Taco Cupcakes

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

Ingredients:

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

Directions:

• 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)

Source:  tablespoon.com

Lasagna Cupcakes

Layers of cheese and meat in a cupcake.

Ingredients:

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)

Directions:

• 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.

Source: tablespoon.com

Pineapple Cheese Ball

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

Ingredients:

• 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)

Directions:

1. Combine all ingredients together.
2. Mash into a ball and chill.
3. Roll in crushed pecans.
4. Refrigerate until served. Serve with crackers.

Source: chef-in-training.com

Snowman Cheese Ball

Ingredients:

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
Crackers

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.

Directions:

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.

Source:  makezine.com

Make-Ahead Spinach Phyllo Roll-Ups

Ingredients:

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

Directions:

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:

STORAGE KNOW-HOW

Leftover phyllo sheets can be wrapped tightly and refrozen.

HOW TO PREPARE WITH 18X14-INCH PHYLLO SHEETS

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.

VARIATION

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

Source: kitchendaily.com