In 1968, Peter Russell from Topanga, California won the Pillsbury Bake-off Contest and the prize of $2000.00 with his recipe for Poppin Fresh Barbecups. His recipe has remained popular to this day and is a kid-friendly recipe that I believe you will enjoy!
Poppin Fresh Barbecups are made with refrigerated biscuits as the “bowl” for a mixture of ground meat, barbecue sauce, chopped onion, brown sugar (optional) and shredded cheese. The biscuits are fitted into a muffin tin and filled with the meat mixture, topped with cheese and baked until done! Depending on the sweetness of the barbecue sauce used in this recipe, the addition of brown sugar to this dish is up to you.
The Recipe for Poppin Fresh Barbecups
Poppin Fresh Barbecups may be prepared ahead of time, covered and refrigerated for up to 2 hours, then baked as the recipe directs.
To reheat any leftover Barbecups the next day, wrap them in foil and place them in a 400º F. oven for 12 to 15 minutes.
For more of a “Mexican” dish, add taco seasoning, salsa or taco sauce (instead of barbecue sauce) and top with Mexican four-blend cheese; then serve with sour cream, guacamole, lettuce and tomatoes. Another variation I’ve seen is to use hot dogs cut into small pieces, chopped onion, chopped bell pepper, one 13-oz. can chili beans (instead of the barbecue sauce) and cheese.
The recipe for Poppin Fresh Barbecups was so popular that The Danbury Mint produced a commemorative plate called “Pillsbury Doughboy Poppin Fresh Barbecups” Plate!
After you try this recipe I believe you’ll agree with me that Poppin Fresh Barbecups are a great kid-friendly finger food – great for meals, after school snacks and/or appetizers. When you’re ready to teach some kids to cook, I think this recipe would be ideal.
I hope you’ll try this popular retro-recipe soon! Don’t be afraid to experiment with your favorite ingredients!
Remember to Savor the Flavor!
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