Monday, April 18, 2011

Hamburger Roll



When Garrett's mom came to visit she made us a bunch of these hamburger rolls and froze them for us to make later on. They may sound interesting but trust me they are dang good. It's kind of like a modified version of a beef roast. I know its kinda weird to pair beef with chicken flavored stuffing and cream of chicken soup but for some reason it turns out super yummy!

Hamburger Roll (Recipe from: Susan Peterson)
1 lb. hamburger
1 box stuffing mix, prepared (I usually use Chicken flavor)
1 can cream of chicken soup
1/2 cup milk
Salt
Pepper
Carrots
Potatoes

Directions:
  1. Preheat oven to 350F.
  2. Pat hamburger out into a rectangle to about 1/2" thickness.
  3. Spread prepared stuffing evenly on top and roll the hamburger up. If you wanted to freeze them you would do so at this point, just roll it up with saran wrap and foil. Completely thaw in refrigerator before cooking,
  4. Place in 8 x 8 baking dish with chopped carrots and potatoes.
  5. Mix cream of chicken soup with milk.
  6. Pour over meat and vegetables.
  7. Add salt and pepper to taste on top.
  8. Cover with tinfoil and bake for 3 hours.

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Sunday, April 17, 2011

Chocolate Chip Cookies

Everyone has their favorite chocolate chip recipe and here is mine!

Chocolate Chip Cookies (Recipe from: Momma W8)
1/3 cup butter (not margarine!)
1/3 cup shortening
1/2 cup white sugar
1/2 cup brown sugar (packed)
1 egg
1 tsp vanilla
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 cups flour
Chocolate chips

Directions
  1. Preheat oven to 375F
  2. Cream together butter, shortening, white and brown sugar
  3. Mix in egg, vanilla, salt, and baking soda
  4. Mix in flour
  5. Mix in chocolate chips
  6. Bake for 9 minutes
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Monday, April 11, 2011

Lemon Tea Cake


I finally have updated my cooking blog since Tommy boy! To be honest I haven't cooked much since I had him, babies need a lot of attention :-) Enjoy!

Lemon Tea Cake (Recipe from: Susan Peterson)
5-6 Lemons (for juice & zest)
1/2 lb. butter, room temperature
2 cups sugar
5 eggs, room temperature
1/3 cup lemon zest
3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 cup fresh squeezed lemon juice
3/4 cup buttermilk, room temperature
1 tsp. vanilla
Craisins, chopped (optional)

Directions
  1. Preheat oven to 350. Grease (I use shortening) and flour 2 loaf pans, set aside.
  2. Combine butter and sugar in mixing bowl. Beat until light and fluffy.
  3. Add eggs, one at a time and lemon zest.
  4. Sift together flour, baking powder, soda and salt. Set aside.
  5. Combine buttermilk, lemon juice and vanilla.
  6. Add flour and buttermilk mixture, alternating into mixing bowl starting and ending with the flour. Add chopped craisins if desired and mix.
  7. Divide the batter between the pans and bake for 45 minutes, or until a cake tester comes out clean.
  8. Cool in pans 10 minutes. Poke holes in cake with a tooth pick. Drizzle both loaves with half of the sugar syrup (recipe follows). Then invert loaf pans onto a cooling rack over wax paper. Poke holes on the bottom of the loaves and drizzle the remaining half of the sugar syrup.
Sugar Syrup
1/2 cup sugar
1/2 cup fresh squeezed lemon juice

  1. Combine sugar and lemon juice in pan over low heat until sugar is compeletey dissolved.
  2. Poke holes in cakes with a toothpick on both sides.
  3. Slowly pour over both sides of the hot cakes.
Lemon Glaze
2 cups powdered sugar
3 1/2 T. fresh squeezed lemon juice
*I added some of my remaining lemon zest about 1-2 T.
  1. Whisk together sugar and lemon juice until smooth.
  2. Pour over cooled cakes.
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