A Cook's Quest

Lemon-Blueberry Breakfast Cake

2012-01-28T16:04:00.002-07:00

My kids thought I was nuts when I told them we were having cake for breakfast. There is something about eating cake for breakfast that makes the meal feel special. Similar to a muffin batter, this cake is spread into a cake pan, topped with sugar, and then baked to delightful yumminess. It isn't too sweet and has a wonderful lemon aroma that fills your mouth and blends perfectly with the blueberries dotted throughout pair it up with breakfast sausage or bacon for an easy and tasty breakfast.

The original cake called for 2 cups of berries, but I thought that was too much for such a small pan and cut it down to 1 cup instead. Please feel free to add as many as you like though, there is nothing wrong with a lot of berries! ENJOY!

Lemon-Blueberry Breakfast Cake

Recipe Source: Modified Slightly from Alexandra's Kitchen

Serves 6-8
½ cup unsalted butter, room temperature
zest from 1 large lemon
7/8 cup sugar (3/4 cup+2 tablespoons) plus additional sugar for the top (about 1 Tbl.)
1 egg
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
1 cup blueberries
½ cup buttermilk

Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk.

Prepare a 9-inch square baking pan with butter or coat with non-stick spray. Spread 1/2 the batter into the pan and sprinkle with 1/2 the blueberries. Spread the remaining batter in the pan and top with the remaining blueberries pushing them down into the batter gently. Sprinkle batter with additional sugar.

Bake for 35-45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 15 minutes before serving

**The original recipe said that it may be necessary to bake the cake as long as 10 additional minutes depending on your oven.

30 Minute Lemon Brown Sugar Chicken

2012-01-07T10:33:00.001-07:00

Any dinner recipe that begins with "30 minutes" bumps to the top of my recipe list. There is such a feeling of relief when I know that dinner can be thrown together quickly and my kids won't "starve" to death during the process, because you know waiting for dinner to cook is the same thing as "starving."

I found this recipe on Pinterest (of course), and I have made it several times with great success. It is a great combination of sweet and sour that isn't too heavy. I LOVE lemon and chicken together so the little bits of lemon rind in the sauce are little pieces of flavor just exploding in your mouth...YUM! Plus, my husband isn't the biggest fan of chicken. I sort of burned him out on chicken when we were first married because it was cheap, and I knew how to make it. Now if I make chicken it has to be special and very full of flavor which this dish is.

The original recipe consists of a sweet glaze, but we like sauce in our house. To get the sauce, because we are saucy people, I used more lemons and brown sugar than the original recipe called for and a some chicken stock. The extra sauce was wonderful on the side of pasta we had, but wasn't too heavy. I hope you ENJOY!

30 Minute Lemon Brown Sugar Chicken
Recipe Source: Modified Slightly from Eat Live Run

2 lb boneless, skinless chicken breasts
juice of 6 large lemons
1/2 cup chicken broth
3 T lemon zest
1 cup flour
2 tsp paprika
1 tsp sea salt
1.5 T canola oil
6 T brown sugar

Preheat oven to 350.

Very carefully cut your chicken breasts in half to make two thin pieces of chicken. Lay the pieces between two pieces of wax paper and pound with a meat mallet to make them about the same thickness all the way across. (Thin pieces of meat cook faster than thick pieces do).

Combine the flour, paprika and sea salt in a cake or pie pan. Drop each chicken breast in the mixture and toss to coat completely.

Heat the oil over medium high heat in a large oven proof skillet. Drop each chicken breast in the oil and brown on both sides (should take only about four minutes). Remove chicken breasts and keep warm on a plate.

Pour the lemon juice and chicken broth into the pan and stir to deglaze. Place the chicken back into the pan and sprinkle with the brown sugar and lemon zest. (If your pan isn't oven proof, use a casserole dish to finish baking the dish.)

Bake for thirty minutes, or until internal temperature reaches 165.

Dear Readers...

2011-12-25T04:00:00.000-07:00

Wishing you all a very joyous day!

Balsamic and Onion Pot roast

2011-12-22T06:00:00.000-07:00

Whenever we get a beef we go through the meat in a certain order, steaks are gone first, followed by the burger and stew meat, and lastly we always have roasts. It isn't that we don't like a good roast, but rather that I don't have a lot of experience producing a roast that is moist and juicy and flavorful. I don't want to waste a good cut of meat on experimenting, so I usually wait until there are no other choices left and then make the roasts.

When this happened recently, I turned to Pinterest for inspiration. If you have not checked this site out I am urging you to do so very soon. It is a plethora of ideas of ALL kinds, but my favorite are the food boards. I found this recipe that someone pinned from Kalyn's Kitchen. It is a slow cooker roast recipe that is moist, tender, and full of flavor. I LOVE the depth of flavors created by the balsamic vinegar and beef broth along with the sweet roasted onions. We served it with creamy mashed potatoes and green salad. ENJOY!

Balsamic and Onion Pot Roast

Recipe Source: modified slightly from Kalyn's Kitchen

3-4 pound boneless chuck roast
Seasoning Salt

Onion Powder

Garlic Powder
black pepper to taste
1-2 T olive oil (depends on your pan)
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar
1/2 cup tomato sauce

Rub meat well with seasoning salt, onion powder, garlic powder and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.

While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices. Deglaze pan with 1/4 cup water and add to sauce mixture.

Place onions in bottom of slow cooker. Put meat on top of onions and pour beef stock mixture over. Cook on low for 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time.

Remove meat from slow cooker and cover with foil to keep warm. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions.

The leftovers make GREAT sandwiches!!

Peanut Butter Chocolate Cake Cheesecake

2011-12-20T17:00:00.000-07:00

This cake, THIS CAKE, is unlike any other cake I have ever made. It is a cake, within a cake, that has surprises throughout...good surprises like caramel, peanut butter cups, and peanuts...oh yes, it crazy rich, but soooo delicious!

