"Advanced" Technique for Mess-Free Cupcakes!

My friend was making cupcakes tonight, and resorted to THIS!

Put batter into a Ziploc bag!

Baked Penne with Bison

*This is SO tasty! Just made it tonight.
(I buy Bison in a package of four 1/3 lb patties so it's easier to get the right amount. I might add more next time though!)

2 cups Penne Pasta

1/3-2/3 lb ground Bison
1-2 tbs Balsamic Vinegar
1-2 tbs Worcestershire sauce
1 tsp dried minced Garlic
1/2 tsp Mustard Seeds
Onion powder, to taste

1/2 Red Onion, chopped
1/3-1/2 8oz package fresh Mushrooms
1 medium Carrot, shredded

4 oz. Monterey Jack Cheese, shredded
1/2 cup Parmesan + some for sprinkling on top
1 Egg

24 oz. Bottled Alfredo Sauce (I used the mushroom kind)

1. Boil Pasta until desired tenderness. (I boil my pasta with a pinch or two of sea salt)

2. While the pasta is cooking, take a small skillet and put it on medium heat. Add the Vinegar, Worcestershire, Garlic, Mustard, and Onion, stir. Add Bison, cutting into chunks and cook till there's no pink. Don't over cook, and don't drain. (I use bamboo kitchen utensils) Remove from heat and let cool.

3. Whisk Egg in a small mixing bowl, add Parmesan, stir. Add most of the Monterey, stir.

4. Combine everything in a large mixing bowl. Transfer to a 13x9 or 3 quart baking dish, spreading evenly. Top with extra Monterey and more Parmesan.

5. Bake at 375 F Degrees for 30-40 minutes.

:)