I have a Mini Muffin Pan & Im not afraid to use it!

~ Recipes
Compliments of your Pampered Chef Consultant
Congratulations on your purchase of this versatile Pampered Chef tool!
Please enjoy these delicious recipes you can make using your Mini Muffin Pan!

SUCCESS TIPS: Spray Mini Muffin Pan with Bakers Joy or similar spray. The secret can be to turn oven
temp. down by 25; it's a dark pan & most cake/brownie recipes will tell you to do this; bake for approximately 12 min. or you may have little hockey pucks depending on your oven. Use the Citrus peeler to
pop foods out, so you won't scratch the nonstick coating. Don't put your MINI MUFFIN PAN in the dishwasher. I know some are dishwasher safe, but the detergent ruins the finish by drying it out. There are so
many things you can do in the MMP (Mini Muffin Pan), I encourage you to purchase 2 (plus 2 can fit in the
oven at 1 time)! FYI: SOME OF THE FOLLOWING ABBREVIATIONS . . . SSS = SMALL STAINLESS
SCOOP or MSS - MEDIUM SCOOP, BB = BATTER BOWL, MMP = MINI-MUFFIN PAN
-------------------------------------------***SAVORY RECIPES***-------------------------------------------------Bacon Tomato Cups
8 slices bacon, crisply cooked
3 ounces Swiss cheese
1 medium tomato (seeded and cut)
1/2 cup mayonnaise
1/2 onion, small
1 10 oz. can refrigerated flaky biscuits
Coarsely chop bacon, tomato & onion. Add cheese. Mix all ingredients except biscuits. Set aside. Seperate each
biscuit into 2 thinner biscuits. Lay each biscuit over a Mini-Muffin Pan cup. Using the Mini-Tart Shaper dipped in
flour, press each biscuit into cup. Fill cups with bacon mixture; bake 10-12 mins at 375.
Bar-B-Bites/Cups - 2 cans Pillsbury Buttermilk Biscuits, 1 lb. prepared barbecue sauce, 8 oz. block cheddar cheese.
Preheat oven 350. Using Kitchen Shears, cut each biscuit in half. Lightly spritz MMP with oil. Place each biscuit half
in MMP. Use Mini-Tart Shaper to form a cup. Scoop a small tsp of BBQ sauce into each cup using the MSS. Bake
approx. 8 min. or until biscuit cups are golden. Remove Bar-B-Bites with Citrus Peeler to Non-Stick Cooling Rack.
Immediately grate cheddar cheese over top. Yield: Approx. 40.
BREAKFAST CUPS Mix shredded hash browns with an egg. Place mixture in each cup. Use Tart Shaper to form
cup. You may have to press down a bit. Bake at 350 for approx. 15-20 min. Fill with crumbled cooked bacon,
green onion & shredded cheddar cheese. Garnish with sour cream with star tip in Easy Accent Decorator.
Broccoli Cheese Mini Quiches 1 pkg/15 oz refrigerated ready-2-bake pie crusts 2 Tablespoons butter
1/2 pound fresh broccoli
1 medium yellow onion
2 eggs
1/2 cup half 'n half
6 slices turkey bacon, cooked and crumbled
2 oz Swiss cheese
salt & pepper
Preheat oven to 375 Measure and whisk eggs, half 'n half, salt and pepper. Peel onion. Cut up broccoli and put in
Colander Bowl. Measure butter into Skillet. Put cheese in Cheese Grater in Bowl Grease and flour mini-muffin pan
Roll out pie dough and cut 11 circles and load muffin pan. Roll out small piece of dough using Dough & Pizza Roller.
Cut circle using Cut 'N Seal; Form in Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Slice onion using Ultimate Slice
'N Grate; Chop using Food Chopper. Melt butter in Generation II Stir-Fry Skillet; add veggies and saute until tender.
Whisk eggs, salt, pepper and milk in bowl. Add crumbled bacon, sauted veggies. Grate cheese into Grate & Store

using Deluxe Cheese Grater. Mix together with Classic Scraper. Fill each muffin cup with about 1 Tblsp. filling using
small Stainless Steel Scoop. Bake 15-18 minutes or until puffed and lightly browned. Cool in pan 2 minutes.
Remove carefully; serve warm.
Cheesy Artichoke Cups
24 small wonton wrappers (approx. 3 squares)
1/4 cup (1 oz) freshly grated Parmesan cheese
2 jars (6 1/4 oz each) marinated artichoke hearts
1 clove garlic, pressed
1/4 cup chopped red bell pepper
1/2 cup mayonnaise
1/3 cup sliced ripe pitted olives
Preheat oven to 350. Press wonton wrappers into Deluxe Mini-Muffin Pan using Tart Shaper. Drain artichoke
hearts, reserving marinade for later use. Pat artichokes dry with paper towel. Chop artichokes and red pepper using
Food Chopper. Slice olives using Egg Slicer Plus. Grate cheese using Cheese Grater. Press garlic using Garlic
Press. Combine chopped vegetables, olives, cheese, garlic, and mayonnaise in Classic 2-Qt. Batter Bowl. Fill
prepared muffin cups with artichoke mixture using small Stainless Steel Scoop (1 scoop per muffin cup). Bake 12-14
minutes. Let cool in pan 2 minutes. Carefully remove and serve warm. Yield: 24 servings Approximately 79 calories
and 6 grams of fat per serving.
CHICKEN SALAD CUPS
PREP TIME: 10 MINUTES (READY IN 30 MINUTES)
2 cups chopped cooked chicken
1/8 teaspoon ginger
1/3 cup shredded Cheddar cheese
1 (17.3-oz.) can Pillsbury Grands Refrigerated
3 tablespoons chopped toasted almonds
Buttermilk Biscuits
3 tablespoons chopped green onions
Sesame seed
3 tablespoons mayonnaise
Heat oven to 375. Lightly grease 8 jumbo muffin cups. In small bowl, combine chicken, cheese, almonds, onions,
mayonnaise and ginger; mix until well blended. Separate dough into 8 biscuits. Press each biscuit in greased muffin
cup to cover bottom and sides, forming 1/4-inch rim. Spoon chicken mixture into biscuit cups, dividing evenly.
Sprinkle with sesame seed. Bake at 375 for 15 to 20 minutes or until golden brown. 8 salad cups. Copyright 1999
The Pillsbury Company
CHILI APPETIZER TARTS from 1987 Better Homes and Gardens Holiday Cooking
1 pkg. (10) refrigerated flaky dinner rolls
pd ground beef
3 TBSP water
1 can (8 oz) red kidney beans, drained
1 clove garlic, pressed
tsp. ground red pepper
1 can (8 oz) stewed tomatoes
2 TBSP tomato paste
Sour cream
1 cup (4 oz) shredded Cheddar cheese
1 TBSP chili powder
guacamole
Preheat oven to 375. In large skillet cook ground beef and garlic till meat is brown; drain fat. Stir in tomatoes,
kidney beans, tomato paste, water, chili powder, ground red pepper, tsp. Salt and tsp. Pepper; bring to boiling.
Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally till mixture is thick. Remove from heat. Stir in
cheese. Meanwhile, separate each dinner roll into 4 layers. Place each section in a greased mini-muffin cup,
shaping with floured Mini-Tart Shaper. Spoon a rounded teaspoon chili mixture into each muffin cup. Bake in a 375
degrees oven for 15-20 minutes. Remove from pans. Serve warm. Garnish each tart with a dollop of sour cream
and guacamole, if desired. Yield: 40 tarts.
MINI CORN DOGS - PUT A 1/2" SLICE OF HOT DOG INTO EACH WELL OF THE PAN. MAKE UP A SMALL BATCH OF CORN
MUFFIN BATTER (FROM A MIX OR FROM SCRATCH) & POUR BATTER OVER THE HOT DOG SLICE, FILLING WELL ABOUT 3/4 FULL.
BAKE ACCORDING TO CORN MUFFIN MIX PKG DIRECTIONS, CHECKING FOR DONENESS OF THE MUFFIN.
CORN BREAD CUPS - MAKE CORNBREAD MIXTURE. IT SHOULD BE KIND OF THICK. MAKE LITTLE CORN BREAD CUPS. FILL
WITH TACO MEAT OR CHILI MIXTURE. TOP WITH SHREDDED CHEESE AND/OR SOUR CREAM.
SQUASH CORNMEAL MUFFINS
1 cup grated zucchini
3/4 cup flour
1 tsp baking powder
1/3 cup cornmeal
1 egg beaten
2 tbs sugar
1/3 cup milk 3 tbs butter, melted
1/2 tsp salt
In 2 qt Batter Bowl combine flour, baking powder, salt, cornmeal and sugar. Combine beaten egg and milk and stir
into first mixture with grated squash, then melted butter. Pour into greased muffin tins. Bake in preheated 400 oven
18-20 minutes.

CRAB RANGOON
Filling: 1 pkg. (8 oz) cream cheese, softened
2 scallions, chopped
tsp prepared horseradish
pd. fresh crab or 2 cans (6 oz) crab meat
tsp lemon juice
1/8 tsp Tabasco sauce
Dash of salt
Shells: Phyllo dough to make 60 mini tart shapes (make them 3 sheets thick). Preheat oven to 350. In 2 Qt. Batter
Bowl, whip cream cheese smooth. Add remaining ingredients and mix well. Unfold Phyllo dough onto the 18 x 12
cutting board, keeping unused portion lightly wrapped and moist. Use 3 circle cutter and stamp out 60 circles.
Press circles into the mini muffin pan with the mini tart shaper. Fill each cup full with the filling using the small
stainless steel scoop. Bake 15-20 minutes. Serve hot. Yield: 60 appetizers
MINI-HAM PUFFS
1 pkg. (2 oz.) processed sliced ham
1 small onion
c. shredded Swiss cheese
1 egg, lightly beaten
1 t. Dijon-style mustard
1/8 t. black pepper
1 pkg. (8 oz.) refrigerated crescent rolls
Preheat oven to 350 F. With Food Chopper, finely chop ham and onion; place in Batter Bowl with cheese, egg,
mustard and pepper. Stir to combine; set aside. Spray Mini-Muffin Pan with Spritzer. Unroll crescent-roll dough and
press into a large rectangle, pinching seams to seal. Cut rectangle into 24 equal pieces with Pizza Cutter. Place
dough pieces in Mini-Muffin Pan cuts and with lightly floured Mini-Tart Shaper, press each piece into a cup shape.
Dip Mini-Tart Shaper in flour as necessary to prevent sticking. With Small Stainless Steel Scoop, divide the hamcheese mixture evenly into dough cups. Bake 15 minutes or until lightly browned. Makes 24 appetizers.
HOLIDAY WRAPPINGS
2 pkgs. (3 oz. each) cream cheese, softened
1/2 cup sour cream
1 garlic clove, pressed
3/4 tsp. All-Purpose Dill Mix
1/8 tsp. ground black pepper
1 pkg. (2 1/2 oz.) processed sliced beef
1/2 cup shredded Swiss cheese
2 Tbsp. shredded Parmesan cheese
36 wonton wrappers
Preheat oven to 350. In Batter Bowl, blend cream cheese until smooth with sour cream, garlic, Dill Mix and pepper.
With Food Chopper, chop beef finely in batches and add to cream cheese mixture, along with Swiss and Parmesan
cheeses; blend well. Spray Deluxe Mini-Muffin Pan with non-stick vegetable spray. Separate wonton wrappers and
arrange one in each cup of the muffin pan. With Mini-Tart Shaper, press each wonton wrapper into muffin cup. With
small Stainless Steel Scoop, fill wonton cups with cheese mixture. Dip fingers in cold water, then pinch and twist tops
of each wonton together to form package. Bake 15 minutes or until wontons are browned and crisp. Cool 10 minutes
before serving. Serve warm.
MEDITERRANEAN ARTICHOKE QUICHES from 1999 Better Homes and Gardens Holiday Cooking
Filling: 1 egg
tsp. dried oregano, crushed
2 TBSP chopped pitted Greek olives
1 tsp. flour
tsp. dried rosemary, crushed
cup chopped canned artichoke hearts
cup half & half
cup (1 oz.) Crumbled feta cheese
2 TBSP finely shredded Parmesan cheese tsp.
pepper
2 TBSP chopped red onion
Orange Pastry:
cup butter, softened 4 oz cream cheese, softened 1-1/2 tsp. fine orange zest
2 TBSP orange juice
1-1/4 cups flour
tsp. salt
Pastry: Beat butter, cream cheese, orange peel and orange juice in large batter bowl till smooth. Gently stir in flour
and salt just till dough forms. Knead the dough with your hands, if necessary, to blend in all the flour. Cover with
plastic wrap and refrigerate 2 hours or till firm enough to handle. Place twenty-four 1-inch pastry balls in mini-muffin
cups. Shape with floured Mini-Tart Shaper.
Filling & finishing: Preheat oven to 425 degrees F. Stir together egg, flour, half & half, pepper, oregano and
rosemary in small batter bowl till smooth. Stir in feta cheese, onion, olives and artichokes. Fill pastry shells with
mixture (about 1 TBSP each). Sprinkle with Parmesan cheese. Bake in 425 degrees F. oven for 5 minutes; transfer
to cooling racks and cool. Serve warm or cool. Yield: 24 quiches
FLAKY MUSHROOM TARTS from The Pampered Chef FAVORITES Cookbook
1 pd fresh mushrooms, finely chopped
cup dry white wine 4 sheets (18x14) frozen phyllo dough, thawed
1 medium onion, finely chopped
dash of hot pepper sauce
cup fresh parsley, finely chopped
6 TBSP butter, melted
4 oz Havarti or Monterey Jack cheese, cubed 1/2
Preheat oven to 400. In large skillet, combine mushrooms, onion, parsley, wine and hot pepper sauce. Cover.
Cook 5-7 minutes until mushrooms are tender, stirring occasionally. Uncover and cook until liquid has evaporated.

