BBQ Cups

To top off my comfort food weekend, I also made these yummy bbq cups that I found on Big Red Kitchen. These are very easy to make and so delicious that you won't be able to stop with 1. I  have already put these on the menu for our next party (mini versions of course). The best thing about this recipe is its very versatile. Whatever you want your filling to be, I'm positive it would be good wrapped in a buttery biscuit! I think I may try a breakfast version and make a sausage, egg, and cheese cup.


What you will need:

                                                                
Thats:
1 pound browned ground beef, cooked and drained
1 cup barbecue sauce (I used Sweet Baby Ray's original)
1 T. dried minced onion
1 tube butter flavored Flaky Grands biscuits (10 count)
1 cup shredded cheddar cheese

Directions:

Mix first three ingredients and heat through. Flatten each biscuit between the palms of hands and place each in a greased muffin tin cup. Divide meat mixture evenly between each cup and top with cheese. Bake in 375 degree oven for 10– 15 minutes or until golden brown. Makes 10 cups.

Creamy Ranch Mac and Cheese

Mac and cheese is one of my favorite dishes and there times when I need a nice helping of it to make it through the day. After a rainy weekend, mac and cheese is just what I needed to lift my spirits...and bbq cups ...and a glass of wine.  I usually bake my mac and cheeses but when I stumbled across this recipe on a new fave of mine, Noble Pig , I was intrigued. A stovetop mac and cheese that doesnt involve a cheesey powder packet...yes,please! It also gave me an excuse to break out he dutch oven. I am always looking for new ways to make mac and cheese and since I love ranch, this seemed like a must try. This was easy, fast, and a delicious blend of ranch and cheese.


What you will need:

Thats:

1 package (16 oz.) elbow macaroni
1 cup milk (I used skim)1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1 teaspoon garlic salt
1 teaspoon garlic pepper blend
1 teaspoon lemon-pepper seasoning
1 cup  shredded sharp cheddar
1 cup shredded sharp white cheddar
1 cup (8 oz.) sour cream (I used light)
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese

Directions:

Cook macaroni according to package directions, however, do not use salt in the pasta water.  Meanwhile in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through.  Stir in cheddar cheeses until melted.  Stir in sour cream.

Drain macaroni; stir into cheese sauce with the saltines.  Sprinkle with Parmesan cheese.

Mushroom and Spinach Lasagna

Another fuzzy picture...but I am so excited to share this recipe because I know you will love it! I found this recipe on Closet Cooking and I knew that I had to make it when I saw the words bechemel sauce. I love love love a good white sauce. I made this lasagna for a few friends that came over for dinner. In order to maximize my friend time, I decided to go for a one dish meal that I could make ahead and pop in the oven. This was perfect...and a crowd pleaser!  I served this yummy salad on the side. This entire meal is a must try!

Bechemel Sauce:

2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 teaspoon nutmeg (optional)
salt and pepper to taste (optional)

Directions:

1. Heat the butter in a small sauce pan over medium-low heat until melted.

2. Whisk flour and stir until smooth.

3. Whisk in milk and stir until smooth.

4. Add nutmeg, salt and pepper.

5. Reduce heat to low and cook for 5 minutes.

Sauce will thicken

Lasagna:

Ingredients:

1 package lasagne noodles ( I used Barilla no boil)

2 tablespoons butter

4 cups sliced mushrooms (portabello, shiitake, etc)

2 servings Bechamel Sauce

2 cups parmigiano-reggiano (grated)


Directions:

1. Cook the noodles as directed on the package. (Add a splash of oil to the water to prevent sticking.)

2. Saute the mushrooms in the butter.

3. Preheat the over to 375 degrees F.

4. Spread some of the bechamel sauce on the bottom of an 8 inch by 8 inch baking dish. Place a layer of noodles on top, then more sauce, then a third of the mushrooms, and 1/4 cup of the grated parmigiano-reggiano. Repeat 2 more times. Top the final layer of noodles and sauce, and the remaining parmigiano-reggiano.

5. Bake the lasagna for about 45 minutes. The top should be a bit browned the sauce should be bubbling.

6. Allow to sit at room temperature for 10 or so minutes and serve hot.