You are here: Home / Beef

Bacon Cheeseburger Biscuit Cups

January 29, 2012 By Kate 1 Comment

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Our kids think anything dinner that can be eaten with their hands is such a treat. I’m sure this is a pretty common thing with lots of other kids too. For me, the best thing about a dinner that can be eaten with our hands is that it’s usually perfect for freezing and reheating for other dinners or snacks.

That’s exactly the case with these Bacon Cheeseburger Biscuit Cups. They freeze perfectly and reheat really well in the oven or even the microwave. It’s easy to make a double or triple batch and freeze the leftovers. (The recipe below makes about a dozen, depending on the size of your muffin tins.)

And aside from that ease-of-use factor, they’re just good! The cheesy sauce loaded with ground beef and bacon has a great cheeseburger taste from a little bit of condiments stirred in before filling the biscuit cups. Every bite is delicious! (If you’ve been reading here for awhile, I’m sure you know that bacon cheeseburger anything is always a hit at with my family and these are no exception.)

Bacon Cheeseburger Biscuit Cups

  • 2 1/2 c. flour
  • 1 T. baking powder
  • 1 t. salt
  • 1/2 c. butter, cut into small pieces
  • 1/2 – 1 c. milk
  • 1 lb. ground beef
  • 1/2 t. salt
  • 1/2 c. milk
  • 1 1/2 c. shredded cheddar cheese
  • 2 T. ketchup
  • 2 t. mustard
  • 2 t. pickle relish
  • 1/2 lb. bacon; diced and cooked; divided
  • Extra shredded cheese, for garnish

1. Mix flour, baking powder and salt in a large bowl. Cut in butter until crumbly. Stir in milk, adding just enough for the dough to come together. Knead by hand for one minute.

2. Divide the dough into 12 evenly-sized balls. Flatten the dough balls into a circle with your hands or with a rolling pin. Press into muffin tins and poke the bottoms of each one several times with a fork. Bake at 350 degrees for 5 minutes.

3. Meanwhile, cook ground beef in a large skillet. Season with salt. Drain.

4. Stir milk into ground beef in the pan and add shredded cheese. Continue cooking over low heat until cheese is melted and smooth. Stir in ketchup, mustard and relish.

5. Set aside some bacon to garnish the cups; stir the remaining into the beef and cheese sauce.

6. Spoon cheeseburger mixture into the biscuit cups. Garnish with bacon and additional shredded cheese, if desired. Bake for about 15 minutes, until biscuit cups are golden brown.

If you are going to freeze these, make sure they are cooled to room temperature and then flash freeze on a cookie sheet for about an hour. Transfer to plastic freezer bags once firm. Enjoy!

  • Share/Bookmark

Ground Beef Stroganoff Soup

November 3, 2011 By Kate 8 Comments

Ground Beef Stroganoff is one of our favorite meals. It definitely counts as comfort food and this time of year, it one of the recipes I turn to the most when I’m just not sure what to make or when I’m short on time. And then there’s soup. My love for soup and the fact that I could eat it for every single meal is no secret around these parts.

On Halloween, I was debating back and forth between those two options when I was trying to decide what to make for dinner. I eventually decided that I’d split the difference and experiment with a ground beef stroganoff soup. Plus I thought it would be a great pre-Trick or Treating meal that was both comforting and warming.

The Costumed Crew, or at least 3 of the 5 are costumed. Did you know 12 is too old to go trick or treating? Neither did I!

We were thrilled with the results. Eric thought that it was some of the best soup that I’ve ever made. I don’t know if I’d go that far (I tend to be partial to the creamier soups, like Loaded Baked Potato or Vegetable Curry), but it was definitely yummy! I tossed in some carrots to make it a complete meal. I didn’t have any egg noodles on hand, which would have been most appropriate, but the bow-tie pasta I had on hand worked just as well.

Ground Beef Stroganoff Soup

  • 1 lb. ground beef
  • 2 T. butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 lb. sliced mushrooms
  • 1 t. salt
  • 1/2 t. black pepper
  • 1/2 t. thyme
  • 1/2 lb. baby carrots
  • 8 c. beef stock
  • 3 T. corn starch
  • 1/4 c. water
  • 1 c. sour cream
  • 1/2 lb. cooked noodles

1. In a large pot, brown ground beef with butter, onions and garlic. Cook until beef is browned completely. Add mushrooms and continue cooking until browned.

2. Season with salt, pepper and thyme. Stir in baby carrots and beef stock. Bring to a boil and then reduce heat to low and simmer until carrots are tender, at least 20 minutes. (You can let the soup slowly simmer for several hours at this point, if you want.)

3. Bring the soup back to a slow boil. Combine corn starch and water until smooth; slowly stir into soup. Let soup boil until thickened, about 5 minutes.

5. Stir in sour cream and cooked noodles. Season with additional salt and pepper, if need. Serve immediately and enjoy.

  • Share/Bookmark

Pot Roast with Veggie Gravy

October 17, 2011 By Kate Leave a Comment

Pot roast isn’t a standard weekly or even monthly meal in our house and sometimes that makes me a little sad. I’d love to have a ritual like that. A Sunday roast is just so classic, isn’t it?

Honestly though, I think we’d all get a little tired of that and it would lose the specialness it has now. For us, a roast is a special meal reserved just for special occasions. That’s just how we like it.

This recipe is pretty traditional, but the gravy is something special. It has an old-fashioned flavor and goodness that I just can’t resist. I love the consistency of it too!

Pot Roast with Veggie Gravy

  • 1 T. oil
  • 1 t. paprika
  • 1 t. garlic powder
  • 1 t. salt
  • 1/2 t. oregano
  • 1/2 t. black pepper
  • 1 3-5 lb. rump or round roast
  • 1 onion, finely diced
  • 2 stalks celery, finely diced
  • 2 carrots, peeled and finely diced
  • 2 c. beef stock
  • 1 bay leaf
  • 3 T. cornstarch
  • 1/4 c. water

1. Heat oil in a large skillet or dutch oven. Combine seasonings and rub onto all sides of roast. Place roast in hot pan and cook until browned on all sides, about 2 minutes per side.

2. If roast is in a skillet, transfer to a roasting pan. Add vegetables, stock and bay leaf, plus any of the leftover seasoning mixture.

3. Bake at 325 degrees for about 2-3 hours, until cooked to desired doneness. Remove roast and cover with tin foil to keep warm.

4. Remove the bay leaf. Bring the pan liquid and veggies to a boil on the stovetop. Combine cornstarch and water until smooth and slowly stir or whisk in to pot. Continue boiling, stirring constantly, until thickened.

5. Slice roast, spoon some gravy on top of the slices and serve with remaining gravy.

I highly recommend serving this with some mashed potatoes! The gravy takes that deliciousness and takes it to extremes that I didn’t even know were possible. SO good!

  • Share/Bookmark
Blog Widget by LinkWithin