Samburgers

Ingredients:

1 ¼ lb. ground beef (that extra quarter pound is absolutely essential; if you don’t have it, your burgers will fall apart when you try to cook them.)
3 Tbsp. A1 sauce
1 Tbsp. Dijon mustard
½ tsp. Kosher salt
¼ tsp. pepper
2 cloves minced garlic
¾ tsp. dry oregano
1 Tbsp. dehydrated onion

Instructions:

Combine ingredients. A word about ground beef–when I’m just cooking for us, I usually use 93% lean ground beef because, well, my thighs need all the help they can get. But if I’m cooking these for a crowd, I use 80% lean ground chuck for two reasons: 1) it’s cheaper and 2) it tastes better. Shhhhh. Don’t tell the diet police. Anyway, shape meat into patties. If you want big burgers (and who doesn’t??) a la Red Robin or Chili’s, shape into 4 patties. If you’re a burger pansy, shape the meat into 6 patties.

Grill for about 7 minutes on each side over medium (or until they’re as non-pink as you want them.)

While the burgers are cooking, you can get your fixins ready. Yes, I just said “fixins.” Me? Personally? I’m a purist. I like mayo (but I use light, in my defense…), ketchup, mustard, a leaf of Romaine or red leaf lettuce, a couple rings of red onion, a slice or two of tomato, and a few dill pickle slices if I have them. You can also (and I definitely think your should) toast your buns. I like to slice the buns open and spread them with a little butter and then you can either place them under the broiler in your oven or buttered-side-down on a hot skillet.

If you want cheese on your burger, place it on top of the burger while it’s still cooking (and has about 2-3 minutes left). When the burgers are done and the cheese is melty, place them on your toasted buns and then add whatever you want on top!

FROM: Our Best Bites

Potato Salad

Dressing:
*2 Eggs
*1 tsp. Dry Mustard
*1/2 tsp. Salt
*3/4 C Water
*1/2 C Sugar
*1 Tbs. Cornstarch
*1/4 C Vinegar
*1 C Mayo

Mix all ingredients (except  mayo) together in heavy pan or double boiler over boiling water and cook until thick.  Cool and mix with mayo (do not substitute miracle whip).

Potato Mixture:
*6 C Red Potatoes, diced
*1/4 C Shredded Onion & Juice
*1 1/2 tsp Salt
*3-6 Hard Boiled Eggs, sliced
*1/4 C Parsley (fresh)
*1/2 tsp Pepper

Boil potatoes until soft.  Mix all ingredients together gently, add dressing and garnish with extra egg slices, parsley and paprika.

FROM: Mom

Pink Stuff

*Frozen Raspberries
*8 oz. Cool Whip
*1 Large Raspberry Jello
*1 Large Cook & Serve Vanilla Pudding

Combine 3 cups water with vanilla pudding, bring to a boil and cook for 1-2 minutes.  Add raspberry jello and stir until it dissolves.  Refrigerate until cool.  Beat with electric mixer until smooth.  Add cool whip and berries.

FROM: Heather Allred

Buttermilk Syrup

*1/2 C Butter
*1 Tbs. Caro Syrup
*1/2 C Buttermlk
*1/2 tsp. Baking Soda
*3/4 C Sugar
*1/2 tsp Vanilla

Combine all ingredients except vanilla in a saucepan and bring to a boil.  Boil for 1 minute, remove from heat and add vanilla.

Great on waffles.

Buttermilk Pancakes

*1 C Flour
*1/2 tsp. Baking Soda
*1 tsp. Sugar
*2 Eggs
*1 C Buttermilk
*1-2 Tbs. Oil

Sift/whisk together flour, baking soda and sugar.  Add eggs and buttermilk.  Add oil last.  Batter should be thick.  Cook on hot griddle.

FROM: Mom

Maple Butter

*1 1/2 C Powdered Sugar
*1/2 C Butter (softened)
*1/2 C Maple Syrup
*1 Egg Yolk
*1 Stiffly Beaten Egg White

Thoroughly cream all ingredients except egg white.  Fold in egg white.

Serve with French Toast

FROM: Mom

French Toast

*2 eggs
*1/2 C Milk
*1/4 tsp. Salt
*1 Tbs. Sugar
*1/4 tsp. Nutmeg
*1/2 tsp. Vanilla

Whisk all ingredients together and put in shallow dish.  Dip texas toast or other bread into mixture and cook on buttered griddle.

(I often double this)

Serve with Maple Butter

FROM: Mom

Cowboy Quesadillas

1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6″)

Dipping Sauce
equal parts bbq sauce and ranch dressing (here’s our favorite)

Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese.  Add bbq sauce and stir to combine.  Place about 1/3 C of mixture on half of each tortilla and fold over to close.

Heat a skillet to medium heat on the stove top.  When hot, spray lightly with cooking spray, or drizzle with canola or olive oil.  Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp.  Flip and repeat on opposite side.  Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.

FROM: Our Best Bites

Texas Sheet Cake

CAKE

2 sticks butter

1 cup water

1/4 cup plus 2 tablespoons cocoa powder, divided

2 cups all-purpose flour

2 cups granulated sugar

2 eggs

1/2 cup sour cream

1 teaspoon baking soda

1/2 teaspoon salt

FROSTING

1/4 cup (1/2 stick) butter

3 tablespoons milk

1 (16-ounce) box confectioners' sugar

1/2 teaspoon vanilla extract

What To Do:

1. Preheat oven to 350 degrees F.
    
2. In a small saucepan, combine 2 sticks butter, water, and 1/4 cup cocoa powder; cook over low heat until butter is melted, stirring occasionally. Remove from heat and pour into a large heat-resistant bowl to cool. Add flour, granulated sugar, eggs, sour cream, baking soda and salt; beat until well combined then pour into a 10- x 15-inch rimmed baking sheet.
    
