Ok folks, we tried the Burger Bundles and we all really liked them. I did, however, alter the recipe out of the book some. Thought I'd share the revised recipe with you all. I see this as a new favorite wintry comfort food type thing in our house.
Burger Bundles
1 lb ground beef
1/3 cup milk
salt & pepper
garlic powder
1 box Stove Top stuffing (prepared as directed on box..I used Savory Herbs)
1 can cream of mushroom soup
1 cup milk
2 TBS ketchup
2TBS Worcestershire sauce
Prepare Stove Top stuffing and set aside.
Mix together ground beef, 1/3 cup milk, salt, pepper and garlic powder to taste. Roll into 6 - 8 equal balls then flatten. Scoop 1 - 2 TBS of the stuffing onto the centers of each. Fold up edges and roll into a ball. (Mine looked like big meatballs..the stuffing did not show at all) Place into baking dish.
In medium size bowl, mix mushroom soup, milk, ketchup and Worcestershire sauce until smooth. Poor over "bundles." Bake at 350 degrees for 1 hour.
Thursday, July 1, 2010
Tuesday, June 29, 2010
Short menu and a recipe
I am using up what's in the freezer and pantry so I can restock once we are done with all the craziness the next few weeks have in store for us. I refuse to go to the grocery store until I use up what we already have! Before I went to Texas, I had the freezers all organized, I came back...and let's just say that they were NOT how I left them. LOL
I am trying something new for dinner tomorrow night. Found this recipe in a cookbook that my Meme gave to me, Pennsylvania State Grange Cookbook. It's simply called "Burger Bundles" and will help me use up things in the freezer, refrigerator AND pantry! WOOOHOOO!! Hope it's good & that you enjoy it!
Burger Bundles
1 lb ground beef
1/2 cup milk
stuffing (does not specify kind...I will use Stove Top and make according to package directions)
1 can of creamed soup, any kind
1 cup milk
2 TBS ketchup
1 TBS Worcestershire sauce
Mix beef and 1/2 c. milk together. Shape into "pancakes." Form stuffing into balls and place in center of beef pancakes. Fold beef up around stuffing so it resembles a baseball. Place in a casserole dish or large pan. Mix soup, 1 c. milk, ketchup and Worcestershire sauce and pour over bundles. Bake for 2 hours at 350 degrees. Serves 6 - 8
This week's short menu....
Mon. June 28th ~ Goulash (used a box of spiral noodles instead of macaroni noodles b/c that's what I had on hand, also used up a bunch of different fresh veggies that I had left from various things and tomatoes that I canned last summer...it was super yummy and packed full of veggies so pretty healthy, too)
Tues. June 29th ~ Baked chicken (using up the Shake and Bake from the pantry), creamed corn (out of the freezer),and frozen broccoli (left over from the broccoli casserole we made while Meme Bair was here)
Wed. June 30th ~ Burger Bundles, scalloped potatoes, canned veggies (using up more ground beef to get it out of the freezer and the scalloped potatoes and veggies will free up a little more space in that cluttered pantry of mine)
That's all I've got, folks. I'm thinking that on Thursday we'll just do something simple...or maybe I'll break down and go to the store for something to throw on the grill. We shall see.
I am trying something new for dinner tomorrow night. Found this recipe in a cookbook that my Meme gave to me, Pennsylvania State Grange Cookbook. It's simply called "Burger Bundles" and will help me use up things in the freezer, refrigerator AND pantry! WOOOHOOO!! Hope it's good & that you enjoy it!
Burger Bundles
1 lb ground beef
1/2 cup milk
stuffing (does not specify kind...I will use Stove Top and make according to package directions)
1 can of creamed soup, any kind
1 cup milk
2 TBS ketchup
1 TBS Worcestershire sauce
Mix beef and 1/2 c. milk together. Shape into "pancakes." Form stuffing into balls and place in center of beef pancakes. Fold beef up around stuffing so it resembles a baseball. Place in a casserole dish or large pan. Mix soup, 1 c. milk, ketchup and Worcestershire sauce and pour over bundles. Bake for 2 hours at 350 degrees. Serves 6 - 8
This week's short menu....
