39994 mini cups filled paula deen Recipes

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

pepperidge farm mini puff pastry shells, cream cheese, softened, sugar, vanilla extract, sliced fresh fruit, fruit pie filling , any variety, melted chocolate

cooked elbow macaroni, grated cheddar, egg beaters, light sour cream, butter, salt, nonfat milk

uncooked elbow macaroni, butter , cut into pieces, grated sharp cheddar cheese, eggs, beaten, sour cream, condensed cheddar cheese soup, salt, whole milk, dry mustard, black pepper

whole kernel corn, drained, grated cheddar cheese, mayonnaise, green pepper, chopped, red onion, chopped, coarsely crushed fritos chili cheese corn chips (i could not find these so i mixed 1/2 regular and 1/2 barbeque corn chips)

eggs, half-and-half, maple syrup, light brown sugar , packed, soft bread, 1 inch thick, butter, light brown sugar , packed, maple syrup, pecans, chopped

bittersweet chocolate squares, semi-sweet chocolate baking squares, butter, all-purpose flour, sugar, eggs, egg yolks, vanilla extract, grand marnier

butter, at room temperature, sugar, eggs, self-rising flour, coconut milk, pure vanilla extract, sugar, sour cream, milk, sweetened flaked coconut, sugar, cream of tartar or 1 tbsp white corn syrup, salt, water, egg whites, pure vanilla extract, shredded coconut (optional)

white sugar, evaporated milk, unsalted butter, salt, milk chocolate chips, marshmallows, pure vanilla extract, chopped nuts

apple butter, canned pumpkin, brown sugar , packed, salt, ground cinnamon, ground nutmeg, ground ginger, eggs, slightly beaten, evaporated milk, unbaked 9-inch pie shell, sweetened whipped cream, for garnish

cooked chicken (finely chopped ), cream cheese, monterey jack and cheddar cheese blend, diced red bell pepper, jalapeno, diced & seeded, cumin, salt, fresh ground pepper, rolled refrigerated pie crust (boxed dough), egg

leftover ham , chopped in a food processor, diced celery, minced sweet onion, dijon mustard, hard-boiled eggs, diced, hot pickle relish, drained, good quality mayonnaise

butter, onion, chopped, garlic cloves, minced, ground beef, chili powder, kosher salt, ground red pepper, creamy chicken verde soup, chopped green chilies, dozen corn tortillas, divided (i prefer flour tortillas), red enchilada sauce, divided, refried beans, monterey jack cheese, shredded, black olives, sliced (optional), red pepper , curls (optional), green pepper , curls (optional), yellow pepper , curls (optional)

all-purpose flour, sugar, salt, butter, very ripe bananas, baking powder, baking soda, eggs, chopped pecans

elbow macaroni, shredded sharp cheddar cheese (10 oz.), eggs, sour cream, milk, unsalted butter, cut into small pieces, salt

spinach, thawed, artichoke hearts, drained from can and mashed, mayonnaise, sour cream, parmesan cheese, grated, salt, pepper

broccoli, fresh and cut into bite-sized pieces, bacon, approximately 6-8 strips, crumbled, red onion, chopped, raisins, sharp cheddar cheese, cut into small chunks, mayonnaise, vinegar, sugar, tomatoes, halved

boneless chuck roast, vegetable oil, onion, thinly sliced, bay leaves, crushed bouillon cubes, crushed garlic, condensed cream of mushroom soup, chardonnay wine, salt, black pepper, garlic powder