Preheat oven to 350ºF. 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 cups 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 ham-cheese mixture evenly into dough cups. Bake 15 minutes or until lightly browned. Makes 24 appetizers.

Put a ½ inch 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) and pour the batter over the hot dog slice, filling well about ¾ full. Bake according to corn muffin mix package directions, checking for doneness of the muffin.

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.

Mix shredded hash browns with an egg. Place mixture in each cup.  Use tart sharper to form cup. You may have to press a bit.  Bake at 350F for approx. 15-20 min. Fill with crumbled bacon, green onions and shredded cheddar cheese.  Garnish with sour cream.

Prep Time:  10 minutes (Ready in 30 minutes)

Preheat oven to 350 degrees.  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 small Stainless Steel Scoop.  Bake 10 minutes.  Chop toppings finely with Food Chopper.  Garnish with toppings of choice. Yield:  24 pieces

1 lb ground beef uncooked                                         

 2 Tbs taco seasoning (or SW seasoning)

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

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.

 

 

Make the Brownie mix 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.

Slice refrigerated sugar cookie dough into ¼ " 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.

Slice refrigerated chocolate cookie dough into ¼ " 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

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.

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 2-Quart 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 minutes. Decorate each one with pie filling or whipped cream, etc... ~or~ Use a boxed cheesecake dessert and make according to package directions using the Mini Muffin Pan.

Use 3" Cut N Seal to cut round pieces of piecrust. 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. Then fill with pudding or pie filling.

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!

Preheat oven to 400 degrees. 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 ½ tsp of sugar mixture. Bake 15 minutes. Serve with butter and honey.

Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes. Preheat the oven to 350 degrees. 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.

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 F. for 15-18 minutes. Cool in pan 10 minutes before removing to wire rack.

Using the MMP and Tart Shaper, 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!

Preheat oven to 375 degrees.  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 Chips.  Press dough onto sides, but not bottom of ungreased Mini Muffin Pan.   Bake two muffin pans at

**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.

Melt chocolate in small microwave able bowl 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.