I invented this cute
muffin tin recipe so I could enjoy the flavor of cheeseburgers without resorting to fast food. I often freeze a batch and reheat however many I need, including as appetizers. —Teresa Kraus, Cortez, Colorado
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Spaghetti cupcakes with a chicken carbonara twist make for a tasty, fun family dinner. Whole wheat pasta and reduced-fat ingredients make these quick and easy little pasta cakes nutritional winners, too. —Jeanne Holt, Mendota Heights, Minnesota
I made these one year at Christmas as a way to save time, and they were a big hit. I have to make a large batch because my husband and boys can polish them off in a short amount of time. These also freeze very well, if there are any left! —Jill Darin, Geneseo, Illinois
These zesty little cups rank high on my list of favorites because they combine three things I look for in a recipe: fast, easy and delicious! They make a simply fantastic finger food for parties, and my guests have fun selecting their desired toppings.
—Ashley Jarvies, Manassa, CO
I gave classic meat loaf a tasty twist by adding barbecue sauce. My kids usually get bored with beef entrees, but they keep asking for this dish. It's become a dinner staple at my house. —Vicki Smith, Okeechobee, Florida
I love lasagna and garlic bread, so it only made sense to put them together in these fun little cups. Have one as an appetizer or two for a meal! —Angelique Douglas, Maryville, Illinois
Who doesn't love a steamy mug of hot chocolate on a snowy day? Now you can give friends, neighbors, co-workers or anyone who deserves a treat the pleasure of this indulgent drink with these giftable hot chocolate pods. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I’m cooking, a fussy breakfast isn’t my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. Friends, all I can say is, this one fits the bill! —Lyndsay Wells, Ladysmith, British Columbia
We are addicted to these grown-up hogs in a blanket! There's so much flavor for such bite-sized appetizers. —Becky Hardin, St. Peters, Missouri
Older kids can get a jump on preparing dinner by stirring up these miniature tuna casseroles. Or serve them for brunch with fresh fruit, a tossed salad and rolls. —Marlene Pugh, Fort McMurray, Alberta
I bought a new jumbo muffin tin and wanted to use it. I love the flavors of chicken cordon bleu, but wanted a faster weeknight version, so I pulled this recipe togerther one evening. We loved it so much I had to make it again the next week! —Angela Keller, Newburgh, Indiana
My indulgent, nutty treat is simple to make and looks fabulous. At our house, we use all-natural ingredients for them. —Courtney Stultz, Weir, Kansas
This hearty mini Danish is fluffy in the middle and crispy on the outside. Kids and adults alike love the fun design for snacking. For a breakfast or lunch entree, serve two per person. —Marisa Raponi, Vaughan, Ontario
I grew up eating ramen and love it to this day. A fun spin on my favorite type of noodle soup, these sliders are topped with an egg and kimchi. —Julie Teramoto, Los Angeles, California
Make this crustless quiche in muffin cups or in a regular-size pie tin. Either way, there's plenty of bacon-y, cheesy goodness to go around. —Angela Lively, Conroe, Texas
You can garnish these cookies with pecan halves or a couple of chocolate chips before baking, or drizzle with a little melted chocolate after taking them out of the oven. —Deb Villenauve, Krakow, Wisconsin
My easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they’re best warm from the oven with a sprinkling of green onion.—Betsy King, Duluth, Minnesota
The simple ingredients and family-friendly flavor of these little sausage cups make them a go-to dinner favorite. And everyone gets their own pies—which makes them even better! —Kerry Dingwall, Ponte Vedra, Florida
Cheddar cheese, fluffy biscuits and BBQ sauce combine to make these hearty muffins. Try them with ground turkey or other shredded cheeses to vary the flavor. —Karen Kenney, Harvard, Illinois
Several years ago I tried a version of these cups at a restaurant in Santa Fe, and I wanted to make my own spin. These are great for gatherings where you can let everyone add their own favorite toppings. —Marla Clark, Moriarty, New Mexico
