We're military and move a lot. Pretty sure at some point I am going to lose all my recipes. So, I'm trying to put my favorites on the web to lessen the impact that would have. If you are afraid of losing yours too, you are welcome to send me your favorites or try these and comment.

Wednesday, December 14, 2011

We need a name....

We've done several variations on this.  The original recipe is HERE and it's called Onion-Beef Muffin Cups.  Even though it's descriptive, we don't really like the name and would like a new name for our own variation.

Jackson wants to call them Dragon Food.  Ilana wants to called them Puffy Mountains or Mini Volcano's.  We need help deciding what to call them or coming up with another name.  Any suggestions?

We've done one with chicken and cheese inside.  It was ok.  The variation pictured here is cut up sandwich ham, half colby jack and mozzarella cheese with a pat of cream cheese on top and then all folded into the bread.  It was the yummiest variation by far.  All of the kids loved them.  They are fun for the kids to hold and eat.  Let me know if you come up with any variations of your own.  The recipe is below.

1 can large flaky biscuit dough
cut up sandwich ham
mozzarella cheese
colby jack cheese
cream cheese

Open can of biscuit dough and gently stretch out each piece before laying it over the ungreased muffin cup.  Place ham in the bottom of each cup.  Layer with yellow and white cheese.  Put a pat of cream cheese over other cheese and close the top of the dough to seal the filling in.

Bake at 375 for 12-15 minutes or until golden brown.  Let stand for 2 minutes before removing from pan.  Serve warm.  Yield: 4 servings. 
Enjoy and Happy Eating!

Onion-Beef Muffin Cups

We got this recipe from Taste of Home Magazine.  These are a fun little way to do dinner.  The kids love to help from beginning to end.  Usually I hate anything made with store bought dough but these I really like.  I need to learn how to make my own dough so they could be fabulous. We have made some other variations on this recipe and really liked the results.  I will show pics of our other creations in another post. 

3 medium onions, thinly sliced
1/4 cup butter
1 boneless beef top sirloin steak (1 inch thick and 6 ounces), cut into 1/8 inch slices
1 teaspoon all-purpose flour
1 teaspoon brown sugar
1/4 teaspoon salt
1/2 cup beef broth
1 tube (16.3 ounces) large refrigerated flaky biscuits
3/4 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese, divided

In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender.  Remove and keep warm.  In the same skillet, cook steak for 2-3 minutes or until tender.

Return onions to pan.  Stir in the flour, brown sugar and salt until blended; gradually add broth.  Bring to a boil; cook and stir for 4-6 minutes or until thickened.

Separate biscuits; split each horizontally into three portions.  Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops.  Fill each with about 2 tablespoons beef mixture.

Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling.   Fold dough over completely to enclose filling.  Sprinkle with remaining Parmesan cheese.

Bake at 375 for 12-15 minutes or until golden brown.  Let stand for 2 minutes before removing from pan.  Serve warm.  Yield: 4 servings. 

Saturday, December 10, 2011

Baked Potato Soup

This is my all time favorite soup!  So yummy. Total comfort food:)

4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 tsp salt
1/2 tsp pepper
4 green onions chopped
12 slices bacon, cooked and crumbled
8oz sour cream
11/2 cups shredded cheddar cheese

*Have all ingredients ready before you begin cooking, otherwise you will burn the soup.
**I bake the bacon in the oven on a cookie sheet.  It is faster and doesn't splatter everywhere.  You have to check often so you don't burn it.  Often we use turkey bacon but you can use whatever you like best.

Bake potatoes and let them cool.  (I boil them instead and after they cool I cut them long ways and scoop out the pulp, leaving it chunky.)

Melt butter in a large heavy sauce pan over low heat;  add flour a little at a time, stirring until smooth.  Cook for 1 minute, stirring constantly.

Gradually add 6 cups of milk,  cook over medium heat, stirring constantly until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, and 2 Tbsp green onions, 1/2 cup bacon, and 1 cup cheese.

Heat thoroughly.  Stir in sour cream.  Add extra milk if necessary, I usually add 1 to 2 cups more milk.  Serve with remaining onion, bacon and cheese for garnish.