Cool. Lightly brush 1 sheet of phyllo dough with melted butter. Place another sheet of phyllo dough on top of first
sheet. Brush with butter. Repeat with remaining dough and butter. Cut the stack into 2-1/2 inch squares. Gently
press each piece into an ungreased Mini-Muffin Pan cup. Place about 2 tsp mushroom mixture in each cup. Top
each with cheese cube. Bake for 15-18 minutes or until light brown. Serve warm. Yield: 30 appetizers
PARMESAN TOMATO MUFFINS
2 c. all purpose flour
1 T. granulated sugar
1 1/2 t. baking powder
1/2 t. baking soda
1 t. Italian Seasoning
1 1/4 c. buttermilk
3/4 c. parmesan cheese
1/4 c. melted butter
1 egg
1 c. chopped tomato
Heat oven to 400. Sift together flour, sugar, baking powder and baking soda in a large bowl. Mix in Italian
seasoning and cheese. In a small bowl mix together buttermilk, butter, egg and tomato. Pour buttermilk mixture into
flour mixture. Stir until dry ingredients are moistened. Fill greased muffin tins and bake for 20 minutes or until a
tester comes out clean. Makes 12. Serve warm.
EASY PIZZA BITES
1 pound lean ground beef, browned
1+ cup mozzarella cheese, grated
1 package (8 oz) crescent rolls
1 cup tomato sauce or plain (not chunky) Spaghetti Sauce
1 garlic clove, pressed
1-2 tsps Pantry Italian seasoning mix
Preheat oven to 375. Roll crescent rolls out flat on cutting board; cut into squares. Put squares into Deluxe MiniMuffin Tin using Tart Shaper. Mix rest of ingredients in 2 Qt. Batter Bowl. Scoop into muffin tin using scoop. Bake
10-15 minutes or until done. Use Citrus Peeler to easily flip out from Muffin Pan.
MINI POTATOES - THAW OUT TATER TOTS AND BAKE THEM AT 450 FOR 5-6 MINUTES, THEN ADD CHEESE AND BACON BITS
AND BAKE FOR 2 MORE MINUTES. LET THEM SET FOR 5-10 MIN. TO LET THE HASH BROWNS HARDEN AND YOU CAN GET THEM
OUT OF THE MUFFIN PAN WITH THE CITRUS PEELER. TOP WITH SOUR CREAM AND CHIVES.
MINI QUICHE
6 eggs
pd. Mushrooms, chopped
cup sun-dried tomatoes (in oil), chopped
1 cup light cream
3 cloves garlic, pressed
cup shredded Cheddar cheese
1 small onion, chopped fine cup shredded Parmesan cheese
pie crust
salt & pepper
Preheat oven to 350. Saut onions, mushrooms and garlic in butter until soft. Set aside. Beat eggs, add cream
and mix well. Add onion mixture, sun dried tomatoes, cheeses and salt & pepper (to taste). Mix well. Cut circles out
of pie crust and put in greased mini-muffin pans. Fill crust cups with mixture. Bake for 20 minutes.
SALMON QUICHE APPETIZERS from The Pampered Chef FAVORITES Cookbook
1 pkg. (11 oz) pie crust mix
2 eggs
2 TBSP chopped red pepper
3 oz. Cream cheese, softened
1 can (15-1/2 oz) salmon
2 TBSP green onion slices
cup mayonnaise
cup shredded Cheddar cheese
tsp hot pepper sauce
Preheat oven to 375. Prepare pie crust mix according to package directions. Form dough into 36 1-inch balls.
Place each ball in Mini-Muffin Pan cup. Dip Mini-Tart Shaper in flour, then press into dough to shape tarts. Drain,
bone and flake salmon; set aside. Beat cream cheese, mayonnaise and eggs until smooth. Add remaining
ingredients. Mix well. Fill tart shells with salmon mixture. Bake 25-30 minutes or until lightly browned. Yield: 36
appetizers
SALSA BITES
1 8 oz pkg cream cheese
1 3 oz pkg cream cheese
1/3 Cup thick/chunky salsa
2 Eggs
C. cheddar cheese, shredded
2 Tbsp. Olives, chopped
1 Tbsp. Green onion, chopped
1-2 Clove garlic
C. Sour cream
2 Tbsp. Fresh cilantro
Preheat oven 350 Mix softened cream cheese until smooth - add salsa & eggs - blend well. Stir in cheese, chopped
olives, green onion and garlic. Spray Deluxe Mini-Muffin Pan. Fill muffin cups. Bake 15-18 minutes. Let cool in pan
5 min. Cool - spread tops with sour cream and sprinkle with fresh cilantro.
SAVORY VEGETABLE MINI-QUICHES
1 pkg (15 oz) refrigerated ready-to-bake pie crust 1 cup zucchini, chopped 1/2 cup fresh mushrooms, chopped
1/4 cup cooked bacon, chopped or bacon bits
1 garlic clove, pressed
1/4 cup green onions, sliced
cup milk
2 eggs
cup (2 oz) shredded Cheddar cheese Dash of ground black pepper

Preheat oven to 375 On lightly floured surface, roll one pie crust into 10 x l2 rectangle using lightly floured Dough &
Pizza Roller. Cut 12 circles from dough using 3" Cut-N-Seal. Press into Deluxe Mini-Muffin Pan using mini-Tart
Shaper. Repeat with remaining pie crust. Chop zucchini, mush- rooms, and bacon using Food Chopper. Press
garlic with Garlic Press. Slice green onions using 3" Self-Sharpening Paring Knife. Whisk milk and eggs together in
Classic 2-Qt. Batter Bowl. Stir in vegetables and remaining ingredients. Fill each muffin cup with approximately 1
tablespoon filling. Bake 13-15 minutes or until puffed and lightly browned. Cool in pan 2 minutes; remove carefully.
Serve warm. Yield: 24 servings. Approximately 106 calories and 7 grams of fat per serving
SLOPPY JOE CUPS
1 (15-oz.) pkg. refrigerated pie crust
1 lb. lean ground beef
1 medium onion, chopped (with food chopper)
1 green bell pepper, chopped-with food chopper
1 (14.5-oz.) jar Not-So-Sloppy-Joe Sloppy Joe Sauce
1 medium tomato, seeded and finely chopped (with food chopper)
Preheat oven to 400. Unroll each crust onto grooved cutting board, using 3" Cut N' Seal, cut out 12 rounds from
each pie crust. Place each round into the MMP & press in with Tart Shaper. Prick each crust with a fork Bake 9-11
min. or until golden. Cool slightly & remove from tins. Saute next 3 ingredients in 12" skillet, drain. Stir in sloppy Joe sauce and heat until warn. Stir in tomato using Small SS scoop, place a
scoop of mixture into each tart cup. Garnish and serve. Makes 24 appetizers.
SWISS HERB QUICHE from HOSTESS CHOICE 1995 SPRING/SUMMER RECIPE COLLECTION
4 eggs, beaten
1 garlic clove, pressed
tsp pepper
cup (4 oz.) Mushrooms, chopped
cup grated Swiss cheese
tsp. Italian Seasoning
1 TBSP. Onion, finely chopped
cup seasoned croutons
Preheat oven to 350. In batter bowl beat eggs. Add mushrooms, onion, garlic, cheese, croutons and seasonings.
Mix well. Spoon mixture into lightly sprayed Mini-Muffin Pan. Bake 15-18 minutes or until golden. Cool 2 minutes
and remove from pan; serve warm. Yield: 24 Quiche
TACO APPETIZERS
1 lb ground beef/uncooked 2 tbs taco seasoning or SW season. 2 tbs ice water 1 c shredded cheddar cheese
Tortilla chip filling: 1 C sour cream 2Tbs taco sauce
2 oz black olives chopped
3/4 C coarsely crushed tortilla chips
Heat oven 425. mix beef, taco seasoning, and ice water with hands. Press into bottom of mini muffin pan with tart
shaper. Mix tortilla chip filling and place in each shell with stainless steel scoop, mounding slightly. Sprinkle with
cheddar cheese. Bake 7-8 minutes remove tartlets from pan with citrus peeler Yield 30-36 appetizers
CRISPY TACO BITES
24 WONTON WRAPPERS
Filling: 2 pkgs (3 oz. each) cream cheese, soft
1/2 cup sour cream 2 pressed garlic cloves
3/4 teaspoon oregano
3/4 teaspoon chili powder
Toppings: Tomatoes, seededSour cream, Green onions, Black olives, Ripe avocado
Preheat oven to 350. Spray 2 Mini-Muffin pans lightly with vegetable oil spray. Separate Wonton wrappers and
place one in each cup of the Mini-Muffin Pan. Using Mini-Tart Shaper, press each wrapper into cup using care to
keep cup area open. Combine all filling ingredients in Classic 2-Quart Batter Bowl. Blend until smooth using Super
Scraper. Fill Wonton cups with filling using SSS. Bake 10 minutes; chop toppings finely with Food Chopper. Garnish
with toppings of choice. Yield: 24 pcs
EASY TACO PUFFS
1 pound lean ground beef, browned
1 cup cheddar cheese, shredded
1-2 cups taco chips, crushed to each 1 cup
-1 cup salsa
1 package (8 oz) crescent rolls
1-2 teaspoons Pantry Southwest Seasoning Mi
Preheat oven to 375. Roll crescent rolls out flat on cutting board; cut into squares. Put squares into mini-muffin tin
using tart shaper. Mix rest of ingredients in 2 Qt. Batter bowl. Scoop into muffin tin using scoop. Bake 10-15
minutes or until done.
TACO TARTLETS
1 LB GROUND BEEF/UNCOOKED 2 TBS SOUTHWEST SEASONING OR TACO SEASONING 2 TBS ICE WATER

