Mushroom Patties - Comfort Food

I've been abandoning my blogs so I snapped a few pics the other night while cooking dinner.  Both Hunter and I love this recipe...Mom would make it when we were little and Dad was out of town (he is not a mushroom fan).   I suggest you serve it over mashed potatoes....

I wish I had spent more time perfecting the pictures but the recipe is still worth sharing.  It is great if you want heavy, comfort food...and if you like mushrooms!

Ingredients:

1 lb ground beef (I use 7% fat)

1 can cream of mushroom soup

1 can sliced mushrooms

1 can whole mushrooms

water

I usually mold 6 patties from the meat in a nonstick pan with a lid.  Stick your thumb in the center of each patty.  This is a tip I learned on beloved pinterest.  It keeps them from "poofing" and helps them cook evenly.  I cook the patties on medium heat under the lid until they are cooked evenly. I flip them once during cooking. Drain the grease.

Then you simply add a can of soup and a half cup of water with the mushrooms.

Simmer on low for another 30 or so minutes.  You can cook it more or less but I find at least 30 minutes works out perfectly.  Then serve on mashed potatoes (and add a green veggie) and you are set  ENJOY!

Crockpot Pork Tenderloin Recipe

This Thanksgiving I am thankful for SO many things.  One of which is having Julie an email away to frantically ask for a crock pot suggestion for a White Plume Thanksgiving lunch I helped organize.  I, too, recommend this recipe from Allrecipes.com.  It passed with flying colors.  There were no leftovers. 

Crock Pot Pork Tenderloin using Onion Soup Mix

1 pork tenderloin

1 (1 ounce) envelope dry onion soup mix

1 cup water

3/4 cup red wine

3 tablespoons minced garlic

3 tablespoons soy sauce

freshly ground black pepper to taste

Directions
Place pork tenderloin in a slow cooker with the contents of the soup packet (2 come in a package that looks blue and orange). Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours.

(I cooked mine on low for an hour and then moved it to the high setting for the final 3 hours. I am glad I did so.  It was done and perfectly tender. I also poked it with a fork a few time so the juices could enter the pork.)

I leave you with a picture of my 'art project' for the centerpiece, a Thanksgiving tree.  It came together quite nicely.

HAPPY THANKSGIVING TO ALL!

Cooking up a storm

Life is crazy...but somehow I've found time to cook (thanks to pinterest motivation)!

 Avocado and Grilled Corn Salad

This one I plan to keep.  It is a great summer salad but I think I will play around with the dressing.

http://pinterest.com/pin/78306310/

Lemon orzo w/ grape tomato & asparagus

*Not my pic - I forgot to take one.

This recipe grew on me.  It is different and I will certainly try it again!

Lemon Ice Box Pie/Sweet Home Viewing Party

Burlap tablecloths, mason jar glasses, candleholders, daisies, paper plates, sweet tea, lemon ice box, and cobbler!

I have been a busy bee fitting in summer events while the summer disappears before my eyes.  School finished last week.  My friend and coworker's brother (Tribble) is on the CMT "bachelorette-style TV" show Sweet Home Alabama.  Seems like an excuse for a party to me!  What better for a summertime party than a summertime theme....and summertime desserts?

I wanted to try lemon ice box pie.  I know, it goes against my "dessert should have chocolate in it" belief.  I ended up making two pies and a classic peach cobbler (leftovers are certainly headed to work). 

I tried my grandmother's (Maw's) recipe and Emeril's recipe.  They are two very different pies.  I thought I would like Emeril's but I liked Maw's recipe better.  It is a little more work but light and fluffy...how I think a lemon ice box should be.  My meringue on top didn't do as I hoped.  Water got in the egg whites.  I know, big mistake.  But I went with it.  Here are the recipes if you are interested!

Maw's Lemon Ice Box Pie:

I don't have a pie plate...so a quiche dish had to do!

Emeril's Recipe:

Ingredients:

• 1 (8-ounce) package cream cheese, at room temperature
• 1 (14-ounce) can condensed milk
• 1/2 cup fresh lemon juice
• 1 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1 prepared graham cracker crust (I used Maw's recipe above)

Directions

Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight.

