Muffin Tin Cheeseburgers

Everyone loves Muffin Tin Meals and now you can make these cute little cheeseburgers quickly and easily and in your Muffin Tin. This truly is a brilliant idea and it makes for perfect party and finger food and a yummy family treat for the family. It sure beats take out and you know exactly what is in your food.

It’s a far healthier option but still with plenty of visual appeal and a delicious taste.
Ingredients:

tablespoon butter, melted
6 regular-size burger buns, split
3 slices thick-cut bacon, chopped
1 lb ground beef
1/2 cup diced yellow onion
1/2 teaspoon seasoned salt
4 tablespoons ketchup
6 slices American cheese, each cut in four pieces
1 teaspoon sesame seed
2 tablespoons dill pickle relish
Yellow mustard, if desired
Sriracha sauce, if desired

Directions:

• 1 Heat oven to 350°F. Brush 12 regular-size muffin cups with melted butter. Press half of a bun, cut side up, into each muffin cup, pressing to 1/4-inch thick; set aside.
• 2 Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp; with slotted spoon, transfer to paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon drippings. Add beef, onion and seasoned salt to drippings in skillet; heat to medium-high heat. Cook 5 to 7 minutes, stirring frequently, until beef is brown and cooked through; drain.
• 3 Divide mixture evenly among muffin cups. Gently press mixture down into cups. Top each with 1 teaspoon ketchup. Divide cheese, then sesame seed among muffin cups.
• 4 Bake 7 to 9 minutes or until cheese is melted. Immediately top with cooked bacon, followed by relish and mustard or Sriracha sauce, as desired.

Source:  thewhoot.com.au

Grands!® Mini Chicken Pot Pies

Chicken pot pie with just 4 ingredients? It couldn't get any easier!

Ingredients:

2

cups Green Giant™ frozen mixed vegetables, thawed

1

cup diced cooked chicken 

1

can (10 3/4 oz) condensed cream of chicken soup

1

can (16.3 oz) Pillsbury™ Grands!™ refrigerated biscuits

Directions:

• Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
• Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
• Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Source: pillsbury.com

Cheesy Chicken Enchilada Cups

Make enchiladas mini (and fun to eat!) by swapping in flaky biscuits for the tortillas and baking them in your muffin pan.

Ingredients:

1

can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated biscuits 

2

cups shredded cooked chicken 

1/2

cup Old El Paso™ enchilada sauce

1

can (4.5 oz) Old El Paso™ chopped green chiles

1

cup shredded Cheddar cheese (4 oz)

Directions:

Heat oven to 350°F. Spray 8 regular-size muffin cups with cooking spray.

Separate 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated biscuits into 8 biscuits. Place 1 biscuit in each muffin cup; press in bottom and up side of cup.

In large bowl, stir together 2 cups shredded cooked chicken, 1/2 cup Old El Paso™ enchilada sauce and 1 can (4.5 oz) Old El Paso™ chopped green chiles. Fill each dough-lined cup with 1/3 cup chicken mixture. Sprinkle 1 cup shredded Cheddar cheese evenly over tops.

Bake 14 to 16 minutes or until biscuits are golden brown. Remove from oven to cooling rack; cool 5 minutes before serving.  

Source:  pillsbury.com / Holly Lofthouse

Mini Chicken Parmesan Meatloaf Cupcakes

We love this Chicken Parmesan Meatloaf stuffed with Mozzarella Cheese and baked in a muffin pan!  It’s ready in 30 minutes and sure to become a firm family favorite.

Ingredients:

1        cup panko

1/2     cup Parmesan cheese

1        tablespoon extra-virgin olive oil

1        egg

1        pound ground chicken breast (or dark meat)

1/2     cup diced red bell pepper

1/2     cup diced white onion

2       cloves garlic, minced

1       tablespoon dried oregano

6      fresh basil leaves, torn

1      pinch salt and pepper

16    small mozzarella cubes, cut from a block

2      cups Muir Glen™ organic Cabernet marinara pasta sauce 

Directions:

• Preheat oven to 400° F.
• In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it's evenly coated. Set aside.
• In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
• Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
• Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
• Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.
• Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
• In the meantime, warm the marinara sauce in a small saucepan.
• Serve meatloaf cupcakes with warmed marinara. 

