Petitchef

#5 and some more delicious cookies.

Appetizer
6 servings
15 min
55 min
Very Easy
They are mini and are quite easy to make. The crescent dough on the bottom really makes this appetizer a whole lot easier. They are perfect for breakfast too.

Ingredients

Number of serving: 6

1) Mini Sausage Quiches:

1/2 pound bulk hot Italian sausage

2 table spoons dried minced onion

2 table spoons minced chives

1 tube (8 ounces) Pillsbury Refrigerated Crescent Dinner Rolls

4 eggs, lightly beaten

2 cups (8 ounces) shredded Swiss cheese

1 cup (8 ounces) 4% cottage cheese

1/3 cup grated Parmesan cheese



2) Peanut Butter Christmas Mice:

1 cup Creamy Peanut Butter

1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 tea spoon vanilla extract

1-1/2 cups all-purpose flour

1/2 tea spoon baking soda

1/2 cup peanut halves

2 table spoons green and red M&M's miniature baking bits

4 tea spoons miniature semisweet chocolate chips

Cake decorator holly leaf and berry candies

60 to 66 pieces red shoestring licorice (2 inches each)


3) Super Duper Chocolate Kisses:

1 (16 1/2 ounce) refrigerated chocolate chip cookie dough

1/3 cup unsweetened cocoa powder

2/3 cup chocolate-flavor sprinkles

2 table spoons milk

40 dark chocolate kisses, unwrapped

Preparation

  • 1) Mini Sausage Quiches:
    In a large skillet, brown sausage and onion over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in chives. On a lightly floured surface, unroll crescent dough into one long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottom and up the sides of greased miniature muffin cups. Fill each with about 1 teaspoon of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 1 teaspoonful over sausage mixture. Sprinkle with paprika. Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 4 dozen.
  • 2) Peanut Butter Christmas Mice:
    In a large bowl, cream the peanut butter, butter, and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to the creamed mixture and mix well. (Dough will be soft). Refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Pinch each ball at one end to taper. Insert two peanut halves in center of each ball for ears. Add one M&M baking bit for nose and two chocolate chips for eyes. Arrange holly and berry candies in front of one ear. Bake at 350° for 8-10 minutes or until set. Gently insert one licorice piece into each warm cookie for tail. Remove to wire racks to cool completely. Yield about 5 dozen.
  • 3) Super Duper Chocolate Kisses:
    Preheat the oven to 375 degrees. Grease a cookie sheet well; set aside. In a bowl combine cookie dough and cocoa poweder. Mix until well blended. Place chocolate sprinkles in a shallow dish or small bowl. Place milk in another shallow dish or small bowl. Shape dough into 1-inch balls. Dip balls in milk to moisten, then roll balls in chocolate sprinkles to coat. Place balls 2 inches apart on prepared cookie sheet(s). Bake for 8 minutes or until edges are firm. Wait 2 min. before pressing kisses in cookies. Transfer to wire racks to cool.

Photos

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