Melt-in-your-Mouth Potatoes

 

 

Wow, its been over a year since I've blogged. My intention was to take a break for a month or two to get some much needed tasks done around the house, painting etc.

 I never realized it would be this difficult to get back into blogging but I came up with one excuse after the other why I just didn't have time and before I knew it a whole year had gone by. As much as I wish I could get back to blogging every week, realistically I know that is not going to happen. At least not at this point in my life. Its all about priority's. 

 

Anyway, I am a huge potato lover and this recipe is too good not to share. In fact I made them twice in one week, we loved them so much. And they really do almost melt in your mouth.

I highly recommend Yukon Gold's but I imagine Red Potatoes would be okay as well.

 

In the recipe I like using Tastefully Simple Spinach Herb Mix. If this is not available in your area you could add a combination of parsley flakes, onion flakes and dill to the thyme.

 

 

Melt-in-your-Mouth Potatoes

 

2 1/2-3 pounds Yukon Gold Potatoes, Peeled

4 Tbls butter, melted

1 tsp dried thyme. Here I substitute Spinach Herb Mix by Tastefully Simple.  Spinach Herb mix consists of Spinach Flakes, onion, dill and garlic. I LOVE this stuff!

1/2 tsp salt

1/4 tsp pepper

1 1/2 cups low-sodium chicken broth

1/2 tsp minced garlic

Directions:

1. Preheat oven to 450 degrees. Place oven rack in upper-middle position in oven.

2. Combine butter, thyme/spinach herb mix, salt and pepper in a medium bowl

3. Slice off ends of potatoes so they are flat on ends and cut potatoes into 1 inch slices.

4.Toss potatoes in butter mixture and arrange in a single layer in a 9x13 inch pan.

5. Roast for 20 minutes. Remove from oven and flip each potato and roast for another 15 minutes.

6. Remove from oven and flip potatoes again then add the chicken broth and garlic. (See note on bottom)

7. Roast another 15-20 minutes until the potatoes are tender and sauce has reduced slightly.

8. Serve the potatoes with the sauce drizzled over the top.

Note: Recommend using a metal pan. If using a glass pan make sure chicken broth isn't cold. You don't want to shatter your pan!

printablerecipe

Linking to:The Country Cook: Foodie Friday

Cranberry Orange Muffins

 

These muffins are so delicious and full of flavor, I think they would be perfect for breakfast on Christmas morning. Actually, they are good anytime but the taste of cranberry and orange just screams Christmas to me.

 

 I would probably make these this day before and pop them in the microwave on Christmas morning because who has time to be baking on Christmas morning? Certainly not me!

 

You can substitute blueberries if you want blueberry muffins, and I have made it into a coffee cake as well.

 

Cranberry Orange Muffins

2 1/3 cups all-purpose flour 1 1/4 cups sugar 1 1/2 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt 2 Tbsp grated orange rind 2 eggs 1/2 cup vegetable oil 1 1/4 cups buttermilk 1 1/2 tsp vanilla 1 1/2 cups cranberries fresh or frozen. If frozen do not thaw. May substitute blueberries.   Directions: Preheat oven to 375 degrees. 1. In large bowl, combine flour, sugar, baking powder, baking soda, salt and orange rind. 2. in small bowl combine eggs, oil, buttermilk and vanilla. 3. Gently stir the cranberries into the egg mixture. 4. Add the egg mixture all at once into the flour mixture stirring just until the dry ingredients are moistened. About 15 stirs around the bowl. Do not over mix! 5. Fill lined muffin tins 3/4 full and top with streusel if desired. 6. Bake until the tops are lightly browned approximately 13-15 for mini muffins or 18-20 minutes for regular muffins. 7. Remove from pans and cool on wire rack.   Streusel: I use a basic recipe of 6 Tbsp flour, 4 Tbsp white sugar, 2 Tbsp Crisco If desired, omit the streusel and glaze the tops with a powered sugar glaze. printablerecipe   Linking to: Foodie Friday: Country Cook

Orange Supreme Pie

Do you love oranges? Do you love pie? Have you ever considered making an Orange Pie?

Seriously?

I didn't either but when I saw a picture of an Orange Pie on-line, and loving all things citrus, I knew was going to make that pie.

 When my sister gave me some oranges fresh from Florida this week, I remembered that Orange Pie. I found two recipes but this one had a cream cheese filling in it and cream cheese has never let me down.

