Friday, March 23, 2012
Organizing Kids Clothing
Thursday, March 22, 2012
Weekly Menu: March 26- April 1
Hi! I am back after a week off being with my family. I hope you tried my two freezer meals from two weeks ago. It is a good feeling to have a few meals to pull out of the freezer when you don't feel like cooking. I have one more to add this week, which is the chicken enchiladas. You could even freeze some hamburger patties for future use.
Monday: Cheeseburger rollups, baked beans, strawberry-banana mix
Tuesday: Chicken enchiladas, Spanish rice, carrots and dip
Wednesday: Grilled hamburgers, baked french fries, leftover baked beans, pasta salad
Thursday: Grilled chicken breasts, leftover pasta salad, baked potatoes, rolls
Friday: leftovers
Saturday: Lunch- Pizza Supper-Out
Sunday: Palm Sunday Dinner- Ham, cheesy potatoes, corn casserole, rolls
Supper- ham sandwiches, salad, carrots and dip
Recipes:
Cheeseburger rollups
Brown 1 lb. of ground beef. Drain grease.
Add one can of cheddar soup.
Lay out two cans of crescent rolls.
Place spoonful of beef mixture into crescent roll and roll up.
Bake at 375 degrees for 15-20 minutes or golden brown.
Chicken Enchiladas
Combine 2 cups of cooked, diced chicken breasts
Heat chicken with can of cream of chicken or jar of salsa
Roll up mixture in tortilla and place seam down in baking dish
Top with a second can of cream of chicken and shredded cheddar cheese
Bake at 400 degrees for 20-25 minutes or until bubbling
Monday: Cheeseburger rollups, baked beans, strawberry-banana mix
Tuesday: Chicken enchiladas, Spanish rice, carrots and dip
Wednesday: Grilled hamburgers, baked french fries, leftover baked beans, pasta salad
Thursday: Grilled chicken breasts, leftover pasta salad, baked potatoes, rolls
Friday: leftovers
Saturday: Lunch- Pizza Supper-Out
Sunday: Palm Sunday Dinner- Ham, cheesy potatoes, corn casserole, rolls
Supper- ham sandwiches, salad, carrots and dip
Recipes:
Cheeseburger rollups
Brown 1 lb. of ground beef. Drain grease.
Add one can of cheddar soup.
Lay out two cans of crescent rolls.
Place spoonful of beef mixture into crescent roll and roll up.
Bake at 375 degrees for 15-20 minutes or golden brown.
Chicken Enchiladas
Combine 2 cups of cooked, diced chicken breasts
Heat chicken with can of cream of chicken or jar of salsa
Roll up mixture in tortilla and place seam down in baking dish
Top with a second can of cream of chicken and shredded cheddar cheese
Bake at 400 degrees for 20-25 minutes or until bubbling
Sunday, March 18, 2012
Off week
Due to my grandfather's passing, I will not be posting a menu for the coming week. I've been with family all week and have not had time to work on things. See you next week.
Friday, March 9, 2012
Weekly Menu March 12-18
This week I will be preparing some frozen meals, along with preparing our daily meals. I purchased a couple of foil pans and am ready to go!
Monday: Beef enchiladas, Mexican rice, strawberry/banana mix
Tuesday: Chicken mac and cheese, Olive Garden bread sticks, garden salad
Wednesday: French dips in crock pot, pasta salad, strawberry/banana mix
Thursday: Honey lime chicken, Leftover pasta salad, leftover bread sticks, carrots and dip
Friday: leftovers
Saturday: Lunch- pizza Supper-Out
Sunday: Lunch- baked ham, baked potatoes, corn casserole
Supper- Sloppy joes, baked beans, vegetables with ranch dip
The meals I will be freezing are enchiladas and chicken mac and cheese. I will make half of the recipe in a baking dish and the other half in the foil pan. Cover the foil pans with tin foil and write what the item is, how long to bake and oven temp. You will then have two meals to pull out of the freezer on a night you don't feel like it!
