Cara's Creature Comforts

Hitched!

2009-12-21T09:45:00.002-06:00

The hitching went off without a hitch! It was a great weekend of celebration, family, and fun! Lauren had our mom's wedding dress altered a bit (removal of sleeves and hat;) and look at how gorgeous she looked:

The "theme" was Tuscany/wine and cheese. The cake was awesome!
Beautiful flowers (althougth I'm sure you guessed that without my caption)

We had the "Catholic gap" between the ceremony and reception. (no, we're not Catholic!) so we went and hung out at the hotel and waited to go. We had a good time there too!

On the bus on the way over, about thirty minutes after officially becoming husband and wife.

Congratulations Lauren and Zac! Love you guys!

Congratulations Sis!!

2009-12-16T11:54:00.000-06:00

Pretty big week for my sister--graduated on Sunday, and she's getting married on Saturday! Congratulations to Lauren and Zac for all the big things happening right now. So proud of you! (and I'll be sure to get some pictures to share from this upcoming big fun weekend!)

Giving Back

2009-12-15T11:54:00.004-06:00

I am so proud of my students that I have to brag on them. Throughout the year, we sell some pretty amazing chocolate chip cookies (warm between classes..can't beat that for high schoolers!!) and raise money. At the end of this semester, they decided to spend the money they raised on Toys For Tots, two children at the Angel Tree, and another portion to the Humane Society. They also made about 40 scarves to be donated to Norris' students at the school he works at, where they don't have much to keep them warm during this bitter cold. I had them pose with their goods this morning..not convinced they like pictures :) but what great kids! (this is just one group of them). Merry Christmas!

Toasties

2009-12-14T14:00:00.000-06:00

These are from a little Holiday Appetizer cookbook I have. I was looking for a savory finger food for our holiday "party" for my Professional Cooking class and wanted to try something different. They are basically a meatball delivered on a cracker toast. The kids really enjoyed them!
Another perfect appetizer for a holiday party--no forks required (don't even need a toothpick!). Very simple to put together. We made the filling and cut the bread circles a couple days ahead of time, then assembled them and baked them the day of.

Toasties

1 ¼ lb lean ground beef
½ cup grated cheese
½ cup green pepper, chopped
6 mushrooms, sliced and cooked
1 can cream of mushroom soup
¾ cup bread crumbs
½ cup onion, chopped
1 egg
Dash of Worcestershire sauce
Salt and pepper
about one loaf of sandwich bread
Butter

Mix well all except for last two ingredients.

Using a cup or round cookie cutter, cut bread into rounds. (we got three rounds per slice of bread)Butter one side of rounds and put buttered side down in muffin tins. Add about 1.5 tablespoons of the meat mixture and bake at 375 F for approximately 25 minutes.

Makes 42 toasties.

Easy Popcorn Snack

2009-12-13T12:49:00.002-06:00

Another great snack that doesn't need cold or heat. Simple: pop three bags of light butter microwave popcorn (or go all out and pop your own kernels on the stove!). Melt one package of white almond bark. Toss with popcorn, lay out to cool, and consume! Mix in some M&M's or nuts if you like. Cheap, easy, great snack that everyone will enjoy!

Cheese Straws

2009-12-12T00:46:00.000-06:00

Looking for an easy appetizer to put out at your holiday party or to bring to a work potluck? These don't need any refrigeration OR heat, so they are perfect to set out! They're like a giant fancy cracker kind of--really cheesy and great. You can cut them in whatever shapes you want.
Very simple to make and a great salty snack to balance out all those holiday sweets.

