Our Albertson's has store-brand biscuits for $0.50. As someone on a serious budget that is a price I could not ignore. Last night I was trying to figure out what to make for dinner. I had to cook out of the freezer because we have so much food in there it is a waste not to. I thought of the biscuits and remembered that we enjoyed the crescent rolls filled with meat and cheese. I thought, "Perhaps I could make some sort of cup out of biscuit dough and fill it with meat and cheese." Thus the recipe was born.
I started cooking the meat and saw the rosemary I had sitting next to stove in water. Light bulb! I snipped a few springs of the rosemary and added it to the pan while the meat cooked. While cooking I recalled the bag of bell pepper slices that might still be in the freezer. We are big pepper fans so I thought it would be a good way to get some veggies into dinner. Luckily there was about a quarter of the bag left which ended up being just enough. Fresh pepper would work just fine as I defrosted them before use. Here is the recipe:
I started cooking the meat and saw the rosemary I had sitting next to stove in water. Light bulb! I snipped a few springs of the rosemary and added it to the pan while the meat cooked. While cooking I recalled the bag of bell pepper slices that might still be in the freezer. We are big pepper fans so I thought it would be a good way to get some veggies into dinner. Luckily there was about a quarter of the bag left which ended up being just enough. Fresh pepper would work just fine as I defrosted them before use. Here is the recipe:
Rosemary Ground Beef and Bell Pepper Biscuit Cups
Ingredients:
1lb ground beef (I used just under that much)
Two or three 2inch sprigs of rosemary (basically, to taste)
About 1/2 cup of chopped bell peppers, frozen or fresh, any color
Two 10-count tubes of biscuits*
4oz shredded cheddar cheese (maybe 1 1/2 cups?)
BBQ or ketchup for dipping
Heat the oven to 400°. Cook the rosemary and ground beef in a pan until the meat is no longer pink.
Drain the beef and discard the rosemary. Transfer to a plate to cool.
Spray two six-count muffin tins with pan spray.
Open biscuits per directions on packaging. Take each biscuit, one by one, and flatten/stretch to about 2 or 3 inches (do not let them tear!)
Place flattened biscuits into muffin tins, pressing sides of dough up and against sides of the pan.
Place a few pieces (4 or 5 depending on size) of pepper in the bottom of each cup.
Spoon two (regular sized) spoonfulls of ground beef on top.
Place in the oven and bake for 5 minutes.
After 5 minutes, sprinkle them with the cheese and return to the oven for 6 minutes**.
Remove and enjoy!!
Makes 12
*I used Albertson's brand biscuits, this recipe is NOT sized for Pillsbury grands, the store brand are much smaller!
**This is to ensure the biscuits are done, if you use a brand with a different baking time, adjust!
Ingredients:
1lb ground beef (I used just under that much)
Two or three 2inch sprigs of rosemary (basically, to taste)
About 1/2 cup of chopped bell peppers, frozen or fresh, any color
Two 10-count tubes of biscuits*
4oz shredded cheddar cheese (maybe 1 1/2 cups?)
BBQ or ketchup for dipping
Heat the oven to 400°. Cook the rosemary and ground beef in a pan until the meat is no longer pink.
Drain the beef and discard the rosemary. Transfer to a plate to cool.
Spray two six-count muffin tins with pan spray.
Open biscuits per directions on packaging. Take each biscuit, one by one, and flatten/stretch to about 2 or 3 inches (do not let them tear!)
Place flattened biscuits into muffin tins, pressing sides of dough up and against sides of the pan.
Place a few pieces (4 or 5 depending on size) of pepper in the bottom of each cup.
Spoon two (regular sized) spoonfulls of ground beef on top.
Place in the oven and bake for 5 minutes.
After 5 minutes, sprinkle them with the cheese and return to the oven for 6 minutes**.
Remove and enjoy!!
Makes 12
*I used Albertson's brand biscuits, this recipe is NOT sized for Pillsbury grands, the store brand are much smaller!
**This is to ensure the biscuits are done, if you use a brand with a different baking time, adjust!
These are super delicious and relatively healthy. If all goes well they should come out looking something like this:
You may notice that the recipe called for two 10-count tubes of dough and I only make 12 dinner cups. This is because as I was making them I was also thinking of dessert!
I recently bought some Lemon Curd from Trader Joe's. It is so lemony good I have been looking for excuses to eat it (besides out of the jar!) A while back chocolate chips were on sale and lemon and chocolate are yummy so I improvised a dessert to go with the improvised dinner.
You may notice that the recipe called for two 10-count tubes of dough and I only make 12 dinner cups. This is because as I was making them I was also thinking of dessert!
I recently bought some Lemon Curd from Trader Joe's. It is so lemony good I have been looking for excuses to eat it (besides out of the jar!) A while back chocolate chips were on sale and lemon and chocolate are yummy so I improvised a dessert to go with the improvised dinner.
Chocolate Chip Lemon Dessert Cups
Ingredients:
A handful of mini semi-sweet chocolate chips
4 teaspoons lemon curd*
8 store brand biscuits
Powdered sugar for dusting**
Preheat oven to 400°. Spray a six-count muffin tin with pan spray.
As before stretch/flatten the biscuit dough into 2-3 inch disks and drop into muffin tin.
You will have 2 biscuits left over. Place them on a tray as per package instructions and push some mini chips on them.
Spoon a teaspoon of lemon curd into 4 of the cups. Sprinkle two of the lemon cups with mini chips.
Add some mini chips to the two remaining cups.
Bake 10-12 minutes rotating halfway.
Remove from the oven and dust with powdered sugar.
Makes 8
*My husband does not like lemon as much as I do so I only made 4 with the lemon curd. Use about 1 teaspoon per cup.
**I wish I had thought of this when I made them. The chocolate chip only ones would have really benefited from this.
Ingredients:
A handful of mini semi-sweet chocolate chips
4 teaspoons lemon curd*
8 store brand biscuits
Powdered sugar for dusting**
Preheat oven to 400°. Spray a six-count muffin tin with pan spray.
As before stretch/flatten the biscuit dough into 2-3 inch disks and drop into muffin tin.
You will have 2 biscuits left over. Place them on a tray as per package instructions and push some mini chips on them.
Spoon a teaspoon of lemon curd into 4 of the cups. Sprinkle two of the lemon cups with mini chips.
Add some mini chips to the two remaining cups.
Bake 10-12 minutes rotating halfway.
Remove from the oven and dust with powdered sugar.
Makes 8
*My husband does not like lemon as much as I do so I only made 4 with the lemon curd. Use about 1 teaspoon per cup.
**I wish I had thought of this when I made them. The chocolate chip only ones would have really benefited from this.
Below is a close-up of the lemon and chocolate cup. They were so delicious!
If you do not like lemon these could of course be made with any type of jam (I do not recommend jelly, too fluid) or even a custard. I am considering making another batch of these soon and trying them with melted butter and sugar brushed on before baking. Will it burn? No idea.
I hope you enjoy!
Sam
If you do not like lemon these could of course be made with any type of jam (I do not recommend jelly, too fluid) or even a custard. I am considering making another batch of these soon and trying them with melted butter and sugar brushed on before baking. Will it burn? No idea.
I hope you enjoy!
Sam
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