Mini Frittata Hors Doeuvres Recipes

Steps:

• Lightly spray two 24-mini-muffin tins with vegetable-oil spray. Slice zucchini into 1/8-inch rounds. Slice mushrooms lengthwise into 1/8-inch pieces. Core and seed red and yellow bell peppers. Chop into 1/8-inch dice, and set aside.
• Heat oven to 400 degrees. In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside. Arrange cut zucchini, mushrooms, and peppers in each muffin tin. Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese.
• Transfer to oven, and bake until frittatas are set, 8 to 10 minutes. Serve warm, or reheat briefly at 325 degrees.

Steps:

• Preheat oven to 400ºF.
• Lightly spray two 24-mini-muffin tins with vegetable-oil spray.
• In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside.
• Arrange cut zucchini, mushrooms, and peppers in each muffin tin.
• Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese.
• Transfer to oven, and bake until frittatas are set, 8 to 10 minutes.
• Serve warm, or reheat briefly at 325°.

Steps:

• Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, oregano, pepper and olives in a mixer bowl. Mix in mixer for about a minute on the second speed. Form mixture into 30 (1 inch) balls and fry in olive oil until well browned. Drain on paper towels. Warm barbeque sauce and pour over meatballs. Serve warm.

Steps:

• Mix salad dressing and cream cheese.
• Spread onto bread.
• Peel and slice cucumber (@1/8inch thick).
• If you want, leave strips of green on the cucumber (looks nice) Place 1 slice of cucumber onto bread.
• Sprinkle with Dill.