Current Catalog
BBQ Cups
For Cowgirl Princess Tea
My children used to beg me to make these little cups filled with barbecued beef for tea after school. The recipe is adapted from their grandmother's circa 1970 recipe collection. Make the filling a day before the party, then all that's left to do is to fill the muffin tins and bake them.
Makes 12 cups or 24 mini cups
1 pound lean ground beef, preferably chuck
2 tablespoons minced onions
2 tablespoons light brown sugar
About 1/2 cup smoked barbecue sauce
1 can refrigerated prepared crescent rolls or biscuits
3/4 cup shredded mild cheddar cheese
Preheat the oven to 400 F. Lightly grease muffin tins with oil.
In a large skillet over high heat, add the beef and cook, stirring often until the meat is browned, about 6 minutes. Add the onions and sauté until they are soft and translucent, about 5 minutes. Stir the sugar into the barbecue sauce and add the mixture to the beef and onions. Reduce the heat and simmer 8 minutes. Taste and adjust the seasonings, and add more sauce if desired. Cool to room temperature.
Separate the dough pieces and place one piece in the bottom of each of the muffin tins, pressing the dough up the sides to form a cup. Spoon the meat mixture into each cup. Bake until the edges of the cups are golden brown, about 10 to 15 minutes. Remove from the oven and top with a pinch of cheese. Return the cups to the oven and bake until the cheese melts, about 2 minutes longer. Cool 5 to 6 minutes before serving.
This recipe may be reproduced with the following credit:
Recipe from PRINCESS TEA: Parties and Treats for Little Girls by Janeen A. Sarlin, with Noelle Shipley, photography by Sheri Giblin
(Chronicle Books, October 2009, $19.95/paperback)
|
)