1 CUP SHREDDED

CHEDDAR

Tortilla chip filling: 1 c sour cream 2 Tbs taco sauce 2 oz black olives chopped 3/4 C coarsely crushed tortilla chips

Heat oven 425. Mix beef, taco seasoning, and ice water with hands. Press into bottom of mini muffin pan with tart
shaper. Mix tortilla chip filling and place in each shell with stainless steel scoop, mounding slightly. Sprinkle with
cheddar cheese. Bake 7-8 minutes. Remove tartlets from pan with citrus peeler. Yield 30-36 appetizers
-------------------------------------------***SWEET RECIPES***-------------------------------------------------BROWNIE BONBONS
2 jars (10 oz each) maraschino cherries w/ stems
4 eggs
Cherry liqueur (optional)**
1 teaspoon vanilla
4 squares Baker's Unsweetened Chocolate
1 cup all-purpose flour
3/4 cup (1 1/2 sticks) margarine or butter
Chocolate Fudge Filling (recipe at the bottom)
2 cups granulated sugar
1/2 cup powdered sugar
Heat oven to 350. Microwave chocolate and margarine in large microwaveable bowl (Micro-Cooker) on high 2
minutes or until margarine is melted. Stir until chocolate is completely melted. Stir granulated sugar into melted
chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour. Fill greased 1 3/4 x 1 mini muffin cups
2/3 full with batter (Mini Muffin Pan). Bake for 20 minutes or until toothpick inserted into center comes out with
fudgey crumbs. Do not over bake. Cool slightly in muffin pans; loosen edges using the plastic citrus peeler.
Remove from pans. Turn each brownie onto cooling rack while warm. Make indentation into top of each brownie
with Mini Tart Shaper. Cool completely. Prepare chocolate fudge filling. Drain cherries, reserving liquid or liqueur.
Let cherries stand on paper towels to dry. Combine powdered sugar with enough reserved liquid to form a thin
glaze. Spoon or pipe about 1 teaspoon chocolate fudge filling into indentation of each brownie. Gently press cherry
into filling. Drizzle with powdered sugar glaze using V-Shaped Cutter. Makes about 48 bon bons Prep time: 1 hour
Baking time: 20 minutes. **For liqueur-flavored cherries, drain liquid from cherries. Do not remove cherries from
jars. Refill jars with liqueur to completely cover cherries; cover tightly. Let stand at least 24 hours for best flavor.
BROWNIE COOKIES - ONE OF MY FAVORITES IS USE CHOCOLATE CHIP COOKIE DOUGH AND BROWNIE MIX. PUT THE COOKIE
DOUGH IN THE MMP AND USE THE TART SHAPER TO MAKE A WELL. MIX BROWNIES AS USUAL--THEN, WITH THE STAINLESS
STEEL SCOOP, ADD THE BROWNIE MIX TO THE WELL OF THE COOKIE DOUGH. COOK AT 350 FOR ABOUT 12 MIN. (I THINK?)
THEY ARE AWESOME!
BROWNIE TARTS
This is a really good recipe, but if you want to use a boxed brownie mix, it's even easier!! Don't forget to add a
cherry half in the center of brownie bite.
1/2 c margarine, softened
1 c flour
3 oz cream cheese softened
Filling: 1/2 c semisweet choc chips
2 T margarine
1/2 c sugar
1 egg
1 t vanilla
1/2 c chopped pecans
maraschino cherry halves
Cream margarine and cream cheese. Add flour. Chill 1 hour. Divide dough into 24 1" balls and press into mini
muffin tins, creating a shell. Melt choc chips with margarine. Remove from heat and stir in sugar, egg, vanilla &
pecans. Spoon into shells & bake 325 for 30-35 min. Press cherry half into center of brownie tart.
BROWNIE-WRAPPED CARAMELS - BROWNIE MIX, MADE ACCORDING TO PACKAGE DIRECTIONS. USING THE SMALL
STAINLESS STEEL SCOOP, FILL EACH WELL OF THE PAN. THEN PLACE ONE UNWRAPPED CARAMEL IN THE MIDDLE, AND BAKE
ACCORDING TO THE DIRECTIONS ON THE BROWNIE MIX BOX.
SPECIAL BROWNIE IDEAS
Pour batter into each hole w/small stainless steel scoop Try adding:
chopped honey roasted peanuts
chopped candy canes
chopped Reese's peanut butter cups
dollop of peanut butter (and swirled around)
1 unwrapped caramel marshmallows (have to mix them into the batter)
MINI CHEESECAKES
Using Food Chopper, chop vanilla wafers into fine crumbs. Mix with a little melted butter to the right consistency for a
crumb crust. Press about a teaspoon of the crust mixture into each well of the pan, using the Tart Shaper. In the 2Quart Batter Bowl take 2 tubs of the Cheesecake flavored soft cream cheese (Kraft brand is one), let them soften a
little to spreading consistency. Take one envelope of unflavored gelatin and mix with 2 tablespoons of boiling water,
until dissolved. Mix with the cheesecake flavored cream cheese. Using the Easy Accent Decorator and the large
opening tip, fill each well of the Mini-Muffin Pan with the cream cheese mixture, refrigerate for about 30 - 45 min.

Decorate each one with pie filling or whipped cream, etc... ~or~ Use a boxed cheesecake dessert & make according
to pkg directions using the Mini Muffin Pan.
MINI-CHEESECAKES
Buy the no-bake cheesecake box mix as directed. Use SS Scoop to put graham in. Press with Tart Shaper. Mix
cheesecake part- put in Easy Accent Decorator. Fill up (I also use the paper cups specially if Taking somewhere.)
Top with Cherry/Strawberry- whatever filling also in Easy Accent Decorator.
Tiny Cherry Cheesecakes
1 cup all purpose flour
1/3 cup sugar
1/4 cup baking cocoa
1/2 cup cold butter or margarine
2 tablespoons cold water
FILLING: 2 pkgs (3 oz. each) cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 tsp vanilla extract
1 egg
1 can (21 oz.) cherry or strawberry pie filling
In 1 qt. batter bowl, combine flour, sugar & cocoa; cut in butter with pastry blender until crumbly. Gradually add
water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place in mini-muffin pan & press with tart
shaper. Using small colander set bowl, beat cream cheese & sugar until smooth; beat in milk & vanilla; add egg;
beat until combined. Using SS scoop, spoon about 1 tablespoonful into each cup. Bake at 325 for 15-18 minutes or
until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely (non-stick cooling rack).
Top with pie filling.
CHOCOLATE CHERRY CUPS
1 cups firmly packed brown sugar
2/3 cup shortening
1 tablespoon water
1 teaspoon vanilla
2 eggs
1 cups all purpose flour
1/3 cup cocoa
1/4 teaspoon baking soda
teaspoon salt
2 cups miniature semi-sweet Hershey's Chips
cup whipping cream
8 ounces semi-sweet chocolate, chopped
48 red candied cherries (or maraschino cherries patted dry on paper towels)
Preheat oven to 375. Place sheets of foil on counter top for cooling cookies. Combine brown sugar, shortening,
water and vanilla in Classic 2-Qt. Batter Bowl. Beat at medium speed until well blended. Beat eggs into creamed
mixture. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture on low speed just until blended. Stir
in Hershey's Chipets. Press dough onto sides, but not bottom of ungreased Mini Muffin Pan. Bake two muffin pans
at a time at 375 degrees for 7 to 9 minutes. DO NOT OVER BAKE. Press the Mini-Tart Shaper into the center of
each warm cup to make an indentation. Cool 10 minutes in muffin tin. Remove cups to Non-Stick Cooling Rack to
cool completely. Heat cream in small saucepan over low heat just until hot. Add chopped chocolate. Stir until
chocolate is completely melted and mixture is smooth and shiny. Cool mixture until thickened. Drop 1 teaspoonful of
mixture into each cup. Place 1 cherry on top of chocolate. Cool until set. Makes about 4 dozen cups.
CHOCOLATE DREAM CUPS
Slice refrigerated chocolate cookie dough into 1//4" slices and press into each well of the Mini Muffin Pan with the
Tart Shaper. Bake according to package directions. Immediately upon removing them from the oven, using the Tart
Shaper dipped in cocoa powder, re-form each cookie into the tart, if needed. Make up a quick chocolate mousse,
using a box of instant pudding and pie filling (choose the brand you would like, they all work well) and substitute the
milk with whipping cream (really rich); using only half of the called for liquid though. Decorate with whipped topping,
and then grate chocolate on the top of each tart with the Deluxe Cheese Grater!
CHOCOLATE FUDGE FILLING
3 squares Baker's unsweetened Chocolate
1 pkg (3 oz) Philly cream cheese (softened)
1 teaspoon vanilla
1/4 cup corn syrup
1 cup powdered sugar
Melt chocolate in small Micro Cooker on HIGH 1-2 minutes or until almost melted, stirring after each minute. Stir
until chocolate is completely melted. Set aside. BEAT cream cheese and vanilla in small bowl (1 QT BATTER
BOWL) until smooth. Slowly pour in corn syrup, beating until well blended. Add chocolate; beat until smooth.
Gradually add powdered sugar, beating until well blended and smooth.
CHOCOLATE/PEANUT BUTTER COOKIE TARTS:
Slice refrigerated sugar cookie dough into 1/4" slices and put one slice into each well of the pan. Using the Mini-Tart
Shaper dipped into powdered sugar each time, form cookie dough into tarts. Place an unwrapped miniature peanut
butter cup into each tart, and bake according to directions on cookie dough wrapper.

