Cheeseburger Garlic Loaf

I made a Cheeseburger Garlic Loaf for supper. Sometimes I just use seasoned ground beef and cheese and roll it up in bread dough or in the center of bread buns. This time I added some sauce in with the meat and it was so good. This recipe does take a bit of time, but definitely worth it when you sit down to eat. 

Ingredients

2 Pkg. active dry yeast
3 Tbs. sugar
1/2 c. warm water
1 1/2 c. lukewarm milk
1/2 c. butter or shortening
6 garlic cloves
1 egg, beaten
1 1/2 tsp. salt
5 1/2 to 6 c. flour

Cheeseburger Filling 

1 lb. ground beef
3 garlic cloves, minced
1 onion, chopped
1/3 to 1/2 c. spaghetti sauce
1/4 c. ketchup
1 Tbs. prepared mustard
1 Tbs. honey
1 Tbs. Worcestershire sauce
1 tsp. liquid smoke
Salt and pepper
8 oz. cheese, shredded or thinly sliced
garlic powder.

Directions

In a large bowl, soak yeast and sugar in the warm water. Allow the yeast to sit for 5 minutes in a warm location to make sure it is active.

Add milk, salt, butter or shortening, egg and 2 cups flour. Beat with a mixer or by hand with a wooden spoon until it is a smooth batter.

Add remaining flour until dough becomes too stiff to mix with a spoon. Turn the dough out on a floured board and knead for about 8 to 10 minutes. The dough should be smooth and elastic and no longer sticky.   You can also work the dough in a bread machine or with your mixer using the dough hook according to manufacture's directions. 

Place the dough in a greased bowl and cover with a tea towel or sheet of plastic wrap. Let the dough rise in a warm location, while you prepare the filling. 

In a heavy cast iron skillet, brown ground beef, onion and garlic together until ground beef is no longer pink. Drain off excess grease.  

Add the spaghetti sauce, ketchup, mustard, and honey. Add salt and pepper to taste. Cook to reduce the liquid content, stirring occasionally.  Remove from heat and allow the mixture to cool a bit. 

Divide the dough in half, with one half being just a bit bigger. Roll the bigger dough ball into a large rectangle. Spread the meat mixture over the top of the dough. Top with cheese. Fold over an inch of dough on the two narrow ends to keep the filling from leaking out. Roll up in a jellyroll fashion, starting with the long end.  Place the meat filled dough on a cookie sheet.**See notes below.    Divide the other dough into 10 or 12 balls. Place in two greased round cake pans, or a 9 x 9-inch pan. Place in a warm location and let rise for 15 to 20 minutes.  Sprinkle garlic powder over the tops of the cheeseburger loaf and dinner rolls if desired.

Bake at 375° for 15 to 20 minutes, or until browned.

Remove the pan from the oven and rub some butter over the tops of the rolls and cheeseburger loaf for a soft top, and a delicious butter taste.  

Notes: 

I use a large 10-inch by 15-inch greased cake pan. I put the meat filled dough down the center and the diner buns on each side of the dough. 

Baking Mix Peach Cobbler

Peach Cobbler is an old recipe that my mother and her mother made often.  It can be made with fresh peaches or canned  peaches. This recipe is simple to make and is so delicious. Perfect for times when you need a quick dessert to serve your family or to take somewhere.  You can make it with baking mix or Bisquick.

Ingredients

1 c. baking mix
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 c. milk
1/2 c. melted butter
6 peaches (6 cups), peeled and cut into 1/2 inch slices or 1 (29 oz. can) sliced peaches, drained
1 c. brown sugar

Directions

Preheat oven to 375°. 

In a medium-sized bowl, whisk baking mix, nutmeg, cinnamon and milk together. Stir in the melted butter. 

Pour the mixture in a large cast iron skillet or an 8 x 8-inch baking pan.

Combine the peaches and brown sugar together in a bowl. You can use the same bowl that you mixed up the cobbler part of the recipe to save on dishes.  Mix or toss the peaches to coat them with the brown sugar. Spoon the peaches across the top of the baking mix. Do not mix them in. 

Bake for 40 to 50 minutes until done or until golden brown.  Insert a toothpick into the cobbler part and if it comes out clean, the peach cobbler is done.

Remove from oven. Serve with ice cream or whipped cream. 

 

 

Baking Mix Blueberry Muffins

 

These muffins use baking mix or Bisquick. They are moist, and so easy to prepare. By the time the oven is done preheating, your muffins will be ready to put in the oven. 

 Ingredients

2 1/4 c. baking mix
1/2 to 3/4 c. brown sugar
1/2 tsp. cinnamon
1 egg, beaten
3/4 c. milk
3 Tbs. butter melted or  vegetable oil
1 tsp. vanilla
1 c. frozen blueberries

Directions

Preheat oven to 400°. Grease the bottoms of 12 muffin cups or line with paper baking cups. 

In a large bowl, combine the dry baking mix, brown sugar and cinnamon together. Make a well in the center of the dry ingredients to hold the wet ingredients.

Add egg, milk and vegetable oil to dry ingredients. Mix only enough to moisten flour. The batter will be lumpy. Do not over mix or the muffins will be spongy.  

Gently fold in the blueberries.

Fill greased muffin tins two-thirds full.  Sprinkle some granulated sugar or brown sugar and cinnamon over the tops of the batter. 

Bake for 15 to 18 minutes, or until golden brown.

Notes:

This recipe can be doubled. If doubling the recipe, you can use a baking dish instead of the muffin pan if you desire.

