Dec 24, 2008
Dec 19, 2008
This fluffy pancake should be eaten as soon as it comes out of the oven!
* 1 cup milk
* 1 cup all-purpose flour
* 6 large eggs
* Dash salt
* 1 teaspoon vanilla
* 4 tablespoons butter or margarine
Topping (see below)
Preheat oven to 400º F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter or margarine in each of four 9” pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.
Divide batter into each of the four pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately.
* 1 (10 ounce) box frozen raspberries, slightly thawed
* 1 (20 ounce) can chunk pineapple, drained
* 4 bananas sliced
* ½ cup firmly packed brown sugar
* 1 (8 ounce) container dairy sour cream
Spoon raspberries, pineapple, and bananas into the center of pancake. Sprinkle with brown sugar and top with sour cream.
Dec 13, 2008
Greg and I made these sandwiches for a little holiday open house we hosted last night. They were delicious.
1 dozen small ciabatta rolls
1 c Fontina cheese, grated
8 oz mushrooms, sliced
2 tablespoons chopped shallots (or onions)
3 garlic cloves, pressed or finely minced
2 cups shredded roast chicken (one deli rotisserie chicken deboned)
5 oz baby spinach
Whole grain mustard
Heat oven to 400.
While oven is heating, saute mushrooms with 2 tablespoons of olive oil for 4 minutes. Add shallots and garlic and saute for another 3 minutes. Add chicken and saute for another 2 minutes until heated through. Set chicken mixture aside.
Saute spinach in the same skillet used for the chicken mixture, about 2 minutes until wilted. Season with salt and pepper. Drain if necessary.
Cut 12 sheets of foil, each large enough to completely wrap one ciabatta roll. Slice ciabatta rolls and pull some bread out of each half to form slightly hollow centers. Place each open roll on a piece of foil. Drizzle olive oil lightly over both halves of open rolls. Spread whole grain mustard on one half of each roll. Sprinkle Fontina cheese over mustard.
Spoon chicken mixture onto each roll and top with spinach. Sprinkle more cheese over spinach and close each roll. Wrap each sandwich tightly in foil and bake about 20 minutes.
I created this recipe as a smaller batch variation on an old favorite.
Pre-made Oreo cookie pie crust
8 oz container Cool Whip, thawed in the refrigerator
4 oz cream cheese
1/2 c powdered sugar
1 small pkg instant chocolate pudding
1-1/2 c milk
9 candy canes
1 2 oz chocolate bar
Whip cream cheese until soft. Stir in powdered sugar and 1/2 of Cool Whip carton. Crush 6 candy canes (about 1/2 cup crushed) and stir into cream cheese mixture. Spread in the bottom of the Oreo crust.
Mix package of chocolate pudding with milk until smooth and thick. Pour over cream cheese layer.
Spread remaining half of Cool Whip container over chocolate layer. Chill pie overnight or several hours.
Chocolate Christmas Garnishes:
Trace some Christmas cookie cutters onto paper. I didn't have Christmas cookie cutters, so I found some Christmas silhouette images online and printed them out so that the printed images were about three inches tall. Lay plastic wrap over paper with shapes on the counter.
Melt chocolate bar in double boiler. Pour melted chocolate into a plastic sandwich bag. Cut a very small piece off of bag corner to make a frosting tip. Use the chocolate to trace the Christmas shapes on the plastic wrap. You could also freehand the shapes, but I'm not that good. I sprinkled some very finely crushed candy canes on some of the the chocolate pieces to make them sparkle. Let the chocolate shapes cool completely.
Crush 3 more candy canes. Sprinkle crushed candy canes over the top Cool Whip layer of the pie just before serving. Slice pie, and place a chocolate shape vertically in the cream.
Greg and I have made this easy recipe several times this season.
12 oz fresh cranberries
1 tablespoon crystalized or candied ginger, chopped
1/2 to 1 cup sugar (according to taste)
Heat over to 450. Finely chop ginger and combine with cranberries. Place mixture on two layers of aluminum foil. Fold and crimp foil tightly to make a sealed packet. Place directly on over rack and cook for 30 minutes. Remove cranberries from foil and stir with sugar to taste.
