Barbecue Beef Cups


Barbecue Beef Cups

Makes 10 Cups

3/4 pound ground meat

1/2 cup barbecue sauce

1 tablespoon minced onion

1 clove minced garlic

1 teaspoon Worcestershire sauce

1 (12 ounce) package refrigerated biscuit dough, not Grands

1/3 cup shredded Cheddar cheese

1 Tablespoon brown sugar


Preheat oven to 350 degrees

Grease the cups of a muffin pan

In a large heavy skillet over medium heat, cook meat until evenly brown. Drain any excess fat.

Stir in barbecue sauce, Worcestershire sauce, onion, garlic and brown sugar

Simmer for a few minutes over low heat

Flatten each biscuit, and press into cups of the prepared muffin pan

Make sure the dough comes to the top of the pan

Before filling cups, bake in oven 2-3 minutes to firm up cups for filling

Spoon a portion of the meat mixture into each dough cup, filling about 3/4 full.  I used the back of the spoon to press the mixture into each cup.

Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.


You can also try these cups…

Pizza cups (meat, cheese, pizza sauce)

Breakfast (egg, cheese, bacon)

Buffalo chicken (shredded chicken, hot sauce mixed with cream cheese and ranch)

Dessert cups (replace biscuits with cinnamon roll dough and add apple pie filling)


Chicken in a Creamy Mozzarella and Sun Dried Tomato Sauce


Chicken in a Creamy Mozzarella and Sun Dried Tomato Sauce

Serves 4

4 skinless, boneless chicken breast

3 large garlic cloves, minced

1 small jar (3-4 oz) sun-dried tomatoes in oil, sliced or 1/2 cup dry packed

Salt, pepper and paprika to taste

1 cup half and half

1 cup mozzarella cheese, shredded

Basil and crushed red pepper flakes, to taste

8 oz penne pasta


Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta and toss with a little olive oil to prevent sticking

Drain tomatoes from oil. Reserve 2 tablespoons of oil for sautéing (If using dry packed tomatoes, just add a bit of olive oil in place of the tomato oil)

In a large skillet, heat oil and add chicken

Season with salt, pepper and paprika, sauté on high heat for 2-3 minutes

Add garlic & sliced tomatoes, sauté for about 1 minute until garlic is fragrant

Remove tomatoes, garlic and chicken from the pan

Whisk half & half and cheese to the skillet, bring to a gentle boil

Immediately reduce to simmer and cook constantly whisking until all cheese melts & creamy sauce forms

If sauce is too thick, add reserved pasta water a little at a time to thin it out

Return tomatoes, garlic and chicken back to the skillet on medium heat

Stir in cooked pasta and simmer a few minutes to combine flavors

Add basil and red pepper flakes


Mom’s Glazed Ham

Ham (4)

Mom’s Glazed Ham

Pre-cooked ham




1 cup Lemon Lime Soda

1/2 cup Brown Sugar

1/4 cup Maple Syrup


Preheat oven to 325 degrees

Place ham in a roasting pan

With a sharp knife, diamond cut the ham about 1/4 inch all around

Using toothpicks to secure, place pineapples and cherries all over the ham

Bake ham in preheated oven, uncovered for 2 hours

Remove the ham from oven and brush with glaze

Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes

Remove from oven and let the ham rest 10-20 minutes before slicing


Empanadas, Meat and Cheese


Empanadas, Meat and Cheese


1 pound ground meat

1/2 cup chopped onion

1 teaspoon Adobo seasoning or any other seasonings you like

1 cup shredded cheese blend

1 (14oz) package Goya Discos, thawed (we use the orange ones)

Oil for frying


In a large skillet sauté ground meat until browned, about 10 minutes

Add onions and cook until soft, about 5 minutes

Season with Adobe and remove from heat

Spoon about 1-2 Tablespoons of meat mixture into middle of each discos

Top with shredded cheese


Fold in half to form a half moon

Moisten edges with water and pinch to seal closed, or press closed with a fork


Fill a deep saucepan with oil to a depth of 2 1/2-inches

Heat oil over medium-high heat until hot but not smoking

Cook Empanadas in small batches until crisp and golden brown, flipping once, 4 – 6 minutes


Transfer to paper towels to drain

Reheat leftovers in oven

Feel free to add any other ingredients to the recipe that you would enjoy


Smothered Chicken Breasts


4 skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon lemon pepper seasoning

1 tablespoon vegetable oil

8 strips bacon

1 onion, sliced

1/4 cup packed brown sugar

1/2 cup shredded Colby-Monterey Jack cheese


Pound chicken flat and sprinkle with salt and lemon-pepper, set aside

Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes

Drain bacon slices on paper towels; reserve drippings

Cook and stir onion and brown sugar in 2 Tablespoons of the reserved drippings until onion is golden, about 5 minutes.  Remove and set aside

Add oil to pan, if needed, and cook the chicken breasts until no longer pink in the center and the juices run clear, 10 to 13 minutes

Top chicken with caramelized onions, cheese and bacon

Cover for a few minutes so the cheese can melt

Serve with a side of honey mustard sauce

Roasted Cauliflower Soup


Roasted Cauliflower Soup

Makes about 4 servings


6 cups steamed cauliflower

Olive oil cooking spray

3 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, chopped

4 cups Vegetable Broth

Celery Salt, Adobo and pepper to taste

1 tablespoon brown sugar

Baguette Bread


Preheat oven to 400 degrees

Arrange steamed cauliflower on a sheet of foil on a baking sheet

Spray olive oil cooking spray evenly on the cauliflower

Bake cauliflower for 30 minutes, baguette slices can be toasted 5-8 minutes

Heat olive oil in a large soup pot

Add onion and sauté until translucent, about 5 minutes

Stir in garlic and roasted cauliflower

Pour in the broth, season with celery salt, adobo and pepper

Simmer about 20 minutes

Blend the soup in the pot with an immersion hand blender until creamy and smooth

Stir in brown sugar

Top with shredded Asiago Cheese

Serve with toasted baguette slices

Spinach Pesto Chicken Breasts


Spinach Pesto Chicken Breasts

Makes 4 servings


1 1/2 – 2 cups chopped, cooked spinach

4 tablespoons basil pesto, or to taste

2 tablespoon minced garlic

1/2 cup of chopped onion

4 skinless, boneless chicken breast halves

Salt and pepper

2 tablespoons grated Parmesan cheese (optional)


Preheat an oven to 350 degrees

Mix the spinach, garlic and pesto together in a bowl

Spread half the mixture into the bottom of a glass baking dish

Place the chicken breasts onto the spinach mixture, season with salt and pepper

Top with the onion and the rest of the spinach mixture

Cover the dish with aluminum foil

Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes

Uncover and sprinkle the Parmesan cheese

Return to the oven and bake until the cheese has begun to melt and brown, about 10-15 minutes


This is a great basic pesto spinach dish.  Make it your own by adding pine nuts or other vegetables you have.  I had pesto and spinach to use up so this worked perfect for me.