Barb Cups Recipes

BBQ CUPS

Steps:

• Heat oven to 450°F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in barbecue sauce; cook until mixture just begins to bubble.
• In medium bowl, stir Bisquick mix, 1/2 cup of the cheese and the milk until soft dough forms. Spoon about 2 tablespoons dough into each muffin cup. Press dough in bottom and up sides of each cup. Spoon 2 tablespoons beef mixture into each cup.
• Bake 8 to 10 minutes or until top edges of cups are golden brown. Sprinkle each with remaining cheese. Let stand 5 minutes; remove from pan.

POPPIN' FRESH® BARBECUPS

Steps:

• Heat oven to 400°F. Spray 10 regular-size muffin cups with cooking spray, or grease with shortening. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly.
• Separate dough into 10 biscuits. Place 1 biscuit in each muffin cup. Firmly press in bottom and up sides, forming 1/4-inch rim over edge of cup. Spoon about 1/4 cup beef mixture into each biscuit-lined cup. Sprinkle each with cheese.
• Bake 10 to 12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from muffin cups.

BARBECUE BEEF CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
• In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat.
• Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
• Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.

STUFFED CABBAGE CUPS

Steps:

• Bring a large pot of salted water to a boil.
• For the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook until translucent, stirring occasionally, about 5 minutes. Add the garlic, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until fragrant, about 1 minute. Add the crushed tomatoes, brown sugar and Worcestershire and bring to a boil. Reduce heat to low and simmer until thickened, about 15 minutes.
• For the cabbage cups: Meanwhile, add the cabbage leaves to the pot of boiling salted water and cook until softened, about 2 minutes. Remove with tongs and place in a colander. Rinse under cold water, then drain and pat dry.
• Heat the olive oil in a large saute pan over medium-high heat. Add the onion, garlic, green pepper, celery and 1 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Sprinkle with the paprika and cook, stirring, until fragrant, about 1 minute. Add the beef and pork and cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 7 minutes. Add the cooked rice and stir to combine and warm through, about 2 minutes. Stir in the parsley.
• Finish the sauce by stirring in the sour cream until fully incorporated. To serve, divide the beef mixture among the cabbage leaves and top each with some sauce.

HASH BROWN BREAKFAST CUPS RECIPE BY TASTY

Steps:

• In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
• Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
• Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
• After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
• Enjoy!

CHEESEBURGER CUPS RECIPE BY TASTY

Steps:

• Crumble and cook the beef in a skillet adding salt and pepper to season. Drain.
• Mix in ketchup, Worcestershire, mustard, and brown sugar.
• Grease a muffin tin, and line 8 cups with the refrigerated biscuits.
• Divide the meat mixture among the 8 cups.
• Bake at 400°F (200°C) for 10-15 minutes, until the biscuit dough is brown.
• Top with cheese and bake an additional 5 minutes.
• Top with your favorite toppings and serve.
• Enjoy!

BREAKFAST CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
• Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup.
• Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups.
• Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture.
• Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes.

LEMON BAR COOKIE CUPS

Steps:

• Preheat oven to 375 degrees F.
• Spray a mini muffin tin with nonstick cooking spray.
• In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
• In a large mixing bowl, cream together butter and sugar until fluffy.
• Beat in egg and vanilla.
• Gradually beat in dry ingredients until combined.
• Roll into 1" sized balls and place in muffin tin.
• Bake for 8-10 minutes or until golden brown.
• Press the insides of the cookies down with the backside of a spoon to make an indent for filling; let cool.
• To make the filling, cream together 6 Tablespoons softened butter with 1 cup sugar.
• Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined.
• Add lemon juice and mix until combined, there will still be some lumps.
• Pour filling mixture into a saucepan over medium heat.
• Whisk constantly for 5 minutes, or until smooth and thickened.
• Remove lemon curd from heat and let cool for 2-3 minutes.
• Carefully spoon a teaspoon of lemon curd into each cookie cup.
• Top cookie cups with lemon zest of one lemon, and place in fridge for 30 minutes, or until lemon curd has set up.
• Remove cookie cups from pan using a butter knife and sprinkle with powdered sugar before serving.

S'MORES COOKIE CUPS RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt; set aside.
• In another bowl, beat the butter and sugars together until creamy and smooth.
• Add in the egg and vanilla extract and mix until combined.
• Slowly add the dry ingredients and mix until just combined.
• Drop rounded tablespoons of dough into a greased mini muffin tin.
• Press dough down into the muffin tin using a spoon or something round so there is a small indent in the dough.
• Bake for 6-8 minutes or until edges are just getting golden brown.
• Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie.
• Let cool completely.
• Once all cookies are cooled down, preheat broiler.
• Place cookies back in the oven and broil for 1-2 minutes, keeping a close eye on them so they don't burn.
• Once marshmallows are golden brown, remove from the broiler and place a piece of chocolate on top of each cookie.