CHOCOLATE WALNUT MINIS

1/2 c margarine, softened
3 oz cream cheese, softened
1 c flour
Filling: 1/2 c brown sugar
1 egg
1 t vanilla
1/4 c mini choc chips
1/2 c walnuts, chopped
powdered sugar
Cream margarine & cream cheese. Add flour. Chill 1 hour. Divide dough into 24 1" balls and press into mini muffin
tins, creating a shell. Mix brown sugar, egg, vanilla, choc chips and walnuts. Spoon filling into shells. Bake 350 for
15-20 min. Cool completely and sift powdered sugar over top.
COOKIE CUPS - ROLL COOKIE DOUGH INTO SMALL BALLS. USE TART SHAPER TO FORM A COOKIE CUP. BAKE AND FREEZE.
FILL WITH ICE CREAM.
COOKIE ICE CREAM TREATS - USING THE MMP AND TS, TAKE A BALL OF COOKIE DOUGH. PRESS INTO TARTS WITH THE TS.
PLACE INTO A FREEZER SAFE CONTAINER AND FREEZE. WHEN COMPANY COMES OVER OR THE KIDS NEED A TREAT, TAKE
THEM OUT AND POP INTO THE OVEN AT 350 FOR ABOUT 15 MINUTES. WHEN DONE AND SLIGHTLY COOLED, USE SSS TO PUT
A DOLLOP OF ICE CREAM INTO EACH TART. ANY FLAVOR WILL DO. SPRINKLE WITH COCOA OR CINNAMON OR CANDY
SPRINKLES. EASY, FAST AND FUN!
COOKIE KISSES
1 pkg (18 oz) refrigerated chocolate chip cookie dough
36 chocolate candy kisses, unwrapped
Preheat oven to 350. Cut cookie dough into 9 slices. Cut each slice into 4 pieces. Lightly spray Deluxe Mini-Muffin
Pan with vegetable oil spray. Place one piece of dough in each muffin cup. Dip Mini-Tart Shaper in all-purpose flour;
press into dough to form a cup. Flour Mini-Tart Shaper after forming each cup to prevent dough from sticking. Place
1 candy piece in each cup. Bake 10-12 minutes. Cool cookie cups in Mini-Muffin Pan 15 minutes. Remove to
Nonstick Cooling Rack and cool completely. Yield: 36 cookies
COOKIE TREATS - USE THE COOKIE DOUGH AND USED THE TART SHAPER TO CREATE A BOWL AND FILLED IT WITH ALL KINDS
OF VARIOUS CANDIES (CARAMELS, CHOCOLATE KISSES, CHOCOLATE MINTS)
MINI CREAM CHEESE BROWNIES
1 package Fudge brownie mix, prepared according to pkg directions
1 8 oz. package cream cheese, softened
1 egg
1/3 cup sugar
1 bag mini chocolate chips
Mix brownie mix according to package directions. Place in mini cupcake papers, filling half full (or use the PC Nonstick Mini-Muffin Pan). Mix together cream cheese, sugar, and egg. Place by spoonful on top of brownie mixture. Top
with mini chocolate chips. Bake at 350 for 15 minutes. Cool. These freeze well.
CRESCENT APPLE QUICKS
tube of 8 Pillsbury Biscuits 1 med apple
1/4 c chopped pecans
2 T sugar
1 T flour
1/4 t cinnamon
opt glaze: 1/4 c powdered sugar 1-2 t milk dash cinnamon
Carefully split 8 biscuits lengthwise into thirds to have a total of 24 circles. Press each circle into one mini muffin tin
compartment. Peel and finely chop apple. Mix with pecans, sugar flour and cinnamon. Spoon mixture into each of
24 wells. Bake 350 for 18-23 min til mixture is bubbly. Meanwhile mix up optional glaze. Thin powdered sugar with
milk and add cinnamon. Drizzle over top of muffins. Serve warm or cool.
DECADENT DESSERT CUPS.....SINFULLY DELICIOUS!
1 pkg. brownie mix
2 eggs (for brownie mix)
1 cup whipped topping
1 pkg. cream cheese softened
2 oz. white chocolate
vegetable oil for brownie
1 pint strawberries, cleaned
1 fresh orange
2 tbsp. milk
Preheat oven to 350. Make brownie batter according to directions. Spray mini muffin pan with Bakers Joy. Using
small stainless steel scoop, fill each muffin cup 2/3 full. Bake 12 min. or until one. While brownies are still warm use
Mini Tart shaper and lightly push brownie down to form cup. When cooled, take out and put on Non-Stick Cooling
Rack. Make white chocolate filling as in recipe for Fruit-topped Dessert Pizza (More stoneware sensations pg 75)
Put start tip on Easy Accent Decorator and scoop mixture in using med stainless steel scoop mixture. Fill each cup.
Make strawberry fans with egg slicer and top each cup with fan (or hull with tomato corer). Then use lemon zester
to zest fresh orange over the top for garnish and serve!

DUTCH APPLE MINI TARTS

1 pkg (15 oz) refrigerated, ready to bake pie crust
Apple Filling
1/2 package (8 oz) cream cheese, softened
1/2 tsp ground cinnamon
1/4 cup firmly packed light brown sugar
1/2 tsp vanilla extract
1 egg
3 medium peeled sliced chopped Granny Smith apples
2 TBSP flour
(3 cups)
Topping
3 TBSP each: firmly packed light brown sugar AND flour
2 TBSP butter
Preheat oven to 375. On lightly floured surface, roll one pie crust into 12 x 10 inch rectangle using bakers roller.
Cut 12 circles from dough using 3" CnS (or use end of bread tube for pretty scalloped edge). Press into MMP cups
using tart shaper. Repeat with remaining pie crust.
For apple filling, whisk cream cheese in Classic 2-qt BB until smooth. Whisk in sugar until fluffy.
Mix in egg until well blended. Stir in flour and cinnamon until smooth. Peel and slice apples using APCS. Chop into
small pieces using Food Chopper. Stir into cream cheese mixture. Fill prepared muffin cups with apple mixture,
filling over top of pastry. For topping, combine 3 TBSP flour and 3 TBSP brown sugar. Cut in butter until coarse
crumbs are formed (use Pastry Blender or new nylon flat whisk works great too). Spoon over apple filling. Bake 1820 min or until light golden brown. Let cool in pan 5 minutes. Remove from pan. Serve warm or at room
temperature. Yield: 24 Servings Approximately 148 calories and 10 grams of fat per serving.
HONEYMOON TARTS:
Basic dough:
Filling:
1/2 cup margarine
2 pks (8 oz) cream cheese
1 package (3 oz) cream cheese
4 Tablespoons sugar
1 cup flour
1/2 teaspoon vanilla
4 teaspoons milk
Mix margarine & cream cheese. Add flour. Chill 1 hour or overnight. Form dough into 30 walnut sized balls.
Please each ball of dough in mini-muffin pan. Dip mini-tart shaper in flour & press into dough to shape perfect tarts.
Pierce the shells with a fork & bake empty at 450 for 10 12 min. Let cool & pipe blended cream cheese filling
from the Easy Accent Decorator into each tart. Top with a scoop of cherry pie filling.>don't use reduced fat cream
cheese - as it won't work!
MINI LEMON CHEESECAKES
1 pkg Betty Crocker Supreme Lemon Bars Mix
1/3 cup water
1 package (3 oz.) cream cheese, softened
Powdered sugar, if desired
3 eggs
Lemon or raspberry pie filling
1. Heat oven to 350. Divide Ready-Mixed Crust (dry) from lemon bars mix evenly in Deluxe Mini Muffin Pan. Press
in bottoms, using Mini Tart Shaper. Bake 6 to 8 minutes, or until very light brown.
2. Beat cream cheese and 2 of the eggs thoroughly in medium bowl, using whisk. Stir in Filling Mix from lemon bars
mix, water and remaining egg until smooth ( a few tiny lumps may remain). Fill each mini muffin cup about 3/4 full
(about 1 tablespoon each) with cream cheese mixture.
3. Bake 20 to 25 minutes or until firm. Cool 10 minutes before removing from pan. For best flavor, refrigerate 2
hours before serving. Just before serving, sprinkle with powdered sugar. Top each with 1/2 teaspoon pie filling if
desired. Makes 36 to 48 miniature cheesecakes
LEMON MACAROON TARTS
Shells
2 c flaked coconut
1 t vanilla
1/2 c sugar
2 egg whites
1/4 c + 2T flour
Mix together ingredients. Spray MMP pan generously. Spoon mixture evenly into cups and press with Tart Shaper.
Bake at 400 for 15 mins. until edges are brown. Cool 2 mins on rack. Take out and cool completely.
Lemon Filling
3/4 c sugar
1/2 t lemon zest
1 T + 2t corn starch
1/3 c water

1/3 c lemon juice

1/2 c whipped topping
1 egg lightly beaten
2 T flaked coconut toasted
Combine sugar, corn starch and lemon zest in saucepan. Gradually add water and lemon juice. Stir with whisk till
blended. Bring to boil over med heat, stirring constantly. Gradually stir 1/4 of the mixture into egg. Now add egg
mixture back into pot stirring constantly. Cook over med heat for 1 min or till thick. Pour in a bowl and cover with
plastic wrap and chill. When cool, fill each tart. Top with whipped topping from EAD.
-------------------------------***MINI MUFFINS***-------------------------------APPLE BUTTER MUFFINS
1 3/4 cups flour
1 egg, lightly beaten
1/3 cup sugar
3/4 cup milk
2 teaspoons baking powder
1/4 cup vegetable oil
1/2 teaspoon ground cinnamon
1/2 cup thick apple butter
1/4 teaspoon salt
Topping:
1/4 teaspoon ground nutmeg
1/2 cup crushed pecans or walnuts
1/8 teaspoon ground allspice
3 tablespoons sugar
1/8 teaspoon ground ginger
In a medium bowl, combine the first eight ingredients. Combine egg, milk and oil; stir into dry ingredients just until
moistened. Fill greased or paper-lined muffin cups with a round tablespoon
of batter. Top each with a rounded teaspoon of apple butter and remaining batter. Combine topping ingredients;
sprinkle over muffins. Bake at 400 for 15-18 minutes. Cool in pan 10 minutes before removing to wire rack.
APPLE COFFEECAKE MUFFINS
Filling:
1 small unpeeled Apple, finely chopped
1 tablespoon granulated sugar
1/4 cup chopped walnuts
1 teaspoon cinnamon
2 tablespoons butter or margarine, melted
Muffins:
1 1/2 cups 100% bran cereal
2 cups all-purpose flour
1 1/2 cups milk
1 tablespoon baking powder
1 Egg
1 teaspoon allspice
1/2 cup packed Brown Sugar
1/2 teaspoon salt
1/3 cup vegetable oil
Grease large muffin tins or line with paper baking cups. Combine all filling ingredients; set aside. Combine cereal
and milk; let stand 5 minutes. Stir in egg, brown sugar and oil. Mix remaining ingredients in large bowl. Stir cereal
mixture into dry ingredients, stirring just until moistened. Spoon half of batter into muffin cups. Top each with 1
tablespoon apple filling, pressing gently into batter. Spoon remaining batter on top. Bake at 400 for about 20
minutes or until firm to the touch. Cool in pans 5 minutes; remove muffins and cool on rack. Store in airtight
container.
BANANA POPPY SEED MUFFINS
2 medium bananas, peeled
2 cups all-purpose flour
1 egg
1 1/2 tablespoons poppy seeds
3/4 cup sugar
2 teaspoons baking powder
1/4 cup vegetable oil
1/2 teaspoon salt
2 teaspoons grated orange peel
Puree bananas in blender (1 cup). In medium bowl, mix bananas, egg, sugar, oil and orange peel until well blended.
In large bowl, combine flour, poppy seeds, baking powder and salt. Stir banana mixture into flour mixture until evenly
moistened. Spoon batter into greased 2 1/2-inch muffin cups. Bake in 375 oven 20 minutes or until wooden pick
inserted in center comes out clean. Remove from pan; cool on wire rack. Dip warm tops in sugar. Makes 12 muffins
DRIED CHERRY MUFFINS
1 cup dried cherries, pitted
1 cup buttermilk
1 3/4 cup unbleached all-purpose flour
2 tsp baking powder

