Monday, April 30, 2012

Strawberry Bliss

Happy Monday! Today I'm sharing another of the 12 recipes I created for the Duncan Hines recipe challenge. This one seemed to be the favorite over all, everybody is asking for the recipe! So I knew I better share it quick! We couldn't decide for a name for a twist off strawberry shortcake but the shortbead and icing makes it something of its own, For lack of creativity we'll call it Strawberry Shortbread Delite, or maybe Strawberry Bliss? But it our house it really goes by Strawberry crack ;) Not the best name for a contest though, huh.

I knew using canned icing was going a challenge for me, because I'm so use to being able to control the flavor and consistency myself. SO I thought I would really change things up. I took the classic strawberry shortcake and mixed it up a bit, creating a really fun dessert. It starts with layers of shortbread, fresh strawberries, then the sweet creamy icing, cool strawberry filling, topped with light whipping cream. The layers  all mesh together so well keeping your taste buds hopping :)

It was really easy to make, and once you've baked the shortbread it comes together really quick.

Want to make some strawberry crack delite for your family and friends? Here's what you will need.

1 carton fresh strawberries
1 can/bag Strawberry filling
1 packet of Duncan Hines® Frosting Creations™ Strawberry Shortcake Flavor Mix
1 can of Frosting Creations™ Frosting Starter
1 stick butter
1/4 pinch of salt
1 1/2 cup flour
1/4 cup granulated sugar
1 stick unsalted butter at room temp
whipped cream
 or heavy whipping cream
Step 1: Preheat oven to 275.

Step 2: Line 8X8 in pan with parchment paper.

Step 3:  Cut butter into small bits.

Step 4: In a medium bowl mix flour, granulated sugar, and salt.

Step 5: With clean hands rub butter into dry ingredients.

Step 6: Pour mixture into lined pan. With a spatula or flat surface press the dough into the pan.

Step 7:. Bake at 275 for 30 minutes. Let cool. Shortbread should just being to darken.

Step 8: Using the parchment paper to lift from pan place shortbread in ziplock bag or bowl and crush finely.

Step 9: Mix Duncan Hines Frosting Creations Strawberry Shortcake Mik into Duncan Hines Frosting Starter.

Step 10: Cut strawberries into small chunks.

Step 11: In small bowls or dessert cups layer shortbread crumbs and press firm, then chopped strawberries, Duncan Hines icing, and strawberry filling reapeating as needed. A piping bag is helpful for icing and filling.

Step 12: Top with whipped cream and strawberry slice if desired.I like to make my own by beating heavy whipping cream in a cold mixing bowl and sprinkling in just a little bit of powdered sugar.

   Did you know that little glass dessert cups are currently all the rage in home entertaining? I had been wanting a set of these for awhile now so this was the perfect chance to pick them up. I got these at Bed Bath and Beyond, they have several other sets that I'm going to have to come up with a reason to get, hehe. I even saw a few sets at wally world this weekend! They really are the prefect portion not too much and not to little.

        All my taste testers agreed this would be a great summer treat. I can see them going well at BBQ's and get togethers of course. And don't stress if you don't have those cute little dessert cups...any little bowls or cups will do.

   You can view my submission here, you can even rate it once you get a chance to try it out! Comments and "likes" are welcome to of course :)


Check out my submission here

Saturday, April 28, 2012

Cotton Candy Meringue Cookies

Aren't these little cookies adorable?! They were so much fun, I couldn't wait to share them with you. I know I've been on a total baking kick lately But in my defense, it is my forte. My craft drive is a little low at the moment. But with that said...I have lots of baking to share. Have you heard Duncan Hines is hosting a contest? They are hosting a recipe contes to celebrate the launch of their 12 new cupcake creation packets. As I have said before, I love the new packets! They are a quick and easy way of changing the flavor of countless foods, not just icing! I create flavors using anything from candy oils, syrup, to ice cream which isn't always easy...these little packets make it a breeze.

