As requested...

From our kitchens to yours...
Well, we are learning a lot about cooking around here. Especially those of us who are rather... new (me). I have been surprised at how much I am enjoying it. Dustin and I love meals that are fast, fairly-healthy, and fun. A few friends here decided to have a small cooking day to swap ideas. As requested, I wanted to pass the recipes along. I hope they will be useful! Feel free to send some our way!


Green Chili
Sweet Sarah Dodson recently asked for the recipe to Kari's yummy Green Chili. Granted, I am VERY new to the culinary arts (understatement of the year), but this one is pretty easy and super tasty. I can't wait to make some more! Hits the spot on a cold KY day. Kari got this from a Rachel Ray magazine. She's a big fan of Rachel Ray! Well, Rachel was so nice to put it online for us. Go here for the recipe.

Mississippi Mud Bars

The dessert for the day was Mississippi Mud Bars introduced to us by sweet Alicia.
Go here to learn how to make this delicious dish. We each saved some for our husbands and well... let's just say it sure didn't last very long!

I decided to share an easy freezer meal that we have come to enjoy in the Butts' household. Terrific for extra-busy nights, church nights, or having ready to give away. We found this in one of my new favorite cookbooks, a perfect Christmas gift from my little sis.

Meaty Biscuit Cups

**double up if you want plenty to save!
(shown pre-cheese)
1 lb. ground sirloin
1/3 cup finely chopped red onion
1/3 cup barbecue sauce
½ cup frozen corn, thawed
1 (10-count) can flaky biscuits
½ cup shredded, reduced-fat sharp Cheddar cheese

Preheat oven to 400%F
In a medium non-stick skillet, cook the sirloin and red onion over med. Heat, about 5 min. or until meat is done. Drain any excess grease. Remove from heat and add the barbecue sauce and corn, mixing well. Divide each biscuit in half by pulling apart layers. Stretch or roll each half with a rolling pin. Press each half into non-stick muffin tins coated with non-stick cooking spray. Divide the meat evenly into prepared muffin tins. Bake for 10 minutes.

To prepare and eat now:
Preheat the oven to 400% F. After baking 10 min, remove from the oven and sprinkle with cheese. Return to oven for 1 min. or until cheese melts.

To freeze:
Cool baked cups to room temperature. Do not sprinkle with the cheese. Freeze on a baking sheet, then transfer to zip-lock freezer bags. Recommended freezing time: up to 2 months

After freezing…
Preheat to 400. Defrost cups or place them on a non-stick baking sheet frozen. Bake for 10 to 15 minutes or until heated through, sprinkle with cheese and return to oven for 1 min. or until cheese melts.