Too many cooks? Not here

I'm sure you’ve heard the expression “Too many cooks spoil the broth.” Well, this certainly was not the case when I arrived at Rae Blackwood’s Browns Valley home recently.

Rae, along with her girlfriends, the Knotty Knitters, had gathered to share a wonderful recipe with me.

Rae and the Knotty Knitters have been getting together on a regular basis for more than two years. And yes, they do knit, along with making crafts together, homemade soap and, of course, cooking.

“We love to get together as the Knotty Knitters because once you get us all in the same room, look out,” Rae said.

How they came up with the name Knotty Knitters is another story for another day.

Terry Murray, Judy Hanson, Wanetta Ford and Nola Snow all gathered in Rae’s kitchen where each had an assigned task to pull this recipe together.

The recipe for “Barbecue Hamburger Cupcakes” has been a family favorite of Rae’s for more than 30 years, and the name itself draws one’s interest.

I was having a really tough time picturing in my mind how cake and hamburger could all come together to make a cupcake. But they did it. Well, except there was no cake.

While one chopped, another rolled dough. Each one seemed to know exactly what to do and when.

“We have lots and lots of recipes. We have great fun together,” Nola Snow said with a gleam in her eye.

This a very simple yet great-tasting recipe that is perfect for a cold winter’s night. Especially when you don’t want to spend all your time in the kitchen.

Barbecue Hamburger Cupcakes

1 pound ground round beef

1/4 cup chopped onions, optional

1 cup barbecue sauce

1 can Pillsbury Refrigerator Biscuits, 10 biscuits

1/2 cup shredded sharp Cheddar cheese

Putting it together

Brown beef with onion until cooked and crumbly. Drain any grease from pan.

Stir in barbecue sauce and heat through.

Spray muffin tin with Pam or similar cooking spray.

Roll out each biscuit or stretch by hand to fit in muffin tin.

Add approximately 1⁄4 cup meat mixture to biscuit.

Bake at 450 degrees for eight to 10 minutes.

Remove from heat and sprinkle cheese on top.

Return to oven until cheese melts.

Remove from pan and serve.

• Cook’s note: It works better to lay the rolled or stretched biscuit over the opening to the muffin cup. Once you pour in the meat mixture, it will sink into the cup of the muffin tin. You can also substitute ground turkey for the ground round beef. Cupcakes can also be made in advance and reheated in oven. Try serving with coleslaw and pineapple salad.

• Full-color recipe cards featuring the Knotty Knitters will be available at the Appeal-Democrat at both the Marysville and Yuba City offices starting today.