After I shared these amazing cinnamon roll cupcakes I found out about the contest and thought why not enter the cupcakes I already made. I never enter contests...I don't win anything EVER! A few days later my husband said why don't you create something for all 12 flavors? I couldn't let that challenge pass! So I have set out to create 12 fun creations using each one of the new Duncan Hines flavors!

     Cotton candy is a tricky flavor. Although everybody loves cotton candy it doesn't really mix well with chocolate, nuts, fruits, caramel...what does it really go with? So I decided it had to stand all by itself, meringue cookie style! I was so excited when I thought of this its light and melts in your mouth just like cotton candy. And I was able to swirl it a bit to add extra cuteness :)

        Let me share a secret..I am was scared of meringue! It can be so tricky to work with no matter the form. I tried several attempts at this to get it perfect, I was determined. My favorite was TomKat studios Susie's Lost Meringue Cookie recipe, which I simply added the flavor mix too and changed up the baking process a bit. Here's how to make them!

You will need:
 4 egg whites
1/4 teaspoon salt
1/4 teaspoon Cream of Tartar
1 1/3 cup sugar
Duncan Hines Icing Creations Cotton Candy Packet

Turn oven on lowest temp possible. Mine has a "warm" setting I used.
Step 1: Seperate egg yolks from egg whites, let egg whites come to room temp.
Step 2: In electric mixer, or with a hand mixer beat egg whites until white and foamy.
Step 3: Add in salt and cream of tarter.
Step 4: Beat until soft peaks form.
Step 5: Set timer for 7 minutes. Beat on high the entire time. Very slowly add sugar taking the entire 7 minutes to do so.
Step 6: Add in cotton candy flavor packet. Beat 1 more minute.
Step 7: Line cookie sheet with parchment paper.
Step 8: Using a large roung tip pipe cookies into small swirls no taller than 1 inch.
Step 9: In the middle of the oven bake for 1.5 hours. Then turn off the oven and let sit for a couple more hours.

I found the lowest temp possible was best. I was so determined I baked these 3 or 4 times trying different recipes and baking temps. They kept slightly browing on top, so frustrating! Finally the "warm" temp did the trick. And honestly, I'm not sure what temp that exactly is but the next step is 200 degrees. So just keep it low :)

   The reciepe made about 4 dozen for me. We had a few toddler friends over the next day and they were GONE in a flash. (I think the adults enjoyed them just as much!) I will be whipping these up lots to stash away for the kids as a clean easy treat to take with places.
These would be great at any kiddie gathering, and what about circus parties?!

Wednesday, April 25, 2012

S'mores Cake Pops

  I wish I could tell you these s'more cake pops came along because we're enjoying warm summer days and excitd for summer. But I can't's SNOWING here. That's right 5 days before May and it's snowed the last two days! I like snow but come on, not sure I'm adjusting to this upstate NY weather. At this rate we're goin to be watching fireworks on Ice blocks this 4th...ok maybe it's not quiet that bad ;)

I had a few extra hours this morning to spare so I decided to whip up something on my "to make" list. That's when I realized I don't think I've ever shared any cake pops? That's because, I'm not a big fan...don't boo yet! The orginial "bakerella" cake pop is just too sweet for me. Mixing icing with cake then covering in chocolate is like gag me sweet, just my opinion though! Oh and then the work....bake cake, destroy cake, make icing, mixing icing, roll, freeze..a lot of effort for 2 bites on a stick. So when I started seeing awesome reviews on the Babycakes cake pop maker I had to try it, and I LOVED it! This way you can bake the cake right into little balls in a matter of a few minutes and no overly sweet icing mixed in. So recently I've been enjoying cake pop experiements :) 

I've had these S'more pops on my list of to try for a long time now. S'more desserts have became a sensation the last few years as well as cake pops so why not mix them together? Trying not to stray far from the original I decided to use my graham cracker cake, stuff with gooey marsmallow fluff, and cover in chocolate. Perfecton.

