Cheeseburger Soup

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This delicious rich cream cheesy soup brings out the best that cheeseburgers have to offer with savory ground beef, smoked bacon, onions, garlic and cheddar cheese.  Make a big pot of hearty wholesome goodness for your family today.

Ingredients

4 slices smoked bacon

1 lb ground beef

4 tablespoons butter

1 onion chopped

2 stalks celery chopped

2 carrots grated

2 potatoes diced

⅛ teaspoon dried thyme

½ teaspoon onion powder

½ teaspoon dried basil

1 teaspoon dried oregano 

1 1/2 teaspoon dried parsley

2 cloves garlic minced

3 tablespoons flour

3 cups beef broth

2 cups shredded cheddar cheese

Directions

Brown bacon in a Dutch oven or heavy stockpot over medium heat.  Halfway through the browning process add the ground beef.  Cook until browned breaking it up as it browns.  Drain any excess grease. Move the browned meat to a mixing bowl.

Add butter.  Add onions, celery, carrots and potatoes, cook until the onions and celery start to soften.  Add dried thyme, onion powder, basil, oregano, parsley and garlic.  Continue cooking and stirring constantly.

Sprinkle in flour and stir to coat, stirring constantly. Add chicken broth and milk. Simmer until potatoes are tender (see notes below).  

Add cooked beef and bacon back to the pot warming for 2-3 minutes.  

Remove from the heat and slowly stir in shredded cheddar and stir until the cheese is melted.

Notes

If you really like a super thick chunky soup then use 1 1/2 cups of broth. 

Use a good quality cheddar as it will add such great flavor and depth.

This soup is best reheated in the microwave on a reduced power.

I like to make sure my potatoes are cooked.  I steam them before adding to the soup.

I added a can of diced tomatoes...  who doesn't like tomatoes on their bacon cheeseburger?

Diced Air Fryer Potatoes

My step son recently purchases an Air Fryer.  He said these are the best potatoes he has ever had.

Ingredients

2 cups diced potatoes

1/2 tsp olive oil

1/2 tbsp dried parsley

1/2 tsp salt

1/4 tsp pepper

1/4 tsp chili powder

Directions

Toss your diced potatoes in a large bowl with olive oil. Season with salt, pepper, chili powder, and dried parsley. Use your hands or a spoon to move the potatoes around so each piece is evenly coated. Place them in the air fryer at 400 degrees for 20 to 25 minutes. 

If your air fryer has a basket you’ll want to stop cooking after 10 minutes and shake the potatoes. This keeps the potatoes at the bottom from becoming underdone. Place the basket back in the air fryer and cook for another 10 to 15 minutes.

Potatoes should be crispy and fully cooked.

Air Fryer Garlic Steak Bites

Air Fryer Garlic Steak Bites are tender morsels of steak perfection. Bite sized heaven in less than 15 minutes!

1 pound steak cut into one inch cubes

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon Italian seasoning

3 cloves garlic minced

Herb Butter

1/4 cup butter melted

1/2 teaspoon thyme

1/2 teaspoon rosemary minced

1 teaspoon parsley minced

Instructions

 

In medium sized bowl add the steak bites, olive oil, salt, pepper, Italian seasoning and garlic. Add to the basket of the air fryer.

Cook at 400 degrees for 10-12 minutes. Once cooked toss to coat with the garlic herb butter.

Mexican Taco Lasagna

Tonya found a new recipe for us to try.

Ingredients

12-13 soft flour 6-inch tortillas

2 lbs. ground beef

2 packets taco seasoning

2 cups diced tomatoes

1 cups diced red onions

1/2 cup diced green onions diced

1/4 c chopped Jalapeño optional

Kosher salt to taste

2 cups heavy whipping cream

1/4 cup butter

3 cups of taco cheese or Mexican style cheese shredded

1 1/2 tsp Cajun seasoning

sour cream garnish

diced green onions garnish

Directions

In a small bowl, combine red onions, green onions, Jalapeño pepper, tomatoes, salt to taste. Set aside.

In a large skillet, brown meat and drain grease. Add taco seasoning and stir.

In a medium pot, bring heavy cream and butter to a boil, stirring until thickened. Remove from heat and add 2 cups of cheese. Add Cajun seasoning and keep warm.