Mon. June 28th ~ Goulash (used a box of spiral noodles instead of macaroni noodles b/c that's what I had on hand, also used up a bunch of different fresh veggies that I had left from various things and tomatoes that I canned last summer...it was super yummy and packed full of veggies so pretty healthy, too)
Tues. June 29th ~ Baked chicken (using up the Shake and Bake from the pantry), creamed corn (out of the freezer),and frozen broccoli (left over from the broccoli casserole we made while Meme Bair was here)
Wed. June 30th ~ Burger Bundles, scalloped potatoes, canned veggies (using up more ground beef to get it out of the freezer and the scalloped potatoes and veggies will free up a little more space in that cluttered pantry of mine)
That's all I've got, folks. I'm thinking that on Thursday we'll just do something simple...or maybe I'll break down and go to the store for something to throw on the grill. We shall see.
Tuesday, June 22, 2010
June 21st - 27th
Well, now that our company is gone and with all of the graduation parties this week I'm keeping my work in the kitchen pretty simple. Next week isn't planned yet, but it will be a short week for us...so I may not post a menu.
Mon. June 21st ~ Left overs
Tues. June 22nd ~ Tacos (using up left over lettuce, tomato and onion from last week)
Wed. June 23rd ~ Baked chicken w/ veggies and noodles
Thurs. June 24th ~ Home made mac & cheese
Fri. June 25th ~ Grilled pork chops
Sat. June 26th ~ Grad party
Sun. June 28th ~ Grad party
Mon. June 21st ~ Left overs
Tues. June 22nd ~ Tacos (using up left over lettuce, tomato and onion from last week)
Wed. June 23rd ~ Baked chicken w/ veggies and noodles
Thurs. June 24th ~ Home made mac & cheese
Fri. June 25th ~ Grilled pork chops
Sat. June 26th ~ Grad party
Sun. June 28th ~ Grad party
Wednesday, June 16, 2010
As promised, here are some recipes....
Hello folks! I am between projects, my gram is napping, my kitchen is cleaned, it's raining outside so as I promised in my last post, I have got recipes to share! I am in the mood for SUMMER so I decided to share a few of my favorite summer-time/cook-out recipes with you. I hope that you enjoy them as much as we do!!
Broccoli Salad
4 cups fresh broccoli florets
1 small red onion, chopped
1/2 cup real bacon pieces (I use Oscar Mayer)
1 cup mayonnaise
1/2 cup sugar
1 TBS red wine vinegar
1TBS apple cider vinegar
**1/2 cup plumped raisins
** 1/4 cup sunflower kernels
Mix broccoli, onion and bacon in med. sized bowl. Set aside. In small bowl mix mayo., the vinegars and sugar until sugar is completely dissolved. Fold into broccoli mixture. Raisins and sunflower kernels are optional. Fold these in last if you choose to use them. Store in refrigerator.
Strawberry Pretzel Salad
1st layer:
2 cups finely crush pretzels
3/4 cup melted butter
3 TBS sugar
Mix and press into a 9 x 13 pan. Bake at 350 degrees for about 8 minutes. Cool completely before adding the next layer.
2nd layer:
8 oz softened cream cheese
1 cup sugar
8 oz thawed Cool Whip
Mix cream cheese and sugar until sugar is dissolved. Fold in Cool Whip. Spread evenly over cooled crust. Cover and put in refrigerator until it is time to put the third layer on.
3rd layer:
1 large box of strawberry Jell-o
2 cups boiling water
1 pink frozen strawberries, thawed but not drained
Mix water and Jell-o until dissolved. Stir in strawberries. Put in refrigerator until slightly hardened. Pour over cream cheese layer. Carefully spread strawberries around evenly. Cover. Refrigerate over night. Cut into squares when serving.
Pistachio Salad
1 small box instant pistachio pudding
1 med. can crushed pineapple, drained & reserve juice
10-12 oz thawed Cool Whip
2 cups mini marshmallows
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup milk
Beat pudding, milk and pineapple juice until it starts to get thick. Stir in all other ingredients, except the Cool Whip. Once everything is mixed well, fold in the Cool Whip. Cover. Store in refrigerator. *I think this is best made a day a head of time.
