GRANDS! CHEESY BBQ CUPS
[DRAFT]
Provided by Food Network
Time 30m
Yield 8 Servings
Number Of Ingredients 4
Steps:
- 1. In 10-inch nonstick skillet, mix cooked beef and barbecue sauce. Heat over medium-high heat, stirring constantly, until hot. 2. Pull each biscuit apart into 2 layers; press each into 4-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming ¼-inch rim. Fill with beef mixture; sprinkle with cheese. 3. Bake at 375°F 13 to 15 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan.
CHEESE PUFFS (GOUGERES)
Light, airy, cheese puffs are a versatile addition to a meal or appetizer plate. Tiny, they're like soup nuts. Larger, they pair well with beer or wine. Even bigger, they can be split and filled with ham, chicken, tuna salad, or even more cheese! These are easier to make than the recipe sounds, yet the result looks impressive enough that you can tell your friends you slaved over them.
Provided by Carolyn Bunkley
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
- Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
- Separate the white and yolk from one egg, reserving the yolk for glazing.
- Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
- Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
- Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
- Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
- Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
- Remove pans from oven and leave puffs on pans until cool enough to serve.
Nutrition Facts : Calories 219.3 calories, Carbohydrate 9.5 g, Cholesterol 130.8 mg, Fat 15.9 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 8.7 g, Sodium 326.9 mg, Sugar 1.3 g
CHEESY STUFFING CUPS
From a Kraft magazine, looks good for Thanksgiving. *Update* I did make these for Thanksgiving, and everyone loved how the stuffing was baked, and crunchy. I added some chopped white onions as well to sautee with the celery.
Provided by Kitty Kat Cook
Categories Thanksgiving
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Melt butter on large skillet on medium heat. Add celery; cook and stir 5 mins or until crisp-tender. Stir in water. Bring to a boil. Remove from heat. Stir in stuffing mix, cranberries and walnuts. Add 1 cup of the cheese and the egg; mix lightly.
- Spoon stuffing mixture evenly into 8 greased medium muffin cups, mounding mixture as necessary to use all the stuffing mixture. Sprinkle with remaining 1/2 cup cheese.
- Bake 10 mins or until cups are heated through and cheese is melted.
Nutrition Facts : Calories 253.5, Fat 16.7, SaturatedFat 8.7, Cholesterol 64.8, Sodium 515.6, Carbohydrate 17.1, Fiber 1.1, Sugar 2.7, Protein 9.4
CHEESY BREAKFAST CUPS
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Lightly spray a 6-cup muffin tin with nonstick cooking spray.
- Place the thawed hash browns in a large bowl. Add the butter, thyme, 2 egg whites, chopped provolone and 1/2 teaspoon salt. Whisk thoroughly to combine. Evenly divide the potato mixture among the prepared muffin cups. Firmly press the potatoes into the bottoms and up the sides of each cup. Bake until golden brown and crispy, 15 to 18 minutes.
- Place the zucchini rounds into the bottoms of each baked cup. Cover each with 2 pieces of provolone. Bake until the zucchini is softened and the provolone melts, an additional 3 minutes. Let cool slightly.
- Crack a whole egg into a small bowl, then add it to the top of a baked cup. Repeat with the remaining eggs. Top each cup with mushroom slices. Sprinkle with salt and pepper and bake until the egg whites are set and the yolks are still runny, 12 minutes more. Loosen from cups with a small knife and serve immediately.
BAKED EGG & STUFFING CUPS
Steps:
- Preheat oven to 325°. Press stuffing into four greased 4-oz. ramekins, forming wells in centers. Break and slip an egg into center of each dish; sprinkle with salt and pepper., Place ramekins on a baking sheet. Bake 25-30 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. If desired, sprinkle with sage.
Nutrition Facts :
CHEESY STUFFING CUPS
Bake everyone's favorite side dish into individual portions with Cheesy Stuffing Cups! Packed with nutty, cranberry-studded deliciousness, Cheesy Stuffing Cups are bound to be a big hit! Try something new with your stuffing tonight.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Melt butter in large skillet on medium heat. Add celery; cook and stir 5 min. or until crisp-tender. Stir in water. Bring to boil. Remove from heat. Stir in stuffing mix, cranberries and nuts. Add 1 cup cheese and egg; mix lightly.
- Spoon into 8 muffin pan cups sprayed with cooking spray, mounding stuffing mixture as necessary to fill cups. Sprinkle with remaining cheese.
- Bake 10 min. or until stuffing cups are heated through and cheese is melted.
Nutrition Facts : Calories 270, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
CHEESEBURGER CUPS
A terrific recipe for moms with young kids and busy lives, this simple, inexpensive dish is made with handy ingredients and takes just a short time. Best of all, kids will go absolutely crazy for these darling dinner bites! -Jeri Millhouse, Ashland, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Remove from the heat; set aside., Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese cubes. Bake at 400° for 14-16 minutes or until golden brown. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, thaw pastries in the refrigerator for 8 hours. Reheat on a baking sheet in a preheated 375° oven until heated through.
Nutrition Facts : Calories 440 calories, Fat 16g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 1142mg sodium, Carbohydrate 45g carbohydrate (13g sugars, Fiber 0 fiber), Protein 27g protein.
CHEDDAR-BROCCOLI STUFFING CUPS
Grab a box of STOVE TOP Stuffing Mix for this Cheddar-Broccoli Stuffing Cups recipe. These Cheddar-Broccoli Stuffing Cups provide 12 servings of tasty, cheesy stuffing that are great as an appetizer.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Bring water and butter to boil in large saucepan over medium-high heat. Add stuffing mix; stir. Cover. Remove from heat; let stand 5 min.
- Combine remaining ingredients in large bowl. Add stuffing; mix lightly.
- Spoon into 12 muffin pan cups sprayed with cooking spray.
- Bake 20 min. or until golden brown.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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