Taco Cupcakes

 

Ingredients

For the Taco Cupcakes:

1 pound ground beef or ground turkey

1 packet taco seasoning mix

1 cup salsa

24 wonton wrappers

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Cooking spray

For Toppings (optional):

Sour cream

Chopped green onions

Diced tomatoes

Sliced black olives

Fresh cilantro

Jalapeño slices

Directions

Preheat the Oven:

Preheat your oven to 375°F (190°C). Lightly spray a standard muffin tin with cooking spray.

Cook the Meat:

In a large skillet over medium heat, cook the ground beef or turkey until browned and fully cooked. Drain any excess fat. Add the taco seasoning mix and salsa, stirring to combine. Cook for an additional 2-3 minutes, then remove from heat.

Assemble the Taco Cupcakes:

Place one wonton wrapper into each muffin cup, pressing it down to form a cup shape. Add a spoonful of the meat mixture into each cup, then sprinkle with a bit of both cheeses. Add another wonton wrapper on top, pressing down gently. Repeat with another layer of meat and cheese.

Bake:

Bake in the preheated oven for 15-18 minutes, or until the wonton wrappers are golden brown and the cheese is melted and bubbly.

Garnish and Serve:

Remove the taco cupcakes from the oven and let them cool slightly in the muffin tin. Carefully remove them and place on a serving platter. Top with your favorite taco toppings like sour cream, green onions, tomatoes, olives, cilantro, and jalapeño slices.

Mini Pineapple Upside-Down Cheesecakes: A Tropical Delight

 Ingredients

For the Pineapple Topping:

1 can (20 oz) pineapple slices, drained and cut into small pieces

1/2 cup brown sugar

1/4 cup unsalted butter, melted

12 maraschino cherries, halved

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

Directions

Preheat the Oven:

Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Prepare the Pineapple Topping:

In a small bowl, combine the melted butter and brown sugar. Divide this mixture evenly among the muffin cups.

Place a few pieces of pineapple and a cherry half in each cup on top of the butter and sugar mixture.

Prepare the Crust:

In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.

Press about 1 tablespoon of the crust mixture into each muffin cup, over the pineapple topping. Use a spoon or your fingers to press it down firmly.

Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.

Add the granulated sugar and beat until well combined.

Add the eggs, one at a time, beating well after each addition.

Mix in the vanilla extract and sour cream until smooth and fully incorporated.

Assemble the Cheesecakes:

Spoon the cheesecake filling over the crusts in the muffin cups, filling each cup almost to the top.

Smooth the tops with the back of a spoon.

Bake:

Bake in the preheated oven for 20-25 minutes, or until the centers are set and the tops are slightly golden.

Remove from the oven and allow to cool in the muffin tin for about 10 minutes.

Chill:

Transfer the cheesecakes to a wire rack to cool completely, then refrigerate for at least 2 hours, or until thoroughly chilled.

Serve:

Once chilled, carefully remove the cheesecakes from the muffin tin. Peel off the liners, if used, and invert each cheesecake onto a serving platter so the pineapple topping is on top.

Serve and enjoy!

Carb bacon cheddar mini cheese balls

 

 Ingredients

8 oz cream cheese, softened

1 cup shredded sharp cheddar cheese

1/2 cup cooked bacon, crumbled

1/4 cup green onions, finely chopped

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

1/2 cup almond flour (optional, for rolling)

Mix Ingredients: In a bowl, combine the softened cream cheese, cheddar cheese, crumbled bacon, green onions, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Form Balls: Use your hands to shape the mixture into small balls, about 1 inch in diameter.

Coat (Optional): If desired, roll the cheese balls in almond flour for added texture.

Chill: Place the cheese balls on a plate and refrigerate for at least 30 minutes to firm up.

Serve: Enjoy as a snack or appetizer!

Feel free to customize with herbs or spices to suit your taste!

Pecan Pie Muffins

 

Ingredients :

1 cup of chopped pecans.

1 cup of firmly packed brown sugar.

½ cup of flour.

2 large eggs.

½ cup of melted butter.

Instructions :

Preheat the oven to 350° and place foil-baking cups in muffin pans.

In a large bowl, mix together the pecans, brown sugar and flour.

Beat the eggs very well and mix in the butter. Pour the eggs over the dry ingredients and mix to combine.

