Food: French Onion Burgers

Since we were buried under 28"+ of snow, I wanted something yummy on Saturday. I tried this recipe which I saw on a Campbell Soup commercial. The burgers were really juicy!(used 90/10 ground beef-very little fat) Served with onion rings, sauteed onions and toasted buns. After the burgers were done I poured off the soup and melted my cheese with the cover on my pan. Good Eats!


French Onion Burgers
1 pound ground beef
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
4 slice cheese
4 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds, split

Shape the beef into 4 (1/2-inch-thick) burgers.
Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet. Pour off any fat.
Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until desired doneness. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers on the buns with the soup mixture for dipping.

Recipe Credit: French Onion Burgers

Food: Hoagie Dip

(photo credit: blacktable.com)

In preparation for Super Bowl parties this weekend, I wanted to share one of my favorite dip recipes-Hoagie Dip. I tried this at a pot luck lunch and it was simply delicious. If you are a fan of Italian hoagies(I'm a Philly girl) this tastes just like an Italian hoagie. Perfect dip for get-together.

Hoagie Dip:

(recipe courtesy of D.Ross)
Makes about 8 cups
1/2 lb. cooked ham
1/2 lb. hard salami
1/2 lb. provolone cheese

1/2 of small head of lettuce

2 medium tomatoes*

1 small onion
2 heaping tablespoons of mayonnaise (adjust accordingly depending on your preferred consistency)
1 teaspoons of Italian seasoning

1 teaspoons of oregano
French baguette, sliced

see making ahead note**

Directions
1. Chop ham, salami and Provolone cheese into small pieces. Place in a large bowl. 2. Chop lettuce, onion and tomatoes*. 3. Mix first six ingredients together. 4. Add Mayo, oregano and Italian seasoning. 5. Sprinkle the top layer of the dip with additional oregano and Italian seasoning if desired. 6. Chill before serving. 7. Serve on the baguette slices.

*I like to seed the tomatoes (to eliminate moisture in the dip) before chopping.

If Making Ahead:

**Keep tomato and onion seperate until ready to serve. This prevents a mushy dip and a strong onion taste.

To make a nice presentation you can serve in a bread bowl and use the bread for dipping.

Food: Empanandas

I am a huge fan of Food Network and love to try new recipes just to mix it up a bit. When I saw Sunny Anderson making this recipe, I had to find an excuse to make them. I get so bored with eating the same foods so I am always game for something new. For a side dish, I served Goya's Mexican rice and made a dipping sauce using mayo and dijon mustard.

Bay Ridge Empanadas

Ingredients
1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/2 pound ground beef
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/4 teaspoon allspice
1/4 teaspoon dried thyme
Pinch ground cinnamon
Kosher salt and freshly ground black pepper
1/2 cup frozen corn, defrosted
1/2 cup shredded white Cheddar
4 tablespoons unsalted butter
1 tablespoon sazon seasoning
12 store-bought (6-inch) empanada wrappers
1 egg, lightly beaten
Directions
In a skillet over medium-high heat, add the olive oil. When the oil is warm, add the onion and saute until softened, about 3 minutes. Add the garlic and saute 1 minute more. Stir in the beef, cumin, curry, chili powder, allspice, thyme, cinnamon, and salt and pepper, to taste. Saute, stirring often, until the beef has browned, about 10 minutes. Add the corn and the Cheddar and set aside to cool.

Preheat the oven to 375 degrees F.
Melt the butter with the sazon powder small pan over low heat. Stir well to combine and reserve. Working with 1 wrapper at a time, scoop 2 heaping tablespoons of the filling into the center of the wrapper. Brush the edges of the dough with beaten egg, then fold the dough over to form a half moon, pressing out the air with your fingertips. Use the tines of a fork to pinch and seal the edges, creating a border about 1-inch wide. Repeat with remaining filling and wrappers.

Transfer the patties to a baking sheet lined with parchment paper. Using a pastry brush, coat the tops of patties with the reserved sazon butter. Bake according to dough package instructions, or until puffed and lightly browned, about 20 minutes.

credit: Bay Ridge Empanadas, Food Network, Sunny Anderson

Countdown to Christmas 2009

Each year it seems as if Christmas sneaks up on me and there is never enough time between Thanksgiving and the week of Christmas.