Usually I am all for easy, fast, economical, or all of the above. This cake is not any of those things; however, for the holidays I am willing to splurge for a dessert that makes the entire family drool in anticipation. I served this for a dessert party that my sister-in-law hosted after Thanksgiving and it was a hit for everyone who tried it. At one point three of us were standing around what was left eating bites with our forks and visiting.

I found this recipe by complete accident when I stumbled upon the blog Sprinkle Bakes. If you have not seen this blog, go there right now and check out the many, many, many, tasty and beautiful recipes. I made a few changes to the original recipe but nothing that changed it too much. A few pointers:

1. You need time to make this cake so plan accordingly
2. Read the recipe a few times before starting it!
3. Use good quality chocolate to make the ganache and chocolate curls (check out this video for a how to on making the curls
4. Take the cake out of the freezer about 15 minutes before slicing, and use a hot butcher knife to cut through the multiple layers.
5. Last but not least, ENJOY!

Peanut Butter Chocolate Cake Cheesecake
Recipe Source: modified slightly from Sprinkle Bakes

**Cook's note...store this cake in the freezer. The multiple layers will start to collapse if it gets too soft**

Crustless Cheesecake portion:
30 mini peanut butter cups, each one quartered
2 sticks (16 tbsp) softened butter
1 cup granulated sugar
4- 8 oz packages cream cheese, softened
1- 3 oz. package cook and serve vanilla pudding
4 eggs
2 tsp baking powder
1 tbsp lemon juice

Preheat oven to 325 degrees. Grease two 9" pans with shortening, line the pans with parchment and then grease the parchment. Lightly flour the pans and tap out excess over the sink. Set aside.

Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients except peanut butter cups. Mix again until smooth.

With a rubber spatula, fold in quartered peanut butter cups. Divide batter evenly between pans. You should have 8 cups of batter, so 4 cups in each pan. Smooth batter with offset spatula (Fig.1) and bake for 55 minutes to 1 hour. Cheesecake will puff up during baking, then deflate when taken out.

Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer, and leave until frozen solid.

Turn out frozen cheesecake layers and peel parchment from the bottoms. Line the pan they were in with enough parchment or wax paper to hang over the sides of the pan (Fig. 3). Place the cheesecakes back in the pans. This makes removal FAR more easy after caramel layer has been added. Place cheesecakes back into the freezer while you make the caramel layer.

Caramel for cake layers:
2-14 oz cans of sweetened condensed milk
10 tbsp. butter
80 caramels
Scant cup of salted peanut halves

Important note: This recipe is made in two batches (one batch for the cheesecakes and one batch for the chocolate cakes), so all of the ingredients are divided.

In a large microwaveable bowl, place 1- 14 oz. can sweetened condensed milk, 5 tbsp. butter, and 40 caramels. Heat at 1 minute intervals until smooth. My household microwave at full power took about 4 minutes.

Pour caramel evenly over frozen layers of cheesecakes. Be careful to not let much of the caramel drip over the sides. Sprinkle each layer with 3-4 tbsp. of salted peanut halves. Return cheesecake layers to freezer.

Chocolate cake portion:
1 3/4 cup all purpose flour
2 cups sugar
3/4 cups cocoa powder, unsweetened
2 tsp. baking powder
1 tsp salt
1 cup buttermilk
1/2 cup canola oil (or other vegetable oil)

2 eggs
2 tsp. vanilla extract
1 cup of coffee - must be hot!

Grease 2- 9" pans with butter and line with parchment. Grease parchment and lightly flour pan, tapping out excess. Preheat oven to 350 degrees.

Sift all the dry ingredients into the bowl of a stand mixer fitted with paddle attachment. In a 4 cup glass measure, mix all the wet ingredients except hot coffee!

Turn mixer on low speed and gradually add wet ingredients to dry. Stop and scrape down the bowl. Return mixer to low speed and beat in hot coffee. The mixture will be very thin but don't worry!

Divide batter evenly between the two pans, and bake for 35-40 minutes (check at 35). Cake is ready when toothpick tester comes out clean. Cool slightly in pans. Run knife around the edge of cakes and turn them out. Let them rest on a cooling rack.

When cool, level cakes. . Line cake pans with parchment or wax paper, enough to hang over the edges (just like previously with the cheesecake layers). Return cake layers to parchment lined pans.

Make 2nd batch of caramel as directed for the cheesecake layer. Pour caramel evenly over both chocolate cake layers. Place caramel covered cakes in freezer until caramel has hardened a bit (about 15 minutes).

Remove all cake layers from freezer. Remove all cake layers from pans using the parchment overhang to pull them out. Stack layers beginning with 1 layer of chocolate cake as the bottom, then cheesecake layer, then chocolate layer, and last cheesecake layer will be on top. Wrap layers in plastic wrap and freeze overnight. You'll frost your cake the next day.

Chocolate ganache frosting:

13 oz. or 1 2/3 cup semisweet chocolate chips
1 1/2 cups heavy cream
1/2 tbsp. corn syrup

8 oz cream cheese softened

Note: Remove cheesecake layers from freezer and unwrap. Choose your serving plate and line it with wax paper strips. Place cake over strips. Now you're ready to frost.

Put chocolate chips in a medium bowl or 4 cup measure. Heat cream in a saucepan over medium high heat until very hot but not boiling. Pour hot cream over chips and stir until smooth. Remove 2/3 cup chocolate mixture and pour into a small bowl. Add 1/2 tbsp. corn syrup and stir. When combined, immediately pour over top of cake, creating a shiny dark topping and taking care that most remains on top of the cake and doesn't spill down the edges. Return cake, uncovered this time, to freezer.

Fit stand mixer with whisk attachment. Beat the softened cream cheese until light and airy then pour remaining chocolate ganache into the stand mixer bowl and whip on the highest speed for 5-10 minutes (I set my timer for 7 minutes) until icing is light and fluffy. Icing is ready when it is thick and can be pulled into a stiff peak.

