Hamburger Steak with Onions and Brown Gravy

Hamburger Steak with Onions and Brown Gravy is an easy-to-make classic and a great way to dress up a pound of ground beef.

 

Tasty hamburger ‘steaks’ smothered in gravy and onions. Traditionally served with hot white rice or potatoes for a cheap family weeknight meal.

And you probably have all the ingredients on hand!

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Hamburger Steak with Onions
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Hamburger Steak with Onions and Brown Gravy
Prep Time
15 mins
Cook Time
14 mins
Total Time
29 mins
 

Here is a delicious version of the classic Hamburger Steak. Easy to make and delicious! 

Course: Main Course
Cuisine: American
Keyword: Hamburger Steak With Onions and Brown Gravy
Servings: 6
Calories: 205 kcal
Ingredients
  • 1 1/2 lb hamburger meat
  • 1/2 tsp garlic salt
  • 2 tsp minced garlic
  • 2 T flour
  • 1 T Worcestershire sauce
  • 2 1/2 c beef broth
  • 1/2 tsp pepper
  • 1 cup thinly sliced onion
Instructions

  1. Combine ground beef, garlic salt, and pepper. Divide the meat into 6 even portions and form into steaks.

  2. In a large skillet, cook the patties over medium heat 6 minutes per side. Remove the patties, add onions, and cook 6 minutes.

  3. Add garlic and cook 1 minute.
  4. Add flour and cook 2 minutes.

  5. Gradually add Worcestershire and broth; stir until smooth. Reduce to half about 15 minutes.

  6. Add the patties back and heat through.

 

Enjoy!

Up Next:

Cheeseburger Quiche

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Rice Krispies Roll-ups Recipe

Rice Krispies Roll-ups are a delicious recipe and a very different twist on the old rice crispy treats recipe. I love Rice Krispy® Treats – in fact, they are one of my two food ‘guilty pleasures’ in life.

I took these to a get together recently. Needless to say, I came home with an empty container.

Yes, this is a recipe that I would make again. It was shared with me and now I’m sharing it too!

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Rice Krispies Roll-ups
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Rice Krispies Roll-ups Recipe
Prep Time
15 mins
Cook Time
5 mins
 

Rice Krispies Roll-ups are a delicious variation of Rice Krispie Treats. If you give this recipe a try you may not go back! 

Course: Dessert
Cuisine: American
Servings: 4
Calories: 325 kcal
Ingredients
  • ¼ cup butter melted
  • 10½ ounces mini marshmallows
  • 5½ cups Rice Krispies
  • 1½ cups milk chocolate chips
  • ½ cup peanut butter
Instructions
  1. Melt butter in a 6 quart kettle,add marshmallows. Melt completely over low heat. Add the Rice Krispies.
  2. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet.
  3. In a microwave safe bowl combine chocolate chips and peanut butter. Melt at 1 minute intervals until completely melted, stirring after each minute.
  4. Spread on top of Rice Krispies mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do.
  5. Loosen all around with a metal spatula. Roll, starting on the long side. Sprinkle the roll with seasonal sprinkles if desired. Slice and enjoy!

Can be wrapped in Saran Wrap for later, if needed.

Enjoy!

Up Next:

Authentic Shoo Fly Pie From Lancaster County Pa.

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Chicken Broccoli Alfredo Stuffed Shells

Are you tired of the traditional spaghetti with pasta sauce? Chicken Broccoli Alfredo Stuffed Shells is more than just spaghetti!

Chicken Broccoli Alfredo Stuffed Shells

Spaghetti with meat sauce seems to be the old standby for a quick meal. Yes, the kids love it but it gets a little boring, so it’s time to switch things up with your pasta dishes.

There are an infinite number of ways to serve pasta.

Here’s a great pasta recipe that’s not only a little different but also quick and easy. I like quick and easy.

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Chicken Broccoli Alfredo Stuffed Shells
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

A great pasta dish that's different from the old standard spaghetti with meat sauce!

Course: Main Course
Cuisine: Italian
Keyword: Chicken Broccoli Alfredo Stuffed Shells
Servings: 4
Calories: 225 kcal
Ingredients
  • 1 16 oz Jar Alfredo sauce
  • 2 cups cooked chicken shredded
  • 2 cups cooked broccoli chopped
  • 1 cup shredded cheddar cheese
  • 1/4 cup shredded Parmesan
  • 21 jumbo pasta shells cooked
  • 1 1/2 – 2 cups spaghetti sauce optional, but I love the combination of Alfredo with tomato sauce!
Instructions
  1. Preheat your oven oven to 350 degrees.
  2. Use a large bowl to mix Alfredo, chicken, broccoli, and cheeses.
  3. Spoon the mixture you have into pasta shells.
  4. Grease 13 x 9 baking dish with butter or cooking spray.
  5. Spread spaghetti sauce on bottom of baking dish. Arrange shells in baking pan. Cover with foil and bake 35 minutes .

