BBQ Beef Cups

This is a quick and easy dinner or appetizer for the family or the family get together, it would be great for a party too. You could halve the biscuits and use mini muffin tins!!

My kids are always helping in the kitchen, and this is a great way to get them in there where they can do little damage if something goes wrong. I have 1 kid roll the biscuits and 1 scoop the meat mixture in the muffin tins. They are happy as clams!

This dish comes out as a nice savory dense biscuit, when you bite into it you get a sweet tangy bite on the tongue. After 2 biscuits, the kids have full bellies!

In about 30-40 minutes you are done with the entire meal (except clean up) but the kids can do that while you put your feet up and relax with a glass of wine! After all, all you had was a itty bitty muffin for dinner 😀

Can you believe my grandma sent me this recipe??!! LOVE YOU GRANDMA!!!

INGREDIENTS:

2 tubes (10 oz.) Pillsbury buttermilk biscuits 
1.5 lb lean ground beef or ground turkey
1/2 lb thin lean cut bacon
3/4 cup ketchup
5 tbsp brown sugar pressed firmly into spoon
2 tbsp cider vinegar
1 tsp chili powder
4 oz sharp cheddar cheese + 1 tsp per cup

DIRECTIONS:

Roll each biscuit into a flat circle twice its normal size and place in greased muffin tins and set aside.

In a skillet brown ground beef or turkey. When done set aside.

Cook bacon until crispy. Drain on paper towels and cut into bite sized pieces. Combine with reserved meat.

In a medium-sized bowl combine; ketchup, brown sugar, cider vinegar, and chili powder. Stir until well combined.

Add meat mixture to BBQ sauce mixture and stir well.

Add 2-3 tbsp of mixture to each biscuit and top with 1 tsp cheese.

Bake in 375 degree F. oven for 15-18 minutes.

You might also like:

Rosemary & Garlic Infused Oil (sweetheatchefs)

Browned Butter Strawberry Eggnog Pancakes (sweetheatchefs)

Stuffed Poblano Pepper (sweetheatchefs)

Cranberry Swirl Cheesecake – Perfect for the holidays!

Have a holly jolly Christmas, it’s the best time of the year….Oh sorry I have these Christmas jingles in my head  this time of year and yes I know it isn’t even Thanksgiving yet. 😀  I’m hopeless when this time of year comes around! Just imagine your friends and families face when you break out this beauty for desert! I think this is truly one of the best cheesecakes I have ever had.

As you know I am not the best baker around, so when I make a cheesecake that comes out looking at gorgeous as this one..I am a happy camper! You know what it means? It means YOU can do this too!! LOL

My mom gave me a ton of fresh cranberries and I was trying to figure out what the heck to do with them, when of course cheesecake comes to mind. The cinnamony chocolatey graham cracker crust paired with the creamy cheesecake and tartness of cranberries is like a bite of heaven in each mouthful. The cranberry compote is a MUST to save even after the cheesecake is gone. It is great on crackers with a sharp cheddar cheese or to add into your mixed cocktails! YUM

Cranberry Compote:

• 2 cups of fresh or frozen cranberries
• 2/3 cup granulated white sugar
• 2/3 cup orange juice
• 1/4 tsp nutmeg, ground
• 1/2 tsp cinnamon, ground
• zest of one lemon or orange
• 4 tsp vanilla

Graham Cracker Crust:

• 2 3/4 cups of graham crackers
• 1 tsp cinnamon
• 1 tablespoon unsweetened Cocoa powder
• 2 tablespoons granulated white sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling:

• 4 – 8 ounces packages cream cheese, room temperature (I used 2 full fat and 2 reduced fat cream cheese and this is crazy rich)
• 1 cup granulated white sugar
• 1 cup sour cream
• 1/2 cup whipping cream or half and half
• 1 tablespoon vanilla
• 4 large eggs, room temperature
• 1 tsp pure vanilla extract
• cranberry compote

Make cranberry compote:
Combine all ingredients except vanilla in large saucepan. Cook over medium high heat until mixture thickens, stirring occasionally, about 5-10 minutes. Cool slightly. Transfer to food processor and add vanilla. Puree until smooth. Strain into a bowl and cover  Refrigerate at least 6 hours or freeze for 3.

Make crust:
Spray 10-inch-diameter Springform pan (I used 2 pie dishes) with nonstick spray. If using a Springform pan, wrap outside of pan with 2 layers of heavy-duty foil. Blend all ingredients except butter in food processor. Add butter; blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust while preparing filling.

Make filling:
Position rack in center of oven and preheat to 350°F. Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream, half and half and vanilla.

Transfer 1/3 of filling to prepared crust. Dollop 1/3 of cranberry puree atop filling. Repeat layering of filling and puree 2 more times. Using knife, skewer or toothpick, swirl puree through filling, creating marbled design.

Place springform pan or pie dish in large baking dish or roasting pan. Pour enough hot water into roasting pan or baking dish to come halfway up sides of springform pan or pie dish. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.

If using  springform pan: Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Remove pan sides.

