141 cup recipes

Tomato cups marinate fresh tomatoes, green pepper strips, and onion rings in oregano-basil vinaigrette. A simple Italian-style summer salad you toss together in 10 minutes.

Brownie peanut butter cups made by pressing mini peanut butter cups into brownie mix batter and baking in muffin tins. A 5-ingredient, semi-homemade treat that's fudgy and gooey inside.

Honey peanut butter cup cookies loaded with chopped peanut butter cups and chocolate chips in a cocoa-laced dough. Sweetened with honey and brown sugar for a chewy, fudgy cookie.

Five cup salad with sour cream, coconut, mini marshmallows, mandarin oranges, and crushed pineapple. A no-cook retro fruit salad that chills overnight and feeds a crowd.

This co-winner in the filled-cookie category from Gerry Cofta of Milwaukee has a great, rich flavor in the filling.

There are different kinds of pepper cups, they are all very nutritious, a lot of fibire.

These beefy biscuit cups pack savory ground beef and spaghetti sauce into buttery biscuit shells topped with melted cheddar. A fun, hands-on dinner kids and adults both love.

Fudgy chocolate cupcakes with a cream cheese and chocolate chip filling, topped with sugared chopped almonds. The eggless cocoa batter stays moist while the almond crunch on top adds a nutty, caramelized bite.

This is so easy to make, especially for someone like me who has no cooking experience at all. The flavour is also spot-on.

Simple blueberry cupcakes with two cups of fresh berries in a vanilla shortening batter. Mix everything together, scoop into muffin tins, and bake for 20 minutes.

Vanilla-marinated fresh strawberries topped with a billowy meringue and whipped topping cloud. A no-bake, sugar-free dessert that feels indulgent at a fraction of the calories.

Two-layered Thai steamed coconut cups with a dark brown sugar coconut base and a creamy white coconut cream topping. A traditional vegetarian Thai dessert made with rice flour, naturally gluten-free.

Individual baked chocolate fig puddings with cocoa, stewed California figs, and vanilla, topped warm with marshmallows and walnut halves. A vintage dessert with old-fashioned charm.

Fluted quiche cups use homemade crepes as the crust, filled with sausage, cheddar cheese, eggs, and mayonnaise. Individual quiches that freeze beautifully for make-ahead brunch.

Rainbow Holiday Cup cocktail with rum, cinnamon schnapps, orange juice, bitters, and grenadine over ice. A festive mixed drink served cold or heated as a warm holiday toddy.

Oyster cups with chopped oysters in a cheesy celery white sauce served in homemade biscuit cups. A vintage luncheon dish with an edible bread bowl for each serving.