Nov 12, 2008
1 cup cornmeal
1 cup flour
3/4 cup sugar
1 tsp salt
1/2 tsp baking soda
1 cup sour cream
3 Tbsp oil
Mix all of the dry ingredients in a bowl & then add the wet ingredients. Mix well & pour into a greased & floured 8x8 pan. (sometimes I am lazy and just grease it) Bake at 375 degrees for 25 minutes or until the top is golden, & firm, with no jiggles
Nov 2, 2008
We recently had a couple of friends over for dinner. For dessert, I made a chocolate cake in a 9"x13" pan using an organic cake mix from Whole Foods. To my chagrin, the cake didn't rise. (I'm not sure why; maybe organic cakes aren't supposed to. Next time I'll stick with Duncan Hines.) So I cut the cake into thirds and stacked the pieces to make a triple layer tort. I made frosting from 1/3 cup butter, powdered sugar, a little milk, and a melted Ghirardelli 60% cocoa bar. My presentation distracted from the leavening failure, and our guests were very impressed.
Greg's artistic photograph of dessert, complete with cow pepper shaker
I made crepes for Greg's birthday breakfast, stuffed with clementine oranges, strawberries, and bananas. I used Alton Brown's recipe (ingredients below), but I like Mom's Swedish Pancakes recipe better. Brown says to let the batter rest in the fridge for 1 hour to let the bubbles subside. He says this makes the crepes less likely to tear when turning them.
Alton Brown's Crepes
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
Oct 26, 2008
* 4 eggs
* 1 2/3 cups sugar
* 1 cup vegetable oil
* 15-ounce can pumpkin (1/2 of a large can)
* 2 cups sifted flour
* 2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1 teaspoon salt
* 1 teaspoon baking soda
* 8-ounce package cream cheese, softened
* 1/2 cup butter or margarine, softened
* 2 cups powdered sugar
* 1 teaspoon vanilla
Preheat the oven to 350 degrees F.
Combine eggs, sugar, oil and pumpkin on medium speed until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to pumpkin mixture and mix at low speed until thoroughly combined and batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars. I made these bars in a large cookie sheet and baked them for 23 minutes.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Oct 8, 2008
2 cups flour
1 1/4 cups sugar
1 tsp salt
1 1/2 tsp baking soda
1/4 cup cocoa
2 cups zucchini
1/2 cup oil
2 tsp vanilla
Combine the dry ingredients with the zucchini. Spread batter on to an oiled cookie sheet. Bake at 350 degrees for 18-20 minutes. After it is cooked, melt marshmallows over the top. Let cool. Then frost.
Oct 4, 2008
Sep 12, 2008
2 cups Original Bisquick mix
2/3 cup milk or water
2 tablespoons sugar
Cinnamon Streusel Topping
1/3 cup Original Bisquick mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
1. Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
2. In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel topping.
3. Bake 18 to 22 minutes or until golden brown.
High Altitude (3500-6500 ft): Heat oven to 425°F. Use 9-inch square pan. Stir 2 tablespoons all-purpose flour into the 2 cups Bisquick mix. Increase milk to 3/4 cup. Bake 15 to 20 minutes.
Aug 16, 2008
Aug 15, 2008
1/4 to 1/3 container (8oz) of cool whip
1- 6 oz container of strawberry yogurt
Mix cool whip and yogurt together.
That's it! Enjoy!
Great for dipping apples, grapes and bananas. Yum, yum!
Aug 6, 2008
1/4 cup chopped parsley
1/3 cup red wine vinegar
1/3 cup soy sauce
3/4 cup oil
3 Tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped green onions
1/2 cup browned slivered almonds (cook on the stove with butter and brown sugar)
1 large bag washed spinach leaves
1- 12oz bag bowtie pasta (cooked until tender firm & chilled)
4 chicken breasts (boiled, cut into pieces- or you can use a Costco roasted chicken and just cut it up)
Mix all ingredients in large bowl EXCEPT spinach, noodles, almonds & chicken. Stir well. Add remaining ingredients (except almonds) and toss well. Let chill for a few hours before serving.