Cheese Straws

Ingredients:
· 1 stick plus 6 tablespoons butter (14 tablespoons), room temperature
· 3 cups sharp Cheddar cheese
· 1 3/4 cups all-purpose flour, plus more for rolling
· 1/8 teaspoon salt
· 1/2 teaspoon ground cayenne pepper, more or less
· 1 teaspoon Worcestershire sauce

Preparation:
Put the butter and cheese in the container of a food processor. Add the flour, salt, cayenne, and Worcestershire. Cover and blend thoroughly. If a food processor is not used, put the flour, salt and cayenne in a bowl. Add the butter, cheese, and Worcestershire, and using two knives or a pastry blender, blend thoroughly. Wrap in waxed paper or plastic wrap and chill for at least 1 hour.
Preheat oven to 300°.
Roll small amounts of dough into a long tube about the width of a straw and cut in desired lengths. Or, roll dough out on a floured surface to about 1/8-inch to 1/4-inch thickness, cut into strips, and gently twist. Arrange the strips on 1 or 2 ungreased baking sheets.
Bake in preheated 300° oven for 20 to 25 minutes, or until the straws are crisp and lightly browned. Remove and let cool.
Tip: If you roll them into straw shapes, use a flat block or flat wide dish bottom to roll them uniformly. Makes about 5 to 6 dozen.

recipe from All Recipes

Black Bean Soup

2009-12-11T07:45:00.000-06:00

So, have you figured out yet that we did a soup lab last week? We actually had a successful lab in that everything turned out well and it all tasted good!! This recipe is from All Recipes, but we had to make a few changes in the amount of liquid--the original amount turned out basically refried bean consistency. We also added a little cheese. This was excellent!

Black Bean Soup

1 onion, chopped
2 cloves garlic, chopped
1 green bell pepper, chopped
1 tsp olive oil
2 (15 oz) cans black beans, drained and rinsed
5 cups chicken broth
1 tsp salt
½ tsp ground black pepper
1/8 tsp ground cumin
Olive oil
1 cup shredded cheddar cheese
Sour cream (optional)

Saute onion, garlic, and green pepper in oil over medium heat until tender. Add beans and water and season with salt, pepper, and cumin. Stir well and simmer for 15 minutes.
Pour half of the soup into blender and puree. Return to pot and reheat over medium low heat.
Pour a few drops of olive oil into each bowl for added flavor before serving. Top with sour cream.

Serves 4 (but with additional liquid, it would probably make six decent sized bowls)

Egg Drop Soup

2009-12-10T07:43:00.000-06:00

If you like the popular appetizer soup at Chinese restaurants, you will love this one. I think we all agreed that it is better than the average restaurant's soup. (That might have something to do with the fact that we ate it within minutes of dropped the eggs in, while they probably typically sit for a while before we eat them at restaurants.) This will fill your stomach a little before moving on to the heavier foods--give it a try!

Chi Tan T’ang (Egg Drop Soup)

Serves 6

8 chicken bouillon cubes
6 cups hot water
2 Tbsp cornstarch
2 Tbsp soy sauce
3 Tbsp white vinegar
1 egg plus 3 egg whites, beaten
1 green onion, minced

In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water and stir into bouillon. Add soy sauce and vinegar. Bring to a boil and simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring soup.
Sprinkle with green onions. Serve immediately.

from All Recipes

Happy 30th Hubby!

2009-12-09T10:36:00.001-06:00

Makes me laugh every day:)

French Onion Soup

2009-12-08T07:41:00.000-06:00

I used to think I didn't like onions, but finally came around. Then, I finally got around to trying French Onion Soup--wow! The onions were much easier to cut using the slicer attachment of the food processor (remember that pretty one we got here at school??) and this was done in no time. Even my students who claim to not like onions really enjoyed this soup!

French Onion Soup

Ingredients:
· 3 tablespoons butter
· 4 medium onions, thinly sliced (preferably Vidalias)
· **can cut onions in food processor!
· 42 oz beef broth
· 4 slices French bread, 1 inch thick
· 1 cup shredded Mozzarella cheese
Preparation:
In a large skillet over medium heat, melt butter. Saute onion until golden in color and beginning to caramelize, about 10 minutes.
Add broth; bring to a boil. Reduce heat and cover; simmer for about 20 minutes.
Once soup is finished, pour into four soup ramekins and place French bread on top. Cover bread evenly with the cheese and put under broiler just until cheese is bubbly.

