French Dip Cupcakes
℅ Emily Bites
12 oz deli roast beef, thinly sliced and chopped into pieces
4 Laughing Cow Light Swiss wedges, chopped
1/3 c Au Jus gravy (canned is fine)
16 wonton wrappers
4 oz reduced fat 2% shredded mozzarella cheese
Directions
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a microwavable bowl, combine the roast beef, cheese wedges and Au Jus sauce. Microwave for 2 minutes on high. Stir to combine until cheese wedges are melted and roast beef mixture is fully coated with cheese and Au Jus sauce.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon about half of the roast beef mixture evenly amongst the wonton wrappers. Sprinkle about half the mozzarella cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
Hershey's Kisses Skillet Cookie
℅ Buns in My Oven
1/2 cup butter
1 cup brown sugar
1 egg, beaten
1 1/2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon cornstarch
3/4 teaspooon baking soda
1/2 teaspoon salt
1 cup Hershey's Kisses (mixed variety is great here!)
ice cream and hot fudge, for serving, if desired
Directions
Preheat oven to 350 degrees.
In an 8 inch 8-inch Cast Iron Skillet
Heat the butter over low heat until melted. Remove from the heat and stir in the sugar with a wooden spoon. Let sit for 10 minutes to cool.
Add the egg and vanilla to the skillet and stir to combine.
Add the flour, cornstarch, baking soda, and salt to the skillet and gently stir with a wooden spoon. Your skillet will be a bit full, so stir gently to avoid spilling. Once the ingredients are combined well, stir in the Hershey's Kisses.
Bake for 12 minutes. Let cool for 5 minutes before serving. Top with ice cream and hot fudge, if desired.
Orange Old Fashioned
℅ The Kitchn
1 sugar cube, or 1/2 teaspoon of sugar
3 dashes of orange bitters
Splash of club soda
Large peel of orange zest
2 ounces rye
Directions
In an old-fashioned, or short, glass place the sugar cube (or 1/2 teaspoon of sugar). Add the bitters and a splash of soda.
Use a muddler or a spoon to crush up the sugar until it is dissolved. I like to add the orange peel here too. Squeeze it to express the oils, run it around the rim of the glass and muddle it right in with the bitters and sugar. This gets the most fresh orange flavor into the cocktail.
Add ice and rye. Stir and enjoy.
