BACON PARMESAN TASSIES and PINK CHAMPAGNE CUPCAKES

When I first moved to America, I viewed the Super Bowl as an excuse to drink beer on a Sunday, and watch all the fun advertisements. Not much has changed. I still enjoy the most expensive televised messages of the year over and above the actual competition for The Vince Lombardi Trophy, although now I am more focused on the food than the beer.
Despite the fact I first made these for a darling girls Christening - I thought they might add a lovely touch to the chicken wing and nacho laden tables this Sunday.

BACON PARMESAN TASSIES

1/2 cup butter, softened
5 ounces cream cheese, softened
1 1/4 cups flour
1/2 cup half and half
1 egg
1/2 teaspoon salt
5 bacon slices, cooked and finely chopped
1/2 cup grated parmesan cheese

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed until blended. Chill mixture for 30 minutes, then roll into 28 balls, and place on a baking sheet. Cover and chill for 30 more minutes.
Place dough balls into cups of a greased miniature muffin pan, press dough, forming a crust.
Heat oven to 375F.
Whisk together half and half, egg and salt. Sprinkle bacon into pastry shells, top each with 1 teaspoon of cheese, and about 1 1/2 teaspoons of egg mixture.
Bake for 20 minutes, or until puffed and golden brown. Remove from pan to a wire rack and cool 5 minutes.
Enjoy!

Recipe adapted from Southern Living, June 2011
www.southernliving.com › Food › Entertaining

PINK CHAMPAGNE CUPCAKES

CHAMPAGNE CUPCAKES
1 box white cake mix
1 1/4  cups champagne
1/3 cup vegetable oil
3 egg whites
4 drops red food color
CHAMPAGNE FROSTING
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 drops red food coloring

Heat oven to 350F.
Place paper baking cups in miniature muffin pan.
In a large bowl, combine dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed for 2 minutes. Fill muffin cups about 2/3 full.
Bake for 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan to cooking rack. Cool completely, about 30 minutes.
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes, sprinkle with decorating sugar and pearls if desired.
Enjoy!

Recipe adapted from cupcakes, cakes &more, April/May 2010
www.bettycrocker.com/.../pink-champagne-cupcak...