Pesto Party Squares Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
• Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
• Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
• Serve hot or cold and enjoy.

Steps:

• Melt butter and peanut butter in a microwave-safe dish.
• Add the mini-mallows and microwave until smooth, stirring frequently.
• In a separate, large mixing bowl, combine the M&M's, Chex, and pretzels.
• Pour the mallow mixture over the Chex mixture, and stir to coat (will be a little messy and gooey!) Pour (or rather, plop) entire works into a 9x13 pan and spread it so it is even.
• I spray the pan with Pam so they're easier to remove later.
• Let cool, cut into squares, and enjoy!

Steps:

• Heat oven to 375°F. Grease rectangular pan, 13x9x2 inches.
• Stir together all ingredients except marinara sauce. Spread in pan.
• Bake 25 to 30 minutes or until golden brown. Cool slightly; cut into 2-inch squares. Serve warm with marinara sauce for dipping.

Steps:

• Preheat oven to 325 degrees F.
• Mix crumbs and butter press into 9" x 13" baking pan.
• Bake for 15 minutes.
• Beat cream cheese and pesto until well blended.
• Add 1/3 cup of the sour cream and the eggs beat until smooth.
• Pour mixture over crust and bake 20- 25 minutes until the center is set.
• Remove to cooling rack.
• Carefully spread 2/3 c sour cream over hot filling using scraper.
• Cool and refrigerate for at least 3 hours.
• Before serving, cut into squares and garnish with green onions and tomato.