If using a pie dish: Cover with plastic wrap and place in refrigerator for 6 hours or 3 hours in freezer.

Serve cake with Cranberry Compote either on top or on the side for dipping each tart bite into!

This recipe is was shared over at:

Thursday’s Treasures

Wicked Good Wednesdays

Creamy Chicken Veggie and Rice Soup – Warm the Heart, Warm the Soul!

Don’t let the sunny picture fool you…well ok I’m not even going to go there. Living in California sure its fun in the sun. But when my favorite time of year comes, FALL, I am saddened that the weather is not cool enough to reflect that. I love making soup and bread and warm you up goodies, but when the temperature reaches 80 in November, well sometimes it just isn’t that easy to get my family to eat hot soup! Luckily in between these warm days are a few hit or miss cool and even rainy ones. Leaving me to explore the world of Fall cooking.

Today I made a creamy, warm, stick to your ribs with a hearty healthy kick soup. This soup is almost too hearty to have a second bowl…I did say ALMOST! Filled with vegetables for great nutrition and a little creaminess to round it out, you will surely want to accompany it with a carb filled side! For me I have been making this Focaccia Bread that is just delicious and pairs perfectly with any soup or is fabulous on its own. Take a weekend, get your ingredients together you will want to make both of these delights this weekend!

INGREDIENTS

• 8 c. Low-Sodium Chicken Broth
• 2 Stalks Celery, thinly sliced
• 1 Red  Onion, diced
• 1/2 c. Carrots, I used the shredded ones
• 1 head of broccoli, washed and cut up in small pieces (reserve 1/2 of the florets)
• 1 bunch of Asparagus, washed and trimmed; reserve the stems
• 2 cloves Garlic, minced
• 1 tsp. Dried Oregano
• Extra Virgin Olive Oil
• 2 tbsp. All Purpose Flour
• 3/4 c. Cream of Chicken Soup (could substitute in heavy cream, I just had this left over so I wanted to use it)
• 1/4 c. 2% Milk
• 1/2 cup sharp cheddar cheese (optional)
• Kosher Salt, to taste
• 1/4 tsp. Fresh Ground Pepper
• 3 cooked Chicken Breasts, diced

DIRECTIONS:

In a large stockpot, drizzle olive oil on the bottom and add your diced chicken. Season with salt/pepper and cook until browned and cooked through.

Remove from pot and add 1 tbs of olive oil, add; carrots, celery, onion, broccoli, stems of your asparagus and saute for 5 minutes.

*NOTE* Using the stems to the asparagus:

1. Cut the very bottoms off, discard and do not use
2. Bend the bottom of one the asparagus spears until it snaps, this will be your guide for cutting the rest of the bunch
3. Cut the remaining spears and cut the stems into 1/2″ dices, add these to your stockpot.

Add flour and saute for 2 minutes to get the flour taste out of it.

Add chicken broth slowly stirring as you add to avoid clumps. Once all broth is incorporated, bring to a boil and then reduce heat to just at a boil for about 20 minutes, or until all veggies are super soft.

Remove from heat and using an immersion blender (these things ROCK!) start blending until you get the desired consistency you like.

Return pot to stove and reduce heat to low. Add rice stir to combine.

Take a microwave safe bowl and add your milk and cream of chicken soup and combine. Add cheese if using.

Add this to your stockpot along with your reserved chicken and simmer for about 30 minutes or until the rice is cooked through.

While simmering place your asparagus spears & broccoli florets in a microwave safe bowl and add about 2 tbs water. Cover with Saran wrap and cook for 1 minute. Immediately add to an ice bath to stop the cooking process.

When soup is finished garnish with a few of your steamed broccoli florets and asparagus spears.

Chicken Bacon Ranch Mac-N-Cheese – It’s not too late for dinner plans!

Nothing says comfort quite like home-made mac-n-cheese. I never could resist cheese nor the crunchy browned goodness on top of a casserole. Putting the two together is sheer bliss in my book. Besides the boxed mac-n-cheese is nowhere near what mac-n-cheese should be. I have never purchased powdered cheese so why would I use it in a meal for my kids? Last time I looked cheese was something that was fresh!

This is a great go to meal, it comes together quickly and the aroma of cheese and bacon fill your home with deliciousness. Once you bite into the crunchy bacon topped, oozy gooey cheesy pasta you will be digging in for more!

My kids ask for this at least once a week. I have to restrict them, so I make a second smaller batch that I freeze. Let me tell you the frozen one is almost better than the fresh. 

INGREDIENTS

• 16  ounces  uncooked elbow macaroni
• 1/2 lb sliced smoked bacon of your choice
• 3 chicken breasts, skinned boned and diced into bite sized pieces
• 3  tablespoon  butter
• 3  tablespoon  all-purpose flour
• 3 cups milk
• 1/3  cup  condensed cream of chicken soup, undiluted
• 2.5 cups shredded cheese, 1 cup jack, 1 cup pepper jack, 1/2 cup sharp cheddar (or whatever your favs are!)
• 2 tbs powdered ranch
• 1/2  teaspoon  salt
• Cooking spray

DIRECTIONS

Cook pasta according to package directions until al dente.

