Category Archives: Karen’s Killer Fixin’s

Karen’s Killer Fixin’s **Author Special** with Art Keller

  Karen’s Killer Fixin’s **AUTHOR SPECIAL**

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!!  Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of his favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors.

Introducing author, ART KELLER, and his favorite food and beer pairing recipe for OLD NUMBER 38 STOUT CHOCOLATE MOUSSE which he prepared with the assistance of his brother, DENNIS KELLER! (Read more with the recipe, below.)

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BOOK PEEK ~  Hollow Strength by Art Keller

Jeff Stein, author of “A Murder in Wartime,” and veteran Washington Post journalist an “Spy Talk” blogger: “Art Keller has definitely been there, done that.  As a former CIA operative in the agency division responsible for tracking black market nuclear weapons, he has seen enough to make his hair stand straight permanently, and in ‘Hollow Strength’ he’ll make yours stand up, too.”

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About the author, Art Keller….

Art Keller is a former CIA case officer in the Counter-Proliferation  Division, the part of the CIA charged with spying on and sabotaging  Iran’s nuclear program. He’s done commentary for CNN, CBS, The News Hour on PBS, Newsmax Magazine, and the National Geographic Channel.    He’s  also the author of the just released spy novel (espionage thriller)  about the CIA and Iran, Hollow Strength.

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Hollow Strength
EXCERPT

 Book excerpt, the big bang in chapter two that gets thing rolling:

Vahdat was reaching up to terminate his call when the limpet mines detonated. By a strange trick of the physics of shock waves and flying shrapnel, Vahdat’s cell phone, as well as the hand that had been gripping it, was blown free of the Shaheed and deposited by a blast wave into the blue-green waters of the Gulf. The synchronized crump of multiple mine detonations were clearly transmitted over the airwaves into Ziyaii’s voicemail box before the saltwater of the Persian Gulf shorted out Vahdat’s phone.

* * *

Within five seconds, catastrophic explosive flooding took the Shaheed from floating on the Persian Gulf to being in the Persian Gulf. The pressure and shock waves, the flying molten metal, superheated gases, and scalding flash-steamed water vapor created conditions as hostile to life as the cosmic furnace at the heart of the sun. The explosions left nothing that even the most hardened trauma surgeon, accustomed as they were to gruesome injuries, could have gazed upon without horror or pity. On a sunny June day, at 11:43 a.m. local time, the Iranian Revolutionary Guard Corp Navy Destroyer Shaheed, carrying a load of VIPs and press on its maiden voyage, was lost with all hands.

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Connect with Art Keller & Hollow Strength

I hope you enjoy today’s Killer Fixin’s, as well as the recipe Art and Dennis are sharing with us today.  Happy eating!

Karen

P.S.  We’re at 57 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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NOTE: This food and beer pairing is prepared with the assistance of Art’s brother, Dennis Keller, a past-master at food and beer pairings. He used to be a chef and now works for the Northern California North Coast Brewery, a craft brewer that has become so popular that they are literally not able to keep up with demand.

Old Number 38 Stout  CHOCOLATE MOUSSE

16 ounces Old # 38 Stout
8 egg yolks
8 egg whites
10 ladyfinger or macaroon cookies
9 ounces bittersweet baking chocolate
4 tablespoons butter room temperature
9 tablespoons granulated sugar

 

Reduce the stout by half over very low heat in saucepan and allow it to cool.
Melt the butter and chocolate while stirring over a double boiler, gradually add the sugar. Allow mixture to reach room temp, then whisk in the egg yolks and half of the reduced stout. Beat the egg whites until stiff in a separate mixing bowl. Fold the whites into the mouse gently. Crumple the cookies into serving glasses or plates. Drizzle the remaining stout over the cookies and cover with the mousse. Allow to set up in refrigerator over night. You can garnish with whipped cream and milk chocolate shavings.

