Monday, March 31, 2014

Millionaire Pie!




This "Millionaire Pie" is an old recipe that used to show up at church dinners, family reunions, and after funeral meals in the South and probably still does to some degree!  I would guess it got it's name because it's a bit rich, but I don't think it's overly rich!   The nice thing about this recipe is that it makes two pies and the pie can be frozen, so you can have one on hand for unexpected guests!  With it's pretty colors, it makes a great holiday pie also!  Here is what you will need for this pie:
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can of sweetened condensed milk
1 Tbs. lemon juice
1 (12 oz.)  container of frozen whipped topping
1 (20 oz.) can of crushed pineapple, drained
1 cup pecans, chopped
1 cup maraschino cherries, drained and chopped
2 graham cracker crusts
In a mixing bowl beat the cream cheese, lemon juice and the sweetened condensed milk until it's smooth.  Fold in the whipped topping.  Fold in the crushed pineapple, pecans and maraschino cherries.  
Divide evenly and pour into the pie crusts.  Cover and freeze for 2-3 hours before serving. 
Remove from freezer about 20 minutes before serving.  Garnish with whipped cream and a cherry!

Thursday, March 27, 2014

Cheesy Skillet Pizza Casserole!


 
This "Cheesy Skillet Pizza Casserole" is one of those one skillet meals that I just love, because they are so easy and cleanup is a breeze.  Sometimes, we just need something easy we can do in a short time and not mess up the whole kitchen doing it!   This one doesn't even require a separate pan for the pasta and the results are so good!   Here is what you will need:
 
1 lb. ground chuck or beef
1 medium sweet onion, diced
1/2 green or red bell pepper, diced
1 (32 oz.) jar of your favorite spaghetti sauce
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. Greek seasoning (optional)
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. garlic powder
1 Tbs. sugar
2 cups (around 8 oz.) dried rotini or penne pasta (not cooked)
2 cups water
1/2 cup shredded Parmesan cheese
2 cups shredded Mozzarella cheese
1 cup pepperoni slices
1 cup shredded cheddar cheese
 
Brown the ground chuck or ground beef, you all know I only use ground chuck, in a large, oven proof skillet that has a lid.  Add the onion and green pepper and saute until they are soft.   Drain any excess grease.
 
Add the spaghetti sauce, seasonings and sugar.  I like the flavor of the Greek seasoning in this, but if you don't have it, it can be left out.  You might add a pinch more garlic powder and salt.   I always add sugar to any tomato based sauce, it just cuts the acid some.  
Add the pasta, uncooked and the water.   Stir well and bring to a boil.  Turn the heat down low and cover.   Simmer for about 15 to 20 minutes until the pasta is just tender.  If it seems too thick add just a bit more water.  This depends on the pasta you use to some degree.
 
Sprinkle the top with the Parmesan cheese and then the Mozarella cheese.  Evenly lay the pepperoni slices over the cheese.  Sprinkle the top with the cheddar cheese.  
 
 Place in a 350 degree oven, uncovered for about 15 to 20 minutes or until the cheese is just starting to brown.
 
Serve with salad and maybe some garlic bread and dinner is served!  Wasn't that easy?
 
 
 



Wednesday, March 26, 2014

Aunt Bethany's Pineapple Lime Salad!

 
 
This is an old, old recipe people in the South have been making for years...probably since the invention of fruit flavored Jello, actually.   I think it probably doesn't get made as much as it once did, but I still get requests for a recipe for it.  There are several variations on the recipe also.   I like this one because it's not quite as sweet and it sets up nice and is very colorful.  You can gel this in a decorative mold or just in an 8"x8" dish and then cut it in squares to serve.   With it's pretty color, it's a great holiday salad for both Easter and Christmas! 
 
