Souperburgers

The theme for this month's girl's night with my girlfriends Bonnie and Dawn was Soup and Sandwiches (and always a dessert of course!).  The way that our meals always go is we pick a theme and then each girl gets to pick whatever they want to make for their portion of the meal.  I always wanted to make French Onion Soup, so I volunteered for that part.  Dawn picked sandwiches and Bonnie chose to make an Apple Crisp for dessert for a change.

I am posting Dawn's recipe first this time.  (The other two recipes will be posted this week.)  It tasted great and was pretty simple.  The original recipe called for ground beef, but just before cooking we realized that pork was purchased on accident.  Well it definitely didn't taste like an accident.  Actually I think I preferred the added flavor of the pork in place of the usual ground beef or turkey.  But use what you like, they will all work nicely.

"Here is the recipe for my sandwiches. They are called Souperburgers and I think they're just a little twist on Sloppy Joe's." --Dawn

Souperburgers
original recipe from recipe.com

1 pound ground meat (turkey, beef or pork)
1 medium onion, chopped
1 (10.75 ounce) can Condensed Tomato Soup
1 tablespoon prepared mustard
1/8 teaspoon ground black pepper
6 sandwich rolls

Cook the meat and onion in a 10-inch skillet over medium-high heat until it is well browned, stirring often. Pour off any fat.

Stir the soup, mustard and black pepper in the skillet and cook until the mixture is hot and bubbling. Divide the meat mixture among the rolls.

(I'm gonna admit I didn't catch the play on words in the name of the recipe (the Souper part) until I got home and started writing the recipe.  But it uses condensed tomato SOUP.  ding ding ding!!  I think tomato paste and a bit of tomato sauce would work fine in place of the canned soup.  If you go this route be sure to salt your mixture a bit- there is no salt in this recipe since there is salt in the soup.  But the soup sure made it easy!)

Easy No Rise Pizza Crust and Dessert Pizza Recipes

Last night was my monthly Girl's Night In with Bonnie and Dawn, and it was Pizza Night!  The menu was  a garden salad with homemade beer bread croutons, garlic toast, pizza featuring a No Rise Pizza Crust and tying things all together with a dessert Pizza with strawberries, blueberries and bananas.  Everything turned out super delicious!  Bonnie provided the crust recipe and we were all super excited that it was such a success.  Not only did it taste great, but it couldn't be any easier.  I am providing the basic recipe we used, but I am already thinking up how I can add spices, garlic, and other yummy things the change it up from time to time.  This recipe is definitely a keeper.

Print this Recipe

Easy No Rise Pizza Crust
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast (if you don't use the packets, but the bulk 2 1/4 tsp= 1 packet yeast)
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)

Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.

Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

My notes:
I started out mixing the ingredients with a spoon, but had a lot more success once I removed it from the bowl and kneaded it with my hands.  Whenever I have used yeast in the past I have always let it proof in water before adding it to the rest of the ingredients.  This recipe doesn't call for this, but I think I will try it next time just to see what happens.  What proofing is, is allowing the yeast to dissolve in warm water and let it bubble up.  Once this happens it is ready to use.  I thought the crust was great as is, but I am just curious if allowing the yeast to proof will change the texture, making it a chewier crust, or crunchier, etc.   I also think I will try prebaking the crust for 5 minutes and then adding my toppings and continue baking it for the additional 15 minutes.  I will be sure to let you know my findings :)

Dessert Pizza

The Dessert Pizza is one of those semi-homemade desserts that is great to have in your back pocket when you want to throw together a delicious dessert really quickly.  It looked pretty and tasted great!  What Dawn did was used a tube of store bought sugar cookie dough, unrolled it and spread it out on a 9x13 cookie sheet.  Bake according to directions and allow to cool completely.  Once cooled, spread with whipped topping and decorate with fresh berries of your choice.

BLT Dip

Last weekend Scott and I got to enjoy a grown up night out at our friends Bonnie and Jimmy's house for a BBQ.  It was great fun, filled with lots of laughs and wonderful friends.  Oh and LOTS of delicious food!  There were quite a few recipes that really stood out and I am going to share one of them today.  It is Dawn's BLT Dip.  Yes, it is really as awesome as it sounds.  Tomatoes, Bacon, a bit of mayo all mixed together to make the perfect bite in your mouth.  Yum!

I had a graduation party to attend yesterday so I thought this would be the perfect appetizer to bring along.   Scott and I both decided that this would also make a delicious spread on a Turkey Wrap with a bit of lettuce and cheese.  My mouth is watering as I type this.... so let's hurry onto the recipe!

