Biscuit Barbecups

These make a great winter lunch when the kids are home!

Biscuit Barbecups

Ingredients:
1 lb. ground beef
½ C prepared barbecue sauce
1 T. minced onion or ¼ C chopped onion
1-2 T. brown sugar
1 (10 oz) can Hungry Jack Flaky Biscuits
2 oz. (1/2 C) shredded cheddar or American cheese

Heat oven to 400 degrees. Grease 10 muffin cups. Brown ground beef in large skillet; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly. Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides, forming ¼ in. rim. Spoon about ¼ C of meat mixture into each biscuit-lined cup. Sprinkle each with cheese. Bake 400 degrees for 10-12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan.

Hint: Tip: To make ahead, prepare as directed above. Cover; refrigerate for up to 2 hours. Bake as directed above or just cook burger up ahead of time & use later.

Serving: 4
Recipe Given By: Quick-Cooking M/J ’99, p. 61

Coated Cookie Drops

Sara at make music from your heart is hosting a Christmas cookie recipe exchange! I'm looking forward to seeing what treats are shared, and hopefully, I can try a few out on my family and friends this year.
Here's my contribution:

Coated Cookie Drops

Ingredients:

1 pkg (20 oz) oreos
1 pkg (8 oz) cream cheese, softened
@ 24-30 oz candy coating, coarsely chopped for dipping (I use chocolate)
1 or 2 pkg of candy coating, coarsely chopped for drizzle (I use red/green)

Place the cookies in a food processor; cover and process until finely crushed. In a small bowl, beat cream cheese and crushed cookies until blended. Roll into 3/4-in. balls. Cover and refrigerate for at least 1 hour.

In a small saucepan over low heat, melt candy coating for dipping, stirring until smooth; dip the balls to completely coat. Place on waxed paper until hardened.

Melt and drizzle remainder candy coating over balls. Store in the refrigerator.

Yield: about 7-1/2 dozen.
Recipe Given By: Taste of Home

Working together...a favorite Christmas baking tradition!

The final product! Maybe not too tidy done our way, but very tasty!

May Your Hearts & Tummies be full!

Crunchy Bacon Coleslaw

Although coleslaw is usually a warm weather food, I've still included it here. This is a unique crunchy twist on regular coleslaw. You can save it away for a picnic sort of day.

Crunchy Bacon Coleslaw

Ingredients:

¾ C mayonnaise
1 T. sugar
1 ½ T. cider vinegar
4 C shredded green cabbage
1 C shredded red cabbage
½ C chopped peanuts
4 slices bacon, crisply cooked, crumbled

Mix salad dressing, sugar and vinegar in large bowl. Add remaining ingredients; mix lightly. Refrigerate.

Shortcut: Prepare as directed, substituting 1 pkg. (8 oz) coleslaw blend for shredded green and red cabbage. Substitute 1 can (3 oz.) real bacon bits for bacon slices.

Serving: 10
Recipe Given By: Kraft (They've changed up the measurements a little. Both are probably delicious.)

Breakfast Burrito

In August I came across this recipe on Pioneer Woman's site.

We don't have Sonic restaurants where we live, but I've enjoyed the Sonic in my daughter's college town a few times.

I love the ingenuity of Pioneer Woman to make her own version of the SuperSonic Burrito so I thought I'd give it a try with my own spin on it - deleting all the ingredients I don't like in a breakfast burrito.

We always have leftover tortillas in the fridge so this is a handy way to use them up. After warming the tortilla I added scrambled eggs, a piece of bacon, shredded cheese and tater tots.

I had a small addiction to these tasty breakfast treats and made them several days in a row!

Surprise your family with a breakfast burrito soon!

You're Still Following?

You're still following? :)

I have cooked SOME in 4 weeks, but nothing new. Actually, not even anything that's worth talkin about. At the end of summer all my responsibilities get ramped up and we survive on fast-ish meals. Lots of tacos. Today I even broke out a can of tomato soup. It's exciting eating around here, I tell ya!

I do not foresee any new recipes on the horizon for another week or so and then I begin baking and cooking for my volunteers at work. They're my guinea pigs. They love it. Free treats are always a hit. Until then, please, feel free to check out my categories if you're interested. Autumn is my favorite season in which to cook so don't despair, I'll be up and posting yummy dishes soon. Thanks for hanging in there.

Beef Stroganoff

This, like the Chicken Cacciatore, is a VERY simple meal. You can find more robust recipes out there that add green peppers and whatnot. This is just the recipe that my kids like. Actually, this is my 20-year-old's favorite recipe. Why do they always choose the simple, almost embarrassing ones? Memories, I guess.

Speaking of memories, my youngest brother-in-law (he was nine when I married his oldest brother) lived with us during the weekdays when he was in Jr. High so he could attend the school where my husband and I taught. At the time, we only had Ashley and she was between one and two years old. I wasn't anything special in the kitchen, but enjoyed trying new things here and there. Anyway, Matt (the Jr. High B-I-L) went around school telling everyone that I was the best cook! His favorite foods: PBJ sandwiches (because I added way more jelly than his mom) and Hamburger Helper. Ha! I begged him not to say that; at the time he never really got why that wasn't quite the compliment he thought it was.

Now he's 31 years old and still teases me about how much he likes my Hamburger Helper. I haven't made it in almost a decade, but it's a sweet joke between us.

Beef Stroganoff

Ingredients:

1 lb. ground beef
1 can cream of mushroom soup
1/2 pint of sour cream
salt, pepper, garlic powder, onion powder
small can of mushroom pieces, drained

Brown ground beef; drain. Add one can of cream of mushroom soup, 1/2 pint of sour cream and any spices you would like to add. I use salt, pepper, garlic powder and sometimes onion powder. Add drained mushroom pieces. Mix well. Warm through on low heat and serve over rice or egg noodles.

Serving: 4-6
Recipe Given By: ?? (maybe my mom-in-law)