SOUVINER CUPS RECIPES

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JALAPENO POPPER CUPS RECIPE - FOOD.COM



Jalapeno Popper Cups Recipe - Food.com image

I found this online; you can make the filling ahead of time and refrigerate covered until ready to fill the phyllo cups.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 15 cups, 4-6 serving(s)

Number Of Ingredients 6

15 frozen miniature phyllo tart shells
4 ounces cream cheese, softened
1/2 cup cheddar cheese, shredded
2 jalapeno peppers, seeded and chopped
1 tablespoon hot pepper sauce
bacon bits

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place phyllo cups onto a baking sheet.
  • Stir together cream cheese, Cheddar cheese, jalapenos, and hot sauce in a bowl.
  • Spoon mixture into phyllo cups.
  • Sprinkle bacon bits on top.
  • Bake in preheated oven until golden brown, about 15 to 20 minutes.
  • Serve warm.

Nutrition Facts : Calories 156.5, FatContent 14.4, SaturatedFatContent 8.5, CholesterolContent 46.1, SodiumContent 272.3, CarbohydrateContent 1.9, FiberContent 0.2, SugarContent 1.3, ProteinContent 5.3

HOLIDAY SUGAR COOKIE CUPS RECIPE - BETTYCROCKER.COM



Holiday Sugar Cookie Cups Recipe - BettyCrocker.com image

You may be the head elf in the kitchen, but if you want to get the little helpers involved, try these Holiday Sugar Cookie Cups. These deliciously cheerful treats are made with Betty Crocker™ Sugar Cookie Mix for that classic sugar cookie flavor, transformed into a red and green bite-sized confection. Don't forget to top it off with Betty Crocker™ Rich & Creamy Frosting. They're festive, fun and an easy way to pass down a holiday-making memory.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 36

Number Of Ingredients 5

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/4 cup plus 2 teaspoons red, green and white candy sprinkles
1 container Betty Crocker™ Rich & Creamy vanilla frosting
1 1/2 teaspoons Betty Crocker™ red gel food color

Steps:

  • Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
  • In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms. Stir in 1/4 cup candy sprinkles. Shape into 36 (1 1/4-inch) balls. Place in mini muffin cups. Press indentation in center of each with end of wooden spoon.
  • Bake 8 to 10 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to make 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 20 minutes. Loosen edges with small knife if needed. Remove to cooling rack. Cool completely, at least 30 minutes.
  • In small bowl, place half of the frosting. Tint red with food color. Place large piping bag fitted with medium star tip on its side. Using large icing spatula, spoon remaining vanilla frosting so it covers half of the length of side of piping bag. Carefully spoon red tinted frosting on top. Insert tip into indentation in each cookie cup. Squeeze bag to fill opening, and pipe about 2 heaping teaspoons per cookie cup. Sprinkle with remaining 2 teaspoons sprinkles. Store loosely covered at room temperature.

Nutrition Facts : Calories 140 , CarbohydrateContent 21 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 3 g, ServingSize 1 Cookie Cup, SodiumContent 85 mg, SugarContent 14 g, TransFatContent 0 g

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