This pie is a citrusy slice of spring! The cream cheese and oranges make such a lovely combination.

Wouldn't this pie look beautiful on your Easter dinner table? And I bet most of your guests have never had Orange Pie before. It's absolutely delicious and so refreshing!

Orange Supreme Pie

Orange Filling: 1 1/4 cups water 1 cup sugar 3 Tbsp. clear-jel 1 tsp. orange Kool-Aid 3 oranges, peeled and membrane removed. Cut in small pieces and drain off the juice. additional 1/2 cup cold water Bring 1 /1/4 cups water to a boil. Mix together sugar, clear jel, and Kool-Aid. Add 1/2 cup cold water to the sugar mixture and stir. Pour into boiling water, stirring as it cooks. Remove from heat after it thickens. Cool completely. Stir in orange pieces. Cream Cheese mixture: 4 oz. cream cheese 1 cup powdered sugar 8 oz. Cool Whip Mix together cream cheese and powdered sugar. Add cool whip.  Pour into baked pie crust. Top with orange filling. printablerecipe This makes a large 9 inch deep dish pie or possibly 2 small pies. I had extra orange filling that didn't fit in the pie so I just spooned it over my slice of pie. Enjoy! Linking to: Buns in my Oven: Fluster Buster: Whip it up Wednesday: Made by me Wednesday: Kitchen Fun: Country Cook: Foodie Friday: Cooking with Ruthie: Six Sisters Stuff

Snack Bars

 

Every year a group of cousins in my family take a fun-filled bus trip to a neighboring state. These bars have been brought along frequently by a cousin-in-law and they are so good I asked if I could have the recipe. It's kind of a cross between a rice crispy treat and a cereal bar. Whatever they are, I just know I love them!

You can substitute other cereals for the ones listed. I threw in some Cheerios which weren't included in the recipe.

 

Snack Bars

2 1/2 cups pretzel sticks, broken in half 2 cups corn chex 2 cups honeynut chex 5 cups mini marshmallows 1/2 cup butter 1/3 cup creamy peanut butter 1 1/2 cups mini m+ms (add at the very end so they don't melt)   Melt butter, marshmallows, and peanut butter over low heat. Pour over the rest of the ingredients except m+ms. Stir until everything is covered. Let it cool a little before you add your m+ms or they will melt. Press into a 9x13 pan. printablerecipe Pile them high on a plate if you are going eat them right away...... or wrap them individually for longer storage.   Linking to: The Country Cook: Foodie Friday: Diana Rambles

Baked Chicken Breasts in Gravy

 

Let me start by saying, I love this recipe. It is a tried and true recipe I have been making for years, and it is so moist and delicious.

 

Sometimes I use chicken strips to make this or I cut the regular chicken breasts in half.

 

Now, I do not like to make gravy, but this one always turns out great.  It may seem a little thin when you make it, but don't worry, it thickens as it bakes.

 

Chicken Breast in Gravy

3 lb. boneless chicken breasts 1 1/4 cup flour 1/2 tsp salt 1/2 tsp Lawry's seasoning 1/4 tsp pepper Gravy: 1/2 cup butter 1/2 cup flour 5 1/2 cups water 1 Tbsp chicken base 1 tsp salt 1/2 tsp kitchen bouquet Instructions for gravy: Melt butter and add flour; stir to brown a little. Slowly add water; bring to a boil. Add chicken base, salt and kitchen bouquet. Set aside. Instructions for chicken: Mix the flour and seasonings. Roll the chicken pieces in the flour mixture. Fry in pan until both sides are browned. I use a combination of oil and butter to fry my chicken. Transfer to baking dish covering each layer with gravy. Bake at 350 for 1-11/2 hours or juices run clear.  printablerecipe

 

Linking to: Foodie Friday: Country Cook: Chicken Chick: Fluster Buster

Fresh Salsa

Tomatoes are ripening in the garden and fresh salsa is always a big hit with my family. I love this recipe because it is hearty and made with all fresh ingredients.
 

I recommend using a meatier type of tomato like Roma or Amish Paste, but if those aren't available you can let the tomatoes drain. Adjust the amounts of hot peppers to suit your personal taste.

 

Fresh Salsa

10 medium tomatoes diced 1 medium onion chopped 3 garlic cloves minced 1 large green pepper diced 1 or 2 jalapeno chopped....I use garden salsa peppers 1 green chile chopped juice of 1/2 or 1 lemon 1 Tbsp salt or to taste 1 Tbsp pepper or to taste    Combine all ingredients then grab a bag of chips and dive in. printablerecipe   Variations: Add some mangos, peaches, black beans or corn.

Rhubarb Custard Bars

Because it's Rhubarb season and my computer is down, I'm reposting this delicious recipe for Rhubarb Custard Bars.
They are incredibly delicious and competition for my other favorite rhubarb recipe Rhubarb Crunch.

Rhubarb Custard Bars

Crus2 cups flour

1/4 cup sugar

1 cup butter, cold

In a bowl combine flour and sugar, cut in butter until mixture resembles coarse crumbs. Press into a 9x13" pan. Bake at 350 for 10 minutes.  Let cool.

Filling:

2 cups sugar

7 Tbsp flour

1 cup whipping cream

3 eggs, beaten

5 cups rhubarb, diced

1/4 tsp salt

Combine sugar, flour and salt. Whisk in cream and eggs. Stir in rhubarb. Pour over baked crust. Bake at 350 for 40-45 minutes or until custard is set.  Cool.

Topping:

1 (8oz) pkg. cream cheese,

1/2 cup powdered sugar

1/2 tsp vanilla

1 cup whipping cream, (whipped) 

Beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and chill. Cut into bars.

printablerecipe

Linking to: StoneGable,  Chicken Chick  Foodie Friday

Cheesy Chicken Chowder

We like soup....a lot. As much as I'm ready for spring, the weather tells me it's still winter, and as long as it's winter, I'll make soup.

This hearty chowder sure hits the spot on a cold, blustery winter day and is one of our favorites.

Stay warm and enjoy!

Cheesy Chicken Chowder

3 cups chicken broth

2 cups diced potatoes

1 cup diced carrots

1 cup diced celery

1/2 cup diced onion

1/2 tsp salt or to taste

1/4 tsp pepper

5 Tbsp butter

1/2 cup flour

2 cups milk

2 cups shredded cheddar cheese or Velveeta cheese

2 cups diced cooked chicken

1 pint frozen corn optional

Directions:

1. In a 4 quart saucepan bring broth to a boil. Reduce heat and add potatoes, carrots, celery, onions, salt and pepper. Cover and simmer for 8-10 minutes or vegetables are tender.

2. Melt butter in a medium saucepan, add flour and mix well. Gradually stir in milk. Cook over low heat until thickened.

3. Stir in cheese and cook until melted. Add to the broth and vegetable mixture along with the chicken.

4. Cook and stir over low heat until heated through.

printablerecipe

Linking to: Diana Rambles  Foodie Friday  Created by Laurie  Mealtime Monday  StoneGable
 Clever Chicken Chick  Fluster Buster

Confetti Spaghetti

 I first had Confetti Spaghetti years ago at a Christmas party but I don't know why I never made it. It has such a wonderful blend of flavors. 

I think the recipe came from Taste of Home, but I made a few little changes to it and will definitely make it again. The main thing I changed from that recipe was using spaghetti sauce instead of tomato sauce and doubling the amount so it's not so dry.

It's a great dish to take to potlucks and can be made ahead. May be frozen for up to a month. Baking time might take a little longer if you take it from the fridge to the oven.

 If you like mushrooms, you could add a can of those.  

And just a note about the cayenne pepper. It adds a bit of heat. We like that but you can omit it if you don't.

Confetti Spaghetti

1 (12oz) box spaghetti  (note the size, not the 1 lb box)

1 1/2 lbs hamburger

1 green pepper chopped, I like to use some red and yellow too.

1 medium onion chopped

1 can (14-15 oz) diced tomatoes, undrained

2 cups spaghetti sauce

2 Tbsp brown sugar

1 tsp salt

1 tsp chili powder

1/2 tsp black pepper

1/4 tsp garlic powder

1/8 tsp cayenne pepper, optional

3/4 cup shredded cheddar cheese

Directions:

1. Cook spaghetti according to package directions.

2. In a large skillet, brown hamburger, green peppers, and onions until meat is no longer pink. Drain.

3. Stir in tomatoes, spaghetti sauce, brown sugar, and seasonings.

4. Drain spaghetti and add to the beef mixture.

5. Transfer to a greased 13x9 baking dish.

6. Cover and bake at 350 degrees for 30-40 minutes or heated through.

7. Uncover and sprinkle with cheese and bake 5 minute longer or until cheese is melted.

I like to grate some additional Parmesan Cheese on top before serving.

 printablerecipe

Linking to: Diana Rambles,  Foodie Friday, StoneGable, Clever Chicks, Mealtime Monday

Stuffed Sweet Pepper Soup

We can almost live on soup in the winter and this is a very comforting soup on a cold day. I love stuffed peppers and this recipe combines all those flavors into a delicious soup.