The whole time I was making this, I kept thinking about the movie "Christmas Vacation" and Aunt Bethany and her lime Jello mold she wrapped up as a present!  Watching "Christmas Vacation" is a tradition in our family (several times during the holidays) and it's just not the start of the holiday season until we do!   So in honor of Aunt Bethany, this is "Aunt Bethany's Pineapple Lime Salad"!   
 
Here is what you will need:
 
1 (6 oz.) pkg. lime gelatin (can use sugar free)
1  1/2 cups boiling water
1 (8 oz.) can of crushed pineapple (do not drain
1/2 cup chopped pecans
1/2 cups chopped maraschino cherries
1 (8 oz.) pkg. cream cheese, softened
1/4 cup mayonnaise
2 cups frozen whipped topping
 
Pour boiling water over gelatin and stir to dissolve.  Set aside to cool.  When it starts to thicken, add the pineapple, nuts and cherries and blend. 
 
With an electric mixer beat the cream cheese and the mayonnaise until fluffy.  Blend in the whipped cream. 
 
Fold the cream cheese mixture into the gelatin mixture.  Blend and pour into a mold or an 8"x8" dish.    Chill until completely set. 
 
 


 Cut in squares and serve!  This looks pretty with a dollop of whipped cream!
 



Tuesday, March 25, 2014

Tori's Cornflake Candy!

 

 
As I have said before, I have a huge extended family on my mother's side and we all pretty much cook.  We start the kids cooking fairly young also...girls and boys.  I think we all just cook so much, the kids naturally pick up on it.  I know my son did, because he was always in the kitchen watching what was going on and bugging me about when it would be ready...lol.  We all love to eat so cooking is something we also love to do.
 
This recipe is one my little cousin Tori made and brought to one of our big family birthday dinners and we all really loved it!  It's sort of addictive actually!  Tori is my Aunt Ann's granddaughter, who I have gotten  many wonderful recipes from, so she has a really good cooking instructor. It seems that Tori will carry on with the cooking tradition, because she has a real talent for it.  She made a peach cobbler last time we ate at their house that was to die for.
 
This is an easy candy to make and fun to get the kids involved in.   You can even use food coloring and to tint it for the holidays or add some mini M&M's that are the colors of the season.  Pastel ones would be great for Easter! 
 
Here is what you will need for this: 
 
1 cup sugar
1 cup white corn syrup
1 Tablespoon butter
1 cup peanut butter
6 cups cornflakes
 
In a heavy saucepan bring the sugar, corn syrup and butter to a rolling boil.    Remove from heat as soon as it boils.  Stir in the peanut butter and stir until blended.  
 
Place the cornflakes in a glass bowl and pour the peanut butter mixture over all.  Lightly toss to coat.  Drop by Tablespoon onto wax paper immediately.   Allow to cool for about a half hour.
 

 
 
  

Saturday, March 22, 2014

German Chocolate Bars!

 
 
If you love anything German Chocolate, like I do, then these "German Chocolate Bars" will be right up your alley!  These are like a really gooey German Chocolate brownie bar and they do start with a German Chocolate cake mix so they are not hard to make at all.  Here is what you will need:
 
1 pkg. German Chocolate cake mix
3 eggs, beaten
3/4 cup butter, melted
1 (14 oz.) can sweetened condensed milk
1/2 cup water
1/3 cup semisweet chocolate, melted
1 tsp. vanilla
16 oz. caramel candies, melted
1 cup white chocolate chips
1 cup chopped pecans
 
Preheat oven to 350 degrees.
 
Combine the cake mix, eggs, butter, 1/2 of the sweetened condensed milk, water, the melted semisweet chocolate, and the vanilla in a bowl.   Mix well.   Spread 1/2 of this mixture in a 9"x13" pan that has been sprayed with nonstick baking spray. 
 
Bake at 350 degrees for 12 minutes.
 
Melt the caramels in the microwave or in a saucepan combined with the remaining sweetened condensed milk.   Pour over the baked layer.   Sprinkle with the white chocolate chips and pecans.   Spread the remaining cake batter over all.
 
Bake for 20 additional minutes.  
 