Click Here to check out their website and to see other great recipes.

Source:  tablespoon.com

Stuffin' Egg Muffin

Press stuffing mix into a muffin tin. Add an egg to each cup and top with bacon bits and cheese. Bake 20 minutes—then accept praise for your brilliance.

Ingredients:

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken  
  1 doz. eggs
  3 Tbsp. OSCAR MAYER Real Bacon Bits
  1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses  

Directions:

• Heat oven to 400ºF.
  Prepare stuffing as directed on package, omitting the stand time.
• Press 1/4 cup stuffing onto bottom and up side of each of 12 muffin cups sprayed with cooking spray, forming 1/4-inch rim around top of cup. 
• Place muffin pan on baking sheet. 
• Add 1 egg to each cup; top with bacon and cheese. 
• Bake 20 min. or until whites are firm and yolks are cooked to desired doneness. 
•  Let stand 5 min. before serving.

Source:  kraft.com

Meatloaf Cupcakes

Ingredients:

Meatloaf:

• 1 teaspoon olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 cup ketchup, divided
• 1 1/2 pounds ground beef, extra lean (raw)
• 1 cup bread crumbs
• 2 tablespoons prepared mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• Cooking spray

Mashed Potatoes:

• 4 cups cubed peeled Yukon gold potato (about 2 pounds)
• 1/4 cup 2% reduced-fat milk
• 1/4 cup low-fat sour cream
• 3 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Garnish:

• 3 tablespoons chopped chives
• 4 pieces of bacon cooked and chopped

Directions:

Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
While the meatloaf is cooking, make the mashed potatoes.  Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results.  Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency.  If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.
Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.  Sprinkle with bacon crumbles and chopped chives.

Source:  firstlookthencook.com

Mixed Vegetable Meatloaf Muffins

Ingredients:

Makes: about 18 muffins

• 2 lbs ground beef
• 1 cup Quaker Old-Fashioned or Fast Cooking Oats (uncooked)
• 1 cup ketchup
• 10 oz. frozen mixed vegetables
• 1 egg
• 1/2 tsp. Salt (optional)
• 1/4 tsp. Pepper (optional)
• Optional: More ketchup for the topping

Directions:

1. Preheat oven to 350 degrees. Spray a muffin pan with nonstick cooking spray.
2. Combine ground beef, oats, ketchup, mixed vegetables, salt, pepper and egg in a medium sized bowl and mix well. I use my stand mixer to make the job even easier.
3. Press meatloaf mixture into muffin cups until filled.
4.  Bake meatloaf muffins for 30 minutes or until meat is done in the center.
5. ***Optional Ketchup Topping Directions: After the meatloaf muffins have baked for 20 minutes, take them out of the oven and top with a squirt of ketchup. Return to the oven and bake an additional 10 minutes or until meat is done in the center.

Source:momalwaysfindsout.com

Caramel Apple Crisp Bites

Fall is here.  The air is crisp and cool.  The leaves are changing colors. BUT, best of all it is apple picking season!!

Ingredients:

• 2 cup graham cracker crumbs (I used store bought in a can.  I find these to work the best)
• 12 tablespoons butter, melted
• 1/2 cup powdered sugar
• 4 cups peeled, cored and chopped apples (we used golden delicious)
• 1/3 cup sugar
• 1/4 cup brown sugar
• 2 1/4 tablespoons flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Caramel topping (store bought!)

