Tater Tot Hotdish Burger

The cool weather of late (of course, not today) has me in a 

Minnesota State (Fair) of Mind! 

It might also be that I just saw the official roll out of new delicacies

on a stick that one can find at said fair...but regardless of the reason

this little creation I dreamed up a few weeks ago has me thinking

of home.

Two things that Minnesotans love: Hot dish (anything baked in a 

casserole dish, for those not in the know) and Burgers. 

Minnesotans especially love the classic Tater Tot Hotdish, which

is a ground hamburger and cream of mushroom soup base, topped

with tater tots.  Sounds rather rude, but it is perfection in a 9x13.

 Marrying these two favorites seems like a no brainer, 

SO WHY DID I JUST THINK OF THIS? 

Oh dear lord, this is absolutely a must try.  

And on the plate in under 30 minutes...what are you waiting for?

 What you need?

burgers (however you like: turkey, veggie, beef, buffalo)

frozen tater tots

3/4 cup yellow onion (chopped)

3/4 cup mushrooms (dry cleaned and chopped)

6 oz. whipped cream cheese

hamburger buns

salt & pepper

oil for sauteing

Saute the onions and mushrooms in 2 T. oil, generously cracking

salt and pepper while they cook down over medium heat.  

Do this while cooking the burger, season each side of the 

burger with salt and pepper.

Also oven cook tater tots (according to package directions)

 When the onions are transluesent and the mushrooms are soft, 

turn off the heat and fold in 6 oz of whipped cream cheese.

This will act as the "cream of mushroom soup" 

component of the classic Tater Tot Hotdish.

 Building the perfect Tater Tot Hotdish Burger:

bottom toasted bun

burger

generous dollop of creamy mushrooms and onions

5 crispy tater tots

top with the other toasted bun.

And because gluttony likes green company,

serve with a mixed greens salad.

I want full report, if you make this for your

great aunt in Northern Minnesota.

xo.

Heavenly (seriously I heard angels singing) Cheesy Pumpkin Noodles

I cannot quit the squash family, this time of year.  It is a deep seeded love, 

and I am super excited to share this quick and super tasty recipe with you.

What you need:

1- 15oz. can of pumpkin puree (I prefer Trader Joe's brand)

1- 8oz tub of whipped cream cheese

2 cups whole milk

1 & 1/2 bags of 1 lb. spaghetti noodles

5 T. butter

1 large onion, sliced thin

1 & 1/2 cups finely grated parmesan cheese

1 T. pure maple syrup

8 sage leaves

hearty pinch of grated nutmeg

salt & pepper

 

Begin melting the butter in a saute pan.  Add the thinly 

sliced onions, salt & pepper.Cook over medium heat.

The butter will be bubbly and slowly start to brown.

 After the onions start to tenderize and the butter starts to brown, toss in 

the sage (I stack the sage and slice twice down the length of the leaves, then

chop across).  Cook an additional few minutes, while stirring the sage around.  

 Brown butter and onion perfection.  This will smell like heaven, 

infused with fresh sage!

 Toss the prepared spaghetti noodles in the onions and brown butter

 (the spaghetti is cooked to al dente in a big pot of boiling salted water),

coating each noodle with the infused butter.

Set the noodles aside on a platter, while you whip up the sauce in

the saute pan 

In the noodle free saute pan, add the milk, cream cheese, pumpkin,

maple syrup and fresh grated nutmeg.  Combine, then salt and pepper 

to taste. Like with any milk base sauce, I always think I end up 

needing more salt and pepper than I originally thought, so taste as you 

go and continue seasoning.  

After the milk, cream cheese and pumpkin are combined, stir

in the grated parmesan cheese. Taste it.  Is it seasoned appropriately?

The sauce will be thick and absolutely mouth watering!  If it is too 

thick for your liking, thin out with a tiny bit of milk.

 I simply garnished with some maple spiced pecans I had in the

kitchen. They are so good and were the perfect tiny crunch.

Do click above to see how absolutely simple they are to whip up.

I think some other wonderful additions to this heavenly pasta 

would be:

sauteed portobello mushrooms, chicken, bacon...mmmm!

Report back with the goodies you throw in. 

 Enjoy!!

HOWDY POLLY Pan-o-Bars!!!!

I should love "Hello Dolly" pan-o-bars, but I don't.  Do you know why?  I cannot stand graham cracker crust.  So, a few years ago I decided to kick these classics up a notch, with pretzel crust.  Oh my. 

Ingredients

1 1/2 cups crushed pretzels
1/2 tsp sea salt
1 stick butter, melted
1 cup chopped raw pecans
1 1/4 cups semi-sweet chocolate chips
1 cup shredded coconut
14 ounces sweetened condensed milk (I use Trader Joe's)

 

Preheat oven to 350 degrees

 

Crush the pretzels.  Either the old fashioned way: in an unsealed plastic bag, 

crush with a rolling pin OR use a food processor.

Yields 1 1/2 cups crushed pretzels. The crush will be much finer when

using a food processor, but either way is just fine.

Mix the crushed pretzels with 1 stick of melted butter and 

1/2 tsp sea salt.

Press the pretzel/butter mixture into a lightly greased (I use coconut oil), 

parchment lined 9x13 pan.

 Chop the raw pecans.

 Over the pressed pretzel crust, evenly sprinkle the chopped pecans,

coconut and chocolate chips.  Press firmly, again.

Evenly cover all the goodies with sweetened condensed milk.

Bake at 350 degrees for 23-27 minutes.

Remove from heat and slide a knife along the edges of the pan that were not 

parchment covered.  Then place bars (still in pan) on a cooling rack for an

 hour (or pop in the refrigerator, to speed the cooling process up). Then gently wiggle 

the bars out of the pan, using the parchment paper as handles, and place on a 

cutting board.  Use a pizza wheel to make desired sized cuts.

Store in an air tight container, either at room temperature or in the refrigerator.

You are about the be the hero of your next potluck!!

Caramel Coated PIRATE'S BOOTY

ArrrrrrMazing!

Place 9 cups of Aged White Cheddar Pirate's Booty in a roasting pan
 (or split on two sheet trays, if you do not have a roasting pan).

 In a large saucepan, over medium heat, combine:
3/4 cup butter
1 cup brown sugar (lightly packed)
2/3 cup light corn syrup
1 tsp sea salt

Heat until the butter has melted and the sugar has dissolved.

 

Keep the saucepan on the heat, and quickly stir in 1 tsp baking soda.

Making sure all bits of baking soda are fully stirred in.

 The baking soda will really make the sauce bubbly, this is why you

must use a large sauce pan.  

 Pour the hot caramel over the Pirate's Booty

 

Toss the Booty, until each piece is coated.  Pop in a 250 degree, 

preheated oven, and bake for 40 minutes (removing pan every 10

minutes to stir)

 Place a large piece of parchment paper* on the counter, and pour the

caramel-coated-puffs-of-heaven out, pulling apart big chunks, as they 

will harden up while resting on the parchment.  

Once cool, store in an air tight container or bag.

This stuff will certainly please a crowd! 

* PARCHMENT PAPER IS NOT THE SAME AS WAX PAPER*