Remove cake layers from freezer and frost sides with chocolate ganache using an offset spatula. The whipped frosting should grab on to the frozen cakes well. Use all the ganache frosting, evening the cake's surface as you work. Return to freezer

Chocolate curls:
1 1/2 cups chocolate chips -semisweet

Equipment:

11x14 cookie sheet

Small brownie spatula with a sharp edge - like this one

Melt chocolate chips at 30 second intervals in the microwave; stir until smooth. Pour onto cookie sheet and spread evenly with an offset spatula. Place in refrigerator for 5-7 minutes, or until the chocolate is firm and has a matte appearance.

Remove from refrigerator and let stand for a few minutes (3-5ish) at room temperature. With a small, sharp spatula, begin scraping chocolate at one edge in a thin strip. If chocolate breaks into pieces it is too cold, so allow it to stand a few minutes more at room temp. Chocolate should curl easily as you run your spatula under the chocolate and down the length of the cookie sheet. Place curls in a small bowl and store in refrigerator until ready for use.

To garnish cake top with the chocolate curls. If you want curls on the side of the cake, allow it to soften a few minutes then gently place on the sides of the cake.

Pumpkin Pound Cake

2011-11-28T06:00:00.000-07:00

It is Secret Recipe Club time again! This month I was assigned the blog, Savannah's Savory Bites. It is a fun blog full of recipes that are tasty, easy on the budget, and easy to prepare. Yes, it is right up my alley! Because this Secret Recipe Club posting is during the holiday season, I decided to make a Pumpkin Pound Cake. We love pumpkin year round in this house so I always have a can of it in the pantry ready for a delicious treat.

This recipe is exactly what holiday desserts should be in my opinion. Warm and delicious full of sweet spices and moist from the canned pumpkin. We topped ours with fresh whipped cream, oh yes it was a delicious dessert, but it also makes a great breakfast treat too! Enjoy!

Pumpkin Pound Cake
Recipe Source: Savannah's Savory Bites

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1 teaspoon salt

3 cups white sugar

1 cup vegetable oil

4 eggs

1 (15 ounce) can pumpkin puree

1/2 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a Bundt pan.

Mix the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

In a large bowl, beat together sugar and oil until foamy. Add eggs one at a time beating thoroughly after each. Mix in pumpkin.

Stir in flour mixture alternately with milk.

Pour batter into prepared pan.Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.

Add small cup of water to oven in heat proof pyrex while the cake cooks for a moist texture.

Dear Readers...

2011-11-11T14:47:00.001-07:00

I want to first say thank you to all of the people who read my blog. I love all the comments and support I get from everyone! Next, I wanted to let everyone know that I will be taking a break from blogging for a few months, aside from a few special groups I have already committed to being part of. Due to some health issues with my daughter, I have to change how my family eats, and also how I cook. It is like learning to cook (and eat) all over again. If it means we get to the bottom of some of her health issues I'm all for it. Hopefully soon I will be back to blogging on my (semi) regular basis with tons of new recipes.

Until then, keep ENJOYING the food you make and please let me know what you make and how it turns out!

Jenn

Mozzarella Cutlets

2011-10-31T06:00:00.000-06:00

For a few months I have been following a couple of blogs that participate in The Secret Recipe Club. It is a private group of bloggers who are each assigned a blog to make a recipe from. Everyone posts the recipe they chose at the same time on the same day as the rest of the group. It looked like a lot of fun and a great way to find new food blogs with great recipes. This is my first time participating and I have to say it was a lot of fun!

The blog I was assigned is called Enriching Your Kid and it is full of wonderful recipes that taste good and are good for you and your family. The author is writing about her journey as she makes her mother's recipes and nourishes her family. Her recipes range from nourishing pasta dishes loaded with delicious veggies to fruit salads and tips about packing great cold lunches. I have quite a few of her recipes marked to make soon but I chose the Cheese Cutlets to make first because they were calling to me. Yes I know it sounds strange but once in a while a recipe, especially those made with cheese and potatoes, call out to me and I am literally forced to make it.

The term cutlet has many meanings depending what part of the world your recipe comes from. I am used to a cutlet that is a piece of meat pounded thin and lightly fried with a delicious sauce. These cutlets are entirely different. I did a little research and found that potato cutlets are common in Indian cuisine and can be flavored with a variety of spices and herbs. This version is very simple and appeals to all the flavors my family loves. I didn't have any fresh coriander so that was left out but I am sure it would only make the dish even better. I made one version with mozzarella cheese as per the original recipe and also a batch with cheddar cheese. Both were delicious! The outside was light and crispy with a wonderful smooth and cheesy filling. We served our's with a sour cream dipping sauce flavored with garlic and herbs but the original post says to serve them with a tomato-chili dipping sauce. I think either one would be amazing. I hope you ENJOY!

Mozzarella Cheese Cutlets

Recipe Source: Enriching Your Kid

3tbs grated mozarella cheese

3 potatoes

1/2 tsp freshly ground pepper

1/2 tsp oregano

1tsp cumin

1/4 tsp chilli powder

2 tbs chopped fresh coriander

salt to taste

fine semolina or bread crumbs to cover cutlets
Oil for frying

Preparation-

Wash clean the potatoes, cut them into quarters and boil. Cool the potatoes enough to handle and peel. Mash the potatoes and add the grated mozzarella cheese, and herbs and salt. Mix well. Roll into balls and form into cutlets. Roll the cutlets into the semolina or bread crumbs and press it in. Fry on all sides over medium heat (I would recommend a non stick skillet). Serve hot with a sauce of your choice or just plain.

Lasagna Soup

2011-10-29T19:02:00.000-06:00

Fall is here and I'm ready for soup. Warm, steamy, comforting, soup that warms you from the inside out. I can't think of a better meal on a crisp fall day than a bowl of delicious soup and warm bread. When I found this recipe on Pinterest I knew it was a recipe I would make right away...as in that VERY day. The clencher was a little something called "Cheesy Yum," a mixture of ricotta and parmesan cheese that rests in the bottom of the bowl as you ladle up the soup. It creates a cheesy, gooey delight to enjoy with each bite. I highly doubt that anything topped with a concoction of "cheesy yum," could be bad.

