muffintinmommy

Cool & Creative Ways to Use Your Muffin Tins!

Candy Match Game

Whether it’s too wet or to steamy and your stuck inside with the kiddos, take the time to play with them, you will both appreciate it later 🙂  Here is a fun game for those days when it’s too yucky to go outside & play. Packed full of learning opportunities for your little one! This activity is great for teaching counting, 1 to 1 correspondence as well as practicing fine motor skills and so much more!

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What you need…

Mini muffin tin

One large foam dice

A cup of M&M’s for each player (sorted into colors as seen above)

 

Here’s the how to from Michelle from at Totally Tots.

To play, we took turns rolling the dice and then matching the M&M’s to the dots on the dice.  This really helped Juliette (2.5 years) practice counting and to see how many she needed.  For Emily (almost 5 years old) this was great practice in recognizing the amounts shown on the dice, she would say how many she needed and then get them.

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Finally, she placed one M&M in each spot in the mini-muffin tin and then the next person took their turn until we filled up the whole tray.

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While working together to fill up the tray we did a lot of counting.  The girls were excited when we finished and Emily thought it would be a good idea to count each color of M&M’s to see which color we had the most of.  This was a great opportunity to extend this for Emily and talk about comparing amounts.

*This game can be changed to fit any theme that you are working with, instead of candy you can use mini erasers, buttons, coins, pom poms or any other small items you wish.

You can’t beat good old fashioned play time with your kids, it goes so far ❤ And how cool that we can do it with a muffin tin, lol!

I have more learning while you play, muffin tin activities to share so keep coming back for more!!

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Mini Taco Bowls

I saw an infomercial on TV last night that made me think of this recipe. Have you seen it? It’s called Perfect Torlilla… well here’s a way to make your own taco bowls without spending any $$!! Well, you do have to buy tortillas, lol but no need to order a fancy pan 😉 You guessed it… all you need is a MUFFIN TIN!!!!

This recipe comes from a blog called emily bites. She posts lightened-up recipes  which are relatively simple and uncomplicated, not to mention yummy 🙂 Now of course you can use your own taco meat recipe and top however you like, but it’s always nice to have another especially if it’s a tasty lighter version 😉

Here’s the info…

Mini Taco Bowls
Source: Emily Bites Original

Ingredients:
6 – 6” Tortillas (I used Mission Extra Thin Yellow Corn Tortillas)
Cooking Spray
½ lb Extra Lean Ground Turkey (I used Jennie-O) OR 95% Lean Ground Beef
½ packet of Taco Seasoning (I used Old El Paso)
1/3 c water
3 T Reduced Fat Shredded Mexican Cheese (I used Weight Watchers brand)
6 t Taco Sauce (I used Ortega)
Shredded Lettuce
6 Grape Tomatoes, quartered

Directions:
1.    Preheat the oven to 375.
2.    Sprinkle each tortilla lightly with water and stack them on a plate. Cover the top with another plate turned upside down and microwave the tortillas for 1 minute or until warm. Turn two 12 cup muffin pans upside down. Mist each side of a tortilla lightly with cooking spray and center it in the space between 4 muffin cups, creating a bowl. Repeat with the 5 remaining tortillas, forming 3 bowls on each tin (as pictured above). Bake in the oven for 8-10 minutes.
3.    While the tortilla bowls are baking, spray a large skillet with cooking spray and add the ground turkey or beef and brown. Add 1/3 c water and taco seasoning, bring to a boil and then reduce heat to simmer 3-4 minutes.
4.    Let the tortilla bowls cool for a few minutes after removing them from the oven. In each bowl, layer ¼ c meat, 1 T cheese, 1 t taco sauce, 4 quarters of grape tomato and some shredded lettuce (in any order you choose).

Yields 3 (2 taco) servings. Weight Watchers Points Plus: 5 per serving.
The points per 2 taco serving remain the same whether using the extra lean ground turkey or the 95% lean ground beef.

And here is the finished product!

Tip: Use a jumbo 6 cup muffin tin as a taco making station!!! Put your cheese, tomatoes, salsa, lettuce, sour cream, black olives or whatever toppings you like into each cup and voila! You only have 1 dish to clean up not to mention it’s just more fun that way 😉

Just 2 more reasons to LOVE THOSE MUFFIN TINS!!! Happy Monday everyone 😀

 

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Easy Breakfast Sandwiches

Here’s a super simple recipe for breakfast, heck even lunch or a snack! I could eat these anytime of the day 😀 We’ve even made them on those always fun “breakfast for dinner” nights!