 
Allow to cool completely, cut into bars and serve!



Thursday, March 20, 2014

Easy Peasy Cherry Cheesecake!

 
 
This is one of the easiest desserts, you can possibly make!  It takes about 15 minutes to put this together, but it tastes wonderful.   There are many recipes for this around, but this is one my mother added a few of her own touches to and it really adds to the flavor.   Mama always uses just a little almond flavoring in anything with cherries and it just gives it a great taste.  We use mostly Watkins flavorings and spices, because they are the best quality.  If you plan on doing much baking at all, invest in a bottle of almond flavoring.  This is actually a no bake cheesecake and believe it or not, some people prefer it to the kind that takes forever to make and bake!   
 
Here is what you will need for this recipe:
 
 
1 prepared graham cracker pie shell (the large 2-extra helping size works best for this)
1 (8oz.) pkg. cream cheese, at room temperature
1/2 cup sugar
1 tsp. almond flavoring
1 tsp. lemon juice
1 (8 oz.) carton of frozen whipped topping
1 (19 oz.) cherry pie filling (can substitute blueberry or strawberry also)
 
 
Whip the cream cheese and sugar in a mixing bowl with an electric mixer until fluffy. Add the almond flavoring and the lemon juice.  Fold in the whipped topping and mix well. 
 
Pour into the graham cracker crust and spread evenly.     Pour the pie filling into the center of the pie and spread to the edges.  Place the top back on the pie and chill for at least 3 hours.  
 
Slice and serve!  Keep leftovers refrigerated.



Wednesday, March 19, 2014

Fiesta Taco Stuffed Shells!

 
 
This recipe puts a Mexican spin on the stuffed shells concept, which usually is more of an Italian dish.  I love anything with spicy Mexican flavor so I figured I would like these, but I was surprised that they really went over so well with everyone.  If you have teenagers, this will be a huge hit with them!  This can be prepared ahead of time also and baked right before serving which is nice for company or busy days!  Here is what you will need;
 
16 Jumbo pasta shells
1 1/2 to 2lbs. of ground chuck
1 pkg. taco seasoning mix
3/4 cup water
1 (8 oz.) pkg. cream cheese, softened
1 16 oz. jar of picante sauce or salsa
1 cup taco sauce
2 cups shredded Monterey Jack and Cheddar blend cheese
 
Garnishes
chopped green onions
fresh cilantro leaves
sliced black olives
jalapeno slices
sour cream
 
Cook the pasta shells as directed on the package, undercooking by about 1 minute.  Drain well in a colander.
 
Brown the ground chuck in skillet that has a lid.  Drain any excess grease, if any.  Add the taco seasoning and the water and bring to a boil.  Lower heat to low and add the cubed cream cheese.  Cover with the lid until cream cheese softens and melts.   Stir to blend.
 
Pour the picante sauce or salsa in a 9"x13" baking dish.  Stuff each of the shells with the beef mixture.  Lay the shells on the picante or salsa in the pan.  You don't have to be real neat with this, as you can tell I wasn't, because it gets all covered up with cheese anyway!  Drizzle the filling in each shell with about 1 Tablespoon or so of Taco Sauce!
 
Sprinkle each shell generously with the shredded cheese.   Cover with foil and place in a 350 degree oven for 25 minutes.  Uncover and place back in oven for about 5 to 10 minutes just to be sure the cheese is melted and starting to brown.
 
Remove from oven and garnish as desired.  I used green onions and cilantro.  You can just let each person garnish their own also!  Sour cream is good on these!
 



Tuesday, March 18, 2014

Pina Colada Cake!

