Phew, a full house yesterday. I had 6 kids to watch, and I must say it went pretty well. I even managed to exercise, do laundry and make a really yummy supper! The temperatures haven’t been quite so hot so I actually planned some oven meals, so here;s hoping it lasts! i have some baking to do tomorrow, so not enjoying this cooler side of summer. The littlest kid I was watching was picked up before dinner so I was cooking for my husband and I and 5 kids. What could I make that every one would like? When I found this recipe in the Pillsbury Best of The Bake-Off Cookbook I knew it would be a winner. I served with roasted potatoes, glazed carrots, with butterscotch sundaes in waffle bowls for dessert. This was a Bake-Off Contest winner from 1968, and I am sure it has made its way into many kitchens since then!
- 1 lb ground beef
- 1/2 cup BBQ sauce
- 1 Tbsp dried minced onion
- 2 Tbsp packed brown sugar
- 1/2 cup shredded cheddar cheese
- 1 can Pillsbury flaky biscuits
1. Cook ground beef in large skillet until brown, drain.
2. Add BBQ sauce , onion, and brown sugar. Stir until combined.
3. Grease 10 muffin tins. Flatten each biscuit with a rolling-pin and place each one in a muffin cup with dough coming up to the sides. Fill with beef mixture.
4. Top with cheese and bake for 12 minutes at 400 degrees.
5. Eat and enjoy!
We had a brunch on the weekend and I tries out this new recipe, which I’m not going to lie, has reached favorite status already. It was so tasty! I think this is my first strata, I know I have never made one before, I don’t think I have ever eaten one. I would describe it almost a cross between a savory french toast and a breakfast souffle. Well no matter what it would be described as delicious it is for sure!
Recipe found at Allrecipes
- 12 thick slices white bread, cut into 1 inch cubes
- 1/4 cup crumbled cooked bacon
- 2 cups shredded Cheddar cheese
- 12 eggs
- 2 1/2 cups half-and-half
- 1 teaspoon Dijon mustard
1. grease a 13×9 casserole dish. Toss together bread, cheese and bacon, and place in dish.
2. Beat together the eggs, half-and-half and mustard, pour over bread mixture.
3. Let sit in fridge overnight.
4. Bake at 350 degrees for one hour. Let sit for ten minutes before slicing.
5. Eat and enjoy!
It is time. Time for The Secret Recipe Club. Quickly becoming one of my favorite parts of the month. It all starts off when I receive my assignment. This month’s task was to find a recipe at the lovely blog Foodness Gracious (which by the way, absolutely love the title, how clever!). I always start out by scrolling through the recipes and writing a list of potentials. As usual, my list was long, I finally decided on the Sticky Gingerbread. I am so glad I did because I have fallen in love, in love with Gingerbread! I usually make the obligatory gingerbread boys at Christmas but this was different, melt in your mouth, pure deliciousness! I am already to make it again, and I haven’t even washed the pan from the first batch. Gingerbread is not just for Christmas anymore! Thank you so much Gerry for this fabulous recipe!
- 1 1/2 cups AP flour
- 2 tsps ground ginger
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 4oz butter
- 1/2 cup dark brown sugar
- 4 Tbsp molasses
- 2/3 cup milk
- 1 egg
1. Place butter, brown sugar and molasses, in saucepan and cook over medium heat until butter is melted and mixture is combined.
2. Remove from heat and stir in the flour, ginger , and cinnamon. Stir in beaten egg.
3. Warm the milk and add baking soda. Add to mixture in your saucepan.
4. Pour mixture into a loaf pan that has been lined with parchment paper and greased.
5. Bake at 300 degrees for one hour.
6. This will be the hardest part, leave for 1 day to let the flavors melt.