1 tsp baking soda

pinch salt
8 tbsp (1 stick) unsalted butter, at room temperature
3/4 cup sugar

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2 eggs, lightly beaten

COMBINE THE CHERRIES AND BUTTERMILK IN A SMALL BOWL, AND SET ASIDE TO SOAK FOR 30 MINUTES. PREHEAT THE OVEN
TO 350. GREASE 18 MUFFIN CUPS OR LINE THEM WITH PAPER LINERS. IN A LARGE BOWL, SIFT TOGETHER THE FLOUR,
BAKING POWDER, BAKING SODA, AND SALT. IN ANOTHER BOWL, CREAM TOGETHER THE BUTTER AND SUGAR. ADD THE EGGS
AND MIX THOROUGHLY. MAKE A WELL IN THE CENTER OF THE DRY INGREDIENTS, AND SPOON THE CHERRIES AND
BUTTERMILK INTO IT. THEN ADD THE BUTTER-SUGAR MIXTURE. MIX UNTIL THOROUGHLY BLENDED - BUT DO NOT OVER MIX.
FILL THE CUPS TWO THIRDS FULL WITH THE BATTER, AND BAKE UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT
CLEAN, 18 TO 20 MINUTES. MAKES 18 MUFFINS
GRAND MARNIER CRANBERRY MUFFINS
1 1/4 cups orange juice
1 1/2 cups sugar
1/4 cup Grand Marnier Liqueur
2 T baking powder
3/4 cup canola oil
1/2 t salt
2 cups chopped cranberries
1 1/2 T orange zest
2 1/2 cups all-purpose flour
4 egg whites
1 cup whole wheat flour
Preheat oven to 400. Combine the orange juice, the Grand Marnier, and the oil; set aside while you prepare the
batter. In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, salt, and orange zest.
In another large bowl, beat the egg whites
until frothy. Combine the juice mixture with the beaten egg whites. Add the egg mixture and the cranberries to the
flour mixture, stirring just until moist. Use Stainless Steel Scoop to scoop into paper-lined Mini-Muffin Pan. Bake for
20 minutes or until golden brown and puffed.
Makes about 48 mini muffins.
GINGERSNAP MINI MUFFINS
1/4 cup sugar
1/4 cup brown sugar, packed
2/3 cup molasses
1 egg
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
2 tsp lemon zest
2 1/2 cups all-purpose flour 1 cup sour cream
Garnish: Powdered Sugar
Preheat over to 375. In 2 qt. Batter Bowl, combine sugar, brown sugar, molasses, egg, baking soda, cinnamon,
ginger cloves and zest. Beat at medium speed until well mixed. Add flour and sour cream; continue beating well.
Using small Stainless Steel Scoop, scoop batter into mini- muffin pans, filling cups full. Bake for 11-14 minutes or
until cake tester inserted in center comes out clean. Let stand 5 minutes. Remove from pan. Sprinkle with
powdered sugar. Makes 2 1/2 dozen.
LEMON BLUEBERRY TEA MUFFINS
1 package (7 1/2 ounces) corn muffin mix
1 tsp. grated lemon rind
1/3 cup water
1 can (16 ounces) blueberries, well drained
1 tablespoon sugar
Spray 24 mini muffin cups or 8 regular sized cups with cooking spray. combine muffin mix and lemon rind. Stir in
water until just blended but still slightly lumpy. Quickly stir in blueberries. Fill cups 2/3 full Sprinkle with sugar. Bake in
preheated 400 oven for 10-12 minutes for mini muffins, or 15-20 for regular size muffins. Let stand a few minutes
before removing from pan.
MANDARIN ORANGE MUFFINS
1 (11 oz.) can mandarin oranges
1 1/2 c. all purpose flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. allspice
1/2 c. sugar
1/3 c. shortening
1 egg, slightly beaten
1/3 c. milk
TOPPING:
1/4 c. melted butter
1/4 c. sugar mixed with 1/2 tsp. Cinnamon
Drain oranges well and pat dry while mixing batter. Mix flour, baking powder, salt, nutmeg and allspice. Cut in
shortening. Add drained orange segments and mix lightly. Combine egg and milk. Add all at once to flour mixture and
mix until flour is moistened. Spoon into greased muffin pan to about 3/4 depth. Bake 20 to 25 minutes at 350.
Remove from pan. While hot dip in melted butter, then roll in cinnamon sugar mixture.
NEW YORK CHOCOLATE CHEESECAKE MUFFINS
3 oz. cream cheese
2 Tbsp sugar
1 cup flour
1/4 cup sugar

1/2 cup chopped walnuts

5 Tbsp sweetened Chocolate Cocoa Mix

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2 tsp. baking powder

1/2 tsp. salt
1 egg beaten
3/4 cup milk
1/3 cup oil
In 1 Qt Batter Bowl, blend cream cheese and 2 Tbsp. sugar till fluffy. Chop walnuts with Food Chopper and add to
cream cheese mixture. Set aside. In 2 Qt Batter Bowl combine flour, 1/4 cup sugar, cocoa, baking powder and salt.
Combine egg, milk and oil in your second 1 Qt. Batter Bowl. Make a well in the dry ingredients and add milk mixture.
Mix with Mix and Scrap. Batter will be thin and lumpy. Spoon about one Tbsp chocolate batter into each greased
muffin cup. Drop one tsp. of the cream cheese mixture on top and then more chocolate batter. Bake immediately.
(This will need to be adjusted for mini muffins.) Bake at 375 for 18-20 minutes. Makes 12 regular muffins.
ORANGE JUICE MUFFINS
2 cups buttermilk baking mix
4 tablespoons sugar, divided
1 egg
1 tsp grated orange peel
1/3 cup orange juice
1 tsp ground cinnamon
Preheat oven to 400. Grease bottoms only of 12 medium muffin cups. Mix baking mix, 2 tablespoons sugar egg,
orange peel and orange juice. Beat vigorously for 30 seconds. Fill muffin cups about 2/3 full. Mix 2 tablespoons
sugar and the cinnamon; sprinkle each muffin with about 1/2 tsp of sugar mixture. Bake 15 minutes. Serve with
butter and honey.
RASPBERRY ALMOND MINI-MUFFINS
2 cups all-purpose flour
2/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup butter, melted
2/3 cup milk
1 egg
3/4 tsp almond extract
1/4 cup raspberry preserves
Powdered sugar
Preheat oven to 400. combine flour, sugar, baking powder, salt and cinnamon in 2QT Batter Bowl. Melt butter on
high about 45 seconds. Stir melted butter, milk egg and almond extract into dry ingredients, mixing until well
combined. Spray DMM Pan with spritzer. Fill prepared Muffin cups using medium SS Scoop (1 scoop per cup).
Press @ 1/2 tsp raspberry preserves into top of muffin batter. Gently fold batter over most of preserves. Bake 12-14
minutes or until light golden brown . cool in pan 5 minutes. Carefully remove, dust with powdered sugar just before
serving.
MINI PECAN PIES - BUY THE READY MADE PIE CRUST AND ROLL IT OUT A BIT MORE (MAKES IT THINNER). USE THE FLOWER
BREAD TUBE AND CUT OUT THE FLOWERS AND THEN PUT THEM INTO THE MINI MUFFIN TIN WITH THE TART SHAPER. PUT
PECAN PIE FILLING INTO THEM AND BAKE THEM. LITTLE PECAN PIES.
Pecan Tassies
1/2 cup margarine
1 pkg. (3oz) cream cheese
1 cup flour
Let margarine and cream cheese soften to room temp. Mix together. All flour & mix to form a soft dough. Chill at
least 1 hour or overnight. (Can be kept in your BB for several days.) Form dough into 30 walnut-sized balls. (I will
use my small stainless steel scoop next time.) Place each ball in a mini-muffin pan cup. Dip the mini-tart shaper in
flour & press into dough to shape tarts.
2 Tblsps melted butter, 3/4 cup brown sugar,
1 1/2 cups chopped pecans, 1 tsp vanilla, 1 egg
Mix all ingredients till well blended. Fill each unbaked tart shell about 2/3 full. Bake at 350 for 15-20 minutes. Dust
tops with powdered sugar when cool (I never do this). The dough and the filling can be refrigerated for several days
and baked as needed. Once baked they freeze very well.
PIE CRUST TARTS - USE 3" CUT N SEAL TO CUT ROUND PIECES OF PIE CRUST. PLACE IN MINI MUFFIN PAN AND USE TART
SHAPER TO FORM A LITTLE PASTRY CUP. BAKE TO A GOLDEN BROWN. THESE CAN BE FROZEN AND KEPT FOR
ENTERTAINING. ALSO GOOD FOR KIDS. THEN FILL WITH PUDDING OR PIE FILLING.
PUMPKIN GEMS
1 yellow cake mix
3 eggs
1/2 cup oil
1 teaspoon baking soda
2 teaspoons cinnamon
1 can (20 ounces) pumpkin
Preheat oven to 350. Blend together all ingredients. Spritz each Mini-Muffin well and fill 2/3 full. Bake for 15
minutes. Cool then frost with Cream Cheese Frosting.
1 package (3 ounces) cream cheese, softened
1 tablespoon milk
3/4 cup butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla

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Cream together butter and cream cheese. Beat in vanilla and milk. Gradually add powdered sugar until frosting is
desired consistency. Yield: 100 mini-cupcakes
Mini PUMPKIN PIES - 1 pkg Jiffy pie crust mix, 1/3 cup water, 1 can pumpkin (inc. ingredients on can evaporated
milk, cinnamon, 2 eggs), Cool Whip or Reddi Whip. Spray MMP; mix mix & water. Use SSS & fill 1/2 full with mix;
place into MMP. Flour Mini Tart Shaper & shape each pie. Mix rest of ingred in bowl, except Cool Whip. Fill each
crust. Bake 350 for 15 min or until pumpkin is done. Remove from oven to Stackable Cooling Rack. Pipe with Cool
Whip from Easy Accent Decorator & sprinkle with Cinnamon Plus. (use crust for other types pies; prick crusts, bake
& cool, fill with chilled pie filling, top with cool whip). Makes 3-3 1/2 DZ
STRAWBERRY CREAM TARTS AU CHOCOLATE
25 Min Prep 5 Min Cook
1/4 c butter
1/4 c light corn syrup
1/2 c choc chips
50 Nilla wafers rolled into crumbs
1 pt strawberries
2 3 oz. Pkgs. cream cheese, softened
1/2 c powdered sugar
In med. saucepan on med. heat melt butter, corn syrup, and choc. chips until mixture is smooth. Remove from
heat. Stir in wafer crumbs. While still warm, divide evenly among mini-muffin cups. Press with Tart Shaper. Chill 15
mins. Remove from pan and set aside to chill some more. In med. bowl, beat together cream cheese and powdered
sugar. Fill each tart with cream cheese mixture. Slice strawberries with Egg Slicer Plus to fan out. Drag through
crystal sugar. Place fan or a few slices on top of each tart.
SUGAR COOKIE CUPS WITH RASPBERRY FILLING
Sugar Cookie Cups - Slice one Pillsbury sugar cookie dough into inch slices. Cut each slice in half and roll into
ball. Grease mini muffin pan and sprinkle with sugar. Place a ball in each cup. Use tart shaper dipped in flour to
make cookie cup. Prick dough before baking (cake tester works
For this). Bake at 350 for 10 minutes or until golden brown. Remove from oven and reshape dough gently with tart
shaper. Remove from pan and co on cooling rack.
Raspberry Filling 2 1/2 cups powdered sugar
1 8 oz. cream cheese
1 pkg. unsweetened raspberries, thawed
1 pkg. vanilla instant pudding (can use sugar free)
Drain and rinse raspberries. Mix cream cheese and powdered sugar. Add raspberries, and blend well. Stir in vanilla
pudding. Chill. Fill cups with raspberry creme (use EAD), and top with shaved white chocolate (use cheese grater).
-------------------------------*** CANDY***-------------------------------CAPPUCCINO BON-BONS
1 (22.5 oz.) box fudge brownie mix
1/3 cup water
1-1/2 TBSP. instant coffee crystals
2 eggs
1/3 cup vegetable oil
1 tsp. ground cinnamon
powdered sugar for dusting
Preheat oven to 350 degrees F. Place mini muffin liners into Deluxe Mini-Muffin Pan cups. In large Batter Bowl, stir
together eggs, oil and water. Add brownie mix and stir until combined. Stir in instant coffee and cinnamon. Fill the
muffin liners halfway to the top. Bake for 10 to 12 minutes. Test for doneness with Cake Tester. When the bon-bons
are completely cool, dust with powdered sugar. Makes 4 dozen bon-bons
FUDGE KISSES
3 cups semi-sweet or milk chocolate chips 1 can sweetened condensed milk cup butter
Line mini-muffin pan cups with decorative paper liners. Place ingredients in microwave safe 2 Qt. Batter bowl.
Microwave at 50% power (MEDIUM) for 3-5 minutes, or until chips are melted. Mix well. Load warm fudge into the
Easy Accent Decorator with open star tip. Press fudge into each cup, forming candy kisses.
MARBLE NUT CLUSTERS
2 cups semisweet chocolate chips 1-1/2 cups chopped nuts 1oz white chocolate, melted
Line Deluxe Mini-Muffin Pan with paper liners. Place chocolate chips in Covered Micro-Cooker and microwave on
HIGH for 3 to 4 minutes, stirring after each minute until melted. Stir in nuts. Using the small Stainless Steel Scoop,
drop chocolate nut mixture into the muffin cups. Drip just a little melted white chocolate into the center of the cup.
Using the Cake Tester, swirl the white chocolate through the chocolate. Cool, keep in the refrigerator in an air tight
container. Makes 2 dozen
PEANUT BUTTER CUPS
cup butter
4 cups powdered sugar