Serves 4

from All Recipes

Sausage and Corn Chowder

2009-12-07T07:38:00.002-06:00

Looking for a thick hearty soup to keep you warm? While not the healthiest option in soups, this will stick to your bones and satisfy the craving for something hot. Use fat free half and half to cut back--you won't even notice the difference.
Even teenagers really liked this stuff. Since we made it at school, I don't have a picture I can share of it (I like to take pictures of the kids with the food, and feel a little weird posting any pictures of the kids on here). Oh, and use mild sausage if you can't stand the heat!

Sausage and Corn Chowder

Serves 6

½ lb. hot Italian sausage
1 medium onion, finely chopped
4 garlic cloves, minced
3 Tbsp flour
2 cups chicken broth
4 cups half and half
½ tsp thyme
1 bay leaf
1 tsp basil
½ tsp marjoram
½ tsp oregano
¼ tsp red pepper flakes
½ green bell pepper, chopped
1 rib celery, chopped
1 carrot, shredded
2 medium potatoes, peeled and cut into 1-inch cubes
1 cup frozen corn
2 Tbsp minced fresh parsley
Garnish (optional): thinly sliced green onions

Cook sausage in large heavy saucepan or skillet over medium heat until browned; remove from skillet and set aside. Drain excess fat from pan, leaving about 1 Tbsp. Add onion and garlic; sauté a few minutes until tender. Add flour and cook 1 to 2 minutes.
Whisk in broth, cream, thyme, bay leaf, basil, marjoram, oregano, and red pepper flakes. Add green pepper, celery, carrot, potatoes, and sausage and simmer over low heat about 25 minutes or until potatoes are tender.
Add corn. Continue to simmer 5 minutes or until corn is tender. Season to taste with salt and pepper.
Ladle into bowls. Garnish with thinly sliced green onions.

from Contemporary Cooking from the Heartland

Baked Santa Fe Dip

2009-12-04T11:10:00.001-06:00

My sister is getting married this month! Wow! I can't believe it's already here (I'm sure they are feeling that even more though!). We have celebrated with a few showers, a luncheon, and a bachelorette party so far. It's so great to have everyone together and so much love around.
For her bachelorette party, I made a Baked Santa Fe Dip which was really tasty. I got it from Colleen, where I often get appetizers from becaues they're always good. Remember that Smoky Grilled Red Potato Salad from her earlier this year? That stuff was awesome!

I liked this with tortilla chips, and it was also really good on vegetables.

This is a picture my cousin Amber took...quite a spread! And a beautiful bride to be!

Baked Santa Fe Dip

slightly adapted from Better Homes and Gardens
Makes a 9-inch pie plate
2 cups shredded Mexican blend cheese
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup light mayo
1 (8-ounce) can whole-kernel corn, drained
1 (4-ounce) can diced green chili peppers, drained
1/2 of a 15-ounce can black beans, drained and rinsed (optional)
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 medium tomato, seeded and chopped
1/4 cup green onion, sliced
1 tablespoon fresh or 1 teaspoon dried cilantro, chopped
Preheat oven to 350 degrees F.

Stir together cheeses, mayo, corn, chilis, beans (if using), chili powder, and garlic powder in large bowl. Spread mixture into a 9-inch pie plate. Bake for 25 minutes or until heated through.
Combine tomato, green onion, and cilantro in small bowl. Spoon into center of baked dip. Serve with tortilla chips.
This can be covered and chilled up to 24 hours before baking. Store cheese mixture and tomato mixture separately.

Must Read: Redeeming Love

2009-12-03T09:58:00.002-06:00

This school year started out in a strange way--with a substitute in our department. One of my coworkers was on maternity leave at the beginning of the school year, and Rebecca came to fill in for the first six weeks. We were so lucky to get her! She is a great lady--still our sub of choice:) and comes by to see us every now and then. Rebecca told me I had to read Redeeming Love by Francine Rivers (all 478 pages of it..) and she gave it to me one day and said I'd probably be giving it back almost immediately because I wouldn't be able to put it down.
She was right--I think I read our entire time traveling for Thanksgiving, and I normally can't read very long in the car. This book was really incredible. It's set during the Oregon Trail/Gold Rush era and makes you want to go live in those times, if only for a few days. It's an awesome love story and a retelling of the Book of Hosea. If you're looking for a great gift or something to add to your check out list from the library, you have to check this book out!! I hope you enjoy it as much as I did!

