52 you mini Recipes

instant oatmeal (vanilla, almond & honey), pancake mix (hungry jacks), baking powder, salt, ground cinnamon, brown sugar, applesauce (with chunks if you like ), butter (melted ), sweetened condensed milk, water

pancake mix (may use whole wheat if you like), pumpkin puree, nonfat milk, sugar, ground ginger, sugar, nonfat milk

bittersweet chocolate, chopped, unsalted butter, light brown sugar, eggs, flour, dutch-processed unsweetened cocoa powder, salt, pt. ice cream (any flavor you like )

ground chicken thighs, salt, ground black pepper, pine nuts, toasted, garlic clove, grated or minced (your preference), plain breadcrumbs (if you choose to use seasoned, omit the italian seasoning), olive oil (for cooking patties)

refrigerated biscuits , regular size (1 package), olive oil, italian sausage , remove meat from casings (use spicy if you like heat), sweet onion, diced, fresh basil (chopped or sliced ), spaghetti sauce or 1/2-1 cup pizza sauce, swiss cheese, grated

ground beef, stove top stuffing mix or 1 (120 g) package dry bread cubes, if you prefer, water, pasta sauce, mozzarella cheese, shredded, chili powder, salsa, monterey jack cheese, shredded, dried oregano, roasted red pepper, feta cheese, crumbled, garlic powder, barbecue sauce, cheddar cheese

ground sirloin, onion, peeled and cut in 1/2, worcestershire sauce, chipotles in adobo and 2 tbsp of adobo sauce, grill seasoning, a couple of palm fulls, (recommended : montreal steak seasoning by mccormick), extra-virgin olive oil , plus some for drizzling, garlic, finely chopped, brown sugar, vinegar, crushed fire roasted tomatoes , about 2 cups, salt and pepper, thick, brick-cut smoked cheddar or sharp cheddar, (recommended: cabot), optional, rolls, split, many markets sell mini keiser rolls or use dinner rolls in any flavor you like)

reduced fat graham cracker squares, crushed finely, reduced-fat margarine, melted, milk or unsweetened soy, creamy peanut butter, sugar-free chocolate pudding mix, light or fat-free cool whip, cool whip or redi-whip for serving

ground sirloin, onion, peeled and cut in 1/2, worcestershire sauce , eyeball it, chipotles in adobo and 2 tbsp of adobo sauce, grill seasoning, a couple of palm fulls, (recommended : montreal steak seasoning by mccormick), extra-virgin olive oil , plus some for drizzling, garlic, finely chopped, brown sugar, vinegar, crushed fire roasted tomatoes , about 2 cups, salt and pepper, thick, brick-cut smoked cheddar or sharp cheddar, (recommended: cabot), optional, rolls, split, many markets sell mini keiser rolls or use dinner rolls in any flavor you like)

gone are the days where the bride and groom share a slice of a 3, 4, or 5 tier wedding cake. nowadays some people are opting for a more simple cake solution, yet they still want the elegance that a large tiered cake offers. enter on stage the simple yet elegant cupcake., versatile cupcakes are standing along side and, in some cases, replacing larger cakes these days. below are some helpful hints if you want to use cupcakes for the main cake at your wedding., tip #1 : arrangement, how you arrange your cupcakes is as important if not more important than the taste. everyone wants a breathtaking wedding cake at their reception so arranging your cupcakes to give this appearance is very necessary., my personal favorite way of arranging my cupcakes is to stack 4 or 5 boxes on top of each other to form a tree of sorts. i choose boxes that are approximately 4 to 5 inches high. i like 24 inch square boxes then 18 inches square then 12 inches then 6 inches square. this gives me a cupcake ledge of 3 inches when the boxes are stacked., decorate your boxes as you wish. beautiful paper wrapped around the boxes then a ribbon all the way around is a great decorating combination ., your wedding cake cupcakes can then be placed on the ledges and on top of the boxes for a beautiful arrangement for your wedding., arrangement idea for your wedding cupcakes is to place cupcakes underneath raised cake platters. larger cakes or more cupcakes can be placed on top of the platters., how your cupcakes taste and even how many different flavors you offer are both very important to the overall success of your wedding cupcakes. i think 1 of the best reasons to have wedding cupcakes instead of a large wedding cake would be that you can have many different kinds of cakes. not everyone prefers the same type of cake and frosting so having 2 or 3 different types of cake flavors would be ideal., three of my favorite flavors are vanilla , chocolate, and lemon cupcakes. these are a great combination for any special occasion that you may choose to serve cupcakes. you can either serve all of the different flavors in the same cups with the same decoration or you can use different cups and/or different decorations for each cake flavor you choose., skimp on the ingredients for your wedding cupcakes. fresh cupcakes made from your favorite cupcake recipes are always the best choice. boxed cake mixes just won tsp cut i for special occasion cupcakes. the same goes for frosting. make your frosting instead of buying it prepackaged from a grocery store. if you don tsp feel confident making your own, you could always buy some freshly made frosting from a local bakery., presentation is everything when dealing with weddings. you should make sure your cupcakes are just the right size so they are absolutely gorgeous when presented. the entire purpose of serving cupcakes at a wedding is to give your guests a small taste of a wonderful dessert. small is the key word here. you don tsp want cupcakes that are larger than an actual teacup. if they are, then they should be called mini cakes and not cupcakes., also, it would cost you a fortune to bake mini cakes for each of your guests. the right size cupcake will offer just the right amount of cake for each person attending and will also likely save you money., be careful not to err on the side of your cupcakes being too small. if your cupcakes are too small, you may run out of cupcakes before you guests sweet teeth are satisfied. you also run the risk of having too much frosting on a small cupcake which could ruin the overall taste of your wedding cupcakes., i ve found that the perfect size cupcakes are baked in 1/2 cup wells that i fill approximately 1/2 to 2/3 full of cupcake batter. make sure you carefully measure the cupcake batter each time you fill a well. this will make sure that your cupcakes come out of the oven all the same size., i hope that these tips will help you produce the most beautiful wedding cupcakes that anyone has ever seen! good luck

