Dinner on the Dot 7 Archives - Meet Your BeefMeet Your Beef

Cheeseburger Pie, Round 2

December 15, 2015

I’m going to be real honest here. I hate cooking. It’s a weakness. And something I don’t attempt to get better at as often as I’d like to. The usual suspects are my excuses: full time job, lack of time, too tired, and shocker, I would rather go to the gym! Hence why Dinners on the Dot have always been done by my friend Jane. She’s a wonderful cook but sadly has recently moved to Idaho. I know, tear! I’m hoping she will continue to contribute her genius beef, or cookie, recipes to this blog (hint, hint), but for now, I will stumble my way through the process and let you all know if I find anything that is worth mentioning or has been approved by Mr. Meet Your Beef. This one got rave reviews! Phew.

I’m not sure if you remember, but Jane posted a recipe for a delicious Hamburger Pie awhile back. If you are a seasoned veteran in the kitchen, stop right here and click that link. Make that pie instead. However, if you are more like me and on the Junior Varsity squad as it relates to cooking, follow along below. Biggest difference between the two recipes is this one below does not entail making a crust. Score!

With a craving for hamburger pie and a lackluster enthusiasm for spending my entire evening in the kitchen, I turned to the one and only, Pinterest. Who would have thought an old, simple Betty Crocker Recipe would be this great? Apparently, Betty knew what she was doing 😉

Here’s how simple it is…

Heat oven to 400 degrees. Spray a 9″ glass pie plate with cooking spray. In skillet, cook ground beef and chopped onion over medium heat until beef is browned. Drain. Stir in salt.

Spread the beef and onions evenly into the pie plate and sprinkle with a little cheese. Or a lot 🙂

Dinner on the Dot 7, Featured

For the Love of Pumpkin!

November 17, 2015

So… I bought a car.

I know, this isn’t starting out the way you thought it would, just sit tight, I promise it leads to food.

So… I bought a car. Following purchasing the car I was added to one of those annoying newsletters, but I was also added to a more personalized newsletter from the salesmen. (Sidenote: If you need a Dodge or Jeep in the Nampa, ID area, head over to Stampede Dodge and ask for Clem, he is AWESOME). Ahem, moving on. I got one of the newsletters today and this little nugget of a recipe was in it. Pumpkin snickerdoodles. It’s impossible for them NOT to be AMAZING, right?

You will need all your typical cookie ingredients, plus a few spices and pumpkin (or puNkin’ as my grandmother calls it). Now, this calls for softened unsalted butter, so do what I did: buy it when you’re in town and instead of setting it out on the counter to soften, just accidentally forget it in your car, my bad.

I know, you’re probably jealous of my new canisters, I would be too.

Alrighty, let’s do this…business. Blend your flour, corn startch, cream of tartar, baking soda, baking powder, salt and spices. Just look at this beauty.

Cream together your butter and sugars. This is the point of the process where you will go put your socks on, so that you can be in denial of how much sugar you just spilled on the floor. See how fast that is? Impressive isn’t it?

Add the puNkin’, egg yolk and vanilla. Let’s hope the cookies taste better than they look at this stage. Yum! If you’re like me and looking at this picture thinking, ‘If it sticks like that to the beater, it’s going to be like glue on my hips’, just remind yourself that puNkin’ in a vegetable 🙂

Cover your bowl with plastic wrap and chill for 45 min to 1 hour. Use this time to vacuum your kitchen floor and pet that adorable dog of yours that is out front playing with a wild hog jaw she found.

Preheat your oven to 350. Pull those babies out of the fridge and use the cookie scoop your sister got you to scoop out the dough. Don’t have one? I recommend you upgrade your sisters. Roll each in cinnamon sugar and bake for 11 min.

Pumpkin Snickerdoodles

3 ¼ c flour 3 ½ t corn starch

1 t cream of tartar 1 t baking soda

½ t baking powder ½ + 1/8 t salt

¾ t ground cinnamon ½ t ground ginger

¼ t nutmeg ¼ t allspice

1 c sugar ¾ c light brown sugar

1 c unsalted butter, softened 1 large egg yolk

¾ c canned pureed pumpkin 1 ½ t vanilla extract

In a mixing bowl, whisk together flour, corn starch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger and allspice, set aside. In the bowl of an electric stand mixer with a paddle attachment, cream together butter, sugar and brown sugar. Mix in the pumpkin puree, egg yolk and vanilla extract. With mixer on low, slowly add in dry ingredients. Mix until combined. Cover bowl with plastic wrap and chill 45 minutes to an hour. Preheat oven to 350. Scoop out cookie dough in 2 teaspoon increments and roll into the cinnamon sugar. Bake for 11 minutes or until slightly golden on the top.

Dinner on the Dot 7, Featured

All About that Parm!

