Archives for posts with tag: #Kraft

Easter Sunday is right around the corner and if you’re looking for a quick, easy and delicious appetizer this Mini Spinach, Pancetta and Cheese Frittata recipe is it! You can make these ahead and serve them room-temperature or cook them right before your guests arrive. Either way, you will not go wrong.

I used my @PerfectResults Premium Non-Stick Bakeware 48 cavity mini-muffin pan and served these at a baby shower. Then, I garnished the platter with edible flowers and a sprig of rosemary to give a pop of color.

Mini Spinach, Pancetta and Cheese Frittatas

Ingredients:

1 5 to 6 ounces pancetta, such as Primo Taglio, Columbus or Boars Head

1/2 large onion, diced

1 TBSP olive oil

12 medium to large size eggs, room temperature

1 1/2 cups sharp cheddar cheese, shredded such as Kraft or Lucerne

2 to 3 cups spinach, fresh or frozen

Leaves from 2 to 3 sprigs of fresh thyme

1/2 tsp ground pepper

1/2 tsp crushed red pepper flakes

1/3 cup parmesan cheese, grated or shredded

Directions:

  1. Preheat oven to 350 degrees F. Use cooking spray to grease your mini muffin pan. Set aside.
  2. In a large bowl, use a whisk or mixer to beat eggs until light and frothy about 6 minutes. Add the cheese and stir to combine thoroughly. Set aside.
  3. In a medium size sauté pan heat the olive oil over medium heat until hot. Add the pancetta and onions. Cook until the onions are translucent and the pancetta is lightly browned about 7 to 8 minutes. Add the spinach (if you use frozen spinach, make sure it is completely thawed and all the water is pressed out. I put the thawed spinach in a colander and squeeze it out using my hands until all of the moisture is gone. Then, add the spinach to the sauté pan and combine thoroughly. If you use fresh spinach, you’ll need to double the quantity since it will shrink down. Cook the fresh spinach in the sauté pan for 3 minutes until it wilts down). Remove the mixture from the heat and let cook for 5 minutes.
  4. Add the cooled spinach mixture to the eggs. Then, add the fresh thyme, ground pepper and red pepper flakes stir until completely combined.
  5. Use a spoon to ladle the mixture into the sprayed muffin tin about 3/4 full. Do not overfill. Top each with the parmesan cheese. I had enough batter for about 40 mini frittatas.
  6. Cook for 15 to 18 minutes until the edges of the muffins are lightly browned.
  7. Remove from the oven and let cool about 5 minutes. Use a sharp knife to glide around the outside of the muffins until you can gently remove them.
  8. Serve immediately or place them on a serving platter and cover if you’re making them ahead. You can also put them in an air-tight container in the refrigerator if you are making them ahead. Serve within 6 to 8 hours.

Enjoy! XOXO Jill

Tall, Dark & Chocolate!

I do not think any dessert can live up to the Chocolate Fountain…and that’s a lot for a true Choc-o-holic to write! We purchased our Chocolate Fountain for a birthday celebration. It was such a hit, we used it twice in one week and the days in between weren’t quite the same!

Q. What can you dip in the Chocolate Fountain?

A. Just About Anything!

We used brownie, pound cake, marshmallows, pretzel rods and strawberries. The choices are endless!

For our fountain, we melted 16 ounces of dark chocolate such as Guittard or Ghirardelli and 3/4 cups vegetable oil in a double boil pan. Once it was melted and the fountain was warmed up (per the instructions), we poured the chocolate in the bottom tier. It then works its way up before cascading over the fountain in a delicious sheet of chocolate decadence!

You’ll also need to purchase Natural Wooden Bamboo Skewers that are 10″ or 12″ and any of the following dipper suggestions of choice:

*Bacon, pre-cooked

*Beef Jerky (not my choice, but it’ll satisfy the sweet and savory tastes)

*Bread sticks

*Brownies, cut in cubes

*Dessert Cheese such as goat cheese, Gouda, blue cheese, fontina or pecorino, cut in cubes

*Dried fruit such as apricots, kiwi, bananas or apples

*Fresh fruit such as apple slices, bananas, cherries, grapes, kiwi, melon, oranges, pears, pineapple and raspberries

*Cookies such as biscotti, graham crackers, lady fingers, macaroons, Pepperidge Farm Milanos (or any flavor), shortbread or wafers

*Marshmallows large size such as Kraft or Smash Mallow

*Nuts such as almonds, peanuts, pecans, pistachios or walnuts

*Pound Cake such as Sara Lee or Angel Food Cake cut in cubes

*Pretzel Rods such as Snyder’s or Utz’s

*Rice Crispy Treats from Kellogg’s, cut in cubes

The choices and creativity are endless with a Chocolate Fountain!

Note: If you do not have a chocolate fountain and do not want to purchase one, you can melt the chocolate in a double-boiler pan. Then, pour the chocolate into a serving bowl with your items ready to dip. Serve immediately.

Enjoy! XOXO Jill