REC Peach/Brie Biscuits

D

dawnnys

Well-known member
I don't particularly like refrigerated biscuits, but these could easily be made with homemade ones:

Source - Pillsbury.com

Prep Time: 40 Min

Total Time: 40 Min

Makes: 12 appetizers

INGREDIENTS:

6 Pillsbury® Grands!® mini frozen buttermilk biscuits (from 21.2 oz bag)

4 oz. brie cheese, rind removed, cut into 12 (1 x ½ -inch) pieces

1/3 cup peach preserves

1/2 teaspoon lemon juice

1/4 teaspoon ground cinnamon

1 tablespoon finely chopped walnuts

1. Bake biscuits as directed on bag; cool slightly, about 5 minutes.

2. Split biscuits horizontally. Place on cookie sheet. Place one piece cheese on each biscuit half.

3. In small bowl, break up peach preserves; blend with lemon juice and cinnamon; spoon over cheese. Sprinkle with walnuts. Bake at 350 F. for 3 to 5 minutes or until cheese is softened.

NUTRITION INFORMATION:

1 Appetizer: Calories 100 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 10mg; Sodium 180mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 5g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 0% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1

*Percent Daily Values are based on a 2,000 calorie diet.Substitution

Substitute your favorite flavor chutney for the preserves, lemon juice and cinnamon. The walnuts add a nice crunch to these bites, but they can easily be omitted if desired.

 
And another: REC Mexican Stuffed-Pepper Biscuit Tostadas

Prep Time: 30 Min
Total Time: 55 Min
Makes: 8 servings

INGREDIENTS:
2 large bell peppers (any color)
4 cups water
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso® taco seasoning mix
1 cup Old El Paso® Thick 'n Chunky salsa
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
1 Eggland's Best egg, slightly beaten
1 cup shredded Mexican cheese blend or Monterey Jack cheese (4 oz)
1/2 cup sour cream, if desired

Cynthia Bowser, Jonesborough, TN
Bake-Off® Contest 43, 2008

1. Heat oven to 350°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray.

2. Cut each bell pepper lengthwise into quarters, making 8 pieces; remove stems, seeds and membranes. In 2-quart saucepan, heat 4 cups water to boiling. Add bell pepper pieces; cook 5 minutes. Drain well on paper towels; set aside.

3. Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and salsa until well blended; set aside.

4. Separate dough into 8 biscuits. Place biscuits 2 inches apart on cookie sheet; brush with egg.

5. Press 1 pepper piece, skin side down, on each biscuit. Spoon heaping 1/4 cup beef mixture into each pepper, spreading to cover pepper evenly. Sprinkle each with 2 tablespoons cheese.

6. Bake 18 to 22 minutes or until cheese is melted and edges of biscuits are golden brown. Cool 5 minutes. Top each with 1 tablespoon sour cream.

High Altitude (3500-6500 ft): In step 5, do not add cheese. In step 6, bake 20 minutes. Add cheese; bake 3 to 5 minutes longer or until cheese is melted.

NUTRITION INFORMATION:
1 Serving: Calories 380 (Calories from Fat 170); Total Fat 19g (Saturated Fat 8g, Trans Fat 3 1/2g); Cholesterol 70mg; Sodium 1390mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 7g); Protein 18g Percent Daily Value*: Vitamin A 15%; Vitamin C 30%; Calcium 15%; Iron 15% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 High-Fat Meat; 1/2 Fat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

 
Not yet, but I'm going to tomorrow morning. I have a lot of fresh peaches, so

I'll improvise with them instead of using peach jam. Yes, they look good great, don't they?

 
Rose, I'm assuming you're in Georgia. I bought almost 6# of Georgia

peaches today to freeze for smoothies. Delicious!

 
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