Mushroom Swiss burgers

copyright of recipeshub.com

Ingredients:

• 2 tbsp reduced-sodium soy sauce
• 1 tbsp olive oil
• 1/4 tsp kosher salt
• 6 oz whole portabella mushroom
• 3 tbsp Onion Soup and Dip mix, divided
• 1/4 c Mayonnaise
• 1 1/2 lb lean ground beef
• 8 slices deli-style Swiss cheese
• 4 Hamburger buns

Directions:

 Preheat grill. Place in ziploc bag: soy sauce, oil and salt; shake to blend. Discard stems and gills from mushrooms; add to bag. Seal bag tightly and shake to coat mushrooms; let stand for 10 mins or up to an hour to marinate.

Combine 1 tbsp soup mix with mayonnaise; set aside. Combine beef and 2 tbsp soup mix until blended; form into 4 patties

Place mushrooms on grill; grill for 3 mins. Add burgers to grill. Turn mushrooms; grill 3 to 4 more mins or until tender. Remove mushrooms from grill.

Turn burgers; grill 3 to 4 more mins or until burgers are 145°F. Cut mushrooms into 8 equal slices. Place 2 mushroom slices and 2 cheese slices on top of each burger during last minute of grill time for cheese to melt

Spread 1 tbsp mayonnaise mixture over buns. Top with burgers and assemble sandwiches. Serve.

Visit Publix Aprons Simple meals for more recipes.

Oreo S'mores Trifles - Sweet Treats

I came across Sweet Treats' channel via Grav3yardgirl's channel on YouTube. This recipe she created looks simple enough. I'd thought I'd share here too.

Go and subscribe to her channel: SweetTreats

Servings: 3

Ingredients:

• 1 package instant chocolate pudding (3-4 ounce package)

• 2 cups milk

• 10 crushed Oreo Cookies

• 1 container marshmallow fluff

• 3 cups mini marshmallows

• 1 cup crushed graham crackers

• 5 tbsp butter, melted

• chocolate sauce (optional)

Directions:

In a mixing bowl, mix the instant chocolate pudding with milk until well combine. Continue to mix for 5 minutes until mixture thickens.

In a separate bowl, mix the graham crackers and butter together until well combined.

In 3 separate small mason jars, place the graham crackers at the bottom with a spoon and gently press them down with a small glass. Take 2 heaps of tablespoons of the pudding and place it on top of the graham crackers. Sprinkle the crushed Oreo cookies on top of the pudding. Give the jar a little shake to even out the Oreo crumbs over the pudding. 

Refrigerate the trifles for about an hour and a half. Before serving, top trifles with marshmallow fluff and mini marshmallows.

Broil in oven at 350° F for 1 to 2 minutes or until marshmallows look toasted. 

Introduction

I had been contemplating whether or not it was better to separate my shared recipes from Facebook notes to Blogger. I'm not liking the new format they implemented. Giving credits (where it's due) to the original author is a must for me. I finally decided to do so. Even though this blog has the same name to my Wordpress webpage, it's at least put to good use.

I didn't want to mix my health blog while sharing recipes. It sounds a bit like I'm trying to change people's diet if I did that. So, without further ado, I leave you to enjoy the recipes I share on this blog post.

Tagalong cookies

I found this recipe at www.instructables.com. The person who shared this recipe has too much emotion going on. (Chat, Chat, Chitty, Chat; Just tell me what the next step is!) The website has too much advertisements going on in the background. (Just hideous!) So, here’s to the point.

copyright of littlebrowniebakers.com

 

Ingredients:

• 1 cup (2 sticks) butter, room temperature
• 115g (1/2 cup) sugar
• 250g (2 cups) all purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk

For the topping:

• 1 1/2 cups creamy peanut butter (peanut allergies? try almond butter!)
• 1/2 cup confectioners’ sugar
• 1/2 tsp vanilla extract
• 8-oz milk chocolate

 

Directions:

 

Preheat oven to 350° F (180° C) and line two baking sheets with parchment. Mix butter and sugar with a mixer until light and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this to the butter mixture. At low speed, add in the milk and vanilla. 