As it cooks this soup fills your home with the lovely smells of Italian food. It will make your children run to wash their hands in anticipation. If you are lucky, you will have a dinner table filled with the sounds of clinking spoons and comments like, "wow," "this is amazing," and my all time favorite "you are the BEST mom ever!" Serve with some warm French bread, bread sticks, a bread bowl or any carb of your choice. ENJOY!

Lasagna Soup
Recipe Source: Adapted very slightly from A Farm Girl's Dabbles via Pinterest

2 tsp. olive oil

1-1/2 lbs. Italian sausage or burger
2 large onions chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
salt and freshly ground black pepper, to taste

Cheesy yum:
15 oz. ricotta
1 c. grated Parmesan cheese
1/2 tsp. salt
large pinch of freshly ground pepper
(The original recipe called for 8 oz of ricotta and 1/2 c. of parmesan cheese but because my family LOVES cheesy lasagna I double the amounts)

2 c. shredded mozzarella cheese
1/2 c. finely chopped fresh basil leaves

Heat olive oil in a large pot over medium heat. Add sausage or buger, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in a soup bowl, ladle the hot soup over the cheese and top it all off with mozzarella cheese and fresh basil.

Caramel Sauce

2011-10-17T19:01:00.002-06:00

Which would you choose, a caramel sundae or a hot fudge sundae? I am a caramel girl. I think it is because it reminds me of my grandpa who loved caramels. Every time I eat caramel on anything I remember him enjoying a bowl of ice-cream topped with rich and sweet caramel sauce. But in all honesty, I can eat it with a spoon and ditch the ice cream altogether, YUM!

Caramel is melted sugar and it has a reputation for being tricky or temperamental to make. I will admit that it isn't the easiest thing ever, but if you follow the directions and use the right tools you will end up with yummy, thick, delicious caramel sauce that makes vanilla ice cream better, and any apple dessert amazing. So, be brave and try a batch you won't want to go back to the store purchased kind again!

The Basics

There are two ways to make caramel. The dry method involves heating sugar in a pan until is begins to melt. There is nothing else added and it can be tricky. The wet method, which I prefer, is done by bringing sugar and water to a boil and carefully supervising it as it goes through the stages of cooking.

WARNING!

You need the right tools and the right environment. Please don't leave your eight year old to stir the pot or be cooking a masterpiece dinner at the same time. This stuff needs some attention and care when working with it. Boiling sugar is extremely extremely hot. It will burn you if you are not careful. We are heating this stuff to over 380 degrees (water boils at 212 degrees F!!)

Please Have:

a large heavy pot (you don't want the sauce to boil over)

heat safe stirring utensils (wooden or silicone is awesome!)

Candy thermometer that you trust. Some are not accurate and you don't want burnt caramel.

A bowl of ice water next to your work area just in case you get boiling sugar on yourself.

Please for your safety and to guarantee the results of your sauce:

Give your attention, your full attention to this sauce

Do not touch or taste the sauce

Be careful when adding the cream

Homemade Caramel Sauce

Recipe Source: I'm not sure. This recipe was tucked in with some of my grandmother's old recipe cards.

Ingredients
1 cup sugar
1 tablespoon corn syrup
1/4 liquid cup water
1/2 liquid cup heavy cream, heated until warm
2 tablespoons unsalted butter, softened
½ teaspoon fine grain salt
1 teaspoon vanilla extract

Directions
In a heavy pot combine the sugar, syrup, and water. Put you candy thermometer in the pot, making sure the tip is under the liquid.

Over medium heat, stir the mixture until the sugar has dissolved and the syrup is bubbling. Continue the boil, but not stirring it until the sugar turns an amber color and the thermometer reads 380 F. Watch closely because it will burn very quickly. Immediately remove the syrup from the heat and pour in the cream. It will bubble up, but don't be alarmed.

Using your spatula or wooden spoon stir the mixture very well. Some syrup may want to settle on the bottom but keep stirring. Once your mixture is smooth stir in the butter and salt. If you have lumps that sneak in, return the pot to the heat and stir well. Allow the mixture to cool about 5 minutes then add the vanilla.

This will keep for a few days on the counter or in the refrigerator 2 months. Reheat in the microwave or over low heat on the stove.

Thick and Chewy Chocolate Chip Cookies

2011-10-07T10:00:00.000-06:00

The theme this month for the Crazy Cooking Challenge (check out all the great links below!) is chocolate chip cookies. I'm so glad because it forced me to try a new recipe, it has changed my view of my old cookie recipe. After I tried these cookies from Megan over at WhatMegan's Making, I discovered that I had been settling in the Chocolate Chip Cookie Recipe department.

These cookies aren't skimpy on the chocolate, oh no! They are loaded with chocolate pieces nestled into a fabulous cookie batter and then topped with coarse sea salt. The ingredients come together perfectly creating a rich and decadent cookie. Truly, I would call them the Ultimate, the Best, the Awesomest, the Tastiest, which ever adjective you like, to describe them. I made a double batch for my son's game and every crumb was gobbled up before I could blink.

Please, please, please go make a batch of these cookies they are my new favorite!! ENJOY!

P.S. Don't forget to check out all the other great recipes linked up to the Crazy Cooking Challenge below. If you want to vote, mine is number 69.

Thick and Chewy Chocolate Chip Cookies

Recipe Source: Modified slightly from What Megan's Making

2 cups plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks unsalted butter, very soft but not melted all the way
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips or chunks
coarse sea salt (optional)

Adjust the oven racks to the upper and lower middle positions and heat the oven to 325. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

In a medium sized bowl, whisk together the flour, baking soda and salt and set aside. Using an electric mixer, beat the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until incorporated. Stir in the chocolate.

