Extraordinary Entree: Red Sauce Lasagna Muffins

Ingredients
1 cup marinara sauce
1 lb ground beef (1 pkg may be a little more than 1 lb and that's ok. The meatier the better.)
12 wonton wrappers (should be found in the produce section of your supermarket. Each package makes 25 muffins).
1/2 cup shredded mozzarella cheese
1/2 cup Asiago/Parmesan cheese blend
1/2 cup Ricotta cheese
Olive Oil flavored cooking spray
6-muffin baking tin (I think the 12-muffin baking tin makes them too small and the wonton wrappers don't fit as nicely in that tin.)

Directions
Preheat oven to 375 degrees F. Spray muffin tin with cooking spray.

Brown beef and season as you normally would. Drain of any excess fat.

Stir marinara sauce into brown beef and cook through. Set aside.

Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. For 2 layers 12 round wrappers will be needed.

Reserve 6 tablespoons Asiago/Parmesan cheese blend and 6 tablespoon mozzarella for the top of you muffins. Start layering your muffins. Begin with a wonton wrapper and press it into the bottom of each muffin tin.

Using about 1/2 tablespoon of each ingredient layer the wonton in the following manner: a) spread Ricotta cheese on the wonton wrapper; b) sprinkle Asiago/Parmesan cheese blend and mozzarella cheese; c) top with meat sauce.

Repeat layers ending with meat sauce. Top with reserved Asiago/Parmesan blend and mozzarella cheese.

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 lift and pop each muffin out with a spoon.

Extraordinary Entree: White Sauce Lasagna Muffins

Ingredients
1 cup Alfredo Sauce
1 lbs ground turkey (1 pkg may be a little more than 1 lb and that's ok. The meatier the better.)
12 wonton wrappers (should be found in the produce section of your supermarket. Each package makes 25 muffins).
1/2 lb spinach or broccoli florets (stems cut), thawed and drained
1/2 cup shredded mozzarella cheese
1/2 cup Asiago/Parmesan cheese blend
1/2 cup Ricotta cheese
Olive Oil flavored cooking spray
6-muffin baking tin (I think the 12-muffin baking tin makes them too small and the wonton wrappers don't fit as nicely in that tin.)

Directions
Brown turkey and season as you normally would. Drain of excess fat.

On med-low heat Stir defrosted, uncooked, and drained spinach or broccoli florets into ground turkey until spinach is wilted or broccoli is well combined. Set aside.

Warm the Alfredo sauce and stir into turkey-veggie mixture. Set aside.

Preheat oven to 350 degrees F. Spray muffin tin with non-stick cooking spray.

Start layering your muffins. Begin with a wonton wrapper and press it into the bottom of each muffin tin. The edges will rise up the side and that's ok.

Using about 1/2 tablespoon of each ingredient layer the wonton in the following order: a) spread Ricotta cheese on wonton wrapper; b) top with 1 tablespoon of meat sauce mixture; c) sprinkle with Asiago/Parmesan cheese blend; d) scoop Alfredo sauce only; and 3) top with mozzarella cheese.

Repeat 2nd layer.

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 lift and pop each muffin out with a spoon.

Addicting Appetizer: Mushroom Bites

Ingredients

1/2 pound lump sausage, browned and thoroughly drained
2 cups mushrooms, chopped
1 can cannellini beans, drained
1/2 diced sweet onion 

1/2 cup bread crumbs
1/4 tsp garlic powder
1/4 teaspoon onion powder

2 Tbsp dried parsley flakes
1 Tbsp brown sugar
1 Tbsp rice wine vinegar

2 Tbsp soy sauce

1 cup chicken broth
salt and pepper to taste (feel free to taste the mixture)
2-3 tablespoon peanut oil

Directions
Combine all the spices in a large mixing bowl.


Stir in all of the remaining ingredients except the bread crumbs.

Mash the contents of the bowl with a potato masher.

Add the bread crumbs one tablespoon at a time and thoroughly stir the mixture until it is the desired consistency, a moist beany consistency.


Heat about 2-3 tablespoons of peanut oil in a saute pan.

Using oiled hands roll mixture into golf ball size balls.  Roll in flour. When oil is hot, place the balls in the pan and saute until browned.  


Place on a paper towel to let oil drain. Serve hot.

Addicitng Appetizer: Frisco Cups

Ingredients
3 cups grated Parmesan

Directions
Preheat the oven to 375 degrees F.