In 9 x 13 casserole, layer 4 tortillas (cut so they fit in bottom of casserole), ground beef, cheese, and tomato mixture.

Repeating until you have 3 layers finishing with the cheese sauce on top.

Add last cup of cheese on top of entire casserole.

Place in 400 degree oven covered for 20 minutes then remove and let cool. Garnish each serving with sour cream and green onions.

Gingerbread Cake

My friend Bonnie had asked for this recipe.

Ingredients

1/2 cup granulated sugar

1/2 cup butter

1 large egg

1 cup molasses

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 cup very hot water

banana for topping

fresh whipped cream , for topping

Vanilla Cream Sauce

1 cup sugar

1/2 cup butter

1 cup heavy whipping cream

2 teaspoons vanilla extract

Directions 

Preheat oven to 350 degrees F. 

Grease a 9x13'' pan with cooking spray.

In a large mixing bowl cream together the sugar and butter until smooth and light. 

Add the egg and molasses and mix well. In a separate bowl mix the dry ingredients together: flour, baking soda, cinnamon, ginger, cloves and salt. 

Add dry ingredients to the wet mixture and stir to combine. Slowly pour in the hot water and stir until smooth (batter will be thin). 

Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. 

Serve warm, topped with fresh sliced bananas, whipped cream, and vanilla cream sauce.

For the Vanilla Cream Sauce:

Add sugar, butter and cream to a medium saucepan over medium heat. Cook, stirring occasionally, until butter has melted. 

Bring mixture to a boil, stirring frequently, for 3-5 minutes. Remove from heat and add vanilla. 

Allow to cool for a few minutes before serving over cake. 

Fudgy Brownies

If you find these brownies are a bit on the semi-sweet side, add more sugar to the batter.  You will notice no "chocolate" is added to this recipe.

Ingredients

2/3 cup butter

1 1/4 cups sugar

3/4 cup rounded unsweetened cocoa powder (slightly more than 3/4 cup)

1/4 rounded teaspoon salt

1 teaspoon vanilla extract

2 eggs

1/2 cup flour

2/3 cup chopped pecans, optional

Stuff you will need

Sauce pan

Metal Mixing bowl

Mixing spoon or spatula (Do no use wire wisk, trust me)

8x8 baking pan

Parchment paper

Directions

Position an oven rack in the lower third of the oven and heat to 325 degrees F. 

Line the bottom and sides of an 8 inch square baking pan with parchment paper, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).

Add enough water to a saucepan so that it is 2 inches deep. Heat water until barely simmering.  Test to see if the mixing bowl bottom will touch the water.  If yes, you have too much water.

Combine butter, sugar, cocoa powder, and salt in the mixing bowl. 

Place the mixing bowl over the simmering water. Stir the mixture occasionally until the butter has melted and the mixture is quite warm. Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour.  (You can use a wire whisk here if you like)

Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot. Stir in the vanilla with a spoon. Then add the eggs, one at a time, stirring vigorously after each one.  (Wire whisk ok here too)

When the batter looks thick, shiny, and well blended, add the flour and stir until fully incorporated, then beat with the mixing spoon for 40 to 50 strokes. (The batter will be thick and this is where you will regret using the wire whisk). Beat vigorously here. You want to see the brownie batter pulling away from the sides of the bowl (if you do not have the strength to do this by hand, use a hand mixer, NOT an immersion blender). If you are adding the pecans, this is when you would add them. Spread batter evenly in lined pan.

Bake the brownies for 25 minutes.  The brownies may look under baked.  But it will continue to cook as it cools on the cutting board.

Cool completely then remove from pan. See how easy it was, now that you left the two sides overhang with the parchment paper?

For the cleanest lines when cutting, place brownies into the freezer for 30 minutes to firm up. 

Cut into 16 squares.

Comments and suggestions are ALWAYS welcome!

Homemade Mashed Potato Cakes

Back on the internet and found something that caught my eye.  Tried it and it's a keeper.

Pro tip, give yourself about 90 minutes to make these.