Spoon the batter into cups ⅔ full and bake for 20 to 25 minutes.

Transfer to wire racks immediately after baking.

Enjoy!

Easy, peasy and sweet! Sometimes I make these pecan pie muffins for breakfast, my children love them so much. Give’em a shot, you will like’em too!

Old-Fashioned Potato Candy

 INGREDIENTS

6 cups powdered sugar, plus more if needed

1/2 cup russet potato, mashed and cooled (about 1 large potato)

1/3 cup creamy peanut butter

1 tablespoon milk

1 teaspoon vanilla extract

1/8 teaspoon salt

PREPARATION

In a large bowl, beat mashed potato, milk, vanilla, and salt with an electric mixer on medium speed for 2 minutes.

Mix in powdered sugar, 1 cup at a time, until a dough has formed Once you’ve added in 6 cups, if you need more, add in 1 tablespoon increments. Dough should be thick, slightly thicker than cookie dough.

Form dough into a ball and dust with powdered sugar. On a sheet of wax or parchment paper, roll dough into 1/8-inch thick rectangle. Trim to 10×12-inches.

Generously sprinkle powdered sugar over top of dough and place another piece of parchment paper over it. Invert the rectangle of dough and discard the paper that is now on top (the one you used to roll out the dough).

Spread peanut butter evenly over dough. Roll dough tightly long-side to long-side using parchment paper to guide it, jelly-roll style. Wrap in parchment and freeze for 1 hour. Cut into 1/4-inch thick slices and serve. Enjoy! Leftover candy should be stored in an airtight container in the refrigerator.

Mini Chicken Pot Pie Muffins: A Bite-Sized Delight

 

Ingredients

1 cup cooked chicken, diced

1/2 cup frozen mixed vegetables (peas, carrots, corn, green beans)

1/2 cup cream of chicken soup

1/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

Salt and pepper to taste

1 can (16.3 ounces) refrigerated biscuit dough (8 biscuits)

1/2 cup shredded cheddar cheese (optional)

Directions

Preheat the Oven:

Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line with muffin cups.

Prepare the Filling:

In a large bowl, combine the diced chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until well combined.

Prepare the Biscuit Dough:

Separate the biscuit dough into individual biscuits. Cut each biscuit in half horizontally to create two thinner rounds. Flatten each round slightly with your hands or a rolling pin.

Assemble the Muffins:

Press one biscuit round into the bottom and up the sides of each muffin cup to form a crust.

Spoon the chicken and vegetable filling into each crust, filling each cup generously.

Place the second biscuit round on top of the filling and gently press the edges to seal.

Bake:

Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown and the filling is bubbly.

If using shredded cheddar cheese, sprinkle it on top of the muffins during the last 5 minutes of baking.

Serve:

Allow the muffins to cool in the pan for a few minutes before removing.

Serve warm, and enjoy!

Baklava Muffins: A Delicious Twist on a Classic Dessert

 

Ingredients

For the Muffins:

1 3/4 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, melted

2 large eggs

1 cup buttermilk

1 teaspoon vanilla extract

For the Baklava Filling:

1/2 cup chopped walnuts

1/2 cup chopped pistachios

1/2 cup chopped almonds

1/4 cup honey

1 teaspoon ground cinnamon

For the Honey Syrup:

1/4 cup honey

1/4 cup water

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

Directions

Prepare the Muffin Batter:

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

In another bowl, mix the melted butter, eggs, buttermilk, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Prepare the Baklava Filling:

In a medium bowl, combine the chopped walnuts, pistachios, almonds, honey, and cinnamon. Mix well.

Assemble the Muffins:

Fill each muffin cup halfway with the batter.

Add a teaspoon of the baklava filling to the center of each muffin.

Top with more batter until the muffin cups are about three-quarters full.

Sprinkle any remaining baklava filling on top of the muffins.

Bake the Muffins:

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

While the muffins are baking, prepare the honey syrup.

Prepare the Honey Syrup:

In a small saucepan, combine the honey, water, lemon juice, and vanilla extract.

Bring to a boil, then reduce the heat and simmer for about 5 minutes.

Finish the Muffins:

Once the muffins are done, remove them from the oven and immediately brush the tops with the honey syrup.

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.