I will leave you with a few fun party pictures.  United Way campaign starts in the morning and I have guests and a company meeting to prepare for!

Lanterns out front - Sarah enjoys. :)

Special guest...the Kirbster!

Yes, those are Ball jars.  Just like the show. :)

Amusement.

The crew...we don't get together enough!

Meatballs and Mixers

I finally used my mixer today.  I didn't really take many good pictures so I apologize.  I just wanted to document this occasion.  I realize you can do meatballs by hand but why when I have an excuse to use my mixer!?

I already had taken off the attachment. Oops

Yummy recipe from Julie.  Made them and froze them for dinners.

Again, slacking on photography!

In case you need a good meatball recipe:

In stead of frying Julie (and I) bake them in the oven 350 for 20 minutes.  It is perfect!

Hot and Hot - Molten Chocolate Lava Cakes

Hot and Hot Fish Club's Molten Chocolate Laval Cake

Alright folks, I was lazy again.  There is no way to copy and paste the recipe from what I found online, so I took another picture.  This whole cookbook looks fabulous and highly recommended by Lance and Julie.  I want it myself.  I've STILL never been to Hot and Hot.  That is ridiculous.  After this recipe, I want to go.

Best part about these ingredients, they are likely in your panty.  And also great, the batter can be kept chilled and covered in the frig up to a week ahead of time!

Melt the chocolate and the butter in a double boiler.

You will need at least a half dozen.  3 eggs and 3 yolks.

This is when a mixer comes in handy (STILL HAVENT USED MINE).  You want to beat the sugar and eggs until they have doubled in size and are light yellow.

While that was happening we buttered and sugared the ramekins.    You will want to be sure not to skip this step.  You will invert the cakes and want them to fall out effortlessly.

I had to take this picture.  72 ox bag.  The Smiths don't play around.

Stir the two batters together.  By now you have taken the chocolate mixer off the stove and let cool a bit.

We tried all size ramekins.  I suggest these are too small.  We found it was a science to figure out the right size and the right temperature/length of time to cook the cakes.  These were too small.

We certainly didn't mind sampling in the meantime.

These were the larger ramekins and our favorite!

I tried Lance's magic trick to keep the Henry happy. :)

The final result.  Before Sugar.  We filled the ramekins half full and baked at 400 degrees and suggest 13.5 minutes in a convection oven.  I tell you, it is an exact science.  Practice ahead of time.

How beautiful!?

These would be wonderful to make ahead of time for a party because they can be prepared ahead of time and, if the timing is perfected, are simple.  I think this is a recipe we will certainly try again!

The magic trick worked.  This guy was out like a light and took a second to wake!  He is certainly used to the noise of us screaming and the mixer.  :)

Homemade Chocolate Ice Cream - Wendy's Frosty Style!

Homemade Chocolate Ice Cream - Wendy's Frosty

Do you like Wendy's frosties? If you do, you will want this recipe. This is a proven recipe Mom has made for MANY Scarbrough family reunions (including this weekend). It is extra enjoyable when it is hot outside (so make it this weekend).

I've been meaning to post this recipe for some time now. I took these pictures over Memorial Day and ended up making ice cream again the Friday before the 4th weekend for work.  It was "jeans day" so I suggested ice cream.  It was a good excuse for a work party...

The recipe:

-2 cans sweetened condensed milk (I use one regular and one fat free.)
-1 qt chocolate milk (I normally use Publix 1% because it comes in pint size...but not shown in pic)
-12 oz coolwhip (I use light.)
-1/4 c. chocolate syrup
-Rock salt
-ICE (you will need all the ice in your frig and possibly more...i always buy a bag)

Simply mix all ingredients in the container...

Rock salt is important.  The more you use, the quicker it will freeze.

The after product...

White Plume break room mini celebration...

P.S.  This shows you don't need a fancy ice cream maker.  I love mine (thanks Mom...or Easter Bunny...or Santa).  You can get one similar here.