Favorite Hamburger For the Grill

https://www.aspicyperspective.com/best-hamburger-patty-recipe/Ingredients

  • 2 pounds ground chuck
  • ½ cup crushed saltine crackers or Panko breadcrumbs
  • 1 large egg
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons milk
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper

Instructions

  • Set out a large mixing bowl. Add in the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is very smooth.
  • Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 - 1/3 pound grill or skillet patties, or 12 thin griddle patties.
  • Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you plan to use, to account for shrinkage during cooking. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper.
  • Preheat the grill or a skillet to medium heat. (Approximately 350-400 degrees F.)
  • For thick patties: Grill or fry the patties for 3-4 minutes per side.
  • For thin patties: Cook on the griddle for 2 minutes per side.
  • Stack the hot patties on hamburgers buns, and top with your favorite hamburgers toppings. Serve warm.

Notes

Homemade hamburger patties will keep well tightly wrapped in plastic wrap or in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.

Nutrition

 

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Sauteed Zucchini, Onions, and Parmesan

https://www.wellplated.com/sauteed-zucchini/

 

yummy and easy

 

 

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Zucchini Fritters


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Chocolate Zucchini Cupcakes

Ingredients

Cupcakes

  • 1/2 cup butter softened
  • 1/2 cup vegetable oil
  • 1-3/4 cups sugar
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups shredded zucchini
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup cocoa
  • 1/2 cup buttermilk
  • 2-1/2 cups flour
  • 1/2 cup chocolate chips + additional for topping

Dark Chocolate Buttercream Frosting

Instructions

  • Preheat oven to 325 degrees.
  • Line cupcake tin with paper liners.
  • Mix all ingredients together.
  • Using a medium ice cream scoop, fill each liner.
  • Sprinkle tops of cupcake batter with additional chocolate chips.
  • Bake for 20-25 minutes or until a toothpick inserted removes cleanly.
  • Allow cupcakes to cool completely before frosting.

Dark Chocolate Buttercream Frosting

  • Frost cupcakes with frosting and garnish with mini chocolate chips

Nutrition

Calories: 129kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 126mg | Potassium: 44mg | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 1.2mg | Calcium: 14mg | Iron: 0.3mghttps://melaniemakes.com/chocolate-chocolate-chip-zucchini-cupcakes/

 

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Bruschetta

 

Bruschetta with Tomato and Basil Recipe

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Makes 24 small slices, serves 6-10 as an appetizer

Use any flavorful, ripe tomato for this recipe. If you use cherry tomatoes, just quarter them, don't bother blanching or peeling them.

Ingredients

  • 6 or 7 ripe tomatoes (about 1 1/2 lbs)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, thinly sliced* or chopped
  • 3/4 teaspoon sea salt, more or less to taste
  • 1/2 teaspoon freshly ground black pepper, more or less to taste
  • 1 baguette French bread or similar Italian bread
  • 1/4 cup (60 ml) olive oil

*To thinly slice basil leaves, stack the leaves on top of each other and roll up like a cigar. Then make thin slices from one end of the basil cigar to the other.https://www.simplyrecipes.com/recipes/bruschetta_with_tomato_and_basil/#recipe10566

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Zucchini Muffins with Mini Chocolate Chips


https://www.wellplated.com/healthy-zucchini-muffins/

Healthy Zucchini Muffins with Chocolate Chips

Moist and fluffy healthy Zucchini Muffins. Whole wheat, naturally sweetened, and perfect for adding chocolate chips. Freezer friendly and utterly delicious!
PREP TIME: 15 MINS
COOK TIME: 20 MINS
TOTAL TIME: 35 MINS
Servings: 12 muffins

Ingredients
  

  • 2 cups shredded, unpeeled zucchini - (about 1 small/medium zucchini)
  • 1/2 cup mashed ripe banana - about 1 medium/large or 4 ounces
  • 1/4 cup coconut oil - melted and cooled, very light olive oil, or canola oil
  • 1/4 cup honey
  • 1/4 cup brown sugar - light or dark
  • 1 teaspoon pure vanilla extract
  • 2 large eggs - at room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder - I recommend aluminum free
  • 1/2 teaspoon kosher salt
  • 2 cups white whole wheat flour
  • 1/3 cup semi-sweet chocolate chips - mini or regular (I used mini)

Instructions
 

  • Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
  • see link for directions
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Beet Greens

Simple and Delicious Beet Greens


Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!
By Daryl Gerboth
prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4

Ingredients

  • Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
  • Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

Cook's Note

Advance preparation: The blanched greens will keep in the refrigerator for about 3 days.

