Diva Tasting: Mini Bites for Summer Fun…


Mini Bites for Summer Fun



For The Cookie Dough

14 Tablespoons Unsalted Butter Softened

1/4 Cup Caster Sugar

1 Teaspoon Vanilla Extract

1¼ Cup Flour

5 Tablespoons Cocoa Powder100% Cocoa

8 Tablespoons Coarsely Crushed Corn Flakes optional

For The Icing

2 Cup Confectioners Sugar

4 Tablespoons Cocoa Powder 100% Cocoa

2 Tablespoons Butter

1 Tablespoon Boiling Water Or More

For The Decor

30 Walnut Kernels


Cookie dough

  1. Preheat the convection oven to 350F (180C) for at least 15 minutes.
  2. Line a baking sheet with parchment paper.
  3. In the bowl of a stand mixer, beat butter, sugar and vanilla until light and fluffy.
  4. Sift the flour and cocoa powder, and add them.
  5. Finally add the cornflakes and mix well until the mixture is homogeneous.
  6. Divide the dough into 30 pieces and roll them up.
  7. Place the balls, well spaced, on the parchment paper.
  8. Press them lightly with the palm of the hand or a fork.
  9. Bake for 15 minutes.
  10. Wait 15 minutes before placing the cookies on a cooling rack and allow to cool completely before icing.


  1. Mix icing sugar and cocoa and sift them in a bowl.
  2. Add the butter and 1 tablespoon of boiling water at a time mix well, adding more hot water if necessary until the icing can be spread.
  3. Place a teaspoon of icing on each cookie and garnish with a walnut kernel.



24 Spears Fresh Asparagus, Trimmed

1 (8 Ounce) Package Cream Cheese, Softened

2 Tablespoons Finely Chopped Chives

12 Slices White Bread, Crusts Removed

2 Tablespoons Butter, Melted

6 Tablespoons Grated Parmesan Cheese, Divided


Step 1 Preheat oven to 400 degrees F

Step 2 Grease a baking sheet.

Step 3 Place asparagus spears into a large skillet and pour in about 1 inch of water. Place over medium heat, cover the skillet, and simmer asparagus until bright green and slightly tender, about 5 minutes. Remove asparagus and set aside.

Step 4 Place cream cheese and chives into the bowl and stir to evenly combine.

Step 5 Roll each bread slice with a rolling pin on a work surface until the slices are thin and flat.

Step 6 Spread cream cheese mixture evenly over each slice of bread.

Step 7 Center 2 asparagus spears on a bread slice, and roll the slice around the asparagus into a tidy and compact cylinder. Place seam side down onto the prepared baking sheet. Repeat with remaining ingredients.

Step 8 Brush each roll with melted butter and sprinkle each with about 2 teaspoon Parmesan cheese.

Step 9 Bake in the preheated oven until lightly golden brown and hot, 10 to 12 minutes.



1 Serving Cooking Spray

3 (4 Ounce) Cans Refrigerated Crescent Roll Dough Or Flaky Biscuits

16 Ounces Shredded Cooked Chicken Breast, Or To Taste

1 Cup Sour Cream

2 Teaspoons Minced Garlic

1 (10.5 Ounce) Can Cream Of Mushroom Soup

3 Cup Shredded Cheddar Cheese


Step 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9×13-inch baking dish with cooking spray.

Step 2 Separate crescent roll dough or biscuits into individual portions.

Step 3 Mix chicken, garlic, one cup of cheese and sour cream together in a bowl; spoon equal amounts into the center of each roll dough portion; roll dough around the chicken mixture and lay into the prepared baking dish.

Step 4 Bake rolls in preheated oven for 5 minutes. Pour soup over the rolls and bake another 10 minutes. Sprinkle Cheddar cheese over the rolls and continue baking until the cheese melts completely, about 10 minutes more.



1 Pound Thinly Sliced Cooked Ham

3 (8 Ounce) Packages Cream Cheese, Softened

2 (8 Ounce) Packages Shredded Cheddar Cheese

1 Tablespoons Worcestershire Sauce

1 Bunch Asparagus Blanched and cut in half (Woody Stem removed)


Step 1 In a medium microwave safe bowl, mix cream cheese and Cheddar cheese. Microwave on high heat approximately 45 seconds, stirring frequently until melted and smooth.

Step 2 Lay ham slices flat, and spread with cheese mixture. Place half of and asparagus stem parallel to one edge of each ham slice. Tightly roll the ham slices into thin logs around the green onions.

Step 3 Slice the logs into 1/4 to 1/3 inch wide rings. Arrange rings flat on a large serving platter. Cover and chill until serving.

Variation: May use green onions instead of asparagus.



12 Slices Sandwich Bread, Crusts Removed OR 10 6 in tortillas

1 (8 Ounce) Package Cream Cheese, At Room Temperature

3 Tablespoons Finely Chopped Fresh Chives

3 Tablespoons Finely Chopped White Onion

1 Tablespoon Worcestershire Sauce

1 Pinch Cayenne Pepper

24 Tables of shredded Provolone Cheese

12 Each Toothpicks, Or As Needed

1 Cup Butter, Melted

Step 1 Preheat oven to 400 degrees F (200 degrees C).

Step 2 Flatten bread slices on a work surface using a rolling pin. (not needed if using tortillas)

Step 3 Mix cream cheese, chives, onion, and cayenne pepper together in a bowl until smooth and creamy. Spread a thick layer of cream cheese mixture on 1 side of each piece of bread. Place 2 tablespoons of shredded provolone cheese over cream cheese layer. Roll bread around cheese filling and secure each roll with a toothpick.

Step 4 Brush each cheese roll with butter and place, seam-side down, on a baking sheet.

Step 5 Bake in the preheated oven for 5 minutes; flip rolls and continue baking until lightly browned, 5 to 10 minutes more. Remove toothpicks and cut each roll in half.


Add steamed asparagus, deli meat, or your own favorite add-in, prior to rolling and baking, for a more hearty appetizer.

Chicken Roll Ups


4 Skinless, Boneless Chicken Breasts

4 Thick Slices Jarlsberg Cheese

1 Egg, Beaten

1 Cup Dried Bread Crumbs

3 Tablespoons Chopped Fresh Flat Leaf Parsley

1 Clove Garlic, Minced

2 Tablespoons Olive Oil

1 (14.5 Ounce) Can Chicken Broth


Step 1 Preheat oven to 375 degrees F (190 degrees C).

Step 2 Pound the chicken breasts to about 1/8 inch thickness. In a shallow plate or bowl, mix together the bread crumbs and parsley. Place a slice of cheese on each breast, roll up tightly, then dip into the egg and then the bread crumb mixture. (Note: Hold roll closed; after dipping, you will see that it begins to stay together).

Step 3 In a large skillet, saute garlic in olive oil. Add roll ups and brown quickly, just enough for the chicken to have a crisp outer coating. Remove roll ups from skillet and drain on paper towels.

Step 4 Pour 1/2 of the chicken broth into a 9×13 inch baking dish. Add all four roll ups. Bake uncovered in the preheated oven for 45 minutes, basting once with the remaining broth. Serve with grilled asparagus, herb roasted fingerling potatoes and beverage.


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