Add almonds and stir in right before serving.
This is a delicious main course salad, but you can also serve it as a side salad with dinner if you eliminate the chicken.
I got this recipe from my husband's Aunt Lorraine Starkie and everyone seems to LOVE it!
Jul 30, 2008
Jul 29, 2008
1/2 package of cream cheese
1 cup milk
1/4 cup Parmesan cheese
2 cups spinach leaves
1 tsp Italian seasoning
Cook pasta. In a skillet, cook cream cheese, milk, Parmesan cheese and Italian seasoning until melted and well blended. Add remaining ingredients. Serve and enjoy!
Jul 22, 2008
Make the sauce first, so the flavors can blend
2 lbs. Hamburger
1 lb. Ham
8 Lrg. hamburger buns
8 slices Swiss cheese
8 slices American cheese
1 Recipe Train sauce (see below)
Dill Pickle Slices
Divide hamburger into 8 patties. Divide ham into 8 servings. Cook hamburger on grill. When hamburger is almost 165 degrees, place ham onto grill. when ham is hot, place Swiss cheese on ham and American cheese on hamburger. Cook hamburger to 165 degrees, toast or heat buns. Serve with train sauce, lettuce, pickles and tomato. Serves 8
1 c. mayonnaise
1/4 c. ketchup
2 T. creamy french salad dressing
1 T. white vinegar
1 T. sugar
1 T. minced sweet pickle
1 T. minced white onion
1/4 tsp. salt
1/8 tsp. white pepper
Combine all ingredients in a small bowl; stir well. Cover and refrigerate for several hours so that flavors blend. Makes about 1 1/2 c. sauce.
Jul 10, 2008
What You'll Need:
1 Tbs sugar
1/2 cup half & half
1/4 tsp vanilla
6 tbs rock salt (I bought "ice cream salt" in the baking aisle at Smith's)
1 pint-size Ziploc plastic bag
1 gallon-sze Ziploc plastic bag
How to make it:
Fill the large bag half full of ice, and add the rock salt. Seal the bag.
Put half and half, vanilla, and sugar into small bag and seal it.
Place the small bag in the large one and seal again carefully.
Shake until mixture is ice cream, about 5-8 minutes.
Wipe off top of small bag (you don'g want to taste salt!) and then open and enjoy! It makes a 1/2 cup serving of vanilla ice cream.
I made this with my residents at work, and they loved it. It's a great thing to do with little kids too! You can also use chocolate milk to make chocolate ice cream.
*Tip: Wear oven mitts when you're shaking...it gets pretty cold! And try doubling the recipe to make a larger serving.
Jul 9, 2008
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon garlic powder
2 teaspoons onion powder
1/2 teaspoon paprika
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
1 tablespoon grated Parmesan cheese
Cut your potatoes into wedges and lay them on a cookie sheet. Mix together all of the seasonings and sprinkle over the potatoes. Make sure seasonings cover both sides of the wedges by tossing them around. Generously drizzle or spray the olive oil/cooking spray over the top of the wedges (not enough might make it a little dry).
Cook in the oven at 400 degrees for about 20-30 minutes, depending on how thick your wedges are.
Dip in ketchup like french fries, and enjoy with your BBQ or summer grilling!
Jul 3, 2008
These are delicious! Once you try them you will be hooked!
2 Egg Whites
1 Tbsp Sugar
2 Egg yolks
1 c. Flour
2/3 c. Milk
1 tsp. Baking Powder
1/2 tsp. Salt
Beat egg whites with sugar until stiff. Set aside. Make sure you save the yolks of the eggs. Beat egg yolks with remaining ingredients. Stir egg whites into mixture. Cut bread into triangles. Dip the bread triangles into batter; fry in about 3/4" of hot oil until they are golden brown. Sprinkle with sifted powdered sugar, or serve with syrup or jam. This recipe makes approx. 14 triangles.