 If your dying to give these cake pops a try, your gonna need a cakepop maker. If you don't have one yet, I got mine at Kohls on sale for $20.00 bucks. So go get one, but don't tell your hubby I said so ;).

Here's what else your going to need:
1 1/2 cup finely crushed graham crackers
1/2 cup  purpose flour
1 1/2 TSP baking powder
1 TSP salt
1 stick unsalted butter at room temp
3/4 cup  sugar
2 eggs
1 TSP vanillia extract 3/4 cup milk
1/2 cup brown sugar
1 cup marshmallow fluff (aprox.)
24 lollipop sticks
 Melting chocolate
24 mini marshmllows (optional)
2 extra graham crackers
3 ziplock bags
  babycakes cake pop maker

Step 1: Crush graham cracker. You want it to be really fine! Since my magic bullet decided it's no longer magic I placed an entire sleeve of graham crackers in a ziplock and used the edge of a glass bowl to mash it up really really well. Your going to need 1 1/2 cup.

Step 2: In a seperate bowl mix together finely crushed graham cracker, flour, baking powder, and salt. Set aside.

Step 3: In another bowl, with a electic mixer beat together butter and white sugar until fluffly. Add eggs, mix, add brown sugar, mix, then add vanilla extract.

Step 4: Slowly add in the flour mixture then milk.

Step 5: Plug in your baby cakes maker. While your waiting pour cake pop batter into a ziplock bag.

Step 6: When the ready light is green cut the tip off the ziplock and fill each cake pop hole level to the top, work quickly!

Step 7: Let cake pops bake for 4-5 minutes. Then pull out and let cool. Repeat 6 & 7 again for the second dozen.

Now your ready t smore-ify these babies.

 Piping marshmallow fluff is HARD! So this is how I stuffed them. Put 1 cup of marshmallow fluff into a ziplock back and cut the tip off. Then cut a slit in the top of each cake pop wiggling the blade tip around to open up some room.

 Now hold the cake pop with your fingers and the seams and push open, now sqeeze some marshmallow fluff in there. Don't be cheap!

Then take your knife and gently scrap off or smooth out the the excess marshmallow. When your finished turn each cake pop on it's side so your not poking the stick through the open area.

Now slip a mini marshemellow about 3/4 of an inch down each stick. Of course you don't have to do this but it really helps the cake pop stay put. I didn't have any slide or break, wish I could use marshmallows on all cake pops :).

Now melt just a little bit of chocolate, an dip each sitck in it and then into te cake pop. This works just like glue.

 Now stick them in th freezer to harden up a bit.

   While they are in the freezer you can melt your choclate and set up your workspace. Melt chocolate in the microwave for 30 seconds, and then 15 second spurts stiring in between, until complely melted. And then crush up your two extra crackers from to sprinkle on. They don't have to be fine this time.

 Since you have to move quick with cake pops I like to put everything in line. And of course you'll need a piece of styrofoam or something to stick them in to dry.

 Pull your cake pops out of the freezer and let chill for about a minute. Then cover your cake pops by placing the pop on the side of the bowl and swirl, instead of actually dipping. Then lightly swirl and tap on the edge to smooth out the chocolate. Before the chocolate sets sprinkle with you graham cracker pieces.

Now just stick them in some styrofoam to set up, and a few minutes later they'll be ready!

   My daughter has been asking for a camping party this summer...these will have to go on the menu! And did I mention they were 1000 times cleaner to give my two year olds then an actual smore? Yay!

I hope you get a chance to try these out this summer, even if it is snowing! ;)

Tuesday, April 24, 2012

5 Minute Taco Bean Dip Chips

Happy Tuesday! I love Tuesdays, do you? Monday is already over and  yet the deadlines, chores, and end of the week tasks are still far out!