Cranberry Apple Chutney

2009-12-02T14:48:00.002-06:00

This "chutney" (cranberry sauce!) was a hit at our Thanksgiving table. We also sold it for treats at school to teachers to pretend like they made their own, and even our principal came by after to compliment on it.

This is so good we were eating it with a spoon, on top of our turkey, straight from the fridge, and wherever else! We were thinking how good it would be on a turkey sandwich, but it didn't make it that far:) This would be great for any meal!

Cranberry Apple Chutney

Makes about 2.5 cups

1 cup cranberry juice
2/3 cup fresh cranberries
2/3 cup chopped granny smith apples
Juice from ½ of a lemon
1/3 cup dried apricots, coarsely chopped (optional--use more apples or cranberries otherwise)
2/3 to 1 cup sugar
¼ tsp salt
1/8 tsp red pepper flakes
½ cup chopped walnuts, lightly toasted

Combine juice, apples, lemon juice, sugar, salt, and red pepper flakes in a heavy saucepan. Bring to a boil, then reduce heat to simmer for 5 minutes. Add cranberries and apricots and simmer until thickened and with a syrup consistency, about 15 more minutes. (add in up to 1/3 cup more sugar here if necessary) Stir in chopped walnuts.

Chicken Enchiladas

2009-11-30T06:22:00.000-06:00

I know, I'm supposed to be making creative leftovers out of turkey. Instead, I'm decorating for Christmas and making enchiladas. Mmm...I do have an awesome cranberry chutney recipe to share, though!
This is Annie's husband Ben's favorite recipe, so she named them Benchiladas. I'm pretty sure that there aren't any foods that work with Norris' name. Any ideas??

Look at her pictures--they are much more appetizing than the one I took! I served these with saffron rice, which was so good! I like the filling of these enchiladas, but I think I prefer enchiladas with sauce over the top. The Taste of Home light enchiladas will remain my favorite overall, but I'm thinking a combo of these two would be delicious. I'll let you know!

Cheesy Chicken “Benchiladas”

Ingredients:

4-6 boneless, skinless chicken breasts

8 oz. reduced fat sour cream

8 oz. Ranch salad dressing (used reduced fat)

flour tortillas (10-15)

jar of salsa

shredded mexican cheese (I used about 1 cup)

Directions:

Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.
While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.
Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).
Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

Happy Birthday Dad!

2009-11-25T18:20:00.000-06:00

My dad had a monumental birthday this year (but I won't tell how many:). We had a great celebration for him and actually got to celebrate with him twice! Love you Dad!

Local "celebrities":)

2009-11-29T14:59:00.002-06:00

The article on my kids came out in our little local paper this weekend! Here is the link:
http://www.arkvalleynews.com/web/isite.dll?1259179539628
I must have been too relaxed, or frazzled, when I spoke with the reporter, and used the word "cool"--I made myself sound really professional... oops!
I think the kids will be excited to see this--they deserved it!
It will soon be on our cable channel--I'll let you know!

DIY Christmas Decoration

2009-11-24T19:46:00.004-06:00

I almost waited until after Thanksgiving to post this, but, well, I didn't. I had a couple friends over and we made these while watching the terrible K-State game this weekend.

They are much bigger than they appear in this picture, and we all think prettier in person hanging up rather than on the carpet!

If you have 8 bucks, an hour, and a wire hanger (the wire hanger was the hardest part of this equation to find!!), then you can do this too!

We followed Eddie Ross' instructions, except we unwound the tops of our hangers because we couldn't figure out how to do it otherwise. Definitely follow the part where it says to first glue the tops onto the ornaments, or they will pop off all over when you bend it to put it back in a circle! We bought all Dollar Tree ornaments and ribbon, so it wound up being about 8 dollars per wreath. Hope you like them!

Let's Say Thanks

2009-11-19T10:27:00.001-06:00

This is a great thing that I remember Xerox doing last year too--you just click, and they will send a card to our troops!

http://www.letssaythanks.com/Home1280.html

I know, not food again! We are making some Mongolian beef and Oven Chicken Parmesan today, so hopefully they'll be good enough to share!