June 9, 2015

We haven’t had a dinner in a few weeks, so at the Tripod Board Meeting we decided we needed to pull it together. Dinner on the Dot Seven ensues…

I like fundraisers. I like the cocktails they serve. I like the auctions (after the cocktails). Because EVERYONE needs a 24 pack of filet mignon when they live by themselves. Yes, I purchased them.

Obviously I will not be the one grilling them, last time I caught the side of my house on fire (my bad). That’s where Reed comes in.

Golden Parmesan Potatoes- what three words could be more beautiful? And they pair perfectly with filet? BRILLIANT! Not sure how our family originally came by this recipe, but it’s in each of our family recipe boxes. Also, it clearly has a ‘10’!

For those of you that don’t believe cooking is an art form, just check out this little guy.

Side note: In the event that you weren’t all jealous of where I live ALREADY, here you go. While it is still beautiful now, it’s amazing to see how quickly the grass turned this year.

Back to business! Most important part of the recipe: when you add the parmesan to the flour in the bag, make sure it’s going in the ‘bag’, not your flour jar… my bad.

Make your “lil’ mix” (yes, it’s a technical term) in the bag, then toss the potatoes in it. At that moment, you will realize that the bag has a hole in it and “lil’ mix” is everywhere. You will want to open a bottle of wine but you agreed with yourself that you wouldn’t until some sort of company arrived. Well, isn’t that convenient.

Now, if you’ve ever eaten steaks with us, they are BOMB. Why? Because I have nothing to do with them! Let me introduce you to my secret ingredient. Reed.

Time to eat! Here is the family photo. And yep, that’s candle light. Full. Time. Fancy.

You’re probably noticing a new character at the table. Let me introduce you to Carol.

Which of the following about Carol are true?

She is Reed’s sister
She is dating Brooke’s (Reed’s fiancé) brother
She is responsible for the red drinks…and the hangovers following
If you go to a new gym class with her she will announce that you are both new and provide the entire class with ammo, by telling them your name. Thanks Carol.

ALL OF THE ABOVE

You’re probably wondering, where is the after pic of the potatoes? I blame the red drink.

Speaking of the red drink, Brooke gets very loving on red drink. Something Pip enjoyed very much.

Golden Parmesan Potatoes (6 to 8 servings)

6 large potatoes

¼ c sifted flour

¼ c grated parmesan cheese

¾ t salt

1/8 t pepper

1/3 c butter

Chopped parsley

Melt butter in a 13×9 baking pan. Place potatoes in a single layer in pan. Bake at 375°F for about 1 hour. Turning once during baking. When golden brown, sprinkle with parsley.

Dinner on the Dot 7, Featured

Cowboy Crack Cookies

April 28, 2015

People, People, People…

Let me start off this little nugget by saying I’m still not quite sure how honest I am supposed to be with this blogging thing. So, if you’re reading this after the first few hours it’s been posted, Brooke may have gotten to it already and it may not be the ‘original’.

It was Dutch’s first trip down to CA to meet the hooligans. Said hooligans figured they’d really let him get a taste of our crew. Jokes were told, sarcasm dripped throughout conversations, voices were hoarse from laughing and, well, libations were had… lots and lots of libations.

Dutch left early Sunday morning and I headed to town in response to a (dying) request for Taco Bell and cookies. We won’t get too far into it, but by the sounds of their voices, I knew this was serious.

We all know more than we should about Taco Bell, therefore, we will move onto the cookies. The recipe we settled on was one that was originally drafted by Laura Bush (let’s just take a side note here and say that it’s sad I even had to hyperlink her name… but due to the direction this world is going, I better be safe than sorry). We made a few edits to the recipe, mostly because if the neighbors didn’t have it, we simply didn’t have the gumption to go to the store.

Because of these edits, we decided we had the right to rename these tasty little treats. Believe you me, these babies are aptly named. Seriously, look at the ingredients, you just CAN’T fail.

We mixed our flour, baking powder, baking soda, cinnamon and salt.

Dinner on the Dot 7, Featured

Luck O’ the Irish

March 29, 2015

People, People, People (yes, we are back to McClintock).

Let’s talk St. Patrick’s Day. Now, I don’t know much about what the rest of the world does for this holiday, but around here, no matter your heritage, you darn well better celebrate. Lucky for you little fellas, Cochrane is an Irish name, and boy do I have a treat for you.

Let’s get started. In order to do St. Pat’s right, one must start first thing in the morning.

Whoa whoa whoa… not what you’re thinking. Cochrane Corned Beef cooks in a crockpot…ALL…DAY…LONG.

Cochrane Corned Beef you ask? Yes, let’s chat about that. The best way to invent a family recipe is to call your friend who works at Harris Ranch Beef Company. You see, they have pre-seasoned corned beef. That my friends, is how we roll. Now, write this down (it’s important), make sure you request LESS THAN 10 lbs. If you don’t you will have to resort to two crock pots.

We covered each 5 lb. piece in water, then added a beer (using the one for you, one for me approach).

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