 
 
 
I found out really quick when I started with this blog, that anything with the words "Pina Colada" in it goes over big!  I think we all like anything tropical sounding or tasting and when you call something 'Pina Colada" that is what you expect.  This cake won't disappoint!  It's a great cake for the holidays also and with Easter coming up, this would be perfect!  Here is what you will need:
 
1 pkg. white cake mix
1 (3 oz.) instant coconut cream pudding mix
4 eggs
1/2 cup Sprite or 7Up
1/4 cup vegetable or canola oil
1/3 cup dark Bacardi rum
 
Frosting
8 oz. can of crushed pineapple
1 (3oz.) box of instant coconut cream pudding
1/3 cup dark Bacardi rum***
8 oz. frozen whipped topping ( Cool Whip)
1 cup flaked coconut
 
***If you are serving this cake to children, you can substitute 2 tsp. of rum extract and 1/4 cup milk for the actual Bacardi rum in the frosting since it is not cooked and the rum does not dissipate like it does in the cake.
 
 
 
Preheat oven to 350 degrees.
 
Combine all of the cake ingredients in a large mixing bowl.  Beat with an electric mixer at medium speed for 4 minutes. 
 
Pour into two 9 inch round cake pans you have sprayed with nonstick baking spray.  I also line mine with parchment paper that is also sprayed.
 
Place in oven and bake 25 to 30 minutes.   Cool for 15 minutes in the pan.  Turn onto a wire rack and cool completely. 
 
To make your frosting, combine the pineapple (do not drain), rum, and pudding mix until well blended.  Fold in the whipped topping. 
 
Stack and frost the cake.   Sprinkle the flaked coconut just over the top.  
 
Slice and serve!  Refrigerate leftovers! 
 



Monday, March 17, 2014

Mexican Salad!

 
 
This "Mexican Salad" is an excellent salad for a crowd, because it makes a really large bowl full.  It's also great for pot lucks,  if you wait to dress it right before serving when you arrive!  This is always a huge hit and seems to appeal to most everyone!  Here is what you will need: 
 
1 (16 ounce can) of Ranch style beans (could substitute chili beans), rinsed and drained
1/2 cup green bell pepper, chopped
1/2 cup green onions, chopped including some of the green blades
1 cup shredded cheddar cheese
1 tomato, chopped
1 large head of iceberg lettuce, shredded or torn in bit size pieces ( can use 1/2 iceberg and 1/2 romaine)
1 (8 oz.) bottle of Catalina dressing
1(16 oz.) pkg. corn chips, divided and slightly crushed  (save half for garnishing the top)
1/4 cup fresh cilantro leaves for garnish (optional)
 
Combine the beans, green pepper, green onions, cheese and tomato. 
 
Place the lettuce in a large salad bowl.   Place the bean and cheese mixture on top.  Right before serving, sprinkle with the corn chips and pour the dressing overall.  Toss to coat the salad greens. 
 
Sprinkle the top with fresh cilantro, if you are using it, and I like to save half of the corn chips to garnish the top also. 
 

This salad is always a big hit! 

Sunday, March 16, 2014

Aunt Ann's Chocolate Mint Torte!

 
 
This "Chocolate Mint Torte" is one of my Aunt Ann's creations.  Aunt Ann is an excellent southern cook and really loves to bake. If you have been here long, you have seen some of her recipes. She also has a flair for making some really beautiful cakes and dishes!  This one just seems perfect for Spring and especially for St. Patrick's Day!  It would also be great for occasions like baby and wedding showers or even Easter!  
 
A torte makes a nice presentation that looks far more complicated than it actually is.  I think it might be even easier than a 3 layer stack cake, because you don't have to frost the sides.    Here is what you will need for this one:
 
2 cups self rising flour***
3/4 cup cocoa powder
3/4 cup butter, room temperature
2 cups sugar
3 large eggs
2 tsp. vanilla
1  1/2 cups milk
 
Mint Frosting
 
1 (8 oz. pkg.) cream cheese, softened to room temperature
1/2 cup sugar
1 (8 oz.) frozen whipped topping (Cool Whip)
1  1/2 tsp. peppermint flavoring
1 bar semi sweet chocolate for chocolate curls to garnish
 
*** If you do not have self rising flour, you can substitute 2 cups all purpose plus 1 tsp. baking soda, 3/4 tsp. baking powder, and 1/2 tsp. salt.
 