Before I get started I  just wanted to say "Hi!" to all the new readers who are just joining me here. Have a look around, hopefully you will be inspired by some crafting, baking, or party ideas! Have you liked us on facebook yet? Just click the cute little facebook button over here ---------------------> 

For today's posts......yummy taco bean dip chips. Last week I was sharing some of my favorite and most asked about foods. I hadn't got to this one yet, but it's a huge favorite in this house :)

This recipe came from my mom, hi mom! Growing up she always made this with Tacos for dinner, all of us kids loved it and there was never any left overs. Normally we make this bean dip by layering the ingredients in a glass pan, then it's scooped out and served normally, with tortilla chips of course. Sometimes we make this for get togethers and what really happens is everybody scoops out their servings, eats it, and then everybody ends up using chips and scraping it out of the dish all night as they walk by. Hehe, like I said there's never any leftovers. So I thought why not put the dip in scoops? Easy for serving and no plate required.  Ok and really I just like to pipe stuff :) 

This makes a great little snack or appetizer for Taco night...or any other night. And the best part? It takes bout 5 minutes, you know I love easy things! Here's how to whip some up for your guest...or your self because really you should try some first right? ;)

Here's what you will need:
1 16oz. can of refried beans
1 16oz sour cream
1 packet taco seasoning
1 cup shredded cheese
1 bag of scoops tortilla chips
2 pipping bags or ziplock bags

Step 1: Mix about 3/4 packet of taco seasoning right into the sourcream carton. I have found the flavor gets much better as it sits. So if your able to mix this up a few hours or even the night before. It can be served right away though.

Step 2: Open you bag of chips and sort out all the usable scoops still in bowl shape. Place them right on the tray you willbe using to serve. I had well over 60 just from one bag. 

Step 3: Open refried beans and spoon refried beans and sour cream mixture into seperate
pipping bags. Ziplock bags work just fine too.

Step  4:  Cut tip off bean bag (who'd of thought I would ever be pipping beans!) and pipe a little into each shell.

Step 5: Cut tip off sour cream mixture and pipe some on top of the bean dip.

Step 6: Cut tip off sour cream mixture and pipe some on top of the bean dip, you may want to cover the beans completely. I think mine needed a little more of the sour cream.

Step 7: Now sprinkle a little cheese on top of each. And if you'd like sprinkle a little of your extra taco seasoning on each to finish them up.

 5 ingredients + 5 ingredients  = yumminess

Since the shells will get soft they can't be in the fridge for too long, so I reccomend making them right before serving. You can make the same dip in a dish and refridgerate. Just layers beans, then sourcream mixture, cheese, and sprinkle taco seasoning leveling after each layer.


Monday, April 23, 2012

Cookies For A Cure!

 Happy Monday everybody! Today I have something out of the ordinary to share, something incredible. But first there is somebody I'd like you to meet.

     This little cutie is Aiden Micheal, the son of Kayla and Miquel who I've known since middle school. Aiden Micheal came into the world just over a year ago to an anxiously waiting mommy, daddy, and big sister. A cute little family of four. But little did they know everything was going to change, and fast. Just eight days after this little guy came into the world he was diagnosed with Cystic Fibrosis. Every mother's worst nightware.
     Cystic Fibrosis is a chronic diesease that causes the body to produce a thick sticky mucus that clogs the lungs causing life threatening infections as well as clogging the pancrease making it hard for the body to break down and absorb food.
     What does this mean for Aiden and his family? Daily treatments, dozens of medications, regular hospital stays, and an altered way of life every single day. Something as simple as the cold could turn into weeks in the hospital for this little guy. When I heard of the news I was so heart broken for Kayla and her family. I can't even fatham getting this kind of news, holding your newborn baby boy while the DR is numbering his days. Aiden recieved 21 shots of antibiodics just before leaving the hospital....the start of a long battle. Today Aiden is a adorable 1 year old, full of smiles, and laughter. Yes, he was sent to this earth for a reason. :)

       Currently there is no cure for cystic fibrosis, but progress has been made! Just a few decades ago children with cystic fibrosis generally never even attended elementary school, today the average life span for a person with cystic fibrosis is 30 years!

