All Recipes

Prepared mashed potatoes, corn and cheddar form the base of this chicken-tender casserole. Cook or reheat the breaded chicken according to its own instructions before assembling the final bake. Add the gravy at serving so the breading has less time to soften.

A flat ground-beef meatloaf forms the base of this mashed potato bake, with sour cream, cheddar and cooked turkey bacon above it. Baking the meat layer first makes it possible to remove excess fat before adding the potatoes. Measure the prepared mash by volume rather than relying on a count of potatoes.

This casserole layers a thin beef meatloaf with elbow macaroni in a homemade milk-and-cheddar sauce. The sauce starts with butter and flour rather than condensed soup. Cook the pasta separately and check the meat before adding its macaroni topping.

These small corn muffins bake in a mini muffin pan and receive honey butter afterward. Spoon the batter into greased wells and begin checking around nine or ten minutes. Pan size and fill level affect baking time, so check the centers before removing the tray.

An eight-ounce crescent-roll package forms sixteen small pastry cups for cream cheese and raspberry jam. Cut each of its eight triangles in half and press the pieces into a mini muffin pan. Cool briefly before lifting them so the warm filling can settle.

These muffin-pan meatloaves use a small beef-and-breadcrumb portion under a spooned or piped mashed potato topping. Cook the meat fully before adding the potatoes. The familiar cupcake shape is a serving format, with temperature checks still needed in the center of the meat.

Chocolate cake receives an Irish cream and condensed-milk soak, then chills before whipped topping and mint chocolate are added. The liqueur goes in after baking, so its alcohol is not baked off. Plan at least four hours of refrigeration in addition to mixing, baking and initial cooling.

These small pecan pies press a brown-sugar butter crust into standard muffin cups and fill it with an egg-and-corn-syrup mixture. Divide both crust and filling before baking so the cups cook at similar rates. Allow the hot filling to settle before loosening the pies.

These pan cookies combine three cups of oats with milk chocolate chips and a creamed-butter dough. Press the thick mixture evenly into a nine-by-thirteen-inch pan. Let it cool before slicing so the oat-rich center has time to hold together.