Moist and Juicy Cheeseburgers

 Moist and Juicy Cheeseburgers

Nothing fancy for lunch today.  Just an awesome juicy melt-in-your -mouth burger that has been calling my name for a week now!  Everyone has their tricks to making the best burgers…. mine is simple.  I use my thumb.  If you want your burgers moist and juicy, loosely form your burger into a ¾ inch patty. Then make a deep indentation in the center of the patty with your thumb.  No need to press them down with a spatula and lose all that juice.  The indentation will disappear as the burger cooks but it will leave you with a wonder juicy and moist burger!

Moist and Juicy Cheeseburgers

1-1/2 lb. ground chuck (80 to 85% lean)

1 teaspoon coarse salt

1/2 teaspoons pepper

4 slices best-quality cheese ( I used provolone here)

4 good quality hamburger buns

4 leaves green leaf lettuce

1 large beefsteak tomato, thickly sliced

Mayo, Ketchup or mustard or your favorite condiment

Put the ground meat in a mixing bowl; sprinkle with the salt and pepper. Mix gently and briefly to avoid overworking the meat. Shape the seasoned beef into 2-3 patties that are about ¾ inch thick.  Using your thumb, press in the center of each patty leaving an indentation.

Prepare a hot charcoal or gas grill fire. Or use a cast iron grill pan or skillet and make them on top of the stove on medium high heat.  

Grill or fry the burgers, until nicely marked and cooked to your liking (about 7 to 8 minutes total for medium-rare). Sear the burgers first on the outside and then turn the heat down.  Don’t press on the burgers while they’re cooking—you want to keep the juices inside the burger, not on your grill or in you pan.

Top each burger with a slice of cheese in the last minute of cooking so that it melts slightly.  Transfer the burgers to a plate and tent them with aluminum foil while you toast the buns briefly on the grill, or in the grill pan, cut side down.

Serve the burgers on the buns, topped with lettuce, tomato, and mayo and/or your favorite condiment.

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Grilled Cheese Hotdogs

  

 

 

 

 

 

 

 

 

 

 

 

 

I love quick and easy recipes and this one is one of my favorites. If you like hotdogs you will love this one. So easy to make and sooooo good.

Grilled Cheese Hotdogs

4 hot dogs
4 slices of bread, crusts removed
4 slices of cheese.... I use white American Cheese
1 large egg, beaten
Half stick of butter.

Place hotdogs in a skillet and brown slightly. You just want to heat them up. Set aside

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove the crust from the bread and place on counter. Roll out flat with a rolling pin.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lay a slice of cheese on top of each slice.

Place a hot dog on top of the cheese and roll as tightly as you can without tearing the bread. If it tears, no problem, it will seal again when you fry them.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the butter into the frying and pan and set to medium high.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

While butter is melting, dip each hotdog roll into the beaten egg and fry in butter until browned on all sides. Remove and allow to cool before eating. 

YUM!

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Fluffy Blueberry Pancakes

 Fluffy Blueberry Pancakes

 

 

 

 

 

 

 

 

 

 

 

 

 

Comfort food!  Who doesn't love waking up to warm pancakes covered in syrup and slathered  with melted butter, or enjoy them straight out of the pan! These Blueberry Pancakes are the perfect breakfast or brunch! Especially when juicy, warm blueberries burst into your mouth with every bite.

Fluffy Blueberry Pancakes

2 cups buttermilk
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup fresh or frozen blueberries, rinsed and dried, 
3 tablespoons butter, melted and cooled slightly
1-2 teaspoons vegetable oil or butter for frying

Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine. Whisk egg and melted butter into buttermilk until combined. Make well in center of dry ingredients in bowl; pour in buttermilk mixture and whisk very gently until just combined (a few lumps should remain. Do not over mix.

Chop or slice the blueberries you plan to add to the batter but leave some whole for the topping. Heat 12-inch nonstick skillet or griddle over medium heat for 3 to 5 minutes. Add 1 teaspoon oil or butter and brush to coat skillet bottom evenly. 