     So when Aiden's mommy Kayla began fundraising for a cure, I knew I wanted to join in! Kayla is leading a team of walkers this year in the Great Strides Walk with the Cystic Fibrosis Foundation.
So to help out I am going to be making cookies for a cure! Ok those of you that are always asking for's your chance! I will be offering 1 dozen cookies for $24.00. You will be able to choose from either a vanilla rolled sugar cookie or a chocolate rolled cookie. Each cookie is over 5 inches tall! I plan on donating all the supplies needed to make these cookies so all the proceeds will go directly to the Cystic Fibrosis Great Strides.

  And I will be able to ship! In the past I have pretty much denied request to ship treats, due to complexity and cost! But this cause it totally worth it. So in order to cut down crazy shipping costs and put more towards the cure we've came up with a little plan. Shipping will be $6.00 a dozen.  
However, if you are friends or family with Kayla or I and would be able to pick up the cookies you can join in on a group ship for $3.00 a dozen. I will also be doing group ship to VA for our friends wanting to order there!

     Here's how to get yours! I have uploaded a photo on MBC's FB fanpage (click here). Leave a comment with your name, quanity you would like, flavor, and your email adress. Please include if you would like yours to be shipped in a group to IN(Kayla) or VA(Shar) or picked up here in NY. I will then e-mail you a paypal invoice. You can pay for the cookies securly online with a debit or mastercard, even if you don't have a paypal account! All orders and payments will be due May 15th. Cookies will be shipped out by Friday, May 18th.

    Maybe you would like to donate but skip the cookies? Every single dollar counts! You can do so here! Maybe you just can't donate at this time....that's ok too! If you are unable to donate but really want to help out please visit and "like" MBC's new facebook page. Then simply share our status featuring the cookies!  And just because this wouldn't be Make. Bake. Celebrate without a little fun....I will be shipping off 1 dozen of these cookies to one randomly fan of MBC who has shared on FB! Wahoo! I love giving things away....especially for such a great cause.

   Put me to work! Please join me in trying to give this little man and many others another tomorrow, and many more tomorrows. 


See a video of Aiden's battle here.
Donate to Aiden's team here.
For more info on Cystic Fibrosis visit here.

Saturday, April 21, 2012

Chocolate caramel cupcakes

Did you notice anything new???
 Yay for blog makeover! It's still not completely done but it's getting there. My DIY diesease knows no limits I guess. Because I was determined to create my logo and blog layout by myself...even though I know a small fraction about either of them :)

Did you notice the new social media icons? It took me a good bit but I actually made them myself. So now new or old friends easily connect up on facebook, pintrest, blogger, or email. Yay!

They look fierce right?

Have you guys noticed all the new baking things popping up? I am always seeing something new out...I'm pretty sure we can thank reality TV for that :) There are two new things I've came across that I've been wanting to try...Duff cake mix and Duncan Hines icing flavor packets.

When I ran across his boxed cake mix at the grocery store I knew I had to try it. It was just slightly more then the other brands, I've seen it at Micheals for much much more. Duff's cakes are awesome of course, and I was so curious to see if his mix was different then the normal cake mix. I've had the pleasure of meeting Duff and some of his crew twice now....and tasting his yummy cake and boy would that be great if it could come from a box instead of a cake worth more then my car ;) 

Would you belive me if I said this was a cake? Well it is! The talent this crew has is just unreal (and unfair!). The only thing about cake like this is...who wants to chop up the dog to eat it, eh?

Back to the cupcakes...I baked them exactly how the box said. I resisted every urge to add things! After 18 minutes in the over they came out great! I used my normal 3TBS in each cupcakes. I was really impressed how they raised so well in perfect cupcake form!

