So yesterday was Sunday and the day Jamie left for orientation. I was feeling a little lazy which, I’m sure had nothing to do with the crawfish boil and accompanying beverages from the day before, and I really didn’t feel terribly inspired in the kitchen. I’m sure that everyone has seen some variation of this recipe on social media, but this is one we’ve been using for a long time. I think it came from Simple and Delicious magazine, authored by Jeri Millhouse and my kids go crazy over these. I admit to being a big fan myself.
I’m also thinking I better work on some building and homesteading posts or I’m going to weigh 700 pounds by year’s end. Anyway, it’s a really easy and tasty recipe. Enjoy!
Yield: 5 servings for people possessing self control, 2 or 3 servings for the rest of us
1 lb ground beef
1/2 cup ketchup
2 TBSP brown sugar
1 TBSP prepared mustard
1 1/2 tsp Worcestershire sauce
1 tube refrigerated buttermilk biscuits (not the giant ones)
American cheese, 10 cubes
Brown your ground beef in a skillet and then drain grease. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce, combining well. Remove from heat and set aside.
Grease a muffin tin and press each biscuit into the bottom and up the sides of each cup. Spoon the beef mixture into the cups and top with a cheese cube.
Bake at 400 degrees for 14-16 minutes, until golden brown. Remove from muffin cups with a fork and cool slightly before serving (a lack of self control when contacting the delicious flavor will result in a loss of taste buds if you do not allow the lava hot centers to cool a bit. True story).
Top with extra ketchup if desired and enjoy!