A few weeks ago I made Patty Melt sandwiches...or burgers...whatever they would be called. Whatever you call them, they were really good!
Hamburger Meat, formed into oval shapes for hamburgers (shape depends on bread shape)
Salt, pepper, onion powder
Sliced Bread (I used the larger potato bread)
1 Large onion, cut into rings and then halved (so half circles)
1 tablespoon oil
2 tablespoons butter
In large skillet or on griddle, melt butter on medium high heat. Add oil and onions. Cook until onions are caramelized. Remove from heat. Fry hamburgers, seasoning with salt, pepper, and onion powder. Cook throughly. Now either clean off skillet or griddle, or use a different one. Melt butter on skillet or griddle on medium or medium-high heat. Place sliced bread down top with cooked hamburger, slice of cheese, and grilled onions. Place another slice of bread on top. When bottom of sandwich is browned, flip the burger to cook the other side. You will need to add more butter as you're grilling the burgers.
My family didn't want any mustard or mayo. Some recipes I saw called for a special sauce - like a mayo/ketchup mixture, but we didn't want it. Enjoy! Pin It Now!
We like to bake frozen fries from time to time, but they're just not as good as the unhealthy, fried variety. I decided to try something different with them, and it worked! YAY!
26 oz. frozen french fries
1/3 cup olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
Pepper, if desired
Mix together olive oil, garlic powder, onion powder, and salt. Place fries in large bowl. Pour oil mixture over fries and stir to coat. Pour onto large baking sheet and bake in preheated 450 degree oven according to package directions. (My oven takes a lot longer than it says.)
I was out of town this past weekend, when our church funeral meal organizer called, needing a cake. Without hesitation, Joe volunteered to make it. He did a wonderful job, finding a recipe from Allrecipes.com, adapting it to what he thought he needed, then making this impressive three layered cake! Maybe he'll go into business :). No, I don't think so, but he does like to bake and cook occasionally. He managed the Tipton Home cafeteria for six years, so cooking and baking isn't new to him. He fed 75 - 125 people two meals a day (with other helpers) all of those years! Chocolate Italian Cream Cake
1 cup butter, softened (not melted)
5 egg yolks
5 egg whites
1 teaspoon baking soda
2 cups of all-purpose flour
2 cups white sugar
1 1/2 cups buttermilk
1/2 cup cocoa
1 cup chopped pecans, lightly toasted
1 cup flaked coconut, lightly toasted
1 square unsweetened baking chocolate squares, melted (He said it would be better to melt in double boiler or add a little bit of water to it to melt.)
Cream together butter, egg yolks, and sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in toasted pecans and toasted coconut.
Beat egg whites until stiff peaks form. Bold into cake batter. Pour batter into three well-greased and floured 9 inch round cake pans. Bake for 20 to 25 minutes in a preheated 350 degree oven. Cool completely before icing. Icing for Chocolate Italian Cream Cake
2 - 8 ounce packages cream cheese, room temperature
1 cup butter, softened (not melted)
5 cups powdered sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 square unsweetened baking chocolate squares, melted (see note above)
1/2 cup chopped pecans, lightly toasted
1/4 cup coconut, lightly toasted (if desired)
Extra pecans and/or toasted coconut for garnish, if desired
Combine cream cheese, butter, powdered sugar, vanilla, almond extract, and melted chocolate with mixer until blended. Stir in toasted pecans and toasted coconut. Garnish with whole and chopped pecans and/or toasted coconut, as desired.
I have a Facebook friend whose family is following a gluten free diet. She made this cake recently and shared it with me, so that I can share it with all of you! She said her family thought it was great, and that it was one of the best cakes she had ever eaten! I like the non-gluten-free version, but can't wait to try this one!
Amy's Gluten Free Vanilla Texas Sheet Cake
Ingredients for Cake:
1 cup butter
1 cup water
2 cups sugar
2 cups + 4 TBSP flour (I love King Arthur's All-purpose Gluten Free Flour)
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla
1/2 cup sour cream (I use Daisy Light)
Ingredients for Frosting:
1 cup butter
6 TBSP milk (I use skim--you may use whatever you have on hand)
1 tsp vanilla
4-5 cups powdered sugar (We have a corn allergy and I use homemade powdered sugar)
dash of salt
Put butter and water in a large bowl. Heat in microwave for 2 minutes. Stir until all the butter is melted.
Add sugar, flour, salt, and soda. Stir with a wire wisk until smooth.
Add eggs and vanilla, beat well. Stir in sour cream until all is blended.
