Sunday, February 19, 2012

Best Burger Ever with Secret Sauce

When I found this Best Burger Recipe Ever with Secret Sauce I thought, "Yeah, right. Everybody thinks their burger recipe is the best." I must say I agree with Ashley Lynn Stock on this one! This burger recipe is juicy and delicious! I hope you enjoy this recipe as much as Papa Dukes and I have!

Burger Ingredients:
  • 2 lbs. ground beef 85/15
  • sesame seed buns
  • 1/2 cup of grated Monterrey jack cheese
  • 1/4 cup BBQ sauce
  • season salt to taste
  • cracked black pepper
  • onion powder
 Burger Directions:
  1. Combine the ground beef, grated cheese, bbq sauce, and seasonings.
  2. Shape patties that are about 1 inch thick.
  3. Push a 1/2 inch indent into the center of the patty–this is what prevents the patty from becoming a dome.
  4. Place a thin layer of butter on grill or frying pan.
  5. Cook until done to your likeness.
Special Sauce Ingredients:
  • 1/4 cup + 2 TBSP. of mayo
  • 2 TBSP. ketchup
  • 2 TBSP. sweet pickle relish
  • 1 TBSP. worcestershire
  • seasoned salt
Special Sauce Directions: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.

Brush melted butter onto sesame seed buns and sear.
Add burger fixins you like along with hamburger and special sauce.


Baked Fried Chicken

I found this Baked Fried Chicken Recipe and I am so very glad! This recipe is so tasty AND healthy at the same time! Now...that is a rare find!

  • thawed chicken breast tenderloins
  • milk
  • 1/2 stick butter
  • seasoning mix in gallon-size ziplock bag ~
    • 1/2 tsp. salt
    • 1 TBSP. Season All
    • 3/4 tsp. pepper
    • 1 cup flour
    • 2 tsp. paprika
  1. Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
  2. Preheat oven to 400 degrees.
  3. Cut butter into a few pieces and put in 9x13 baking pan.
  4. Melt butter in preheated oven.
  5. Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
  6. Shake excess milk off of chicken and completely coat each piece with the seasoning mix. (I usually shake 3 tenderloins in ziplock bag at a time.)
  7. Place each piece of chicken in the pan.
  8. Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
This is seriously delicious with mashed potatoes, green beans, corn-on-the-cob and coleslaw! YUMMY!

Turtle Brownies

These brownies are to die for! Oh, my goodness! They should be cut into small squares because they are soooooooo rich!

  • Brownies ~ ingredients you need for your personal homemade brownies (sorry...I don't share mine because I bake them for rewards at school...don't want my students to have the recipe because Mrs. Canterbury's homemade brownies will no longer be special treats)
  • 40 Kraft caramels, unwrapped
  • 3/4 cup heavy cream
  • 2 cups pecan halves
  • 2 oz. semi-sweet chocolate (I use chocolate chips)
Step-by-Step Directions:
  1. Toast pecans ~ Bake in 350 degrees oven 8-10 minutes or until lightly brown and fragrant.
  2. Bake homemade brownies of your choice in 9x13 baking pan sprayed with Pam.
  3. Toward the end of the baking time for the brownies, make the caramel ~ Place unwrapped caramels and 1/2 cup heavy whipping cream in sauce pan. Cook on low heat, stirring frequently, until creamy.
  4. Add pecans to smooth, warm caramel.
  5. Pour caramel/pecan mixture on top of brownies shortly after the brownies come out of the oven. Spread over entire pan of brownies.
  6. Let brownies cool to room temperature; then cover and put in refrigerator for one hour or until brownies are firm.
  7. Make ganache ~ Place chocolate chips in heatproof bowl. Heat 1/4 cup heavy whipping cream in small sauce pan on medium heat or in microwave. Bring cream to a boil. Then pour hot cream over chocolate chips, and allow it to stand for 5 minutes. Then whisk chocolate/cream until smooth.
  8. Drizzle ganache over cold brownies.
  9. Cut into 48 squares. This dessert is rich, rich, rich!
  10. Enjoy! This is a little taste of heaven!

Thursday, February 16, 2012

Oreo Cupcakes

I found this yummy recipe at
Lemonade Makin' Mama's website
Ingredients for cupcakes:
  • yellow box cake mix
  • Oreo cookies (regular, not double-sstuffed)
Directions for cupcakes:
  1. Line two cupcake tins with paper liners (24).
  2. Place a whole Oreo cookie in bottom of each liner.
  3. Crush remaining cookies and set aside half of cookie crumbs. (I use a food processor.)
  4. Mix yellow box cake mix per package instructions.
  5. Stir 1/2 of cookie crumbs in cake batter.
  6. Spoon Oreo batter into liners.
  7. Bake according to box instructions...will probably have to reduce the baking time because of the cookie in the bottom.
Ingredients for frosting:
  • 2 1/4 sticks butter
  • 3 1/4 cups + 2 TBSP. powdered sugar
  • 1 1/2 TBSP. milk
  • 1 tsp. vanilla extract
  • remaining crushed Oreos
Directions for frosting:
  1. Beat butter and 3/4 cup powdered sugar until pale and fluffy.
  2. Gradually add the rest of the powdered sugar.
  3. Add milk and vanilla extract.
  4. Beat until pale and fluffy.
  5. Stir in remaining crushed Oreos.
  6. Store at room temperature until ready to use.
  7. Pipe frosting on cooled cupcakes and place a mini Oreo on top.

Wednesday, February 1, 2012

Beef Stroganoff

This recipe is an oldie, but goodie! We used to eat this meal with Beth and Aaron's babysitter and family back in the early 1980's. Betty is an excellent cook, and we could always count on her for a delicious meal. I hope you enjoy this recipe as much as we have for many years.


1 lb. round steak, cubed (I use eye of round.)
1/4 cup chopped onion
2 Tbsp. flour
1 1/2 cups tomato juice
4 oz. can sliced mushrooms
salt & pepper to taste
1 cup sour cream
1 pkg extra wide egg noodles

  1. Cut up steak.
  2. Brown steak and onions in small amount of cooking oil.
  3. Stir in flour, salt & pepper.
  4. Add tomato juice and drained mushrooms.
  5. Cover and simmer 1 hour.
  6. Add sour cream.
  7. Heat, but don't allow to boil.
  8. Stir into noodles cooked according to package directions.