Monday: Beef enchiladas, Mexican rice, strawberry/banana mix
Tuesday: Chicken mac and cheese, Olive Garden bread sticks, garden salad
Wednesday: French dips in crock pot, pasta salad, strawberry/banana mix
Thursday: Honey lime chicken, Leftover pasta salad, leftover bread sticks, carrots and dip
Friday: leftovers
Saturday: Lunch- pizza Supper-Out
Sunday: Lunch- baked ham, baked potatoes, corn casserole
Supper- Sloppy joes, baked beans, vegetables with ranch dip
The meals I will be freezing are enchiladas and chicken mac and cheese. I will make half of the recipe in a baking dish and the other half in the foil pan. Cover the foil pans with tin foil and write what the item is, how long to bake and oven temp. You will then have two meals to pull out of the freezer on a night you don't feel like it!
Chicken-Macaroni Casserole via food.com
- ½ cup chopped onion
- 3 tablespoons butter or 3 tablespoons margarine , melted
- 2 (10 ¾ ounce) cans cream of chicken soup
- 2 cups shredded cheddar cheese , divided
- 1 cup milk
- 3 ½ cups chopped cooked chicken
- 2 ½ cups cooked macaroni
- salt
- pepper
- ¼ cup Ritz cracker crumbs
Directions:
- 1In a large skillet over med-high heat, saute onions in butter until onions are tender.
- 2Add in soup and 1 ½ cups cheese; gradually stir in milk.
- 3Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
- 4Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
- 5Bake in a preheated 350° oven for 30 minutes or until heated through.
- 6Top with remaining ½ cup cheese and bake 5 minutes.
Easy Corn Casserole
1 - 16 oz can corn, drained
1 - 16 oz can cream-style corn
1 c. macaroni, uncooked
1 stick butter, cubed
1 c. cubed Velvetta cheese
Mix all ingredients and place in greased 8x8x2 baking dish. Cover. Bake at 350 degrees for 45 minutes
French dip sandwich (Crock Pot)
1 lean beef roast
1 can beef broth
1 can water
1 package French au jus sauce mix
1 package Italian dressing mix
Hoagie or sourdough buns
In slow cooker, place roast, broth, water , sauce mix and dressing mix. Cooke on low for 8-10 hours. Meat will come apart easily when done. Remove meat and pour juice in individual serving bowls. Serve on buns; dip in juice. Add cheese if desired.
Honey-Lime Chicken via plainchicken.com
4 chicken breasts
1/2 c lime juice
1/3 c. oil
1 tsp dried thyme
garlic powder
1/2 tsp. pepper
Combine ingredients in bag. Pour over chicken in bag. Refrigerate for 3 hours or overnight. Grill.
Pasta Salad
Boil bag of garden (tri-color) pasta. Drain. Pour 1/2 bottle of Italian dressing over. Add an vegetables you desire. Refrigerate for a few hours.
Beef enchiladas
Brown one pound of ground beef. Drain. Add can of tomato soup, can of enchilada sauce, and cream of mushroom soup. Heat through.
Heat 8-10 flour tortillas. Fill each with about 1/4 c - 1/2 c of beef mixture. Fold up enchiladas with folds down into greased baking dish.
Cover with Mexican blend shredded cheese.
Bake at 375 degrees for 20-25 minutes.
Wednesday, March 7, 2012
Make some extra cash using Facebook
Recently, I stumbled upon a local Facebook group that has put some extra cash in my wallet. It was right after Christmas and we had an unexpected car repair, plus a hospital visit from last fall to pay for. I wanted to find a way we could pay these off quicker. I noticed some Facebook friends joining a local group where you can buy, sell, or trade things. I joined the group and instantly going through closets, searching for quality things that we didn't use any more. We had recently moved and had gotten the kids new beds and bedding. Within hours of posting my son's toddler bed and bedding, the were sold. I made $50 like that. Easy enough! I then went to my daughter's wardrobe and paired together some outfits that she didn't like, but were like new and very cute. Another sell! Quickly, I was making enough money to start paying off our unexpected bills. I also sell things on craigslist, but found this a bit easier. If you are Facebook savvy, it is much simpler. You post a picture of your item with a description. Facebook notifies you when someone comments on your post.