Preheat oven to 350 degrees.
 
Spray or grease and flour  three 8 inch round baking pans well.  Cut parchment paper or wax paper to fit in the bottom of each pan and spray or grease and flour it well also.  If you use  nonstick baking spray, be sure to use the kind with flour in it.  I recommend Baker's Joy. 
 
Sift together the flour and the cocoa powder.  
 
Beat butter with an electric mixer on medium speed for 1 minute.  Slowly add sugar and beat 2 minutes, scraping down the sides of the bowl.
 
Add eggs one at a time, beating after each addition.   Add vanilla.
 
Alternately add the flour and the milk, beating until well blended. 
 
Scrape down the sides of the bowl and beat on high for 30 seconds.
 
Divide evenly and spread into the cake pans.   Bake for 20 to 25 minutes or until a pick inserted in the center comes out clean.  Remove from oven and allow to cool in the pans for 10 minutes. 
 
Remove from pans and peel off the paper.  Allow to cool completely on wire racks.
 
To prepare the frosting, beat the cream cheese and sugar in a large mixing bowl until fluffy.  Add the mint flavoring and mix well.  If you like a strong mint flavor, you can use 2 tsp. of flavoring instead of 1  1/2.    Stir in the frozen whipped topping.
 
If you are making this for St. Patrick's Day and want more of green color to the frosting add a drop of green food coloring. 
 
Stack the cake layers on a cake plate, frosting between each layer and the top.  Sprinkle the top with your chocolate curls.   Refrigerate until time to serve! 
 
If you like the combination of chocolate and mint, you are going to love this cake!
 
 
 
 



Saturday, March 15, 2014

Blueberry Salad!

 
 
We always refer to this as "Aunt Mary's Blueberry Salad", because when we have a get together this is the salad Aunt Mary prepares most of the time, by popular request I might add.  My Aunt Mary is my mother's youngest sister, and like all of my mother's sisters, she is a really good cook also.
 
This is probably my husband's favorite gelatin type salad, which is odd because he says he doesn't like blueberries.  Sometimes I am not sure he knows what he likes..lol. I keep him as confused about that as I can.   I love blueberries so this is definitely one of my favorites. I like this, because it's a little something different .  Like so many of our  holiday 'salads', this is much more like a dessert.  It does go well with holiday foods like ham and turkey.  Here is what you will need:
 
2 pkgs. blackberry or raspberry Jello
2 cups boiling water
1 (8 oz.) can of crushed pineapple, undrained
1 can blueberry pie filling
1  8 oz. package cream cheese, softened
1 cup sour cream
1/2 cup sugar
1 tsp. vanilla flavoring
2 cups chopped pecans
 
Mix gelatin and boiling water until it dissolves.  Add in the crushed pineapple with it's juices and the pie filling.  Pour mixture into a glass baking dish. Chill for at least 2 hours or until it has set up. 
 
 
Mix together cream cheese, sour cream, sugar, and vanilla.  Spread over the gelatin once it has chilled and set up.  Sprinkle the top with chopped pecans.
 
You can put this in a gelatin mold, but if you do, don't add the topping until you unmold it onto your serving platter.  We always do it in a baking dish.
 
 

Aunt Mary's Blueberry Salad!
 
 


Thursday, March 13, 2014

The Elvis Presley Cake!

 
 
Elvis Presley had a reputation for loving good southern cooking, like most southern men do.  I don't know if this cake got it's name because it was a cake his cook, who he employed for years, made for him or not.  Howcver, it does seem like a cake Elvis would have probably liked.   Regardless of how it got it's name, it's a dang good cake and so easy!   Here is what you will need:
 
1 box white cake mix (plus the ingredients called for to make it)
1 8 oz. can of crushed pineapple
1 cup sugar
1 8 oz. package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners sugar
1 tsp. vanilla
1 cup chopped pecans
 
 
Bake the cake according to the package directions.   Remove from oven and poke holes in the top of the cake with a pick or a meat fork works well.
 