Cook bacon in a large nonstick skillet over medium heat until crisp. I cut it up before cooking using my handy kitchen shears into bite sized pieces, then drain on paper towel and set aside. Reserving drippings in pan.

Add chicken to drippings in pan, sprinkle with pepper and a little salt (remember the bacon is salty) sauté for 10 minutes or until done.

Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes to get the flour taste out, stirring constantly with a whisk. Combine milk and soup in a bowl with a whisk; gradually add milk mixture to saucepan, stirring with a whisk, then add ranch powder.

Bring to a boil; cook 2 minutes or until thick. Remove from heat and add cheese. Once cheese is all melted into sauce, stir in pasta and most of the chicken and most of the bacon. (Reserve a little of each to sprinkle on top)

Preheat oven to 375 degrees F.

Spoon mixture into a greased 9 x 11″ glass baking dish, and an 8 x 8″ glass baking dish. (Or if you have a super large one use that. I freeze the small one for later.) Sprinkle evenly with reserved bacon and chicken.

Bake for 20-25 minutes or until heated through. DO NOT BROIL IN GLASS DISH, IT WILL BREAK ON YOU.

Serve with a side salad or vegetable to round out the meal.

My concoction of cheeses

Ready for the oven

Just out of the oven

Finished!

Chipotle Lime Refried Beans

Smoky, spicy, YUM! That is what this side dish entails when it hits your pallet! Be prepared for the WOW factor going on. This is a great way to jazz up canned refried beans. This dish goes good with any Mexican food, especially my Cornbread Gone Wild.

INGREDIENTS

1 large can refried beans
1 chipotle pepper in adobo sauce
1 teaspoon adobo sauce
Juice of 1 lime + zest
jack or sharp cheddar cheese (optional)

DIRECTIONS

1. Open can of refried beans and put in pot heat over medium low
2. add lime juice, lime zest, chipotle pepper, adobo sauce, stir to combine
3. add cheese if using

Cornbread Gone Wild…

I am convinced I was either Hispanic in my previous life or a poblano pepper. I just can’t get enough Mexican  food and the spiciness that goes with it! This recipe is an adaptation from another recipe I have. If you want to make it vegetarian omit the turkey meat, it is just as tasty! I love cornbread but also like nontraditional such as with butter and honey. So baking it this way makes it seem like you are having it an entirely new way, which essentially you are. You could add black beans in this recipe instead of corn or along with the corn to make it more tex mex. This is a spicy dish, if you want it less spicy omit the jalepeno and make sure all seeds are removed. I left some seeds in and used the jalepeno, 1 of my kids was in tears it was so spicy for them 😦 I also served this over my Chipotle Lime Refried Beans. Be prepared for >hotness<

INGREDIENTS

1 lb ground turkey meat
2 cloves garlic, minced
salt/pepper to taste (for ground turkey)
2 tablespoons butter
6 large, fresh green chilies; such as Anaheim or poblano, roasted, peeled and seeded
1 jalepeno pepper; roasted, peeled and seeded
1/2 cup grated Pepper Jack cheese
1/2 cup grated sharp cheddar cheese
1/4 cup grated Monterrey jack cheese
4 eggs, yolks and whites separated
1 can corn, drained
3 tablespoons yellow cornmeal
3 tablespoons flour
1/2 cup milk
3 tablespoons sour cream
1/2 teaspoon salt (for cornbread batter)

 DIRECTIONS

1. Preheat oven to Broil
2. Char peppers until bubbly, brown and aromatic; about 10-15 minutes.
3. Place in bowl and cover with saran wrap to “sweat” the peppers to be able to easily remove the skins.
4. Once skins removed, carefully slice open and remove seeds.
5. Butter an 8-inch-square baking pan with 1 tablespoon of the butter.
6. Cook turkey meat with garlic and salt/pepper until cooked thoroughly. 
7. Place the chiles in a layer on the bottom of the pan, sprinkle 1/2 the turkey meat, top with 1/2 half the cheese, add remaining turkey meat.  
8. Beat the egg whites until fluffy, almost stiff.
9. In another bowl, mix together the egg yolks, corn, cornmeal, flour, milk, sour cream and salt.
10. Fold egg whites gently into the cornbread mixture and spoon over the cheese and peppers.
11. Top with butter pats and add all remaining cheese on top
12. Bake for 25 minutes. 
13. Let set for about 5 minutes and cut into sections to serve.
14. Serve on top of my Chipotle Lime Refried Beans.
    

Prepping the peppers for charring

Peppers after sweating

Make sure your 2 year old has something to play with while you get hot pepper seeds on your hands!

Shredded cheeses

De-skinned & de-seeded peppers in baking dish

on top of peppers goes the turkey meat

on top of turkey meat goes cheese, then the rest of the turkey

fluffy egg whites

egg whites and cornbread mixture added to pan, topped with butter pats

top with remaining cheese and bake, bake, bake. Enjoy the wonderful aromas that arise from your oven.