Adventures in the kitchen

So what do you do when you can’t go out and do the normal things you would do on a Friday night? Well I don’t know about all of you, but I tried out a new recipe, and boy, are my feet sore!

(Tile floors + thin slippers with no support + a long night = very sore feet.)

I absolutely adore Panera’s French onion soup, and there was recently a recipe for said soup included in one of the New York Times newsletters I receive. I bought most of the ingredients earlier in the week, but I didn’t get a chance to try it out until last night.

The recipe…is behind the cut!

Edible improv?

We’ve been in a food rut lately, so the other night we decided to improvise an old favorite. Cheeseburger pie is one of my – and my family’s – favorite recipes, yet we hadn’t had it in a very long time, probably because it takes somewhat longer than Hamburger Helper, another family favorite.

The way I fix it is already an improvisation of the original recipe, which comes from the cookbook created by my seventh grade class some twenty years ago (Thanks, Mrs. Dunham!) as part of a semester-long enrichment class. The original recipe calls for a flour crust but, try as I might, I was never able to get the crust to come out well. Instead of being tasty and delicious, it was always solid as a rock and just about as flavorful, so I switched to using a Peter Pan pizza crust mix (which is probably literally the same as just making a flour crust, except for the part where it turns out to be edible when I fix it). I also add way more cheese than the recipe calls for, because there’s nothing better than a great big cheesy cheeseburger, am I right?

Of course I’m right. 😀

The original recipe: