bite sized

<p>Bake up some new potatoes and top with soured cream and chives for a bite-sized, simple canapé </p>

Mini jacket potatoes

bag new potato

olive oil

sea salt

milliliters half-fat soured cream

chives

<p>Heat oven to 190C/170C fan/gas 5. Prick the potatoes with a fork, rub with the oil, then toss with sea salt. Arrange on a baking sheet and bake for 1 hr. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each and pinch the bases to open a little. Add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives. Serve straightway.</p>

Homemade Pizza Pockets are quick &amp; easy to make using pre-made pizza dough and your favorite fillings!  Ready in just 20 minutes!

Homemade Pizza Pockets

tube pre-made pizza crust

tsp all-purpose flour ((optional))

pizza sauce

mozzarella cheese

pepperoni

tsp italian seasoning for topping

Preheat the oven to 400*.

Measure out enough parchment paper to line a standard baking sheet.

Open and unroll the pre-made pizza crust. Using the parchment paper, a rolling pin (and a dusting of flour if the dough is too sticky) lightly flatten the dough.

Using a pizza cutter, evenly slice long ways down the center of the pizza dough. Then slice each half into 3 pieces. This will give you 6 pieces of pizza dough.

Spread 1 ½-2 tablespoons of the pizza sauce off center of the dough. (It may help to picture the dough as 2 back-to-back triangles. You are putting the sauce over 1 of the triangles. The other triangle will be folded over to make the top) Be sure to not spread too close to the edges, or the sauce will leak out and cause a problem sealing the edges.

Sprinkle 2 - 2 ½ tablespoons of mozzarella cheese over the sauce.

Lay the mini pepperoni over the top of the cheese.

Carefully fold the tops of the pizzas. Using a fork, press the edges closed.

Using a pastry brush, lightly baste the olive oil over the tops of the pizzas.

Lightly sprinkle the italian seasoning over the tops of the pizzas.

Bake for 10-13 minutes, until the top is golden brown.

Everyone loves a party sausage roll and there is no way to please a crowd more than to serve up homemade ones. Here's a recipe that will impress.

Colin Fassnidge's lamb and harissa sausage rolls

onion, finely chopped

garlic cloves, crushed

coriander seeds, crushed

tsp fennel seeds, crushed

harissa paste

(80 grams) panko breadcrumbs

(185 milliliters) milk

lamb mince

Tomato relish, to serve

unsalted butter,

tbs white vinegar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

When Sydney fashionista Pip Edwards throws a luxe lunch, she bring all the best elements to the table, including these bite-size scallop morsels served in style.

Scallops with cumin butter, chilli peas and almonds

tbs toasted chopped almonds

(60 grams) peas, blanched, refreshed

lemon

tsp dried chilli flakes

tbs finely chopped flat-leaf parsley leaves

scallops

unsalted butter

tbs extra virgin olive oil

tsp cumin

Lemon

Looking for new crostini recipes? These crispy crostini topped with smoked trout and basil pesto cream cheese are an elegant light bite to start your party or dinner with!

Smoked Trout and Basil Pesto Cream Cheese Crostini

baguette

oz Reduced Fat Philadelphia Cream Cheese (1/2 block | 125 g)

tbsp basil pesto (I highly recommend homemade)

oz smoked trout (or smoked salmon | 300 g)

basil leaves (to serve (optional))

Start by toasting the bread. You can do this using a toaster (that's what I did) or using an oven.

&nbsp;Preheat oven to 350F/170°C. Line 2 baking trays with non-stick baking paper. Place the bread on the trays. Spray with a little olive oil. Bake, turning once, for 15 minutes or until crisp. Set aside to cool completely.

Meanwhile, prepare pesto cream cheese. In a bowl, stir cream cheese with a fork to soften it up. Add pesto and mix well to incorporate.

Spread the crostini with pesto cream cheese. Top with trout and basil leaves.

Texas Sheet Cake Bites are filled with the same delicious flavors as the full size cake, each small serving has a double dose of chocolate in every single bite!

Texas Sheet Cake Bites

all-purpose flour

sugar

cocoa powder

baking soda

salt

water

salted sweet cream butter

buttermilk or sour cream

eggs (room temperature and well beaten)

vanilla extract

milk

(1 pound box) powdered sugar

Preheat the oven to 350°F. Generously spray a mini muffin pan with nonstick spray and set it aside.

Add the flour, sugar, cocoa powder, baking soda, and salt to a large mixing bowl. Whisk to combine. Set it aside.

Add the boiling water, butter, buttermilk (or sour cream), and vanilla to a medium-sized mixing bowl. Stir until the butter is completely melted. (Because the buttermilk is cold, the water mixture should cool to lukewarm.)

