Tuesday, April 3, 2012

Southwestern Patty Melt

I love Patty Melts! There is just something so wonderful about the taste of the grilled onions peeking out from under a slice of swiss creaminess, the burger grilled to perfection, sandwiched between two slices of grilled rye, with only mustard between them. Oh, my! How I love a patty melt!! But hey, I love southwestern food also. So I decided there was no reason not to combine the two, and this is what I came up with: Southwestern Patty Melt!
Simple Pico de Gallo
1 Roma Tomato
1 clove Garlic
1/4 of a small Onion
Cilantro
(ignore pic of garlic powder) :)
Chop your Roma Tomato into small bite size pieces.
Mince your garlic, add tomatoes to the bowl.
Chop your onion and cilantro. Add to the bowl.
Mix well.

Make Seasoning
1 teaspoon McCormick Perfect Pinch Savory Salt Free Seasoning
(the one with peppers, cinnamon, lemon peel, and rosemary on the label)
1/2 teaspoon Garlic Powder
1/2teaspoon Spanish Smoked Sweet Paprika
1/4 teaspoon Ground White Pepper
Mix all ingredients together in a bowl.

Putting it all together
Hamburger
Baby Swiss Cheese Slices
Marbled Rye Bread
Avocado
Mustard
Patty your burgers, and get your swiss cheese ready.
Cut onion, red pepper and orange pepper into thin slices.
You can use green pepper also, if you want.
Start pan frying your burger. Sprinkle some seasoning on
top of the burger, and let the onions and peppers start to grill.
For this patty melt, I used marbled rye, buttered one side,
and grilled it.
When your burger is grilled to your liking, 
place the grilled peppers and onions on top of the burger,
 and place cheese on top. Let cheese melt. 
Place on bread.
 Put patty melt together. Grilled bread topped with
a few squirts of mustard, burger with veggies and cheese,
teaspoon or two of salsa,
several slices of avocado,
Southwest Patty Melt!
Delicious!



Monday, April 2, 2012

Go Wildcats!~Beer Cheese Dip!

We are big Kentucky fans in this house. So, tonight's game between Kentucky and Kansas for the College Basketball National Championship is a major event. One of the items we will be having is Beer Cheese Dip!
It's easy, tasty, and fun. It's a staple of all Kentucky celebrations. It's perfect for last minute!

Go Wildcats!
 
Beer Cheese Dip!
{adapted from a U Tube video uploaded by tdjtx}
8 ounce softened Cream Cheese
1 cup shredded Colby Jack Cheese
1/4 teaspoon Hot Sauce
1/4 teaspoon Worcestershire Sauce
1/2 cup Flat Beer
Salt and White Pepper
Place your cream cheese and colby jack cheese 
in your mixing bowl.
Mix thoroughly.
Add hot sauce and worcestershire sauce to mix.
Mix thoroughly.
Begin adding your beer, a little at a time.
 Keep mixing until you get a creamy consistency.
You may not need the entire 1/2 cup.
Add salt and pepper.
Place in a bowl and garnish with shredded colby jack.
Serve with crackers or chips!
Have fun and Enjoy!!




Sunday, April 1, 2012

Red Velvet Whoopie Pies~Club Baked

I can't believe it's time for another Club Baked!! Where does the time go?! (Wow, I sound old)! Anyway, I love Club Baked reveal days. So much fun, and always a great recipe! We are baking our way through the book Baked Explorations: Classic American Desserts Reinvented, written by Matt Lewis and Renato Poliafito. This time around we made the Red Velvet Whoopie Pies. Two classics coming together to create the ultimate treat! Delicious!

Red Velvet Whoopie Pies

Whisk,
Cream,
Beat,
Mix,
Add,
Bake,
Cream,
Pipe,
Top,
Enjoy!!!

To see the recipe for these whoopie pies, drop on by and see
Andrea at Nummy Kitchen. Andrea is our hostess this time around,
and while you are there getting the recipe for this delicious treat, check out her blog.
It's fantastic!

Thanks for joining me today!

Thursday, March 22, 2012

A Birthday Cake and The Freshman Cook Gets a Makeover!!

A few weeks ago, a friend of a friend had an impromptu Birthday party. Since no one had given much thought to the Birthday Cake, my husband volunteered me! Now, don't get me wrong, I love to bake. Anything, pretty much anytime. But I only had 2 hours to have it completely ready to go. So, I grabbed a box of Devil's Food cake mix, and made my favorite cake from The Cake Doctor, Anne Byrn. I have posted cakes in the past that I have made from her book. I just love it, because the cakes are so moist. (I think I have said that before! :o)!!) But the question of how to decorate the cake was really driving me crazy.! I thought about peanut butter, reese cups, chocolate chips, all of the usual cast of characters. Time was flying by, and going to the grocery was out of the question. Here is what I finally came up with.