Here are some tips I found helpful in the process.
Here are some tips I found helpful in the process.
- Perform a search on Facebook to see if anyone has a local group set up for buying or selling things. Example: Butler County Buy Sell Trade
- Look for things to sell that are in nice shape, in style, ans something that you, yourself would buy used
- Kids stuff sells the best if it is in good condtion
- Junk does not sell, no old 80's decor! :)
- Display your items nicely as if you were looking at it in a magazine
- Take a picture with great lighting so the buyer can see the item and post
- Include a helpful description with price, size, condtion
- Price things reasonably
- Be prepared to negotiate a price and meeting place
- If you sell, meet at a public location for safety reasons
Saturday, March 3, 2012
Weekly Menu March 5-11
So, I am going to see if I can try all of my "pinned" recipes I have found on Pinterest. I think I am getting pretty close on my meal recipes. If you are interested in looking at the recipes I have tried, I always leave a comment on my board after I have tried it.
Monday: Chicken fried chicken, snickerdoodle cupcakes, grean beans, and baked potato
Tuesday: Taco braid, pasta salad, carrots with dip
Wednesday: Crockpot Italian chicken, leftover snickerdoodle cupcakes, tossed salad
Thursday:Best burger on grill, leftover pasta salad, vegetables with dip
Friday: leftovers
Saturday lunch: Sandwiches supper: out
Sunday: lunch: frozen meal supper: Homemade pizza, carrots and dip, apples
Chicken Fried Chicken
from mynameissnickerdoodle.com
4 skinned and boned chicken breasts
1 tsp salt
2 tsp freshly ground black pepper
1 sleeve saltine crackers, crushed
1 cup all-purpose flour
1/2 tsp baking powder
1/2 cup milk
2 large eggs
oil
Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with half of the salt and pepper. Set aside. Combine cracker crumbs, flour, baking powder, remaining salt and pepper. Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Over medium high heat (more on the high side) fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a cookie sheet. Keep chicken warm in a 225° oven.
Country Gravy1/3 - cup flour
2 - 3 tablespoons pan drippings
3 cups milk
salt & pepper to taste
Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings. Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a paste. This is called a roux. If the roux looks to oily and runny you can add another tablespoon or so of flour and mix again. Whisk constantly until the paste becomes nice and brown.
Slowly add the milk whisking constantly and blending the liquid with the flour mixture until combined. Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up. If the mixture thickens to much add more milk as needed until the gravy is the consistency that you want. This could end up being more then the required 3 cups. Season generously with salt and pepper and serve over the chicken fried steak and mashed potatoes.
Pizza from Smitten Kitchen
Yield: One small, thin-crust pizza. Can serve two with a big salad.
Dough
6 tablespoons warm water (may need up to 1 or 2 tablespoons more water)
2 tablespoons white wine
3/4 teaspoon active dry yeast
1/2 teaspoon honey
1 teaspoon salt
1 tablespoon olive oil
1 1/2 cups flour
Assembly
Cornmeal for sprinkling
Flour for dusting counter
1/2 pound torn-up buffalo mozzarella
Few leaves of torn-up basil
Whisk wine, water and yeast in a medium bowl until yeast has dissolved. Add honey, salt and olive oil and stir. Add flour and no matter how dry it looks, work it with a spoon and your fingers until it comes together as a dough. Add more water one tablespoon at a time if you need, but in my experience, this is almost never necessary.
Sprinkle some flour on the counter and knead the dough for a minute or two.
If you’re like me and always trying to reduce the number of dirty dishes left at the end of the night, wash the bowl you made the dough in, dry it and coat the inside with olive oil. Put the dough in, cover it with plastic wrap, and let it rise for an hour or up to two, until it is doubled.
[Easiest way to tell if a dough has risen enough? Dip two fingers in flour, press them into the dough, and if the impression stays, it's good to go. If it pops back, let it go until it doesn't.]
