our new favorite dinner

Pork patties
Durkee's Grill Creations - St. Louis style - Peppery Mustard seasoning

Cook the burgers on the grill (I use my "Foreman" :) and sprinkle each side heavily with seasoning-it makes a crunchy crust on the burgers when you use an indoor grill. Serve on a bun with mustard. i just use less seasoning for the boys. sam can't seem to tell the difference b/w beef or pork, as long as it's on a bun it's a "burber."

In Honor of Halloween...

Easy Pumpkin Pancakes

pancake mix
1 cup pumpkin
1 tsp cinnamon
1 tsp nutmeg
1 tsp pumpkin pie spice

Make pancake batter as usual. Add pumpkin and spices to batter. Batter will be thick.

(I usually add a little extra water to thin them down so they're not so thick.)

Dangerous Chocolate Cake

I've tried this a few times lately (i won't say HOW many times) and it really is seriously GOOD!
I had to share!

MINUTE CHOCOLATE MUG CAKE
1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Some nuts (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 2 1/2 to 3 minutes on high. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.EAT! (this can serve 2 if you want to share!)
And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Tortollini Salad

frozen cheese tortellini (cooked and cooled)
chopped cucumber
chopped artichoke heart
sliced black olives
Parmesan cheese
Caesar salad dressing (enough to coat)

I just had this tonight at my tri club meeting and it was SO delicious I can't wait to make it for my family. You could probably add all sorts of veggies.
Sorry I haven't contributed more... hoping to start cooking more soon.

Chili anyone?

mmmm....it's getting cool out, feels like chili weather to me. here's my favorite chili recipe- what's yours?

Steak 'N Shake Chili

1½ lbs ground beef
½ tsp salt
2/3 can condensed onion soup
½ to 1 Tbs chili powder
2 tsp ground cumin
½ tsp ground black pepper
2 tsp unsweetened cocoa powder
1 15 oz. can chili beans, undrained
1 6 oz. can tomato paste
1 8 oz. can tomato sauce
1 cup cola (no diet)

Brown ground beef in dutch oven or large skillet, rinse in hot water and drain in collander. Pour 2/3 of can of onion soup in blender; blend for 1 minute. Return beef to dutch oven, pour soup over beef. Cover and let simmer for 5 minutes. Add chili powder, cumin, pepper, salt, cocoa powder beans tomato paste, tomato sauce and cola. Heat through.

Servings: 6

Sausage rice casserole

This just sounds yummy for a cool fall day (i haven't tried it yet, but plan to later this week)-

Sausage Rice Casserole
2- 7.2 oz pkgs rice pilaf
2 lbs bulk pork sausage
6 celery ribs
4 medium carrots
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
2 tsp onion powder
½ tsp garlic powder
¼ tsp pepper

Prepare rice mixes according to directions. Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain.
In a large bowl, combine the sausage mixture, cooked rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11x7 baking dishes.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until the vegetables are tender.

Author: Jennifer Trost
Source: Taste of Home

Frozen Cucumber Salad

I found this in a new cookbook from Bonnie C. (thanks, Bonnie!) cucumbers may be out of season- but it sounded like a good idea. (I didn't know you could freeze cucumbers.)

Frozen Cucumber Salad
2 quarts sliced, small cucumbers, unpeeled
2 medium onions, sliced
1 tbsp salt
1 cup cider vinegar
1¼ cups sugar

Combine cucumbers, onions and salt. Let mixture soak for 3 hours. In a saucepan, warm the vinegar and sugar; stir to dissolve sugar.
Drain cucumbers and add to vinegar mixture. Ladle into plastic freezer container or bag and freeze. When ready to use, defrost and serve chilled.

Author: Cecelia Wilson
Source: Taste of Home