MUFFIN TIN CHICKEN POT PIE RECIPES

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MUFFIN-TIN MAC AND CHEESE CUPS RECIPE - BETTYCROCKER.COM



Muffin-Tin Mac and Cheese Cups Recipe - BettyCrocker.com image

These muffin-tin mac and cheese cups work equally well on a buffet or in a lunch box!

Provided by Betty Crocker Kitchens

Total Time 1 hours 10 minutes

Prep Time 35 minutes

Yield 12

Number Of Ingredients 9

1/2 lb uncooked elbow macaroni
4 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup milk
2 cups shredded sharp Cheddar cheese (8 oz)
1/2 cup Progresso™ plain panko crispy bread crumbs
1 tablespoon finely chopped fresh Italian (flat-leaf) parsley

Steps:

  • Heat oven to 425°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray. Cook macaroni as directed on package; drain, and set aside.
  • Meanwhile, in 4-quart saucepan, melt 2 tablespoons of the butter over medium heat. Add flour, salt and pepper; cook and beat with whisk 1 to 2 minutes or until thickened. Slowly beat in milk. Heat just to boiling, stirring frequently. Remove from heat. Stir in cheese. Stir in macaroni. Divide mixture evenly among cups.
  • In medium microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 60 to 90 seconds or until melted. Stir in bread crumbs and parsley. Spoon on top of mixture in cups. Gently press.
  • Bake 18 to 22 minutes or until bread crumb mixture is golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 220 , CarbohydrateContent 22 g, CholesterolContent 30 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 9 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 2 g, TransFatContent 0 g

MUFFIN-TIN KEY LIME PIES RECIPE - BETTYCROCKER.COM



Muffin-Tin Key Lime Pies Recipe - BettyCrocker.com image

Key lime pie is great, but these adorable cocktail party-sized Key lime pies are out of this world!

Provided by Betty Crocker Kitchens

Total Time 2 hours 45 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 9

1 cup graham cracker crumbs (about 8 squares)
2 tablespoons granulated sugar
4 tablespoons butter, melted
1 can (14 oz) sweetened condensed milk (not evaporated)
4 egg yolks
1/2 cup fresh lime juice
1 tablespoon grated lime peel
3/4 cup heavy whipping cream
1 tablespoon powdered sugar

Steps:

  • Heat oven to 350°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray.
  • In medium bowl, mix graham cracker crumbs, granulated sugar and melted butter. Divide mixture evenly among cups; press into cups using bottom of glass. Bake 8 to 10 minutes or until firm; remove. Cool 5 minutes.
  • Meanwhile, in large bowl, beat condensed milk and yolks with whisk. Stir in lime juice and 1 teaspoon of the lime peel. Divide mixture evenly among cups. Bake 9 to 11 minutes or until set. Cool completely in muffin pan on rack, then cover and refrigerate at least 2 hours but no longer than 12 hours.
  • Just before serving, beat whipping cream in medium bowl with electric mixture 45 to 90 seconds or until it just holds soft peaks. Add powdered sugar and remaining 2 teaspoons lime peel; beat to stiff peaks, 30 to 60 seconds. Top pies with whipped cream mixture.

Nutrition Facts : Calories 250 , CarbohydrateContent 28 g, CholesterolContent 100 mg, FatContent 2 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 115 mg, SugarContent 24 g, TransFatContent 0 g

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