Top Rated Videos & Recipes 2024 for Kay’s Little Kitchen

Slow Cooker Method

• Set slow cooker to high. Add all ingredients (except beef). Stir to combine. Add beef and stiruntil all combined and beef is completely coated.
• Cover and cook for 1 hour. Stir occasionally to break up ground beef. Uncover after 1 hour ofcook time. Continue cooking on high for 2 ½ – 3 hours (with the lid off), until most of the liquidhas cooked off. Continue to stir occasionally and break up any chunks of beef.
• Using a slotted spoon, serve a heaping spoonful on a warm bun and load it up with your favoritetoppings. We love cheese, ketchup and pickles!
• Serve and enjoy!

Stovetop Method

• Brown your ground beef and strain away the grease (if you are using fresh ground beef that has not already been cooked)
• Into a large pot, add: water, onion, beef and chicken bouillon, brown sugar, vinegar, soy sauce, and Worcestershire sauce. Whisk this together till fully combined.
• Add your ground beef (you can cook and strain your ground beef ahead of time or even pull cooked ground beef from your freezer if you'd like). Mix into brown broth.
• Cover your pot and simmer on low for 1 hour (or bump to medium heat for 30 minutes).
• Uncover the pot and simmer over medium heat (or whatever heat is necessary for the brown liquid to be slowly boiling), until the liquid has been absorbed or steamed away. Any liquid left in the beef mixture will cause soggy buns 😉
• Serve on hamburger buns and top with your favorite burger additions.

• In your mixing bowl, place all the dry ingredients and give it a quick stir
  1-1/4 cups AP Flour, 1/3 cup instant cream of wheat*, 1/3 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 dash salt
• In a separate bowl, whisk together the wet ingredients
  1 large egg, 1-1/2 cup buttermilk*, 1/4 cup neutral flavored oil
• Pour the wet ingredients into the dry and mix well to avoid lumps
• Preheat your griddle to medium heat (I prefer 350° for cooking pancakes) and spoon batter onto hot pan. Watch for bubbles on the top and tanned edges for the time to flip.
• Watch the sides of the flipped pancake for the moist looking batter to become dry. Remove from griddle.
• Serve warm with fresh fruits and whipped cream, butter and pancake syrup, or butter and sugar. Enjoy!

• Measure your warm water, yeast, sugar, salt, and wheat flour into your stand mixer bowl. Beat well with the paddle attachment until no lumps are visible, apx. 3 minutes.
  2 cups water, 110°, 2 pkg dry yeast, 1/3 cup sugar, 1 tsp salt, 2 cups whole wheat flour
• Swap the paddle for the dough hook attachment and add your eggs, the shortening, and allow to mix in.
  2 large eggs, 1/3 cup shortening
• Begin adding your flour one cup at a time while the dough hook is going. Once the dough clings to the hook and is no longer tacky, stop adding flour. Allow dough to knead for 5 minutes on medium-low speed. Let dough rest 20m.
  4 1/2 cups AP flour
• Dump dough onto a lightly floured and divide into 20 medium sized dough balls. Work each dough ball into a tight round, creating tension. Place dough seam side down in lightly greased baking sheet. Cover and allow to double in size, about an hour.
• While dough rises, preheat oven to 375°. Once rolls have doubled, bake for 20-25 minutes, watching for tanned tops. Once rolls are baked, you can brush the tops with optional butter for a glossy finish. Serve warm and enjoy!