Taken from my “Favorites” folder!

You may use regular size tart shells but the yield will be less

Yield 45-50 tarts

INGREDIENTS:

45 -50 mini tart shells,  baked and cooled completely

2 cups white sugar  (you may add in more sugar to taste if desired while filling is cooking)

7 tablespoons cornstarch

3 tablespoons lemon zest

1 cup fresh lemon juice (can use half fresh and bottled)

6 egg yolks, slightly beaten (yolks from large eggs)

1-1/2 cups half-and-half cream

1/2 cup heavy (35%) whipping cream ( unwhipped)

1/2 cup butter, cut into pieces

3/4 cup sour cream

sweetened whipped cream  or Cool Whip frozen whipped topping, thawed

INSTRUCTIONS:————————————————-

In the microwave (I use my 8-cup Pyrex measuring cup for this) or on top of the stove (using a heavy-bottomed sauce pan) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half and whipping cream (can use 2 cups half and half cream if desired and omit the whipping cream); whisk to combine.

Microwave on HIGH until thick (removing about every minute to whisk/stir).

Cook until thickened.

Stir in butter; whisk until butter has melted and the mixture is smooth.

Cool to almost room temperature, stirring every so often.

Stir in sour cream until well blended.

Divide evenly between baked tart shells.

Top with a dollup of whipped cream or Cool Whip.

You can also find this recips on Recipezazz.com

Taken from my “Favorites” folder

These are so delicious, I have made them many times for parties and you can make them up to 24 hours in advance

Yield 48-50 pinwheels

INGREDIENTS:

1 (8 ounce) packages cream cheese, softened

1/4 cup mayonnaise

1/8 teaspoon cayenne pepper, optional ( I always add it in)

6 slices soft sandwich bread (crusts removed, can use white or whole wheat bread I like to use a combination of both)

12 ounces smoked salmon

6 canned asparagus spears

INSTRUCTIONS:—————————————-

In a bowl stir together softened cream cheese and mayo until thoroughly blended, then season with a pinch of cayenne pepper or to taste (if using).

Remove crusts from ends of bread slices.

Using a rolling pin roll out the bread slices to flatten slightly.

Divide/spread the the cream cheese mixture on top the 6 slices of bread.

Top each bread slice with smoked salmon slices.

Place one asparagus spread along the shorter end of each slice of bread (trim ends more if necessary to roll).

Roll each slice of bread up firmly.

Wrap each roll of bread up firmly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.

Remove from fridge, using a serrated knife, slices each roll into 6-8 pieces.

Cover and refrigerate pinwheels if not serving immediately.

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

Yield 24 sausage rolls (amounts may be doubled to yield 48 rolls)

INGREDIENTS:

1/4 cup fresh breadcrumbs

2  tablespoons milk

1/2 pound spicy or milk Italian sausage links, casings removed

3 tablespoons finely chopped onion

1 large egg, lightly beaten

3 garlic cloves, minced

1 teaspoon dried oregano (rubbed between fingers to release the flavors)

1 teaspoon fresh ground black pepper

1/2 teaspoon seasoned salt

1 sheet frozen puff pastry, thawed

1 large egg, lightly beaten ( to brush on pastry)

Purchase the long thin French baguette bread for this

There is a reason why garlic powder is used in place of fresh garlic, since the butter/garlic mixture is brushed on the baking sheet fresh garlic tends to burn on the pan

INGREDIENTS:

1 loaf French baguette bread (the long narrow kind)

3/4 cup butter (not substitutes)

2 teaspoons garlic powder ( or to taste)

1 to 2 tablespoon dried parsley

1/4 teaspoon salt (optional)

freshly grated parmesan cheese (use as much as you like)

shredded mozzarella cheese (optional,  use as much as you like)

INSTRUCTIONS:—————————————-

Slice the baguette into thin slices diagonally.

Microwave the butter and garlic powder and salt until melted.

Preheat oven to 350 degrees F.

Using a pastry brush coat he bottom of a large baking sheet with butter/garlic mixture.

To remaining melted butter mixture mix in the dried parsley.