Ingredients

Filler

6 medium potatoes

1/2 cup parmesan cheese

1 egg

1/4 cup of chopped onions

1 teaspoon salt

1 teaspoon pepper

Outer Layer

2 eggs

2 cups Panko Breadcrumbs

1/2 cup vegetable oil

2 tablespoons butter

Stuff you will need

Large pot

Vegetable Peeler

Colander

Potato masher

2 x Mixing bowls

Frying pan

Spatula

Paper towel

1/4 cup measuring cup

Directions

Peel the potatoes and put the peels into the composter or the green bin.

Cut the potatoes into chunks and boil till tender.

Drain the potatoes and put back into the pot and let sit for about 5 minutes. (You may feel tempted to add milk or butter...  DO NOT)

Add the cheese, egg, onions, salt and pepper.  Mash.

Transfer mashed potatoes to a mixing bowl.  Put the mixing bowl in the fridge for about an hour.

Using your 1/4 cup measuring cup, take out the potatoes and form into a patty.  About 3 inches round and 1/2 inch thick.

Makes about 8 patties.  (I made 9, but I used some pretty big potatoes)

Using the dirty potato mixing bowl, crack your eggs and scramble them up.

In another, shallow mixing bowl, put the breadcrumbs.  I didn't start with 2 cups.  I started with about a cup of bread crumbs and then added more as needed more.

Dip your patties, one at a time, into the egg mixture and then into the bread crumbs.  Make sure to cover the sides of the patties.

Let the bread crumb covered patties sit for 5 to 10 minutes.

Add about 1/4 a cup of oil and 1 tablespoon butter to the frying pan.  Heat to about medium heat.

Make sure the oil is HOT.

Add about 4 patties at a time.  Cook 3 minutes per side.  (Pro tip, tilt the pan and add the patty, so that the oil doesn't splash all over your stove.  DO NOT insert the tip of your finger into the hot oil.  My finger tip is still sore.)  You can avoid the splashing oil if you got a second spatula.

Remove the cooked patty onto a plate covered in paper towel to absorb any excess oil.

OPTIONAL - So that you don't have freckles on the second batch of patties, dump the oil into a container that can handle the hot oil.  Give the frying pan a quick wipe with a paper towel.

For the price of oil and paper towel, I didn't mind the freckles on my patties.  My wife didn't mind either.  Make sure to give the fussy kids (this may include grand children) the first batch of Potato Cakes as they may whine about the burnt freckles on their Potato Cakes.

I had mine with salt and pepper.  My wife, added a little bit of  ketchup on the side.

Variations...

Serve with sour cream.

Add crumbled bacon (6 slices) into the filling.

Remove the cheese and insert salt cod (Fish cakes).

I didn't have Panko Bread Crumbs.  I used the Italian Bread Crumbs you get at Atlantic Superstore.

The left overs did microwave ok.  But obviously lost the crunchy outer layer when I did that the next day.  An Air Fryer may have been better for the re-heat.

Are you making these for breakfast?  Make the potatoes the night before, add the ingredients and mash them.  Transfer to mixing bowl, cover with saran wrap and put in the fridge.  The next day, the potatoes are ready to make into patties.

Comments and suggestions are ALWAYS welcome!

Cloud fluffy brioche

 

Cloud fluffy brioche, essentially a desert bread.

Ingredients

 2 ½ cups flour

 3 tbsp sugar

 1 tsp salt

 1 tbsp dry yeast

 1 egg

 ⅔ cup warm milk

 1 1/2 tbsp butter

 3 tbsp cream cheese

 

Stuff you will need

Stand mixer, or strong arms

Mixing bowls

Spring Pan, or round high sided cake pan

Pam (cooking spray)

Tea Towel

Directions

Whisk flour with salt and yeast. make a well in the center add sugar, milk and egg, whisk.

Add cream cheese and knead the dough. Work softened butter in.

Cover the dough with a tea towel and set aside for 1 hour.

 

Cut into 8 portions, roll each into a ball, then set aside for 20 minutes.

 

Roll again to press out excess air. Place into a round baking pan, set aside for 1 hour.

 

Dust with flour and bake at 400F for 20 minutes.

Homemade Taco Seasoning

This is a great seasoning that you can add or subtract as much or as little of spices that you like. There is some added heat but that can also be minimized to your families liking.