Tips and Tidbits About Chicken Broccoli Alfredo Stuffed Shells

You can prep all items in advance, right up to the point of baking. Just keep covered in refrigerator until you are ready to bake.

Have a cookie scoop? Use it to easily stuff your shells!

Enjoy!

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Baked Beef Chimichangas

The family requests Baked Beef Chimichangas all the time. It is easy enough to make that the head cook can take a weeknight off from cooking and let the young ones do it. They’ll get a kick out cooking dinner.

These are really good topped with shredded cheese, lettuce, tomato, salsa, and sour cream.

You could also just have a salad and some Spanish rice on the side.

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Baked Beef Chimichangas
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

So quick and easy that the little ones can make dinner. Super Delicious! 

Course: Main Course
Cuisine: Mexican
Keyword: Baked Beef Chimichangas
Servings: 4
Calories: 260 kcal
Ingredients
  • 1 pound ground beef
  • 1 small onion chopped
  • 1 clove garlic minced
  • 1/2 teaspoon taco seasoning mix or more to taste
  • 1 teaspoon dried oregano
  • 1/4 cup sour cream
  • 1 4 ounce can chopped green chilies
  • 2 tablespoons distilled white vinegar
  • 1 cup shredded Cheddar cheese
  • 1/4 cup margarine
  • 6 7 inch corn tortillas
Instructions
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
  3. Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
  4. Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

Tips and Tidbits About Baked Beef Chimichangas

Yummy! Instead of taco seasoning mix you can use some ancho chile powder, cumin, garlic & onion powders, and black pepper.

Don’t be hesitant about the vinegar. It adds a nice tang!

You can skip the whole dipping in margarine thing – just heat the tortillas in the microwave to make them pliable, wrap them up, and then spray with cooking spray before popping them in the oven.

They bake up crispy but without the added calories.

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Honey Butter Pork Tenderloin

Honey Butter Pork Tenderloin is simply basted with an Asian-style sauce. So easy and so good! This recipe is easy, yet so elegant. I have served it many times when hosting company and it’s a hit every time!

Honey Butter Pork Tenderloin

I like to serve it with garlic mashed red-skinned potatoes and broccoli with butter and sesame seeds.

Fabulous recipe! Strong and rich flavor.

Everyone raved!

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Honey Butter Pork Tenderloin
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 

A wonderful treatment for a wonderful cut of pork. Tenderloin is especially nice for a dinner party! 

Course: Main Course
Cuisine: Asian
Keyword: Honey Butter Pork Tenderloin
Servings: 6
Calories: 295 kcal
Ingredients
  • 1/3 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons balsamic vinegar
  • 2 3/4 pound pork tenderloins
Instructions
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
  3. Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
  4. Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).
Recipe Notes

You may need to cook longer depending on the size and thickness of the pork tenderloin.

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Ice Cream Bread

Who out there has ever made ice cream bread? If you haven’t, what are you waiting for? You use only two ingredients and two steps.

Ice Cream Bread

All you have to do is mix self-rising flour with softened ice cream of choice and bake. Poof! You have bread!

You need ice cream that is not sugar free or low fat…just regular full fat ice cream. This one is made with… just chocolate. But just imagine how awesome a loaf of Ben and Jerry’s Rocky Road or Cherry Garcia bread could be.

I have made it with Chunky Monkey and it is delicious.

I will include that recipe too so you can try it. Go with bold flavors of ice cream such as peanut butter or butter pecan.

Don’t forget, you can also add extra ingredients into the mix to make it less plain and more flavorful. Experiment and have fun with it!

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Ice Cream Bread
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Really easy and the flavor of your choice. The only recipe you'll ever need for quick bread!

Course: Dessert
Cuisine: American
Keyword: Ice Cream Bread
Servings: 6
Calories: 325 kcal
Ingredients
  • 2 cups of your favorite ice cream softened
  • 1 1/2 cups self rising flour
Instructions
  1. Preheat your oven to 350 degrees. Grease and flour an 8×4 inch loaf pan. Mix the ice cream and flour together in a bowl just until combined.
  2. Smooth it out in the loaf pan so it looks even. Bake for 45 minutes or until toothpick inserted comes out clean.
  3. Cool for a while and then serve.

