Fast fixing appetizer - Caprese Bites

Ever have one of those panic moments when you find out that you're supposed to take an appetizer to a party that's only a couple hours out?  Yeah...that might have happened to me this week.  I am pleased to say that my kitchen is finally almost in working condition, and that the only major appliance I am now lacking is the cook top, but I didn't feel like heating the house up to bake anything.  The solution was a four ingredient favorite and so simple to assemble that a kid could do it.  For this particular batch, I used cubed aged mozzarella cheese rather than the divine fresh stuff, but that was only because Costco failed me on the fresh mozzarella front that day.  I much prefer it, but either way it's tasty.  I am not listing quantities because that entirely depends on how many you want to make, and I trust that you can figure out how to count out equal amounts of cheese, tomatoes and basil leaves.

Caprese Bites

Mozarella cheese, either fresh small balls or aged cut into 3/4" cubes
Grape tomatoes
Balsamic vinaigrette salad dressing of your choice
Fresh basil leaves

Drizzle the salad dressing over the mozarella cheese and tomatoes in a medium bowl until evenly coated.  On round (non-colored) tooth picks, thread a tomato, a basil leaf and a piece of cheese.  Chill until serving time.

Bite sized quiches

This is total girl food. My hubby and at least three brother in laws refuse to eat quiche. But I love it, my sisters do, and so do my kids. So of course I had to make these for a bridal shower in which there were lots of girls to help me eat them. The best part is how you can customize them so easily.

2 Pillsbury refrigerated pie crusts (the rolled up kind)
4 eggs
1 cup milk or half and half
salt and pepper to taste
fillings of your choice - bacon bits, minced roasted red peppers, sharp cheddar cheese, minced spinach, broccoli (I used bacon bits, roasted red peppers and cheese)

Cut mini crusts out with a 2 1/2 inch biscuit cutter. You can get up to 15 out of each crust if you are careful, and can re-roll the scraps and get three more (though the re-rolled ones tend to shrink more during cooking). Lightly mist a mini muffin pan with cooking spray, then press each little crust into the bottom and sides of the muffin cups, making sure that you have it firmly pressed into the corners. Beat the eggs and milk together well in a large measuring cup with a spout. Add salt and pepper to taste. Sprinkle a bit of each filling into each cup, then carefully pour the egg mixture over the filling until the egg is just to the top of the crust. Bake at 350 for 20 minutes, or until the quiches are puffed and set. Serve immediately.

I tried freezing some of these, then reheating them in the microwave. They handled it very well. Excellent for future urgent quiche fixes ;).

Cheesy Spinach & Bacon Dip

Tonight was our Valentine's Day Staff meeting where we discuss everything that is going to go on for Cupid's holiday. I made some salsa & Tasha made this Cheesy Spinach & Bacon Dip. It was stinkin' amazing. OH, I'm in love. Too bad I'm not on a Velveeta Diet right now. . .I'd be so skinny.

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained

1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut up

1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled

COMBINE ingredients in microwaveable bowl.

MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.