2 cups creamy peanut butter

13

 tsp vanilla
12 oz. chocolate chips
Sift sugar. Melt butter in 2-Qt. Batter bowl in microwave. Add powdered sugar, peanut butter and vanilla to butter
and mix well. Melt chips in Micro-cooker in microwave at 50% power (MEDIUM) for 3-5 minutes. Line Deluxe MiniMuffin Pan cups with paper liners. Pour a small amount of chocolate in each liner. Use small stainless steel scoop
to form peanut butter balls and place in cups. Fill the cups with remaining chocolate.
MINI-SMORE BITES from The Pampered Chef RECIPES FROM THE HEART cookbook
cup graham cracker crumbs
1 cup miniature marshmallows
1 egg
cup sugar, divided
3 milk chocolate bars (1.55 oz each), divided
Multi-colored sprinkles
1 TBSP butter, melted1 pkg. (8 oz) cream cheese, softened
Preheat oven to 325. In medium bowl, combine cracker crumbs, 1 TBSP of sugar and butter. Line mini-muffin cups
with paper liners. Divide crumb mixture among 24 muffin cups; press onto bottoms of cups. Bake 5 minutes.
Meanwhile, place 1-1/2 chocolate bars in medium microwave-safe bowl. Microwave on HIGH 1 to 1-1/2 minutes or
until melted, stirring every 30 seconds. Add cream cheese and the remaining 3 TBSP sugar; beat until smooth.
Blend in egg. Spoon mixture into muffin cups. Bake 15 minutes or until filling is set. Remove from oven. Press a
few marshmallows into each cup. Chop remaining 1-1/2 chocolate bars; sprinkle over tops. Bake 5 minutes or until
marshmallows and chocolate just begin to melt. Immediately transfer muffin cups from muffin pan to wire rack. Top
with multi-colored sprinkles, if desired. Cool to room temperature before serving. Cover and store remaining SMore
Bites in refrigerator. Yield: 24
-------------------------------*** COOKIES,CHEESECAKES & TARTS ***-------------------------------BROWNIE PEANUT BUTTER BITES from The Pampered Chef FAVORITES Cookbook
1 pkg (15 oz) brownie mix 1/3 cup hot water cup oil 1 egg 48 mini peanut butter cups
Preheat oven to 350. Combine brownie mix, water, oil and egg. Beat well. Fill paper-lined Mini-Muffin cups about
full. Press one miniature chocolate covered peanut butter cup into batter in each cup. Bake 15-20 minutes or until
brownie is set. Cool completely. Yield: 40-48 pieces
CHOCOLATE MINT CHEESECAKES
8 oz. Light cream cheese
1/3 cup sugar
1 egg
1/3 cup chocolate chips
cup low-fat cottage cheese
2 TBSP. Flour
tsp. Vanilla tsp. Peppermint extract
Preheat oven to 325 degrees F. Process cream cheese, cottage cheese, sugar, flour, egg and vanilla with electric
blender until smooth. Add melted chocolate chips; process until smooth. Using the small Stainless Steel Scoop,
spoon batter evenly into 24 paper-lined cups of Mini-Muffin Pan. Bake 15-18 minutes or until set. Let cool in pan.
Cover and chill. Yield: 24 mini-cheesecakes
CHOCOLATE NUT TARTS from HOSTESS CHOICE RECIPE COLLECTION
1 pkg.. (15 oz.) Fudge brownie mix
2-1/2 cups pecans or walnuts, chopped finely
1 TBSP. Butter, melted
2 TBSP. Dark corn syrup
Preheat oven to 350. Prepare brownie mix in batter bowl according to pkg directions & set aside. Combine nuts,
butter and corn syrup. Generously spray Mini-Muffin Pan with vegetable oil. Use the small Stainless Steel Scoop to
portion nuts into bottom of cups. Press with floured Mini-Tart Shaper to form a shallow crust. (Nuts will not go up
sides to form a cup). Place brownie mixture on top of nuts with small Stainless Steel Scoop. Bake 13-16 minutes.
Cool for 15 minutes or until tarts remove easily from pan. Yield: 48 tarts
COOKIE KISSES from The Pampered Chef FOOD, FAMILY & FRIENDS cookbook
1 pkg (20 oz) refrigerated chocolate chip cookie dough 36 chocolate kisses, unwrapped
Preheat oven to 350. Lightly spray 36 cups of 2 Deluxe Mini-Muffin Pans with oil and set aside. Cut dough into 9
thick slices, then cut each slice into 4 pieces, to make a total of 36 pieces. Place a piece of dough in each greased
cup. Press dough with floured Mini-Tart Shaper to form cups. In each dough cup, place a chocolate kiss. Bake 1012 minutes. Cool cookies in pan 15 minutes, then remove to cooling rack to finish cooling. Yield: 36 cookies
CRANBERRY APRICOT TARTLETS from Land O Lakes 5th Annual Holiday Cookies
TARTLET SHELLS: cup sugar
1-1/3 cups flour
tsp. Orange zest
cup butter, cut into 4 pieces
tsp. Salt
1-3 TBSP. Orange juice
FILLING: 1-1/2 cups fresh or frozen cranberries
1 cup sugar
1/3 cup orange juice
cup dried apricots, chopped
1 tsp. Orange zest
cup water

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Preheat oven to 375. In small batter bowl combine cup sugar, butter, flour and salt. Beat at low speed, scraping
bowl often, until mixture is crumbly (1-2 minutes). Continue beating, adding orange peel and enough orange juice to
form a dough. Divide dough into 30 equal pieces; set aside. Grease and sugar mini-muffin pans. Place dough in
prepared cups and shape with floured Mini-Tart Shaper. Bake for 14-18 minutes or until edges are lightly browned.
Immediately loosen edges with knife; carefully remove shells using tip of citrus peeler or sharp knife. Place on
cooling rack; cool completely. Meanwhile, in 2-qt. Saucepan combine all filling ingredients. Cook over medium-high
heat, stirring occasionally, until mixture comes to a full boil (5-7 minutes). Reduce heat to low. Cook, stirring
occasionally, until mixture is thickened and liquid is absorbed (15-20 minutes). Cool completely. Just before serving,
assemble tartlets. Spoon rounded teaspoonful filling into each shell; garnish with whipped cream. Yield: 30 tartlets
DOUBLE CHOCOLATE CORDIAL CUPS from The Pampered Chef FOOD, FAMILY & FRIENDS cookbook
Crust: 1 pkg. (8 oz) cream cheese, softened
1/3 cup sugar c unsweetened cocoa powder
cup butter, softened
cup flour
Filling: cup butter
cup sugar
1 tsp. vanilla
6 TBSP unsweetened cocoa powder 1 egg, beaten
1 TBSP Grand Marnier liqueur
Crust: In batter bowl, combine cream cheese, butter & sugar; beat until fluffy. Sift together flour and cocoa; blend
into cream cheese mixture until smooth. Divide and shape into 24 balls, then with Mini-Tart Shaper, press a ball into
each cup of ungreased Deluxe Mini-Muffin Pan. Filling: Preheat oven to 325 degrees F. Melt butter over low heat in
1-1/2 qt. Saucepan. Remove from heat. Stir in cocoa, then sugar, egg, vanilla and liqueur. Spoon chocolate filling
into crust-lined muffin cups, dividing evenly. Bake 25-30 minutes or until filling is set. Cool slightly in pan, then
carefully remove with tip of parking knife. Yield: 24 cups
DOUBLE CHOCOLATE ESPRESSO GEMS from Land O Lakes 5th Annual Holiday Cookies
2/3 cup semi-sweet chocolate chips cup sugar 1 tsp. Vanilla cup chopped pecans
cup butter
2 eggs
cup flour
2 tsp. Instant espresso powder
Filling: 1 bar (4 oz.) High quality bittersweet chocolate, broken into small pieces
30 small pecan halves
30 chocolate-covered espresso coffee beans, opt.
Powdered sugar, opt.
Preheat oven to 375. In small saucepan melt chocolate chips and butter over low heat, stirring occasionally, until
smooth (3-5 minutes). Pour into large batter bowl; cool 5 minutes. Add sugar and eggs; mix well. Gradually stir in
flour. Stir in chopped pecans, espresso powder & vanilla. Line mini muffin pans with paper liners. Fill cups full.
Place pecan in center of each cup; place chocolate pieces on each side of pecan. Bake for 18-23 minutes or until
center is set. Let stand 5 minutes in pan. Remove from pan; gently push espresso bean into each cookie. Cool
completely. Sprinkle with powdered sugar, if desired. Yield: 30 gems
HAWAIIAN TARTS
1 cup butter, softened
1/2 cup powdered sugar 2 TBSP. corn starch
1 egg
1/2 cup white sugar
1 tsp.
vanilla extract
1-3/4 cups flour
1 cup pineapple preserves 1-1/2 cups flaked coconut
Preheat oven to 350. In 2-Qt. Batter Bowl, mix together butter, vanilla and powdered sugar until smooth. In 1-Qt.
Batter Bowl, whisk together flour and corn starch using 10" Whisk. Add flour mixture to butter mixture and stir until a
dough forms. Using the small Stainless Steel Scoop, drop balls of the dough into Deluxe Mini-Muffin Pan cups.
Mold dough into the shape of the cup using floured Mini-Tart Shaper. In each cup, put 1 tsp.. of pineapple preserves.
In 1-Qt. Batter Bowl, mix sugar and egg until well blended. Stir in coconut and put 1 tsp.. of the coconut mixture onto
each of the pineapple filled tarts. Bake for 25-30 minutes. Cookie crusts should be slightly golden. Cool tarts in pan
for at least 15 minutes before attempting to remove. Lightly tap Mini-Muffin Pan on the counter to loosen tarts. Dust
lightly with confections' sugar before serving. Makes 3 dozen tarts
HOLIDAY CANDY COOKIE BITES from Land O Lakes 5th Annual Holiday Cookies
1-1/3 cups packed brown sugar
2 tsp. Vanilla
2-1/2 cups quick oats
2/3 cup butter, softened
1 cup flour
1 cup vanilla chips
1/3 cup peanut butter
1 tsp. Baking powder 1 pkg. (10 oz.) Red & green M&M
2 eggs
tsp. Baking soda
Preheat oven to 350. In large batter bowl on medium speed, cream together sugar, butter & peanut butter. Add
eggs and vanilla; beat until well mixed. On low speed, add flour, baking powder & soda. Beat until well mixed. Stir
in oats, candy and chips. Line mini muffin pan with paper liners. Drop dough by heaping teaspoonfuls into paper
lines. Bake for 15-17 min or until set and light golden brown. Yield: 6 dozen