New toys..Christmas came early!

2009-11-18T12:02:00.005-06:00

Well, our taping for the district channel is over and I will say that I think it went really well! Hopefully we'll get an edited copy before it gets aired, and then I can decide whether I should broadcast when it will be on television:) My students did a great job, and then I had to be in it..should have guessed that I guess!

I got these new toys for my classroom yesterday. I am so excited! I was playing Vanna White and showing my students how awesome our new stuff is. I'm not sure they're as impressed, but they got a good laugh out of it I guess.. A few of them can't wait to use them!

My haul:

this mixer

it's a beauty! and a beast!

this food processor

sooo much easier to use than our old one

this blender

small but powerful! looks like a great place to make a milkshake.. I mean a salad dressing.

and FOUR of these knives

CIA knives are awesome! If you only have one knife in your kitchen, it should be a chef's knife, and these are great! So excited we have these before competition time when the kids have to demonstrate their knife skills for judges. Rather than sawing with our old knives, they can use these!

Norris, if I'm not home after school anymore, you know where I will be. Playing with my new toys!

Biscuits

2009-11-12T19:34:00.003-06:00

I finally did it! I made non hockey-puck flaky layered biscuits!

These are like those kind you get in the can that says layers on it--except for way better!

We made homemade sausage gravy to go with them. We couldn't think of anything for dinner and were scouring the cupboards and found some sausage (in the freezer, not the cupboard..). Decided to go for breakfast for dinner--good choice! Joy of Cooking had the perfect biscuit recipe. The only difficult decision was deciding whether to put jam or gravy on them..mmm strawberry apple rhubarb jam. I definitely went for both. oops.

Flaky Rolled Biscuits

it made 8 big ones

Preheat the oven to 450°F.

Sift together into a large bowl:

2 cups all-purpose flour

1 tablespoon baking powder (I used a touch less)

1⁄2 teaspoon salt

Cut in, using a pastry blender or 2 knives, until the size of small peas:

6 tablespoons chilled butter or shortening, or a combination (I used unsalted butter)

Make a well in the center.

Add all at once:

3/4 cup milk

Stir just until the dough comes away from the sides of the bowl. Turn the dough out onto a lightly floured board.

Roll out with a lightly floured rolling pin to about 1 inch thick.

Cut with a 1 1⁄2-inch biscuit cutter dipped in very little flour, and place on an ungreased baking sheet.

If desired, brush the tops with:

(Milk or melted butter) ..helps with browning

Bake until lightly browned, 12 to 15 minutes.

Happy Veteran's Day

2009-11-11T09:45:00.003-06:00

Thank you so much to everyone who has served. We so appreciate what we have because of you.

Here are a couple of videos of returning soldiers that I just loved...the first is soldiers surprising their kids at school, and then the others are how excited their dogs were to see them. The first will require tissues:) The others are just hilarious!

Surprising Kids

Crazy Dogs

http://www.liveleak.com/view?i=147_1223108811

Thank you Veterans!

Peanut Butter Chocolate Chip Muffins

2009-11-09T10:52:00.002-06:00

Well, we went from being one of two people on our portion of the street to only having one empty house! Practically the whole street moved in during the last few weeks, and the lot next to us sold, so we'll have neighbors within the next six months or so...strange! I decided since we are the "veterans" (ha!) of the street, then we should go greet them and bring them something. Annie had some yummy looking peanut butter chocolate chip muffins that seemed perfect. I was a little nervous bringing them to the family with children (I think they're one of about three houses in our whole neighborhood with kids..everybody else is our age and childless or has grown children!) because of allergy worries, but decided to go for it anyway. I doubled the recipe and it made 28.

