Hi All, Thought I'd share an update: I did a couple quick half batches for yesterday's football group. The first batch I stuck to the recipe except I added the lobster. The second batch got the thumbs up, I made the following changes: Brushed the muffin tin with melted butter instead of spraying with PAM. Dusted with Progresso Parmesan bread crumbs instead of grated parmesan. The bites held up better. Used 3/4 cup of diced lobster plus more for garnish. Added a tbs. of very finely minced onion sauteed in the butter before I added the flour. Added just a dash of Worcestershire sauce to the cheese sauce. Topped each bite with extra diced lobster before baking. Cooled bites 10 minutes instead of 5 before removing from the pan. I wish I had thought to take pictures... FYI-A whole recipe makes 48 bites using a mini muffin tin.

So many posts, so many ideas. Glenda, one of my daughters lived in B'ham a few years ago and she took ne to the Chocolate Biscuitfor lunch. I don't remember what I ate but I had never heard of chocolate gravy . OT, I bought their cookbooks, a weakness of mine, and in a ton of their recipes they kept refering to Rotel. It took a while to realize what they were talking about and apparently their contributors used a LOT of Rotel To me, Rotel is just a brand, like Hunt's or whatever. However, since I "discovered" these forums I don't use cookbooks nearly as much...I just turn to the experts, here. I've lived in TN all my life and I've never heard of anyone making chocolate gravy. I agree they should call it someting besides "gravy". The idea of chocolate gravy definitely doesn't appeal to me. When I make biscuits, I ALWAYS make more than I need and put what's left over in the freezer and when I need them, take out as many as I need, wrap them in foil and heat them in the toaster oven. And in response to strawberries and biscuits, that's one of our favorite meals in strawberry season. I know, as usual, my comments are disjointed but I talk that way as well.LOL jude

I haven't made these but have eaten them at a friend's house years ago and I remember them as being very tasty. Thanks for the reminder because this thread prompted me to find the recipe she gave me. SHRIMP CHEESE CUPS Âmakes 16 1/4 lb. peeled, cooked shrimp, finely chopped 1 8-oz. package cream cheese, softened 1/4 cup prepared cocktail sauce 1/8 tsp. dried basil 1/8 tsp. garlic powder 1/8 tsp. marjoram 1/8 tsp. oregano 1/8 tsp. thyme 1 8-oz. package refrigerated crescent rolls In small bowl, beat cream cheese with cocktail sauce and seasonings until smooth. Stir in shrimp. Unroll crescent dough and separate into 4 rectangles. Press perforations together. Cut each rectangle lengthwise, then crosswise, into 4 pieces. Press each piece into small muffin cups. Spoon one rounded Tbs. of cheese mixture into each muffin cup. Lap the overhanging edges of the dough over the filling to enclose it. Bake in preheated 375 degree oven for 10 minutes. Remove from oven and cool on rack for 5 minutes before removing from pan. Serve warm with additional cocktail sauce and garnish with any leftover shrimp.

Although I used large crumbs in this post, I now use finely ground almond meal for chicken tender nuggets. We also love it instead of bread crumbs for breading fish fillets . 10 - 12 chicken tenders 1 TBS dijon mustard 1 egg salt & pepper 1/2 cup almond crumbles (ground to large crumbs) 1. Preheat oven to 475F (260C) 2. Beat egg together with with Dijon, salt and pepper. Dip tenders in it and then in almond to coat. 3. Coat oven tray with oil and and place in middle rack of oven. 4. Bake 12 - 15 minutes until cooked through Serve with Marilyn's Spicy Peanut Sauce for dipping: From Marilyn (DanaIN): 1/3 cup smooth peanut butter 1 garlic clove; minced 2 tablespoons fresh lime juice 2 tablespoons soy sauce 1 teaspoon sugar 1/8 teaspoon cayenne, or to taste 1/3 cup water Combine in a blender until smooth and allow to stand to blend flavors. *********************************** SharonCb