Muffin Pan Tuna Melts

Muffin Pan Tuna Melts

  • Nonstick cooking spray
  • 12 slices honey oat or honey wheat bread, crusts removed
  • 3 tablespoons butter, melted
  • 2 6 ounce cans chunk white tuna (water pack), drained
  • 3 tablespoons light mayonnaise or salad dressing
  • 1 tablespoon honey mustard
  • 4 ounces havarti cheese with dill, cut into small cubes
  • 2 tablespoons finely chopped shallot (1 medium)
  • 2 tablespoons snipped dried cranberries
  • Fresh dill sprigs (optional)


  1. Preheat oven to 375 degrees F.
  2. Generously coat twelve 2 1/2-inch muffin cups with cooking spray; set aside.
  3. Lightly brush one side of bread slices with melted butter. Press bread slices, buttered sides up, into the prepared muffin cups.
  4. In a small bowl combine tuna, mayonnaise, and honey mustard.
  5. Stir in cheese, shallot, and dried cranberries.
  6. Divide tuna mixture among bread-lined muffin cups.
  7. Bake about 15 minutes or until filling is hot and bubbly.
  8. Remove tuna cups from muffin cups; let stand for 5 minutes before serving.
  9. If desired, garnish with fresh dill.

Strawberry Cream Scuffins

Strawberry Cream Scuffins


  • Nonstick cooking spray
  • 1 egg, lightly beaten
  • 1 cup whipping cream or milk
  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1 cup finely chopped fresh strawberries
  • 6 tablespoons strawberry jelly, jam, or preserves
  • Scuffin Icing
  • Chopped fresh strawberries (optional)


  1. Preheat oven to 350 degrees F.
  2. Line eighteen 2 1/2-inch muffin cups with paper bake cups; coat bake cups with cooking spray. Set pans aside. In a small bowl combine egg and whipping cream; set aside.
  3. In a large bowl stir together flour, sugar, baking powder, and salt.
  4. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
  5. Stir in the 1 cup strawberries.
  6. Make a well in the center of flour mixture.
  7. Reserve 2 tablespoons of the egg mixture.
  8. Add the remaining egg mixture all at once to flour mixture. Using a fork, stir just until moistened (dough will be crumbly).
  9. Spoon half of the dough into the prepared muffin cups, filling each one-third full.
  10. Using a spoon or your thumb, make an indentation in the center of dough in each cup; fill each indentation with 1 teaspoon of the strawberry jelly.
  11. Spoon the remaining dough into muffin cups.
  12. Brush with the reserved 2 tablespoons egg mixture.
  13. Bake about 25 minutes or until tops are golden.
  14. Cool in muffin cups on wire racks for 5 minutes.
  15. Remove from muffin cups.
  16. Drizzle with Scuffin Icing.
  17. If desired, top with additional strawberries.
  18. Serve warm.

Scuffin Icing


  • 1/2 cup powdered sugar
  • 2 teaspoons whipping cream or milk
  • 1/4 teaspoon vanilla
  • Whipping cream or milk


  1. In a small bowl stir together powdered sugar, the 2 teaspoons whipping cream or milk, and the vanilla.
  2. Stir in enough additional whipping cream or milk, 1 teaspoon at a time, to reach drizzling consistency.

Mini Spaghetti and Meatball Pies

Mini Spaghetti and Meatball Pies

  • Nonstick cooking spray
  • 4 ounces whole grain or multigrain thin spaghetti, broken in half
  • 1 egg, lightly beaten
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon milk
  • 1 12 ounce package (12) refrigerated cooked Italian-style turkey or chicken meatballs
  • 1/2 of a 23.8-ounce jar (1 1/4 cups) light no-sugar-added tomato and basil pasta sauce
  • 1/2 cup shredded reduced-fat Italian cheese blend (2 ounces)


  1. Preheat oven to 350 degrees F.
  2. Coat twelve 2 1/2-inch muffin cups with cooking spray.
  3. Cook pasta according to package directions; drain.
  4. Meanwhile, in a large bowl combine the next three ingredients (through milk).
  5. Stir in cooked pasta.
  6. Using the back of a spoon, press mixture onto bottoms and slightly up sides of prepared muffin cups.
  7. Add meatballs and top with pasta sauce.
  8. Bake 15 minutes.
  9. Sprinkle with cheese.
  10. Bake 2 minutes more or until meatballs are heated through and cheese is melted.
  11. Cool in muffin cups on a wire rack 5 minutes.
  12. Remove from muffin cups. If desired, serve with additional warmed pasta sauce.

Chicken-Feta Phyllo Cups with Tzatziki Sauce

Chicken-Feta Phyllo Cups with Tzatziki Sauce

  • Nonstick cooking spray
  • 8 sheets (14×9 inches) frozen phyllo dough, thawed
  • 3/4 cup boiling water
  • 2/3 cup whole wheat couscous
  • 2 cups chopped cooked chicken breast
  • 1 cup chopped fresh spinach
  • 1/2 cup roasted red sweet pepper, drained and chopped
  • 1/3 cup crumbled reduced-fat feta cheese
  • 1/4 cup finely chopped, pitted kalamata olives
  • 1/4 cup bottled light Italian salad dressing
  • Tzatziki Sauce
  • lemon wedges (optional)