However.....I wasn't as thrilled with the cake. Everything was great about it for me except the actual flavor. It just wasn't what I was expecting. The flavor wasn't bad in any way just kinda bland, instead of the  chocolatey flavor that I was kind of expecting. My testers pretty much said the same.

Now onto the icing. I love these! Duncan hines created these along with a plain icing that you can mix the packet into for easy fun icing flavors. I couldn't wait for these try these out! Of course they are for canned icing but why wouldn't they work in any icing? I added the flavor mix to a plain cream cheese frosting and it created the perfect caramel frosting. I'm totally sold! I have made dozen of different flavors of cupcakes using extracts, candy flavorings, ice cream toppings, syrups, pudding mixes, and so on. But these little packets make it a sinch! No adding and testing at all...just pour in a mix easy peasy.
I hope there are many more flavors to come!

For the chocolate cupcake you can make your favorite boxed mix or recipe. I reccomend Hershey's Perfectly chocolate (used here)! And here's the reciepe for the creamy caramel icing:

1 8oz box of cream cheese
1 stick unsalted butter
5 cups of powdered sugar
2 TBS milk
1 packet Duncan Hines caramel icing mix

Step 1: With a mixer cream butter and cream cheese together.

Step 2: Add in powdered sugar 1 cup at a time.

Step 3: Add in 2 TBS milk and packet of caramel icing.

If icing is too runny you can add powdered sugar or milk if its too thick.

I'm seriously so impressed how easy and so yummy this icing was. If only I had gotten these packets a week ago for the hub's samoa cake.Would have been perfect on it!

Happy baking!

Friday, April 20, 2012

Cinnamon Roll Cupcakes

 Cupcakes for breakfast? Yes please! Ok I know that's bending the rules a bit but they are cinnamon roll cupcakes. Donuts, cinnamon rolls, poptarts, cupcakes....what's the difference really. But don't worry they'll be good the rest of the day too :).

I have about a dozen projects waiting to share with you. But when I finished these cupcakes this morning, I knew they had to be shared right away. These really takes just like a cinnamon roll with cream cheese icing...with about half the workload an less messy to eat.

I know I say this a lot but they were seriously easy.  The cake is a slightly altered Betty Crocker yellow box cake and the icing is a cream cheese icing with a Duncan Hines cinnamon roll icing flavor mix added in.

Here's what you will need:
Boxed yellow cake mix (I perfer Betty Crocker)
3 eggs
1 cup water
1/3 cup oil
1 cup sourcream
1/2 cup brown sugar
1 1/2 TBS cinnamon

Cream cheese cinnamon icing

1 stick unsalted butter
1 8oz. package of cream cheese
5 cups powdered sugar
2 TBS milk
1 packet Duncan Hines cinnamon icing flavor

Step 1: Preheat oven to 350 and place 24 cupcake wrappers in  muffin tin(s).

Step 2: Mix the boxed cake mix, eggs, water, oil, and sourcream.

Step 3: In a small bowl mix brownsugar and cinnamon together.

Step 4: Spoon one tablespoon of batter into every cup. I use a table spoon and a small rubber spatula to make sure I'm getting a level tablespoon to keep all the cupcakes the same size.

Step 5: Spoon 1/4 tablespoon on one side of the batter. Then add another table spoon of batter and 1/4 tablespoon of cinnamon sugar, and then repeat one more time. You should now have 3 TBS batter and 3/4 TBS cinnamon sugar.

Step 6: Take your toothpick and swirl around the batter in a circular motion, then sprinkle some more cinnamon sugar on the top.

Step 7: Bake for at 350 for 18 minutes.

Kinda like french toast right?

Now for the icing. I made the mistake of letting my kids try the it, the entire time I was piping on the icing I had two toddlers at my legs saying "I yike it" and "lil moe, peas". I love that they are talking now :)

Step 1: Cream together cream cheese and unsalted butter.