I found the recipe on Pinterest and traced  it back to this blog… All Things Homie

There are several versions of this but I liked the step by step pictures here 🙂

Easy Breakfast Sandwiches

Here’s what you’ll need…

12 cup muffin tin

cooking spray

Canadian bacon (12 slices)

12 eggs

salt & pepper (to taste)

shredded cheese (whichever kind you like)

12 English muffins

Directions:

1. Preheat to your oven to 375.

2. Lightly spray each muffin cup with cooking spray.

3. Put a slice of Canadian bacon in each muffin cup.

4. Next add an egg, salt & pepper to that.

5. Top with cheese (I use finely shredded cheddar).

6. Put in oven to bake for 15 minutes.

7. While waiting for these to cook, toast your English muffins.

8. When everything is ready assemble your sandwiches and enjoy!

Note: These freeze well so I always make a whole batch and just pop them out of the freezer as needed to use during the week or whenever.

How to freeze & reheat your muffins…

Once the sandwich is cooled wrap tightly in plastic wrap. Place wrapped sandwiches in a labeled freezer bag.

To reheat your breakfast sandwich you can take it directly from the freezer unwrap the plastic wrap and then wrap loosely in a paper towel. Place in the microwave for 1 minute. Check sandwich and heat more if necessary since most microwaves vary.

There you have it! Easy Peasy right?!! I especially love the freeze & reheat factor here 😀 So with yesterday’s post and today’s you now have breakfast for the weekend! I hope you all have a great one… At  least I know you’ll have a good breakfast 😉 See you Monday!!

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Baked Omelets

As promised here is your muffin tin breakfast recipe for this weekend! 🙂 It comes to us from The Family Kitchen on Babble.com.

https://i1.wp.com/cdn.babble.com/family-kitchen/files/2011/03/Egg-Omelet-Cups1.jpg

This is a quick and easy breakfast that everyone in the family will agree on because they can make it their own. It’s also a  perfect recipe to let the kids help out in the kitchen too! Mine get a kick out of adding their own ingredients 🙂 And the bigger ones are now old enough to cut & chop things… so I’m a nervous wreck for a minute but they feel all grown up, lol! It’s nice having the extra hands though, makes it more fun for me because I get to enjoy the time spent together before they all run out the door to their various activities.

The way we like it in my house most often is ham & cheese but on occasion we like to spice it up a bit and throw in some veggies. Here are some other variations from the website: mushrooms, spinach, minced onions, and diced bell peppers. You can also substitute mozzarella for the cheddar. Basically whatever you have in the fridge, get creative! 😉 But if you like to play it safe here’s the standard ham & cheese…

Baked Ham & Cheese Omelets

{makes 12 egg cups}

What you’ll need:
6 slices of bread – divided
5 slices of honey ham – torn into bite size pieces
1 cup cheddar cheese – grated
7 eggs – beaten
1 1/2 cups milk
salt/pepper

What to do:
1. Preheat oven to 325 degrees. Spray your 12 capacity muffin tin with cooking spray.

2. Equally divide THREE slices of bread and place into muffin tins. Equally distribute ham pieces into the muffin tins. Sprinkle equal amounts of cheese onto each. Top each with remaining THREE slices of bread

3. Into a small bowl, add eggs, milk. Whisk to combine. Season with salt and pepper. Pour egg mixture evenly over each muffin cup.

4. Bake for approximately 20-25 minutes or until eggs are cooked through. Allow egg cups to cool slightly before serving.

TIP: You could even make this the night before, cover it with plastic wrap and refrigerate until you’re ready to bake.

Super simple right?! So now you have no excuses and just to be sure I’ll share another great breakfast recipe tomorrow I think. Because I know once you make this one you’ll want to do it again the next day! 😉

Enjoy!!

