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!)

Carrot Cups
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.
Oh, thanks for the reminder! These are so good, must prepare again!
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