Chipotle Chicken Cornbread Cups

1 cup (4 oz) grated cheddar cheese
1 pkg (7.5-8.5 oz) corn muffin mix
1 cup (8 oz) sour cream, divided
1/4 cup all-purpose flour
2 tbsp Chipotle Rub, divided
1 small red bell pepper
1-2 green onions with tops (about 1/3 cup thinly sliced)
1 1/2 cups finely diced cooked chicken
Additional sour cream (optional)
Snipped fresh cilantro (optional)

Preheat oven to 350°F. Grate cheese using Rotary Grater. In Classic Batter Bowl, combine cheese, muffin mix, 3/4 cup of the sour cream, flour and 1 tbsp of the rub; mix to form a thick batter.

Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray. Divide batter evenly among wells using Small Scoop. Bake 14-16 minutes or until golden brown.
Meanwhile, finely dice bell pepper and thinly slice green onions.

Place bell pepper into (8-in.) Sauté Pan; cook over medium-high heat 2-3 minutes or until pepper begins to soften. Add chicken and remaining 1 tbsp rub to pan; cook and stir 2-3 minutes or until heated through. Remove pan from heat.

Combine chicken mixture, green onions and remaining 1/4 cup sour cream in Small Batter Bowl; mix well.
Immediately press tops of muffins with Mini-Tart Shaper to form cups. Cool in pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among cups. Top with additional sour cream and sprinkle with cilantro, if desired.

Mini Quiche Lorraine

As a new The Pampered Chef Consultant, I have to try out a lot of recipes and this one is just awesome, it's really easy, tastes yummi and looks great, too, everybody that I made it for just loves it!

You need: 1 pckg Pie Crusts (2 Crusts)

2 eggs

1/2 cup Half and Half

1/8 tsp Salt

4 slices cooked bacon

1/2 medium red bell pepper

2 tbsp chopped chives or green onions

1/2 cup grated swiss cheese

12 grape tomatos

ground black pepper

Preheat oven to 400 F. Unroll the Pie crust and cut 12 discs. I used the Measure All Cup, which is the perfect size.

Place the discs on top of each wells of a Mini Muffin Pan and press them with the Mini Tart Shaper. Whisks egs, half and half and salt together and set it aside.

Finely chop bacon and bell pepper and chives. Grate cheese. Combine bacon, Bell pepper, chives and cheese and ground pepper.

Pour egg mixture evenly into the tart shells, sprinkle with the cheese mixture.
Cut grape tomatoes in half and set one on each tartlet.
Bake for 14-16 min or until egg mixture is set and crust is golden brown.