 I normally make it with rice but decided to try Quinoa this time and it worked great. Adjust the amount of tomato juice and water to your liking to make it thinner or thicker.

Stuffed Sweet Pepper Soup

1 1/2 pound hamburger 1 quart tomato juice 1 quart water 1 12oz bottle chili sauce 3 medium green or red sweet peppers, diced 2 celery ribs, diced 1 large onion, diced 1 clove garlic, minced 3/4 cup uncooked long grain rice, may substitute quinoa 2 Tbsp brown sugar 2 chicken bouillon cubes 1/2 tsp salt 1/2 tsp pepper 1/2 tsp celery salt Instructions: 1. Saute onions and garlic in a little butter. 2. Fry hamburger until no longer pink and drain. 3. Add all remaining ingredients and bring to a boil. 4. Reduce heat and simmer for 1 hour or until rice is tender.

printablerecipe

Linking to: Diana Rambles   StoneGable  Clever Chicks  Mealtime Monday

Baked Cabbage Wedges

Most people probably don't get too excited over cabbage but my husband and I happen to love it. You can make them on the grill or in the oven. These are loaded with bacon and buttery deliciousness. Yum!!
 This is a meal in itself for us, but they make a great side dish with any meat. Did I mention I love cabbage?

 I don't really go by any recipe so here's how I make them.

Tear off a large piece of foil and spray the center with cooking spray.

Cut one small cabbage into four wedges or if your cabbage is larger cut in six or eight. Remove the outer layers and the core. Place each wedge on a piece of foil and create a pouch.

Add a few pats of butter and thin sliced onion. You could also add a little garlic if you like.

Add some bacon bits and season with kosher or sea salt and pepper.

Add 1 tbsp worcestershire sauce to about 3/4 cup chicken broth. More or less broth depending on how many you are making. Spoon a few tablespoons of this mixture over the cabbage getting it in all the nooks and crannies.

Wrap each wedge up, place on a cookie sheet and bake at 400 for 45 minutes to 1 hour or cabbage is tender.

Linking to:

Foodie Friday

Mealtime Monday

StoneGable

Clever Chick

Homemade Caramel Candy

Many years ago a lady I cleaned for gave me this recipe for the best homemade caramels I ever had. At that time it was one of those secret recipes, don't share this with anyone, it's an old family secret recipe. As far as I recall I kept my promise but that was like 30 years ago and I think recipes are meant to be shared and there probably are a million and a half recipes like this.
What's different from this recipe and all the others out there?
 I'm not sure but could it possibly be the 3 pints of real cream in this recipe? Yes......you heard right. That just might be why they are so good.

Back in the old days I could go to one of the local cheese houses for my cream but I don't think they sell it anymore with all the rules and regulations.  That was so much better than what you buy at the store.

An accurate candy thermometer is essential for making these. Read tip below on how to check your thermometer.
The cooking time required for these caramels is 2 1/2-3 hours so give yourself plenty of time.

First in a large saucepan mix your sugar, corn syrup.........

and 1 pint of whipping cream. Over medium to medium high heat, bring to a boil stirring constantly. After this starts boiling you just have to stir occasionally. The high fat content in the cream keeps this from scorching but keep a close eye on it. It will bubble up quite a bit. Boil to 238 on candy thermometer.

When your thermometer reads 238 degrees add the next pint of cream and continue to boil stirring occasionally.

The caramel is starting to darken. After it reaches 238 add the final pint of cream.

Reduce heat to medium.

See how dark it's getting. This time boil until the thermometer reads 242 degrees.

Remove from heat immediately and add 1 tsp vanilla and stir in.

Pour into a buttered sheet pan and let it cool to room temperature.

After it's completely cooled off, cut in pieces and.........

wrap in wax paper.

A little sprinkling of sea salt......SO GOOD!!!

Caramel Candy

4 1/2 cups white sugar

1 pint light karo

3 pint whipping cream divided

1 tsp vanilla

IMPORTANT TIPS: Make sure your candy thermometer is accurate. You can test it in boiling water. The temperature should read 212 degrees. If it doesn't make adjustments accordingly.

