Cooking With Ease

Cooking With Ease

There are so many ways you can use muffin tins for more than muffins. Many times when you see a recipe called “mini,” chances are it was made in a muffin tin.

You can also use muffin tins to hard-boiled eggs; make cupcakes’ freeze herbs; and many other recipes.

You can also use them for non-cooking needs such as to sort items like paper clips, nuts and bolts, coins or an array of small items.

As for cooking mini muffin tin recipes, make sure you cut the ingredients into small dices, to make sure all ingredients fit into the tins.

Mini recipes make great hors d’oeuvres, or add a side dish to make them a meal.

MINI CHEESY SLOPPY JOE BISCUIT CUPS

Ingredients:

Three-fourths pound lean ground beef (I use 93% lean)

One 16.3-ounce refrigerator canned biscuits (I like to use Pillsbury Grands! Southern Homestyle refrigerated buttermilk biscuits)

One-fourth cup onions, finely chopped

Two cloves garlic, finely chopped

One-quarter cup red bell pepper, finely chopped

One-quarter cup ketchup

One teaspoon Worcestershire sauce

Pepper to taste

One tablespoon brown sugar

One-half cup shredded pepper Jack or cheddar cheese

— Heat oven to 375 degrees Fahrenheit.

— Cook beef, onion, garlic and bell pepper in a skillet over medium-high heat until beef is thoroughly cooked; drain. Stir in ketchup, Worcestershire sauce, pepper and brown sugar.

— Separate dough into eight biscuits. Place each biscuit in ungreased regular-size muffin cups. Firmly press dough in bottom and up side of each cup, forming one-quarter-inch rim. If desired, brush tops and sides of biscuits with an egg wash before baking.

— Spoon about one-third cup beef mixture into dough-lined cups. Sprinkle each biscuit with 1 tablespoon shredded cheese.

— Bake 17 to 20 minutes or until biscuits are golden brown and cheese is melted.

MINI CHICKEN POT PIES

Ingredients:

One cup cooked chicken, diced, (use rotisserie chicken for easier preparation)

One 10-ounce package frozen mixed vegetables, cooked

One 10.5-ounce can condense cream of chicken soup

One 16.3-ounce can refrigerated biscuits (I like to use Pillsbury Grands! Flaky Layers Original biscuits)

— Heat oven to 375 degree Fahrenheit.

— In medium bowl, combine vegetables, chicken and soup, and mix well.

— Press each biscuit into 5.5-inch round. Place one round in each of eight greased regular-size muffin cups. Firmly press in bottom and up side, forming three-quarter-inch rim. Spoon a generous one-third cup chicken mixture into each. Pull edges of dough over filling toward center. Pleat and pinch dough gently to hold in place. If desired, brush tops and sides of biscuits with an egg wash before baking.

— Bake 25 to 30 minutes or until biscuits are golden brown. Cool one minute and remove from pan.

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