Add the buttermilk mixture to the dry ingredients. Stir to combine.

Stir in the beaten eggs. Continue stirring until well combined, and no streaks of flour or eggs are visible.

Use a 1 tablespoon cookie scoop to scoop the cake batter into the mini muffin pans. Bake for 8-10 minutes, or until the tops spring back when lightly touched. Allow the mini bites to cool completely.

Line a baking sheet with parchment paper. Place a cooling rack over the parchment paper.

Place the cooled sheet cake bites on the cooling rack.

Add the milk, butter, and vanilla to a small heat-safe bowl for the icing. Heat in the microwave for 25-30 seconds for the butter to melt. Stir well.

Stir in the cocoa powder.

Add the powdered sugar to a medium-sized mixing bowl. Stir in the cocoa mixture. Continue stirring until the powdered sugar is completely dissolved and the mixture is smooth.

Carefully drizzle/dollop the icing on top of the sheet cake bites. You can gently spread the icing over the top as well. Allow the icing to “set” before serving.

Mini cheese ball bites are the perfect appetizer for Thanksgiving, Christmas Eve, New Year&#039;s Eve or any time! Roll them in your favorite topping and stick a pretzel in them for an easy bite-sized app!

Mini Cheese Ball Bites

cream cheese (softened)

white sharp cheddar cheese (freshly shredded)

tbsp salted sweet cream butter (softened)

horseradish sauce

tsp worcestershire sauce

green onion (finely chopped)

cranberries (chopped)

½ cup sliced almonds (chopped)

pecans (finely chopped)

bacon (cooked, finely chopped)

pretzel sticks

Using a stand mixer, or a medium size mixing bowl and a handheld mixer on medium-high, beat the cream cheese and butter for 1 minute.

Add the cheddar cheese, horseradish sauce and the worcestershire sauce. Continue mixing on medium speed until well combined.

Tightly cover the bowl and chill in the refrigerator for 1 hour.

Line a baking sheet with parchment paper. Set it aside.

Using a 1 tablespoon cookie scoop, scoop out the cheese mixture. Roll it into a ball and set it on the prepared baking sheet.

Once all of the cheese mixture has been scooped and balled, roll the cheese balls in the different toppings until the cheese balls are completely coated. Return the coated cheese balls to the baking sheet.

Just before serving, stick the pretzel sticks into the center of the cheese ball.

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Mini cheese ball bites are the perfect appetizer for Thanksgiving, Christmas Eve, New Year's Eve or any time! Roll them in your favorite topping and stick a pretzel in them for an easy bite-sized app!

These No Bake Cheesecake Bites are a tasty combo of Funfetti cake mix and cream cheese that’s coated in white chocolate and topped with colorful sprinkles.

No Bake Cheesecake Bites

box funfetti cake mix

white almond bark ((optional coating))

Colorful sprinkles ((optional topping))

Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium size heat safe bowl. Microwave the cake mix in 2 - 30 second intervals, stirring after each interval. Allow the cake mix to completely cool before mixing into the cream cheese.

Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 2 - 2 ½ minutes until completely smooth.

Sprinkle the dry cake mix over the top of the cream cheese. Continue to mix just until the dry cake mix is well incorporated.

Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.

Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll into a ball and set the cheesecake bites onto the prepared baking sheet. Repeat the steps.

Using a heat safe medium size mixing bowl, heat the almond bark in the microwave in 30 second intervals until the almond bark is completely melted and smooth.

Roll the cheesecake bites in the melted almond bark. Place the coated cheesecake bites on the fork and gently tap any excess coating off. You can also use the spoon to pour the almond bark over any bare spots on the cheesecake bites.

Return the coated cheesecake bites on the prepared baking sheet, and sprinkle ½ to 1 teaspoon of the colorful sprinkles on top.

Once all the cheesecake bites are completely coated and sprinkled, return them to the refrigerator until ready to serve.

Top 8 bite sized recipes from across the web

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Top Tags

Mini jacket potatoes

Homemade Pizza Pockets

Colin Fassnidge's lamb and harissa ...

Scallops with cumin butter, chilli ...

Smoked Trout and Basil Pesto Cream ...

Texas Sheet Cake Bites

Mini Cheese Ball Bites

No Bake Cheesecake Bites

Top 8 bite sized recipes from across the web

The most viewed bite sized recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini jacket potatoes

Homemade Pizza Pockets

Colin Fassnidge's lamb and harissa ...

Scallops with cumin butter, chilli ...

Smoked Trout and Basil Pesto Cream ...

Texas Sheet Cake Bites

Mini Cheese Ball Bites

No Bake Cheesecake Bites

The most viewed bite sized recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine