Easy Entertaining: Martie's Mini Party Frittatas

I love to make frittatas. Basically, a frittata is like a big baked egg stuffed with deliciousness... and almost anything can go in a frittata. I like to make them on a Sunday night to use up whatever I have leftover in the fridge. This mini version is perfect for any get-together: Breakfast for the kids after a sleep-over, brunch with the neighbors, a bridal brunch paired with a delicious salad, and even for dinner. Here's a basic mini frittata recipe that you can add your favorites to: Asparagus, corn, tomatoes, onion... just about any combo tastes good baked in eggs!

MARTIE'S MINI PARTY FRITTATAS

Makes 2 dozen

8 eggs

1/2 cup whole milk

1 cup fully cooked ham or Canadian bacon, chopped

1/2 cup Parmesan cheese, grated

1/2 cup roasted red peppers, diced (optional)

pinch salt

1/4 teaspoon black pepper

dash Cayenne pepper (or dash of Tabasco)

1 tablespoon Italian flat leaf parsley, chopped

Preheat oven to 400. Spray 2 mini muffin tins with cooking spray. In a large bowl, add the eggs. Whisk with a fork just slightly to break them up. Add the milk, salt, and peppers and whisk for a minute more to combine. Then stir in the remaining ingredients. Fill the cups 3/4 full. Bake 8 minutes or until they puff up and become set in the middle. Serve warm.

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Easy Entertaining: Chilled Cantaloupe with Mint

This light, refreshing dish is perfect for summer entertaining and can be served for breakfast, brunch, lunch or dinner! Serve it in a stemmed glass for an easy, elegant start to any summer party. Even in a plastic glass like the one below, this looks beautiful and tastes like summer. 

Photo: Arden PhotographyCHILLED CANTALOUPE WITH MINT

Makes 8 servings

1 large cantaloupe

1/2 cup honey

5 mint leaves

2 mint leaves, chopped

Cut cantaloupe into cubes. Sprinkle with the chopped mint. Chill well.

Next, put the honey in a pan with the whole mint leaves. Heat until the honey thins out but does not boil. Allow it to cool. Remove the mint leaves.

To serve, put the chilled cantaloupe into stemmed glasses and drizzle with the honey. You may need to use less honey if the cantaloupe is really sweet.

Happy Summer!

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Easy Party Appetizer: Ham Delights

I first had ham delights back in the 80's when my sister-in-law made them for a holiday party. I'm not 100% sure where the recipe originally came from. I then made them for my own family and the recipe got passed around over the years. These little sandwiches make an appearance for most holiday get-togethers... even all these years later. They are so simple and perfect for a party because you can make them in advance... or even freeze them if you make up a big batch so you can have some anytime. Keep this recipe handy for tailgating season, too. Add some spicy chili or tomato soup and your friends will be happy no matter what happens with the game!

Cheesy Guilty Pleasure: Ham DelightsPARTY HAM DELIGHTS

Preheat oven to 400

Ingredients

3 packages Pepperidge Farms Party Rolls*

1 pound ham, shredded (use boiled or leftover ham of any kind)

1/2 pound Swiss cheese, finely grated

1/2 pound butter, softened

3 tablespoons prepared yellow mustard

1 small white or yellow onion

1 1/2 tablespoons poppy seeds

1 teaspoon Worcestershire

Salt and pepper

Dash cayenne pepper

Prep and assembly:

Prep the rolls by removing them from the tray and slicing them in half. Do not separate the individual rolls. Put the bottom back in the tray. Cover until later.

Next grate the Swiss cheese, if you did not buy the already grated kind.

Prep the ham by putting it into the food processor to shred it. Remove to a bowl.

Put the onion the food processor and finely chop. Add the butter, mustard, Worcestershire, S&P, cayenne, and the poppy seeds; whir until it is a spreadable consistency.

Leaving the bottom in the tray, spread the top and the bottom of the rolls with the mixture. Add a layer of ham and a layer of cheese. Put the top on. Dab a little butter here and there on top. Cover the entire tray with foil and wrap tightly. Bake until toasty and cheese melts.... about 20 minutes.

Slice in-between the rolls with a serrated knife and serve warm.

I've "gourmet-ed" these up by adding some unique farm cheeses... or Gouda, Gruyere, and Goat cheese is also a delicious combo!

*If you cannot find the little rolls... make this on a loaf of French bread- split in half. Wrap it in foil, bake according to the directions. To serve, slice the loaf into 1/2" slices.

Weekend Cocktail: Cool Off with a Frozen Jamaican Daiquiri

Whew! It's hot everywhere across the USA this weekend. Time to break out the blender and whir up some frosty, cold beverages and kick back to enjoy the weekend. This recipe comes from our new friends at Seagram's... their Escapes Coolers are a great base for many cocktails. This was one of my favorites. Happy weekend everyone!

 

 STRAWBERRY JAMAICAN DAIQUIRI

• 1 4pk Seagram’s Escapes Jamaican Me Happy
• 2 cups frozen strawberries
• 5 oz white rum
• 3 oz lime juice
• Lime wedge
• Fresh strawberries
• Ice

Combine rum, lime juice and ice in a blender. Add Seagram's Jamaican Me Happy and stir to combine. Pour into a large pitcher and serve in cocktail glasses. For a garnish, skewer a lime wedge and fresh strawberry and add to each glass.

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Weekend Cocktail: Vanilla Vodka Recipes for Summer Breeze & Dreamsicle Cocktail

Two of my favorite go-to summer drinks are made with vanilla vodka. Simple, no-fuss and soooo refreshing! Try one of these this tonight. Cheers to the weekend!

SUMMER BREEZE

1 1/2 ounces vanilla vodka

4 ounces pineapple juice

squeeze of lemon juice

ice

garnish with a lemon twist

Fill a glass with ice and pour over vodka and juice. Stir, serve!

DREAMSICLE COCKTAIL

3 ounces orange juice

1 1/2 ounces vanilla vodka

1/2 ounce orange liqueur like Grand Marnier

dash of heavy cream or whipping cream if you like.... optional

ice

Put the ice in a cocktail shaker. Add the remaining ingredients. Shake and serve over ice.