BROWNIE MUFFIN PAN RECIPES

Steps:

• Heat oven to 350°F (325°F for nonstick pan). Place paper baking cups in 24 miniature muffin cups.
• With sharp knife, cut each brownie dough round in half crosswise to make 2 halves; roll into balls. Place 1 ball into each muffin cup.
• Bake 15 to 17 minutes or until toothpick inserted into center comes out almost clean. Cool 10 minutes in pan; carefully remove to cooling rack.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until chips are melted and smooth. Transfer melted chips to small resealable food-storage plastic bag; cut small corner from one end of bag. Drizzle onto brownies, and top with sprinkles; serve. If desired, refrigerate about 15 minutes or until chocolate drizzle is set before serving.

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix oil and 1 teaspoon of the Greek seasoning. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
• In same large bowl, mix dressing and remaining 1 teaspoon Greek seasoning. Add chicken to mixture, and toss to coat; arrange in single layer in pan next to potatoes. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are browned and very tender.
• Drizzle entire pan with honey. Add spinach to pan. Return pan to oven; roast 1 to 2 minutes longer or until spinach wilts slightly.
• Top with remaining ingredients.