BLT Dip
1 c real mayo (I used Light, couldn't tell one bit)
1 c sour cream (Light here again...)
3-4 tomatoes (I used one pint of cherry tomatoes, chopped into bite sized chunks.  I didn't bother deseeding these)
1 lb bacon
French bread, sliced into 1/2 inch slices and then quartered

Combine the mayo and sour cream until well blended.  Cook bacon until nice and crispy. De-seed tomatoes if not using cherry or grape. Chop the tomatoes and bacon, mix into the sour cream/mayo mixture. Slice french bread for dipping.  Serve chilled.

Shish Kabab, Creamy Cucumber Salad and Berry Cheesecake Parfaits

Last night I got together with Bonnie and Dawn for our monthly cooking night.  We were all in the mood for something on the lighter side, and something that was nice and summery.  Bonnie suggested shish kabab, which to me is one of those perfect summer dishes.  Yum!  I decided to bring a Creamy Cucumber Salad.  It was one of my suggestions on the side bar (keep those coming guys!  I love it!), plus it is an old family favorite.  This salad always graced our dinner table throughout the summer while the cucumbers were fat and bountiful in the garden.  My mom never really used a recipe, just adding ingredients a little at a time until the flavor was just right.  I added some measurements, but please do as my mom does- you will know when it is the right flavor!  Dawn chose to bring a dessert, and her Berry Cheesecake Parfaits were a HUGE hit!  They were a very simple dessert to create, involving no cooking just the use of a hand mixer.  We all agreed we will be making this recipe throughout the summer!  Sooooo good!

Shish Kabab

Any meat or seafoods of your choice (we used chicken and shrimp), cut into one-inch chunks
Assortment of vegetables (last night we used tri-color bell peppers, onions and mushrooms, which are classic choices. But try using zuchini/yellow squash, potatoes, cherry tomatoes, or whatever looks good at the market that day.  You really can't go wrong!), cut into one-inch chunks
salt and pepper
Italian dressing

If you use wooden skewers, it is best to soak them in water for about 15-30 minutes before use because they can splinter and burn.

Marinate your meat/seafood in the Italian dressing for about 30 minutes. Thread the meats/seafoods and veggies onto the skewers, alternating. Top with additional Italian dressing and season with salt and pepper.

Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout. You want a nice pretty char.

Creamy Cucumber Salad
3 English Cucumbers (you can use regular cucumbers, but you will want to peel off the skin), very thinly sliced (I love to use my mandolin for this, but not necessary)
Salt and pepper
1 cup sour cream
1/4 cup apple cider vinegar
finely chopped fresh dill, flat leaf parsley or fresh chives (any or a combo of the three)
1 1/2 teaspoons sugar
1 small red onion, thinly sliced
a half a pint of cherry tomatoes, sliced

In a colander set over a bowl, toss the cucumbers with 2 teaspoons salt. Let drain for at least 30 minutes and up to 3 hours. This will help to break down the cucumbers to remove excess moisture, and will also tenderize the cucumbers.

In a large bowl, whisk together the sour cream, apple cider vinegar, and sugar. These measurements are pretty good, but honestly my mom always taught me this recipe by adding ingredients a little at a time until you get the taste you are looking for. She never used an actual recipe. So if you like it a little less sweet, then don't add as much sugar, etc. When you get the flavor you like, add the drained cucumbers, onion, fresh herbs and toss. Season with fresh ground black pepper.

Berry Cheesecake Parfaits
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1-1/2 cups cold milk
1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
1-1/2 cups thawed Cool Whip Whipped Topping, divided
24 Nilla Wafers, coarsely chopped
1-1/2 cups mixed blueberries and sliced fresh strawberries

Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup Cool Whip.

Layer half each of wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.

Top with remaining Cool Whip.

Fridays, Feasting With Friends- Featuring Dawn Minnick

One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."

Laurie Colwin'Home Cooking'

Dawn and I at her 30th birthday party

For today's segment of Fridays, Feasting with Friends I am thrilled to introduce you to my sweet friend Dawn Minnick.  She was my very first friend when I transfered high schools way back in my my Sophomore year.  In a school that was relatively close-knit; everyone had pretty much gone to school together their whole lives.  I was very much an outsider for a little while there.  I was so very lucky to have Dawn sit by me in two back to back classes, and guess what- she talked to me!  She never was one to bow to pear pressure, care what others thought, and just did what she felt was right.  Her friendship helped give me a confidence that I so needed in order to be able to strive in school the way I did.  She took me under her wing, introduced me to all of her friends and after no time at all I finally felt at home in a new school.  I will never forget the kindness that she showed to me.