Meanwhile, make some sauce [recipe below].
Preheat your oven to its highest temperature. If you have a pizza stone, sprinkle it with cornmeal and put it in the oven. Otherwise, sprinkle a baking pan with the same.
Once the dough has doubled, turn it out onto a floured counter and gently deflate the dough with the palm of your hands. Form it into a ball and let it rest on a floured spot with either plastic wrap over it (sprinkle the top of the dough with flour so it doesn’t stick) or an upended bowl. In 15 minutes, it is ready to roll out.
Do so on the floured counter until pretty darn thin, then lift it onto a cornmeal-sprinkled baking sheet or pizza paddle. Add the sauce, torn-up mozzarella and slivers of fresh basil.
Slide the pizza from the paddle to your preheated pizza stone, or just put the baking sheet in the oven as is.
Bake for about 10 minutes, checking at 7. Slice and serve immediately.
Moderately Easy Tomato Sauce **** I will probably just use canned pizza sauce! :)
A more involved, seasonal update of the Basic, Awesome stuff.
Makes enough for one small/medium pizza.
4 roma tomatoes
1 to 2 tablespoons olive oil
2 cloves of garlic, minced
Pinch of red pepper flakes
Splash of white wine
1/2 teaspoon sugar
3/4 teaspoon salt
Bring medium pot of water to a boil. Poach the tomatoes for one minute only, and then drain them. As soon as they are cooled off enough that you can touch them, peel them. The peels should come right off. If they don’t, make a slit in the skins. This always does the trick.
Drain and dry the pot. Put it back on the burner over medium heat. Pour in olive oil and let it heat completely before adding the garlic and stirring it for a minute with a wooden spoon. Add the red pepper flakes and stir it for anther minute. You do not want the garlic to brown. Put the peeled tomatoes in the pot, along with the wine, sugar and salt. Break the tomatoes up with your spoon.
Let the sauce simmer for about 30 minutes, stirring occasionally, until the tomatoes break down. Carefully taste without burning your tongue and adjust seasonings, if necessary.
Best Burger Ever
Crockpot Italian Chicken
Crockpot Italian Chicken: 4 chicken breasts, 1 packet Zesty Italian dressing seasoning, 1 8 oz. cream cheese (softened), 2 cans cream of chicken soup; Cook on low for 4 hours. If sauce is too thick, add a little milk. Serve over pasta.
Snickerdoodle Muffins
slightly modified from Culinary Concoctions by Peabody
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour
1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*
1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.
*The original recipe calls for 1 cup sugar and 2 tbsp cinnamon, but this was way way too much for me. I ended up dumping maybe more than half of it.
Monday: Chicken fried chicken, snickerdoodle cupcakes, grean beans, and baked potato
Tuesday: Taco braid, pasta salad, carrots with dip
Wednesday: Crockpot Italian chicken, leftover snickerdoodle cupcakes, tossed salad
Thursday:Best burger on grill, leftover pasta salad, vegetables with dip
Friday: leftovers
Saturday lunch: Sandwiches supper: out
Sunday: lunch: frozen meal supper: Homemade pizza, carrots and dip, apples
TACO BRAID
Recipe By: Holly Lofthouse
Recipe By: Holly Lofthouse
1 lb ground beef
1 packet taco seasoning
1 cup water
1 can refried beans
2 cups shredded cheddar cheese
1/2 cup salsa
1 can Pillsbury Pizza Dough
Unravel the Pizza Dough and let sit out on a greased cookie sheet while
you brown the ground beef. Once beef is cooked, add the taco seasoning
and 1 cup water. Mix well and let simmer for 5-10 minutes on low.
Now
that dough is room temp and easy to work with, shape out into a large
rectangle. Using a pizza cutter or knife, cut one inch strips down along
sides of dough. In the center spread out the refried beans.
Next
spread the seasoned ground beef on top of the beans, and then drizzle
the salsa over the meat. Last sprinkle the cheese evenly. Now start
braiding the one inch strips over the top.