Last night me and my assistants put up our Christmas tree. In the middle of decorating my little diva smashed a few of my glass ornaments(no injuries) and she never said a peep. Wow, after supervising , unpacking boxes, and then putting the boxes back in storage I wished for a really nice cocktail. The real drama started when I assigned only one child to put on the candy canes, What was I thinking? Our finished product was far better than expected. I cannot put any wrapped presents under the tree until Christmas Eve night (or more like the wee hours of Christmas morning) or risk having each present opened before Christmas morning.

Tonight one of my assistants helped me whip up one of my favorite oatmeal raisin cookies. Recipe featured on my "Christmas Cookie"post. These are a special treat for my little diva's daycare center.

I wanted to bake a different holiday treat for the kids so I whipped up some Red Velvet Cupcakes. Some of these are being delivered to the daycare center tomorrow since there is no need for us to have 24 cupcakes in our house over the next few days. I still have my butter cookies, magic cookie bar and more oatmeal raisin cookies to bake. This is the first time I used a red velvet recipe for cupcakes. One thing about cupcakes is the fact they are very time consuming and in this case a little messy with the red food coloring. Oh, and did I mention the scrumptious cream cheese frosting. I sprinkled the cupcakes with a little red sugar. Recipe for cupcakes below.

Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Recipe Credit: Red Velvet Cupcakes with Cream Cheese Frosting

Christmas Recipe Applesauce Nut Bread

I first baked this recipe for Christmas in 1978. The recipe was snipped from the local newspaper.

Applesauce Nut Bread
1 cup sugar
1 cup applesauce
1/4 cup vegetable oil
3 egg whites
3 tablespoons milk
2 cups all-purpose flour, sifted before measuring
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped pecans or walnuts

In a large mixing bowl combine sugar, applesauce, oil, egg whites, and milk; mix until well blended. Into another bowl, sift flour, soda, baking powder, salt, and spices. Stir into the first mixture until well blended; stir in chopped pecans or walnuts. Spread batter in a greased and floured 9x5x3-inch loaf pan.Bake at 350° for 60 minutes, or until a wooden pick inserted in center comes out clean.

Favorite Christmas Cookie #4

*picture from landolakes.com

Butter Cookies

1cup LAND O LAKES® Butter, softened
1cup sugar
1LAND O LAKES® All-Natural Egg
2tablespoons orange juice
1tablespoon vanilla
2 1/2cups all-purpose flour
1teaspoon baking powder

Frosting Ingredients:
3cups powdered sugar
1/3cup LAND O LAKES® Butter, softened
1teaspoon vanilla
1 to 2 tablespoons milk Food color, if desired

Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and vanilla; mix well. Reduce speed to low; add flour and baking powder. Beat until well mixed.Divide dough into thirds. Wrap each in plastic food wrap; flatten slightly. Refrigerate until firm (2 to 3 hours). Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets; sprinkle with decorator sugar. Bake for 6 to 10 minutes or until edges are lightly browned. Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cooled cookies as desired

credit: Best Ever Butter Cookies

Favorite Christmas Cookie Recipe #3

*picture from eaglebrand.com

Chocolate Chip Treasure Cookies

1 1/2 cups graham cracker crumbs
1/2 cup Pillsbury BEST® All Purpose Flour
2 teaspoons baking powder
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup butter, softened
1 1/3 cups flaked coconut
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 cup chopped walnuts

HEAT oven to 375ºF. Combine graham cracker crumbs, flour and baking powder in small bowl.
BEAT sweetened condensed milk and butter in large bowl until smooth.
ADD crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
BAKE 8 to 10 minutes or until lightly browned. Cool.

Credit: Chocolate Chip Treasure Cookies

Favorite Christmas Cookie Recipe #2

*picture from eaglebrand.com

Magic Cookie Bars

Crisco® Original No-Stick Cooking Spray
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.
BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars.

VARIATIONS
SUBSTITUTE chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch chips.

credit: Eagle Brand Magic Cookie Bars

Christmas Cookies

Christmas is my favorite holiday. In addition to the Christmas decorations and music, I love to bake cookies during this season. I would like to share some of my favorite holiday cookie recipes with you. My cookie baking will begin the week of 12/21 and I can share my cookie pictures.

I use the recipe on the inside lid of the Quaker oats container, the *recipe on the website is slightly varied in terms of ingredient measurements. I have used the below recipe for years and the cookies are never around for more than a few days.

Vanishing Oatmeal Raisin Cookies

1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

Preparation
Heat oven to 350°F.
In large bowl, beat together margarine and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. Add to margarine mixture; mix well. Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

About 4 dozen

*credit: Quaker Vanishing Oatmeal Raisin Cookie