Chunky Monkey Ice Cream Bread (2 loaves or 1 large loaf)

2 pints Ben & Jerry’s Chunky Monkey, softened or melted
3 cups self-rising flour
1 very ripe banana, chopped
1 chocolate bar, chopped
Handful of walnuts, chopped

Preheat oven to 350 degrees. Grease and flour bread pan, or line with parchment paper.

Mix melted ice cream and flour until well combined. Add chocolate, banana and nuts. Pour into prepared bread pan.

Bake for 45 minutes per loaf or 60-90 minutes for a larger double loaf.

If the top starts to brown too much, cover it with aluminum foil and continue to bake.

The bread is done when a skewer inserted into the middle comes out clean.

Enjoy!

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Grasshopper Poke Cake

Combining decadent flavors, this Grasshopper Poke Cake gives you that moist chocolatey goodness from a chocolate cake covered in sweetened condensed milk, hot fudge mixed with Thin Mint Cookie crumbs, and topped with a mint whipped topping and Andes Mint Chips.

Grasshopper Poke Cake

Girl Scout Thin Mints work perfectly for this recipe but the Keebler ones will also work great.

Mint and chocolate topped off with a fudgy layer along with a whipped topping that melts in your mouth.

It’ll be hard to resist a second piece!

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Grasshopper Poke Cake
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 

Delicious combination of flavors for family or friends. Everybody will love it!!! 

Course: Dessert
Cuisine: American
Keyword: Grasshopper Poke Cake
Servings: 6
Calories: 375 kcal
Ingredients
  • 1 chocolate cake mix + water oil, eggs as listed on the box
  • 14.5 oz can sweetened condensed milk
  • 12.8 oz jar Hershey’s Special Hot Fudge Sauce
  • 10 oz package Keebler Fudge Mint Cookies or Thin Mints, if in season
  • 16 oz container cool whip whipping cream may be even better
  • 1 Duncan Hines Mint flavor packet
  • 1 cup Andes Mint chips
Instructions
  1. Prepare and bake the cake mix according to directions on package, using a 9×13 baking dish. Allow to cool completely.
  2. Use the end of a wooden spoon to poke holes evenly across the entire cake (about 20 holes). Pour the can of sweetened condensed milk over the cake, trying to fill the holes.
  3. Heat the hot fudge sauce in a small bowl in the microwave, just enough to soften it. 30-40 seconds is sufficient. Crumble half of the cookies into the hot fudge and mix. Spread the cookie/fudge sauce over the cake.
  4. In a large bowl, whisk together the mint packet and the cool whip (or whipped cream). Spread the whipped topping over the fudge layer. Crumble the remaining cookie crumbs and Andes Mint Chips over the top.
  5. Refrigerate and chill for at least 4 hours, but overnight is best.
  6. Cut, serve and enjoy.

Tips and Tidbits

This great cake has gotten rave reviews every time I make it.

I use applesauce in place of oil for the cake and then use sugar free Whip Topping.

AS far as cake goes it makes it kind of healthy.

I like to make cakes and my family says by far this is their most favorite!

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Chocolate Molten Lava Cake

Legend has it that Chocolate Molten Lava Cake was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens too soon and the centers were not cooked enough and still liquefied.

Chocolate Molten Lava Cake

Well, there was no time to take them off the plates and bake them more, so the chef simply had his wait staff introduce the dessert as Chocolate ‘Lava’ Cake!

Brilliant!”

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Chocolate Molten Lava Cake
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

Absolutely delicious. The novelty of this dessert will have your guests amazed!

Course: Dessert
Cuisine: American
Keyword: Chocolate Molten Lava Cake
Servings: 4
Calories: 320 kcal
Ingredients
  • 4 oz. semi-sweet baking chocolate I have also used 4 oz. semi-sweet chocolate chips with success
  • ½ cup butter
  • 1 cup powdered sugar
  • 2 eggs
  • 2 egg yolks
  • 6 Tablespoons flour
Instructions
  1. Preheat oven to 425 degrees F.
  2. Spray 4 small (6-8 oz) ramekin dishes with cooking spray and place on a baking sheet. Set aside.
  3. In a small microwave safe bowl, combine butter and chocolate and melt in 30 second increments, string between each increment until chocolate and butter are combined and smooth.
  4. Add powdered sugar and stir in evenly.
  5. Add eggs and egg yolks and beat in until well combined.
  6. Stir in flour until well combined.
  7. Pour and distribute batter evenly in the 4 prepared ramekin dishes.
  8. Bake at 425 degrees F for 12-13 minutes until edges are firm and center is soft, but not super jiggly.
  9. Let cool for 2 minutes. Using a knife, gently pull cake away from the edges then invert onto plate or serving dish.
  10. Serve with dusted powdered sugar, ice cream, magic shell or however desired. No matter how you want to eat it, serve immediately.