Pour into a 11”x17” baking sheet that has been greased and floured.
Bake at 375º for 20-25 minutes. Remove from the oven and make the frosting.
Cook butter and milk for 3-4 minutes in microwave. Add powdered sugar, vanilla, and a dash of salt. Beat until smooth. Gently spread on warm cake. Now, pour a glass of milk and take a break. =)Pin It Now!
There's a new cookie recipe making its way around Facebook that I know many of you coconut and chocolate fans will like! I only like coconut in pie....cream pie :). Enjoy!
Almond Joy Cookies
1 cup butter 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almonds Directions Pre-heat oven to 375°F Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
I'm surprised I haven't posted these cookies before, but I couldn't find them anywhere, so guess I haven't! They're quick and easy and delicious!
Special K No Bake Cookies
1 cup corn syrup (If you look, you can find corn syrup - not high fructose corn syrup. Dollar General brand is one that is just corn syrup!)
1 cup sugar
1 cup peanut butter
1 tablespoon butter (optional)
3 - 4 cups Special K cereal
1 tablespoon vanilla
In medium saucepan, bring sugar, butter, and corn syrup to boil, stirring to dissolve sugar. Remove from heat and add peanut butter and vanilla. Stir in cereal. Drop by heaping spoonfuls onto waxed paper or parchment paper. Allow to cool. Store in airtight container. Pin It Now!
When our college girl came home over Labor Day weekend, she requested meatloaf. (Of all things!) I'm not a huge meatloaf fan, and hardly ever fixed it when she was growing up, so I was surprised. Since she's at college where my parents live, I blamed my dad for influencing this choice! Haha!! He's rubbing off on her :). So, we had meatloaf....
The day she left, I had an idea for something. She really likes calzone, so I decided to combine the leftover meat with calzones.
I heated the meatloaf up, then sliced it. Using Rhoades frozen dough (the balls, but you could use the loaf), put 5 or 6 balls together and made an oval shape, putting a slice or two of meatloaf in the middle. I should have sprinkled some cheese in there, too. Seal up the edges of the dough, then place the calzones seam-side down on a baking sheet. Brush with melted butter. Sprinkle with garlic powder.
Bake at 350 degrees until browned. I served the calzones with leftover meatloaf sauce, but not everyone liked it with the sauce.
It's fun making up things like this....when they work! :) What have you created lately?
This pie came across my Facebook news feed a few days ago. We had a fish fry meal after evening worship last night, so I decided to make these pies for the special occasion. I have been sick, so didn't go, but my husband said the pies went quickly. He wouldn't have tried them because of the coconut and cream cheese, but I scraped a little off of the bowl after I filled the pies and I'm sure I would have liked it a lot! (After I wrote this, I got a report from a friend that it was good! :) ) The only thing I did differently was put 1 cup of the pecan/coconut mixture IN WITH THE FILLING. I just thought it needed to have some and thought there was too much for the top. I'm glad I did! In fact, I think you could put 2 cups in the filling and still have plenty for the top. That way the caramel wouldn't run over as much, either. CARAMEL PECAN DELIGHT PIE Makes 2 Pies.....Recipe by Sheila Russell (This is the name I saw when I got the recipe, so I'm giving her credit for it!) 2 cups rough chopped pecans 2 cups flaked coconut( optional) 1 stick butter 8 oz cream cheese, softened 14 oz can condensed milk 16 oz Cool Whip 1 jar caramel ice cream topping 2 graham cracker crusts ( store bought)
In a skillet, lightly brown the pecans and coconut in the butter. Set aside to cool. With an electric mixer, blend the cream cheese, condensed milk and Cool Whip.
Divide evenly between two pie crusts.
Top each pie with the pecan and coconut mixture
Drizzle the entire jar of caramel topping over the tops of both pies. Refrigerate or freeze for at least 3 to 4 hours. The pies cut best if they are frozen. Top with extra cool whip if desired.
There are some recipes you see and just thing, "Yes. That will be great!". This is one of them. I am really looking forward to trying it....just have to keep the cream cheese a secret from the family! :) ENCHILADA BAKE
Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.
* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.
Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.
Makes 8 servings
Per Serving: 414 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
The addition of the tortilla chips makes a big difference in this dish and adds less than a carb per serving. I was making the crust for my Enchilada Bake recipe and threw the crushed chips in on a whim. I wasn't even sure if such a tiny bit would be noticeable but was pleasantly surprised to find that they add a nice corn tortilla flavor.