Best Veggie Burgers I have madeYUM! Made with Mushrooms

I am always searching for this recipe when I want to make it again LOL, so I am going to post it here so I can find it next time. This is so good!
You would not know the burgers were not made with meat.
I have made these several times and everyone who has had them, Loved them!
So, below you will find the video of  someone making them and the recipe below that.
If you make these, leave a message and let me know what you thought of them.
Here is the original blog post.
Enjoy ;)


Recipe:
2 tablespoons olive oil
 3 (8 ounce) packages sliced fresh mushrooms
 1/2 onion, finely chopped
 4 cloves garlic, minced
 1 teaspoon salt
 1/2 teaspoon black pepper
 1/2 teaspoon dried oregano
 2/3 cup rolled oats
 3/4 cup dry bread crumbs
 2 eggs, beaten
 1/2 cup freshly shredded Parmigiano-Reggiano cheese
 2 tablespoons olive oil

Directions
Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.

Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.

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Have a Great Weekend

Family Tradition at Holidays - Lefse

Charles and i made Lefse before Christmas as this is one of My Family's Traditions. My Mother used to make it for Thanksgiving and Christmas every year. My Father was raised eating this at Holidays, so My Mother learned how to make it when they got married. Now that both my parents have passed away, I want to continue this tradition.  I remember helping Mother make this when I was young. Good Family Memories with Norwegian Traditions.

I used the Recipe Below:
Notes:
I used half and half instead of whipping cream
I also ordered more Lefse supplies from Lefse time, they were very fast in delivery even being ordered right before Christmas. I was very impressed.
I ordered Lefse Cozies and I think  using a Big Towel was actually better so I would not spend money buying these. 

Recipe:from Lefse Time

Ingredients

• 4 cups riced potatoes
• 1/4 cup butter
• 1/2 cup heavy whipping cream
• 2 tsp sugar
• 1 tsp salt
• 1 1/2 cups flour

I just found this Video with a Recipe for Lefse that did not have Cream.  Interesting. 

I left a comment and waiting for the recipe and about her experiments that she made in testing a bunch of lefse recipes.  Here is the video Below:

Also we made a batch with Instant Potatoes with this recipe from this video:
But I think I will try hungry Jack next time to see if the flavor is better.
I think it was harder to Roll the Lefse out with instant potatoes than it was with the Real Potatoes. But either way both recipes tasted Great! :)


Instant Potato Lefse Recipe: From Video above
5 cups of water
1 stick of butter
1/2 cup of Half and half
2 tsp salt
2 TBs sugar
Bring to a  boil then add:
6 cups of Potato Buds
Mix Well then cool them over night
Next Morning:
Take 4 cups of the Potatoes and mix in 2 cups of flour
Then form and roll.
Here is Part 2 for the Instant Potato Lefse with Tips




Got a Kick out of watching these two making Lefse



Some Lefse Videos for helpful tips:



If you Love Lefse and make it , please leave a comment of your favorite recipe or helpful tips. Deeply Appreciate them.
Have you made Lefse with Instant Potatoes?  Do You feel it is easier? Did You Like the flavor?  Leave Comments Below.

Have a Great Week

This Recipe is a Keeper for Divinity

This Recipe is a Keeper for Divinity, so I had to post this on my blog so I had it for next December. Even though, I just made it again tonight. LOL
If you have a family, i would recommend doubling the recipe. I do already without any kids in the house. I put it in the fridge and we nibble on them for a couple days. We counted and with a double recipe we made 40 divinity. They were dropped pretty nice sized though. If you drop smaller ones you could easily get 60 I would guess. Enjoy!

Read the P.S. at the end of the Recipe for adding color to your candy.
Recipe below and Video from Youtube at the bottom.
Recipe: 
2- 1/2 cups sugar
1/2 cup water
1/2 cup light corn syrup
2 egg whites
1 teaspoon vanilla extract
1 cup chopped pecans
Combine sugar, water and corn syrup in a 3 qt. saucepan, cook over low heat until sugar is dissolved. Cover and cook over medium heat until sugar crystals are washed down from sides of pan. Uncover and cook over medium heat, without stirring, to 260 degrees on candy thermometer. Remove from heat.
Beat egg whites in large mixing bowl at high speed with electric mixer until stiff peaks form.
Pour hot sugar mixture in a stream over beaten egg whites while beating constantly at high speed. Add vanilla, and continue beating just until mixture hold its shape. Stir in pecans.
Working quickly, drop by rounded teaspoon onto was paper. Cool

P.S. I put food coloring in the corn syrup mixture to the color I want before we pour it in with the egg white mixture. Even if the color is DARK when you add the food coloring, the color will be light once divinity is made. 
We put in Red now for a Valentine's Color and the divinity is Pink.


If you make this recipe of have made divinity leave a comment.



Have a Great Week