dried apricots (40 apricots), cream cheese at room temperature, a lb of walnut halves (40 walnuts), you can top this with a fresh blueberry , a pecan half, raisins, some lightly toasted sesame seeds, sunflower seeds, mini chocolate chips, a banana chip or even chopped oreo cookies for a treat any oreo fan will love

unsalted butter, room temperature, plus more for pan, soft whole wheat flour (any kind of whole wheat flour works), baking powder, salt, frozen mini blueberries (you may use which ever blueberries you like best, but for bigger ones, you increase to 2 cups), unbleached cane sugar, eggs, pure vanilla extract, milk, nutmeg

spinach, chopped (& frozen if you like ), sheet phyllo pastry, cheese

flour, baking powder, baking soda, salt, ground cinnamon, granulated sugar, butter, melted (you can use salted or unsalted), egg, egg white, bananas, pureed (about 1 cup), sour cream, regular or low-fat, vanilla extract, chocolate chips or chopped bittersweet or semisweet chocolate

butter, softened, vanilla (or you 1 tsp almond extract), sugar, cornstarch, flour, chocolate chip, sugar , for dusting (optional)

nonstick baking spray, quick oatmeal (recommended : quaker quick 1 minute oats), butter (softened or just cut into thirds ), boiling water, eggs, sugar, brown sugar, all-purpose flour, baking soda, baking powder, kosher salt, ground cinnamon, ground nutmeg, pure vanilla extract, sour cream (recommended : breakstones), fresh mixed berries (you can also use frozen , blackberries, raspberries and blueberries, if using fresh just evenly divide all 3 kinds, frozen comes already mixed), spiced brandy creme anglaise , recipe follows, half-and-half, egg yolks, sugar, pure vanilla extract, ground cinnamon, peach brandy or any good brandy (recommended: dekuyper), plus more for soaking raisins, raisins , soaked in peach brandy, with the brandy drained off, raisins, peach brandy or brandy (recommended: dekuyper), ever clear alcohol , for flames, premade raspberry or blackberry sauce (or 1 cup raspberry jam melted over a double-boiler), fresh mixed berries, mint, disk or spoon to put out flame

lean ground beef, dry breadcrumbs, milk, salt, worcestershire sauce , if desired, pepper, onion, finely chopped, egg

cavatappi pasta (you can also use a small ridged elbow macaroni or a mini penne), butter, flour, heavy cream, half-and-half (you could also use milk), fontina cheese, grated (about 1 1/2 cups), sharp cheddar cheese, grated (about 1 1/2 cups), gruyere, grated (about 1 cup), parmesan cheese, grated (about 1 cup, 1/2 for the sauce, 1/2 cup for the topping), shallot, grated, dijon mustard, worcestershire sauce, cayenne pepper (you can use a bit more if you like), salt, pepper, ritz cracker (fine chopped ), butter, paprika, parmesan cheese , from above