mini

everyone will love these awesome after school snack grilled cheese bites

After School Snack Grilled Cheese Bites

Package Crescent Roll Sheet Dough

Tablespoons Butter (melted)

Cups Panko Bread Crumbs

Heat the oven to 400 degrees.

Place a piece of parchment paper or silpat on a baking sheet.

Place the butter in one bowl and the bread crumbs in another.

Roll out the crescent roll dough on the parchment paper and slice into 2" squares.

Place a piece of cheese on every other square.

Place an empty piece of dough on top of the cheese and carefully seal the edges.

Roll the sandwiches in melted butter and then in the panko bread crumbs.

Place them back o the pan.

Bake for 8-10 minutes or until golden and melty.

Cool for a moment before serving. See note*

The perfect dessert for any occasion. These chocolate covered bite size cheesecakes will be a hit at your next get together!

Chocolate Covered Strawberry Cheesecake Cupcakes

Chocolate Graham Cracker

White Chocolate finely chopped

½ Cup Magical Butter

Magical Coconut Oil

Melting Chocolate

Strawberries

oz Cream Cheese

Magical Butter

Sour Cream

Vanilla Extract

Organic Cane Sugar

Large Eggs

 In a separate mixing bowl add chocolate graham cracker white chocolate and ½ cup melted Magical Butter. Mix together until the butter is evenly mixed into the graham cracker and chocolate.

 Spoon the crust mixture into muffin pans lines with muffin liners. Fill about ¼. Make sure all have the same amount for even dosage.

 Fill the muffin liners the rest of the way up with cheesecake filling. Place in oven and bake for 20 minutes.

 For chocolate assemble a double boiler and melt Magical Butter. Add melting chocolate to the double boiler and melt until chocolate is smooth and creamy.

 Place your cheesecakes on a plate and add chocolate to the top of each. Place a strawberry on top and then cover in chocolate. You can never add too much chocolate! Eat To Treat!

 Preheat oven to 350º fahrenheit.

 In a large mixing bowl add your cream cheese ¾ cup melted Magical Butter sour cream vanilla extract and sugar. Mix ingredients together until even and smooth.

 Add eggs one at a time and mix until fully incorporated.

Try this tiny take on a true-blue classic.

Mini lamington bites

butter, softened

caster sugar

tsp vanilla extract

eggs

self-raising flour

plain flour

buttermilk

coconut

icing sugar mixture

cocoa powder

butter, finely chopped

water

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Combine a cheesy filling with our quick homemade dough to make easy pizza pies – now that's amore!

Mini pizza pies

(1 cup) plain flour

yeast

milliliters (1/2 cup) warm water

olive oil

red grape tomatoes, halved

sliced ham, coarsely chopped (see notes)

button mushrooms, thickly sliced

(1 cup) coarsely grated cheddar

spring onions (shallots), finely chopped

(1/4 cup) pizza sauce

These quick mini desserts are the easy way to entertain without spending hours in the kitchen.

Mini gin and tonic trifles

tbsp gelatine powder

tonic water

lemon juice

unfilled sponge cake, crust trimmed

vanilla custard

lemon curd

Qukes baby cucumbers, seeded, finely chopped

double cream

Qukes baby cucumbers,

Lemon

Mint leaves, to serve

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Mini Salted Caramel Chocolate Pies are decadent little bites that are perfect for any holiday cocktail party.

Mini Salted Caramel Chocolate Pies

mini pre-baked tart/pie shells (1 1/2 inches)

heavy cream

Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips, divided

soft baking caramels (see note below)

Garnish

salt

Easy and cheesy, mini pull-apart cobs with brie and cranberry are a must this festive season.

Brie, cranberry and herb mini pull-apart cobs

sourdough rolls

spreadable cream cheese

garlic cloves, crushed

thyme

sage leaves

Coles cranberry sauce

double brie, chopped

pizza cheese

tbsp chopped fresh flat-leaf parsley

These unassuming little cakes hold a lovely surprise in the centre - a gooey apple custard.

Apple and custard tea cakes recipe

butter,

(1/2 cup) caster sugar

vanilla extract or vanilla bean paste

(1 1/3 cups) self-raising flour

milliliters (1/3 cup) milk,

Icing sugar, to serve

15.00 gm custard powder

10.00 gm caster sugar

185 milliliters (¾ cup) milk

125.00 ml mashed apple slices pie fruit

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Mini Strawberry and Cherry Upside-Down Cake

all-purpose flour

cornstarch

baking powder

½ cups Splenda® Original Granulated Sweetener, divided

vanilla extract

unsalted butter, melted, divided

coconut oil

milk

½ cups frozen pitted dark sweet cherries

strawberries,

½ cup fat-free whipped topping

mint

Preheat oven to 350°F. Generously coat a 12-cup muffin pan with non-stick cooking spray.

