Maggies Mentions


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Breakfast Crepes – Blintz Recipe

ID-100155656I remember trying these light, delicious, blintz for the first time at a friends house when I was a kid. It was a tradition of sorts that her mom make these up at least one Sunday each month. They have a light pancake,  crepes consistency that hold the filling quite well. You could add a different flavor like almond  instead of the vanilla and top it with with fruit preserves like blueberry, raspberry, strawberry and a dollop of sour cream.

Filling

1 cup Ricotta Cheese
1 (3 ounce) package softened cream cheese
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Pinch of Salt
Mix the ricotta and cream cheese by hand in a mixing bowl or with a mixer until smooth. Stir in the sugar, egg and vanilla extract and mix until combined. Keep refrigerated until you are ready to finish the crepes.

Batter

1 – 1/2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg
2 cups milk
3 tablespoons unsalted butter, melted (divided)
1/4 teaspoon vanilla extract
Dry Ingredients: Sift flour, sugar and salt into a bowl and set aside.

Wet Ingredients: Combine the egg, milk, butter and vanilla extract in another bowl and stir until smooth. Add wet mixture to the dry ingredients and stir until blended into a smooth batter. The batter will be thin. Let the batter rest for 30 minutes in the refrigerator. (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours)

Heat a crepe pan or small non stick skillet over medium heat. Brush the pan with melted butter. Pour 1/3 cup batter into the pan, swirl and coat the bottom moving the batter around the bottom of the pan to make it even. Once the first side is set and has a little color, about 2 minutes, turn over to the other side about 1 minute more. Stack the crepes between layers of parchment paper until ready for use.

Heat the filling just a bit in the microwave. Spoon 2-3 tablespoons of the cheese filling onto each crepe and fold like a burrito, going from bottom to top, turning in the sides. Place the crepes seam side down in a skillet with melted butter and cook until heated through about 2 minutes have a bit of crisp and more color.

Serve immediately, 2 – 3 crepes per serving, with your choice of  fruit preserves.

Photo Courtesy of FreeDigitalPhotos.net

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Crostini Tomato Basil and Pepperoni Appetizer Recipe

ID-100274289Crostini – An hors d’oeuvre (appetizer) made with various toppings.

This appetizer is easy to make and delicious. The toasted bread adds crunch and works well with the  pepperoni and cream cheese with chives at the bottom. The toppings bring a fresh, delicious blend with the Basil complimenting the spring greens. Top that with a bit of Parmesean and you have an appetizer nobody can resist.

You could substitute the Pepperoni for a thin salami, prosciutto or other deli style meat you prefer.

1 Loaf French Beget or Italian Bread
1/4 lb Sandwich Pepperoni or 1 Package small Pepperoni
1 – 8 oz Cream Cheese with Chives
1 Bag Salad Greens (Spring Mix is great for this recipe)
1 Tomato
3 TBS Fresh Basil Chopped
Fresh Parmesan Cheese
Olive Oil
Salt
Pepper

Slice bread into 1/2 inch thick slices. Place on Baking Sheet and drizzle each with Olive Oil.
Place in 350 degree oven until golden – 10 to 15 minutes.
Slice tomato thin and cut each slice in 1/2 moons or dice into small bites.
Chop Basil into slices (Juliane).

To assemble Crostini:

Spread cream cheese over slice of toasted bread.
Add sliced Pepperoni.
Add salad greens and push down gently.
Add a a spoonful of Basil over the greens.
Add 2 slices or a couple of spoonfuls of tomato.
Salt and Pepper tomato to taste.
Grate Fresh Parmesan over top.
Add to a pretty platter.

Makes Approximately 14 appetizers

Photo Courtesy of  tiramisustudioFreeDigitalPhotos.net


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Chocolate Pudding and Cookies Layered Dessert Recipe

chocoreoThis is a favorite in our house and so easy to make. Once the crust is made, it is topped with cream cheese filling, chocolate pudding and Cool Whip… Yummmmm….

1 1/2 cup Flour
½ cup Butter (1 Stick Softened)
½ cup Pecans (finely chopped)
2-8oz pkg Cream Cheese Softened at room temperature
1/4 cup Powdered Sugar
1 Large Tub Cool Whip or your favorite Whip Topping
2 large boxes Chocolate Pudding mix ( Instant)
5 cups Milk or follow directions on box
10 Oreo Cookies (crushed)

Directions for Layers:

In a Mixing bowl add flour, butter and pecans mix until combine well. Pat the mixture into a 9×13 pan and bake at 350 degrees for 15 – 20 minutes. Allow to cool. You want the crust to be slightly golden.

While the crust is cooling mix together room temperature cream cheese and powdered sugar with an electric mixer. Spread over the cooled crust with a spatula, using a light touch. If some of the crust breaks up, just put back together with the cream cheese spread. Sprinkle a good handful of cookie crumbs over top.

Prepare the pudding according to box directions. Spread over the cream cheese mixture and sprinkle cookie crumbs over that too.

Spread the Whip Topping over the pudding and top with the rest of the crushed Oreo Chocolate cookies.
Cover and place in refrigerator at least 3-4 hours. Better made the night before.

*Hint: The cookies can be crushed in a food processor or plastic bag.


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Bacon Spinach Quiche Bites Easy Recipe With Just Five Ingredients

baconmockquichecloseup-150x150These quiche bites are yummy and with just five ingredients easy too make and serve. I made these for a party and should have made more.

2 Eight Ounce Packages Cream Cheese
1/2 LB Bacon (not thick cut)
6 oz Frozen Spinach
2 packages Mini Fillo (Phyllo) Shells
1/4 cup Parmesan Cheese

Bring Cream Cheese to room temperature or place in microwave until soft.

Defrost spinach and squeeze out all the water you can until almost dry. I put mine in a few paper towels and ring the water out.  Set aside.

Cut slices of bacon into small pieces and cook on med until crispy. Remove to drain on paper towels. Keep the drippings in pan.

With an electric mixer on high, beat cream cheese until fluffy, about a minute. Add about 4 tablespoons of the bacon drippings and mix again until the drippings are well incorporated. Add spinach and mix again until blended with cream cheese. Stir in by hand, the bacon and Parmesan cheese.

Use cooking spray lightly on a baking sheet lined with aluminum foil. Place mini phyllo shells on baking sheet   Fill each shell just to the top, about a spoonful each. Sprinkle the tops with more Parmesan cheese. Bake at 350 degrees for 5-7 minutes or until the Parmesan on top is turning beige.

Makes 45 appetizers