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I'm Just Cookin' PDF Print E-mail
Written by Darci Tomky   
Wednesday, 14 August 2013 10:37

Mini meals a huge hit

I’m at a loss right now. I think we’ve been mixing and matching and meshing and mashing up so many different foods that we’ve forgotten what to call them.

What do you call a meal that’s made in a cupcake pan? (Sounds like the start of a good joke, doesn’t it?!) That’s what this column is all about, and frankly, I’m not sure what to call it!

You can’t call it a cupcake, because it’s not cake. Muffin? No, not really a muffin either.

Anyway, here are a couple delicious mini-meals-you-bake-in-a-muffin-tin for your recipe box pleasure!

There are a ton of recipes out there right now for ... you know ... those muffin cupcake meal things. I think they’ll be perfect for potlucks, family gatherings or game-day parties. From breakfast casseroles to tacos to pizzas, you can make just about anything in a muffin tin these days.

The barbecue cup recipe is an old favorite of mine from the Holyoke centennial cookbook, and the mini chicken pot pies come from a recipe at

For both recipes, I cooked up all the yummy filling but then only prepared half of the filling in the biscuits in the muffin tin. That way I could save half for another meal so they’d be nice and fresh! (I used a full pound of beef for the barbecue cups so I could have a bit more to fill two containers of biscuits.)

Barbecue Cups

3/4 pound ground beef

1 tablespoon minced onion

1/2 cup barbecue sauce

2 tablespoons brown sugar

8-ounce refrigerated biscuits

3/4 cup shredded cheddar cheese


In large skillet, brown beef and onion; drain. Add barbecue sauce and brown sugar. Separate biscuits and place in muffin tins, pressing dough up sides to form a cup. Spoon meat mixture in dough cup and sprinkle with cheese. Bake 10-12 minutes at 400 degrees.

Chicken Pot Pie Cupcakes

1 chicken breast, poached and diced

1 (14.5-ounce) can cream of chicken soup

1 cup Green Giant Valley Fresh Steamers

frozen mixed veggies

1 cup shredded cheddar cheese

1 tablespoon Herbs De Provence

1 teaspoon onion powder

1 teaspoon garlic salt

2 (10-ounce) cans Pillsbury biscuits


Preheat your oven to 400. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12-minute mark. Let rest for about 3 minutes and dig in!

Holyoke Enterprise August 15, 2013