Place parchment paper on a baking sheet.

Pour 12 (1/4-cup) mounds of Parmesan cheese on the parchment paper.  Gently tap down each mound until they are flat.  Bake for 8 to 10 minutes, until golden and bubbly.

Quickly transfer the Frico cup to a muffin tin.  Gently press the Frico cup to mold it into the shape of the muffin cup. 

Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.

Excellent as a edible cup for any salad.

Seasonal Salad: Spinach, Pear, and Walnut Salad

Ingredients
Salad:
8 cups baby spinach leaves, stemmed, rinsed and dried lightly packed and chopped
2 pears, peeled and diced, toss in lemon to prevent browning
1 cup walnuts, toasted

Dressing:
1/2 cup olive oil
1/3 cup balsamic vinegar
2 tablespoon Dijon mustard
1 tablespoon honey
salt and fresh ground pepper to taste

Directions
In a large bowl combine all of the ingredients for the salad.

To make the dressing, whisk together the olive oil, vinegar, mustard, sugar, salt, and pepper to taste

Taste and adjust the seasonings.

Pour the dressing over the salad and toss gently.

Fill each Frisco cup with the salad just prior to serving.

Tasty Tokens: Lollipop Cookies

Ingredients
12 REESE'S Peanut Butter Pumpkins (1.2 oz. ea.)*
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1/2 cup Creamy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Wooden ice lollipop sticks

Icing
Pastry bags with decorating tips
Small candy garnishes for eyeballs (optional)

Directions
Heat oven to 350°F. Remove wrappers from desired number of peanut butter pumpkins. (Recipe will make up to 34 pumpkin lollipop cookies.) Set aside.


Beat butter, sugar and peanut butter in large bowl until smooth and well blended. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to peanut butter mixture, beating until blended.


For each pumpkin lollipop shape 1 level tablespoon dough (about 1/2 oz. dough or #70 scoop) into ball. Place about 6 balls spaced about three inches apart on ungreased cookie sheet. Insert wooden stick about three-fourths of the way into side of each ball. Flatten balls into oblong disks about 1-1/2 inches long and 1/2 inch high. 


Bake 11 to 13 minutes or until cookie is set and edges are golden brown. Cool 4 minutes. Gently press unwrapped pumpkin on surface of cookie. (Pumpkin bottom will melt enough that it will stick to cookie when cool.) Remove from cookie sheet to wire rack. Cool completely. (Do not attempt to pick up cookie by the stick until cookie is cool and chocolate pumpkin has set up. Bake any extra dough following above directions. Cookies can be baked with or without sticks and decorated if desired.)


Prepare icing. Decorate pumpkins as desired with prepared icing and garnishes. e icing to "glue" small candies or garnishes to pumpkins. Allow icing to harden. (If you don't like the design or parts of the design, wait until the icing has hardened and then you can remove without damaging the surface of the pumpkin.) Store decorated cookies in a cool, dry place. About 34 cookies.

*

 If using snack size (.6 oz.) pumpkins decrease dough ball to 1 teaspoon and bake 8 minutes.

 *

Icing: Stir together 2-1/4 cups powdered sugar, 2 tablespoons warm water and 1 tablespoon pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, if too thick. Divide icing into small bowls for each color desired and tint with food colorings. Transfer icing to pastry bags with desired tip. Cover icings and tips of pastry bags with damp paper towels to keep icing from drying out. (Some icing garnishes may need a firmer icing to hold their shape. Stir in small amounts of additional powdered sugar to get the desired consistency.) 1 cup icing.

Adapted from: http://www.hersheys.com/recipes/recipes-by-occasion/137/Halloween.aspx

Sassy Sauces and Seasonings: Balsamic Vinegrette

Ingredients
Salad:
8 cups baby spinach leaves, stemmed, rinsed and dried lightly packed and chopped
2 pears, peeled and diced, toss in lemon to prevent browning
1 cup walnuts, toasted

Dressing:
1/2 cup olive oil
1/3 cup balsamic vinegar
2 tablespoon Dijon mustard
1 tablespoon honey
salt and fresh ground pepper to taste

Directions
In a large bowl combine all of the ingredients for the salad.

To make the dressing, whisk together the olive oil, vinegar, mustard, honey , salt, and pepper to taste

Taste and adjust the seasonings.

Pour the dressing over the salad and toss gently.

Fill each Frisco cup with the salad just prior to serving.