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---------------------------------*** CHOOSE A TASSIE FILLING ***------------------------------------HOLIDAY TASSIES from 1999 Better Homes and Gardens Holiday Cooking
cup butter, softened
3 oz. Cream cheese, softened
1 cup flour
Preheat oven to 325. Beat butter and cream cheese in large batter bowl on medium to high speed for 30 seconds.
Stir in flour till combined. Cover and chill 1 hour or till dough is easy to handle. Divide chilled dough into 24 equal
portions. Roll each portion into a ball and place in mini-muffin pan cups. Shape with floured Mini-Tart Shaper. Fill
each cup with 1-2 rounded teaspoons of filling. Bake for 25 to 30 minutes or till tops are lightly browned. Cool
slightly in pans. Remove from pans and cool completely on cooking rack. Yield: 24 tassies
Almond-Raspberry Filling: Beat 1 egg, cup sugar and cup almond paste, crumbled, in a small batter bowl.
Divide cup red raspberry preserves among pastry-lined muffin cups (about tsp.. ea.). Spoon 1 level tsp.. of the
almond mixture over preserves. Sprinkle with chopped sliced almonds. Drizzle cooled baked tassies with additional
red raspberry preserves, if desired.
Apricot-Pecan Filling: Cover 1/3 cup finely snipped dried apricots with boiling water; let stand 5 minutes. Drain well.
Stir 1 egg, cup packed brown sugar and 1 TBSP. melted butter in a small batter bowl till combined. Stir in 1/3 cup
coarsely chopped pecans and the drained apricots.
Brownie-Nut Filling: Melt cup semisweet chocolate chips and 2 TBSP. butter in covered Microcooker. Stir in 1/3
cup sugar, 1 beaten egg and 1 tsp.. Vanilla. Place a whole filbert or peanut in each pastry-lined muffin cup. Top with
1 rounded teaspoon chocolate mixture.
Chess Filling: Stir 1 beaten egg, 1 egg yolk, cup sugar, 2 TBSP. Melted butter, 4 tsp.. Milk, 1 tsp.. Cornmeal,
tsp.. Fine lemon zest and 1 tsp.. Lemon juice in small batter bowl. Garnish each cooled baked tassie with red and
green candied cherries, if desired.
Cranberry-Nut Filling: Beat 1 egg, cup packed brown sugar, 1 TBSP. Melted butter and 1 tsp.. Vanilla in a small
batter bowl. Stir in 1/3 cup finely chopped fresh cranberries and 3 TBSP. Chopped walnuts or pecans.
Cream Sherry-Almond Filling: Beat cup sugar, 2 TBSP. Butter, 1 TBSP. Flour and tsp.. Nutmeg in small batter
bowl; beat in 2 eggs & 2 TBSP. Cream sherry; stir in cup ground almonds. Divide 2 TBSP. Strawberry or raspberry
jam among pastry-lined muffin cups (about tsp.. Ea.); top w/about 1 TBSP. Filling.
Lemon-Coconut Filling: Beat 2 eggs, cup sugar, 2 TBSP. Melted butter, tsp.. Fine lemon zest and 1 TBSP.
Lemon juice in small batter bowl. Stir in cup flaked coconut.
Original Pecan Pie Filling: Beat 1 egg, cup packed brown sugar, 1 TBSP. Melted butter and 1 tsp.. Vanilla in small
batter bowl. Stir in cup coarsely chopped pecans.
Pumpkin Filling: Stir together 1 egg, cup canned pumpkin, cup sugar, cup milk and 1 tsp. Pumpkin pie spice
in small batter bowl.
MINI APPLE CHEDDAR TARTS from The Pampered Chef FAVORITES Cookbook
2-3 medium apples
3 TBSP brown sugar
1 tsp flour
1/3 cup shredded Cheddar cheese 1 tsp cinnamon 1 pkg (8 oz) refrigerated crescent roll
Preheat oven to 350. Peel, core and slice apples with Apple Peeler/Corer/Slicer. Cut apple slices into small cubes.
Toss apples with cheese, sugar, cinnamon and flour to combine. Set aside. Place crescent roll dough on 9 x13
cutting board. Pinch edges together and press out to cover board. Cut dough into 24 small squares using the Pizza
Cutter. Lightly grease Mini-Muffin Pan. Press dough squares into pan. Drop mound of apple mixture into each
dough-lined cup. Bake for 15-20 minutes. Serve warm. Yield: 24 tarts
MINI-BASKET CRISPY TREATS from The Pampered Chef FOOD, FAMILY & FRIENDS cookbook
5-1/2 cups crisp rice cereal
192 (about 8 oz) small jelly beans
cup butter 1 pkg. (10 oz) mini marshmallows
48 2 pieces red licorice whip
In 2-qt. Saucepan, melt butter over low heat. Add marshmallows and stir until marshmallows are melted and mixture
is smooth, about 2 minutes. Remove from heat, stir in cereal. Working quickly, spoon mixture into cups of 2 Deluxe

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Mini-Muffin Pans. Dip Mini-Tart Shaper into water and press into each cup to form a basket, dipping shaper into
water as necessary to prevent sticking. Press licorice whip into sides of each basket to form handle. Let baskets
cool 30 minutes, then remove from pans and fill with jelly beans. Yield: 4 dozen mini-baskets
MINI BROWNIE BUTTONS from KIDS IN THE KITCHEN Cookbook
1/3 cup butter
cup sugar
tsp vanilla
cup M&M
2 squares (1 oz. ea.) unsweetened baking chocolate
2 eggs cup flour
Preheat oven to 325. Place paper lines in cups of Deluxe Mini-Muffin Pan; set aside. In 2qt. Saucepan, melt butter
and chocolate over very low heat, stirring constantly. Remove saucepan from heat and stir in sugar, eggs and
vanilla. Add flour and cup of the M&Ms; mix well. Fill muffin cups full. Sprinkle remaining M&Ms over batter.
Bake 12-13 minutes. (Do not over bake.) Cool 5 minutes and remove brownies to cooling rack. Store in airtight
container at room temperature. Yield: 24 brownies
MINI CHEESE CAKES
2 pkgs. (8 oz.) cream cheese, softened
3/4 cup sugar
1 tsp. vanilla extract
1 (20 oz. ) can cherry pie filling
2 eggs
1 box (12 oz.) vanilla wafers
Preheat oven to 350. Line Deluxe Mini-Muffin Pan with paper liners. Finely chop vanilla wafers with Food Chopper
and place 1/2 tsp. of crushed vanilla wafers into each paper cup. In 2-Qt. Batter Bowl, cream together the cream
cheese, sugar, eggs and vanilla. Fill each paper liner with this mixture, almost to the top. Bake for 15 minutes.
Cool. Top with a teaspoonful of cherry pie filling. Makes 48 mini cheesecakes
PEANUT BUTTER CUP COOKIES
1-1/4 cups flour
1/4 tsp. Salt
1/2 cup white sugar
1 egg
3/4 tsp. baking soda 1/2 cup butter, softened
1/2 cup packed brown sugar
1 tsp. Vanilla
40 mini peanut butter cups
Preheat oven to 350. In 1-Qt. Batter Bowl, whisk together flour, baking soda and salt using 10" Whisk. In 2-Qt.
Batter Bowl, cream butter and sugars together. Stir in egg and vanilla. Stir flour mixture into the creamed mixture.
Using the small Stainless Steel Scoop, drop level scoopfuls into the cups of the Deluxe Mini-Muffin Pan. Bake for 8
to 10 minutes, until lightly browned. Remove from oven and immediately press a peanut butter cup into the center of
each cookie. Allow the cookies to cool for 10 minutes before removing from the pan. Place on Non-Stick Cooling
Rack to cool completely. Makes 40 cookies
-------------------------------------------***MUFFINS & CUPCAKES***-------------------------------------------------APPLE SPICE MUFFINS
1/2 cup butter
2 eggs
2 tsp. baking powder
1 tsp. Allspice
1/2 tsp. baking soda
1 cup applesauce
2/3 cup sugar 1-1/2 cups flour
1 tsp. cinnamon
Preheat oven to 350. Line Deluxe Mini-Muffin Pan with 16 paper liners. In large Batter Bowl, cream together butter
and sugar. Add eggs and beat until smooth. Blend in cinnamon, allspice, baking powder and baking soda.
Alternately add in a half cup of applesauce, one cup of flour, remaining applesauce and remaining flour. Stir until just
blended together. Fill muffin cups 2/3 of the way full. Bake for 17 minutes. Makes 15 muffins
APPLESAUCE MUFFINS from The Pampered Chef RECIPES FROM THE HEART cookbook
cup butter, softened
1 cup applesauce
tsp nutmeg
tsp salt
1 cup sugar
2 cups flour
1 tsp baking soda
cup chopped nuts, optional
1 egg
1 tsp cinnamon
Preheat oven to 400. Line 24-36 mini muffin cups with paper liners. In large bowl, beat together butter and sugar at
medium speed of electric mixer until well blended. Blend in egg and applesauce. In medium bowl, combine flour,
cinnamon, nutmeg, baking soda and salt. Add to butter mixture; mix well. Stir in nuts, if desired. Fill prepared muffin
cups 2/3 full. Bake 12-15 minutes or until golden brown. Yield: 24-36 mini muffins
CAT CUPCAKES from The Pampered Chef FOOD, FAMILY & FRIENDS cookbook
1 box (18-19 oz) cake mix, any flavor
210 (about 9 oz) small jelly beans
3 cups chocolate icing
60 3-inch pieces black licorice whip
Preheat oven to 350. Line 3 Deluxe Mini-Muffin Pans with paper liners (60 liners). Prepare cake batter according
to package directions; spoon into prepared muffin cups, filling cups 2/3 full with batter. Bake 15 minutes or until
Cake Tester inserted in center of cupcake comes out clean. Cool cupcakes in pans 15 minutes, then turn onto

17

cooling rack to finish cooling. Spread each cupcake with icing. Use 2 jelly beans to make ears for each cat; cut
remaining jelly beans in half to make eyes and noses. Cut each licorice piece into six 1/2-inch lengths to make
whiskers. Yield: 5 dozen mini cupcakes
CHOCOLATE CHIP MUFFINS
2 cups flour
3 tsp. baking powder
tsp. Salt
cup sugar
cup mini chocolate chips
3/4 cup milk
Topping: 3 TBSP. white sugar 2 TBSP. brown sugar

1/3 cup vegetable oil

1 egg

Preheat oven to 400. In Deluxe Mini-Muffin Pan, line 12 cups with paper baking liners. In small Batter Bowl, whisk
together flour, 1/2 cup sugar, baking powder, chocolate chips and salt. In large Batter Bowl, whisk together milk, oil
and egg. Add dry flour mixture all at once; stir just until dry ingredients are moistened (batter will be lumpy). Fill
cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 TBSP. sugar and 2 TBSP. brown sugar.
Bake for 20 to 25 minutes or until Cake Tester inserted in center comes out clean. Cool 1 minute before removing
from pan. Serve warm. Makes 1 dozen
CHOCOLATE ZUCCHINI MUFFINS
3 eggs
2 tsp vanilla
1 tsp baking powder
tsp. Cloves
2 cups sugar
2 cups shredded zucchini
tsp salt
tsp Cardamom
1 cup vegetable oil
3 cups flour
tsp cinnamon
1/2 cup unsweetened cocoa powder
tsp baking soda
tsp nutmeg
Preheat oven to 350. Lightly grease or line Deluxe Mini-Muffin Pan with paper lines. In large Batter Bowl, beat
eggs. Beat in sugar and oil. Add cocoa, vanilla, zucchini and stir well. Stir in flour, baking soda, baking powder, salt,
cinnamon, nutmeg, cloves and cardamom. Mix until just moist. Fill prepared muffin tins 2/3 of the way full. Bake for
20 to 25 minutes. Remove from pan and let cool on cooling rack. Store loosely covered. Yield: 2 dozen
CORNY CORN MUFFINS from KIDS IN THE KITCHEN Cookbook
2 TBSP green or red bell pepper, finely chopped
1 pkg (7-1/2 to 8-1/2 oz) corn muffin mix, plus ingredients to make muffins
cup thawed frozen corn or canned corn, drained
Preheat oven to 350. Place paper liners in cups of Deluxe Mini-Muffin Pan. In 2 qt. batter bowl, prepare corn muffin
mix according to package directions. Stir in bell pepper and corn. Fill muffin cups full. Bake 12-13 minutes.
Remove muffins to cooling rack. Serve warm. Yield: 2 dozen
EASY CITRUS MUFFINS from HOSTESS CHOICE RECIPE COLLECTION
1 small box (9 oz.) Yellow cake mix
1/4 cup cold water
1 tsp. Lime juice
1 tsp. Lemon zest
1 container (8 oz.) Lemon yogurt
1 egg
1 tsp. Lime zest
Optional toppings: cup sugar
1 tsp. Lemon zest
1 tsp. Lime zest
Preheat oven to 400. Combine cake mix, yogurt, water, egg and lime juice in batter bowl. Zest lemon and lime with
Lemon Zester/Scorer. Add zest to cake batter. Mix to combine. Line cups of Deluxe Mini-Muffin Pan with paper
liners. Fill cups 2/3 full. Bake for 20-25 minutes. Combine sugar and zest. While warm, dip tops into topping.
Yield: 36 mini muffins
HARVEST APPLE MINI-MUFFINS from The Pampered Chef RECIPES FROM THE HEART cookbook
2 cups flour
1 tsp cinnamon
1 egg
cup sugar
tsp nutmeg
cup apple juice
1 TBSP baking powder
tsp salt
1 medium apple, peeled & chopped
Preheat oven to 400. Lightly grease 24 mini-muffin cups, or line with paper liners. In large bowl, combine flour,
sugar, baking powder, cinnamon, nutmeg and salt. In small bowl, whisk egg and juice. Add to dry ingredients; stir
until just moistened. (Batter will be lumpy.) Stir in apple. Fill prepared muffin cups full. Bake 12-15 minutes or
until golden brown. Yield: 24 mini-muffins
HEARTY OATMEAL MUFFINS from The Pampered Chef RECIPES FROM THE HEART cookbook
Batter: 1-1/2 cups flour
1 TBSP baking powder
1 egg
1 cup rolled oats
1 tsp cinnamon
1 cup milk
cup packed brown sugar
tsp salt
cup vegetable oil
Topping: 2 TBSP rolled oats
1 TBSP sugar
tsp cinnamon