Place the pineapple with it's juice (don't drain) and the 1 cup sugar in a sauce pan over medium heat and bring to a boil.   Pour evenly over the cake.   Allow to cool. 
 
Beat the cream cheese and butter together until fluffy.  Add the confectioners sugar and vanilla until smooth.  Stir in the chopped pecans.   
 
Spread over the top of the cake.  You can serve immediately.  Refrigerate the leftovers.
 


Wednesday, March 12, 2014

Kentucky Bourbon Pound Cake!

 
 
This is the "Kentucky Bourbon Pound Cake"!  It is a classic Kentucky recipe that has been around for years and years.   As I have said before, all good bourbon is born and raised in Kentucky...period.   It's one of the things we do here unlike anyplace else in the world.  We have certain things we excel in Kentucky...basketball, horses, country ham, and bourbon being a few of them. 
 
Right around this time of year they all sort of come together and get showcased.  We go from March Madness right on into Derby Week the first week in May.  During Derby Week, the food at various events will most always include recipes made with country ham and bourbon in some form.  Most really good Kentucky cooks have to have bourbon for certain recipes.  Even the most strict Southern Baptist teetotaller, like my mother, has that bottle of good Kentucky bourbon tucked back out of sight in the cabinet for such occasions.   For some things, there just is no substitute that gives that flavor.  I really think bourbon sets Kentucky cooking apart from some other southern cooking and makes it special.  Of course, being a Kentucky girl, born and bred, I would...lol!    This cake is one that is made for Derby events and holidays traditionally. 
 
Here is what you will need:
 
1 cup butter, softened (2 sticks)
1 cup vegetable or canola oil
3 cups sugar
8 eggs, separated
2/3 cup good Kentucky bourbon
2 tsp. vanilla extract
2 tsp. almond extract
3 cups self rising flour
1/2 cup chopped nuts (pecans or walnuts)
 
Preheat oven to 350 degrees.
 
Spray a 10 inch tube pan or Bundt pan with nonstick baking spray that contains flour.  I use Baker's Joy.  You can also butter and  flour the pan generously.
 
Cream the butter, oil and 2 cups of the sugar together in a large mixing bowl until it is light and fluffy.
Add the egg yolks, one at a time beating after each addition.
 
In a separate bowl, mix the bourbon, vanilla and almond extract.  Alternately add the flour and bourbon mixture to the butter mixture and blend.
 
In a separate bowl, beat the egg whites with the sugar until stiff but not dry.  Make sure your bowl and beaters are clean and dry or the whites won't get stiff. 
 
Gently fold the egg whites into the batter.  This makes the cake less dense, lighter and more moist.
 
Sprinkle the nuts around the bottom of your prepared pan.  Pour the batter evenly over the nuts.
 
Reduce the oven temperature to 300 degrees an place the cake pan on a cookie sheet.   Be sure to use the cookie sheet, because if you use a tube pan and it leaks at all or the Bundt pan over flows some, the alcohol in this batter tends to catch on fire in the oven!   The cookie sheet will catch it just in case!    Bake for 1  1/2 hours.  When a pick inserted in the center comes out clean, it's done! 
 
Remove from the oven and cool completely in the pan.
 
 Invert onto a cake plate and slice in thin slices to serve.
 
It's a beautiful thing!
 
 
 
 



Tuesday, March 11, 2014

Seafood Pasta Salad!