Nutrition Facts


Per Serving:
49 calories; 3.6 g total fat; 0 mg cholesterol; 45 mg sodium. 7.4 g carbohydrates; 1.2 g protein;          
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Mel's Favorite Chocolate Chip Cookies


Chewy Oatmeal Chocolate Chip Coconut Cookies {My Favorite Cookie}

Yield: 2-3 dozen
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

  • 1 cup (3.5 ounces) old-fashioned rolled oats
  • 2 1/4 cups (11.25 ounces) all-purpose flour (I use unbleached all-purpose flour)
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (8 ounces, 16 tablespoons) butter, softened (I use salted butter)
  • 1 1/4 cups (9.25 ounces) packed light brown sugar
  • 1/2 cup (3.75 ounces) packed dark brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 cup (1.75 to 2 ounces) sweetened or unsweetened coconut flakes
  • 2 cups (12 ounces) semisweet or bittersweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Add the oats, flour, baking soda, and salt to a food processor or blender and process for about 30 seconds until coarsely blended. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, add the butter and brown sugars and mix until light in color, 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
  3. Add the blended dry ingredients and mix once or twice (not all the flour will be fully combined). Add the coconut and chocolate chips and mix until no dry streaks remain.
  4. Shape the cookie dough into balls (I use a #40 cookie scoop) and place several inches apart on parchment lined cookie sheets. Bake for 10-12 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.
Note:  I don't have coconut so I used 1/2 to 1 c. of corn flakes.  

Notes


If your cookies are flattening more than you like, increase the oven temperature to 375 degrees or use convection setting if your oven has it (325 degrees).

https://www.melskitchencafe.com/my-favorite-cookie/

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Sourdough Biscuits

READY IN: 22mins
YIELD: 8 biscuits
UNITS: US

INGREDIENTS

Nutrition
Sift together flour, salt, baking powder and baking soda.
  • Cut in the margarine or butter.
  • Mix in sourdough starter.
  • Turn out dough onto lightly floured board.
  • Knead a few times, until all of the flour is mixed in.
  • Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
  • Bake at 425°F for 12-15 minutes, until slightly brown.
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Chocolate Meringe Cookies

Chocolate Chip Clouds

Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Course: Dessert
Cuisine: American
Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringue cookies just melt in your mouth.

Ingredients

  • 1/2 cup egg whites (room temperature)
  • 1/8 tsp cream of tartar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 1 cup chocolate chips

Instructions

  • Heat oven to 300°F. Cover cookie sheet with silpat or nonstick silicone pad.
  • Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.
  • Sift cocoa onto egg white mixture; gently fold until combined.
  • Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet. Makes 30 to 32 cookies.
  • Bake 34 to 40 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.

Notes

Hershey's Kitchens
Serving: 1cookie, Calories: 54kcal, Carbohydrates: 8.5g, Protein: 0.5g, Fat: 2.5g, Saturated Fat: 1.5g, Sodium: 9.5mg, Fiber: 1g, Sugar: 7g
Blue Smart Points: 2
Green Smart Points: 2
Purple Smart Points: 2
Points +: 2
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Sour Dough Crackers from Kig Arthur Flour

Ingredients

  • 1 cup (113g) King Arthur White Whole Wheat Flour
  • 1/2 teaspoon sea salt
  • 1 cup (227g) sourdough starter, unfed/discard
  • 4 tablespoons (57g) unsalted butter, room temperature
  • 2 tablespoons dried herbs of your choice, optional
  • oil, for brushing
  • coarse salt (such as kosher or sea salt) for sprinkling on top

Instructions


  1. Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth (not sticky), cohesive dough.
  2. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
  3. Preheat the oven to 350°F.
  4. Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
  5. Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
  6. Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
  7. Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
  8. Prick each square with the tines of a fork.
  9. Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.
  10. When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.
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banan chocolate chips muffins