Jun 30, 2008
Jun 17, 2008
1/2 lb of hamburger
2 cans of pork n' beans
1 can tomato soup
1 tsp. dry mustard
3 Tbsp. brown sugar
2 Tbsp. vinegar
chopped onion (about 1/8-1/4 cup or so) - optional
Mix everything together
Bake @ 350 for 30 minutes
Jun 3, 2008
1/4 c snow peas
1/4 c broccoli
1/4 c carrots
1/2 c lettuce
1 c leftover roast beef
1/4 c crisp Chinese noodles
4 T vegetable oil
1 T sesame oil
3 T rice vinegar
2 T soy sauce
1 1/4 t sugar
2 t ginger, finely grated (I used 1/2 t powder instead)
Whisk dressing ingredients together in a small bowl until well combined. Stir-fry snow peas, broccoli, carrots, lettuce, and roast beef with 1 T sesame oil for 5 minutes, until vegetables are just slightly tender. Serve over lettuce. Garnish with noodles and dressing.
Apr 13, 2008
2 tablespoons olive oil
1 medium onion, chopped fine
3 garlic clove, minced fine
1 cup long grain rice
2 cups chicken broth
1/2 teaspoon dried thyme
1 bay leaf
1/4 cup parsley, chopped
1Put the oil in a skillet and saute the onions& garlic until golden.
2Add rice, broth, thyme& bay leaf Bring to a boil uncovered, turn heat to low cover and simmer about 25 minutes or until the liquid is absorbed, give a little stir after 15 minutes Remove bay leaf& stir in the parsley.
***Ben loves this***
2 1/2 lbs chicken leg
1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2-3 garlic clove, minced
salt and pepper
2Preheat oven to 180 degrees Celsius.
3Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
4Pour over the chicken.
5Bake in preheated oven for one hour, or until sauce is caramelized.
6Could also use wings or pork ribs
Mar 25, 2008
½ cup sugar
4 tablespoons cornstarch
½ teaspoon salt
4 egg yolks, lightly beaten
2 ½ cups cold milk
2 tablespoons unsalted butter
2 ½ teaspoons pure vanilla extract
2 large, just-ripe bananas (I think 2 1/2 or 3 might be better)
1 baked and cooled 9” pie shell
Sweetened whipped cream
1. In a heavy-bottomed saucepan off the heat, stir the sugar, cornstarch, and salt until well blended.
2. In a medium bowl, stir together the egg yolks and milk and add them to the sugar mixture; stir until combined, then scrape the bottom and sides of the pan with a rubber spatula to make sure that every last bit of sugar is mixed in.
3. Cook the mixture over medium heat, stirring constantly, until it thickens and boils. Reduce the heat to medium-low and continue to cook the pudding, stirring, for 1 minute.
4. Remove the pan from the heat and stir in the butter and vanilla until blended. Cover with wax paper and let the filling cool for about 30 minutes.
5. Slice bananas ¼ inch thick and arrange them over the bottom and sides of the prebaked shell. Spoon the filling over the bananas and smooth it with the back of the spoon.
6. Let the pie cool to room temperature. Then refrigerate until thoroughly chilled, about 2 hours. Cover only after the pie is thoroughly chilled.
Serve with sweetened whipped cream.
Mar 20, 2008
3/4 c sugar
2/3 c brown sugar
2 egg whites
1 1/4 c chunky peanut butter
1 1/2 t vanilla
1 c flour
1/2 t baking soda
1/4 t salt
5 Butterfinger candy bars (2.1 oz each) coarsely chopped
Cream together the butter and sugars. Add egg whites. Beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt. Add to creamed mixture and mix well. Stir in candy bars. Shape into 1 1/2 inch balls and place on greased baking sheets. Bake at 350 for 8-9 minutes or until golden brown, set around the edges but soft in the middle. Cool on wire racks.
Usually peanut butter cookies come out kind of dry and you can't eat them without a tall glass of milk. Not so with these babies; they are the best peanut butter cookies I have ever tasted. I have just barely procured the recipe, happily for all of YOU!
Mar 17, 2008
1 c honey
1/2 c prepared mustard
1 t salt
1 t curry
4 chicken breasts
Heat oven to 375. Melt butter in saucepan. Stir in honey, mustard, salt and curry. Roll chicken in honey mixture and arrange in baking dish. Pour remaining mixture over chicken. Bake about 1 hour or until fork tender. Cover for first half of cooking time.
The best part about this recipe is the way it SMELLS!! I like to serve this over rice.
Mix in a bowl 1 c BBQ sauce and 1/2 c brown sugar. Pour this over your spare ribs. Cook on low for 10 hours.
I like to make rice to serve with this. Sometimes I drain a can of black beans and put them in with the meat. Then all you need is a salad and you have a square meal!
2 T salt
1/8 t pepper
1/4 c brown sugar
1/4 c vinegar
2 c ketchup
(Grandma's recipe calls for 3/4 c water, but I think there ends up being too much liquid if you do. You decide)
2 Tbsp chopped green pepper
1/8 t sage
3 T mustard
Bring to a boil. Boil gently 8-10 minutes.
This was Grandma's secret recipe that she made at home and took to the Drugstore to sell on sandwiches.
1 c brown sugar
1 c shortening
2 t vanilla
2 C flour
1/2 t salt
1 t baking powder
1 t baking soda
1 c coconut
2 c oatmeal
2 c cornflakes
Bake at 375 for 9 minutes. Makes 4 dozen with the Pampered Chef medium scoop.
I love this recipe. I used to make these with Grandma Cheney. I can remember her teaching me how to measure shortening with the water displacement method once when we were making this recipe. I'm sure I was wearing pants I pegged myself and too much eye-liner, and yet she helped me make these delicious cookies. They are so chewy and full of good stuff.
2 c cubed potatoes
1/2 c chopped carrots
1/2 c sliced celery
1 c chopped ham
1/4 c butter
1/4 c flour
2 c milk (I use 1/2 &1/2)
1/4 t pepper
1 1/2 t salt
2 c shredded cheese
Cook veggies in water 10 minutes. Don't drain. Set aside.
In a large pot, melt butter; add flour. Stir till smooth. Add milk. Stir till thick. Add Cheese. Stir till melted. Add ham, seasonings, and undrained vegetables. Heat through.
You can substitute other vegetables such as broccoli. I always use butter instead of margarine and 1/2 & 1/2 instead of milk. People love this and then I always tell them it is low fat and they look amazed. I'm sure it is NOT low fat. I don't like eating anything low fat. Life is too short to limit your fat intake.
1 can cream of chicken soup
2/3 c mayo
1 c cheese, grated
1 t lemon juice
1 t curry
4 chicken breasts: boiled, boned, cut up
Mix it all up and throw it in a casserole dish! Put croutons or bread crumbs on top.
Bake at 350 for 1/2 hour-45 minutes.
This was always my birthday dinner until I married a mayonnaise hater. I love this dish.
2 c sugar
1 lb raisins, boiled (reserve 1 1/2 c water from this process!)
1 1/2 c water from boiled raisins
1 1/2 c nuts chopped
4 c flour
2 tsp cinnamon
2 tsp soda
2 tsp salt
2 tsp nutmeg
2 t vanilla
4 c oatmeal
Boil raisins 5 minutes. Cool before using. Bake cookies at 375 for 10 minutes.
These are the BEST raisin cookies ever. I use a chunky multi-grain oatmeal when I bake these. Since the raisins are boiled, they are soft, and the water that you add to the cookies makes them really soft, and makes the chocolate chips delicious and melty. So you end up with a chewy, moist, spicy (but not too spicy) chocolaty cookie. They are an old family recipe.
Beat whites till stiff with 1/2 tsp cream of tartar.
Beat yolks with 2 Tbsp sugar.
Add alternately 2 c flour and 1 1/2 c milk + 1 t salt.
Fold in egg whites.
Cook in greased ebleskiver pan on medium heat. Turn with a fondue fork or a long 2-pronged meat fork or a BBQ skewer.
1/2 c onion, chopped and cooked with meat.
1 quart tomatoes
2 cans beans (any kind), rinsed and drained
3 c water
1 package taco seasoning
1 15-oz can tomato sauce
Simmer 30 minutes. Garnish with cheese, sour cream, and corn chips.