 

Serve with cold Old # 38 Stout.
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I wish to extend my thanks to Art and Dennis for giving us a truly fun, out-of-the-ordinary, and creative recipe!
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**SPECIAL ANNOUNCEMENT:  Art will give away a digital (mobi/Kindle or epub/Nook/iPad) copy of HOLLOW STRENGTH to up to five (5) lucky readers who comment on today’s Karen’s Killer Book Bench or Monday’s Interview blog.  Winners will be randomly selected and announced Monday.  Thanks, Art, for sharing your story with us!

Karen’s Killer Fixin’s: Steak Kabobs

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is STEAK KABOBS.

Today I’m sharing a recipe that is versatile, indoors and out.  It calls for oven broiling, and it’s great this way.  But, given a choice, I love my barbecue!  I also love that this meal can be prepared the night before and just tossed on the fire when you get home. Add some brown rice or a salad and you’ve got a great, filling meal that tastes of summer.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 56 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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STEAK KEBOBS
[Serves 4]

2 T. reduced-sodium soy sauce
2 T. honey
1 tsp. ground ginger
1 clove garlic, crushed
1 tsp. grated lemon peel
¼ tsp. crushed hot red pepper flakes
12 oz. boneless sirloin steak, trimmed & cut into 1-inch cubes
8 cherry tomatoes
4 lg. Mushrooms, cut in half
1 green bell pepper, cored, seeded, cut into 8 squares

In shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel, and red pepper flakes.  Mix well.  Add beef; stir to coat.  Cover with plastic wrap and refrigerate 1-2 hours, stirring occasionally.  Preheat broiler.  Remove beef from the marinade.  Using four 10” metal skewers, alternately thread beef, tomatoes, mushrooms, and bell pepper.  Place on broiler pan.  Broil 2” from heat, turning 2-3 times, until meat is medium-rare and vegetables are lightly browned, about 10 minutes.  Serve immediately.

NOTE:  Marinate beef and assemble skewers up to 1 day in advance.  Cover with plastic wrap and refrigerate until ready to cook.

Karen’s Killer Fixin’s: Fudge Truffle Cheesecake

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is FUDGE TRUFFLE CHEESECAKE.

Beyond creme brulee, cheesecake is my absolute favorite dessert.  I haven’t met a cheesecake I didn’t like! 🙂

As a result, I’m constantly on the lookout for different recipes for these wonders of deliciousness. Add fudgy chocolate to cheesecake? I’m sooooo there. The hard part is waiting for the refrigerator set up!

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 55 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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FUDGE TRUFFLE CHEESECAKE
[9-inch cheesecake]

Chocolate Crumb Crust (Recipe below)

2 cups (12 oz.) semi-sweet chocolate chips
3 pkgs. (8 oz. each) cream cheese, softened
1 can sweetened condensed milk (NOT evaporated milk)
4 eggs
2 tsp. vanilla

Heat oven to 300 degrees.  Prepare Chocolate Crumb Crust (below); set aside.  In heavy saucepan, over very low heat, melt chocolate chips, stirring constantly.  In large mixer bowl, beat cheese until fluffy.  Gradually beat in sweetened condensed milk until smooth.  Add melted chocolate chips and remaining ingredients; mix well.  Pour into prepared pan.  Bake 1 hour and 5 minutes or until center is set.  Cool; chill.  Refrigerate leftovers.

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CHOCOLATE CRUMB CRUST
[For Fudge Truffle Cheesecake]

In medium bowl, combine 1-½ cups vanilla wafer crumbs, ½ cup powdered sugar, 1/3 cup powdered (baking) cocoa and 1/3 cup melted butter or margarine.  Press firmly on bottom of 9-inch springform pan.

NOTE: I don’t own a springform pan. If you’re making this for the boss or a special event, you might want to own one. The springform pan makes it easier to serve, and it looks pretty when dished up.  If it’s for your family, they’re not going to care if it looks pretty and uniform…as long as it’s on their plate. 🙂

 

Karen’s Killer Fixin’s: 25-Minute Beef & Salsa Burritos

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is 25-MINUTE BEEF & SALSA BURRITOS.