In a medium bowl, whisk flour, cornstarch, baking powder and salt together until combined.

In a large bowl, using a hand mixer or stand mixer, beat 3/4 cup Splenda Original Granulated Sweetener, eggs and vanilla until frothy and thick, about 3 minutes. Add 4 tablespoons melted butter and oil and beat until combined.

Add flour mixture and milk in 3 alternating batches, beating well between each addition, until combined.

In a small bowl, whisk remaining melted butter and remaining sweetener together until combined.

Pour melted butter mixture evenly into each muffin cup. Arrange strawberry slices in a circle around the bottom edge, and one cherry in the center of each muffin cup. Divide batter evenly among muffin cups, filling about two-thirds full.

Bake until light golden brown, or until toothpick inserted into the center comes out clean, about 20-23 minutes.

Run small knife around edge of each cake to help loosen from pan. Invert muffin pan onto cooling rack to release cakes. Serve cakes with whipped topping and mint sprigs

This recipe's name speaks for itself. A lovely tiramisu treat for yourself and a friend - done in two minutes.

2-minute tiramisu recipe

(1/2 cup) mascarpone, softened

milliliters (1/4 cup) sweetened condensed milk

milliliters thickened cream

mini chocolate sponge rolls, each roll cut into 6 slices

coffee liqueur

Cocoa powder, to decorate

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The traditional British classic made mini – Individual Beef Wellington! This showstopping dish is the epitome of elegance &amp; indulgence: seared filet mignon is encased in herbed mushrooms &amp; prosciutto then wrapped into individual pockets of flaky, golden-brown puff pastry. Make-ahead &amp; freezing instructions provided.

Individual Beef Wellington

(28 ounces) center cut beef tenderloin (see Recipe Notes, below)

grapeseed oil

black pepper

Dijon mustard

prosciutto (8 pieces thinly sliced)

mushroom duxelles (below)

puff pastry, homemade

egg, egg wash

herbs

unsalted butter

cremini mushrooms, cleaned & trimmed

shallot,

kosher salt

dry white wine

Bring the beef to room temperature: 

20-30 minutes before you&#8217;d like to begin cooking, pull the beef tenderloin out of the refrigerator to come to room temperature before searing. 

Thaw the puff pastry: 

Similarly, if using frozen, thaw the puff pastry, if frozen. You can thaw frozen puff pastry overnight in the refrigerator or set it on the counter at room temperature 20-30 minutes before you&#8217;d like to begin cooking.

Chop the mushrooms: 

Working in batches as necessary, place the cleaned &amp; trimmed mushrooms in a food processor &amp; pulse, scraping down the sides as needed, until finely chopped. 

PREP: This individual Beef Wellington recipe isn't particularly difficult, but success lies in paying attention to the details. Before you start cooking, take the time to read this recipe entirely &amp; watch the video included below. Then, prep the following

Sear the beef tenderloin: 

Add the oil to a large skillet over medium-high heat. Use paper towel to pat the surface of the beef tenderloin as dry as possible, then season with the kosher salt &amp; ground black pepper. Once the oil is hot &amp; shimmering, add in the beef tenderloin. Cook 2-3 minutes per side until deeply browned. Transfer the seared beef tenderloin to a plate or cutting board &amp; set aside to rest for 20-25 minutes before slicing into 4 individual steaks, roughly 7 ounces each.

Make the mushroom duxelles: 

Use paper towel to carefully wipe out the skillet used in Step 1, above, then return to the stove over medium heat, adding the butter. Once melted, add in the chopped mushrooms &amp; shallot. Season with kosher salt &amp; fresh thyme, stirring to combine. Cook, stirring occasionally, for 10-15 minutes, until all of the water is cooked out of the mixture. Slowly add in the wine, using a wooden spoon to scrape up any browned bits that may have formed on the bottom of the skillet. Continue to cook, stirring occasionally, for an additional 10-15 minutes more, until all of the wine is cooked out of the mixture. Remove from the heat &amp; set aside to cool. 

Individual Beef Wellington assembly: 

Gather the remaining ingredients &amp; assemble the mini Beef Wellington:

Layer the prosciutto &amp; mushroom duxelles: Arrange 2 pieces of prosciutto side-by-side, slightly overlapping at their edges to create one thin layer of prosciutto. Press the duxelles over top, into a thin, even layer covering the surface of the prosciutto. Since prosciutto is so delicate, it can be helpful to arrange these layers on a piece of plastic wrap (pictured above) or parchment paper to prevent it from sticking to your work surface.