Don't let the bulb of the thermometer rest on the bottom of the pan as this can give an inaccurate reading.

Use a large heavy duty pan as it will bubble up a lot.

Directions:

Mix the first two ingredients and 1 pint whipping cream together in a large saucepan.Stir constantly until it reaches a boil.

Over medium to medium high heat boil to 238 degrees on a candy thermometer stirring occasionally. 

Add 1 pint whipping cream to mixture and again boil to 238 degrees stirring occasionally.

Add the final pint of whipping cream to mixture and reduce heat to medium and boil to 242 degrees.

This whole cooking process will take approximately 2 1/2 hours or more.

When your thermometer registers 242 take off heat and stir in 1 tsp vanilla.

Pour into a buttered sheet pan. Let it cool to room temp. When completely cooled off, cut in pieces and wrap in wax paper.

printablerecipe
Linking to:
StoneGable
Clever Chick
Foodie Friday

Pumpkin Streusel Pancakes

Why just eat Pumpkin Pancakes when you can eat Pumpkin Streusel Pancakes with a Cream Cheese Glaze??
Every fall I like to make pumpkin pancakes at least one time and thought these sounded decadent and mouthwatering.
They were delicious but very sweet and rich. Just sayin!! Not something I can indulge in often but I guess one time won't hurt. I think I would cut back on the amount of streusel the next time, maybe just adding it to one side. The pancakes are good on their own without the streusel too.

Pumpkin Streusel Pancakes

Streusel:

1/3 cup flour

1/3 cup brown sugar packed

1 tsp cinnamon

4 Tbsp cold butter cubed

Combine together with a fork or your hands until crumbly. Set aside.

Pancakes:

1 1/4 cups flour

1 Tbsp brown sugar

2 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1 cup milk

1/2 cup canned pumpkin

1 large egg separated

2  Tbsp canola oil

1 tsp vanilla

In a bowl whisk together flour, brown sugar, baking powder, salt, and cinnamon.

In another bowl whisk together milk, egg yolk, pumpkin, canola oil and vanilla. and wet ingredients into dry and whisk until combined.

Beat egg white until soft peaks form. Fold into batter.

Heat griddle to medium low. Cover with cooking spray or I like to brush mine with some melted butter. Pour 1/3 cup of batter onto griddle and top with 1 or 2 tsp of streusel. Cook until bubbles start to form. Flip over and add some more streusel on top. Cook until done.

Serve with maple syrup or cream cheese glaze.

Cream Cheese Glaze:

2 oz very soft cream cheese

1 tsp very soft butter

Beat until very creamy,

Stir in 1/4 cup powdered sugar and 3/4 tsp vanilla

Add a few Tbsp milk until desired consistency.

 printablerecipe

Crunchy Tossed Salad

I LOVE salads and right now this one is my favorite.  Toasting the ramen noodles and pecans makes it so crunchy and flavorful. I love crunch in a salad!!
And you can never go wrong with adding bacon and craisins either. YUM!
Oh.... the dressing is pretty awesome too. I like to keep the dressing and a container of the toasted noodles and pecans on hand to throw on any salad when I want to make a quick meal.
This is the one we had at my daughters wedding and I had a lot of requests for the recipe so here it is.


Crunchy Tossed Salad

Green leaf spinach 1 head romaine lettuce 6 strips bacon fried and crumbled 2 green onions or thinly sliced red onion 1 package chicken flavored ramen noodles 1 cup chopped pecans  Sprinkle Craisins on top Toast the ramen noodles and pecans with 1/4 cup melted butter and 1/2 package of the chicken seasoning included in the ramen noodles. Save the remainder of the chicken seasoning for the dressing. Dressing: Garlic minced....as much as you like 1/2 package chicken seasoning 1/2 cup vegetable oil 1/4 cup sugar 2 Tbsp vinegar 1 tsp salt 1/4 tsp pepper Shake well and add to salad just before serving printablerecipe

Arkansas Green Beans

 I found this recipe on allrecipes when I was searching for a green bean recipe for the wedding. I wanted something that was 'kicked up a notch' from just plain old green beans and these got good reviews.

After I made them I knew I didn't have to look any further. They were awesome! The sauce is what gives it such a great flavor. And bacon....well bacon makes everything better!!!

