If you’re looking for a kid-friendly meal or an easy way to entertain friends for Halloween, this is the recipe for you! I almost didn’t post it because it’s so simple, but sometimes the best ideas are easy.
For Halloween burgers, start with 80-20 Angus ground beef. Add in 2 teaspoons of worcestershire sauce. Fun fact: I can’t pronounce this correctly to save my life. Also sprinkle in salt and pepper. I ended up finely dicing 1/2 of a small onion (1/4 of a large onion), as well, because my daughter requested it. We were cooking inside, which is why I love the 80-20 beef. The juices it gives off, with a little butter added, makes the best grilled buns!
Ok, so back to the meat. Form 4 patties and cook for about 6 minutes on the first side and another 5-6 on the second. I like well done ground beef.
To make these Halloween burgers and not just everyday burgers, I cut up Amercian cheese slices into jack-o’-lantern faces!
The kids got to decorate the burgers. I’m not an artist by any means, but my kids didn’t seem to care at all. Then I cut up veggies and placed them on a Halloween platter for the kids to further decorate their burgers.
Excuse their pajamas. They played in mud earlier. 😉
I nearly didn’t put the veggies on the platter because it was just the four of us, but something has been on my heart lately.
So many blogs seem to promote honestly and realness. I love and appreciate that. However, I hope that, as this continues to gain popularity, we don’t let standards and expectations slip with it. Going beyond the basics is a good thing, in my opinion. Setting out the pretty plates or platters isn’t superfluous. It adds beauty to everyday life. While I am losing the need for perfection, I am gaining an appreciation of doing more than the minimum. Thank you for letting me share this with you!
Today we get to continue our recipes series! I have a love of vintage recipes, and when I was at the store the other day, I saw a beautiful pork loin, which I thought would be perfect. This is an incredibly simple recipe, and I hope you love it! I tried to take step-by-step pictures to help!
First, heat your oven to 350 degrees. Chop 3 cloves of garlic.Next, get your salt and pepper ready. Then you’ll want to rinse off your pork loin and place in a cake pan.I’m using Garlic Olive Oil from Olive Paris because it’s my favorite! Also grab any dried herb that you like. I wanted rosemary from our garden, but the guys were pouring the decking for our pool, and I didn’t want to be “that person” who tripped and fell into wet cement.
Ok, now that your ingredients are ready, drizzle 3-4 tablespoons of oil on the pork loin.Then, sprinkle with garlic, salt, pepper and the herb of your choice. I went with tarragon!Bake for about an hour covered with foil. Our entire family loved it, which it why I only got the following shot of it fully cooked.Enjoy!
My granny was known for her sweet tooth. There was never a day in her home that we weren’t offered dessert after every meal. This was the lady who added sugar to my bowl of Lucky Charms. 😉 And she oozed sweetness. There will never be another one like her, and I’m thankful to have several of her “recipes.” I use that term loosely because she rarely measured, but today I’m very happy to share the first recipe of hers I remember making.
My granny loved peaches. In fact, the jarred vanilla peaches from Atwoods were some of her favorites. She always had canned peaches at home, and it was from this very simple ingredient that she was able to create a favorite dessert of mine – easy peach cobbler.
In a 9×13 pan, melt a stick of butter in a 350 degree oven. While it’s melting, combine 1 cup of flour, 1/2 teapsoon of baking powder, 1 cup of sugar, 1 cup of milk and a dash of salt. After the butter has melted, pour the flour mixture on top of the butter. Add two cans (16 ounces each) of sliced peaches in syrup on top. As if that weren’t sweet enough, sprinkle on sugar and cinnamon before baking in the oven for about 45-50 minutes. Delicious every time.
I’m thrilled to share receipes with you, and I can’t wait to hear from each of you about your favorite recipe. Please feel free to share them at firstname.lastname@example.org.
THANK YOU to everyone who sent an email recently asking about easy entertaining recipes. I’m going to try to encompass the three different occasions mentioned. Also, if you ever have a topic request or a question you would like answered, please feel free to email email@example.com. I do my very best to answer each one!
So, for starters, if you are taking a side to a potluck dinner, these garlic-cheese biscuits are amazing. Amazing. They couldn’t be any easier, but I will admit it – I cheat and use biscuit mix (Bisquick).
Mix 2 c. of bisquick with 2/3 c. of milk and 3/4 c. of cheddar cheese until just combined. I mix by hand so as to not make the dough hard. Then, I drop 8 huge spoonfuls on a parchment-lined cookie sheet. Bake at 450 degrees for 6-8 minutes. Mix 1 stick of melted butter with 1/2 teaspoon of garlic powder. Brush on top (don’t be shy) of the warm biscuits as soon as they come out of the oven. Again, amazing. These are excellent warm, but they’re still just as good at room temp. They’re very transportable, and they’re the perfect gift for someone who is new to the neighborhood.
Now, Banana Muffins. Yay! If you are hosting a brunch, these are it.
Mix 3 overly ripe bananas with 1/4 c. of honey. Add in 1/2 c. of greek yogurt, 1 egg, 1 tablespoon (yes, it sounds like a lot) of vanilla extract and 1 tablespoon of coconut oil. After all of that is very well mixed, add in 1 1/2 c. of unbleached flour, 1 teaspoon of baking soda and 1/2 teaspoon of salt. Mix until just wet. Then, toss in 1/2 c. of semi-sweet chocolate chips. Bake at 350 degrees for 20-25 minutes. Mine usually take about 23 minutes. It makes one dozen. *Note* Make sure to line your muffin tin. These are very low fat, and that causes them to stick more than normal.
Finally, the easiest side in the world. Roasted asparagus. I simply cut or break the woody ends off of the asparagus, lined them out on a cookie sheet, toss on a little olive oil and salt. That’s it. Roast at 425 degrees for about 12-15 minutes. My kids eat them up every time.Thank you for reading!
Last night I made some pies for a rehearsal dinner. Every time I make pies now, it reminds me of my granny. She was the pie queen. Every single crust of hers was perfectly thin and flaky. Just enough of the filling would soak in to make it delicious and worth every calorie. Like most Southern cooks, she never measured; she just felt the give the mixture gave to let her know if more milk, sugar, etc. might be needed. It never mattered. They came out just right each time.I wish I had that talent. I, on the other hand, have scoured over a dozen recipes my granny had written down (just for chocolate meringue pie) to try to find one that remotely tastes like my granny’s did. Before she passed away, I had her try some, and she gave me pointers for improving it – let the crust bake for about 90 seconds longer, increase the temperature about 15 degrees. Suggestions like these. About six months before she passed away, she gave me the approval. But, truthfully, I think she said it to be nice. No pie could ever touch hers.
My mother-in-law has always joked that if someone asks for her recipe, she gives it to them with a minor alteration. Maybe a slight measurement change or missing an ingredient that isn’t vital to the dish. She said that way people think, “Hmmm, it just isn’t quite as good as when Jane Smith made it.” However, I truly believe that it never is the same anyway. Recipes keep memories alive. Sometimes that right bite takes us back to our granny’s house, with a window AC unit, open windows in the kitchen that had simple white curtains blowing in the summer breeze, our bare feet on the laminate flooring and the perfect creamy bite of chocolate meringue pie in our month. No earthly mansion could compare to the paradise we experienced in that moment. No need for keeping up with the Joneses, as we had something they never would – a pie made with love from arthritic hands and a beautiful heart.
Although I’m missing my granny a lot lately, I’m so thankful for every memory I had with her and the recipes I get to share with Katherine and Grant. I hope you have plenty of memories like these, as well. If so, I’d love to hear about them in the comment section. Let’s keep the memories alive.