My kids love sausages and pancakes but making them during the week was out of the question. I bought the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs-in-a-blanket is a tasty, thrifty alternative. —Lisa Dodd, Greenville, South Carolina
Cheesecake is the ultimate comfort food, but a big slice can be too rich. These bite-sized cheesecakes topped with apples and creamy caramel dazzle the senses. —Brandie Cranshaw, Rapid City, South Dakota
I’m an Iowa gardener and I like to feature sweet corn in my muffin tin recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. —Margaret Blair, Lorimor, Iowa
Young relatives were coming for a Christmas party, so I wanted something fun for them to eat. Instead, the adults devoured my mini mac and cheese. —Kate Mainiero, Elizaville, New York
I’m as confident serving these little pies to company as to family. If I have enough time, I’ll use homemade biscuits and mashed potatoes. —Ellen Osborne, Clarksville, Tennessee
When you make this in muffin cups, each person gets a quiche. I have also doubled the recipe and used jumbo muffin cups; bake about 10 minutes longer. —Gena Stout, Ravenden, Arkansas
These spicy, savory muffins are always a hit at parties. We love them as a simple snack on game day, too. —Jasmin Baron, Livonia, New York
My mother made these treats flavored with cinnamon and anise for neighbors, teachers and anyone who stopped by. Make sure the honey doesn’t boil longer than a minute or it could burn.—Sarah Knoblock, Hyde Park, Indiana
Fix and freeze these moist little meat loaves packed with pizza flavor. They're great to reheat for an after-school snack or quick dinner on soccer night. My family likes to drizzle extra pizza sauce on top. —Susan Wollin, Marshall, Wisconsin
Golden brown and flaky, these bite-sized puff pastries with creamy Brie and sweet cherry preserves could easily double as a scrumptious dessert. —Marilyn McSween, Mentor, Ohio
Topped with a zippy white sauce, these little patties bake up golden brown in a muffin pan. They're impressive enough for company but easy enough that I can prepare them any time we like. —Lorice Britt, Severn, North Carolina
These muffins prove that the classic combo of bacon, lettuce and tomato is good for so much more than a sandwich. They're winners at both breakfast and dinner. —Katie Koziolek, Hartland, Minnesota
I concocted this fun recipe when I was looking for something to pack for lunch. I had leftover ham but no bread, so I got creative with cornbread mix. They freeze well and are handy for an on-the-go breakfast or lunch. —Jenny Wiebe, Villa Hills, Kentucky
Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California
Quiche cups are my showstopper potluck dish. Hash browns and Asiago cheese make up the crusts. Eggs, spinach and bacon do the rest. —Nicole Stone, Gilbertville, Iowa
I love to prepare these cool, fluffy fruit cups to give a refreshing boost to many meals. They've been well received at family gatherings and summer barbecues. There's no last-minute fuss since you make them well in advance. —Karen Hatcher, St. Amant, Louisiana
My kids love these beef rolls so much. I always make extra since they heat up so quickly. I give the kids their choice of dipping sauces—spaghetti sauce or ranch dressing are the top picks. —Kimberly Farmer, Wichita, Kansas
I wanted to riff on hot dogs, so I made corn dog muffins. I added jalapenos to this kid-friendly recipe and won my husband over, too. —Becky Tarala, Palm Coast, Florida
I searched for the perfect butter tart for ages. After many attempts, I discovered this favorite that begs for a scoop of ice cream on top. —Susan Kieboam, Streetsboro, Ohio
When a college classmate and I threw a party for our professor, a friend contributed these savory appetizers. Everyone in the class requested the recipe before the party was done. Try the cups with chicken instead of ham if you'd like.
-Brandi Ladner
Gulfport, Mississippi
When I was a girl, it was a rare occasion when Mom made a gourmet meal. Most often, she relied on traditional muffin tin recipes like this one. My sister and I ate more than our share of these versatile golden rolls.