Roll about 1/4 cup of dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface. This will give the cookies a bakery-like appearance. Place the the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart. Sprinkle with sea salt if desired.

Bake until the cookies are light golden brown and the outer edges start to harden, yet the centers are still soft and puffy, 15-18 minutes. Rotate the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets to retain their chewy texture.

CHEAP CHICKEN!

2011-10-01T21:13:00.001-06:00

We eat a lot of chicken at my house...I mean a lot (many of them are here on the blog). This is thanks in large part to the great deals I get by ordering it in bulk through Zaycon Foods. Every fall they have a chicken event and this year I am getting my chicken for $1.49 p/lb. The chicken is boneless, skinless breasts that have never been frozen.

All you have to do is go to the Zaycon foods registration page, register, place your order, then pick up your chicken on the day of the event in your area (there is a list of locations on their website). You don't even have to get out of your car. Then go home and package it however you like and throw it in the freezer.

I don't normally do promotions on my blog, but for this kind of deal I had to share it with all of you. I mean, who doesn't want chicken for a price like that? Plus, they sell beef, bacon, and regional produce throughout the year as product is available. I have never been disappointed with the products I have ordered from them.

If you decide to register, and feel so inclined, please list me as a referral using my referral code ZF1851 or following the registration link above and then tell your friends and family to do the same for you. It means you can start getting discounts on top of the great price and so can I. Enjoy your chicken!

Jenn

Slow Cooker Orange Chicken

2011-09-22T18:39:00.000-06:00

I love orange chicken. But not just any orange chicken, a delicious sweet and crispy orange chicken that I remember eating when my family lived in Washington. The restaurant was an old pizza place that had been remodeled into a Chinese restaurant. My mom used to take us there and my memory of the orange chicken leaves me drooling. Now, as a grown up nothing has quite matched up. Oh, yes, I have found many an orange chicken dish to try but none left me wanting more. They were too sweet, not orangey enough, too sour, too gooey/sticky/thickish or simply just not good.

So, when I stumbled onto this recipe I was excited for a few reasons. First, I had all the ingredients (WOOT!). Second, it cooked in the slow cooker (WOOT! WOOT!) and third, it is much healthier than fried versions (Triple WOOT!). While it may not be what others deem as the best ever, I was pleasantly surprised how the flavors came together. The orange flavor is front and center, but other flavors join in and create a sweet and savory sauce that doesn't remind one of breakfast. We served it over home made rice pilaf and fresh green beans on the side. My kiddos devoured it, and I am anxiously awaiting lunch tomorrow when I can eat some of the leftovers. ENJOY!

Slow Cooker Orange Chicken
Recipe Source: Modified slightly from Fake Ginger

1 pound boneless chicken, cut in 2-inch chunks
1/2 tablespoon kosher salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed
3 tablespoons brown sugar or honey
1 teaspoon balsamic vinegar
3 tablespoons ketchup
1/2 tablespoon grated ginger
1/4 teaspoon granulated garlic
Red pepper flakes to taste if desired.

**Cook's Note-I used a tiny pinch of the red pepper flakes in the recipe and sprinkled more on top afterwards for more heat.**

Put the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, ketchup, ginger and garlic. Pour sauce mixture evenly over the chicken, and toss to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. If desired thicken with some cornstarch and water during the last 10 minutes of cooking. Serve over rice.

I'm back and introducing my new love....Ruby

2011-09-20T13:39:00.001-06:00

I didn't share with most of you that I have been in mourning the last few months. My dear, faithful, and trusty Kitchen Aide died on me. My husband, who is very handy and mechanically inclined, stepped in while the poor thing was sputtering away and tried to no avail to save my favorite kitchen appliance. But, there was nothing that could be done. The motor was fried in a fluke accident when an interior bolt came loose.

As a result of losing my cooking companion, and life in general which includes three hunting trips, computer issues, kids going back to school, and me finishing my degree, I haven't been cooking much. But now, life is slowing down a little bit and for my birthday my mother in law gave to me Ruby, my new Kitchen Aide mixer (yes, I know it isn't really normal to name an appliance but I couldn't help it. I justify my actions by arguing that people name cars and boats and all kids of things so why not my shiny, new mixer?)

Ruby is RED, hence the name, and I can't wait to start making some of the recipes I having pinning on Pinterest. (If you haven't checked Pinterest out yet please go take a peak at my boards. It's a virtual pin board for all great things you love and slightly addicting!) Below is a picture I took when Ruby came out of the box and arrived at her new home on my counter top.

Italian Chicken Dunkers

2011-08-29T04:00:00.000-06:00

I have a little confession to make. There is a certain national fast food chain that makes chicken nuggets that I will eat whenever I can justify it. There is nothing healthy or good about them and after reading the ingredient list I should be utterly appalled, vowing to never consume them again. But, something about how they taste, their crispy texture and the bar-b-que sauce I dip them in makes me crumple and I consume them all along with the fries and a diet soda. Yes, I admit I not only eat the nuggets but I also buy them in a combo meal. Unfortunately all three of my kiddos also love these bites of fried, over-processed goodness too. It is not something I am proud to admit.

Do I endorse this kind of eating? Absolutely not. It goes against all the changes I have been trying to make for the health of my family. But what is a girl to do when the nugget craving hits not only her but the entire family? Well come up with a recipe that we all can be happy with and that is at least somewhat healthy. And that is how the Italian Chicken Dunkers I am about to share with you were born.

Are they similar to many other recipes out there? Yep, they sure are but my kiddos and I have made them more than once perfecting the recipe into something we all love. You can eat them straight out of the oven or pop them into the freezer like the over processed and expensive nuggets seen in stores but, these are soooo much better! They are baked, not fried. They have homemade breadcrumbs seasoned with lots of garlic and best of all parmesan cheese. YUM! Go make up a batch and see for yourself, I promise you will love them too. Enjoy!