Step 2: Slowly mix in powdered sugar one step at a time.

Step 3: Add in milk.

Step 4: Add in cinnamon roll icing mix.

You can just smoother the cupcakes in icing and I promise nobody will care. But if your wanting it to have the roll look I used a wilton tip. With a steady pressure start in the center and begin to coil around holding the icing bag slightly tilted letting the icing fall down till you have covered the cupcake,

Now make some coffee and give it a test try! And of course in true cinnamon roll style we heated them up in a microwave for a few seconds until the icing was melted. Don't tell I said this but I caught the hubby licking his plate...shhhhhh. Haha.

Wouldn't these be adorable at a bun in the oven baby shower? Or for coffee with the ladies, morning many uses! You really have to try these! And when you let me know what you think!

Wednesday, April 18, 2012

Sausage Wonton Appetizers

Ok who's already shocked by the first photo?! Where's the sugar, frosting, and sprinkles?!

This week I'm finally getting around to posting about some of my favorite and most requested treats and even though they aren't a dessert, they are a favorite and had to be shared. I got this reciepe from a good friend of ours, Allegra, a couple of years ago. I made them a few times when we had guest over and soon they were being requested. They are perfect for game night, new years, baby showers, birthday parties, ladies night, product shows..just about anywhere. I have never had any of them left over!

And of course....they are SO easy. People are often confused when I say I don't like cooking. I just like baking :) But even I don't mind making these.

Here's what you will need:
Wonton wraps (found by the tofu)
1 lb of Jimmy Dean sausage
Red, yellow, orange bell peppers
1 cup dressing (ranch and/or french)
1 1/4 cup shreeded cheese
nonstick cooking spray
muffin tins

This reciepe will make 24 wontons, which is about half the pack. They never last around here so I always make the full package of 50. To do so double up on the sausge, cheese,and dressing.

Step 1: Preheat the oven to 350.  Spray muffin pan(s) with non stick cooking spray. If you only have one muffin pan you'll have to rotate.

Step 2: Chop up bell peppers into small pieces.

Step 3: Place sausage and peppers in a skillet to brown on a low heat. Use spatuala to break up the sausage really well. I like to let it brown slowly so I can work on the shells.

Step 4: While the sausage and peppers are browning, lay wonton wraps over muffin tin opening, gently press down into it creating a cup shape. Do so for all 12 spots and any other muffin pans you are using.  Once your wonton wraps are all snug in their muffin tin put them in the oven for about 3 minutes. Keep an eye on them because they bake fast! You want them to be just hard enough to hold their shape when picked up but not yet browned. If you have enough muffin tins you can leave them in them to fill and bake. I always make alot so I place them on a cookie sheet to fill and bake all tgether.

Step 5: Once sausage is browned drain any juice.

Step 6: Pour saugage and pepper mix into a mixing bowl. I was introduced to these using ranch, but I have also had a great outcome with french. Mix in 1 cup of ranch or french dressing. OR if you like both like me simply split the mixture between 2 bowls and use a half cup of each. Then stir in 1 cup of shredded cheese, or 1/2 cup in each if you're doing two dressings. 

Step 7: Spoon about 1 TBS of the meat mixture into each shell. Sprinkle remaining shredded cheese ontop.

Step 8: Place back in oven for about 2 minutes, until tips are begining to brown and cheese is all melted. Stay right by the oven, these bake fast!

Now you can enjoy!

These can really be switched up a lot! Having and early get together? Add some eggs to make into a breakfast appetizer!

Another great thing about these is you can preare the precooked shells and meat then pop them in the oven as guests are arriving for a warm appetizer. And if you really are in a time crunch the meat mixture can be made the night before and refrigerated and the shells can be cooked and placed in a container. You will only have to fill and place in the oven for a quick heat up.

Let me know what yo think :)