Yield: 20-24 muffins

The Best Banana Muffins  Mel Kitchen Cafe Thank You


Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 2 cups (10 ounces) all-purpose or whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon salt
  • 2 to 2 1/4 cups mashed bananas (17-18 ounces, about 4-5 medium bananas)
  • 1 cup (7.5 ounces) light brown sugar
  • 1/2 cup (4 ounces) melted butter or neutral-flavored oil
  • 1/4 cup sour cream or plain yogurt
  • 2 tablespoons milk
  • 2 large eggs
  • 1 1/2 cups add-ins (chocolate chips, nuts, etc)

Instructions

  1. Preheat the oven to 375 degrees F. Line two 12-cup muffin tins with paper liners or lightly grease with cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
  3. In a medium bowl, whisk together the mashed bananas, brown sugar, melted butter or oil, sour cream, milk and eggs until well-combined.
  4. Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined and no dry streaks remain. If adding add-ins like chocolate chips, stir them in when there are still a few dry streaks remaining. Don't over mix or the muffins might be tough and dry in texture.
  5. Scoop the batter into the prepared muffin tin, filling the muffin cups 2/3 full. Bake for 15-17 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs and the top of the muffins spring back lightly to the touch.
  6. Let cool for 1-2 minutes in the muffin tin before removing to a wire rack to cool completely.m

Notes


Half Batch: this recipe can easily be halved to make 10-12 muffins. As a sidenote, the baked and cooled muffins freeze great.
Applesauce: I haven't tried replacing the butter/oil with applesauce, but you could experiment.

https://www.melskitchencafe.com/banana-muffins/
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Meatloaf

The Best Glazed Meatloaf

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

Meatloaf:

  • 1 cup crushed saltines (25-30 crackers)
  • 1/3 cup milk
  • 1/4 to 1/2 cup minced fresh parsley
  • 2 large eggs, lightly beaten
  • 2 teaspoons onion powder (see note to use fresh onions)
  • 3 garlic cloves, finely minced or 1 teaspoon garlic powder
  • 1 tablespoon Dijon mustard
  • 3 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons salt (I use coarse, kosher salt - use slightly less for table salt)
  • 1/2 teaspoon black pepper (I use coarse black pepper - use slightly less for finely ground)
  • 2 pounds ground meat (I use half ground beef/half ground pork - see note)

Glaze:

  • 2/3 cup ketchup or BBQ sauce (or a combination)
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider or red wine vinegar

Instructions

  1. For the meatloaf, in a large mixing bowl, add the crushed saltines and milk and let the mixture sit for 5-10 minutes. Add the parsley, eggs, onion powder, garlic, Dijon mustard, Worcestershire sauce, salt and pepper. Mix well.
  2. Add the ground meat and mix until evenly and well combined. (You can use a food processor for all of the above if you want a an even more well combined spice and meat mixture.)
  3. For the glaze, combine the ketchup (or BBQ sauce), brown sugar, and vinegar and whisk to combine.
  4. Preheat the oven to 375 degrees F. Line a baking sheet with foil and lightly grease with cooking spray.
  5. Pile the meat mixture in the middle of the prepared pan and shape into a loaf about 9 inches long and 4 inches wide (it doesn't have to be perfect; just try to get it an even thickness throughout).
  6. Spoon the glaze over the meatloaf. Bake for 45-50 minutes until an instant-read thermometer registers 160 degrees F in the center of the meatloaf.
  7. Loosely tent with foil and let the meatloaf rest for 10-15 minutes before slicing and serving.

Notes


Meat: I prefer using half ground beef and half ground pork for this recipe. You could also try using 100% ground beef or ground turkey (or half ground beef/ground turkey). 
Glaze: if you want to serve some of the glaze on the side, double the ingredients and reserve half to serve after the meatloaf has baked (if desired, you can simmer the reserved glaze and serve warm). 
Onion: over the years, we've come to prefer onion powder over fresh onions since several of my kids don't like onion pieces in the cooked meatloaf; however, if you want the flavor of fresh onions, make sure they are very finely chopped and/or precook them in a skillet to make sure they are tender when the meatloaf is finished cooking.


https://www.melskitchencafe.com/the-best-glazed-meatloaf/
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Double Tree Signature Cookie (Chocolate Chip Cookies released during Coronavirus)


DoubleTree Signature Cookie Recipe

Makes 26 cookies
½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. 
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. 
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. 
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. 
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

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Brownies BYU from Nauvoo Mercantile

Makes one 9-by-13 pan of brownies
Prep and Cook: 90 min. Cool: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
Mint Icing
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
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