Crispy Mini Florentine Cups Recipes

MINI FLORENTINE CUPS

Steps:

• Heat oven to 350°F.
• Combine all ingredients except turkey.
• Unfold turkey slices; use to line insides of 24 miniature muffin pan cups. Fill with spinach mixture.
• Bake 15 min. or until heated through. Cool 5 min. before removing from pan to serve.

FLORENTINE CREPE CUPS

Steps:

• In a large bowl, whisk the flour, salt, eggs and milk until smooth. Heat a lightly greased 8-in. nonstick skillet; add 3 tablespoons of batter. Lift and tilt pan to evenly coat bottom. Cook for 1-2 minutes or until top appears dry. Place in a greased muffin cup. Repeat with the remaining batter., In a large bowl, combine the filling ingredients. Place 1/4 cup in each crepe cup. Bake, uncovered, at 350° for 30 minutes or until eggs are completely set.

EASY FLORENTINE EGG CUPS

Steps:

• Preheat oven to 350 degrees. Using a sharp knife, cut off bread crusts. Brush both sides of bread slices with butter. Gently press one slice into each cup of a standard muffin tin. Place 1 tablespoon spinach in each bread cup, then crack an egg into each; season with salt and pepper.
• Bake until whites are set and yolks are still soft, 15 to 20 minutes. Serve.

MINI FLORENTINE CUPS

Steps:

• Preheat oven to 350.
• Mix all ingredients except turkey until well blended.
• Fit turkey slices one slice at a time into 24 miniature muffin pan cups.
• Fill each with the spinach mixture, about 3/4 full.
• Bake 15 minute or until heated through.
• Serve warm.

MINIATURE FLORENTINES

Steps:

• Preheat oven to 400°F.
• Boil sugar, butter, honey, and cream in a 1-quart heavy saucepan over moderate heat, stirring constantly, until creamy and slightly thickened, about 5 minutes. Remove from heat and stir in almonds and orange peel (batter will be thin).
• Drop level 1/2 teaspoons of batter about 2 inches apart on parchment-lined baking sheets. (Batter will thicken as it cools; you may need to reheat for last few batches.) Bake in batches in middle of oven until golden brown and bubbly, 8 to 10 minutes. (Cookies will look runny at this point.) Cool cookies on sheets on racks until firm enough to be lifted, about 2 minutes, then transfer with a metal spatula to racks to cool completely. (These cookies are very delicate; if they become too brittle to lift easily, return to oven to soften, about 1 minute.)
• Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat. Dip about one third of each cookie into chocolate, then transfer to a parchment-lined tray. Let stand until chocolate is set, about 1 hour.

CHICKEN FLORENTINE ALFREDO LASAGNA CUPS

Steps:

• Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
• Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
• Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
• Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
• Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
• Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.

MINI FLORENTINE CUPS RECIPE - (5/5)

Steps:

• HEAT oven to 350°F. Mix all ingredients except turkey. FLATTEN turkey slices; place 1 slice on bottom and up side of each of 24 miniature muffin cups. Fill with spinach mixture. BAKE 15 min. or until heated through. Cool in pan 5 min. before serving. *Kraft Kitchens Tips* Make Ahead: Having a party? Assemble appetizers several hours in advance. Refrigerate until ready to serve. Then, uncover and bake as directed. Special Extra: Add 1 to 2 Tbsp. chopped water chestnuts to the spinach mixture before spooning into prepared cups. (This is not recommended for those watching their carbohydrate intake.) Substitute: Prepare using OSCAR MAYER Deli Fresh Shaved Smoked Ham. Nutrition Bonus: These tasty low-fat appetizers are great for entertaining. As a bonus, they're rich in vitamin A from the spinach. Carb Choices: 0 Nutrition Information Per Serving: 25 calories, 1.5g total fat, 0.5g saturated fat, 0g trans fat, 5mg cholesterol, 125mg sodium, 1g carbohydrate, 0g dietary fiber, 0g sugars, 3g protein, 30%DV vitamin A, 4%DV vitamin C, 6%DV calcium, 0%DV iron.

FLORENTINES I

Steps:

• Mix flour, soda and salt. Cream 1/4 cup butter or margarine. Gradually add sugar and beat until light and fluffy. Add corn syrup and egg. Blend well.
• Stir in flour mixture, coconut and vanilla. Drop by half teaspoonfuls onto greased backing sheets, leaving 2 inches between. Bake at 350 degrees F (180 degrees C) about 10 minutes. Cool on baking sheets 1 minute, remove quickly and finish cooling on racks (if wafer hardens, return briefly to oven).
• Melt chocolate and 1 tablespoon butter in pan over very low heat, stirring constantly until smooth. Drizzle over cookies. Enjoy!

EGGS FLORENTINE CUPS

Steps:

• Preheat oven to 350°. Press ham slices into 6 greased foil muffin cup liners; set aside., In a large skillet, saute onions in butter until tender. Add spinach; cook 3-4 minutes longer or until wilted. Divide spinach mixture among ham cups. Top each with 1 tablespoon of cream, 1 teaspoon of cheese and a dash of salt and pepper. Break 1 egg into each cup., Bake until eggs are set, 15-17 minutes.

CRISPY MINI FLORENTINE CUPS

Steps:

• Preheat oven to 350 degrees.
• In a small bowl mix all ingredients except the deli turkey until well blended.
• Place one slice of turkey in each of 24 miniature muffin pan cups. You want it to stick up a little ways above the top of the pan -- if the slices stick up to far you can snip them with a pair of kitchen scissors.
• Fill each turkey cup with 1-1/2 teaspoons of the spinach mixture.
• Bake 15 minutes or until filling is heated through and the turkey edges begin to crisp.
• Serve warm.
• This can easily be made low fat by using reduced fat mozzarella, and low or fat-free cream cheese.