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Molasses Cookies with Vanilla Icing

It’s Christmas time and it’s Callen’s 2nd Christmas but his first fun Christmas. He was only 4 month old last year and I am looking forward to opening presents with him this year.

We wanted to start Christmas traditions and I thought decorating a gingerbread house would be fun. Not that he could do anything, just thought he might like to watch or help some how. Well, he didn’t seem too interested in it. He wanted to eat the icing and then he was done. I made these cookies right after we made the gingerbread house. I could smell the cinnamon and ginger from the house we decorated and it made me really want these cookies.

Molasses Cookies with Vanilla Icing

These are so so good. Soft and chewy and the icing just makes it even better. My first batch I tried without the icing but it needed a little icing to top it off and it does. The icing really does make the cookie better.

I sent some home with my mom and my dad sent me a text asking me to make more for when I came home for Christmas. I saved some of the batter so I can bake the rest when we go to their house next week. You’re welcome dad.

Molasses Cookies with Vanilla Icing

We took Callen’s Christmas picture a little early. I love my little man. He has grown so fast. I can’t believe how big he is already. What makes this picture even more special, is that he’s sitting im my old rocking chair. It’s perfect for him, just the right size.

We wish you a very Merry Christmas from our house to yours! Hope your Christmas is filled with joy of family all around.

MERRY CHRISTMAS!

 

Molasses Cookies with Vanilla Icing

Makes: 2 dozen  Time: prep 15 minutes; chill 3 hour or overnight; bake 8-10

Ingredients:

1 1/2 cup shortening

2 cup white sugar

1/2 cup molasses

2 eggs

4 cup all-purpose flour

4 tsp baking soda

2 tsp ground cinnamon

3/4 ground cloves

3/4 ground ginger

1 tsp salt

Icing:

3 – 4 tablespoons milk

2 cups powdered sugar

1/2 tsp vanilla

Directions: 

  • Melt the shortening in a small sauce pan on the stove and cool.
  • While shortening is melting and cooling, in a separate bowl, sift dry ingredients together.
  • Transfer melted shortening to mixer.
  • Temper the eggs by adding a tablespoon of shortening to eggs and mix before adding to the bowl.
  • Add sugar, eggs, and molasses, beat well.
  • Add to the dry ingredients slowly to shortening mixture.
  • Mix well and chill 3 hours or overnight.
  • Form into 1 inch balls. Place on cookie sheet with cookie mat or parchment paper 2 inches apart.
  • Bake at 375 degrees F for 8-10 minutes.
  • Let cool completely in a single layer.
  • Mix all ingredients for icing.
  • Add more milk or sugar to thicken or thin. You want it to be a little thick, not a glaze.
  • Pour into a zip top bag and cut corner off to pipe onto cooled cookies.
  • Store in an air-tight container.

Recipe Adapted from KitchMe

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I can’t tell you how much my husband LOVES Fajitas. When we first started dating I would hate eating Mexican with him because I didn’t like it. At first, I didn’t have a love for Mexican foods. Until I met him, I never really ate much Mexican. He’s been working on me for about five years and I’m slowly liking it more.

While I was making fajitas one night at home I had the idea to make a fajita burger. I love turkey burgers and most of the recipes I find online have mushrooms in it and that is one thing I will not eat. So I took my fajita recipe and created a fajita turkey burger.

Start by mixing the cumin, thyme, and salt and pepper together and add to the meat. Next, chop up the green pepper, red pepper, and the jalapeño extra fine so you don’t have big chunks in your burgers. My onions here are little too chunky in this picture. Don’t forget to mince in the garlic!

Mix it up! Then add the fresh  cilantro  leaves in and add the hot sauce. Just eyeball the hot sauce. If you like things hot got ahead and put 2 + teaspoons in, if not then put less. Its up to you. This is 2 lbs of meat, so what I did to divide it up (since I don’t have a fancy scale to use like Alton Brown would say to use) I formed the meat into a big ball sliced it in half, then again and again until I had 8 evened out round pieces of meat to make patties. You can make about 12 patties if you made them smaller.

Form into patties and lay on aluminum foil until your ready to cook. Since there’s only two of us, I wrapped up the rest of the patties and put them into the freezer for a quick dinner. Since it does take time to make its nice to have a few in the freezer whenever your feeling like a nice juicy turkey burger. The patties are really flimsy, so make sure to cook them on a grill pan or in a skillet with oil for 5 to 6 minutes on each side.

 

Top the burger with some Mexican style cheese and let it melt before removing the burgers from the skillet. Finally, top with guacamole or fresh salsa (or both) before serving. We like to put our burger buns on the grill pan to get a nice toasty texture to them (you can also put them under the boiler for a few minutes). Serve with chips and salsa, guacamole, or some cheesy nachos.

Fajita Style Turkey Burgers

By: Aromatic Delights

Ingredients

2 lbs   ground turkey breast

4      garlic cloves

½      onion, finely chopped

1      small green bell pepper seeded and finely chopped

1      small red bell pepper seeded and finely chopped

2      jalapeno pepper, seeded and finely chopped

3 tsp   ground cumin

2 tsp   thyme dried leaves, crushed

1 – 2 tsp hot sauce

½ tsp salt

¼ tsp pepper

Handful chopped fresh cilantro leaves – parsley may be substituted

8 Burger Buns

Directions: Put meat in a large mixing bowl. Mix the cumin, thyme, and salt and pepper together and add to the meat. Add chopped green pepper, red pepper, and the jalapeño. Mince in garlic. Add the cilantro and hot sauce. Mix well. Form into 8 patties. Cook in skillet with oil over medium high heat for 5 to 6 minutes on each side. Place cheese (optional) over the patties in the last 2 minutes of cooking to melt.

Suggested Toppings: Mexican style cheese, Salsa, Tomato, Avocado / Guacamole

Makes 8

 

 

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