Chili powder- for some added heat.
Garlic powder- a good balance and adds a brighter flavor.
Onion powder- this is a subtle onion flavor you will not want to skip even if you are not a fan of onions.
Dried oregano- brings in a spicy but sweet flavoring.
Paprika- has a smokey flavor and helps color the taco seasoning.
Ground cumin- lots of flavor with a little spice.
Salt and Black pepper- an added taste to finish the seasoning.

4 teaspoon garlic powder

4 teaspoon onion powder

4 teaspoon dried oregano

1 1/2 teaspoons ground cumin

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon black pepper

Zucchini Bread

 

Ingredients

• 3 to 4 cups grated fresh zucchini (310g to 425g)

• 3/4 cup (170g) unsalted butter, melted, plus more for greasing the pans

• 3 cups (390g) all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 2 teaspoons cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1 1/3 cup (270g) sugar

• 2 large eggs, beaten

• 2 teaspoons vanilla extract

• 1/4 teaspoon salt (omit if using salted butter)

• 1 cup (100g) chopped pecans or walnuts, optional

• 1 cup (120g) dried cranberries or raisins, optional

Method

1. Drain the zucchini:

   Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture. If the grated zucchini seems to be on the dry side, sprinkle water over it as it's in the colander, then let it drain.

   
   
2. Prep the oven and pans:

   Preheat the oven to 350°F (175°C). Butter two 9 x 5-inch loaf pans.
3. Combine the dry ingredients:

   In a large bowl, vigorously whisk together the flour, baking soda, baking powder, cinnamon, ginger, and ground nutmeg.

   
   
4. Whisk the wet ingredients:

   In another large bowl, whisk together the sugar, eggs, vanilla, and salt (omit the salt if using salted butter). Stir in the drained grated zucchini and then the melted butter.

   
   

   
   
5. Mix the batter:

   Add the flour mixture, a third at a time, to the sugar-egg-zucchini mixture, stirring after each incorporation. Fold in the nuts and dried cranberries or raisins, if using.

   
   

   
   
6. Bake the bread:

   Divide the batter equally between the loaf pans. Bake for 50 minutes at 350°F (175°C) or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Big Mac sauce

 

Sauce—mix together
1 cup Hellman’s Mayo (NOT miracle whip)
6 tbsp ketchup
4 tbsp green relish
2 tbsp finely diced onion
1 tsp white sugar.

Cinnamon Apple Cake

Once again, I am on the internet, searching for stuff to cook.  Looks like we may have a winner.

Ingredients

2 cups all-purpose flour

1 large apple, peeled and chopped

1 cup vegetable oil

1 cup dark brown sugar

1/2 cup granulated white sugar

1/2 cup walnuts, chopped

2 large eggs

1 tablespoon ground cinnamon

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Stuff you will need

9" cake pan

Cutting board

Sharpe knife

Mixing bowl

Whisk

Directions

Preheat oven to 350°F and lightly grease a 9-inch round cake pan.

In a medium bowl, mix together the eggs and oil. Add the cinnamon, white and brown sugars, and vanilla extract and mix until combined.

Add the flour, salt, baking soda, and baking powder, and mix until thoroughly incorporated. Fold in the apples and the nuts and pour batter into prepared pan.

Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool for 15 minutes before slicing and serving. 

Enjoy!

Butternut Squash Soup

 

A friend of mine at work really loves Butternut Squash Soup.  So I thought I would give it a try.  Tonya said that I can make this again, which is our code for, it's really good.  If she has said, you don't have to make this again, it's code for, it's trash.  Give it to the sea gulls.

Ingredients

2 tablespoons olive oil
1 onion, chopped
½ teaspoon salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
4 cups vegetable broth 
Freshly ground black pepper

Stuff you will need

Stock pot

Cutting board

Knife

Vegetable peeler

Food processor or Blender or Immersion Blender

Directions

Peel and cube the Butternut Squash.

Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 8 minutes. 

Add the squash and cook until it begins to soften, stirring occasionally, for 10 minutes.

Add the garlic, sage, rosemary, and ginger. Stir and cook for 1 minute, until fragrant, then add 4 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. 

Cook until the squash is tender, 30 minutes.

Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. 

If your soup is too thick, add up to 1 cup more broth and blend. 

Season to taste and serve with parsley, and crusty bread.