Tasty Summer Tips With Tina! by Tina Terpko
July 28, 2010
Trying to feed my tribe can be a daunting task not to mention expensive. Once your kids hit a certain age they not only bring their appetite to the table but usually a few unexpected guests. The boys have friends and girlfriends… It’s like that old commercial .. they tell two friends and so on and so on. So, I bought a cow. A slaughtered one of course but a cow none the less. If I was smart I would have bought a live cow, milked the poor thing to death and then had it slaughtered. Considering we go through six gallons of milk a week that may have been the way to go. You would think my family would be a meat and potatoes kind of family but they are not. Roast isn’t one of their favorite meals. Essentially I have a freezer full of steaks and ground meat. This comes in handy for the unexpected guests that usually show up around dinner time. It’s not too complicated to throw an extra steak on the grill. And like my idol Rosanne Barr, the Domestic Goddess, add some cornflakes to the ground meat and you can feed a football team and I have.
The recipe I’m going to share this week actually comes from my son’s girlfriend. She has a wonderful box filled with recipes that we have gone through. We have tried a couple and the Cheesy Barbeque Burgers were a huge hit. It has all my prerequisites to be a winner…quick, easy, cheap, feeds large quantities and is delicious!
Cheesy Barbeque Burgers
Ingredients:
1 1b ground meat
½ cup bread crumbs
½ cup mozzarella cheese
¼ cup barbeque sauce (our favorite is Sweet Baby Rays Original)
Extra BBQ sauce
salt/pepper
Mix all the ingredients together in large bowl. Make patties.
- Spray grill with non stick spray before preheating. Preheat to medium temperature.
- Cook burgers on grill until they are done how your family likes them.
- You can brush extra BBQ sauce on the burgers as they cook (optional)
Blueberry-Peach Pudding Cake
Ingredients:
1 ½ to 2 cups fresh blue berries
1 can (15 oz) diced or sliced peaches, well drained
2 tbsp lemon juice
1 ½ cups flour
2 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 cup sugar
¾ cup milk
1 large egg
6 tbsp butter, melted
1 tsp vanilla
¾ cup sugar
1 tbsp cornstarch
1 cup boiling water
Spread blueberries and drained peaches in the bottom of 9-in square pan or an 11 x 7 in rectangular baking pan. Sprinkle with the lemon juice.
Heat oven to 350 degrees
In another bowl, blend flour, baking powder and soda, salt and 1 cup sugar.
In a separate bowl, whisk together the milk, egg, melted butter and vanilla.
Combine the dry ingredients with the egg mixture just until blended. Spoon over the fruit layer and gently spread.
Combine the ¾ cup sugar with the cornstarch; spread evenly over batter. Carefully pour the boiling water over al. Bake for 40 to 50 minutes. Spoon into dessert dishes and top with ice cream or whipped topping.
Serves 6 to 8.
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