Tasty Tuesday: Carrot Cups - A Biscuit w/ Carrots! Simple as ABC

I have a calendar that Pillsbury sent to me. It features a recipe a month. A few months ago, there was an idea of taking Grands or any large baking soda biscuit, flattening it and baking a mini-fruit pie in a muffin cup. (Oh my, they were good!)

We are not always 'allowed', 'encouraged' or looking to have sugary desserts. Diabetes frowns upon that part of meal! Careful preparation of the menu does allow for it from time to time. However, this simple dish just invited me to play. Enter springtime. We love vegetables and their colorful display. When I added Boursin and a sharp New York cheddar to carrots, we found an all time favorite! I added a recipe for Boursin at the bottom of the page. Boursin can be purchased in the specialty cheese section, or made in your kitchen... simple ingredients and wonderful flavor. Serve with crackers for an easy hor d'oeuvre.

Carrot Cups

Preheat oven to 400

1 package of Pillsbury Grands or store brand dairy refrigerated biscuit dough.

2 T olive oil

1 medium onion diced

1 T jalapeno (optional) diced

1 T parsley

1 qt canned carrots, drained and diced

4 oz Boursin cheese

4 0z New York Extra Sharp Cheddar Cheese, sliced thin or grated

1/2 c Ranch dressing

In a large skillet, over medium heat add diced onions and peppers until onions are translucent, do not burn. Add drained carrots and parsley. Heat thoroughly. Turn heat down to low while you prepare the muffin tin.

On a floured board, flatten each biscuit into a circle and fill place in a greased muffin pan cup to make an individual cup size crust. Place 1 T Boursin on the bottom of each cup. No need to smooth down, as it will bake down. Scoop 1/8 of the carrot mixture on top of the Boursin. Top with a Tablespoon of ranch dressing and place a slice or 1 T cheddar on top.

Bake at 400 degrees for 14 minutes. Remove from muffin tin and serve hot.
 

Boursin

Whip together: 2 (8 oz) pkg. cream cheese and 1 cup butter.

Mix in: 3/4 t each: salt, basil, chives

1/2 t each: thyme, pepper

1 T dill weed

2 - 3 cloves garlic, minced

Put in a pretty dish and chill a few hours to let flavors meld.