An easy meal that satisfies the entire family. This recipe can also be adjusted for a variety of different flavors. See note at bottom of recipe. A perfect meal when you need to get dinner on the table quickly.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 54 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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25-MINUTE BEEF & SALSA BURRITOS

[Serves 8]

1 ¼ lbs. ground beef
1 ½ T. chili powder
½ tsp. ground cumin
1 pkg. (10 oz.) frozen chopped spinach,thawed and well drained
1 ¼ cups prepared chunky salsa
1 cup shredded Cheddar cheese
8 medium flour tortillas, warmed

In large non-stick skillet, brown ground beef.  Pour off drippings.  Season beef with chili powder, cumin, ½ tsp. salt and ¼ tsp. pepper.  Stir in spinach and salsa; heat through.  Remove from heat; stir in cheese.  Spoon ½ cup beef mixture in center of tortilla.

NOTE: Not a fan of spinach in your burritos? Replace with well drained can of red, black or pinto beans.

Karen’s Killer Fixin’s: Vanilla [Chocolate] Caramels

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is VANILLA [CHOCOLATE] CARAMELS

I love caramels.  Homemade caramels are the bomb…and so much easier to make than you would think. This makes a great Christmas gift for friends, family and neighbors. A special treat that only you will give them. Make several batches of each. Your family will snatch up quite a few before you get any into gift tins. 🙂 

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 53 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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VANILLA CARAMELS

[2 pounds]

2 cups sugar
1/3 cup butter
2 cups warm light cream
1 tsp. vanilla
1 cup light corn syrup
½ cup nutmeats
½ tsp. salt

Mix sugar, 1 cup of the cream, corn syrup and salt in large saucepan.  Cook, stirring about 10 minutes.  Add remaining cream very slowly so mixture doesn’t stop boiling.  Cook 5 minutes longer.  Stir in butter, 1 tsp. at a time.  Cook slowly, stirring until 248 degrees registers on candy thermometer.  Remove from heat; add vanilla and nuts and mix gently.  Pour into buttered 8-inch square pan and cool.  Turn out on board, mark off ¾-inch squares and cut.  Wrap in wax paper.

CHOCOLATE CARAMELS

[2 pounds]

Follow recipe above, adding 3-4 oz. (squares) unsweetened chocolate to mixture before cooking.

Karen’s Killer Fixin’s: Farm-Style Cinnamon Rolls

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is FARM-STYLE CINNAMON ROLLS.

For those of us who’ve been around awhile, you’ll recognize this recipe for homemade cinnamon rolls. I remember it being a special treat when mom would buy those “new” frozen loaves of bread. (Yeah, yeah, I just aged myself more than a little bit. 🙂 ) I have fond memories of the way these smelled baking, the anticipation.  They couldn’t come out of the oven fast enough for me. They certainly disappeared fast enough…all hot and gooey and…hmmmm, I think I need to make a grocery run!

(As I began this post, it occurred to me to doublecheck whether you can still buy frozen loaves in the stores. Haven’t made these in a while.  Panicked a bit when I couldn’t find any online at my local grocers ~ although they may have them ~ however, did find them at WalMart so we’re still safe. Whew! Crisis averted.  I would be so sad not to share this fond memory with you today.)

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 52 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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FARM-STYLE CINNAMON ROLLS

[Makes 12]

1 loaf frozen white bread
½ cup brown sugar
½ cup white (granulated) sugar
¼ cup butter, melted
1 tsp. cinnamon

Thaw white bread and let raise until double.  Brush 8 x 10-inch or 9 x 9-inch pan with 1 T. butter.  Roll out dough to 10 x 14-inch rectangle.  Brush with 2 T. butter.  Sprinkle with sugars and cinnamon.  Roll up starting on 14-inch side.  Cut roll with sharp knife (or nylon string) into 12 pieces. Place, cut side down, in buttered pan.  Brush with remaining butter.  Cover, let rise in warm place until light, 45-60 minutes.  Baked in a 375 degree oven for 20-25 minutes.  Immediately turn out onto wire rack covered with waxed paper.  Frost.