Italian Chicken Dunkers
Recipe Source: A Cook's Quest

1-2 pounds chicken breasts-cut into strips
1-2 cups flour for dredging
fresh breadcrumbs (I used about 8 large slices of bread) or store bought if you want. I would suggest panko.
2-3 eggs, beaten
onion powder
garlic salt
1/4-1/2 cup parmesan cheese
4 T melted butter or olive oil

I wish I could give you exact measurements, but really this is a recipe that can be customized to your liking.

Preheat oven to 425 F.

Season flour with salt, pepper and garlic.

Place bread into your food processor and pulse until the consistency you want. I like a bigger fluffy crumb so I leave mine pretty rough. Pour into a pie plate and add onion powder, garlic salt and parmesan cheese.

Set up an assembly line to dredge the chicken. Start with the flour, then egg, then breadcrumb mixture. Place chicken pieces on a buttered baking sheet. Brush with melted butter and bake for 10-15 minutes, depending on the size of your nuggets, or until the juices are clear and the meat is cooked through.

Dip in your favorite sauce. We chose marinara because it's what we had on hand, but any dipping sauce would be great. I think next time we will use homemade ranch.

Cream Cheese Banana Bread

2011-08-23T17:20:00.002-06:00

I am not a lover of bananas, but I LOVE, LOVE, LOVE banana bread. There isn't much to say about this recipe. It is easy to mix up and the tastiest banana bread I have had in a very long time. Next time you have some bananas that don't look so pretty try mixing up a batch of this. You won't be sorry. ENJOY!

Cream Cheese Banana Bread

Recipe Source: A Thrifty Mom

3/4 cups softened butter

1 (8oz) cream cheese softened

2 cups sugar

2 large eggs

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups mashed bananas ( about 4 bananas)

1 cup pecans (optional)

1/2 teaspoon vanilla

In a bowl combine the butter, cream cheese and sugar until well blended. Add the two eggs and mix well. Add the dry ingredients and mix until everything just comes together, you don't want to over mix it. Add the bananas, nuts and vanilla.

Pour into a large greased bread pan or two small greased pans. Bake at 350 F for about an hour or until a toothpick inserted in the center comes out clean.

**Cook's note: These make wonderful muffins too. Just adjust your baking time.

Checking In!

2011-08-04T16:51:00.000-06:00

Hello everyone! I am sorry that it appears I dropped off the face of blog world without a hint of my whereabouts and more importantly without any new recipes to share. My family went on vacation for a week and I thought I had some wonderful posts scheduled to appear in my absence but I did something wrong. Not only did nothing post, but they also aren't in my drafts. Needless to say I am a bit frustrated at the moment!

But, back to the vacation stuff. We went to a wonderful theme park called Silverwood, in Northern Idaho after attending a close friend's wedding. If you have never been to the Northern part of the state it is a great place for a family vacation. We were able to spend time in Sandpoint enjoying the beautiful town and Lake Pend Oreille and then time at Silverwood. Silverwood has something for everyone but this year it was especially fun because our littlest guy who is five got to go on some of the big roller coasters his favorite was Timber Terror and our oldest was tall enough to go on the granddaddy of all of them, The Aftershock. I loved the Cork Screw and the Panic Plunge. There is nothing like getting scared to death in order to have a little fun!

Corn Dog Muffins

2011-07-19T11:36:00.003-06:00

I don’t know about your house, but summers are BUSY around here! Lately I have been very dependent on my stand by recipes for dinners. Breakfast in the evenings has been occurring at least twice a week, and the easy options of sweet and spicy chicken tacos, spaghetti with slow cooker marinara and bean and chicken burritos have been regulars. In between baseball practices, tournaments all weekend, work, and everyday life I just didn’t want to make new dinner recipes. Instead I made sweet treats, breads, and food that, while they are OK in moderation, probably wouldn’t do so great as dinner.

It is time to start incorporating some healthy options for snacks, lunches and dinners. That is why I made these corn dog muffins. My kids LOVE corn dogs but I don’t love the deep fried, processed versions that I buy at the store. I have seen this idea floating around blog land for a while and decided to give it a try. My kids loved them and think it is even funnier to say they want to put ketchup on their muffins; they laugh and laugh about it like it is the funniest thing in the world to them. Which makes me start to laugh too because they are just so darn cute!

Ok…so the muffins…they are a cinch to make, tasty and like most of my favorite recipes can be changed up to suit your tastes. Plus, and don't tell my kiddos this, they are much healthier. The basic idea is to whip up a batch of cornbread, throw in some hot dogs, bake and eat. But you can get fancy if you like, we add cheese, jalapenos and once in a while if I have a wild hair I might use turkey dogs instead of beef dogs, they would even be good topped with chili…OH MY! ENJOY!

I'm also linking up, go check out the other great recipes people are sharing!

Corndog Muffins

Recipe: A Cook’s Quest inspired by Blogland

Cornbread batter (my recipe is below)
1 cup all-purpose flour, sifted
1 cup yellow cornmeal
1 Tbsp baking powder
½ tsp salt
2 eggs, beaten
1 cup milk
¼ cup sour cream
¼ cup melted butter
¼ cup honey
2 Tbsp sugar

High quality hot dogs/turkey dogs/chorizos/sausages cut to fit your tins

Extra filling items to make your muffins even tastier-jalapenos, grated cheese, green onions, and peppers are some that we like.

Directions:

Pre-heat oven to 400 F. Line muffin tins with liners.

Mix one batch of your favorite cornbread. Fill muffin tins about ½ full with cornbread mix. Add cut hot dogs, cover with more batter. Bake 16-18 minutes. Eat

Peanut Butter Cup Ice Cream

2011-07-16T09:54:00.002-06:00

As I have mentioned a time or two, peanut butter and chocolate are one of the combinations that everyone in my house loves. Usually, barring any major baking catstrophes, if a recipe calls for these two ingredients it is sure to be a hit especially with my husband. When I stumbled onto this recipe at The Farm Girl Recipes I knew it was going into the Ice Cream Friday series.

This ice cream has a wonderfully smooth texture thanks to the creamy peanut butter and heavy cream. It has the salty flavor one expects, but is balanced nicely with the sweetness from the sugar and the chocolate. Oh, and I can't forget to mention the chunks of peanut butter cups throughout. The only thing that could have made it better was a covering in hot fudge, but we didn't not have any. So, my poor family suffered through and it all up without fudge and let me tell ya they were real troopers about it. ENJOY!

I'm linking up, go check some other great recipes!

Peanut Butter Cup Ice Cream
Recipe Source: Modified slightly from The Farm Girl Recipes

1 1/2 c smooth peanut butter
3/4 c white sugar
2 cups milk
1 1/4 heavy whipping cream
2 T vanilla extract
12 regular sized peanut butter cups, frozen and chopped

To make the base, combine peanut butter and sugar until smooth using an electric mixer. Add milk and mix on low until sugar is dissolved- a full two minutes. Really give this some time or you will end up with grainy spots from the sugar. Add the heavy cream and vanilla and beat until well combined and smooth. Refrigerate at least 1 hour to chill the mixture.

Follow your ice cream makers directions and process the base. A couple of minutes before you're ready stop the mixing, add in the chopped, frozen peanut butter cups. The ice cream will be a soft-serve consistency at this point. You can eat it now, or place in the freezer for a hard set.

It's Ice Cream Friday! #111 Strawberry Swirl Cheesecake Ice Cream

2011-07-08T07:09:00.003-06:00

Did you know that July is National Ice Cream Month? I sure didn't, but I'm so excited to find out because it makes the timing of this recipe perfecto, in fact I think I will use this National Ice Cream Month as the reason to post a new ice cream recipe every Friday for the rest of the month and maybe, just maybe, we will have ice cream for dinner as a sweet surprise. My family will be be so happy!

I made this delicious ice cream last week with Br2. She is my sidekick in the kitchen and has been requesting that we pull out the ice cream maker that Santa brought her (isn't he a smart guy to think of bringing her a real ice cream maker?), and make some delicious homemade ice cream. Now that the temperatures have reached appropriate ice cream eating weather I couldn't say no.

Now, onto the ice cream. If you like cheesecake and don't feel like heating up your kitchen, this is the dessert for you! It is rich and sweet and creamy just like a baked cheesecake. The strawberry swirl is divine as it mingles with the creaminess of this frozen treat. I implore you to whip up a batch, and surprise your family with ice cream for dinner one hot evening. ENJOY!

I'm linking up again, go check out all the great recipes others are posting!

Strawberry Swirl Cheesecake Ice Cream
Recipe Source: The ice cream maker recipe book modified slightly by A Cook's Quest

Ice Cream Base
1/2 pint heavy cream
8 oz sour cream
8 oz cream cheese, softened
2 Tbl. fresh lemon juice
3/4 cup sugar
1/2 tsp vanilla

In a mixing bowl with and electric mixer, beat the cream cheese and sugar until smooth. Add the sour cream, mix until well combined. Add the heavy cream, lemon juice and vanilla mixing until it is very thick. Cover and chill 2-3 hours or over night.

Make the strawberry sauce while the base is chilling. This will allow the sauce to cool enough.

Take the chilled mixture and beat until creamy. Pour into your ice cream mixer and follow the manufacturer's instructions.

When the ice cream is set, scoop out some of the ice cream into a bowl. Pour on some of the strawberry sauce. Add more ice cream and repeat the strawberry sauce. Once you have all the ice cream in the bowl with the desired amount of strawberries uses a offset spatula or butter knife to kind of swirl the strawberry throughout. Place in the freezer to hard set the ice cream or eat immediately if you like a soft serve.

Strawberry Sauce
2 cups fresh strawberries, hulled
2 Tbl. sugar
2 tsp. water

Combine all ingredients in a sauce pot over medium heat. Stir frequently. When the strawberries begin to break down begin mashing them with a large fork or potato masher. Continue cooking over medium to low heat stirring frequently until reduced into a thick sauce. Keep an eye on this you don't want burnt strawberries with your ice cream! When it is thick, remove from the heat and allow to cool completely before adding it to the ice cream.

Baked Penne with Chicken, Broccoli and Cream Sauce

2011-07-06T11:05:00.000-06:00

I don't think I can ever get tired of pasta with cream sauce. Even on a hot summer day, I can devour a warm, saucy, creamy, cheesy, bowl of pasta. It is comfort food for me and love trying different variations. This recipe is ideal, I think anyway, because it can be made ahead and the end result is still the same--a delicious pasta nestled in cheesy cream sauce with bites of tender chicken, crisp broccoli and sweet tomatoes from my garden. Definitely go try this soon, and I would recommend doubling the recipe so you have one for the freezer too. Enjoy!

I'm linking this recipe go check out all the other great recipes people are posting!

Baked Penne with Chicken, Broccoli, and Mozzarella

Recipe Source: Modified slightly from Mel's Kitchen Cafe

*Note from Mel: See the asterisk below the recipe for make-ahead directions.

Serves 6-8

Topping:
3/4 cup bread crumbs (store-bought or make your own)
2 tablespoons butter, melted
1/2 cup parmesan cheese

Filling:
1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta or small pasta of your choice
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1/2 cup heavy cream
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces mozzarella, shredded
8 ounces oven roasted tomatoes chopped or jarred sun dried tomatoes drained and chopped
In a small bowl, combine the bread crumbs, parmesan cheese and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.

Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. Cook the broccoli for 1 minute, until it is bright green but not longer or it will end up mushy in the end. Remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.

While the pasta is cooking, add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, cream and milk; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the tomatoes and mozzarella.

Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes.

Stained Glass Jello and more 4th of July Recipes

2011-07-04T09:37:00.001-06:00

Oh what can be better than a BBQ with great friends and family for the 4th of July? Not much in book!

