SANDRA’S INCREDIBLE CHEDDAR BURGERS with YUKON HOME FRIES

These delicious burgers take all of 
20 minutes to prepare,
 and they are 'oh so satisfying'!

Servings: (4)
Prep/Cook 20 Mins.

Posted by Sandra

INGREDIENTS

***Home Fries
8 medium yukon potatoes (of similar size), scrubbed, and cut into quarters
remaining ½ pkg. of dry lipton onion soup mix
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground pepper
3 to 4 tablespoons olive oil

***Burgers
1 lb. lean moose burger (or venison, or beef, or buffalo)
½ pkg. of dry lipton onion soup mix (reserve remaining half)
3 tablespoons ketchup
¼ teaspoon garlic powder
1/8 teaspoon freshly ground pepper
4 slices medium cheddar cheese, sliced 1/8” thick

***Toppings:
4 - hamburger buns, toasted
2 roma tomatoes, slice
4 lettuce leaves
Mayonnaise
Mustard
Ketchup

METHOD

Preheat the oven to 425 degrees.

Place the yukon potato quarters in a microwavable safe baking dish, completely cover with a couple of damp paper towels, and microwave on high for 5 minutes. Once done, use kitchen mitts to remove as dish as it will be hot. Add the ½ pkg. of dry lipton onion soup mix, garlic powder, and ground pepper, and then enough olive to sufficiently coat, about 3 tablespoons. Fold completely so all ingredients are combined. Bake in regular preheated oven for 10 minutes, turning ½ way through cooking so potatoes do not become too dry.

Meanwhile, heat a large non-stick skillet to medium-high heat. Form four patties out of burger mixture, use your thumb and make a small indent in center of each, and place in skillet; cooking on each side for 5 to 6 minutes, for a total of 10 to 12 minutes. During the last two minutes, top with cheese, and then lightly tent skillet with tin foil. Place the bun halves in toaster.

Remove the home fries from the oven, and serve equally on four plates. Place the burgers atop the bottom burger halves, add toppings, and top halves to each. – Enjoy!

SANDRA'S QUICK PUMPKIN SPICE LATTE GRANDE at HOME

I simply have an adoration
for anything pumpkin, thus
the creation of this hot
and tasty beverage...

Servings: (1 Grande, or 2 Regular Latte's)
Prep. 5 Mins.

INSTRUCTIONS

Pumpkin Spice Latte:
1 cup milk
1 heaping teaspoon dark brown sugar
¼ teaspoon vanilla extract
¼ teaspoon pumpkin pie spice (for recipe, click here:  Sandra's Pumpkin Pie Spice Blend)
¼ cup hot espresso (or double-strength coffee)

Topping Ingredients:
---1 heaping tablespoon sweetened whipped cream
---A pinch pumpkin pie spice

METHOD

Set out the blender on the counter. Begin brewing your hot espresso (or double-strength hot coffee.)

Meanwhile, heat the milk, brown sugar, vanilla extract, and pumpkin pie spice in a 2-cup glass measuring cup in the microwave on high for 2 minutes. Add the hot milk mixture to the blender. For safety, remove center of lid, and cover the blender with a kitchen towel to prevent splashing, and puree until mixture becomes frothy, about 15 seconds or so.

Pour hot espresso into a large mug, and then pour hot milk mixture from blender on top of espresso, reserving some of the top froth to spoon over top of latte, and then add a heaping dollop of sweet whipped cream, and a sprinkling of pumpkin pie spice. – Enjoy!

MY SON'S HOME EC BAKING SODA DROP BISCUITS

A rustic baking soda drop biscuit is the
ultimate addition to most any meal... 

Yields: (12)

Posted: by Carl
--(my Son who made these in Home Ec.
many years ago)

Prep: 10 mins. |
Cook 10 to 12 mins.

INGREDIENTS

- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 stick of unsalted cold butter, cut into small cubes
- 2/3 cup milk
- 1 egg

METHOD

Preheat oven to 425 degrees.

In a bowl, sift through a sieve into a large bowl to combine the first five ingredients. Cut in butter (with two butter knives, or a pastry cutter) until the mixture resembles coarse crumbs. In a bowl, whisk milk and egg; stir into crumb mixture just until moistened. Drop by heaping spoonfuls 2 in. apart onto an ungreased baking sheet.

Bake at for 10-12 minutes or until golden brown. Serve warm.

~~~~~~~~~~~~~~~~~~~~~~~~

Tip: 1) I also substitute buttermilk for the milk for slightly tangy biscuits; and

2) Be sure your Baking Powder and Cream of Tartar are fresh so they rise and you get the right texture!