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Bean and Avocado Salsa Tortilla Cups

IT’S AVOCADO SEASON!!!! 😀

Well that’s what the Subway commercials keep telling me, lol! Anyway I stumbled upon this gorgeous recipe in my travels through Pinterest… it really does look great doesn’t it?!! How could you not want to try this one? 😀

bean and avocado salsa at TidyMom

These little beauties come from Cheryl @ TidyMom.net. Lots of great stuff going on there 🙂

Like Cheryl, I too have recently discovered the creamy goodness of avocados. I was never really a guacamole fan or avocado anything for that matter until becoming pregnant with my last little bundle of joy. I ate myself silly for 9 months and though I don’t need to buy half a dozen every time I go to the grocery anymore. I do still enjoy them however they are made. I feel like that character from Green Eggs and Ham… I did not like them here or there, but now I’ll eat them anywhere, lol!

*Be sure to check out TidyMom.net for more info on how to pick a ripe avocado or how to ripen an avocado quickly for when you don’t 😉 THAT trick is pretty neat! Plus more avocado recipes you may enjoy!

So here ya go avocado lovers, this one’s for you 🙂

Bean and Avocado Salsa Tortilla Cups

Prep Time: 10 minutes      Cook Time: 25 minutes

Total Time: 35 minutes     Yield: 8 servings

Ingredients

  • 8 fajita size(6″) flour tortillas
  • 16 oz can pinto beans, drained (I prefer Bush’s)
  • 1/2 cup sweet crisp canned corn
  • 1 cup diced tomatoes (I like to use Hunt’s Fire Roasted)
  • 1/2 small red onion, chopped
  • 1 small jalapeno pepper, deveined and minced
  • 1 Tablespoons chopped fresh cilantro
  • 1/2 lime, juice
  • salt and pepper to taste
  • 2 Tablespoons extra virgin olive oil
  • 1 small avocado, cubed

Bean Salsa Ingredients at TidyMom

Instructions
  1. Place tortillas in muffin tins. Bake for 20-25 minutes at 350°F until crispy. Set aside to cool completely.
  2. In a large bowl, mix beans, corn,tomatoes, onion, pepper, cilantro, and lime juice in a large bowl and season to taste. Drizzle olive oil over top. Gently fold in avocados.
  3. Spoon the bean salsa into the tortilla cups when ready to serve.
  4. Enjoy.

This recipe is really flexible, you can use as much or as little of any of the ingredients as you wish.  It can also easily be doubled or more for a larger crowd.

Way to go Cheryl! YUM!!

And with that I say… Happy Hump Day everyone! I hope your Wednesday turns out to be a good one! Only two more days until the weekend, during which time I know you’ll all be breakin out the muffin tins for a fabulous weekend breakfast right?! ….. What’s that you say? You don’t have an awesome muffin tin breakfast recipe?  Join me tomorrow and we’ll fix that! 😉

Until then folks!

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Frozen Fruit Cups

Here’s a little something to cool you off in this warm weather we’re having, Frozen Fruit Cups! 😀 This SUPER SIMPLE recipe comes from Taste of Home.com, with photo courtesy of Money Saving Mom, via Pinterest.

Prep: 10 min. + freezing    Yield: 10 servings.

Ingredients

  • 2 cans (20 ounces each) crushed pineapple, undrained
  • 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
  • 1 can (20 ounces) fruit cocktail, undrained
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 3/4 cup thawed lemonade concentrate
  • 6 medium firm bananas, cubed

Directions

  • In a large bowl, combine all ingredients. Pour into foil-lined muffin cups or individual plastic beverage glasses. Freeze until solid. When ready to serve, thaw for 30-45 minutes before serving. 

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Now when Money Saving Mom makes them she alters the recipe some and comes up with 48 servings! I’m a big fan of that because you can always make a ton and just have them waiting in the freezer for that cool summer treat! You know… when the kids come in from playing outdoors and are looking for junk food, ice cream etc… pull these babies out and it’s instant summer fun plus fond childhood memories of their wonderful parent who always lovingly made them wonderful snacks and  p.s. it’s healthy for them too!

Here is Money Saving Mom’s version, though she notes that using the SWEETENED STRAWBERRIES probably would make the flavor better as hers is a little tart, lol. We live and learn right? 😉 She also recommend putting them in foil-lined cups, rather than paper cups as shown in her picture. “The paper isn’t very strong and a few of the cups ripped when I popped them out of the muffin tins.”

