BEACH CUPS
Also Known As: SURFS UP CUPS
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP and 1/2 cup graham crumbs.
- Spoon into 10 (6- to 7-oz.) paper or plastic cups; cover with remaining graham crumbs.
- Refrigerate 1 hour. Top with candies just before serving.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 4.2163 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
OCEAN PUDDING CUP
Celebrate beach weather with this summery (and cuter!) take on pudding "dirt" cups.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 1 pudding cup
Number Of Ingredients 6
Steps:
- Prepare the vanilla instant pudding according to the package instructions. Once the pudding has set, stir in enough blue food coloring to make the ocean layer.
- Pour the graham cracker crumbs into a glass or plastic cup, reserving about 1 tablespoon on the side. Fill the cup with the blue pudding, leaving about 1 1/2 inches on top. Put a gummy ring around the bear-shaped graham cracker for a floatie, then place it on top of the ocean layer. Sprinkle the reserved crumbs on the side of the cup to create a beach effect.
SEASIDE PUDDING CUPS
Like to hear your kids giggle? Make these mini-beach scenes from simple candies and cookies--whimsical toppers for ready-made pudding cups.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Place cookies in small resealable food-storage plastic bag. With hand or rolling pin, crush cookies. Sprinkle about 1 tablespoon crushed cookies on top of each cup of pudding.
- Cut chewy fruit snack into 12 (1-inch) pieces. Peel each piece of fruit snack from plastic backing; place over crushed cookies on pudding for "beach towel." Top each "towel" with teddy bear and umbrella. Place 1 hard candy around each remaining teddy bear for "inner tube"; place 1 on each pudding cup.
Nutrition Facts : Calories 180, Carbohydrate 33 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 25 g, TransFat 0 g
BARBECUE BEEF CUPS
This is a quick and easy recipe given to me by a friend. My family loves it.
Provided by Karen
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
- In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat.
- Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
- Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.
Nutrition Facts : Calories 353 calories, Carbohydrate 32.4 g, Cholesterol 45.8 mg, Fat 17.2 g, Fiber 0.6 g, Protein 16.5 g, SaturatedFat 6.3 g, Sodium 874.3 mg, Sugar 9.8 g
BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: Phyllo pastry sheets, egg wash, olive oil, eggs, roe, milk, truffle oil, micro herb, salt and pepper
Provided by Lorna Maseko
Categories Breakfast
Yield 3 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 180° C.
- Cut phyllo pastry into medium sized squares. Then brush pastry with egg wash.
- Place two pastry sheets into a baking tray, then into the oven for 10 min until golden brown.
- Crack 5 eggs into a bowl, add milk, chopped parsley, salt and pepper then whisk. Drizzle olive oil into a pan at low heat. Cook eggs until fluffy and scrambled then drizzle truffle oil and fold in.
- Fill the phyllo cups with scrambled eggs, top up with a little roe or caviar and garnish with micro herbs and serve.
Nutrition Facts : Calories 289 calories, Carbohydrate 3 grams, Fat 22 grams, Fiber 0 grams, Protein 19 grams, Sugar 2 grams
VEGETABLE QUICH CUPS TO GO (SOUTH BEACH)
Make and share this Vegetable Quich Cups to Go (South Beach) recipe from Food.com.
Provided by Naugahyde
Categories Breakfast
Time 30m
Yield 12 Quiche cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Microwave spinach on high for 2.5 minutes.
- Put 12 baking cups in a muffin pan.
- Spray cups with non-stick cooking spray.
- Combine all ingredients and mix well.
- Spread into muffin cups evenly.
- Bake for 20 minutes at 350 degrees.
Nutrition Facts : Calories 76, Fat 3.7, SaturatedFat 2.2, Cholesterol 9, Sodium 239.2, Carbohydrate 4.4, Fiber 1.3, Sugar 1.2, Protein 7.3
BREAKFAST CUPS
This is a good way to get the morning going. Just give yourself about an hour. They are filling and versatile. Kids can also help some.
Provided by Jennicaakes
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 30m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
- Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup.
- Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups.
- Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture.
- Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 13.6 g, Cholesterol 88.3 mg, Fat 11.4 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 4.3 g, Sodium 496.6 mg, Sugar 2.7 g
SOUTH BEACH PEANUT BUTTER CUP
Are you on the South Beach Diet and missing candy bars? Try this tasty sweet treat! Appropriate for all phases...and unbelievably delicious.
Provided by AngelaTN
Categories Dessert
Time 1m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Microwave fudge pop for about 10 seconds until soft.
- Scrape fudge pop off of stick into bowl.
- Add peanut butter and whipped topping; Stir together.
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