This year I decided to make stained glass jello for the 4th of July. SO MUCH FUN! My kiddos loved the look and it was really easy. Also don't forget to try out some of the other recipes below that I found while I was looking through other sites!

I'm linking this post, go check out all the other cool recipes!

Stained Glass Jello
Recipe Source: I have no idea, this stuff is all over the Internet!

4 small boxes (3 oz. each) of Jell-O or store brand "gelatin dessert" in different colors. (I used two boxes of raspberry and two boxes of blue berry flavor)

1 (14 oz.) can sweetened condensed milk

2 envelopes unflavored gelatin (that Knox stuff)

For each flavor, dissolve one box of jello in one cup of boiling water. Pour into a container and chill

until firm.

After chilling the jello into small blocks. Carefully mix the blocks in a 9 x 13 pan.

In a separate bowl, sprinkle 2 envelopes unflavored gelatin into 1/2 cup cold water. After the gelatin blooms, add 1 1/2 cup boiling water and dissolve. Add the can of condensed milk. Stir and cool. Pour cooled milk mixture over jello and chill overnight.

Cut into blocks or shapes and serve!

4th of July Cupcakes by A Cook's Quest

4th of July Cookie Cake by Plum Pudding

Flag Cake by Crafty Mama

4th of July Fruit Salad by Chico and Jo

Firecracker Whoopie Pies by Annies Eats

Summer Berry Trifle by Family Fun Go

Orange Polenta Pound Cake

2011-06-29T08:08:00.000-06:00

Today I am guest blogging for my new blog friend Annie over at Real Life Living. She likes good food and saving money which, as you all know, is right up my alley! I posted an Orange Polenta Pound Cake, and it is very tasty and very easy on the budget! Go check out Annie's blog for my full post, ENJOY!

Bacon and Cheese Burgers

2011-06-27T13:30:00.001-06:00

I'm going to spare everyone my raving and just say...go make these as soon as you can! If you love a good burger this one will be at the top of your list. Stuffed burgers are all over the place in blog land but they just were too complicated for me the day I planned to make them. Instead, I did these and boy were we happy with them! Really though, what could be bad about a burger that has bites of cheese and bacon mixed in? Is there anything wrong, ever, with adding bacon? Not in my book!!

What I love best is they are E. A. S. Y. to change up to suit your flavor preference. Next time I will add finely chopped jalapenos for the hubby who likes his burgers with a little spice to them. Go make them...please...and don't forget to pair them with these homemade buns because every great burger deserves a good bun to hold it all together! Enjoy!

I'm linking up to a few linky parties this week, go check out the great recipes everyone is posting!

Bacon and Cheese Stuffed Burgers
Recipe Source: A Cook's Quest

2 lbs burger
1 tsp garlic powder
2 TB dry minced onion
2 TB. Worcestershire sauce
1 tsp salt
1 tsp pepper
about 1 1/2 cups cubed cheese of choice
about 8 slices of bacon, fried and crumbled

Combine all the ingredients in a big bowl. Try not to mix too much, just enough to combine the ingredients.

Pat the burger into a uniform rectangle. Divide into equal portions. I did eight portions to equal 1/4 pound patties.

Place in the refrigerator for at least 30 minutes to firm up and allow the flavors to meld together. As the burgers are resting heat your grill. Grill burgers until desired doneness is reached and place on a delicious homemade burger bun with your favorite toppings. We added more cheese, pickles, tomato, grilled onions, lettuce, and fry sauce. Mmmm delicious!

For those who aren't from an area familiar with Fry Sauce...it also called Pink Sauce and is basically mayonnaise and ketchup mixed together. Every restaurant and home cook has their own little twist. Here is what mine "generally" looks like.

Jenn's Fry Sauce
1/2 cup mayonnaise
enough ketchup to added sweetness and to make the sauce pink, probably 1/4 cup or so
a squirt of mustard
BBQ sauce (more than the mustard, less than the ketchup amount)
2-3 shakes of seasoning salt
a squeeze of lemon juice or 1 tsp vinegar

Mix it all up in a bowl and top burgers with it or even better fry up some home made french fries and dip them in. Delicious!

A good burger starts with a GREAT BUN!

2011-06-26T20:17:00.000-06:00

I am a bit hesitant to say what I am about to say out loud for fear that it might jinx everything but, here goes anyway....I think the warm weather is almost (not finally) here! Yep, after the longest Spring with more rain and wind than I care to talk about, I feel safe saying Summer is close...very, very, close to arriving.

Of course with warm weather comes the season of grilling. The traditional menu around these parts are hamburgers and hotdogs with all the fixings and side dishes galore. But, a good burger deserves a great bun. The bun is what holds all those lovely flavors of meat, cheese, condiments and veggies together. It is vital, I tell you, to the burger experience.

Now, I know you can buy a bun at any grocery store and many gas stations but I wanted something more than the standard sesame bun. I found this recipe on allrecipes.com and with almost five stars how could I not try it? I am so glad I did! The buns were light and full of flavor, I would go so far as to say they are the best buns I have had in a long time! Enjoy!

Burger/Hot Dog Buns
Recipe Source: Adapted slightly from All Recipes.com

**Cook's Note-When I first made these I was afraid of making them too thin. Wrong thing to worry about! They get nice and fluffy so if you make them too thick you will end up with bread bowls and not buns. Still tasty but, a bit bulky for burgers!**

Ingredients

1 cup milk
1/2 cup water
1/4 cup butter
4 1/2 cups all-purpose flour
1 (.25 ounce) package instant yeast
1 tablespoons white sugar
1 1/2 teaspoons salt
1 egg

Directions
In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).

In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Let rest for about 45 minutes to an hour (longer if you have used regular yeast instead of instant). Punch down.

Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 15 to 30 minutes. Remember you don't want tall dinner rolls so this is just a rest!

Just before the rolls going into the oven you can brush them with egg wash and sprinkle with sesame seeds if you like. Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.

**For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.