One of the girls at work recently made individual brownies in these disposable shaped foils. They were cute but I can't remember the shape. I have made a meatloaf recipe in muffin tins that was really good. Mini meatloafs Rachael Ray 1 2/3 to 1 3/4 pounds ground sirloin 1 medium onion, cut into chunks 2 ribs celery from the heart of the stalk, cut into 2-inch pieces 1 green bell pepper 1 large egg plus a splash of milk, beaten 1 cup plain bread crumbs 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 1 cup smoky barbecue sauce 1/2 cup tomato salsa 1 tablespoon Worcestershire sauce Vegetable oil or extra-virgin olive oil Preheat oven to 450 degrees F. Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. Note: On the show she only used half the pepper, 1 ½ stalks of celery and a small onion so I probably went a little light on the veggies when I made it. It was yummy though. Great for a luncheon.

Hi All, Thought I'd share an update: I did a couple quick half batches for yesterday's football group. The first batch I stuck to the recipe except I added the lobster. The second batch got the thumbs up, I made the following changes: Brushed the muffin tin with melted butter instead of spraying with PAM. Dusted with Progresso Parmesan bread crumbs instead of grated parmesan. The bites held up better. Used 3/4 cup of diced lobster plus more for garnish. Added a tbs. of very finely minced onion sauteed in the butter before I added the flour. Added just a dash of Worcestershire sauce to the cheese sauce. Topped each bite with extra diced lobster before baking. Cooled bites 10 minutes instead of 5 before removing from the pan. I wish I had thought to take pictures... FYI-A whole recipe makes 48 bites using a mini muffin tin.

Several years ago one of my local markets ran a special on large eggs. The price was .25 cents per dozen, so I grabbed several. I put them in the kitchen fridge. Unknown to me, Dad also bought 6 dozen. he put them in the basement fridge. Yes, I had 144 eggs and I was going out of town. I was going to Michigan, to see Annie. Who told me she wouldn't let me leave unless I took some of her eggs. Dad took all the eggs and in batches of 4 and 6 scrambled them up and put them into zip bags, nicely frozen. Took over a year to use them up. Dad is now forbidden to buy eggs unless directed to by me. Thankfully he obeys.

these might be just the ticket for you! i haven't made them yet but i'd trust sol and there's nothing here not to like! Angel Hair Flans Source: adapted from Sol 1 cup heavy cream 3 large eggs dash of dried thyme dash of nutmeg 3/4 tsp salt 3 shakes pepper 1 cup freshly grated Parmesan cheese 3 ounces of angel hair pasta, freshly cooked Preheat oven to 350°F. Spray six 1/2 cup soufflé dishes or ramekins with cooking spray. Whisk first 4 ingredients in a bowl. Season with salt and pepper. Stir in 2/3 cup Parmesan cheese. Divide cooked pasta among prepared ramekins. Pour egg mixture over angel hair pasta. Sprinkle flans with remaining Parmesan. Bake until flans are set and golden brown, about 25-30 minutes. Run small knife around sides of ramekins to loosen. Unmold and serve.