Recipe of the Week

From Jennifer’s kitchen (of ClayBouquetShop)

My Mom made these for my sister and I when we were kids (my aunt sent her the recipe from a magazine), and I now make these for my husband and me for a quick dinner. It’s an easy recipe, hearty, and mighty scrumptious…and only uses a saute pan (large) and a few muffin pans for easy clean-up. Perfect for a party appetizer (the recipe is easily multiplied) or a quick and easy recipe for an eat-with-your-hands (or a fork and knife) item while watching a DVD together on Friday night. They reheat wonderfully in the microwave or oven for leftovers, but it could be a bit messy if you are working on DIY crafts.  : )

(Photos and a variation of the recipe was found on http://allrecipes.com/recipe/barbecue-beef-cups/

I’m glad I didn’t have to make them to get photos to share…way too busy with bouquet orders…and getting ready for vacation with my husband! : )

BBQ Cups

2 large refrigerated biscuit tubes (8-12 biscuits each), usually found in the refrigerated section near the whipped cream and such (get some for dessert! : )
1 pound ground beef (or turkey, chicken, meat substitute, per your preference)
1 small onion, chopped (or a small handful of frozen, chopped onions…one of my favorite things to have ready to use)
1/2 – 3/4 cup of barbecue sauce (use your favorite…I prefer a slightly sweet sauce over spicy ones.)
Shredded cheddar cheese
Preheat the oven at 350 degrees.

Saute the onion until they are cooked (translucent). Add the meat,  cook fully and drain.

Mix the BBQ sauce into the meat mixture in the cooking pan. Fully coat the meat, but don’t make it too wet, as the biscuits would end up soggy.

Grease your muffin pans (if using non-stick), and open your biscuits. Spread each biscuit…it’s easiest if you pull it like a mini pizza. (If you get the extra large muffins, decrease the amount of dough you put in each cup.) Stretch it out enough that you can lay it on the bottom of the muffin pan, and have extra to pull up the sides to just below the top of the cup. They’ll shrink back a bit…so do a few, then fill the muffin cup with a spoon or two of the meat mixture, leaving the sides of the dough visible. The dough is going to rise up and make a little cup around the mixture, so it should look like the photo when cooked. : )
Sprinkle a little (or a lot of) cheese on the top of each on before they go in the oven.
Bake at 350 for 15 minutes…until the biscuits are golden and the cheesy tops are bubbling. Leaving them in too long will burn both the cheesy tops and the muffins (not very tasty), so keep a close eye on them. I use a butter knife to pop any of those whose cheese spread out and trapped them in the pan.
If there are any biscuits leftover, I usually stick them in the oven at the same time for a quick bite, or top it with a bit of cheese, spice, or cinnamon before baking for a different flavor. : )
Enjoy! : )

Posted on July 6, 2012, in ClayBouquetShop, Food, Recipe of the Week, WedEclectic and tagged , , . Bookmark the permalink. Leave a comment.

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