Wednesday, February 27, 2013

copycat steak n shake frisco melts.

Confession. Grant and I have become Steak n Shake junkies.  I'm not joking, it's where we went for our 1 month anniversary dinner. So when I found this recipe, I was PUMPED. It also turned out way better than I imagined.

But yes you heard me right. Frisco melts, just like Steak n Shake. These are the real deal. They are bursting with flavor and with melty cheesiness  and buttery goodness. 

Before I give you the ingredients and directions, you'll notice I didn't put any measurements.  The measurements really depend on how many sandwiches you are trying to make.  The original recipe calls for 1 pound ground beef, 2 slices american, and 1 slices swiss.  That is too much cheese for me so I just used 1 slice american and 1 slice swiss per sandwich. It also calls for sourdough bread but I used wheat bread and it was scrumptious!


For Sandwiches:
Ground beef 
Wheat bread
Spreadable butter
Swiss Cheese
American Cheese

Frisco Sauce:
Russian Dressing
Thousand Island Dressing


1. Make the ground beef into patties. Ours were probably 1/4 lb each.
2. Cook the patties to your desired wellness.
3. Spread butter on one side of each piece of bread.  
4. Place swiss cheese and american cheese on only one side of the bread.  It'll look like an open-faced sandwich. (Don't put the bread together like you would for grilled cheese.)
5. To allow the cheese to melt more easily, put the lid on top of the pan.  
6. Once the bread is browned to your liking, put on a plate and spread frisco sauce on the side that doesn't have the cheese. Or on both sides ;)
7.  Put your beef patty in between the slices of bread and enjoy!

To make the Frisco sauce, use the ratio of 1:2 (Russian to Thousand Island).  For example, we mixed 1 tablespoon Russian with 2 tablespoons Thousand Island.  

Tuesday, February 26, 2013

chocolate chip scones.

[adapted from]

Grant and I had my parents over for breakfast on Saturday which I was pumped for because obviously that meant I got to make something (and because I got to see them, of course).  For part of the meal, I decided to make scones because while they are sweet, delicious, and look seemingly dessert-like, they are technically a breakfast food. A seriously happy medium. 

I also made these very late at night because I was picking up my friend from the airport after midnight so I had to do something to keep myself awake! Even though I made these late, I think they turned out pretty awesome.

Some notes about this recipe: I left out salt because I used some salted butter.  I also just cut the butter into small pieces instead of grating it.  I didn't chop the chocolate because I like the chip shape.  I didn't feel like doing step 8 and 9 so I didn't.  Instead I just made my scones random round shapes.  This also gave me more scones, making each one a little healthier...right?  


2 3/4 cups all purpose flour
1/3 cup white sugar
3/4 teaspoon salt 
1 tablespoon baking powder
1/2 cup very cold unsalted butter
1/2 cup semi sweet chocolate chips (there's a good chance I used more than that...)
2 eggs
2 teaspoons vanilla extract
1/2 cup (or more) whipping cream or half and half 


1.  Preheat oven to 425 degrees F.
2.  Prepare a large cookie sheet with parchment paper or silpat mat.
3.  In a large bowl, whisk together dry ingredients.
4.  Using a box grater, grate cold butter completely and add to dry ingredients.
5.  Chop chocolate, and add to dry ingredients. Stir to combine.
6.  In a small bowl, combine eggs, vanilla, and whipping cream. Whisk to combine.
7.  Pour wet ingredients into dry ingredients and stir until dough comes together.  If    necessary, add more whipping cream a little bit at a time.  Dough shouldn't be too sticky.
8.   Pour dough onto floured surface, and pat into a large square approximately 2/3 inch thick.
9.   Use a pizza cutter to cut into 4 smaller squares, then cut each square diagonally into a triangle for 8 total pieces. 
10. Place on cookie sheet and bake for 12-15 minutes or until just golden brown.
11. Enjoy warm.  Store leftovers in an airtight container.  But seriously, enjoy.  These are the bomb.

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