IT IS WEDNESDAY so it is TIME TO VOTE FOR REYNOLDS REAL MOMS.
Nothing says comfort food more than mashed potatoes and meatloaf. So how do we get our kids to be excited about eating more complicated meals than hot dogs and chicken nuggets? How about serving them their dinner disguised as a cupcake? No worries, we are going to replace the cake and frosting with the meatloaf and mashed potatoes. Making dinner fun is the key to feeding those fussy eaters.
You might be surprised as to how many different foods besides cupcakes and muffins can be cooked in Reynolds baking cups. For example, the mini meatloaves described above, individual macaroni and cheese cupcakes or mini potpies all work great. Not only are meals baked in baking cups perfectly proportioned for those little stomachs, but you can also freeze them in these single serving sizes. Pull some out of the freezer to feed the kids when you are going out to dinner with your husband for an instant comfort food meal. Not only is this healthier but also just as easy as serving a store bought frozen dinner or chicken nuggets.
Another great tip for using baking cups is to serve ice cream in them. Having a party and want to avoid the made dash for ice cream while watching your ice cream pint melt away. I love to scoop ice cream into individual baking cups and then freeze them until ready to serve. Not only do you have perfectly sized portions to instantly serve 20 overly excited kids, but also the kids can eat right out of the baking cups. Best of all, the cups will catch all the sprinkles too. (At least most of them!)
Baking cups are great for class parties for serving loose snacks such as crackers or party mixes and they come in so many fun themes you can find a reason for any day of the year to celebrate the comforts of food and family.
Here is one of the videos I made while in Chicago!
Meatloaf and Mashed Potatoes Cupcakes Recipe
- 1 pouch Betty Crocker® roasted garlic mashed potatoes (from 6.6-oz box)
- Water, butter and milk called for on potato box for 1 pouch
- 1/2 cup shredded Cheddar cheese (2 oz)
Meat Loaf Mixture
- 1 lb extra-lean (at least 90%) ground beef or turkey
- 1/4 cup Italian style bread crumbs
- 2 tablespoons chopped onion
- 2 tablespoons milk
- 1/4 teaspoon pepper
- 1/2 cup ketchup
- 1 tablespoon packed brown sugar
- 2 teaspoons ground mustard
- 1/2 teaspoon ground nutmeg
- Chopped fresh parsley, if desired
Chopped fresh parsley, if desired
Heat oven to 375°F. Place foil baking cup in each of 12 regular-size muffin cups.
In 2-quart saucepan, make 1 pouch potatoes as directed on box. Stir in cheese. Set aside.
In large bowl, mix meat loaf mixture ingredients. Press about 3 tablespoons meat mixture in each muffin cup.
In small bowl, mix all sauce ingredients except parsley. Spread about 2 teaspoons sauce over meat loaf mixture in each muffin cup. Place potato mixture in decorating bag fitted with #847 or desired tip. Pipe potatoes on cupcakes.
Bake 14 to 16 minutes or until meat thermometer inserted in center of cupcake reads 160°F. Sprinkle with parsley; serve immediately.
Makes 12 servings
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