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Preheat oven to 400. Line 24-36 mini-muffin cups with paper liners or lightly grease bottoms only. For batter,
combine flour, oats, brown sugar, baking powder, cinnamon and salt in large bowl. In small bowl, whisk egg, milk
and oil. Add to dry ingredients; stir until just moistened. (Batter will be lumpy.) Fill each cup full. For topping,
combine oats, sugar and cinnamon in small bowl; sprinkle evenly over batter in muffin cups. Bake 12-14 minutes or
until golden brown. Let muffins stand a few minutes before removing from pan. Yield: 24-36 muffins
LIL CITRUS MUFFINS from The Pampered Chef CLASSICS Cookbook
1 cup flour
cup butter, softened
cup sour cream
1 tsp lime or lemon zest
tsp baking powder
2/3 cup sugar
tsp vanilla 2 TBSP melted butter
tsp baking soda
1 egg
1 tsp orange zest cup sugar 1/8 tsp salt
Preheat oven to 375. Line cups of Deluxe Mini-Muffin Pan with paper liners. In small batter bowl, combine flour,
baking powder, baking soda and salt; mix well. In 2 qt. Batter bowl, beat cup butter and 2/3 cup sugar until
creamy. Add egg; beat until smooth. Mix in sour cream and vanilla. Add flour mixture and zest; mix well. Fill each
cup full. Bake 12-13 minutes or until light golden brown. Do not over bake. Cool in pan 3 minutes; remove from
pan. While warm, dip tops of muffins into melted butter then in sugar, if desired. Yield: 2 dozen muffins
RASPBERRY-ALMOND MINI MUFFINS from The Pampered Chef RECIPES FROM THE HEART CKBK
2 cups flour
tsp ground cinnamon
tsp almond extract
2/3 cup sugar
1 egg
cup raspberry preserves
2 tsp baking powder
2/3 cup milk
Powdered sugar
tsp salt
cup butter, melted & cooled
Preheat oven to 400. Lightly grease mini-muffin cups or line with paper liners. In large bowl, combine flour,
granulated sugar, baking powder, salt and cinnamon. In medium bowl, combine egg, milk, butter and almond
extract. Stir egg mixture into dry ingredients. Mix just until dry ingredients are moistened. (Batter will be lumpy.) Fill
each cup 2/3 full. Press about tsp. Raspberry preserves into center of each muffin. Gently fold batter over most
of preserves. Bake 12-14 minutes or until light golden brown and wooden pick inserted in center comes out clean.
Cool in pan 5 minutes. Remove carefully; serve warm or at room temperature. Dust with powdered sugar just
before serving. Yield: 24 mini muffins
PUMPKIN GEMS from The Pampered Chef FAVORITES Cookbook
1 yellow cake mix cup oil 1 tsp. Baking soda
2 tsp. Cinnamon 1 can (20 oz.) pumpkin 3 eggs
Cream Cheese Frosting: 3 oz. Cream cheese, softened
cup butter softened
tsp. Vanilla
1 TBSP. milk 2 cups powdered sugar
Preheat oven to 350. Line mini muffin pan cups with paper liners. Blend together all ingredients in 2 Qt. Batter
bowl. Fill cups 2/3 full. Bake for 12-15 minutes. Cool, then frost with Cream Cheese Frosting. Cream cheese
frosting: Cream together butter and cream cheese. Beat in vanilla and milk. Gradually add powdered sugar until
frosting is desired consistency. Yield: 100 mini cupcakes
SODA BREAD MUFFINS from THE KITCHEN IS THE HEART OF THE HOME Cookbook
1-1/2 cups whole wheat flour
1 tsp baking soda
1 cup buttermilk
cup sugar
tsp salt
Preheat oven to 400. Combine flour, sugar, baking soda and salt in a medium batter bowl and mix well. Add
buttermilk, stirring just until moistened. Spoon batter into 24-36 greased muffin cups. Bake for 12-15 minutes.
Yield: 24-36 mini-muffins
STRAWBERRY MUFFINS from The Pampered Chef RECIPES FROM THE HEART cookbook
Batter: 2 cups flour
tsp salt
1/3 cup vegetable oil
cup sugar
1 egg
1 cup chopped fresh strawberries
1 TBSP baking powder
cup milk
Topping: 1 TBSP sugar
tsp cinnamon
Preheat oven to 400. Line 24-36 mini muffin cups with paper liners. For batter, combine flour, sugar, baking powder
and salt in large bowl. In small bowl, whisk egg, milk and oil. Add to dry ingredients; stir until must moistened.
(Batter will be lumpy.) Gently stir in strawberries. Fill each prepared cup 2/3 full. For topping, combine sugar and
cinnamon in small bowl; sprinkle evenly over batter in cups. Bake 12-15 minutes or until golden brown. Yield: 24-36
mini muffins
SUNSHINE BLUEBERRY MUFFINS from The Pampered Chef RECIPES FROM THE HEART cookbook

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Batter: 2 cups flour

tsp salt
1/3 cup vegetable oil
1/3 cup sugar
1 cup fresh or frozen blueberries
8 oz lemon yogurt
2 tsp baking powder 2 eggs zest of 1 lemon
1 tsp baking soda
Glaze:
cup powdered sugar
4-5 tsp milk
Preheat oven to 400. Line mini muffin cups with paper liners. For batter, combine flour, sugar, baking powder,
baking soda & salt in large bowl; add blueberries; toss to coat. In small bowl, whisk egg & oil; blend in yogurt and 1
tsp of the lemon zest. Add to dry ingredients; stir until just moistened. (Batter will be lumpy.) Fill prepared cups
full. Bake 12-15 minutes or until golden brown. Cool slightly. For glaze, combine remaining lemon zest, sugar and
milk in small bowl; mix well. Drizzle over muffins. Yield: 24-36 mini muffins
SURPRISE CUPCAKES from The Pampered Chef FOOD, FAMILY & FRIENDS cookbook
1 box (18-19 oz) cake mix, any flavor
2 cups icing, any flavor
Surprise Options:
M & M candies
gumdrops
chocolate kisses
jelly beans
Preheat oven to 350. Line 3 Deluxe Mini-Muffin Pans with paper liners (60 liners). Prepare cake batter according to
package directions; fill cups 2/3 full with batter. Bake 8 minutes, remove from oven and top each cupcake with a
surprise. Return to oven and bake another 3 to 4 minutes. Cool cupcakes in pans 15 minutes, then remove from
pans to finish cooling. Use Easy Accent Decorator to cover each cupcake with a swirl of icing, then top each one
with an additional surprise. Yield: 5 dozen mini cupcakes
VICTORIAN JEWELS (Mini Fruitcakes)
1-1/2 cups diced candied fruit
cup brown sugar tsp baking soda
tsp nutmeg
cup raisins & golden raisins
1/3 cup butter
tsp salt
1 cup chopped walnuts
cup currants
1 egg
tsp allspice
Candied cherries & nuts
cup brandy or apple juice 1 cup flour
tsp cinnamon
apple jelly, for glaze
Marinate fruit and raisins in brandy or juice overnight. Preheat oven to 300. Cream sugar, butter and egg. Sift
together flour, soda, salt & spices; stir into creamed mixture. Mix in walnuts and marinated fruit. Line mini muffin
pan cups with paper liners. Fill full. Top each with a cherry or walnut piece. Bake for 30 minutes. Remove from
pan; brush tops with brandy or juice while warm. Cool; sore in airtight container. Before serving, brush with melted
apple jelly. Yield: 5 dozen

For more information, ideas, tips & recipes for all our Pampered Chef products
. . .to book a Cooking or Catalog Show, Bridal/Wedding Shower, Fund-raisers:
*Avg. host earns - $100+ FREE products of their choice, 2-3 half-price of their choice, 25% unlimited
discount on products at your show, 60% off host special for up to 6 months, 10% discount for 1 year.
. . . or to ask what Pampered Chef can do for you:
*Need extra money left at the end of the month? Would $400-500+ help?
Try on our Apron and see if it fits your lifestyle & familys income needs.
Flexible schedule, extra $, products, bonuses & trips, working part-time!
Contact your consultant:
Kate Prolman #465581
Independent Sales Consultant, Wedding Registry Coordinator
(603)494-1174c 880-3623 kateprolman@yahoo.com
View our current catalog, outlet specials or place an order on-line 24/7:
www.pamperedchef.biz/nhkateskitchen
FUDGE PUDDLES
(our family favorite)
3/4 CUP BUTTER 3/4 CUP PEANUT BUTTER

3/4 CUP SUGAR

3/4 CUP BROWN SUGAR

20

1 LARGE EGG 3/4 Tsp VANILLA 2 CUP FLOUR 1 Tsp BAKING SODA 3/4 Tsp SALT
Fudge Filling: 1 c milk chocolate chips, 1 c semi-sweet chips, 1 can sweetened condensed milk,
1 tsp Vanilla, nuts, chopped - optional
Cream butter, peanut butter & both sugars together in 2 Qt Batter Bowl; add egg & vanilla & mix well. Stir
together flour, baking soda & salt; add to creamed mixture. Chill 1 hour. Shape into 48-60 balls, using
Small Stainless Steel Scoop. Place in lightly greased mini muffin pan. bake at 325 for 14-16 minutes.
remove from oven & immediately make wells by pressing with Tart Shaper in center. Cool in pans for 5
minutes; remove to Nonstick Cooling Rack.
Filling: Melt chocolate chips in Covered Micro-cooker; stir in milk & vanilla. Fill each shell. Can be topped
with chopped nuts. Let set. Freezes well.
Variation (oldest daughter/Lauren came up with): Substitute sugar cookie dough for Peanut Butter dough;
use a portion of the sweetened condensed milk add your favorite flavoring/extract (orange, strawberry, etc.)
drizzle a small bit into the baked/cooled sugar cookie cup. Fill cup with chocolate filling as above Fudge
Puddle.
NOTES:

21