Here is her recipe…

Frozen Fruit Cups

makes 48 fruit cups

2 cans (20 oz. each) diced pineapple (The recipe calls for crushed pineapple, but I used diced since that’s what I already had on hand.)
2 packages (10 oz. each) frozen strawberries, thawed (I used approximately 4 cups of chopped unsweetened frozen strawberries.)
2 cans (12 oz. each) frozen orange juice concentrate, thawed
6 medium firm bananas, cubed

Combine all ingredients in a large bowl. Pour into lined muffin cups and freeze until solid then pop out of muffin tins and put into airtight freezer bags. Thaw slightly before serving.

 

So now that you are armed with yet another FABULOUS muffin tin recipe, go out and make the world a better place because YOU own a MUFFIN TIN!! 😀

 


 

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Cupcake Candle Holders

Today I’ve got something pretty neat for ya! This one comes all the way from Holland… on a blog called Songbird… Where creativity and nesting come together. I love this blog, a lot of beautiful stuff here folks check it out 🙂 Including Cupcake Candle Holders!

https://muffintinmommy.files.wordpress.com/2012/06/cupcakecandleholders3.jpg?w=300

Beautiful right?!!! Not to mention VERY creative 🙂

Here is how Marianne makes the muffin tin magic happen!

Your list of ingredients:

Moulding plaster

Water

Empty yogurt or margarine tub (any disposable bowl you are willing to mix plaster in that is flexible)

Muffin tin & paper liners

Aluminum foil candle holder thingies(see link & explanation below)

Something small to use as weights

Spray paint & primer (if you wish to paint them)

See photo below…

[Cupcake Candle Holders Ingredients[3].jpg]

This is what you do…

Mix water with plaster. Estimate the quantity you need based on how many cupcakes you want to make. Gently mix it together, you don’t want to create air bubbles. Mix until your “batter” is slightly runny so it will even out when you shake it a bit, but it’s not too liquid any more (think thick yogurt) or it won’t firm up properly. Just keep adding water or plaster until you get it right.

Fill your cupcake papers. A silicone muffin tin will make removing the cupcakes really easy later (just remember to put it on a tray first because it is hard to move otherwise) but a regular tin works too.

Remember to fill up those papers because this batter won’t rise. If you fill above the papers you will get a solid band on top (like I have with this batch).

Shuffle the tin a bit until the top of the cupcake evens out. Any imperfections you can remove now will save you sanding time later.

Immediately push a candle holder thingie into the batter. Aim for the middle and don’t distort it’s shape. Put something small and heavy in it to keep it down ( I used bolts but heavy marbles would work too). Let fully dry.

Remove paper, sand off any imperfections, spray paint with primer and then spray with the paint color of your choice.

I embellished with real cupcake sprinkles. I used Glossy Accents glue to attach the pearls.

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So that’s how you do it. I am very inspired to give it a try, aren’t you?!!!

Here is a link for “aluminum candle holder thingies” lol. I thought they were just foil mini muffin tin liners but apparently there is such a thing?! 😉

Here’s another style but I am not so sure these would work… candle holders. After all of my research I think I am just going to find some foil mini cupcake liners and try that, lol!

A few tips… I would decorate with beads or something not edible (instead of actual cupcake decorations) that are more likely to hold up over time and not attract critters, four legged, six legged or even the human 2 legged kind which would be the case at my house!

And here’s a tip from Marianne… “Let the tub and spoon to dry, DON’T rinse them in the sink because the plaster might clog up your drains! If you leave it to dry fully you can later just dent the tub (that’s why I recommended something plastic & bendable) and the dried plaster will come loose and you can just put it in the trash and use the tub for your next project.”

I hope you’ve enjoyed this tutorial as much as I have… here are some more shots of these beautiful cupcakes 🙂

The pearl one…

[Cupcake Candle Holders 1[3].jpg]

What a beautiful grouping these make! They really spice up your old candle stick holders, so if you’re looking for something different, there ya go! You’ve updated them, changed the look and it didn’t cost as much as new ones would!!

[Cupcake-Candle-Holders-53.jpg]  [Cupcake-Candle-Holders-42.jpg]

I just love how simple & elegant they look! Not bad for something that came out of a muffin tin right?!!!

Are you inspired yet?

