Melties Recipes

MEATBALL MELTIES

Steps:

• Heat a large cast-iron skillet or griddle pan over medium-high heat
• In a large bowl, combine the meat mixture, breadcrumbs, parsley, Pecorino Romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper
• Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking)
• Drizzle the burgers all over with a liberal amount of EVOO
• Place in the hot skillet and cook, turning once, for 10 minutes
• Top each burger with 2 slices of provolone and tent with foil to melt
• While the burgers are working, in a medium saucepan, heat the tomatoes
• Stir in the basil and oregano; season with salt and pepper
• Place the burgers on the roll bottom, then top with the sauce and roll tops

MEATBALL MELTIES

Steps:

• Heat a large skillet or griddle pan over medium-high heat.
• In a large bowl, combine the meat mixture, breadcrumbs, parsley, pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper.
• Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking).
• Drizzle the burgers all over with a liberal amount of olive oil.
• Place in the hot skillet and cook, turning once, for about 10-15 minutes.
• Top each burger with 2 slices of provolone and tent with foil to melt.
• While the burgers are cooking, in a medium saucepan, heat the tomatoes.
• Stir in the basil and oregano; season with salt and pepper.
• Place the burgers on the roll bottoms; then top with the sauce and roll tops.

PARTY MINT PATTIES

Steps:

• In a small bowl, combine butter and corn syrup. Add 2 cups confectioners' sugar and extract; beat well. Stir in 1 cup confectioners' sugar. Turn onto a work surface sprinkled with remaining confectioners' sugar; knead until sugar is absorbed and mixture is smooth., Divide into three portions. Tint one portion pink and one yellow; leave remaining portion white. Shape into 3/4-in. balls; roll in sugar. Flatten with a fork. Let stand, uncovered, at room temperature for 1 day. Store in an airtight container.

MELTING MOMENTS II

Steps:

• Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
• Refrigerate 1 hour.
• Preheat oven to 300 degrees F (150 degrees C).
• Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.

ICED PEPPERMINT MELTIES

Steps:

• Cream together the butter, powdered sugar, and mint extract in a large bowl until light and fluffy using an electric mixer at medium speed.
• Reduce speed to low; blend in the flour and cornstarch until well mixed. Cover; chill until firm (30-60) minutes.
• Heat oven to 350*F. Shape dough into 1" balls; place 2" apart on ungreased cookie sheets.
• Bake 12-15 minytes, or until edges are lightly browned.
• Let stand on sheets 1 minute; transfer cookies to wire racks and cool completely.
• Meanwhile, make the glaze: Combine the powdered sugar, butter, mint extract, and enough milk in a small bowl to achieve desired glazing consistency.
• Stir in the food coloring, if using.
• Drizzle in lines or swirls over the cooled cookies; immediately sprinkle with crushed peppermints.