Tips and Tidbits

I like to  make everything from scratch.

Let me tell you, the texture of this recipe is awesome. I used to go to a Brazilian restaurant that sold a very similar cake with ice cream. It is to die for.

The only change I would make would be omitting the coffee the next  time I make it, as it is a little strong for my children.

I received so many compliments about how good this cake tastes.

The cake is very susceptible to breaking when unmolding, so I now make it in soufflé cups and they look and taste great

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Caramel Chocolate Bars

These Caramel Chocolate Bars will satisfy the most discriminating sweet tooth with layer after luscious layer of chocolate, peanuts, and caramel, then glazed with butterscotch, peanut butter and more chocolate

Caramel Chocolate Bars

Yummy oat bars filled with a gooey layer of caramel, chocolate and nuts!

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Caramel Chocolate Bars
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Delicious and easy to make. Dessert doesn't get any better than that! 

Course: Dessert
Cuisine: American
Keyword: Caramel Chocolate Bars
Servings: 6
Calories: 275 kcal
Ingredients
  • 1 1/2 cups brown sugar firmly packed
  • 2 cups quick oatmeal
  • 1 16 ounce bag chocolate chips
  • 3/4 cups caramel ice cream topping
  • 1 1/4 cups margarine
  • 2 cups flour plus
  • 3 tablespoons flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 350°.
  2. Cream brown sugar and margarine. Add dry ingredients reserving 3 Tbsp of flour and stir in the oatmeal.
  3. Press 1/2 of the mixture in the bottom of a greased 9 x 13 pan and bake for 10 minutes.
  4. Sprinkle chocolate chips over crust.
  5. Mix caramel topping with the reserved flour. Drizzle this over the chips.
  6. Sprinkle the top with the remaining crumb mixture.
  7. Bake for an additional 15 minutes.


Tips and Tidbits

These are really good the first day and only improve with age.

I have just started using heath bits instead of nuts and they taste like little candy bars.

I find them easier to get out of the pan if you grease it first and don’t pour the caramel to the edge.

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Baileys Irish Cream Chocolate Chip Cheesecake

Baileys Irish Cream Chocolate Chip Cheesecake is a decadent, moist cheesecake that never fails. I got the recipe from my sister-in-law who brings it to every family function. There are never any leftovers!

Baileys Irish Cream Chocolate Chip Cheesecake

If you love Bailey’s Irish Cream and chocolate, then you are going to love this creamy cheesecake!

I like making a whole cheesecake on the weekends, slicing it and then freezing it as individual servings so I can have a great homemade dessert available whenever.

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Baileys Irish Cream Chocolate Chip Cheesecake
Prep Time
1 hr 10 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs 30 mins
 

A lot of fun to make and sooo good. A cheesecake lovers delight! 

Course: Dessert
Cuisine: American
Servings: 6
Calories: 325 kcal
Ingredients
Crust
  • 1/2 cup toasted pecans cooled and crushed
  • 2 cups chocolate Oreo cookie crumbs
  • 1/4 cup sugar
  • 6 tablespoons melted butter
Filling
  • 2 1/4 lbs cream cheese at room temp
  • 1 2/3 cups sugar
  • 5 eggs at room temp
  • 1 cup Baileys Original Irish Cream
  • 1 tablespoon vanilla
  • 1 cup semi-sweet chocolate chips
Coffee Cream Topping
  • 1 cup chilled whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon instant coffee powder
  • chocolate curls or Skor English toffee bit for decoration on top
Instructions
Crust:
  1. Mix all ingredients. Press into a 10" spring form pan and up the sides one inch. Bake at 325 for 7-10 minutes.
Filling:
  1. Beat cream cheese with electric mixer until smooth. Beat sugar in gradually, and then add eggs one at a time. Blend in Bailey's and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling.
  2. Sprinkle with remaining chocolate chips.
  3. Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.
  4. Cool cake completely.
Coffee Cream Topping:
  1. Beat all ingredients and spread over cooled cake. Top with chocolate curls or Skor bits.

*NOTE: Be sure to make and refrigerate at least one day before serving.

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