NOTE: I also enjoy sprinkling raisins and walnuts or pecans with the sugars and cinnamon.

Karen’s Killer Fixin’s: Fried Catfish with Toasted Walnuts

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is FRIED CATFISH WITH TOASTED WALNUTS.

We all know fried foods  are not particularly good for us, however, like any other food moderation is the key. This really is a delicious meal and a great way to ensure your family eats fish, which I think takes a little of the sting out of the “fried” aspect of this dish. Personally, catfish is one of my particular favorites. I enjoy the mild flavor ~ it’s not as “fishy” tasting as a lot of other varieties. I love the more “meaty” texture.  Like most fish, catfish can be cooked with a lot of different flavors.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 51 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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FRIED CATFISH WITH TOASTED WALNUTS
[Serves 4]

½ cup flour
1 T. paprika
¼ tsp. dried thyme
¾ tsp. salt
¼ tsp. cayenne
½ cup milk
2 T. vegetable oil
4 catfish fillets (about 5 oz. each)
2 T. butter
1/3 cup walnuts, coarsely chopped
1/8 tsp. black pepper
2 T. chopped parsley
1 T. lemon juice

In shallow dish, whisk flour, paprika, thyme, ½ tsp. of the salt and 1/8 tsp. of the cayenne.  Place milk in another shallow dish.  Set both aside.

In large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat.  Dip fillets in the milk and shake off the excess.  Dredge fillets in the four and place in a single layer in the skillet.  Cook for about 5-6 minutes, turning halfway through cooking time or until golden brown.  Repeat, using remaining oil as needed.  Remove to plate lined with paper towels; keep warm.

Wipe out skillet; melt butter over medium heat.  Add walnuts, remaining cayenne and salt, and the black pepper. Cook, stirring frequently until nuts are fragrant about 2-3 minutes.  Take off the heat.  Stir in parsley and lemon juice.  To serve, spoon equal amount of nut mixture over each fillet.

Serve with steamed snow peas and sautéed sweet peppers, if desired. This dish also goes well with brown or wild rice.

Karen’s Killer Fixin’s **Author Special** with Ashlynne Laynne

 

  Karen’s Killer Fixin’s **AUTHOR SPECIAL**

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!!  Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors.

Introducing author, ASHLYNNE LAYNNE, and her favorite recipe for SAUSAGE-CHEESE BALLS!

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ASHLYNNE ~~First off, I’d like to thank Karen for hosting me again. I enjoy cooking and sharing recipes with others. After I tell you a bit about my latest release, Blood Bonds, I’m going to share a recipe from the Bisquick Cookbook for Sausage-Cheese Balls. This appetizer has been a holiday favorite and tradition in my family, and it’s super simple to make.

Blood Bonds Blurb (The Progeny Series #2)

“Forever. For always. For eternity.”

The ties that bind two hearts are powerful. For Ascher Rousseau and Shauna McCutchin, it’s more than just a blood bond. Their union is that of vampire legend. Their love is a predestined prophecy foretold centuries ago.

It’s a week before Ascher and Shauna’s sealing and the couple is making final preparations for their eternity, but Ascher’s ex has other plans. Ursula is hell-bent on revenge—revenge fueled by lover’s scorn and her father’s death—and she begins breeding a fresh army of newborn darklings to do her bidding.

When Ursula finds a new weapon—an ally with the capability to dismantle the Rousseau clan— Ascher and Shauna’s bond is tested and they must stand together against Ursula or lose each other for eternity.

  About the author, Ashlynne Laynne….

Ashlynne Laynne has always had a soft spot in her heart for vampires but grew tired of the garlic fearing, sun-loathing creatures of old. An avid horror movie fan, she tends to enjoy media and music that is of a younger, more eclectic nature. This was the catalyst for her writing The Progeny. The vampire/witch pairing is unique and different when most books pair vampires with werewolves.