I made a few adjustments to it by cutting the amount of sugar and garlic powder. If you like them sweeter, by all means add more. The original recipe called for 2/3 cup brown sugar and that sounded like a lot to me so I cut it back to 1/3 cup. In my opinion that was enough. I also cut the garlic powder back to 1 teaspoon from 1 1/2 teaspoon. Add the full amount if you like.

Hope you like them too!


Arkansas Green Beans

5 (15-oz) cans green beans, drained 10 slices bacon 1/3 cup brown sugar 1/4 cup butter, melted 7 tsp soy sauce 1 tsp garlic powder Preheat oven to 350 degrees. Place the drained green beans in a 9x13" baking pan. Cut bacon in halve. Cook the bacon in a frying pan until bacon strips are done but not real crispy. Cut up in small pieces and sprinkle on top of the green beans. Combine the brown sugar, melted butter, soy sauce and garlic powder in a small bowl. Pour this mixture over the green beans. Bake uncovered for 40 minutes. Makes 10 servings. printablerecipe

Linking to StoneGable and Foodie Fridays

Rosemary Ranch Chicken

This is the chicken recipe we used at our daughters wedding last week. If you are looking for something besides the normal Italian Dressing marinade try this, it's delicous!

We also served Roasted Potatoes with Lemon Vinaigrette and Arkansas Green Beans which I'll post later.

Rosemary Ranch Chicken

1/2 cup olive oil 1/2 cup ranch dressing 3 Tbsp worcestershire sauce 1 tsp lemon juice 1 tsp white vinegar 1 Tbsp white sugar 1/2 to 1 tsp minced rosemary or to taste 2 tsp salt 1/4 tsp black pepper 5 or 6 boneless, skinless chicken breasts 1. Stir together all ingredients except chicken and let stand for 5 minutes. 2. Place chicken in a bowl and pour the marinade over and stir to coat. Place in refrigerator for 1 hour or more. 3. Grill chicken until no pink remains in center and juices run clear.

printablerecipe

Linking to StoneGable

Canned Salsa

Tomatoes are ripening faster than I can get them canned so today my daughter came and helped me make a huge batch of salsa. Salsa is the most requested canned item from my family and everyone loves it so much I almost can't make enough to last all year. Once you start eating home canned salsa, the store bought stuff just doesn't cut it anymore!!
We probably tripled this recipe and canned 30 pints today but we will have to do another batch later.
Ingredients don't have to be measured precisely. For the most part we just measure approximately and keep tasting especially when it comes to adding the hot peppers. They vary so much in hotness from pepper to pepper. I use a variety called garden salsa but jalapeno's work great too.

Salsa

15 cups diced tomatoes 3 cups chopped onions 5 cups chopped green peppers. Sometimes I add red or yellow. Whatever I have on hand. 1 1/2 cups finely chopped hot peppers approx. This depends on how hot or mild you like your salsa and how hot your peppers are. 6-8 cloves garlic minced more or less to taste. 1/4 cup white sugar 1/4 cup brown sugar 1/2 cup apple cider vinegar 1 Tbsp lemon juice 1 Tbsp chili powder 1 tsp cumin 1 Tbsp oregano 1 tsp black pepper 1 Tbsp kosher salt 2 6 oz. cans tomato paste Combine all ingredients except tomato paste. Bring to a boil and simmer 45 minutes over medium heat. Add the tomato paste and cook to desired consistency. NOTE: Sometimes I put in an extra can of tomato paste to thicken to my desired consistency.  Put in jars and process 15 minutes in a boiling water bath. printablerecipe

Grilled Herb Burgers

It's summertime and that means it time to fire up the barbie and do some cooking outdoors.
I absolutely love anything barbequed but sometimes I like a change and these herb basted burgers are a hit at our house. The flavor of the fresh herbs makes them extra special.

First make your marinade.

Fresh Herb Marinade:

1/3 cup canola oil

3 Tbsp. Balsamic Vinegar

1 Tbsp. packed brown sugar

2 Tbsp. soy sauce

1/2 tsp. kosher salt

pepper to taste

2-3 Tbsp freshly minced herbs.

 Use whatever herbs you desire or have on hand. I have used Parsley, Thyme, Rosemary, Dill, Chives or Oregano. Cilantro would be okay too.

Stir everything together in small bowl. I usually do this earlier in the day and let the herbs infuse with the oil but that is optional.

 Mix your beef and ingredients and shape into 6-7 equal sized burgers.