  1. Preheat oven to 350 degrees F.
  2. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray.
  3. On a work surface, lightly coat one sheet of phyllo dough with cooking spray (keep remaining phyllo covered with plastic wrap to prevent it from drying out).
  4. Top with another sheet of phyllo and lightly coat with cooking spray.
  5. Repeat layering two more times, making a stack of four phyllo sheets.
  6. Repeat with remaining phyllo and additional cooking spray to make a second stack.
  7. Cut each stack in half lengthwise; cut crosswise into thirds. Press rectangles into prepared muffin cups, pleating as necessary to fit.
  8. Bake 5 minutes or just until phyllo starts to brown.
  9. Meanwhile, in a large bowl combine boiling water and couscous; cover and let stand 5 minutes. Fluff with a fork. Stir in the next six ingredients (through salad dressing).
  10. Spoon chicken mixture into partially baked phyllo cups.
  11. Bake 5 to 7 minutes more or until heated through and phyllo is golden.
  12. Cool in muffin cups on a wire rack 5 minutes.
  13. Remove from muffin cups.
  14. Serve with Tzatziki Sauce. If desired, serve with lemon wedges.

Tzatziki Sauce


  • 1 cup plain low-fat Greek or regular yogurt
  • 1/2 cup finely chopped, seeded cucumber
  • 2 tablespoons snipped fresh mint
  • 1/8 teaspoon salt


  1. In a medium bowl stir together yogurt, cucumber, mint, and salt.
    Nutrition Facts (Chicken-Feta Phyllo Cups with Tzatziki Sauce)

Muffin-Cup Cheddar Beef Pies

Muffin-Cup Cheddar Beef Pies


  • 2 loaves (1 pound each) frozen bread dough
  • 2 pounds ground beef
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1-1/4 cups (5 ounces) shredded cheddar cheese
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Spaghetti sauce, warmed or Ranch Dressing


  1. Let dough stand at room temperature 30 minutes or until softened.
  2. Preheat oven to 350°.
  3. Meanwhile, in a Dutch oven, cook beef over medium heat 12-15 minutes or until no longer pink, breaking into crumbles; drain.
  4. Stir in mushrooms, cheese and seasonings.
  5. Divide each loaf into 10 portions; roll each into a 4-in. circle. Top with 1/4 cup filling; bring edges of dough up over filling and pinch to seal.
  6.  Place meat pies in greased muffin cups, seam side down.
  7. Bake 20-25 minutes or until golden brown.
  8. Serve with spaghetti sauce or Ranch Dressing.

Freeze Option

  1. Freeze cooled beef pies in a resealable plastic freezer bag.
  2. To use, reheat beef pies on greased baking sheets in a preheated 350° oven until heated through.

Yield: 20 meat pies.

Eggs Benedict Biscuit Cups with Bloody Mary Shooters

Start your weekend morning off right with this easy recipe complete with a Bloody Mary shooter!

Eggs Benedict Biscuit Cups
  • 1 package (1.25 ounce) hollandaise sauce mix
  • 1 can (16.3 ounce) Pillsbury® Grands! refrigerated buttermilk biscuits
  • 1 package (6 ounce) Canadian bacon slices or cooked ham, cut into fourths
  • 1 plum (Roma) tomato, cut into 8 thin slices
  • 8 eggs
  • 2 teaspoons chopped fresh chives
  • Salt and pepper, if desired
 Bloody Mary Shooters
  • 1 cup bold and spicy Bloody Mary mix
  • ¼ cup vodka
  1. Heat oven to 350°F. Make hollandaise sauce as directed on package.
  2. Meanwhile, spray 8 jumbo muffin cups or 8 (6-ounce) glass custard cups with cooking spray. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 3 Canadian bacon pieces in each biscuit cup. Spoon 1 tablespoon hollandaise sauce in each biscuit cup on top of the Canadian bacon. Place 1 tomato slice in each muffin up and top with another 1 tablespoon hollandaise sauce.
  3. Bake 25 to 30 minutes or until muffin edges turn golden brown.
  4. Meanwhile, in 10-inch skillet, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break cold egg into custard cup or small glass bowl. Holding cup close to water’s surface, carefully slide egg into water. Repeat with 3 more eggs. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon; cover with foil to keep warm. Repeat with remaining 4 eggs.
  5. Place 1 poached egg on each biscuit. Spoon slightly less than 1 tablespoon hollandaise sauce over each egg, and top each with ¼ teaspoon chopped chives and salt and pepper. Run small knife around cups to loosen.
  6. Stir together Bloody Mary mix and vodka; pour into 8 shot glasses. Serve on the side. Serve immediately.

Lemon Curd Jumbo Pie Cupcakes

Treat your guests with these lemon flavored pie cupcakes made using Pillsbury pie crusts .

  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 1 box lemon cake mix with pudding
  • Water, vegetable oil and eggs called for on cake mix box
  • ½ cup lemon curd
  • 1 container vanilla whipped ready-to-spread frosting
  1. Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4 3/4-inch rounds from each crust. Firmly press 1 round in bottom and up the sides of each of 12 nonstick jumbo muffin cups. Bake 5 minutes.
  2. Reduce oven temperature to 350°F. Make cake batter as directed on box. Divide lemon curd evenly among pastry-lined muffin cups. Top with cake batter, dividing evenly among muffin cups.
  3. Bake 30 to 33 minutes or until toothpick inserted in the center of cake comes out clean. Cool completely. Frost with frosting.