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Strawberries & Jello

Happy Friday everyone!! Since today is the last day of our Jello series I though you might enjoy a two fer 😀

Introducing Strawberry Yogurt Bites AND Strawberries ‘n Cream Minis!!

Let’s start with the Strawberry Yogurt Bites Yum- O!

Strawberry Yogurt Bites | Jell-O Recipes

Here’s what you’ll need…

3 containers (6 oz. each) strawberry low-fat yogurt

1 pkg. (3 oz.) Jell-O Strawberry Flavor Gelatin

8 fresh strawberries, halved

A Mini muffin tin

Mini paper liners

 

Directions:

  1. Mix yogurt and dry gelatin mix in microwaveable bowl. Microwave on HIGH 5 min. or until gelatin is completely dissolved, stirring every 2 min.
  2. Spoon into 16 paper-lined mini muffin cups. Refrigerate 1 hour or until firm.
  3. Remove from liners; top with strawberries.

NOTE: Be creative, mix and match your favorite Jello flavors and yogurt 🙂

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Now for the Strawberries ‘n Cream Minis 😀

Note that the picture shows them made in an ice cube tray… just this once I will let it pass, lol. I suppose if you don’t have a mini muffin tin you could do it this way 😉 But of course I recommend a muffin tin!

Strawberries 'n Cream Minis | Jell-O Recipes

Here’s what you’ll need…

1/3 cup boiling water

1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin

1 can (5 oz.) evaporated milk

2 squares BAKER’S White Chocolate

4 fresh strawberries, quartered

A mini muffin tin

Cooking spray

 

Directions:

  1. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved.
  2. Microwave evaporated milk and chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to gelatin; beat with mixer until well blended.
  3. Spoon into mini muffin tin sprayed with cooking spray. Refrigerate 20 min. or until firm.
  4. Unmold gelatin cubes just before serving; top with berries.

 

Have a great weekend folks and make some muffin tin magic while you’re at it!  😉

 

 

 

 

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Chocolate-Cherry Bombs

Continuing the Jello series today we have the awesome Chocolate-Cherry Bomb from kraftbrands.com. Just look at this little beauty!!

Chocolate-Cherry Bombs | Jell-O Recipes

How can you resist? My mouth is watering just looking at it 😀

 

Here’s what you’ll need…

1/3 cup boiling water

1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin

1 can (5 oz.) evaporated milk

2 squares BAKER’S Semi-Sweet Chocolate, coarsely chopped

14 maraschino cherries with stems, drained

A standard sized muffin tin or two

Cooking spray

 

Directions:

  1. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved.
  2. Microwave evaporated milk and chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is melted and mixture is blended, stirring each minute. Add to gelatin; whisk until blended.
  3. Pour into 14 (3 oz.) muffin cups sprayed with cooking spray. Refrigerate 15 min.
  4. Top with cherries, pressing in slightly to stick. Refrigerate 20 min. or until firm. Unmold to serve.

I have not tried these yet but I can’t wait to give ’em a whirl, they look fabulous 🙂 Have you tried a muffin tin Jello recipe lately? What’s stoppin you? Grab those muffin tins and get busy!

 

 

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Mini Mimosas

As promised here is your adult Jello treat recipe! Don’t they look great?! Fun AND Fancy 😉 Check out Kraftbrands.com for more fun Jello ideas.

Mini "Mimosas" | Jell-O Recipes

Here’s what you’ll need…

1/4 cup boiling water

1 pkg. (3 oz.) Jell-O Orange Flavor Gelatin

1/3 cup cold club soda (champagne for an ADULT twist)

2 fresh strawberries, each cut crosswise into 5 slices

Mini muffin tin (2 oz. plastic cups will work too)

Cooking spray

Directions:

  1. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in club soda or champagne.
  2. Place strawberries in 10 mini muffin cups sprayed with cooking spray; fill with gelatin. Refrigerate 1 hour or until firm.
  3. Unmold before serving.

NOTE: You can substitute boiling orange juice for the boiling water.

And there you have it a fun, fancy and EASY adult treat. You can always just use the club soda to make it kid friendly but be sure you keep track of which ones are which, lol 😉

Happy Hump Day everyone!! See you here tomorrow with more fun Jello recipes!