This "Seafood Pasta Salad" is another of my Aunt Tootsie's recipes.  It's a really easy pasta salad that you can adapt to suit your own tastes or for what you have on hand.  It's also a good recipe for those observing Lent, which I get a lot of requests for.  Here is what you will need for this:

2 cups shell macaroni, uncooked
1 (12oz.) can of good tuna, drained (could substitute canned flaked salmon)
1 cup baby salad shrimp, cooked
1 cup Lesuer baby peas, drained
1 cup grated carrots
1 Tbs. lemon juice
3/4 cup mayonnaise
fresh ground black pepper
Lettuce leaves

Cook pasta according to package directions.  Drain well and place in a bowl.   

Add the tuna or salmon and shrimp if you are using those.  Add the peas, carrots, lemon juice, and mayonnaise.   Add a grind of fresh ground pepper if you like a little spice.   Mix well. 


Serve on lettuce leaves on individual salad plates.



Friday, March 7, 2014

Hershey Bar Pie!

 


This is a really easy 'no bake' pie, that is so yummy!   It tastes sort of like a chocolate milkshake to me in pie form!  This is a really good pie to have for company or holidays, because you can make it ahead of time and freeze it.  Here is what you will need:

4 regular size Hershey Bars with almonds (use plain Hershey bars is you don't like the nuts)
16 regular size marshmallows
1/2 cups milk
8 oz. frozen whipped topping or 1 cup heavy cream, whipped
1 graham cracker or chocolate cookie crumb crust ( I used graham cracker)

Place the marshmallows, milk and broken up candy bars in a mixing bowl and microwave for about 2-3 minutes, stirring after each minute until it is all melted and blended.  Set aside and cool to room temperature.

Fold in the whipped cream and stir until blended.  Pour into the pie crust.  Place the pie in the freezer and freeze for at least 2-3 hours.  Remove from freezer and allow to sit out for 10-15 minutes, before cutting. 

Garnish with whipped cream and a cherry and serve! 

Thursday, March 6, 2014

Hamburger Steaks!

 
 
 
"Hamburger Steaks" is another one of those recipes that many of us grew up with.  I don't know if it's particularly a 'southern thing', but I do know we had it fairly often at our house and I continued on with it in my own family.   If they are done right, they are actually quite delicious!  
 
The person who makes the absolute best "Hamburger Steaks" in our family is my sister, who is an excellent southern cook.    You know how every cook has those things they are just known for or they make and nobody else's compares?  That would be my sister and her "Hamburger Steaks"!     So, we went to her for this recipe, and while it's really good, hers still taste better to me...lol!   
 
I did add an optional mushroom and onion topping just because I like it that way!  That is just up to you and your families tastes!  Here is what you will need:
 
3 lbs. ground chuck
1/2 cup uncooked oats
1/2 cup water
2 eggs, slightly beaten
2 Tbs. Worcestershire sauce, divided
2 tsp Montreal steak seasoning (or whatever steak seasoning you use)
1/2 tsp. black pepper
1/2 tsp. garlic powder
4 Tbs. butter, cut in pats
 
Mushroom topping
3 cups sliced mushrooms
1 medium sweet onion, diced
1 Tbs. butter
1 Tbs. olive oil
2 tsp. soy sauce
1 tsp. Worcestershire sauce
dash of black pepper
dash of garlic powder
 
 
 
Mix the ground chuck, oats, water, eggs, 1 Tbs. of Worcestershire sauce, steak seasoning, and black pepper in a mixing bowl.  Don't over mix as this can make them dry. Also, use the ground chuck, they are just much tastier when you do.
  Shape in oblong shaped patties.  This will make 10-12 patties, depending on how big you like them.  If you are cooking for a smaller family, you can easily divide this in half.  Place them on a foil lined baking sheet or in a 9"x13" baking pan.  Sprinkle each with a little garlic powder, add a pat of butter to each and drizzle with the rest of the Worcestershire sauce.
 
Place in a 375 degree oven for 40-45 minutes! 
 
To make the mushroom topping, saute the mushrooms and onions in a skillet in the butter and olive oil until tender.  Add the soy sauce and wocestershire sauce.  Sprinkle with black pepper and garlic powder.

Serve plain or...
 
with the Mushroom Topping!