Nov. meeting......

Our 2209~2010 officers doing the meeting introductions, motto, pledge and prayer!!!!
This month we are baking with biscuits!!!!
Monkey Bread and Barbecue Biscuits......Yummo!!!!

Getting the biscuits ready!!!!

More biscuits.....

and more biscuits!!!!

Fixing our yummy meat mixture!!!

Looking good!!!

Placing the meat mixture in the biscuits!!!!

Having fun in the kitchen!!!!

The barbecue biscuits were soooo good! You must try them!!!

The monkey bread needed to be cooked longer and we learned that you need to put a pan under the monkey bread while cooking so that the butter doesn't overflow into your oven!!!

Ha!!!!

Always great to learn what NOT to do during cooking class!!!!!

Join us for our Dec. meeting!

You never know what you might miss!!!!

Cooking can be sooooo much FUN and EASY!!!!

Here are some GREAT, FUN and EASY recipes we would like to share with you!!!!

We will be making these in our Nov. meeting!!!!

Check out Pillsbury.com for more great recipes!

You can do so much with Biscuits!!!!!

Barbecue Cups Recipe

1/2 c of barbeque sauce3/4 lb of hamburger meat (beef)3/4 c of Cheddar cheese (or Parmesan); shredded1 Tbsp of onions; minced1 can of biscuits (Pillsbury)2 Tbsps of brown sugar2 cloves of garlic1 Tbsp of Veggie oil

Preheat the oven to 400 degrees F.
Place a nonstick skillet with veggie oil over medium heat. Once the oil is hot, saute the hamburger meat in garlic ’til brown (but not burnt).
This usually takes about 5-7 minutes. Drain the oil and then add the barbecue sauce, onions, and brown sugar.
Get an ungreased muffin pan. Put one Pillsbury biscuit into each muffin compartment. Press each biscuit around the edge to take the form of a muffin cup.
Spoon enough meat mixture into the pressed biscuits. Top it with shredded (or grated) Cheddar cheese; and then bake for approximately 10 minutes (may increase to 15 minutes depending on preference).

Monkey Bread

INGREDIENTS


1/2
cup granulated sugar
1
teaspoon cinnamon
2
cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2
cup chopped walnuts, if desired
1/2
cup raisins, if desired
1
cup firmly packed brown sugar
3/4
cup butter or margarine, melted
DIRECTIONS


1.
Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2.
Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3.
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Recipes from the October meeting

Healthy Snack Muffins
1 box devil’s food cake mix (you can use any flavor of cake mix)
1 can solid pack pumpkin (15 oz.)
½ package chocolate chips

Directions: Mix the three ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick. Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Follow baking instructions on cake mix.

Toasted Pumpkin Seeds
One medium sized pumpkin
Salt
Seasoning of your choice
Olive oil

Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

Scatter pumpkin seeds onto a sheet pan in a single layer and drizzle with olive oil. Sprinkle with salt and seasoning on seeds, and toss to coat. Bake until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed or eat whole.

Enjoy!

Next meeting: November 17, 2009
On the Menu: Biscuits!