Cowboy Cheeseburger Chowder

 Original Recipe from KBees

Cowboy Cheeseburger Chowder

When soup season hits, this Cowboy Cheeseburger
Chowder is the kind of hearty, cheesy, bacon-studded
comfort that can wrangle even the hungriest appetites.
It’s basically all the best parts of a backyard burger—
ground beef, melted cheddar, smoky bacon—tucked
into a creamy chowder with hash browns and corn.
Cozy enough for a weeknight, crowd-pleasing enough
for game day, and yes, it freezes beautifully (future you
will be thrilled).

prep time: 10 MINS cook time: 45 MINS total time: 55 MINS

INGREDIENTS
Avocado Oil
1/2 medium onion
3 carrots
1/2 - 3/4 cup cooked bacon
1 lb ground beef
4 cups hash browns
2 cups corn
2.5 cups chicken broth
3 Tablespoons butter
3 Tablespoons flour
4 cups whole Milk
8 oz shredded cheddar cheese
1/4 cup sour cream
Salt and pepper
2 Tablespoons Italian seasoning

INSTRUCTIONS

1. Heat a splash of oil in a large pot over medium heat. Add the ground beef, onion, and
carrots. Sprinkle in the salt, pepper, and Italian seasoning. Cook until the beef is browned
and the onions have softened. Drain off any extra grease, if needed.

2. Stir in the cooked bacon, corn, hash browns, and chicken broth. Let the mixture simmer for
10–12 minutes, or until the potatoes are tender and everything is warmed through. (If the
chowder thickens too much, add up to 1 cup of extra broth.)

3. Pour in the milk and let it heat gently while you prepare a quick roux.

4. In a small skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2
minutes, just until golden and nutty. Remove from heat.

5. Stir the roux into the soup, giving it a couple of minutes to thicken.

6. Add the sour cream and cheddar, stirring until melted and creamy. Keep the soup warm but
don’t let it boil.

7. Ladle into bowls and serve with extra cheese on top and slices of sourdough for dunking.

servings: 8

Easy Creme Brulee Recipe

 Original recipe from Sally's Baking

• Ingredients:
• 8 shallow 4-ounce oval ramekins
• 5 large egg yolks
• 3/4 cup (150g) granulated sugar, divided
• 3 cups (720ml) heavy cream or heavy whipping cream*
• 1/2 teaspoon espresso powder (optional but recommended)*
• 1/4 teaspoon salt
• 1 and 1/2 teaspoons pure vanilla extract*

• Instructions

  1. Preheat oven to 325°F (163°C).
  2. Whisk the egg yolks and 1/2 cup (100g) of granulated sugar together. Set aside. (At this point or before you temper the egg yolks in the next step, bring a small kettle or pot of water to a boil. You’ll need hot water to pour into the baking sheet for the water bath.)
  3. Heat the heavy cream, espresso powder, and salt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat. Stir in the vanilla extract. Remove about 1/2 cup of warm heavy cream and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the warm heavy cream.
  4. Place ramekins in a large baking pan. If you don’t have 1 pan large enough, bake them in a couple pans. Divide custard between each ramekin, filling to the top. Carefully fill the pan with about a 1/2 inch of the hot water. The baking pan will be hot so use an oven mitt to carefully transfer the pan to the oven.
  5. Bake until the edges are set and centers are a little jiggly. The time depends on the depth of your ramekins. My ramekins are 1-inch and the custard takes 35 minutes. Begin checking them at 30 minutes. For a more accurate sign, they’re done when an instant read thermometer registers 170°F (77°C).
  6. Remove pan from the oven and, using an oven mitt, remove the ramekins from the pan. Place on a wire rack to cool for at least 1 hour. Place in the refrigerator, loosely covered, and chill for at least 4 hours and up to 2 days before topping.
  7. Using the remaining granulated sugar, sprinkle a thin layer all over the surface of the chilled custards. Caramelize the sugar with a kitchen torch and serve immediately or store in the refrigerator for up to 1 hour before serving. (Caramelized topping is best enjoyed right away.)
• 
  

Triple Berry Pie - from Tastes Better from Scratch

 See original recipe at https://tastesbetterfromscratch.com/triple-berry-pie/

• ▢Ingredients: 
• homemade pie crust for a 9'' deep dish pan. This recipe makes 2 crusts: one for the bottom and one for the top lattice
• ▢7 cups fresh or frozen raspberries, blueberries and blackberries about 2 ⅓ cups of each type of berry*
• ▢1 cup granulated sugar (plus a little extra to sprinkle on top of the pie)
• ▢1 Tablespoon lemon juice
• ▢4 Tablespoons cornstarch
• ▢2 Tablespoons butter
• ▢1 large egg white beaten with a fork
• Instructions:
• Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat. 
• Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add ¼ cup more sugar.)
• Thicken filling: Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. 
• Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
• Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
• Add lattice top or a whole top with holes pricked on top for steam to escape. (See directions for lattice crust below).
• Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar. 
• Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown. 
• Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.
• To make ahead: This pie can be prepared completely 1 day a head of time.  You can also prepare the filling up to 3 months ahead of time and store it in the freezer.  Thaw it overnight in the refrigerator before pouring in unbaked pie crust.

  To freeze: You can freeze the baked pie for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

  Nutrition

  Calories: 268kcalCarbohydrates: 43gProtein: 2gFat: 9gSaturated Fat: 3gCholesterol: 5mgSodium: 138mgPotassium: 80mgFiber: 3gSugar: 24gVitamin A: 100IUVitamin C: 2.7mgCalcium: 13mgIron: 0.9mg
•