1 1/2 lb. hamburger

1/2 cup crushed townhouse crackers or bread crumbs

1 large egg

1 heaping Tbsp. finely chopped onion

1 heaping Tbsp. finely chopped green pepper

3/4 tsp. salt

1/2 tsp. pepper

2 Tbsp. Fresh Herb Marinade

I like using 80-85% lean beef for burgers on the grill. I find the 90% to be too dry.

Slice your onions and brush with marinade.

You can put them directly on the grill but I think it works better to put them in a cast iron skillet. It will take longer so start them 10-12 minutes before you put your burgers on. I especially love this skillet with ridges, but I'm sure any pan will work.

After the onions are starting to soften and carmelize, get your burgers on and grill just until no longer pink and juices are clear. Baste burgers and onions occasionally with marinade.

Toast your buns if desired.

Add your favorite toppings then enjoy. Wish I would have had fresh tomato's from the garden but it's too soon for that here.

Some freshly grated Parmesan Cheese melted on top is great too!

printablerecipe

 Linking to StoneGable

Got Rhubarb?

With rhubarb coming into season, here is my favorite dessert recipe using rhubarb. It's very easy and delicious, pretty much like a dump cake.

Dice 4-5 cups of rhubarb, add one 3oz. box strawberry jello dry, and 3/4 cup white sugar. Mix together and spread into a buttered 9x13 pan.

Sprinkle one box yellow cake mix over the rhubarb and dot with butter.  Pour 1 cup water in the four corners.( 1/4 cup in each corner)

Bake for 35-45 minutes at 350.....

 then serve warm with Ice Cream!!

Rhubarb Crunch

5 cups diced rhubarb 1 3 oz. box strawberry jello 3/4 cup sugar 1 box yellow cake mix 1 cup water 1/3 cup butter 1. Mix rhubarb, sugar and dry jello together and put into buttered 9x13 pan. 2. Sprinkle dry cake mix on top. 3. Pour water in the four corners of pan. 1/4 cup in each corner. 4. Dot with butter 5. Bake at 350 degrees until rhubarb is tender and the top is golden brown approx. 35-45 minutes. Note: You can use frozen rhubarb in this recipe but don't thaw. printablerecipe

Homemade Bread

Nothing beats the smell of freshly baked bread, plus it's so much tastier and nutritious than store bought bread.

I have tried so many recipes for homemade bread over the years but never found one recipe that I was satisfied with until I found this one.
Many of the recipes would turn out great one time, only to completely flop the next. Maybe it's just luck but this recipe has turned out well every time I've made it. This is now my go to recipe when I want to bake bread.

Homemade Bread

Ingredients:

 1/4 cup warm water

2 Tbsp dry yeast

1 1/2 Tbsp bread flour

2 tsp white sugar

1 cup quick oats

1 cup whole wheat flour

2 1/4 cups warm water

2 tsp salt

1/3 cup brown sugar

1/2 cup vegetable or canola oil

2 Tbsp vital wheat gluten opt.

5 cups bread flour. I use Thesco or Sapphire Flour

Directions:

 1. In a mixing bowl, I use my Kitchen Aid Mixer, stir together the first four ingredients. Let grow for about 5 minutes. It should start bubbling almost immediately.

2. Add oats, wheat flour, warm water, salt, brown sugar, oil and wheat gluten to the first part in the mixing bowl. With a dough hook, mix on low speed for 1-2 minutes. Increase speed slightly, and begin to add the bread flour 1/2 to 1 cup at a time until dough pulls away from sides of the bowl. Note: Humidity can determine how much flour you will need. It is normal for the dough to be a little sticky.

3. Place dough in a greased bowl and turn to coat the surface. Cover with a cloth. Let rise in a warm spot until doubled in size approx.1 hour.

I turn my oven on it's lowest setting while I'm mixing my bread then turn it off so the oven is just slightly warm.

4. Divide dough into 3 pieces. Shape loaves, and place in greased 8 1/2 inch x 4 1/2 inch bread pans. Prick with fork to help get rid of air bubbles. Let rise until dough is 1 inch above rim of pans, 45 minutes to 1 hour.

5. Bake at 350 degrees for 30-35 minutes or tops are golden brown. Let cool in pans for 8 minutes and turn out onto wire racks to cool completely.

I like to brush the tops with melted butter after removing from pans for a soft shiny crust. Then I cover with a towel while cooling. If you like a chewier crust skip this part.

printablerecipe

"give us this day our daily bread"