the cayenne pepper

Yield 12 bundles

INGREDIENTS:

In a bowl combine the ground beef and sausage meat with next 6 ingredients.

Shape the beef mixture firmly into 12 (2-inch) patties.

Cook the patties in a 12-inch skillet over medium-high heat to medium doneness, turning them over once halfway through cooking (do not cook the patties until well done they will cook more in the oven).

Remove the patties from the skillet and allow cool to room temperature.

Thaw the pastry sheets at room temperature for 40 minutes or until they’re easy to handle.

Preheat oven to 350 degrees F.

Lightly grease or line a baking sheet with parchment paper.

Unfold one pastry sheet on a lightly floured surface.

Roll the pastry sheet into a 10-inch square.

Cut the pastry sheet into 6 (about 3 x 5-inch) rectangles, then repeat with the remaining pastry sheet.

Place one beef patty into the center of each pastry rectangle and top each with one cheese slice.

Fold the corners of the pastries up over the filling and twist to seal.

Place the pastries on a baking sheet (at this point you may cover lightly with plastic wrap and refrigerate for up to 24 hours).

Bake for 20 minutes or until the pastries are golden.

This may be refrigerated for up to one week

Yield about 3 cups

INGREDIENTS:

3/4 cup orange juice

1/2 cup sugar

2 cups cranberries ( fresh or frozen)

2 cups orange marmalade

3/4 cup dried cranberries

1 tablespoon orange zest

1 to 2 teaspoons grated lemon peel

1/4 teaspoon ground cloves

INSTRUCTIONS:—————————————

In a medium saucepan over medium-high heat, stir orange juice and sugar until sugar is dissolved.

Add in remaining ingredients; bring to a boil, reduce heat to medium-low and simmer, stirring occasionally until mixture is reduced to about 3 cups (this should take around 15-17 minutes).

Cool to room temperature.

Place into a glass jar or bowl and refrigerate up to one week.

You will also find this recipe on www.recipezazz.com

For quicker prep time chop the cucumber, celery and bell pepper in a processor, plan ahead the mixture need to be refrigerated for at least 4 hours before using or up to 48 hours, the longer the better to allow flavors to blend, depending on how much filling that you use for each sandwich you may get a little less that 20 sandwiches

INGREDIENTS:

2  (8-ounce) packages cream cheese, softened

3/4  cup mayonnaise (do not use salad dressing)

1/2 teaspoon garlic powder

3-1/2 cups finely diced cooked chicken breast (about 4 large breasts)

3/4 cup peeled, seeded and finely diced cucumber (gently pat with paper towels to remove as much moisture as possible)

3  small celery ribs, finely diced

1/2 cup finely diced red bell pepper

6 green onions, finely chopped

1/2 teaspoon seasoned salt, or to taste

1/2 teaspoon freshly ground pepper, or to taste

40 white or whole wheat sandwich bread slices (about 2 loaves)