Let Them Eat Cupcakes

If only my life's aspiration were to be a short order cook, I'd be living my dream job. I live in House of Picky Eaters. Tonight I tried a combination of two recipes, and considering it was a combination of meat, cheese, and bread, my hopes were very high. How could I go wrong?? This winning entree even had a cute name...meat cupcakes. I found the recipe for the filling in my new cookbook called In the Kitchen with Mary & Martha. I got the idea of making the filling into a cupcake from Kelly's Korner. When a particular Picky heard the catchy name for tonight's menu, he became obsessed. I could tell he had a misguided notion about what to expect. I tried to prepare him for the fact that this was in fact dinner, not dessert. We would be having meat. With cheese, and bread. And it was going to be fabulous. When I presented his plate he sneered as if it were loaded with vegetables. Or low fat. It was neither. It just didn't win him over, although the rest of us were fairly impressed. At the end of the meal he summed it up nicely for me. "I suppose I like my cupcakes the regular way. With chocolate, and frosting on top." Well, there you go.

Meat Cupcakes

1 lb. ground beef, browned and drained

(You can add chopped onion, green pepper, and minced garlic to your meat while browning if desired.)

Sauce:

1/4 cup chili sauce

1/4 cup ketchup

1 cup water

1 t salt

1/8 t pepper

1 T Worcestershire sauce

3 T vinegar

2 t brown sugar

1 t dry mustard

1/2 t paprika

1/2 t chili powder

Combine sauce ingredients and pour over meat. Boil for 30 minutes, or until sauce is greatly reduced and thickened. Meanwhile, press refrigerated biscuits into cupcake tins, making little cups. Fill each biscuit cup with meat mixture. Bake at 400 for about 12 minutes, or until golden. Remove from oven and immediately sprinkle with cheese.