Directions:

• Preheat oven to 350 degrees
• Grease pan with non-stick butter spray
• Melt butter
• In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (slowly add the butter and evenly distribute – PLEASE SEE UPDATE/NOTE BELOW)
• Evenly distribute mixture to the 24 mini muffin cups. Press along the bottom and sides to make a “cup”
• Bake for 5 minutes and let cool completely
• Chop the apples into little pieces – I used a mini food processor.  Don’t puree, just finely chop
• Mix apples, sugar, brown sugar, flour, cinnamon and nutmeg in a bowl
• Bake in a baking dish for 15 minutes on 375 degrees, until apples are slightly softened
• Scoop a teaspoon or so of the apple mix and place on top of the graham cracker crust cups (while still in the muffin pan)
• Sprinkle any extra graham cracker on top of the apples (I had some left over!)
• Bake for 5 minutes on 350
• Let cool completely
• Use a knife to loosen from pan and they should pop right out
• Drizzle with caramel topping

Update/Note:

 Some people have found the crust recipe to work perfect, while some others found the 12 tablespoons of butter was way to much and the butter started to pool – you may want to start by using 1/2 C butter (1 stick vs. 1 1/2 sticks, or 12 T) Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it’s not too wet. You can always add more or save the leftover butter for later. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough.

Click Here to see the tutorial.

Source:  princesspinkygirl.com

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

Muffin Tin Shepherds Pies

These Muffin Tin Shepherds Pies will be a hit with the whole family and they are quick and easy.  They’re packed with veg and you can use frozen for convenience. Whip some up today! 

 
Ingredients:

• 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
• 1 1/2 cups Green Giant™ Steamers™ frozen mixed vegetables
• 1 tablespoon butter
• 1/2 medium yellow onion, chopped
• 1/2 lb lean (at least 80%) ground beef
• 1/3 cup beef broth
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 bag (24 oz) refrigerated mashed potatoes, heated as directed on bag (about 3 cups)

Directions:

• 1 Heat oven to 400°F.
• 2 Unroll pie crusts. Roll each crust to 12 inches in diameter. Using 4-inch round cutter, cut 6 rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Bake 7 to 10 minutes or until lightly browned. Remove from oven. Reduce heat to 350°F.
• 3 In small microwavable bowl, microwave frozen vegetables and 2 teaspoons water tightly covered with plastic wrap on High 3 minutes; set aside.
• 4 In 8-inch nonstick skillet, heat butter over medium heat until melted and hot. Add onion to skillet; cook, stirring frequently, until onions are translucent, 3 to 5 minutes. Add beef to skillet; cook 5 to 7 minutes longer, stirring to break up any large pieces; drain. Add broth, salt and pepper. Cook 3 to 5 minutes longer or until mixture is hot and liquid is absorbed. Stir in vegetables.
• 5 Fill each muffin cup with 1/4 cup beef mixture. Top each pie with about 1/4 cup of the warm mashed potatoes. Bake at 350°F 25 to 30 minutes or until crusts are golden brown and mashed potatoes are lightly browned. Let stand 10 minutes in pan before serving. Run knife around outside of each pie to loosen before removing.

Source: pillsbury.com

Taco Cupcakes

Yummy layers of your favorite taco fillings baked in wonton wrappers in cupcake form. 18 cupcakes

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

 optional toppings: sour 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

Kid Friendly Taco Cups

Ingredients:

1 - pound lean ground beef or turkey
1 - packet taco seasoning
1 - cup water
1 - can bush's pinto, kidney or black beans, drained and rinsed
24 - wonton wrappers
1 - cup shredded cheddar cheese
taco toppings of your choice:  lettuce, tomatoes, sour cream
additional cheese, avocados , black olives, salsa and cilantro

1 - pound lean ground beef or turkey
1 - packet taco seasoning
1 - cup water
1 - can bush's pinto, kidney or black beans, drained and rinsed
24 - wonton wrappers
1 - cup shredded cheddar cheese
taco toppings of your choice:  lettuce, tomatoes, sour cream
additional cheese, avocados , black olives, salsa and cilantro - See more at: http://www.mommyskitchen.net/2014/09/easy-kid-friendly-taco-cups.html#sthash.yp80W0Qt.dpuf

1 - pound lean ground beef or turkey
1 - packet taco seasoning
1 - cup water
1 - can bush's pinto, kidney or black beans, drained and rinsed
24 - wonton wrappers
1 - cup shredded cheddar cheese
taco toppings of your choice:  lettuce, tomatoes, sour cream
additional cheese, avocados , black olives, salsa and cilantro - See more at: http://www.mommyskitchen.net/2014/09/easy-kid-friendly-taco-cups.html#sthash.yp80W0Qt.dpuf

Directions:

Preheat oven to 350 degrees. Lightly grease a regular sized muffin tin with non stick spray. Add two wonton wrapper to each muffin cup (I criss cross the wrappers). 

Bake 5-7 minutes until lightly golden brown. Watch them carefully so they don't get too brown.

Remove from oven and set aside. In a large skillet over medium heat cook the ground beef or turkey until browned. Drain off any grease. 

Add the taco seasoning, water and drained beans. Bring the mixture to a boil and then simmer for 5 minutes or until heated through.  

Spoon two tablespoon of the meat and bean mixture into each wonton cup. Top with shredded cheese. Return to the oven and bake an additional 5-7 minutes until cheese melts.

Carefully remove the cups from the oven and garnish with your favorite taco toppings. 

Recipe yields: 12-16 taco cups

This is a sponsored post by Bush's Beans, but as always all opinions stated above are 100% entirely my own.  - See more at: http://www.mommyskitchen.net/2014/09/easy-kid-friendly-taco-cups.html#sthash.yp80W0Qt.dpuf

Preheat oven to 350 degrees. Lightly grease a regular sized muffin tin with non stick spray. Add two wonton wrapper to each muffin cup (I criss cross the wrappers). 

Bake 5-7 minutes until lightly golden brown. Watch them carefully so they don't get too brown.

Remove from oven and set aside. In a large skillet over medium heat cook the ground beef or turkey until browned. Drain off any grease. 

Add the taco seasoning, water and drained beans. Bring the mixture to a boil and then simmer for 5 minutes or until heated through.  

Spoon two tablespoon of the meat and bean mixture into each wonton cup. Top with shredded cheese. Return to the oven and bake an additional 5-7 minutes until cheese melts.

Carefully remove the cups from the oven and garnish with your favorite taco toppings. 

Recipe yields: 12-16 taco cups

This is a sponsored post by Bush's Beans, but as always all opinions stated above are 100% entirely my own.

Source:  mommyskitchen.net

Peach Buttermilk Mini Cakes

Ingredients:

• 1 cup all purpose flour
• 1½ teaspoons baking powder
• ⅛ teaspoon salt
• ⅓ cup light brown sugar
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 1 egg
• ½ teaspoon vanilla
• 2 teaspoons orange zest
• ⅓ cup buttermilk
• 2 ripe peaches, peeled and sliced thin
• 3 tablespoons turbinado sugar

Directions:

1. Preheat the oven to 350 degrees F. Grease a large muffin tin with baking spray or butter.
2. Whisk together the flour, baking powder and salt in a small bowl.
3. In a stand mixer with the paddle attachment, cream the brown sugar and butter together for several minutes until light and fluffy. Add the egg, vanilla and orange zest on low speed. Scrape down the sides.
4. With the mixer running on low speed, alternate between adding the flour mixture and buttermilk until just combined. Scrape down the sides and stir by hand briefly to make sure the batter is evenly mixed.
5. Distribute the batter into the muffin cups and flatten the tops. Place a few slices of peach on top of each cake and press slightly into the batter. Sprinkle the turbinado sugar generously on top of each cake.
6. Bake for 20-25 minutes. Allow to cool for 5 minutes before transferring to a cooling rack.

Source: savorysimple.net

Coffee Toffee Cupcakes

Ingredients:

 Cupcakes:

• 1 cup water
• 2 tablespoons instant coffee
• 1 package (16.2 ounces) Devil's Food cake mix
• 3 eggs
• 1/3 cup vegetable oil

  Ganache:

• 1/2 cup heavy whipping cream
• 2 tablespoons instant coffee
• 1 cup semi-sweet chocolate chips
• 1 package (8 ounces) English toffee bits

Directions:

