Uglies

This recipe is so much fun and you can change it up any way you like! It's so easy that the kids can help make it :)

1 pound ground beef beef, chuck, or turkey
1/2 cup chopped onion (or minced onion)
1/2 teaspoon garlic powder
1 1/2 cups barbeque sauce
1 (10 ounce) package refrigerated biscuit dough
2 cups shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 8 muffin cups.

In a large skillet or frying pan, cook meat, onions and garlic powder until evenly brown; drain off the grease. Stir in the barbeque sauce and simmer for another 3 minutes.

Flatten biscuits in your hands so that each biscuit is 6 inches across. Put the biscuit in the muffin tin and fold up sides to create a cup shape. Fill each biscuit fill almost to the top with the meat mixture; top with cheddar cheese.

Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes. Enjoy!

**You can use this recipe and make dessert instead! Use canned pie filling of your choice instead of the meat and cheese for mini pies. Top with ice cream or Cool Whip!

**original recipe from Allrecipes.com altered for quick prep and use in stoneware.

Simply Summer Collection on SALE!

Through May 31st the Simply Summer Collection is 50% off! Simply click the title and it will take you directly to the website to order online. Buy for yourself, buy for gifts! It's a great time to complete your collection and use stoneware to cook/bake all the great recipes on this blog!

Chocolate Cream Dessert

1 cup chocolate wafer crumbs
1 tablespoon sugar
2 tablespoons butter, melted
2 packages (1.3 ounces each) instant chocolate pudding mix
3-1/2 cups milk
3 ounces cream cheese, softened to the point of creamy
2 cups whipped topping
2 tablespoons chopped pecans

Melt the butter in your 8 x 8 stoneware baker by microwaving for 10 seconds (longer if you have a low wattage microwave). Add the wafer crumbs and sugar and mix well. Press evenly over the bottom of your baker.

In your large serving bowl, combine the pudding mixes and milk until smooth. Spread half of the pudding over crust. Stir cream cheese into remaining pudding until smooth; gently spread over pudding layer. Cover and refrigerate for at least 2 hours or until set.

Spread whipped topping over dessert. Sprinkle with pecans. Cut into squares. Enjoy!

**Love the chocolate? You can drizzle chocolate syrup or fudge ice cream topping over the top before serving.

Original recipe and photo from Taste of Home. Recipe has been reformatted to work with your stoneware creating quick and easy dishes!

Happy Easter!

I am the resurrection and the life. He who believes in Me, though he may die, he shall live. And whoever lives and believes in Me shall never die. - John 11:25-26

Quick Fruitcake

Because so many of us don't like the original fruitcake with the candied fruits, I decided to try this one. It's so much better - and easier!! Yummmm. And just in time for Easter :)

1 package (15.6 ounces) cranberry-orange or blueberry quick bread mix
1/2 cup chopped pecans
1/2 cup raisins or chopped dates
1/4 cup chopped maraschino cherries
1/4 cup crushed pineapple, drained

Prepare quick bread batter according to package directions. Stir in the remaining ingredients. Pour into a greased 9-in. x 5-in. stoneware loaf pan.

Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf. Enjoy!!

Fudge Sauce (ice cream topping)

1 Pkg "Jiffy" Fudge Frosting Mix
1 Tbsp. light corn syrup
2 Tbsp. butter or margarine
1/4 cup milk

Mix all ingredients in your Small Serving Bowl. Microwave on high for 1 minute. Stir and repeat two times. Remove and cool slightly. Pour over ice cream or cake. Enjoy!

Tropical Crab Appetizers

You all know how much I LOVE baking with crescents in my Hospitality Set, and I've found another appetizer I think you'll enjoy as much as I do!

2 cans crescent rolls, 8 count each
1 package (8 oz) cream cheese, softened
¼ cup mayonnaise or salad dressing
garlic salt, dash
1 can (8 oz) sliced water chestnuts, drained, coarsely chopped
1 can (6 oz) lump crabmeat, drained
¼ cup pineapple ice cream topping
2 cups shredded Monterey Jack cheese (8 oz)
4 medium green onions, chopped (1/4 cup)

Preheat oven to 350 degrees.

Lay out crescent rolls in your Hospitality Set, six along each side, 2 on each end with fat ends to the middle and points laying over the edge. The fat ends will NOT meet in the middle.

In your Large Serving Bowl, beat cream cheese, mayonnaise and garlic salt until smooth. Stir in water chestnuts and crabmeat, being careful to break up crabmeat as little as possible.

Spread crabmeat mixture over crescent rolls. Spoon small spoonfuls of pineapple topping evenly over crabmeat mixture. Sprinkle with Monterey Jack cheese and onions.

Bake approximately 25 minutes until top is deep golden brown. Enjoy!