"It's all about the vessel," says personal chef and culinary nutritionist Diane Henderiks. Henderiks likes soup shots in espresso cups, twice-baked potatoes in scooped-out new potato halves and these mac and cheese bites in muffin tins.
Roberta Beach Jacobson is an author and humorist from Karpathos, Greece. "Our fave bite-sized food is waffles cut into tiny squares," says Jacobson. "The best part is they can be eaten warm or cold. Forget messy syrup! Sprinkle on powdered sugar if you must, but really they are very tasty plain."
This all-American party favorite is just one of the delightful dishes in A Reader's Cookbook, the latest from three-time James Beard award winner Judith Choate. Wrap cocktail franks in refrigerated crescent roll dough and add homemade honey-mustard sauce for a real crowd pleaser.
Busy working mom of three and author of The Compliment Quotient, Monica Strobel says her family loves to make personal pizzas with crescent dough. Just add a little cheese and pepperoni to refrigerated crescent dough, roll it up, bake and serve with pizza sauce for dipping.
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