Ashlynne loves writing on the edge and teetering between the erotica and romance genres, and thinks of Ascher and Shauna as the wicked, damned version of Romeo and Juliet. She is currently working on books three and four of her Progeny Series, book one of her upcoming Rocker Series, and an untitled novella WIP. In her spare time, she enjoys cooking, reading and spending time with her family. She juggles the hats of wife, mother, full time employee and part-time writer, hoping to write full time one day soon.

Ashlynne lives in North Carolina with her husband and teenage son.

Connect with Ashlynne….

Buy the Progeny Series!!

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 50 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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Sausage-Cheese Balls (From the Bisquick Cookbook)
Makes about 8 ½ dozen

3 cups Original Bisquick
1 pound uncooked bulk pork sausage
4 cups shredded Cheddar cheese (16 oz)
1/2 cup grated Parmesan cheese
1/2 cup milk
½ teaspoon dried rosemary leaves
1 ½ teaspoons chopped fresh parsley or ½ teaspoon flakes

Heat oven to 350 degrees. Lightly grease a jellyroll pan. Stir all ingredients until they are mixed well, and you may have to use your hands. Shape mixture into 1 inch balls and place in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan and serve warm.

 

Karen’s Killer Fixin’s: Magic Cookie Bars

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is MAGIC COOKIE BARS.

Have company coming? Want to relax and enjoy their visit? Need a quick dessert, something special to serve without all the fuss and muss? These cookie bars are quick to make, full of flavor, and so easy to make ahead of time. Not your usual lunchbox cookie either!

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 49 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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MAGIC COOKIE BARS

[2 dozen bars]

½ cup (1 stick) butter, cut into 4 pieces
1-½ cups graham cracker crumbs
1 can sweetened condensed milk (14 oz.)
1 cup sweetened coconut flakes
1 cup milk chocolate chips
1 cup butterscotch chips

Preheat oven to 350 degrees.  Place butter in 9×13-inch baking pan and melt butter in oven for 5 minutes or until butter melts.  Remove from oven, cool 5 minutes, and sprinkle with graham cracker crumbs over the butter.  With your fingers, moisten the crumbs with the butter and pat into an even layer.  Pour the sweetened condensed milk over the crumbs. Evenly scatter the coconut, chocolate chips and butterscotch chips over sweetened condensed milk.  Bake 20-25 minutes or until golden brown around the edges.  Be careful not to over-bake or the cookies around the edges of the pan will be dry and hard.  The middle of the pan should still be slightly jiggly when the cookies are done.  Cool in pan for about 30 minutes before cutting into bars.  Store in airtight container, between layers of waxed paper, for up to 4 days or freeze for up to 1 month.

Karen’s Killer Fixin’s: Salisbury Steak

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is SALISBURY STEAK.

This is a satisfying family dish, not to mention tasty! It’s a nice change from plain hamburgers and wonderful for those “company” dinners on a limited budget. I like to make this meal whenever I find fresh mushrooms on sale. Same with ground hamburger — it’s not as inexpensive as it used to be! One of my family’s favs!

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 48 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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SALISBURY STEAK
[Serves 6]

1½ lbs. hamburger
1¾ cup sliced mushrooms
1 cup chopped onion
2 T. Worcestershire Sauce
½ cup cooked rice
½ tsp. salt
¼ tsp. pepper
2 (13 ¾ oz.) cans beef broth
1 egg
3 T. water
2 T. cornstarch
Vegetable cooking spray

 

Combine hamburger, onion, cooked rice, pepper and egg.  Stir well.  Divide into 6 equal portions, shaping into 1” thick patties.  Coat skillet with cooking spray.  Add patties and cook 5 minutes each side.  Drain on paper towels; set aside and keep warm.  Add mushrooms and cook 3 minutes.  Add Worcestershire Sauce, salt and broth, and cook for 10 minutes.  Return patties to skillet.  Cover, reduce heat, and simmer 15 minutes.  Place patties on platter and keep warm.  Combine water and cornstarch; add to broth mixture, stirring well.  Bring gravy to boil and cook 1 minute.  Serve over patties. Good with mashed potatoes, rice or noodles.