 You can also use more blueberries. 

You can add 2 teaspoons lemon zest for more flavor.  

The amount of sugar varies depending on how sweet you like or want your muffins.  You can also use granulated sugar instead of brown sugar.

 Homemade Bisquick Baking Mix

 

Instead of buying a box of Bisquick, try making your own. With just a few ingredients that you would already have on hand, you can easily and quickly mix up your own. You'll save a lot of money in doing so and this recipe is just as good. You can use it in any recipe that calls for baking mix, and it does not need refrigeration.

Ingredients

9 c. flour
1/3 c. baking powder
1 Tbs. salt (optional)
1/4 c. sugar
2 c. dry milk
1 tsp cream of tartar
2 c. shortening

Directions

In a large bowl, combine flour, baking powder, salt, sugar, dry milk, and cream of tartar together.

Cut in shortening with a pastry blender until the mixture is crumbly.

Store in an airtight container. Use the same amount as you would Bisquick in your recipes.

Chocolate Cream Pie

Chocolate Cream Pie piled high with meringue. This classic dessert is a family favorite going back through the generations. It was always a special treat when we got a cream pie, especially a chocolate flavored one.

Ingredients

1 1/2 c. sugar
3 Tbs. cornstarch
1/2 tsp. salt
3 c. milk
3 squares unsweetened chocolate (3 oz.), cut up or 3 Tbs. baking cocoa
3 egg yolks, beaten
1 Tbs. butter
1 1/2 tsp. vanilla
1 9-inch pie crust

Meringue

3 egg whites
1/4 tsp. cream of tartar
6 Tbs. sugar
1/2 tsp. vanilla

Directions

In a heavy saucepan, mix sugar, cornstarch, salt and chocolate or baking cocoa.

Gradually stir in the milk.

Cook and stir over medium heat until the mixture thickens and is bubbling. Cook and stir 2 minutes longer. Remove from heat.

Gradually whisk in about a cup of the hot mixture into the egg yolks to temper them. Stirring constantly gradually pour the egg yolks into the mixture in the saucepan and bring to a gentle boil.  Remove from heat.

Blend in butter and vanilla. Pour immediately into baked pie shell.  Top with meringue.

Preheat oven to 325°.

Meringue

Beat egg whites and cream of tartar until the mixture is frothy.  With the mixer at high speed, gradually add the sugar, about a tablespoon at a time. Continue beating until the mixture is stiff. But don't beat the egg white too long, or they will be stiff and dry, and you don't want that. When you lift the beaters out, it will leave a peak in the meringue. The peak should hold its shape.

Beat in vanilla.

Spread the meringue lightly over the top of the warm chocolate pie, making sure you seal the edge of the pie crust to prevent shrinkage. 

Bake for 15 to 20 minutes or until the meringue is lightly browned.

One Pot Dinner 

When you don't have time to cook, the crock pot comes in handy.  For this recipe, brown the ground beef and bacon and then add the rest of the ingredients into the crock pot.  Turn the crock pot to low and go about your day. 

This meal is so easy to do, and your family will love it.  My recipes call for a cast iron skillet, but you don't need to use that if you don't have one.  Use the skillet you like best when frying meats.

Ingredients

1 lb. ground beef
1 large onion, chopped
3/4 lb. bacon, cut into small pieces2 (15 oz.) cans pork and beans
1 can kidney beans
1 can butter beans
1 c. ketchup
1/4 c. brown sugar
1 tsp. liquid smoke
3 Tbs. white vinegar
salt and pepper to taste

Directions

Brown ground beef and onion in a cast iron skillet. Drain off excess fat. Put the beef in a crock pot.

Brown bacon and drain off fat. Place in the crock pot with the ground beef.

Add the pork and beans, kidney beans, butter beans, ketchup, brown sugar, liquid smoke, and white vinegar. Stir together well. Add salt and pepper to taste.

Cover the crock pot with the lid and cook on low for 4 to 9 hours. If your crock pot is 2 quart size, cut the recipe in half.

Tips

You could also make this to bake in the oven. Instead of using a crock pot, put the ingredients in a Dutch oven. Set the oven to 200° and bake it for 4 to 9 hours.

This recipe did call for the kidney beans and butter beans to be drained, but we do not. It adds flavor to the dish. It is personal preference on whether you want to drain them or not.

Sausage Stroganoff

 Sausage Stroganoff is a quick and easy meal to prepare. Just brown the sausage and onion, then add the rest of the ingredients. Your family is sure to love this dish and best of all, it doesn't take a lot of time to prepare.

Ingredients

1 lb. bulk pork sausage
1 large onion, chopped
3 cloves garlic, minced
1 (4 oz.)  can mushrooms, undrained
2 Tbs. flour
1 1/2 c. milk
1 1/2 c. potatoes, cooked, cubed
1 c. sour cream
10 oz. can buttermilk biscuits
1 (15 oz.) can peas, drained or 1 c. frozen peas, cooked

Directions

Heat oven to 375°.

In a heavy cast iron skillet, brown sausage, onion and garlic together. Drain off excess grease

Add mushrooms and flour, stirring for a minute or two to remove the flour taste.

Turn the heat to low. Stirring constantly, gradually pour in the milk. 

Add potatoes and heat until mixture is bubbly. 

Stir in sour cream. 

Remove from heat. Place the biscuits around the outer edge of the skillet. 

Spoon the peas into the center.

Bake for 15-20 minutes, or until biscuits are golden brown.

Serve and enjoy.