 

 

 

 

 

Pour 1/4 cup batter onto 3 spots on skillet ; sprinkle 1 tablespoon of chopped or diced blueberries over each pancake. 

 

 

 

 

 

 

 

 

 

 

Cook pancakes until large bubbles begin to appear, 1 1/2 minutes to 2 minutes. 

 

 

 

 

 

 

 

 

 

 

 

  

 

Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Repeat with remaining batter, using more butter if necessary. Transfer pancakes to platter as you cook each batch.

 

 

 

 

 

 

 

 

 

 

 

 

Stack pancakes and add pats of butter and warm syrup.

 

 

 

 

 

 

 

 

 

 

 YUM.... a big YUM!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Cream Cheese Danish

I mean seriously….how easy can it get?  I remember my Mom making Danish when I was little and it took a lot longer than this.  She would make a yeast dough and then go through the whole rise and knead process the night before just so she could get up early and bake fresh Danish.   Not anymore. Now you simply pop open a can of dough on the corner of the kitchen counter and you have delicious warm Danish just out of the oven in minutes! 

Cream Cheese Danish

2 tubes Pillsbury Crescent Rolls

1 (8 oz.) package cream cheese, room temperature

¼ cup granulated sugar

1 teaspoon pure vanilla extract

2 tablespoons melted butter

8 tablespoons light brown sugar

Glaze

1/2 cup powdered (confectioners) sugar

1 teaspoon pure vanilla extract

4 teaspoons whole milk

Preheat oven to 350 degrees. Spray a cookie sheet with non-stick spray.

Combine the cream cheese and sugar until cream and smooth.  Add in the vanilla and stir until blended.  Set aside.  Open the cans of dough and separate triangles.  Put them together to form eight rectangles. Using your fingers, seal the perforations so there are no gaps.  Brush melted butter all over crescent rolls and sprinkle each rectangle with about a tablespoon of brown sugar.

Starting from the long side, roll up each rectangle and then pinch the side edges to seal. Shape into a coil and place on a cookie sheet. With your fingers, make a well in the center for the cream cheese filling.  Top each round with about 2 tablespoons of cream cheese filling.  Bake at 350 degrees for 15-18 minutes, or until golden brown.

For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish.

 Photography is the property of and copyrighted to ©Welcome Home.

Cherry Danish Rounds

Cherry Danish Rounds

I can remember feeling so proud of myself the first time I ever made my very own danish. I threw in the yeast and made my dough and then cut it carefully and twisted it and formed these little pastries.  Then I filled them with whatever fruit I wanted to call them.  It didn't take long before I realized I could take some short cuts and use store bought puffed pastry dough and pie filling and get the same beautiful and delicious danish. Now I make all kinds of danish using fillings from apples, blueberries, peach, strawberry and whatever I decide would be good.  But the cherry is one my favorite. There's just something about that warm cherry filling on top of layers of flaky pastry that says "home."

Cherry Danish

1 package (2 sheets) puff pastry, thawed

2 tablespoons butter, melted

1 cup cherry pie Filling

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Unfold pastry sheet. Cut the pastry sheet lengthwise into 6 strips. Repeat with the remaining pastry sheet, making 12 strips in all. 

 Twist each pastry strip then fold into a spiral. Place the pastry onto the baking sheet, leaving an inch between each for spreading. Brush the pastry sheet with melted butter.

Place 1 heaping tablespoon of cherry pie filling into the center of each pastry. Bake for 18 minutes or until the pastries are golden brown. Let cool on the baking sheet for 5 minutes.

Glaze

1 cup powdered sugar

1 teaspoon vanilla

2 teaspoons milk

Place the confectioners' sugar into a small bowl. Whisk in the vanilla and milk, until the mixture is desired consistency (may need to add a little more milk if icing is too thick). Drizzle over the edges of the danish. Serve immediately

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