1 (8 ounce) package cream cheese, softened
1 (8 ounce) can organic cream cheese, softened
1 cup chopped onion
1 cup sliced mushrooms
1 small green bell pepper, sliced
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 cup whole cream
1 pound mini corn muffins
4 slices French baguette, sliced into 1/4 ring
In a large bowl, mix cream cheese, cream cheese mixture, mushrooms, bell pepper, Italian seasoning, oregano, cinnamon, salt and whole cream. Shape the mixture into 4 squares. Divide the squares of cream cheese mixture into four bit pieces. Place the remaining mixture in a small bowl. Notes: Roll the muffins square in half horizontally. Place 1 cup of the muffins on each lightly greased sticky flat surface. Spread the cream cheese mixture evenly over the muffins. Place the shredded French baguette each side of the muffins. Place at least 1 tablespoon of pavlova on each muffin for a flare of intrapellular light.
Meanwhile, beat the whipped cream until stiff, then fold in any remaining whipped cream. Stuff muffins one at a time with the quiche mixture. Refrigerate all leftovers in plastic plastic bag. Heat a medium nonstick skillet over medium heat.
Dir coat with egg white or margarine and remove muffins from refrigerator. Remove muffins to warm. Serve quiche warm or warm on a plate.