Thursday, February 18, 2016

Smashed Burgers

This recipe comes from Ree Durmmond from food network. This will make about 14 burgers. Smashed burgers are great for kids parties.

          3 1/2 pounds ground beef
          Salt and black pepper
          14 slices American cheese
          14 small hamburger buns
          Whatever you like on burgers
          Divide the beef into 2 ounce portions and form into balls; you will have 28. Heat a large skillet or griddle over medium-high heat. Working in batches, place the beef balls on the surface and use a large spatula to smash them as flat as they can possible go. Sprinkle with salt and pepper. Cook for 2 minutes. Flip and immediately place a slice of cheese on half of the patties. Thirty seconds later, transfer the other patties onto the ones with the cheese. Wait a few seconds, then place on the buns. Keep going until you have 14 burgers. Serve with whatever you or your guests enjoy on burgers.

If you have older kids let them smash the burgers. It not only gives you a break, but it's fun for them also.

Saturday, February 13, 2016

Pumpkin Chocolate Chip Cookies

Everyone loves a good chocolate chip cookie, and a lot of people like pumpkin. This is a delicious combination of the two. This recipe comes from the kitchen of George Duran.

           1 Cup or 2 sticks unsalted softened butter
           1 Cup white sugar
           1 Cup light brown sugar
           2 Large eggs
           1 Teaspoon vanilla extract
           1 Cup canned pumpkin puree
           3 Cups of all-purpose flour
           2 Teaspoons baking soda
           1/2 teaspoon salt
           1 teaspoon ground cinnamon
           1/2 teaspoon ground ginger
           1/4 teaspoon ground nutmeg
           1/4 teaspoon ground cloves
           2 Cups (12-ounce bag) milk chocolate chips
           Nonstick cooking spray or parchment paper

             Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and let them cool on wire racks.

I apologize, but I am not able to put up a picture this week. I hope you enjoy these delicious cookies. A little tip if you want a softer cookies substitute more of the white sugar for light brown sugar. If you want a crispier cookie do the opposite.

Monday, February 1, 2016

Peanut Butter and Jelly Cookies

This is a delicious recipe that is a great comfort food. It's also a great one to make with the kiddos. It's made from stuff almost every kitchen has. If the kids are stuck at home on a snow day, or if you just want something fun simple and cheap to do to spend time with them; then this is something perfect to try.
             1 egg
             3/4 cup sugar
             1 cup creamy peanut butter
             1 teaspoon vanilla extract
             Nonstick cooking spray
             4 teaspoons reduced-sugar grape jelly
             Preheat the oven to 350 degrees F. In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop. Use about a tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer. Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get the perfect crunch.

This recipe may sound weird, but it is very good.