1. Preheat oven to 350°F. Line muffin pan with baking cups.
2. In a small bowl, combine water and instant coffee; stir to dissolve.
3. In a large bowl, combine cake mix, coffee, eggs and oil. Beat with electric mixer on low speed for 30 seconds, scraping bowl frequently. Then, beat on medium speed for 2 minutes. Fill baking cups 2/3 full with batter.
4. Bake 16 to 18 minutes or until toothpick, inserted into the center, comes out clean. Cool cupcakes in pan 5 minutes. Remove from pan and place on cooling grid to cool completely.
5. For ganache, combine cream and instant coffee in small saucepan; stir to dissolve. Warm over medium heat until cream begins to steam; do not boil. Remove from heat and add chocolate chips; stir until smooth. Cool slightly.
6. Place 1/2 cup ganache in disposable decorating bag. Using the handle of a wooden spoon, create a small hole in the center of each cupcake; pipe in ganache. Dip tops of cupcakes in remaining ganache; lightly shake off excess. Immediately dip cupcake in toffee bits. Serve.

Makes about: 24 cupcakes

Source: bettycrocker.com

Mini Peach Cobbler Recipe

Preheat oven to 350˚F.

Ingredients:

1 cup sugar
1 cup flour
2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches

Directions:

Put 1 tsp of melted butter into each regular size muffin tin.

Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.

Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.

Then put 1 tbsp diced peaches on top of the batter.

Sprinkle with brown sugar and then cinnamon.

Bake the regular size muffin tins for 12 minutes.

Let them cool almost completely before taking out of pan.

Source: Foodies TV

Cookie Cups

Ingredients:

2 3/4 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon No Color Almond Extract
 
Suggestion: You can use other cookie recipes of your choice as well.

Tools: Ice Cream Cookie Bowl Pan
Makes: 12 bowls.

Directions:

Step 1

Preheat oven to 350°F. Spray the outside of each bowl cavity of Ice Cream Cookie Bowl Pan with vegetable pan spray.

Step 2

In medium bowl, combine flour and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.

Step 3

Roll out dough on generously-floured surface to 1/8 in. thickness. Cut 4-1/2 in. circles from dough.. Drape one circle over each bowl cavity of pan, pressing to form smooth surface.

Step 4

Bake 11-13 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 10 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash, dry and spray pan; repeat with remaining dough.

Mini Pot Pies

Ingredients:

4 cans of small biscuits-10 count-store brand works great
2 cups cooked chicken breast, diced (canned chicken works great if you're short on time)
2 10.5 oz cans cream of chicken soup
2 10.5 oz cans cream of mushroom soup
1 2/3 cup shredded low-fat cheddar cheese
2 cups of frozen mixed vegetables
2 tsp oregano

Directions: 

Preheat oven to 350F. 

Separate biscuits and place each biscuit in a cup of a lightly greased 12-count muffin pan, pressing dough up sides to edge of cup. 

In a medium bowl, combine chicken, chicken soup, cream of mushroom soup, vegetables, 1 cup cheddar cheese, and oregano. 

Mix well.

Spoon chicken mixture into prepared biscuit cups. 

Top with remaining 2/3 cup of cheddar. 

Bake for 12-15 minutes or until golden brown. 

Remove from oven. 

Place pan on a wire rack and allow to cool for 2-3 minutes. Serve.
 

Oreo and Peanut Butter Brownie Cake

Ingredients:

1 box brownie mix, 8x8 inch size
24 Oreo Cookies
1/2 cup creamy peanut butter

Directions: 

Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners.

Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Place Oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked Oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

Makes 12 servings

Turkey Lasagna Cups

Ingredients:

6 egg roll wrappers
12 tablespoons canned Muir Glen® organic fire roasted crushed tomatoes or tomato puree
6 tablespoons chopped cooked turkey
12 tablespoons shredded mozzarella cheese (3 oz)

Directions:

Heat oven to 350°F. Spray 6 regular-size muffin cups with cooking spray.

Line each muffin cup with 1 egg roll wrapper. In each wrapper, place 1 tablespoon each tomatoes, turkey and cheese. Fold excess egg roll wrapper over (like you would wrap a package). Top each with 1 tablespoon tomatoes and 1 tablespoon cheese.