Pizza Dough Sliders

Ingredients:

Pizza dough

Sandwich fixings of your choice

Directions:

• Roll your pizza dough out to about 1/3 -1/2 inch thick.
• Cut out small circles using a shot glass or small circle cookie cutter
• Place circles onto a pizza stone or a regular cookie sheet lightly dusted with cornmeal
• Bake according to recipe or package directions. Watch closely. Mine took about 8-10 minutes.
• Using one circle at the bottom of the bun and one as the top, assemble sliders to your liking.

( I chose chicken nuggets, celery straws, blue cheese, ranch dressing, Swiss cheese, deli turkey, tomato, bacon, lettuce, honey mustard. I think a meatball dipped in marinara sauce with some mozzarella cheese would be awesome)

Your  Pizza Dough Sliders are ready.

Mini Quiches

1/4 cup cornstarch
1 1/2 cup whole milk

1 cup cream
2 eggs
2 egg yolks
3/4 teaspoons salt
A dash of pepper
1/2 cup Parmesan cheese
Peppers or mushrooms or any other vegetable you desire! (Diced or cut thin)

Preparation:

1. Lightly grease two mini muffin pans (preferably 24-count).
2. Preheat oven to 450 degrees Fahrenheit.
3. Whisk together cornstarch, cream and milk. Add eggs, whisk until light and frothy. Stir in salt and pepper.
4. Sprinkle a teaspoon of cheese in the bottom of each mini muffin tin. Arrange vegetables on top of cheese. Pour in 1 1/2 tablespoons of egg mixture (or until near the top of the muffin tin).
5. Bake for 15 minutes. Allow to cool in pan for ten minutes.
6. CAREFULLY remove with a knife. 

These can be enjoyed right away or frozen after they’ve thoroughly cooled.

Thanks Monet Moutrie for this recipe!

Chocolate Peanut Butter Squares

Makes about 25 small squares

Ingredients

For the Crust:
22 Nabisco FAMOUS Chocolate Wafers, finely crushed (about 1⅔ cups crumbs)
¼ cup sugar
3 tablespoons unsalted butter, softened

For the Filling
6 firmly packed tablespoons dark brown sugar
2 cups Confectioners’ sugar
6 tablespoons unsalted butter, softened
1⅓ cup creamy peanut butter (I like Skippy Natural “No Need To Stir”)
Pinch of salt

For the Milk Chocolate Ganache Topping
1-11.5 ounce bag Ghirardelli (or similar best quality) milk chocolate chips
6 tablespoons heavy cream

Directions

1. Preheat oven to 375 degrees and spray a 9-inch square baking pan with non-stick cooking spray.

2. Make crust: Combine chocolate wafers, sugar and butter in bowl of food processor fitted with a blade attachment and pulse until cookies are finely crushed. Press mixture firmly into prepared baking pan (I spread it with my hands first, then use the bottom of a measuring cup to even it out). Bake for 8 minutes. Set on rack to cool completely.

3. In the meantime, make peanut butter filling: Combine all ingredients together in the bowl of a mixer fitted with the paddle attachment and mix at low speed until just combined (do not whip). Set bowl in refrigerator while you prepare the rest.

4. Make chocolate ganache topping: Combine milk chocolate chips and heavy cream in microwave safe bowl and cook in microwave at medium power (50%) for 1-1½ minutes. Stir until bowl no longer feels warm. Continue heating at 15-30 second intervals, stirring until smooth and melted. Do not overheat.

5. Put it all together: Use an offset icing spatula (see photo above) to spread about ¼ cup of chocolate mixture evenly over cooled crust; place pan in freezer until chocolate is set, about 5-10 minutes. Spread peanut butter mixture into an even layer over chocolate (if it’s firm, you can use your hands; if it’s soft, use a butter knife or spatula). Give chocolate ganache a quick stir to smooth any lumps, then spread evenly over top of peanut butter layer. Cover pan with plastic wrap and place in freezer for 1 hour to set (or, if you’re not in a hurry, you can just leave it in the refrigerator for a few hours). When firm, use a sharp knife to cut into squares (make them smaller as they are very rich!). Keep refrigerated and serve cool.

Recipe taken from Once Upon A Chef