Broccoli Salad
4 cups fresh broccoli florets
1 small red onion, chopped
1/2 cup real bacon pieces (I use Oscar Mayer)
1 cup mayonnaise
1/2 cup sugar
1 TBS red wine vinegar
1TBS apple cider vinegar
**1/2 cup plumped raisins
** 1/4 cup sunflower kernels
Mix broccoli, onion and bacon in med. sized bowl. Set aside. In small bowl mix mayo., the vinegars and sugar until sugar is completely dissolved. Fold into broccoli mixture. Raisins and sunflower kernels are optional. Fold these in last if you choose to use them. Store in refrigerator.
Strawberry Pretzel Salad
1st layer:
2 cups finely crush pretzels
3/4 cup melted butter
3 TBS sugar
Mix and press into a 9 x 13 pan. Bake at 350 degrees for about 8 minutes. Cool completely before adding the next layer.
2nd layer:
8 oz softened cream cheese
1 cup sugar
8 oz thawed Cool Whip
Mix cream cheese and sugar until sugar is dissolved. Fold in Cool Whip. Spread evenly over cooled crust. Cover and put in refrigerator until it is time to put the third layer on.
3rd layer:
1 large box of strawberry Jell-o
2 cups boiling water
1 pink frozen strawberries, thawed but not drained
Mix water and Jell-o until dissolved. Stir in strawberries. Put in refrigerator until slightly hardened. Pour over cream cheese layer. Carefully spread strawberries around evenly. Cover. Refrigerate over night. Cut into squares when serving.
Pistachio Salad
1 small box instant pistachio pudding
1 med. can crushed pineapple, drained & reserve juice
10-12 oz thawed Cool Whip
2 cups mini marshmallows
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup milk
Beat pudding, milk and pineapple juice until it starts to get thick. Stir in all other ingredients, except the Cool Whip. Once everything is mixed well, fold in the Cool Whip. Cover. Store in refrigerator. *I think this is best made a day a head of time.
Sunday, June 13, 2010
Finally...a menu has been planned!
I know it has been WAY too long since I've posted our menus. It sure has been a busy couple of months around here! I did write some menus down, just never got around to posting them on here like I should have. OOPS ;)
Sat. June 12 ~ Gene cooked dinner, home made spaghetti sauce, spaghetti, salad and garlic bread
Sun. June 13th ~ We're going real fancy tonight BLTs and yummy pistachio salad for dessert
Mon. June 14th ~ Chicken on the grill, salt potatoes, broccoli salad and strawberry pretzel salad for dessert
Tues. June 15th ~ Chicken fried steak and green beans
Wed. June 16th ~ Garlic flavored pork tenderloin, broccoli casserole, Lipton noodle side of some sort and for dessert, banana pudding
Thurs. June 17th ~ Spanish rice and Meme's pecan pie
Fri. June 18th ~ Home made chicken and dumplings
Sat. June 19th ~ Burgers and brats on the grill, potato salad and we'll be making home made ice cream and I'll make a chocolate cake w/ peanut butter icing especially for my dad :)
Sun. June 20th ~ Father's Day so we'll all head to Texas Roadhouse to eat. Dad will be here, he'll love it! ;)
**Normally, we'd never be making so many different desserts, but Meme Bair is here with us this week and there are so many of her recipes that we never make because she does them best. ;) I will have recipes to post at a later date. :)
Sat. June 12 ~ Gene cooked dinner, home made spaghetti sauce, spaghetti, salad and garlic bread
Sun. June 13th ~ We're going real fancy tonight BLTs and yummy pistachio salad for dessert
Mon. June 14th ~ Chicken on the grill, salt potatoes, broccoli salad and strawberry pretzel salad for dessert
Tues. June 15th ~ Chicken fried steak and green beans
Wed. June 16th ~ Garlic flavored pork tenderloin, broccoli casserole, Lipton noodle side of some sort and for dessert, banana pudding
Thurs. June 17th ~ Spanish rice and Meme's pecan pie
Fri. June 18th ~ Home made chicken and dumplings
Sat. June 19th ~ Burgers and brats on the grill, potato salad and we'll be making home made ice cream and I'll make a chocolate cake w/ peanut butter icing especially for my dad :)
Sun. June 20th ~ Father's Day so we'll all head to Texas Roadhouse to eat. Dad will be here, he'll love it! ;)
**Normally, we'd never be making so many different desserts, but Meme Bair is here with us this week and there are so many of her recipes that we never make because she does them best. ;) I will have recipes to post at a later date. :)
Monday, April 5, 2010
Dinners for April 5th - April 11th
Mon. 4/5 ~ Pan grilled flank steak, red potato salad and steamed veggies
Tues. 4/6 ~ Baked chicken breasts, vegetable medley with zesty Italian pasta
Wed. 4/7 ~ Pizza and salad. Since it it card swap night, I think I'll bake a cake, too.
