I would love rolling out the biscuits and helping my mom prepare these little bundles of hamburger bliss. I was a picky child, so I am sure she liked having something I would eat! When I was younger we made these with two biscuits each, but now I only use one biscuit and have double the amount. These freeze well or are great as next day lunch! Also, I have an alternative to french fries...roasted asparagus. My husband, who is a major french fry fanatic even loves my roasted asparagus. And then finally, just in time for Thanksgiving, we have a chocolate chip pumpkin cookie. I can take no credit for this recipe as it is from Taste of Home and I have not altered it in any way. My mom prefers these without the chocolate chips, but my girls love love love these cookies. A yummy meal that is super easy! I hope your family enjoys!
8 large canned biscuits (like Grands Pilsbury)
1 - 1 1/2 lb browned hamburger (cooked with salt and onion powder and drained)
1/2 tsp salt
1/2 tsp onion powder or 1/2 of real onion cooked with hamburger if preferred
2 cups favorite shredded cheese (one of my girls prefers cheddar the other mozzerela so this can be altered for their specific likes)
Roll biscuits out until about 7-8 inches round. Fill one half with about 1/3 cup hamburger meat and sprinkle with 1/4 cup cheese. Fold remaining half of dough over hamburger and press with fork. Bake on cookie sheet for 20-25 minutes or until browned at 375 degrees.
Cut ends off of asparagus and rinse well. Line a jelly roll pan with tin foil and spray with olive oil. In a single layer place asparagus Spay with olive oil and sprinkle with salt, pepper, garlic and italian seasoning. (When I fix these with Chinese food I substitute the garlic and italian seasoning with ginger and they are delicious as well!) Bake in 400 degree oven for 12-18 minutes!
Pumpkin Chocolate chip cookies
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup canned pumpkin
- 1-1/2 cups semisweet chocolate chips
- In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.
- Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-13 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen.