Strawberry Sauce

I know it has been a while since I have posted anything!  We have been busy with baseball and end of the school year stuff and I haven't been very experimental or cooking a ton!

Well, I am back at it again and hoping to be cooking more now that I am not trying to rush kids to bed and going to activities etc.!

This sauce turned out really good (just need to adjust the sugar depending on the sweetness of your strawberries) and we ate it on crepes! 

Strawberry Sauce

(Our Best Bites cookbook)

• 1 pint strawberries, washed, hulled, and roughly chopped ~ I googled what a pint of strawberries was since I bought mine at Costco and it is 2 1/4 cups sliced or 7 cups whole berries
• 1/3 cup granulated sugar ~ adjust to sweetness, mine needed more sugar
• 1 tsp almond or vanilla extract ~ used vanilla

Combine berries, sugar, and vanilla(or almond) extract in a medium saucepan and bring to a simmer over medium heat.  Cook for 5 minutes, stirring constantly and breaking up the strawberries with a wooden spoon.

After 5 minutes, remove from heat and allow to cool before putting in your blender.  When cool enough, transfer to your blender and blend until desired consistency is reached.  Refrigerate unused sauce for up to 1 week or freeze for up to 3 months!

Use on top of waffles, crepes, ice cream, milkshakes or even the cookbook suggests adding a few spoonfuls to lemonade to make Strawberry lemonade!  A yummy summer treat!!

Mushroom and Swiss Sliders with Spicy Fry Sauce

This is yet another Pioneer Woman recipe that turned out yummy!

It was a new way to make a hamburger, and the fry sauce was really good!

You don't have to make these small, but they were perfect for my boys and actually good portion control if you are trying to eat less!

Mushroom and Swiss Sliders with Spicy Fry Sauce

(The Pioneer Woman)

Fry Sauce:

• 1/3 cups mayonnaise
• 2 tbsp ketchup
• 1 tsp cayenne pepper (I used 1/2 tsp and found it spicy enough for me!)

In a small bowl, mix mayo, ketchup, and cayenne. Stir together until totally combined. Set aside.

Ingredients: Mushrooms and Onions

• 4 tbsp butter
• 1/2 whole onion, finely diced
• 8 ounces mushrooms, chopped finely (next time I am going to not chop the onions and mushrooms finely and just leave them sliced. I think that will be just as good!)
• 4 dashes Worcestershire sauce
• salt and pepper

Melt butter in a large skillet. Add onions and cook over medium heat for 5 minutes, stirring frequently. Add mushrooms and toss around. Add Worcestershire, salt and pepper. Cook for several minutes over medium heat, or until all the liquid is evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.

Ingredients: Hamburgers

• 2 lbs ground beef
• 4 tbsp heavy whipping cream
• 4 dashes Worcestershire sauce
• 1 tsp salt
• pepper
• Swiss Cheese
• Dinner rolls for sliders, or hamburger buns if making bigger

Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients.

Form 1/4 - 1/3 cup of the meat mixture into patties. Make an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as you cooked the mushrooms, melt 1 tbsp butter over medium to med-high heat.

Add 4 patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portions of the mushroom mixture on each patty. Then top with cheese. Place lid on pan and cook for an additional 2-3 minutes or until burgers are cooked through and cheese melted. Remove and keep warm and cook remaining meat.

Toast halved buns under the oven broiler. Spread generously with fry sauce. Place patties between buns and serve!