24 wonton wrappers
1 can pizza sauce (213 ml)
1/2 green pepper, chopped small
1/8 cup pepperoni, cut into quarters
1 cup mozzarella cheese, shredded
1 tsp Italian seasoning
Preheat oven to 375F. Spray a muffin pan with cooking spray. Line each muffin cup with a two wonton wrappers each.
Add 1 tsp pizza sauce to each wonton cup. Top with 1 to 2 tsp of mozzarella cheese, pepperoni slices and green peppers. Sprinkle a pinch of Italian seasoning on top.
Bake for 15 minutes or until cheese is melted and wontons are golden brown. Serve hot.
NOT SO SLOPPY JOES
-2 canned biscuits, 8 or 10 count
-1 lb. ground beef, browned
-15 oz. can sloppy joe mix or homemade sloppy joe mix
-1 to 2 cups shredded cheddar cheese
Preheat your oven to 350 degrees. While it’s preheating, lightly grease muffin tin with a nonstick cooking spray.
Brown your beef in a skillet and drain. Add the sauce to the beef and let simmer while you roll out your dough.
Roll out your biscuits on a floured surface. Press each biscuit gently into muffin tin wells.
Drop a spoonful of meat sauce into each biscuit and press all the way into the well. If desired, top each meat biscuit with some shredded cheese.
Baked in preheated oven for about 10-12 minutes. Biscuits should look golden brown on the top.
Remove from oven and let cool. Serve with fresh fruit or veggies to make a complete meal that your kids will ask for again and again.
Egg and Bacon Bowls:
12 slices regular bacon
Preheat oven to 400 degrees. Spray muffin tin with cooking spray. Wrap one slice bacon into each muffin hole. Crack egg into center of each. Salt and pepper to taste.
Bake for 8-10 minutes until desired firmness.
Mini Corn Dog Muffins:
1/2 cup melted butter
1/2 cup sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup certified gluten-free cornmeal
1 cup gluten-free baking blend or all-purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1" bites
Preheat oven to 375 degrees. Combine butter and sugar in a bowl then whisk to combine. Add eggs then whisk to incorporate, and then add buttermilk and whisk to incorporate.
In a separate bowl, combine baking soda, cornmeal, flour, and salt then stir to combine. Whisk into wet ingredients in two batches.
Spray a mini muffin tin very well with non-stick spray then spoon 1 Tablespoon batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
Bake for 8-12 minutes or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator then re-heat for 20-30 seconds before serving.