Sunday, November 25, 2012
Barbecups
Kelly: Joyce and I have enjoyed Gooseberry Patch cookbooks for quite a while; In fact, I got her one for Christmas last year. We have found some excellent easy crock pot meals likePepper Steak. Now, we are proud to have the opportunity to review and give away a copy of their newest book,The Christmas Table.
As I am planning my first old-fashioned family Christmas for twenty relatives, this book arrived at the perfect time. The Christmas Table is filled with delicious recipes for the holiday season as well as ideas for adding tradition to your family get-togethers.I loved some of the time saving suggestions. (I almost always forget to soften butter; Gooseberry Patchrecommendsusing a cheese grater on the cold butter and letting it soften in a few minutes.) I plan on incorporating some of their sweet memory ideas like making all my guests give a Christmas wish and providing ornamentplace cards. Some of my early favorites from the plethora of recipes - the Cozy Christmas Brunch chapter's "Orange Spiced French Toast", Chill-Chasing Soup's "Southwest Butternut Squash Soup", and Caroling Party Supper's "Barbecups".
Joyce:There were so many delicious sounding options in this cookbook that it was hard to decide what to make for this review. At first, I had a hard time taking my eyes off of the "Sweet Treats to Share" chapter, but when I saw this recipe, I just knew that it would be a hit with my family. Basically, if it is in the shape of a cupcake, my kids love it. I couldn't wait to try these Barbecups, and they did not disappoint. My three-year-old said, "Yummy in my tummy!" and the rest of us felt the same. These will definitely be entered into the regular rotation; besides being delicious, they are also so quick and easy! I am looking forward to making many more recipes from The Christmas Table.
INGREDIENTS:
- 1 lb ground beef
- 1/4 cup onion, chopped
- 1/2 cup barbecue sauce
- 1 Tbsp brown sugar, packed
- 12 oz tube refrigerated biscuits
- 1/2 c shredded cheddar cheese
DIRECTIONS:
- Grease 10 muffin cups. Preheat oven to 400 degrees.
- In a skillet over medium heat, brown beef with onion; drain. Stir in barbecue sauce and sugar; cook one minute.
- Separate biscuits; firmly press one into the bottom and up the sides of each muffin cup. Spoon 1/4 cup beef mixture into each biscuit; sprinkle with cheese.
- Bake for 10 to 12 minutes until biscuits are golden. Cool; remove from tin. Makes 10.
Difficulty:Very easy
Time:10-15 minutes hands on time, 10-12 minutes in the oven
Source:Gooseberry Patch's The Christmas Table, copyright 2012
We are sorry, but the giveaway for this post is over. Congrats to our winner!
Posted byJoyceatSunday, November 25, 20124 comments: 
Labels:beef,biscuits,dinner,giveaway,ground meat,kid-friendly,main dish
Monday, November 12, 2012
Libby's Pumpkin Roll
One of our favorite desserts has always been pumpkin rolls. I would always find some organization fundraising and buy one. There was no way I was tackling making my own; it seemed complicated. I also don't own a jelly roll pan or sifter (I know you are gasping).
A few years ago, my friend Jennifer suggested we make our pumpkin rolls together. She bakes a lot and has a fully stocked kitchen; Jenn can even produce a 2/3 measuring cup. We didn't even bother looking for recipes; we cut the label off the can of Libby's Pure Pumpkin and followed the instructions. It is much less difficult when you have someone to measure while you mix or prep the pans. The whole rolling the cake was new to both of us, but it gets much easier with practice. Jenn and I love getting together to bake, plus, we plan our Black Friday shoppingextravaganza.We make the rolls in early November and freeze them; they hold up wonderfully.
INGREDIENTS:
Cake
- 3/4 cup flour
- 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t ground cinnamon
- 1/2 t ground cloves
- 1/4 t salt
- 3 large eggs
- 1 cup sugar
- 2/3 cup Libby's Pure Pumpkin
Filling
- 1 package (8 oz) cream cheese, softened
- 1 cup sifted powdered sugar
- 6 T butter, softened
- 1 t vanilla extract
DIRECTIONS:
- Preheat oven to 375 degreesFahrenheit. Grease a 15 x 10 inch jelly roll pan; line with wax paper (I suggest allowing about 1/2 inch paper extra to help lift the cake and tear the paper off). Grease and flour the paper liberally. Sprinkle a thin, cotton kitchen towel with powdered sugar.
- Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.
- Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
- Bake for 13-15 minutes or until top of cake springs back when touched. Immediatly loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together starting with narrow end. Cool on wire rack.
- For filling, beat cream cheese, powdered sugar, butter, and vanilla in a small mixer bowl until smooth. Carefully, unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerated at least 1 hour. Sprinkle with powdered sugar before serving if desired.
Sorry for not having a picture...my pumpkin rolls are tightly covered in plastic wrap and aluminum foil in the freezer.
Difficulty:Medium
Time: 20 minutes prep time, 15 minutes baking time, cooling time varies
Source: Libby's Pure Pumpkin recipe found inside
Posted byKellyatMonday, November 12, 2012No comments:
Labels:dessert,holiday,pumpkin