Thurs. 4/8 ~ Chipotle Chili Cornbread Bake (maybe this week I'll actually make it LOL)
Fri. 4/9 ~ Double Chicken Dumpling Stoup (again...maybe this week I'll actually make it)
Sat. 4/10 ~ I won't be here, Gene will be working, the kiddo may have plans with friends, so it's a Yo-yo day (Yo-yo = you're on your own)
Sun. 4/11 ~ We didn't get a nice Easter dinner because we were traveling on Easter, so I am making a smaller version of Easter dinner. We'll have backed ham w/ Nene's pineapple sauce, sweet potatoes casserole, broiled lemon and garlic asparagus and deviled eggs
Tues. 4/6 ~ Baked chicken breasts, vegetable medley with zesty Italian pasta
Wed. 4/7 ~ Pizza and salad. Since it it card swap night, I think I'll bake a cake, too.
Thurs. 4/8 ~ Chipotle Chili Cornbread Bake (maybe this week I'll actually make it LOL)
Fri. 4/9 ~ Double Chicken Dumpling Stoup (again...maybe this week I'll actually make it)
Sat. 4/10 ~ I won't be here, Gene will be working, the kiddo may have plans with friends, so it's a Yo-yo day (Yo-yo = you're on your own)
Sun. 4/11 ~ We didn't get a nice Easter dinner because we were traveling on Easter, so I am making a smaller version of Easter dinner. We'll have backed ham w/ Nene's pineapple sauce, sweet potatoes casserole, broiled lemon and garlic asparagus and deviled eggs
Monday, March 29, 2010
Lemon Ricotta Cookies
Cookie:
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 stick butter, room temperature
2 cups sugar
2 eggs
1-15 oz container whole milk ricotta cheese
3 TBS fresh lemon juice
zest from 1 lemon
Glaze:
1 1/2 cups powdered sugar
3 - 5 TBS fresh lemon juice
zest from 1 lemon
Heat oven to 375 degrees
In medium bowl combine flour, baking powder and salt. Set aside.
In mixing bowl, combine sugar and butter. Mix until fluffy, about 3 minutes. Add eggs, one at a time, then add lemon juice, lemon zest and ricotta cheese. Beat to combine. Stir in dry ingredients.
Line 2 baking sheets with parchment paper. Drop dough onto sheets (about 2 TBS for each cookie) leaving about an inch in between cookies to allow for spreading.
Bake for aprx. 15 minutes, just until edges start to get a little brown.
Cool for 20 minutes on cooling rack.
Mix up glaze. When cookies are cool, top each cookie with about 1/2tsp of glaze. Using the back of spoon to spread glaze on top of cookie.
Let cookies dry for 2 hours before packing them into containers.
Enjoy!
** This recipe is courtesy of The Food Network website....Thank you Giada! YUM!
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 stick butter, room temperature
2 cups sugar
2 eggs
1-15 oz container whole milk ricotta cheese
3 TBS fresh lemon juice
zest from 1 lemon
Glaze:
1 1/2 cups powdered sugar
3 - 5 TBS fresh lemon juice
zest from 1 lemon
Heat oven to 375 degrees
In medium bowl combine flour, baking powder and salt. Set aside.
In mixing bowl, combine sugar and butter. Mix until fluffy, about 3 minutes. Add eggs, one at a time, then add lemon juice, lemon zest and ricotta cheese. Beat to combine. Stir in dry ingredients.
Line 2 baking sheets with parchment paper. Drop dough onto sheets (about 2 TBS for each cookie) leaving about an inch in between cookies to allow for spreading.
Bake for aprx. 15 minutes, just until edges start to get a little brown.
Cool for 20 minutes on cooling rack.
Mix up glaze. When cookies are cool, top each cookie with about 1/2tsp of glaze. Using the back of spoon to spread glaze on top of cookie.
Let cookies dry for 2 hours before packing them into containers.
Enjoy!
** This recipe is courtesy of The Food Network website....Thank you Giada! YUM!
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