Smashing Patty with Confidential Sauce

 

Ingredients:

• Approximately forty-five minutes
• Output: four sandwiches
• One tablespoon of olive oil
• 2 cups of finely sliced onion from 1 big onion
• Six tablespoons of unsalted butter, divided
• Garlic powder and kosher salt
• 2 tablespoons of ketchup
• 1 and a half pounds of lean ground beef
• 2 teaspoons Worcestershire sauce
• 8 rye bread slices
• 1/2 teaspoon onion powder
• Roughly eight ounces of Swiss cheese, sliced

Instructions:

1. Heat olive oil in a big pan over medium-low heat. Add the sliced onions and cook, stirring regularly, for 20 to 25 minutes until caramelized and very brown. Season with salt and pepper to taste.
2. While the onions cook, heat a cast-iron skillet over medium-high heat. Melt 2 tablespoons of butter in the hot pan.
3. In a large bowl, gently mix the ground beef, ketchup, Worcestershire sauce, 1/2 teaspoon onion powder, 1 teaspoon salt, and a pinch of pepper. Form the mixture into four equal patties, each slightly wider than the bread slices.
4. Cook the patties in the hot pan for 4-5 minutes on each side until nicely browned. Remove from the skillet and set aside.
5. Assemble the patty melts: Wipe out any excess grease from the pan and melt 2 more tablespoons of butter. Place four slices of rye bread in the pan, butter side down. Top each slice with a burger patty, Swiss cheese, half the caramelized onions, and another slice of cheese. Close the sandwiches with the remaining bread slices, butter side up.
6. Cook each patty melt for 2-4 minutes per side, gently pressing down with a spatula until golden brown and the cheese is melted.
7. Once done, remove the melts from the pan and cut them diagonally. Enjoy your delicious sandwiches!

Have fun! Let me know if you need any modifications.

Kentucky Butter Cake

Delicious Butter Cake with Vanilla Butter Sauce

Ingredients

1 cup butter, softened

2 cups sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

Butter Sauce

1 cup sugar

1/2 cup butter, cut into cubes

1/4 cup water

1-1/2 teaspoons vanilla extract

Preparation

Preheat the oven to 350°F (175°C). Grease and flour a 10-inch tube pan.

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition.

Pour the batter into the prepared tube pan. Bake for 55-70 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cake in the pan for 10 minutes. Run a knife around the edges and the center tube of the pan, then invert the cake onto a wire rack over waxed paper.

For the butter sauce, combine the sugar, butter, and water in a small saucepan. Cook over medium heat until the butter is melted and the sugar is dissolved. Remove from heat and stir in the vanilla extract.

Poke holes in the top of the hot cake and pour 1/4 cup of the sauce over the cake. Let the cake stand until the sauce is absorbed.

Enjoy your delicious butter cake with vanilla butter sauce!

Homemade Crepes Recipe

 

Basic Crepe Recipe

This basic crepe recipe is perfect for your favorite crepe fillings and toppings. Before beginning, watch the helpful video tutorial and read the instructions and recipe notes below.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• ½ cup milk
• ½ cup water
• ¼ teaspoon salt
• 2 tablespoons butter, melted

Instructions

1. In a large mixing bowl, whisk together the flour and the eggs.
2. Gradually add in the milk and water, stirring to combine. Add the salt and melted butter; beat until smooth.
3. Heat a lightly greased griddle or frying pan over medium-high heat.
4. Pour or ladle the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan in a circular motion so that the batter coats the surface evenly.
5. Cook the crepe for about 2 minutes, until the bottom is light brown.
6. Loosen with a spatula, turn, and cook the other side. Serve hot.

Enjoy!

Classic Buttermilk Pie: A Southern Tradition

 

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted and cooled
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon freshly grated nutmeg (optional, for garnish)

Preparation

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Place the pie crust in a 9-inch pie pan and crimp the edges. Set aside.

Step 2: Make the Filling

1. In a large mixing bowl, whisk together the sugar, flour, and salt.
2. Add the eggs and beat until smooth and well combined.
3. Stir in the buttermilk, melted butter, lemon juice, and vanilla extract. Mix until the filling is smooth and creamy.

Step 3: Assemble the Pie

1. Pour the buttermilk filling into the prepared pie crust.
2. Sprinkle freshly grated nutmeg over the top for added flavor (optional).

Step 4: Bake

1. Place the pie on the center rack of the preheated oven.
2. Bake for 50–60 minutes, or until the filling is set and the top is golden brown. The center should jiggle slightly but will firm up as it cools.

Step 5: Cool and Serve

1. Remove the pie from the oven and let it cool completely on a wire rack, about 1–2 hours.
2. Slice and serve at room temperature or chilled. Pair with whipped cream or a scoop of vanilla ice cream for an extra treat.

Tips for Success

1. Use Room Temperature Ingredients: This helps create a smooth, lump-free filling.
2. Prevent Overbaking: Check for doneness early to avoid a cracked or dry filling.
3. Protect the Crust: If the crust browns too quickly, cover the edges with foil or a pie crust shield during baking.
4. Store Properly: Keep the pie in the refrigerator for up to 3 days.

Serving Suggestions

• With Whipped Cream: Add a dollop of whipped cream and a sprinkle of nutmeg.
• With Fresh Fruit: Garnish with berries or sliced peaches for a fresh touch.
• As Is: Enjoy a slice on its own for a classic dessert experience.

Why This Recipe Works

The combination of tangy buttermilk, rich butter, and sweet sugar creates a balanced custard filling that’s creamy, slightly tangy, and deeply satisfying. The addition of lemon juice and vanilla enhances the flavor profile, while the buttery crust provides the perfect contrast to the smooth filling.