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Jello Babies

Good morning! Today marks the first day of the Jello Series 😀 Yep, you heard me J-E-L-L-O! I wanted to do something fun and easy for the kids this weekend so I decided to make Jello Babies!! Another awesome Pinterest find…

These are the inspiration for our weekend treat 🙂 Super cute right?! I made mine in red and blue with a cool whip topping, they were very patriotic. I wanted to try them out for the fourth 😉 Sorry no pics as I’m saving those for the grand reveal in July, lol! But you get the idea, you can basically make these little babies in ANY Jello color you like. Here is a link to The Jello Mold Mistress of Brooklyn which is where I found the Jello Babies.

It’s SO easy, simply follow the instructions on the back of the Jello box…

1. Stir one cup boiling water into gelatin in medium bowl, at least 2 minutes until completely dissolved.

2. Stir in 1 cup cold water.

3. Refrigerate 4 hours or until firm.

I boiled my water in a glass 4 cup measuring cup in the microwave (about 4-5 minutes, just watch it until it bubbles) and stirred the jello mix into that. I then realized pouring a cup of cold water into that might be a bad idea, duh. Adding cold to something that was just at boiling temperature may cause the glass to shatter (It hasn’t happened to me yet but I don’t want to break my perfect record, lol) so I poured my dissolved jello mixture into a plastic mixing bowl with a pour spout and then added the 1 cup of cold water 🙂

Next I just filled a regular 12 cup muffin tin. Pour the mixture into the cups filling them all the way to the top, one or two were just shy of that but those will just be EXTRA cute and small for the little people in your life, they’ll get a kick out of the tiny ones “made just for them” 😉 Refrigerate.

Then you just wait until they are firm, the box said 4 hrs so I just left them in for the full amount of time but you can check on them, they make take less time since they are in smaller portions than the medium sized bowl the box is making. And that is it! You can use a knife to slide around the edges to release them from the tin or just dip the pan into warm water for a few seconds to get them out. Flip them upside down and give them a dollop of Cool Whip and enjoy 🙂 **I used the water method and I think that works best just don’t let them sit too long or they’ll get runny. For releasing one at a time just use a cup of warm water under the cup you want to release! Over the sink though because the cup will over flow once you put the muffin cup in, lol.

NOTE: You can also use a Jumbo muffin tin for larger portions or for that matter a mini muffin tin for preemie Jello Babies 😉

Fun, easy and quick! My favorite kind of treat to make 😉 Tomorrow I will share an adult Jello treat that is sure to be a hit at any gathering! Stay tuned… now go grab that muffin tin and make someone happy!

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Jumbo Burger Cups

Alright folks, here’s a little something special for those summer cook outs. Jumbo Burger Cups from Pillsbury, talk about a twist on the traditional, Pillsbury goes all out with this one, check out this picture!!

Check out the sesame seeds! This thing looks like an actual burger bun, SO COOL 😀

Here are the details… Keep in mind this is done in a jumbo muffin pan!

INGREDIENTS

1 1/2 lb lean (at least 80%) ground beef
1/2 cup ketchup
1/3 cup dill pickle relish
2 tablespoons yellow mustard
4 oz cream cheese (half of 8-oz package)
1 teaspoon McCormick® Onion Powder
1/2 teaspoon salt
1/2 teaspoon McCormick® Black Pepper
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin’® refrigerated biscuits (8 biscuits)
1 LAND O LAKES® Egg
1 teaspoon water
2 tablespoons sesame seed

DIRECTIONS

1. Heat oven to 350°F. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ketchup, relish, mustard, cream cheese, onion powder, salt and pepper. Cook about 5 minutes, stirring occasionally, until cheese is melted and mixture is creamy. Reduce heat to low.
2. Separate dough into 8 biscuits. Using serrated knife, split each biscuit in half horizontally. Press 1 biscuit half into about 4-inch round. In ungreased non-stick jumbo muffin pan, press round in bottom and 1/2 to 3/4 of the way up side of muffin cup. Repeat with remaining biscuit halves.
3. Divide beef mixture evenly among biscuits in cups. Top with remaining biscuit halves, stretching slightly to cover beef mixture and slightly pressing edges to bottom biscuits to seal.
4. In small bowl, beat egg and water until well blended; brush on top biscuits. Sprinkle with sesame seed.
5. Bake 15 to 20 minutes or until tops are golden brown. Cool in pan 5 minutes before serving.
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How very clever! Will you be making something clever in your muffin tins today? If so keep me posted, I’d love to see and hear about your muffin tin adventures 😉
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Muffin Tin Ice Cream Cups

Did you miss me? Or should I say did you miss the all the fun muffin tin ideas, lol!  Come on I know some of you were jonesin 😉

I took a little vacation over the holiday weekend, but while I was away I also picked up some new stuff to share with you all so it was a win win for everyone!