Chocolate Cherry Double Layer Birthday Cake
Ingredients:
1 box Duncan Hines Devil's Food Cake Mix
3 tablespoons unsweetened Cocoa Powder
1 13 cups Buttermilk
1/2 cup Corn Oil
3 Eggs
1 teaspoon Vanilla
Mix all the ingredients together in your mixing bowl
Mix on low for 1 minute, then scrape the sides of your bowl,
and mix on medium for 2 minutes.
Pour into 8" pans, and bake for 30-40 minutes.
Remove from oven, cool on rack.
After 5 minutes of cooling, take a knife or offset spatula
around the edge of the cake, between the cake and the pan.
Let the cake continue to cool for 15 more minutes.
Release cake from the pan. and let it continue to cool
on the cooling rack.
I made Chocolate Ganache for the frosting. 
Melt 1/2 cup chocolate chips in a double boiler on the stove.
Add 1/4 cup of heavy duty whipping cream. This is my normal
recipe, but I ended up adding another 
1/4 cup of whipping cream because I wanted this ganache to 
drip down the cake.
Mix the ganache until completely smooth.
Cover the top of the bottom layer with ganache.
Cover the ganache with a thin layer of
cherry pie filling.
Top with top layer.
Cover top layer with ganache. 
Add some additional ganache on top until it drips
down the sides and looks pretty.
Add a circle of cherry pie filling in the middle of the top layer.
Happy Birthday My Friend !!

The Freshman Cook Makeover!!



If you have read The Freshman Cook in the last week, you know that this blog, just received a fabulous makeover. It all started when I won a contest hosted by Ashton of Something Swanky. My prize was a full blown blog makeover designed by the incredibly talented Leah over at Just Call Me Blessed!!! Am I lucky, or what!! I emailed Leah answers to her questions about what I was looking for, and she hit the nail on the head.!!! She designed the gorgeous header that you see now, and I just love it!! I hope you do too! If you are looking to make some changes in the design of your blog, you must contact Leah. She has an etsy shop so you can check out what she does, and she is such a patient person to work with. She gave me detailed instructions on how to install the features she designed. Of course, she will  install them for you, but I was curious and wanted to learn how to do it myself. If you are looking to make any changes in your blog, or your facebook page, maybe a button for your blog, or you just want something different, contact Leah. You will be so glad you did!! Thanks, Leah! You are the best!!


Monday, March 19, 2012

Secret Recipe Club~ St. Patrick's Day Cookies

It's time for the Secret Recipe Club reveal, and I am so excited! I was assigned a really great blog this month. It is called Art From My Table, and it is written by Chellie. She has posted such a wonderful array of so many different foods, that I had a difficult time deciding which recipe to choose. After a lot of internal debate, I chose her "Stained Glass Cookies", and I am so glad I did.  They were the perfect choice!
 Old Fashioned Sour Cream Cookies
printable recipe
1/2 cup shortening
1 cup Sugar
1 Egg
1 teaspoon Vanilla
1/4 teaspoon Salt
1/2 teaspoon Baking Soda
2 1/2 cup Flour
1/2 cup Sour Cream
Apple Flavored Jolly Ranchers
(about 1 per cookie)
Preheat your oven to 400 degrees.
Unwrap your jolly rancher candies, place in a plastic
zipper or zip lock bag, and crush with a hammer, or
like I did, with the end of a big flashlight.
(I couldn't find the hammer) :)
Place your shortening, sugar, egg, and vanilla in your bowl.
Cream together.
In a separate bowl, mix together your salt, baking soda,
and flour. 
Add to the shortening mixture, alternating with the sour cream.
Start and end with the flour mix. Roll out your dough and cut out
your shamrocks. You may want to place the dough in the 
fridge for about an hour before cutting it out.
These are the cookie cutters I used. I cut out the large
shamrock, and moved the cutout to the baking sheet.
Then I cut out the small one.
Fill the open area of the shamrock with some of the 
crushed jolly rancher.
Bake for 7-8 minutes.
Cool on rack, allowing for the centers to harden.
Be careful, the centers are very hot!
Enjoy!

When Chellie posted this recipe, she designed it to be used
for Valentines Day. She originally posted it as a
decoder cookie, which I found adorable!
It is such a versatile cookie, it can be used for lots 
of holidays and celebrations, and the decoder idea could
 be used for so many different themes~I just love the idea!!

Thank you Chellie for making this so easy for me!
This is a great recipe, and one I will use over
and over again!