APPLE PIE CUPCAKES

INGREDIENTS:

• 4 tablespoons unsalted butter
• 2 large Granny Smith apples, peeled, cored and diced in to 1/4-inch cubes
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• Juice of half lemon (about 1 1/2 tablespoons)
• 1/4 cup all purpose flour
• 1/4 cup + 2 tablespoons packed brown sugar
• 1/4 cup chopped walnuts
• 1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls
• whipped cream
• caramel-flavored syrup

DIRECTIONS:

1. Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.
2. In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons brown sugar, the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.
3. Meanwhile, in small bowl, mix butter, flour, 1/4 cup of brown sugar and walnuts with fork or hands until crumbly. Set aside.
4. Separate dough into 8 rolls. Flatten each into 4-inch round; place in muffin cup. Divide apple filling evenly onto rolls in muffin cups. Divide flour mixture evenly over apples.
5. Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups. Cool completely, about 30 minutes.Serve cupcakes topped with whipped cream and a drizzle of syrup.

DENVER OMELETTE CUPS

OVEN - 475 degrees
INGREDIENTS: 
-  5 teaspoons unsalted butter
– 4 cups (1 pound) frozen hash browns, thawed
– 6 large eggs
– 2 large egg whites
– Coarse salt and ground pepper
– 1/2 small red onion, diced small
– 1 small red bell pepper, stemmed, seeded and diced small
– 4 ounces ham steak
– 3 ounces cheddar

DIRECTIONS:

1. Preheat oven to 475 degrees. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
2. Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.