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Friday, January 2, 2015

Taco Cupcakes

Taco Cupcakes
When I first made these Lasagna Cupcakes, I fell in love with their simplicity, tastiness, and hello – cuteness factor!

1        pound ground beef
1        (1.25 ounce) package of Old El Paso taco seasoning mix
36      wonton wrappers
1        (16 ounce) can Old El Paso refried beans
36      tortilla chips
2        cups shredded cheddar cheese
sour optional toppings: cream, diced tomatoes, cilantro, onion
  • Preheat the oven to 375 degrees. Spray 18 muffin cups with cooking spray.
  • Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside.
  • Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 Tbsp of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 Tbsp of taco meat and 1 Tbsp of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat, and cheese.
  • Bake for 15-18 minutes or until golden brown.
  • Remove cupcakes from tin and top with your favorite taco toppings (i.e. sour cream, diced tomatoes, onion, or cilantro)

Lasagna Cupcakes

Lasagna Cupcakes Recipe
Layers of cheese and meat in a cupcake.

1/3     pound ground beef
Salt and pepper
24      wonton wrappers
1 3/4  cups Parmesan cheese, grated
1 3/4  cups mozzarella cheese, shredded
3/4     cup ricotta cheese
1        cup Muir Glen™ pasta sauce
Basil for garnish (optional)
  • Preheat oven to 375ºF. Spray muffin tin with cooking spray.
  • Brown beef, and season with salt and pepper. Drain.
  • Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
  • Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.
  • Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
  • Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges, then pop each lasagna out.
  • Garnish with basil and serve.

Pineapple Cheese Ball

This Cheese ball is a crowd favorite and so easy to make!

  • 1-1/2 packages (12 oz) cream cheese
  • 1 small can crushed pineapple (well drained)
  • powdered sugar (to taste- approximately 2-3 Tbsp.)
  • green onion (optional-to taste, approximately 2 Tbsp.)
  • chopped ham (optional-to taste, approximately 2-3 Tbsp. I used deli meat ham)
  • chopped pecans (about 1 cup worth)
  1. Combine all ingredients together.
  2. Mash into a ball and chill.
  3. Roll in crushed pecans.
  4. Refrigerate until served. Serve with crackers.

Snowman Cheese Ball

snowman cheeseball complete Cathy Callahans Old School: Snowman Cheese Ball


2 cups grated Swiss or other white cheese
4 – 8 oz packs Cream Cheese 24 oz for the balls and 8 oz for the “icing”
1 t Salt
1/2 t Pepper
1 cup Relish drained
Pickles for decoration

Note: This one made with the relish has a very strong pickle flavor so if you or your guests might not be so into pickles, I would suggest using less relish.


Step 1: Let 3 of the 8 oz. packs of cream cheese get soft. Combine cheeses in a mixing bowl and blend thoroughly. Mix in relish, salt and pepper.

Step 2: Shape 1/4 of the mixture into a ball (this is for the head) and the rest into another ball (for the the body).

Step 3: Wrap balls in waxed paper. Chill 3-4 hours or overnight.

Step 4: Assemble the Snowman on your serving plate. Soften the remaining 8 oz pack of cream cheese. Beat until soft. Spread both balls with the cream cheese (much like you would ice a cake).
Garnish to decorate and serve with your favorite cracker.
Makes one snowman cheese ball.


Make-Ahead Spinach Phyllo Roll-Ups

Make-Ahead Spinach Phyllo Roll-Ups


1 egg, beaten 
10 oz frozen chopped spinach, thawed, well drained 
1 cup ATHENOS traditional crumbled feta cheese
 8 oz PHILADELPHIA garden vegetable 1/3 less fat than cream cheese 
4 green onions, finely chopped 
15 sheets frozen phyllo dough (14x9 inch), thawed 
⅓ cup butter, melted

  1. MIX first 5 ingredients until well blended. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo between sheets of plastic wrap; set aside.
  2. SPREAD 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
  3. FREEZE up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet. Bake in 375°F oven for 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

Kraft Kitchens tips:


Leftover phyllo sheets can be wrapped tightly and refrozen.


Use a total of 9 phyllo sheets, spreading 1/3 of the filling on each stack of 3 sheets and rolling up each stack to make a total of 3 logs. Freeze and bake as directed. Cut each log into 10 slices to serve.


Omit butter. Spray phyllo sheets with cooking spay instead of brushing with the melted butter.