Also, if you have it in your heart (or your schedule!), and have an extra card on hand, this was posted by a friend today:

There is a news story about a family with a 5 yr old son Noah. He is in the last stages of a 2 1/2 yr battle with Neuroblastoma Cancer. The family is celebrating Christmas next week and Noahs request is to get lots of Christmas cards. Lets get him some, please send cards to: Noah Biorkman 1141 Fountian Viewcircle South Lyon,Mi 48178 Lets see how many cards we can get to this little guy. Please pass this on.

http://www.clickondetroit.com/video/21525126/index.html

Peanut Butter Chocolate Chip Muffins

from Annie's eats

2 1/4 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

2/3 cup brown sugar

6 tbsp butter, melted and cooled

1/2 cup peanut butter

2 large eggs

1 cup milk

3/4 cup chocolate chips (remember, I cut back, so you can add in more if you like chocolate)

Preheat oven to 375.

In a medium bowl, whisk together the flour, baking powder, salt, and brown sugar. Set aside.

In a separate bowl, whisk together butter, peanut butter, eggs, and milk until smooth. Stir in flour mixture just until moistened. Stir in chocolate chips.

Bake 17-20 minutes. Cool in pan on wire rack for 5 minutes, then remove to cool completely.

Pumpkin Pie Bars

2009-11-08T15:41:00.000-06:00

This is a big deviation from the past few relatively good for you meals. This is total indulgence with eggs, sugar, cake mix, the whole deal. I always loved "dump cake" when my grandma made it, and this is similar in concept but with pumpkin! Again, made for school, and all the kids really enjoyed them. They decided to put them on our "Turkey Treats" list for this year. (we make baked goods and package them up for teachers and community to order and then pass them off as their own over Thanksgiving break:)
This makes quite a few--about 26 bars.

Pumpkin Pie bars

Bottom layer:
1 can (29 oz) pumpkin
1 c milk
1 c sugar
2 eggs
1 t cinnamon
½ t nutmeg
½ t ginger
½ t salt

Top layer:
1 yellow cake mix
¾ c walnuts, chopped
1 ½ sticks butter, melted

Preheat oven to 350 F.
In large bowl, mix together all ingredients for the bottom layer. Spread mixture into a glass 9x13 pan.
Pat yellow cake mix over bottom layer. Spread walnuts over dry mix. Cover dry mix with melted butter.

Bake 45-55 minutes, or until golden brown.

Chili Burgers..veggie style

2009-11-07T14:57:00.000-06:00

You probably won't believe me, but I fed veggie burgers to teenagers and they LIKED them! Some even REALLY liked them! (as in, they are planning on making them for their friends at home!) I have had them saved for a long time after seeing them on A Year in the Kitchen and finally got a chance to make them for my students during our trial of healthy recipes. The smell even drew in the pottery teacher next door, who really liked them and he even asked for the recipe later...I'd say they were a hit!

Try these if you're looking for something a little different. We put slices of pepper jack cheese, ketchup, pickle, and mustard on a whole wheat bun. I used the food processor for the onion and carrot, and had to use a little more of the oats to be able to actually form a patty, so do that if it's too mushy to form a patty.

Chili Burgers

slightly adapted from Moosewood Restaurant Lowfat Favorites
Makes 3-4 patties (hmm...I got 5 good sized patties plus one small one)

1/2 yellow onion, minced
3 garlic cloves, minced
2 carrots, shredded
1 tsp. dark mexican chili powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. pepper
1 15 oz. can dark red kidney beans, drained
1 tbsp. dark brown mustard
2 tbsp. worchestershire sauce
2 tbsp. ketchup
1/2 c. quick cooking oats

Hamburger buns (light whole wheat)
Ketchup
Mustard
Pickles
Sprinkle of monterey jack cheese

Heat a large skillet over medium low. Spray with nonstick spray, saute onion, garlic and carrots for 5 minutes. Season with salt and pepper. Set aside.
While veggies cook, drain beans, and add to a bowl. Mash with a potato masher.
Add mustard, worchestershire, ketchup, chili powder, cumin and oats.
Scrape veggies out of pan, add to bean mixture.
Mix burgers thoroughly, form into 3-4 patties.
Heat same skillet over medium-high. Spray with nonstick spray.
Drop patties into skillet, cook for 5-6 minutes per side.
After flipping, add cheese, cover to melt.
Serve on a bun with condiments.