Bake at 375 degrees for 20 minutes or until golden brown! Let cool 5 minutesChicken Fried Chicken
from mynameissnickerdoodle.com
4 skinned and boned chicken breasts
1 tsp salt
2 tsp freshly ground black pepper
1 sleeve saltine crackers, crushed
1 cup all-purpose flour
1/2 tsp baking powder
1/2 cup milk
2 large eggs
oil
Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with half of the salt and pepper. Set aside. Combine cracker crumbs, flour, baking powder, remaining salt and pepper. Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Over medium high heat (more on the high side) fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a cookie sheet. Keep chicken warm in a 225° oven.
Country Gravy1/3 - cup flour
2 - 3 tablespoons pan drippings
3 cups milk
salt & pepper to taste
Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings. Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a paste. This is called a roux. If the roux looks to oily and runny you can add another tablespoon or so of flour and mix again. Whisk constantly until the paste becomes nice and brown.
Slowly add the milk whisking constantly and blending the liquid with the flour mixture until combined. Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up. If the mixture thickens to much add more milk as needed until the gravy is the consistency that you want. This could end up being more then the required 3 cups. Season generously with salt and pepper and serve over the chicken fried steak and mashed potatoes.
Pizza from Smitten Kitchen
Yield: One small, thin-crust pizza. Can serve two with a big salad.
Dough
6 tablespoons warm water (may need up to 1 or 2 tablespoons more water)
2 tablespoons white wine
3/4 teaspoon active dry yeast
1/2 teaspoon honey
1 teaspoon salt
1 tablespoon olive oil
1 1/2 cups flour
Assembly
Cornmeal for sprinkling
Flour for dusting counter
1/2 pound torn-up buffalo mozzarella
Few leaves of torn-up basil
Whisk wine, water and yeast in a medium bowl until yeast has dissolved. Add honey, salt and olive oil and stir. Add flour and no matter how dry it looks, work it with a spoon and your fingers until it comes together as a dough. Add more water one tablespoon at a time if you need, but in my experience, this is almost never necessary.
Sprinkle some flour on the counter and knead the dough for a minute or two.
If you’re like me and always trying to reduce the number of dirty dishes left at the end of the night, wash the bowl you made the dough in, dry it and coat the inside with olive oil. Put the dough in, cover it with plastic wrap, and let it rise for an hour or up to two, until it is doubled.
[Easiest way to tell if a dough has risen enough? Dip two fingers in flour, press them into the dough, and if the impression stays, it's good to go. If it pops back, let it go until it doesn't.]
Meanwhile, make some sauce [recipe below].
Preheat your oven to its highest temperature. If you have a pizza stone, sprinkle it with cornmeal and put it in the oven. Otherwise, sprinkle a baking pan with the same.
Once the dough has doubled, turn it out onto a floured counter and gently deflate the dough with the palm of your hands. Form it into a ball and let it rest on a floured spot with either plastic wrap over it (sprinkle the top of the dough with flour so it doesn’t stick) or an upended bowl. In 15 minutes, it is ready to roll out.
Do so on the floured counter until pretty darn thin, then lift it onto a cornmeal-sprinkled baking sheet or pizza paddle. Add the sauce, torn-up mozzarella and slivers of fresh basil.
Slide the pizza from the paddle to your preheated pizza stone, or just put the baking sheet in the oven as is.
Bake for about 10 minutes, checking at 7. Slice and serve immediately.
Moderately Easy Tomato Sauce **** I will probably just use canned pizza sauce! :)
A more involved, seasonal update of the Basic, Awesome stuff.
Makes enough for one small/medium pizza.
4 roma tomatoes
1 to 2 tablespoons olive oil
2 cloves of garlic, minced
Pinch of red pepper flakes
Splash of white wine
1/2 teaspoon sugar
3/4 teaspoon salt
Bring medium pot of water to a boil. Poach the tomatoes for one minute only, and then drain them. As soon as they are cooled off enough that you can touch them, peel them. The peels should come right off. If they don’t, make a slit in the skins. This always does the trick.