Today I would like to introduce you to the Muffin Tin Ice Cream Cup! Recipe courtesy of ThriftyFun.com

 

 

 

 

 

 

 

This cool tasty treat is perfect for summertime parties or just an everyday dessert. They are easy to personalize and even easier to make. All you need is…

A Muffin Tin of course

Liners for your tin (Silicon muffin cups would be easier to use if you have them)

Your favorite ice cream

Your favorite cake mix

Cool Whip

And your favorite candy topping

Here’s how Laurel from Port Orchard, WA does it…

Muffin Tin Ice Cream Cakes (Ingredients)

1. Preheat oven according to cake mix instructions.
2. Take the ice cream out of the freezer and set it on the counter so that it can soften.
3. Place muffin liners into muffin pan. Spoon approx. 2 Tbsp. of prepared cake mix into each muffin liner.
4. Put muffin pan into oven and bake for approx. 10 minutes, although I recommend that you keep an eye on them as they will cook quickly.
5. Remove them from the oven and allow them to cool completely.
6. Spoon softened ice cream onto each cupcake and using a fork, gently press the ice cream to completely fill the liner.
7. Place the cupcakes into the freezer  for at least 1 hour to refreeze.
8. Put Cool Whip into a piping bag with tip and allow to sit on the counter for about 10 minutes to soften. (A zip-lock bag cut at one corner will also work)   9. Remove your cupcakes from the freezer and pipe the Cool Whip onto the top.
10. Top with candy and serve!

Servings: 48

Prep Time: 20 Minutes

Cooking Time: 10 Minutes

For my family I would use chocolate cake with mint chocolate chip ice cream and an Andes mint on top 🙂 We LOVE mint chocolate chip, YUM!! You can be as simple or complex as you like with these and personalize by adding different flavors of ice cream and candy topping to to each cup, even if they are all made with the same cake bottom you can still mix it up. Lots of options here so get creative 😀

What kind of Muffin Tin Ice Cream Cup would you make?

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Muffin Tin Sorting (plus a bonus craft)

Everybody loves a two for one deal! So this morning I have some more educational fun with muffin tins plus a craft to go with it 😀

Color sorting is fun with muffin tins and easy too. Here are some pictures to give you ideas…

   

The pom poms came from Pinterest but there was no site to trace it back to.

– The concept is pretty simple though… just use colored paper and cut out a circle that is large enough to fill the bottom of each cup (a different color for each muffin space). Then give your child the color coordinating pom poms to sort! You can pick up these supplies at any craft or teacher store, even Walmart and I love the primary & pastel color themes, how fun!

The paper squares come from childcareland.com

– The same concept applies for the paper squares… cut out a circle that is large enough to fill the bottom of each tray (a different color for each muffin space). Then cut twenty-five small squares of each color that is in the tin. Mix up the colored squares and have them put the squares into the cup with the same matching color paper.

*NOTE: Store pom poms and paper squares in plastic baggies for later use. This is a great rainy day activity 🙂

Now for the Fruit Loops!! This one comes from safesitter.org. A great site for babysitters, it has activities for all ages and lots of great tips! They really focus on safety, hence the name 😉 Here are their instructions for sorting fruit loops…

Materials Needed:

  • Muffin tin
  • Multi-colored, O-shaped cereal (approved by parent) OR
  • Safe toys of different colors

Procedure:

  1. Using a muffin tin, have the toddler or preschooler sort cereal by color.  Most young children love to sort things and are able to sort by color with help from you. If approved by parent, let child eat the cereal.
  2. If cereal is not available or not approved by parent, have the child sort toys (such as blocks) by color. Then play with the blocks or different colored toys.

And now for your little something extra… the bonus craft! 😀

Cereal Bracelet Craft from No Time for Flashcards learning and play for babies, toddlers and kids.