I love this dinner because it is fast and easy. You just dump in the canned stuff after you brown your meat and dinner is ready! I also like adding a can of corn to this one.
Steam in pot till tender. Slice 1st layer in casserole dish. Layer with 1 lb apples and whole pecans.
3/4 c sugar
1 tsp salt
4 Tbsp cornstarch
2 c water or apple juice
1/4 c water
Cook till clear. Spoon over sweet potatoes. Bake at 350 for 45 minutes to 1 hour or till apples are tender.
I love this recipe! I never liked sweet potatoes until I tasted this recipe. In my opinion, pineapple and marshmallows do NOT belong on the Thanksgiving table. I love this traditional recipe that tastes of fall. However, I always end up with a plate of apples and pecans with a bite or two of sweet potatoes on the side. The apples and pecans are just divine.
Mar 16, 2008
Any color pepper
Kung po sauce( Brand LEE KUM KEE KUNG PAO STIR FRY SAUCE)
We found ours at albertsons
Heat up chicken and chopped onions in a frying pan. Then add chopped peppers and celery. Keep them a little crisp. Add kung po sauce and peanuts. Add a little water with sauce. Serve over rice.
Mar 14, 2008
1 package California Blend frozen veg.
3-4 celery sticks chopped
2 cups chicken broth
1/2 cup onion chopped
1/2 cup butter and 1/2 cup flour
1 can evaporated milk
1lb velveta cheese
2 cups chicken
Melt butter add flour and evaporated milk to make white sauce add chicken broth and veg add cheese stir until cheese is melted and add chicken, salt, pepper to taste good if simmered in crock pot for some time let it simmer for several hours
Mar 8, 2008
Mar 7, 2008
You will need:
1 can of chicken (or cook and shred chicken breast, but the canned chicken is a bit easier)
1 pkg of crescent roll dough (the pkg that makes 8 rolls; usually found on the biscuit isle)
1/2 pkg (4oz) of cream cheese (softened)
Crushed Ritz crackers
1 can Cream of chicken soup
Mix softened cream cheese and chicken together;
Separate and flatten crescent dough on pan (grease pan or cover with tinfoil);
Scoop a spoonful or more of chicken onto 4 of the laid out pieces of dough;
Place other 4 pieces of dough (the ones without any chicken on them) on top and flatten and seal all the edges;Dip uncooked crescent pockets in melted butter and then sprinkle or dip into crushed crackers.
Bake @ 350 for 25-30 minutes.
While that is cooking, mix cream of chicken soup with water (3/4 can water). Bring to a boil.
When crescent pockets are done baking, drizzle soup over them and enjoy!
Makes 4...easily double recipe to make 8!
Mar 3, 2008
2-4 cooked and chopped chicken
1 package slivered almonds Toasted and brown in a pan
2 packages Oriental flavored top toasted in the oven (keep the flavoring for the dressing)
break into pieces
Toasted sesame seeds (opt.)
1 small green onion bunch chopped
2 Oriental ramen flavor packets
1/3 cup sugar
3 Tb soy sauce
2 Tb white vinegar
1/4 cup rice vinegar
2 Tb sesame oil
1 cup canola oil
salt pepper to taste
Prep time 5 min
Cooking time 30 min
3 cups cooked chicken
2 -10 oz cans chicken soup
1 carton sour cream
1/2 cup crushed round buttery crackers
1/2 cup butter, Melted
combine first 4 ingredients, spoon into lightly greased 11/17 baking dish combined crushed crackers and butter, and sprinkle over combined mixture. Bake uncover @350 for 30 min or until crackers are light brown.
Mar 2, 2008
This is a recipe I just made up, but it turned out to be pretty tasty.
1 lb ground turkey (or hamburger)
1/4 c chopped green pepper
1/4 c chopped yellow onion
Black pepper or season-all (optional)
Mix all ingredients together.
Form 4- 1/4 lb patties.
Sprinkle black pepper or season-all on top of patties (optional)
Cook as desired...grill/BBQ, George Forman, fry, etc.
Once burgers are fully cooked, place on bun and dress burger up however you prefer.
We never have any good toppings, so we usually just use ketchup and mayo.