Drain and dry the pot. Put it back on the burner over medium heat. Pour in olive oil and let it heat completely before adding the garlic and stirring it for a minute with a wooden spoon. Add the red pepper flakes and stir it for anther minute. You do not want the garlic to brown. Put the peeled tomatoes in the pot, along with the wine, sugar and salt. Break the tomatoes up with your spoon.
Let the sauce simmer for about 30 minutes, stirring occasionally, until the tomatoes break down. Carefully taste without burning your tongue and adjust seasonings, if necessary.
Best Burger Ever
Burger Ingredients:
ground beef 85/15
sesame seed buns
1/2 cup of grated Monterrey jack cheese
1/4 cup BBQ sauce
season salt to taste
cracked black pepper
onion powder
ground beef 85/15
sesame seed buns
1/2 cup of grated Monterrey jack cheese
1/4 cup BBQ sauce
season salt to taste
cracked black pepper
onion powder
We usually like to buy extra lean ground
beef around these parts, but when it comes to a juicy burger, you’ve
gotta make an exception. The best burgers have more fat–naturally.
Combine the ground beef, grated cheese,
bbq sauce, and seasonings. Shape patties that are about 1 inch thick.
Then it is very important to push a 1/2 inch indent into the center of
the patty–this is what prevents the patty from becoming a dome. These
burgers stay extra moist because the bbq sauce and cheese are mixed in
with the meat.
Reduce heat to medium and allow this side
of the patty to cook for about 4-6 minutes, but make sure it doesn’t
burn. Then flip the burger over and cook until done. I like my burger
medium-well. While the burger is cooking, I like to whip up some secret
sauce–sort of my version of In & Out’s addicting sauce.
Ingredients:
3/4 cup of mayo
1/4 cup ketchup
1/4 cup relish
2 tablespoons worcestershire
seasoned salt
3/4 cup of mayo
1/4 cup ketchup
1/4 cup relish
2 tablespoons worcestershire
seasoned salt
Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
I also butter and toast the buns on a
skillet Pioneer Woman style. Something about a sesame seed bun makes
the burger seem more legit.
Now while the burger might not look like an award winner, it certainly tastes like it.
click here for more yummy recipes
| Best Burger Recipe Ever with Secret Sauce |
|
Print
|
Recipe type: Entree
Author:
I am kinda a stickler when
it comes to homemade burgers. I can’t stand the dryness of
pre-constructed or frozen patties, or when the patty turns into a giant
dome that I can hardly bite into–and my burger muuust have cheese. So
last year I set about creating the perfect burger, and you know what? I
don’t even make it on the grill.
Ingredients
- Burger
- ground beef 85/15
- sesame seed buns
- 1/2 cup of grated Monterrey jack cheese
- 1/4 cup BBQ sauce
- season salt to taste
- cracked black pepper
- onion powder
- Secret Sauce
- 3/4 cup of mayo
- 1/4 cup ketchup
- 1/4 cup relish
- 2 tablespoons worcestershire
- seasoned salt
Instructions
- Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick.
- Then it is very important to push a 1/2 inch indent into the center of the patty–this is what prevents the patty from becoming a dome. These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat.
- Wait for the skillet to get super hot and then apply a very thin layer of butter to the pan. Place the patties on the pan, indent side up.
- Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.
- For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
- Assemble the burgers and serve with avocado, lettuce or your choice of toppings!
Crockpot Italian Chicken: 4 chicken breasts, 1 packet Zesty Italian dressing seasoning, 1 8 oz. cream cheese (softened), 2 cans cream of chicken soup; Cook on low for 4 hours. If sauce is too thick, add a little milk. Serve over pasta.
Snickerdoodle Muffins
slightly modified from Culinary Concoctions by Peabody
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour
1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*
1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.
*The original recipe calls for 1 cup sugar and 2 tbsp cinnamon, but this was way way too much for me. I ended up dumping maybe more than half of it.
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