 

Separate the dough into halves and wrap in plastic. Chill dough in refrigerator until the dough is firm. Roll dough on lightly floured surface to about 1/8" - 1/4" thickness. Use a round cutter to cut the dough into cookie shapes. Repeat process until dough is all used up.

 

Place cookies onto prepared baking sheets. Bake the batches of cookies one sheet at a time for 10-12 minutes, rotating the cookie sheet 180 degrees, halfway through baking. This ensures that all the cookies turn the same color instead of browning unevenly.

 

Using a spoon or your thumb, make an indentation in the center of each cookie before they cool. This is where the peanut butter filling is set.

 

In a microwavable bowl, sift the powdered sugar into the peanut butter and mix well. Microwave in 30 second intervals, stirring between each, until it has melted. Stir in vanilla. 

 

With a spoon or piping bag, put the filling into the indentation of the cookies. 

 

Melt your chocolate with tiny zaps in the microwave in 30 second intervals, stir frequently. Best method: In a medium saucepan, set water at medium heat. In a Pyrex® baking bowl, melt chocolate; stirring occasionally.

 

Dip cookies in the chocolate with a fork, or candy spoon and place cookies on waxed paper to cool.

S'more in a jar

Created by Brian Moore of The Mason Jar Tavern 

Featured in The Cary Magazine

Ganache:

1 3/4 c semisweet chocolate chip

1 1/2 c heavy cream

Crust:

2 c graham cracker crumbs

6 tbsp butter

Marshmallow fluff:

3 egg whites, at room temperature

1/2 tsp salt

1 1/2 c light corn syrup

2 lbs powdered sugar, sifted

2 tsp vanilla

Preheat oven at 350 degrees Fahrenheit.

Put chocolate into a heatproof mixing bowl. Bring the cream to a boil, and pour over the chocolate. Mix until smooth. Set ganache aside to cool to room temperature.

Melt the butter. Mix into the graham cracker crumbs until they are evenly coated. Set crust aside.

Put egg whites, salt and corn syrup into bowl of mixer with a whisk attachment. Mix for 6 minutes on high speed, until thick or when the volume has doubled. Reduce the mixer speed to low; slowly add powdered sugar. Add vanilla. Mix until smooth.

In several 8 oz wide-mouthed mason jars, add 1/2 c. crust mixture and pat down until even. Add 1/4 c. ganache; spread smooth with spoon. Top with 1/4 c. marshmallow fluff. Bake for 5 minutes or until marshmallow is browned.

Egg Drop Soup

This was something my paternal grandmother showed me when I was staying with them. I haven’t perfected it yet. Feel free to add suggestions. I tried different ways to cook this but it ends up either being salty or bland.

 

copyright of cannundrum.blogspot.ca

Ingredients:

• 6 - 12 quail eggs, boiled
• 1 large egg
• 1/4 of the Knorr chicken cube or desirable meat stock
• 14.05 oz chicken broth
• 1/4 tbsp rice vinegar
• 1/4 tsp soy sauce
• 1/2 tbsp cornstarch
• green onions, finely chopped for garnish

 

 

 

 

 

 

 

Directions:

In a small pot, add water, 1 tbsp distilled vinegar, a dash of salt and 1 drop of olive oil. Place the pot over medium-high to high heat and bring the water to a boil. Carefully place the quail eggs into the pot, turn the heat down to medium, and continue to cook for 30 secs. Remove pot from heat and leave to cool for another 30 secs. Peel the eggs from its shell, and set aside in a bowl.

Place another pot at medium heat, and add chicken broth, chicken cube, and soy sauce. Stir well.

In a small bowl, break egg and mix with salt and pepper. When broth is steaming, add rice vinegar. Turn up heat to medium high.

Slowly pour egg into broth while stirring. Add quail eggs. Remove soup from heat and ready to serve.