Conclusion

Buttermilk pie is a celebration of simplicity and comfort, offering an irresistible blend of creamy texture and rich flavor. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and yields spectacular results. Bake one today and enjoy a slice of Southern tradition that’s sure to become a favorite in your household!

CLASSIC CHERRY DELIGHT

 

Ingredients:

CRUST 7 tablespoons unsalted butter

1 1/2 cups graham cracker crumbs (about 9 whole crackers)

3 tablespoons granulated sugar

FILLING

8 ounces cream cheese softened

1 cup powdered sugar

1 teaspoon pure vanilla extract

1 container cool whip

8 ounces 1 can cherry pie filling 21 ounces

PREPARATION:

CRUST

Add the butter to a medium bowl. Microwave for 30 seconds or until melted. Add the graham cracker crumbs and sugar and mix well to combine. Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish. Set aside.

FILLING

Add the cream cheese to a large bowl. Mix with a mixer until the cream cheese of smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and mix until the cool whip and cream cheese are combined but don’t overmix. Spread the filling evenly over the graham cracker crust using a spoon or offset spatula. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling. Refrigerate for at least 2 hours before serving. I like to leave it overnight. Refrigerate leftovers.

Enjoy

double chocolate coca cola cake

 

Ingredients:

1 tablespoon dark cocoa1/4 liter boiling waterA cup with a capacity of 190 ml contains soft butterbowl capacity1 liter contains fine sugar4 eggs1 teaspoon vanillabowl by2/3 liter all-purpose flour bowl2 teaspoons of baking soda1/2 teaspoon baking powder1/2 teaspoon saltbowl capacity1/4 liter contains milk+ caramel layer:1/4 liter contains chopped pecansbowl capacity1 liter contains powdered sugarbowl capacity1 liter contains powdered sugarCup capacity170 ml can of heavy whipping creamA 130 mg contains dark corn syrupA cup with a capacity of 190 ml contains soft butter+ ganache layer:1/4 liter contains chopped pecansChocolate curls or other decorationsCup capacity170 ml can of heavy whipping cream+ ice:Chocolate curls or other decorationsbowl capacity1 liter contains powdered sugarA cup with a of 190 ml contains soft butterA cup with a of 60 ml contains milk1 tsp dark cocoa1 tsp vanilla extract+ Filling:ChocolateMethodsdissolve cocoa in boil water; In bowl, cream butter also sugar to light and fluffy. Add eggs one at a time, beating well after each addition. Beating in vanilla. Mixing flour with baking soda, baking powder, also salt. Adding to cream mixture alternately with curd and cocoa mixture, beating well after each addition.Pour into three greased, floured 9-inch tubs. Bake at 350°C about 20-25 minutes. Letting cool for 10 min before transferring from pans to racks to cool completely.For the caramel layer: 9 inch line of aluminum foil. Grease the plate with butter. Sprinkle with pecans. Put aside.In a large, heavy saucepan, combine sugar, brown sugar, 130 quarts cream, corn syrup, and butter. Bring the mixture to a boil over medium heat. Cook and stir until soft, about 5 minutes. generous. Bring mix to a boil on medium-low heat, stirring constantly. Cook, stirring, until candy thermometer reads 238°C (soft ball stage), about 10 minutes.Remove from heat and quickly pour into the prepared pan (do not scrape the pan).For the ganache layer: Place a sheet of aluminum foil in a 9-inch pie pan and brush this sheet with 1 teaspoon of butter. Sprinkle with pecans. Put the chocolate chips in a bowl. In saucepan, bring cream to boil. For chocolate whisk to soften. Pour over pecans. Cool to room temperature Refrigerate until set.To decorate: In the microwave, melt unsweetened chocolate and chocolate chips; Stir until smooth. a little bit cold. In a large bowl, whisk together sugar, butter, milk, cocoa, and vanilla until smooth. Stir in melted chocolate.To assemble the cake: Place a layer of cake on a serving plate. Remove the tin from the caramel and place it on top. Cover with another layer of cake. Remove the foil from the ganache and place it on top. Cover with the remaining cake layer. Cake core and sides. Decorate as desired. 

Enjoy!

Honey Garlic Chicken with Mushrooms

 

Ingredients

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* 2 boneless, skinless chicken breasts, cubed
* 1½ cups mushrooms, sliced (button, cremini, or your fave)
* 1 red bell pepper, chopped
* 1 yellow bell pepper, chopped
* 3 cloves garlic, minced
* 2 tbsp soy sauce
* 1 tbsp oyster sauce (optional but delish)
* 1 tbsp honey or brown sugar
* 1 tsp black pepper
* ½ tsp paprika
* 1 tbsp olive oil or butter
* 1 tbsp fresh parsley or green onions, chopped (for garnish)

Instructions

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Prep the sauce:
* In a small bowl, mix together soy sauce, oyster sauce (if using), honey or brown sugar, black pepper, and paprika
* Set aside
Cook the chicken:
* Heat olive oil or butter in a large skillet or wok over medium-high heat
* Add cubed chicken and cook until browned and fully cooked (about 5–7 minutes)
* Remove chicken from the skillet and set aside
Sauté the veggies:
* In the same skillet, add a bit more oil if needed
* Sauté the garlic for 30 seconds until fragrant
* Add sliced mushrooms and bell peppers
* Cook until veggies are tender-crisp and mushrooms are golden (about 4–5 minutes)
Bring it all together:
* Return the cooked chicken to the skillet
* Pour in the sauce and stir everything to coat well
* Let it simmer for 2–3 minutes so the flavors meld and the sauce thickens slightly
Garnish & serve:
* Sprinkle with chopped parsley or green onions
* Serve hot over steamed rice, quinoa, or noodles