Monday, August 13, 2012

Sonja Morgan, from Real Housewives of New York, 
is obsessed with toaster oven cooking.  
She has her toaster over.  I have my muffin cups.

My bestie, Bill, and my cousin, Ashley, have both mentioned my cup cooking obsession.  I'm obsessed with cooking in muffin cups.  I admit it.  I've made taco cups, lasagna cups, and most recently buffalo chicken cups.  I've even started a board on Pinterest for cup recipes.  Not only does it give me ideas, but it validates for me that other people are cooking this way too.

Here's my rationalization, cooking for one is hard to do.  How hard could it be?  Damn hard, I tell ya.  Cooking in cups has been good because the leftovers are easy to pack for lunches and dinners later in the week.  

Friday night, I had Sis and Grant over to sample a new cup recipe I'd found, Impossibly Easy Mini Cheeseburger Pies from Betty Crocker's website.  
They did a much better job of adding garnishes to their picture.
I tweaked the recipe just a bit.  You can find their original recipe at the link above.  I added different spices and toppings before baking them. This is how I made mine:

Cheeseburger Cups
Burger Mixture
1 lb ground beef
1/2 small onion, chopped
1 tsp. garlic salt
1 tsp. Paula Deen's house seasoning
1 tsp. seasoning salt
black pepper to taste
1-1/2 Tbsp. Worcestershire sauce
1-1/2 cups shredded sharp cheddar cheese
French's crispy onions

Baking Mixture
1/2 cup milk
1/2 cup Bisquick mix
2 eggs

Top them with whatever you usually add to your burgers: ketchup, mustard, pickles, etc.

1) Preheat over to 375* and spray muffin cups with cooking spray.
2) Brown your ground beef, adding the onions half way through.  Add all of your seasonings at this point too. 
3) Once the beef is cooked and your onions are soft, remove from heat and let cool for a few minutes before adding the Worcestershire sauce and 1 cup cheese.
4) Whisk milk, Bisquick and eggs in a small bowl.  Spoon just under a Tablespoon into each of the 12 muffin cups.  Don't get heavy handed.  The recipe calls for just enough to get you by.
5) Divide the meat mixture evenly into the muffin cups. 
6) Repeat step 4 with baking mixture on top of meat.
7) Top with a few crispy onions and some of the remaining cheese you set aside. 
8) Bake for 25-30 minutes.  Cool for a few minutes before serving.  You may need to run a knife around the cup to loose it from the pan.
9) Serve with garnishes.

Mine look darker than the Betty Crocker version
because I added cheese to the top of mine.
They were so yummy.  Even Grant, a 16 months, loved them!  They also reheated well the next day.  We served ours with ketchup and mustard.  I'd definitely made them again.

I'm linking up with the following blogs:
4th Grade FrolicsMad in CraftsAlderberry HillCraft-o-ManiacNaptime Review, I Should be Mopping the Floor33 Shades of Green, The Ivy Cottage, Tip Junkie, Chef in Training, Sugar Bee Crafts, My Uncommon Slice of Suburbia, New Nostalgia, The Gunny Sack, Blessed with GraceTwo Yellow Birds DecorIt's a Hodgepodge LifeThe Grant LifeBlissful & DomesticLittle Becky Homecky52 Mantles

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  1. Cooking in cups is the best. Quiches! Cakes! Macaroni-bakes! Yes, please.

    1. Yes! I'm going to try jalapeno mac n cheese (with bacon which you'd never eat) in the near future. Mmmm!

    2. I will eat it! Pick me to eat it!

    3. You've got it! Drinks and mini muffin cup concoctions and big brother. Sounds delightful, right?

  2. Replies
    1. They were soooooooooo good. You should try them.

  3. Replies
    1. They were delicious! I bet the kiddos would like them. Grant loved his.

  4. They made me hungry just looking at them! I will definitely have to try this one! :)


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