At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
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The perfect combination of fresh tomatoes, creamy filling and crispy crust are baked into delicious tarts.
Heat oven to 400ºF.
Roll out pie crusts on lightly floured surface to about 1/8 inch thickness. Cut out 12 circles, using 4 1/2-inch round cookie cutter. Press 1 dough circle into each ungreased muffin pan cup. Bake tartlet shells 5 minutes.
Combine cream cheese, sugar and vinegar in bowl; beat at medium speed until smooth. Add chopped cheese, Parmesan and basil; beat until well mixed.
Spread 1 tablespoon cheese mixture into each hot, partially baked tartlet shell. Divide tomatoes evenly over cheese mixture. Top each with 1 teaspoon cheese mixture.
Bake 8-10 minutes or until crust is golden brown and filling is bubbly.
Combine olive oil and lemon juice in bowl; stir in salt and pepper, if desired. Add arugula; toss lightly. Top tomato tartlets with arugula.
Dietary Fiber: 1g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/4048
© 2014 Land O'Lakes, Inc.
It’s October, which means Halloween planning is in full swing. Everywhere I go, I see Halloween decorations, Halloween costumes and (most importantly) Halloween candy. Every October 31st, our neighbors host a neighborhood Halloween party. The turnout is amazing.
Bring the bold flavors of
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It’s October, which means Halloween planning is in full swing. Everywhere I go, I see Halloween decorations, Halloween costumes and (most importantly) Halloween candy. Every October 31st, our neighbors host a neighborhood Halloween party. The turnout is amazing. More ...
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