Brush the seared beef tenderloin

generously with Dijon mustard, then place it atop the mushroom duxelles on the prepared layer of prosciutto.

Wrap the beef tenderloin with the prosciutto &amp; duxelles

Fold the sides of the prosciutto up towards the steak, then roll the steak forward as tightly as possible, completely encasing the steak in the prosciutto &amp; duxelles. (See photos, above.) The prosciutto acts as a protective barrier between the juicy steak &amp; mushrooms &amp; the crispy puff pastry, so take your time to carefully ensure the entire surface of the steak &amp; mushrooms are covered by prosciutto. 

Fold the prosciutto-wrapped beef tenderloin into puff pastry

Set the prosciutto-wrapped steak in the center of a piece of puff pastry. Brush the edges of the puff pastry with egg wash to help seal the mini Beef Wellington pocket. Fold the corners of the puff pastry over the top of the beef tenderloin, tucking the sides in as you go to completely encase the steak with the puff pastry. (See photos, above.)

Repeat

Chill

Place the assembled individual Beef Wellington on a sheet pan. Transfer to the freezer to chill for 25-30 minutes. 

Preheat the oven to 

425 degrees F. Line a baking sheet with parchment paper for easy cleanup, then arrange the chilled Beef Wellington over top. Generously brush egg wash over the surface of each individual Beef Wellington, then finish with a generous sprinkling of coarse sea salt, as desired.

Bake the individual Beef Wellington

for 25-35 minutes, until the puff pastry is golden brown &amp; the steak has reached your preferred doneness. The best way to measure doneness is to probe an instant-read thermometer into the side of the Beef Wellington. Look for an internal temperature of 120 degrees for rare, 130 degrees for medium-rare, 140 degrees for medium, &amp; so on. Remove from the oven &amp; set aside to rest for 5-10 minutes before serving &#8211; the internal temperature will continue to rise to the final temperature as the Beef Wellington rest.

Serve 

the individual Beef Wellington with desired side dishes &#8211; mashed potatoes, crispy mushrooms, etc. Enjoy!

For the Individual Beef Wellington:

Exactly what I was looking for! Planning to make for Christmas dinner and I am having knee surgery 5 days before Christmas. Love that these can be made ahead and frozen! Yummy!

Made for a special lockdown date night and it was SO good. We were limited on the good quality beef available so cooked one, slightly large wellington and cooked for 5 minutes longer. Great classic flavours and much easier to make than expected! Served with the garlic mash also from this website (but doubled the garlic because why wouldn't you).

I had been on the hunt to make something a bit special and elevated for a Christmasy themed dinner and this DELIVERED. It was elegant, elevated and easy to make but the actual flavor and taste was unreal. We we're mmmm'ing through the whole meal. Hands down one of the best meals I've ever made. This recipe is truly for the special nights.

Last night my daughter Elizabeth, #collegehouswife. treated us to mini Beef Wellingtons.  I felt like I was dining at a 5 star resort.  The meat was so tender I cut it with a fork. so much flavor in one dish. I will be requesting this entree again on my birthday in May. She enjoyed creating a new dish for us and I have gained new respect for British cuisine.  thanks so much.

The Culinary Renegade more commonly known as @College_Housewife prepared this for us this past Sunday following a STELLAR victory by our Denver Broncos and it was an actual delight! It was great to see where her inspiration stemmed from. This recipe is absolutely luscious!! 

If you’re looking for an easy recipe that will be sure to delight, look no further!!

I know this seems like an intimidating recipe for many, but I promise it’s easier than it sounds. And it’s SO worth it! So dang flavorful and perfect for a special occasion, or a random Tuesday, because good food shouldn’t have to wait for a special occasion.

Made these for a low key, 2020 Christmas Day. So delicious, impressive but also easy. Think this may be a new Christmas dinner tradition!

I made this for my hubby and I for our small Christmas dinner and it was A++. It was a perfectly tender beef Wellington with a flaky crust.  I was so pleased with the result. this recipe has clear, thorough directions which made it super simple to prepare. And I now i have 2 tucked in the freezer for a special night!

We made this for our Christmas dinner this year and it was such a success! This recipe is so easy to follow and delicious. The pictures included in this post were so helpful in the assembly. Cannot recommend this recipe enough - it is a showstopper!

A bit intimidating but turned out to be pretty easy if you give yourself the time and follow the instructions closely! This was 100% worth it. So. Darn. Delicious.

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Top 36 mini recipes from across the web

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

Top Tags

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Mini lamington bites

Mini pizza pies

Mini gin and tonic trifles

Mini Salted Caramel Chocolate Pies

Brie, cranberry and herb mini pull-...

Apple and custard tea cakes recipe

Mini Strawberry and Cherry Upside-D...

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