Dawn still has that wonderful easiness about her that makes everyone feel comfortable and like home.  She is nonjudgemental and ever so kind.  Even all grown up, she is still that same girl who cares about others feelings, but doesn't change how she feels because of them.  She stands by her convictions and deserves all that life can give her.  She has definitely works hard enough- that's for sure!  I am so proud of her accomplishments and I look forward to witnessing the new and exciting changes this future will hold for her.

So for today's segment of Fridays, Feasting with Friends I bring you Dawn Minnick.

Me, Bonnie and Dawn.  We have been a trio since, well, forever.

What is your favorite thing to cook?
Mexican. Its really the only thing I cook well.

How about your least favorite thing to cook?
I honestly don’t know, I'm really just starting to learn how to cook. Im sort of clueless in the kitchen. I guess I would have to say meat, other than ground beef. I always over cook it because Im scared I'll under cook it.

What is your favorite local restaurant and what is one you are dying to try out?
My favorite local restaurant is Mi Pueblo. An authentic Mexican place on the West side. Im dying to try Melt but everytime I go there is a three hour wait.

Music and food go together so beautifully. You are hosting a dinner party, what would be on your playlist?
I think that would depend on my mood, who is attending the party and what kind of food I'm making. I like a little bit of almost all music so its hard to tell what I'll be in the mood for at any given time.

What would you choose to be your last meal on earth?
Ooh, tough one. I think I would have to say either El Vaquero (Mexican restaurant in Columbus) or crab cakes

What are you currently reading?
Bruni’s Choice by Irwin Gelding

What is your favorite Kitchen Gadget?
My coffee grinder. I have a serious coffee addiction.

Do you have a signature go-to dish?
"7 Layer Goodness". Its always been a crowd pleaser. (see below for the recipe!)

What is your favorite thing about the Cleveland area?
Besides my friends and family? The Metropark system-hands down!

Do you have a favorite meal from your childhood and do you cook it today?
Its called SOS. (S*** on a shingle) It brings back great memories of my childhood particularly my Dad since he is the one that always made it for us. It’s a white sauce with chipped beef, served on toast. Yes, we are all aware it a little hillbilly.

Top 3 Movies of all time?
Little Women, Half Baked, and 101 Dalmatians

What was your happiest moment in life?
Pulling my grade up in Environmental Physics to a B, to be able to graduate with honors. I worked really hard all semester and had an D in the class before the final. Not getting that "B" would have meant losing my honors status for graduation.

Where do you do your grocery shopping?
Typically I do it at Walmart because it so inexpensive. I will get a lot of my groceries from local farmers markets during the summer/fall seasons.

What is your favorite guilty pleasure when it comes to food?
Chocolate. In all forms. Im a believer that there is no such thing as bad chocolate just varying degrees of good.

Can you tell me about what you are most proud of?
Putting myself through college and graduating Cum Laude.

Do you have Culinary Resolutions that you would like to accomplish this year?
To not be so afraid of the kitchen, learn how to cook and stop eating like a single lady. Even when Im not.

One word that best describes you is:

hopeful

“7 Layer Goodness”
1 can re-fried beans
1 package large tortillas
shredded cheese
salsa
1 pound of cooked “taco” seasoned meat of your choice

Spread refried bean on a tortilla.  Then apply a layer of your meat. Then sprinkle with a layer of cheese.  Place in your spring pan topping side up.  Repeat until you run out of an ingredient.   Place a clean tortilla on top so there are no toppings exposed.

Cook at 450 for 30 minutes.  Then spread salsa on top and cook for antoher 10-15 minutes or until salsa is no longer runny.

I usually serve tortilla chips and the leftover salsa as a side dish.


Dawn, thank you so much for doing this interview for me!  It was such fun to read!  Your recipe has my name written allllll over it. I am so making it this weekend.  It is like the perfect comfort food.  Yum!  I had SOS for the very first time just about a month ago or so and oh man, it is DELICIOUS!  I couldn't believe I had never had it before.  It is one of those foods that is definitely "retro" but has such a comforting flavor to it.  I love it!  

I am so thrilled that we do our monthly cooking night because that is a wonderful way to gain confidence in the kitchen.  No judgement amongst friends :)  Keep playing around with recipes and soon enough it will all become second nature.