Do you remember candy bracelets?  This activity puts an educational and healthier twist to that bracelet from your past.

 

Materials:

Muffin tin

Pipe Cleaners (aka chenille stems)

Loop cereal such as Fruit Cheerios or Fruit Loops

 

Instructions:

Have child sort cereal by color into the muffin tin. While that is going on (or you can do this before hand) fold the tips of the chenille stems inward to make sure the wire does not poke the children.

Ask which colors he or she would like to use to make a bracelet.  They may only want to use 2, 3 or all six colors! Then ask them to thread the cereal onto the stem in a pattern. Depending on your child, you can do patterns of AB AB, AA BB (like you see below), ABC ABC, or any other pattern.

* NOTE: Even if your child is not ready for patterns simply threading the cereal onto the stem is a great activity for working on fine motor skills.

To make it a neat bracelet simply wrap the chenille stem around their wrist and twist the ends together.  Now you have a great snack to finish up your fun learning activity.  And the best thing about this snack is that it is portable and can be taken along for the fun!

How about that?!!! Fun, learning and a snack all rolled into one!

Come back next week for more muffin tin fun, I have a couple new recipes to share!

Happy Memorial Day weekend everyone, enjoy 😀

 

 

 

 

 

 

 

 


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Muffin Tin Meals

I know by now many of you may have seen or heard of muffin tin meals. If you have not let me introduce you! This is an EXCELLENT way to get kids to eat and try new things, plus it’s just FUN 😀 Check out this collage from Muffin Tin Mom. Go to this site to get the “how to” on muffin tin meals. You will love it! This is very similar to the Japanese bento box meal… except in what else but a muffin tin of course 😉

There are literally millions of different ways to put together meals in this fashion! So give it a whirl if you have kiddos, they will most definitely enjoy the presentation.

The reason I bring this up (besides the fact that they are fun and cool) is that while cruising around on Pinterest I saw this pin…

and I thought what a GREAT gift idea! Then I realized I didn’t know anyone who is into making muffin tin meals so who could I gift one too? Well, maybe if I share this with you (I know some of my friends and family follow this blog, wink, wink) then someone will pick up a love for this and by Christmas time I can whip a Muffin Tin Meal Kit with your name on it, lol! OR …on the other hand if I give you more details… you could make one for me for Christmas ha ha ha!! 😀 Either way it’s a cool idea and very thoughtful gift… check it out!

This comes from Second Story Window… a little background… Heidi and Emily are sisters and this is what Heidi got Emily for Christmas, a DIY Muffin Tin Meal Kit!

Take a look at what Heidi included in the kit.

The majority of the supplies are in this box which has 3 interlocking levels. The bottom level has an organizer that I may or may not keep. I haven’t decided yet!

This drawer contains “everyday” supplies:
– silicone muffin liners
– small cookie cutters on a metal ring
– tiny cups for dips, etc.
egg molds (I’m so excited about these!)
fondant circle cutters
food safe markers

She included one special event drawer too, focused on Halloween.
– Plastic cauldrons (so cute!)
– a BUNCH of really mini Halloween cookie cutters
– Pumpkin food picks

There are a few more included items (shown in the first photo) that didn’t fit into the box.
– the six opening muffin tin (of course!)
Wonder Sandwich Sealer and Decruster
alphabet  and number cookie cutters (I love these!)
– A folder with meal ideas and technique directions.

She also made me a muffin tin meal planner and we’re sharing the planning page with you today! You can download the page here and print out as many as you want for your own planning book, or just print them as you need them.

Here are a couple of meals I’ve thrown together recently for our color themed “Mommy School” (more on that later.) Having the tools on hand made it really easy to whip these up.

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After seeing that you can’t tell me you don’t want to run out and get all of that stuff right now just so you can have your own muffin tin meal kit right?!!! I know I do, but I have a tremendous amount of self control… ok who am I kidding I will be heading over to Michael’s tomorrow, lol! So just to recap, if I’m on your Christmas list I’d like one of these please! And don’t worry I give as good as I get, so if you have now fallen in love with muffin tin meals and are on MY Christmas list you might just get your wish 😉 For the rest of you out there, you now have the tools to share your Christmas gift wish! Share this information with your friends & family and you might be surprised!! 😀
Happy Wednesday everyone and keep spreading the muffin tin love ❤

 

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