Hi and thank you for visiting my blog. My name is Tina, I am 42 years old and married to a wonderful man named Robert. I live in the Cleveland, Ohio area with my husband and our two pugs, Koko and Lucy and a special kitty, named Trixie.

I am of Italian decent and love to cook not just for my family but for everyone! I have a lot of weeknight dinner guest and try to keep it casual but delicious! My Mom passed away a few years ago and was my great teacher.

In 2012 I have changed the way I eat. A real lifestyle change to be healthier, eat a nutrient dense diet and remove all processed foods, refined flours and sugars from our diet. I do cook a lot healthier than my Mom did and do a lot more vegetarian meals, poultry and fish. I'm trying to find a way to keep the traditions of family, friends and good food in my house always.

I plan to post my weekly menus, update with new recipes, health information and articles and how to eat mostly organic in an economical way. I will also periodically post personal updates of my journey to regain health and hope.

Saturday, September 1, 2007

Artichoke & Cheese Tarts

I made these for a party this weekend. They were very easy to make and an easy recipe to double and make a lot of. Having the mini tart pan and tart shaper from Pampered Chef was a real nice tool to have to make the job easier. I received the recipe from a family friend and I see it is very similar to a Pampered Chef recipe that Joelen sent me. So I guess there are a lot of variation to this recipe. I think anything would be great in these easy cups.

Artichoke & Cheese Tarts

32 Wonton Wrappers (3" square)

8 oz. cream cheese

14 oz. jar of artichoke hearts, chopped fine

1/2 red bell pepper chopped fine

1 cup cheddar cheese

1-2 cloves of garlic, minced

pinch of cayenne

1) Pre-heat oven to 350 degrees

2) Spray muffin tins with non-stick cooking spray and press in the wonton wrappers. Fold the sides in so as to make a flower. If you are using the tart shaper you can press and twist and it will do the job for you.

3) Mix all the ingredients together well until well combined.

4) Fill each cup with artichoke mixture.

5) Spray or brush edges with olive oil.

6) Bake at 350 for 15-18 minutes or until edges are browned.

Serve hot, warm or at room temperature.

TIP: I doubled the recipe and had 96 pieces total. So I would say each batch should make 48, not the 32 the recipe states.


Nicole said...

Yummm.... those look really good. :)

Julie said...

Those look really good Tina and easy to make.

aja said...

I have to try those. I even have the mini muffin pans AND the Pampered Chef shaper. Mmmmmmm.

Midnight Snack said...