(Joyce Trepus welcomes your questions at 503-292-2741.)

When my daughter was little, she ate everything in sight. As she got filled up, she became a fussy eater and drove us all up the wall.

She would eat anything in miniature, so I got creative and served her breakfast cereal in glass custard cups and made hamburgers in refrigerated biscuits. Carrot and celery sticks were packed in 3-ounce paper cups, and Jell-o was molded into tiny foil candy cups. It was tons of work, but she finally grew out of it and it was better than fighting. I only wish I had had the following recipe from 'Good Things for Kids,' by the editors of Martha Stewart Living.

Dainty Dogs

½ loaf thawed frozen bread dough

1 egg

1 tablespoon water

12 cocktail franks

Mustard, ketchup

Preheat oven to 375 degrees. Cut 12 1-inch pieces from the dough. With lightly floured hands, roll into balls and form into 2-inch-long pieces. Set on baking sheet and let rise in a warm place 20 minutes.

Whisk egg and water together, and using a pastry brush, lightly brush on buns. Bake 10-12 minutes or until golden. Cool and cut lengthwise.

Do not cut all the way through. Heat franks in a skillet until hot, and place one on each bun. Add condiments and serve, or cool and wrap.

Makes 12 fun treats.

Burgers in Buns from Joyce

1 can refrigerator biscuits

1 pound lean ground beef

12 slices cheddar cheese

Ketchup and mustard

Pickle slices, if desired

Pat each biscuit flat. Form beef into patties to fit the biscuits and place one on each. Top with cheese, condiments and pickle, if using. Top with another biscuit, and press to seal edges. Bake in a 375 degree oven until very golden. Cool for later or eat fresh.

These are wonderful and so easy to do. Let the kids help and make their own. Be sure not to fill the sandwiches too full, or they will bake out all over the pan.

To make smaller ones, cut each biscuit in half before filling, and reduce the filling accordingly.

Makes 12-24, depending upon the size.

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