Vanilla Tarts

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I had a bunch of the Fruit Salsa leftover from our party and I wanted to find a way to use it up that didn’t involve me eating it by the spoonful.

This recipe is very easy.  I think it would also taste yummy with lemon pudding instead of the vanilla.  I made half of the recipe but I am posting the entire recipe ~ it’s easy to make half the amount of tarts.

Vanilla Tarts

1 pkg Puff Pastry Sheets, thawed
1 egg, beaten
1 box instant vanilla pudding (4 serving size)
1 3/4 cups milk
1/2 cup fresh fruit or berries, cut-up if necessary

Heat oven to 375º and lightly grease 24 muffin pan cups.

Unfold one sheet of the pastry on a lightly floured surface. Roll into a 9×12 rectangle. Cut into 12 (3 inch) squares. Repeat with other pastry sheet. Press the squares into the muffin pans. Brush with beaten egg.

Bake for 10 minutes or until the cups are puffed and golden. Remove from the cups and let pastry cool completely on wire racks.

Make the pudding with the above amount of milk according to pkg. directions. Cover and refrigerate for 15 minutes.

Spoon 1 tbsp pudding into each tart shell and top with fruit. Sprinkle with confectioner’s sugar. We also put sugar free whipped cream on some.

Makes 24 tarts.

Happy Cooking!

Cornbread Croutons

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I am always looking for things to do with leftover cornbread and came up with this idea.  This is just the basic recipe ~ you can spice the croutons up with any seasonings you want.  The picture is an old one and not very good but you get the idea.

cornbread-croutons

Cornbread Croutons

2 cups cornbread cubes
4 tablespoons butter, melted

Preheat oven to 450º. Place cornbread cubes in large bowl and drizzle melted butter over all. Stir lightly but thoroughly so that all cubes are buttered.

Spread evenly on a baking sheet. Toast in the oven for 7-10 minutes, turning once, or until cubes are browned the way you like them.

Serve warm or cooled on salads, chilis, and soups.

Happy Cooking!

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