Using a pastry brush, coat each side of the bread slices with the melted butter mixture.

Place slices on baking sheet.

Sprinkle the top side with grated Parmesan cheese.

Bake for about 5-6 minutes then turn over the slices sprinkle top with Parmesan cheese and bake about 4-5 minutes more, depending on how crispy you like them.

Optional; sprinkle the baked crostini with shredded mozzarella cheese and return to oven to melt under broiler heat.

Best served warm.

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

Plan at least 1 day ahead for this recipe, the barbecue sauce must be made a day (or more) in advance and the ribs need 1 day refrigeration time coated in the spice rub

Use amount desired for the rub, store remaining rub covered in a glass jar in refrigerator, do not add in any salt to the rub it will draw out the moisture in the pork ribs

Servings 4-6

INGREDIENTS:

4 (3-pound) slabs pork spare ribs (St Louis-Style ribs)

1 prepared DOUBLE recipe for Kitten’s Famous Barbecue Sauce (this sauce must be made one or more days ahead of using, if using the onion and garlic powder option any leftover sauce will keep for 6 weeks refrigerated tightly covered in a glass jar)

Rib Rub:

3/4 cup paprika

1/3 cup sugar

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon cayenne pepper (or adjust to heat level)

INSTRUCTIONS:——————————————–

In a bowl combine all rub ingredients (store any leftover rub tightly covered in refrigerator)

Rinse the ribs under cold water then pat dry using paper towels.

Using your fingers remove the thick white membrane on one side of the ribs.

Using your hands rub both sides of the ribs with prepared rub then cover and refrigerate for 24 hours (make certain to reserve some BBQ sauce to brush on the ribs the last hour of cooking).

When you’re ready to cook the ribs, preheat the grill to 250 degrees F.

Using indirect heat place the slabs on the grill away from and not directly over the flame.

Cook the slab  curl-side up for approximately 2 1/2 hours, then turn the slab/s over to finish the cooking (about 1 more hour or until you get the full “bend” in the slab — if the slab is flexible (it should bend to a 45-degree angle downward) that is a good indication that your ribs are ready, the meat should easily pull away from the bone (if you prefer more sauce on your ribs the last hour of cooking time brush the ribs with more sauce a few times during cooking).

When finished cooking slice between the bones into desired size individual portions.

Taken from my Favorites Folder!

Plan ahead the shaped burgers need at least 4 hours of refrigeration time to marinate

Servings 8

INGREDIENTS:

1/3 cup honey ( you can use up to 1/2 cup honey)

1/4 teaspoon cinnamon

1/4 teaspoon paprika

1/4 teaspoon curry powder

1/8 teaspoon ginger powder

1 pinch nutmeg

2 pounds lean ground beef

6 large garlic cloves, finely chopped (not finely minced)

2 green onions, finely chopped ( or use 1 small yellow onion)

1-1/2 teaspoons fresh ground black pepper

1 teaspoon seasoning salt (can use white salt)

1/4 cup low sodium soy sauce

8 slices of fresh pineapple rings ( or use canned pineapple slices, fresh is better!)

crusty hamburger buns

lettuce leaves

INGREDIENTS:

1 package (8 ounces) cream cheese, softened

1/4 cup sour cream

2 grilled chicken breasts, finely chopped or shredded

1/3 to 1/2 cup Frank’s Red Hot Buffalo Wing Sauce (or adjust to desired heat level)

1 cup ranch salad dressing, or to taste

2 cups combination of  shredded cheddar and mozzarella cheese, divided

tortilla chips

INSTRUCTIONS:————————————-

Mix the cream cheese with sour cream; spread  into the bottom of an 8 x 8-inch baking dish (can use an 8-inch  glass deep-dish pie plate).

Sprinkle 1 cup cheddar cheese over the cream cheese mixture, then layer with chopped chicken, buffalo wing sauce and ranch dressing.

Sprinkle remaining shredded cheese on top.

Bake uncovered, at 350 degrees F for 20-25 minutes or until hot and the cheese is melted.

Serve warm with tortilla chips.