Those Patty Melts

  (slightly adapted recipe, originally by Ree Drummond)

What to serve for Football Sunday Supper?  Something fun, simple, and casual! Patty Melts! Oh what a sandwich!  After reading an article about patty melts in the New York Times, I knew I had to make them for Sunday supper!  A combination of tasty burger, melted cheese, and caramelized onions on buttery grilled rye bread, this one is a keeper!  Simple, comforting, and tasty!  I served it with fried okra and potatoes along with pineapple baked beans.  One more thing:  For the final step, rather than using a stove top griddle, I used my Cuisinart Griddler, buttering both sides of the bread and using it as a panini maker!  Worked beautifully!

INGREDIENTS:

1 stick butter

1 whole large onion, halved and sliced

1 ½ pounds ground beef

5 dashes Worcestershire sauce

8 slices rye bread

8 slices Swiss cheese

Salt and pepper to taste

DIRECTIONS:

·         In a medium skillet, melt 2 tablespoons of the butter over medium-low heat.  Throw in the sliced onions and cook slowly until the onions are golden brown and caramelized, about 25 minutes, stirring occasionally.

·         In a medium bowl, mix together the ground beef, Worcestershire sauce and some salt and pepper.  Form into 4 patties, shaped into ovals and about ½-inch thick (roughly the size of the rye bread slices).

·         Melt 2 tablespoons of the butter in a separate skillet over medium heat.  Cook the patties on both sides until totally done in the middle.

·         Assemble the patty melts this way:  Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.

·         On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown.

·         Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet.  Return the sandwiches to the skillet, flipping them to the other side. 

·         Cook until golden brown and crisp and until the cheese is melted.

·         Slice in half and serve (with mustard, mayonnaise and sliced pickles if desired)!

Gramma's Squash Casserole

(Thanks to Allrecipes)

Serves - about 8 

If you've been reading my blog, you likely know that squash is one of my favorite veggies!  I found this recipe for yellow squash casserole online at Allrecipes and just had to try it.  Hubby likes it the best of all of the squash casseroles and gratins that I've made!  It is quite good and can be made with low fat cheese and milk to make it more healthy!  It has just the right amount of "crunch".  Enjoy!

INGREDIENTS:

4 cups sliced yellow squash

1 medium onion, chopped

35 buttery round crackers, crushed (I used Ritz crackers)

1 cup shredded cheddar cheese (or your choice)

2 eggs, beaten

¾ cup milk

¼ cup butter, melted

1 teaspoon salt

Ground black pepper to taste (about ½ teaspoon)

2 tablespoons butter

DIRECTIONS:

·         Preheat oven to 400 degrees F.

·         Place squash and onion in large skillet over medium heat.  Pour in a small amount of water.  Cover, and cook until squash is tender, about 5 to 10 minutes.  Drain well, and place in a large mixing bowl.

·         In a medium bowl, mix together cracker crumbs and cheese.  Stir half of the cracker mixture into the cooked squash and onions. 

·         In a small bowl, mix together eggs and milk, then add to squash mixture.  Stir in ¼ cup melted butter and season with salt and pepper.

·         Spread into a 9x13 lightly greased baking dish.

·         Sprinkle with remaining mixture and dot with 2 tablespoons  butter.

·         Bake in preheated oven for 25 minutes, or until lightly browned.

Mudslide Poke Cake

Servings: About 12

 (adapted from Brown Eyed Baker)

This is decadent!  I made this, mostly as the recipe indicated, with the exception of leaving out vodka and using more Bailey's Irish Cream.  It turned out to be moist and really yummy, but not too "boozy" tasting.  You can add more spirits if you want a boozier flavor or you can leave them out entirely for an alcohol-free version.  This is easy and can be made a day ahead (or even more!).  It serves a crowd and because it's served cold, it makes a great summertime dessert.  Enjoy!

INGREDIENTS:

1 box Devil’s food cake mix

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) jar hot fudge sauce (I used Hershey's)

2 Tablespoons Kahlua

4 Tablespoons Bailey’s Irish Cream

8 ounces Cool Whip, thawed

Shaved chocolate to garnish

DIRECTIONS:

·         Bake the cake according to the directions on the box, using a 13 x 9 pan.

·         Remove the cake from the oven and immediately poke holes all over the top using either a skewer, fork, straw or end of a wooden spoon.

·         In a medium bowl, whisk together the sweetened condensed milk, hot fudge sauce, Kahlua and Baileys.  Slowly drizzle the mixture all over the hot cake. 

·         Allow the cake to cool completely at room temperature, then refrigerate for at least one hour.

·         Spread the Cool Whip over the top of the cake, top with shaved chocolate and refrigerate again for at least one hour. 

·         Serve cold and refrigerate any leftovers.