Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes this week.

Blackberry Whiskey Sour

c/o Fogged in Lounge

Ingredients

• 1 1/2 oz Irish whiskey
• 3/4 oz blackberry brandy
• 1/2 oz lemon juice

Directions

Shake with ice and strain into a chilled cocktail glass. Orange twist.

Ritz Krispie Treats

c/o Lauren's Latest

Ingredients

3 tablespoons butter
4 cups mini marshmallows
1/2 teaspoon vanilla
2 sleeves Ritz crackers, crushed

Directions

Melt butter in a large pot over medium low heat. Stir in marshmallows and melt completely. Remove from heat and stir in vanilla and crushed crackers. Pour into greased 9x9 glass dish. Cool 15 minutes or so before cutting into bars.

20 Minute Ham and Cheese Tarts

c/o Country Cleaver

Ingredients

2 Sheets Puff Pastry, thawed

1/2 cup Flour, for dusting

1 Egg

2 Tbsp Water

2 cups Shredded Cheese

1/2 pound Black Forest Ham Deli Meat, thinly sliced

2 Tomatos, thinly sliced (optional)

1/2 cup Wilted Spinach (optional)

Directions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.

On a lightly floured surface roll out thawed puff pastry into a 12x9" rectangle. Cut in half lengthwise, yielding 2 4-½" strips. Cut those two strips crosswise into thirds, to yield six 4x4 ½" pieces. Repeat with second puff pastry sheet.

With a knife, score ½" border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising.

Sprinkle shredded cheese in the middle of each tart. Sprinkle ham over the top of the cheese. If using tomato and spinach, add those on prior to topping with ham.

In a small dish or cup, whisk together the egg and water. Using a pastry brush - brush the edges of the puff pastry with the mixture. This will help the edges turn golden brown and crispy.

Bake for 20 minutes, or until golden brown, on the middle rack and rotate the baking sheet half way through baking. Remove from baking sheet and cool on a wire rack. Serve warm or room temperature.