Tuesday, May 1, 2012

Mini Muffin Meals

Hey!  Look what I found surfin' the Internet.    Mini Muffin Meals.  They would be great for church socials, quick meals at home, and snacks.  They are also great make aheads.
Have a blast with these.  I know my family will!

Spinach, Sausage, Ricotta, Mozzarella Meal Muffins
Makes 8
8 golf ball size portions of pizza dough 8 oz baby spinach
2 sausages diced
4 cloves of garlic
2 tablespoons olive oil 1/2 cup ricotta
1/2 cup mozzarella
1/2 cup marinara sauce 1 tablespoon of milk
1 egg
Preheat oven to 375.
In a frying pan, over medium heat, cook sausage in garlic and olive oil. Add spinach and cook until wilted.
Roll out 8 pieces of pizza dough into 5 inch diameter disks, about 1/4 inch thick.
Grease muffin tin. Place each disk into individual muffin tins. In each dough-lined cup, put 1 tablespoon marinara. Then place 2 tablespoons of sausage spinach mixture, 1 tablespoon ricotta, and 1 tablespoon mozzarella cheese. Seal up the dough.
Mix together egg and milk. Brush the eggwash mixture on each mealuffin.
Bake for 15-20 minutes, until outside is golden brown. Serve with extra marinara (my kids wanted it) if desired.

Muffin-Pan Potato GratinsSource: Martha Stewart Everyday Food, November 2010 2 medium-sized Russet Potatoes, very thinly sliced
6 tablespoons heavy cream (I used 1% milk)
coarse salt and freshly ground pepper
Preheat oven to 400°.
Lightly coat 6 standard muffin cups with unsalted butter. Place two slices of potato in each cup and season with salt and pepper. Continue to add potato slices, seasoning after a few slices, until the cups are filled. Pour 1 tablespoon heavy cream over each cup. Bake until potatoes are golden brown ad tender when pierced with a knife, about 30-35 minutes. Run a knife around each gratin. Place a baking sheet on top of the pan and invert to release the gratins. Flip right side up and serve.
Chix Alfredo Pasta Pies
1 cup uncooked penne pasta
2 cups chopped cooked chicken
1 jar (15 oz) Alfredo pasta sauce
1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain 1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits 1/2 cup shredded Parmesan cheese
1 Heat oven to 350°F. Cook and drain pasta as directed on package. 2 Mix pasta, chicken, Alfredo pasta sauce and spinach. Separate dough into 8 biscuits; press each biscuit to 5 1/2-inch round. Firmly press 1 biscuit in bottom and up side of each of 8 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill with chicken mixture; sprinkle with cheese. 3 Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.

Muffin Tin Tacos
(12 individual tacos)
-1 pound ground hamburger -1/2 onion, diced
-1 large jalapeno, diced -3/4 cup water
-seasoning mix (see recipe below)
-12 flour tortillas
-2 cups shredded cheese
-Shredded lettuce and diced tomatoes for topping.
--Cook the ground hamburger thoroughly, drain and return to a clean skillet.
--In a separate skillet, saute the diced onion and jalapeno and add it to the hamburger. --Blend in the seasoning and toss to coat.
--Heat the mixture on high and add water; reduce and let simmer on med/low for about 10
minutes. Stir occasionally to prevent sticking.
--Cut 4-inch diameter circles out of the flour tortillas. A standard margarita glass is about the
right size for measuring and a pizza cutter gets the job done quickly. (Bake the leftovers for extra chips.)
--Wrap tortilla circles - 3-4 at a time - in a wet paper towel and microwave for 30 seconds to soften.
--Mold the circles into a lightly greased muffin tin.
--Add a layer of shredded cheese
in the bottom, add about 2 tablespoons of meat mixture, then top with cheese.
--Bake in a preheated oven at 350 degrees for 20 minutes.
When they're done, just pop them out and add your favorite toppings, including lettuce and tomato. Add a dollop of salsa, fresh or jarred, if desired.
Taco Seasoning Blend
(for 1 pound ground beef) -1 Tablespoon flour
-2 teaspoons chili powder -1 teaspoon paprika
-1/2 teaspoon ground cumin -1/4 teaspoon oregano
-1/4 cayenne
-pinch of salt if desired

Petite Lasagnas
recipe slightly adapted from Hungry Girl (makes 12)
12 oz raw ground turkey
1/2 teaspoon salt, divided
1/2 teaspoon pepper
1 cup finely chopped onion
1⁄2 cup finely chopped mushrooms 2 cloves garlic, minced
14.5 oz can crushed tomatoes, or tomato sauce 1 tablespoon dried oregano, divided
1 tsp dried basil
1 1⁄2 cups part skim ricotta cheese
24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce department)
1 1/2 cups shredded mozzarella cheese
Preheat oven to 350oF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato
sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
Gently press another wonton wrapper on top of the mozzarella layer.
Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
Bake for 10 minutes, or until the cheese has melted.
Let the cups cool, remove them from the pan, and serve!

Chili Mac Pasta Pie
1 box (7 1/4 oz) macaroni and cheese dinner
Milk and butter called for on macaroni and cheese box
1 can (15 oz) chili
1 1/2 cups shredded Cheddar cheese (6 oz)
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits DIRECTIONS
1 Heat oven to 350°F. Make macaroni and cheese as directed on box. Stir in chili and 1/2 cup of the Cheddar cheese; cook 1 minute.
2 Separate dough into 8 biscuits; press each biscuit to 5 1/2-inch round. Firmly press 1 biscuit in bottom and up side of each of 8 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill with macaroni mixture; sprinkle with remaining cheese.
3 Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan..

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