-Brenda DuFresne, Midland, Michigan
My grandmother used to make egg cup surprises for family brunches on special occasions. The added fillings were always a surprise since she never seemed to use the same combination of ingredients twice. As children, we took guesses as to what we'd find in the tender crust—the game always added fun to our meals. —Denalee Standart, Rancho Mureta, California
Potato nests are simple to make and surprisingly handy for pulled pork, cheese, sour cream and other toppings. Make, bake and collect the compliments. —Melissa Sperka, Greensboro, North Carolina
These bite-sized quiches are loaded with sausage and cheese—and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut
My friend gave me a recipe for orange cookies. I just had to embellish it. Now my friends and family crave these tarts. —Nancy Bruce, Big Timber, Montana
I’m a busy teacher and mom, so weekday meals with shortcuts are a huge help. I always have to share the recipe when I take these to school. —Julie Ahern, Waukegan, Illinois
These fun little apps are an instant conversation starter wherever they're served. We love them on game day, but they'd be a hit at brunch, too. —Crystal Schlueter, Babbitt, Minnesota
These colorful veggie cups are not only tasty, but they also pack in a surprising amount of nutrition! The addition of mozzarella and Parmesan is the perfect Italian touch. —Cathy Horvath, Surrey, British Columbia
Here's a twist on the traditional tourtiere recipe. Ground beef replaces pork, and cream cheese pastry takes the place of pie pastry. The filled mini cups make a melt-in-your-mouth addition to a buffet. —Cheryl Bruneau, Winnipeg, Manitoba
When it comes to trying new muffin tin recipes, I'm always up for the challenge, and crepe cups have turned out to be one of my favorite things to serve while entertaining. They're a nice change for breakfast on those holiday mornings when family is gathered around. —Sheryl Riley, Unionville, Missouri
My granddaughter helped create these cookie cups for the first time by using ingredients from my pantry and fridge. We used trail mix to jazz them up. —Pamela Shank, Parkersburg, West Virginia
We bake mini quiches for breakfast or brunch with ham and cheddar in muffin pans. Salad croutons replace the need for a crust. —Lois Enger, Colorado Springs, Colorado
Serve these tangy meat loaf muffins for dinner or slice them up for a take-along sandwich lunch. They're just as flavorful after freezing. —Cheryl Norwood, Canton, Georgia
You won't be able to eat just one of these mini quiches. Filled with savory sausage, Swiss cheese and a dash of cayenne, the mouthwatering morsels will disappear fast from the breakfast or buffet table. —Dawn Stitt, Hesperia, Michigan
As a child, I discovered my love of pork pies. I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch. —Renee Murby, Johnston, Rhode Island
My home's in the country, right next door to my sister and brother-in-law's. They and their two children all enjoy this dish each time I serve it as a special evening meal—although it can also be made for breakfast or lunch. —Susan Buttel, Plattsburgh, New York
My family enjoys meat loaf, but sometimes I can't spare the hour or more it takes to bake in the traditional shape. A quick alternative is to divide the meat mixture into muffin cups for individual servings that are ready in less than 30 minutes. —Sue Gronholz, Beaver Dam, Wisconsin
My husband, Cory, farms, so supper can sometimes be quite late. A hearty appetizer like these meaty mini quiches is a perfect way to start the meal. They taste super made with ground beef, but I sometimes substitute bacon, ham, ground pork or sausage. —Stacy Atkinson, Rugby, North Dakota
If you love stuffing, you won’t be able to get enough of these fun muffin cups that make use of not only leftover stuffing but also green beans, turkey, mashed potatoes, cheddar and gravy. It’s a taste of Thanksgiving in every bite! —Pauline Porterfield, Roxboro, North Carolina
A little puff pastry turns Canadian bacon and eggs into a tasty update on eggs Benedict. We use a packaged hollandaise or cheese sauce for the finish. —Sally Jackson, Fort Worth, Texas
We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. —Suzanne Clark, Phoenix, Arizona
These little garlic bread bites make a terrific addition to any buffet spread. We make sure to serve them warm. —Kathy Yarosh, Apopka, Florida
Our family adores broccoli casserole. I wanted to try it as an appetizer, so I used a pecan tassie recipe for the crust. The result? We’re talking scrumptious. —Gail Gaiser, Ewing, New Jersey
I love grits and barbecued chicken, so I decided to combine them into a jaunty appetizer. You can also use shredded pork instead of chicken. —Jamie Jones, Madison, Georgia
As a teacher, I attend many meetings and also have special celebrations with rest of the staff. The other teachers are very fond of this treat and often request that I bring it to our functions. —Jackie Milliken, Pittsboro, North Carolina