3. Bake 25 minutes, or until a knife inserted in center comes out clean; set aside to cool.
    
4. In a small saucepan, make frosting by melting the 1/4 cup butter with milk and the remaining cocoa powder over low heat. Remove from heat and stir in confectioners’ sugar and vanilla; mix well then frost cooled cake.

*I make this in a cookie sheet and I do not double the cake, just the frosting*

FROM: http://www.mrfood.com/Cakes/Texas-Sheet-Cake-from-Mr-Food

Cream Puff Eclair

Crust:
*1 C Water
*1 Cube Butter
*1 C Flour
*6 Eggs

Topping:
*1 Lrg. Instant Vanilla Jello
*8 oz Cream Cheese (softened)
*Large Cool Whip
*Chocolate Syrup for garnish

Crust:
Bring water and butter to a boil, remove from heat and whisk in flour.  Put mixture in a mixing bowl and add eggs one at a time while beating with a hand mixer.  Spread evenly onto a greased cookie sheet.  Bake at 450° for 18-20 minutes.  Cool.

Topping:
Mix vanilla pudding according to package directions.  Let stand 5 minutes and add cream cheese.  Mix well, 5-10 minutes to get all the lumps out.

Assembly:
Spread pudding mixture on cooled crust.  Then spread a large cool whip over the top and garnish with chocolate syrup.

From:  Whitney

Fruit Dip

from:  Grandma Stephens

*7 oz. jar Marshmallow Cream
*8oz. Cream Cheese (softened)
* Raspberry Yogurt (I like the light Yoplait)

Beat cream cheese, add marshmallow cream and beat until smooth.

Fold in yogurt (I'll add 3-4 regular sized raspberry yogurts)

Great with apples, melons, grapes, oranges, etc.

Whit's Sheet Cake (Berry Cheesecake Sheet Cake)

*White Cake Mix from Box
*2 C Frozen Berries (or fresh)
*Danish Dessert (Raspberry or Strawberry)
*8oz. Cream Cheese
*2 C Whipping Cream
*1 C Powdered Sugar

Mix cake mix according to package directions.  Bake in a cookie sheet sprayed with Pam.  Bake 350° for 15-20 min. or until toothpick inserted in center comes out clean.  Cool cake.

Make Danish Dessert with smallest amount of water according to box directions.  Cool, add frozen berries.

Whip cream, add powdered sugar, beat in softened cream cheese until smooth.

When cake is cooled, layer cream cheese layer then add berry's on top.  Refrigerate.

Buttermilk Ranch

*note that all spices/herbs listed below are dried. If substituting fresh, use the rules 1 part dry = 3 parts fresh.

1 C mayo
2/3 C buttermilk
1/4 t white vinegar
1 t parsley
1/8 t dill
1/4 t garlic powder
1/4 t onion powder
1 1/2 t dried chives
1/8 t black pepper
1/4 t seasoned salt
1/8 t dry mustard

Combine mayo and buttermilk, And whisk together until it’s lump-free. Add in vinegar and all spices, stir.

For best results, make ahead of time and store in the fridge so the dry herbs have time to let all their yummy flavors out.

FROM: Our Best Bites

Peanut Butter Bars

Cookie Base
1 cup real butter (2 sticks) at room temperature
1 cup granulated sugar
2 cups brown sugar
1  1/2 cups peanut butter, chunky or smooth
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 teaspoons table salt
3 cups all purpose flour
3 cups quick oats
optional: an extra 3/4 cup peanut butter, see notes in recipe below

Fudge Frosting
4 cups powdered sugar
1/2 cup cocoa powder
1/4 teaspoon table salt
1/3 cup butter, softened
1/3 cup boiling water
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Spray a rimmed cookie sheet (standard half-sheet pan) lightly with non-stick spray and set aside.

Cream butter and sugars for 2-3 minutes, until light and fluffy.  Add  peanut butter and vanilla and beat until combined.  Add eggs, one at a time and beat between each addition. Combine flour, baking soda, and salt and add mixture to dough.  Beat to combine.  Add oats and mix until incorporated.  Press dough into prepared pan into a flat layer.  Bake for about 10-12 minutes, but up to 15-20.  I’ve noticed that baking time can greatly differ depending on elevation, product brands (especially the peanut butter) etc.  The center should be puffed and set, but still soft.  The one thing you don’t want to do is overbake them.  So just keep an eye on them.

While crust is baking, prepare frosting.  Whisk together powdered sugar, cocoa powder and salt.  Add butter (make sure it’s soft!), boiling water, and vanilla.  Beat until smooth and glossy.

When cookie crust is done baking, if desired drizzle about 3/4 cups melted (just nuke it in the microwave) peanut butter on top and then spread on frosting.  Let cool (or leave slightly warm) and cut into squares to serve.  If also desired (and what’s not to be desired here?) serve with vanilla ice cream and hot fudge.  Moan while eating.

FROM: Our Best Bites

Grape Salad

* Green & Red Grapes
* 1 pkg Cream Cheese
* 1/3 C Sour Cream
* 1/4 C Brown Sugar
* Heath Toffee Bits

Blend cream cheese, sour cream & brown sugar.  Add grapes.  Add toffee just before serving.

Peanut Butter Chocolate Protein Bars

2 1/2 Cups Peanut Butter ( I use half crunchy, half creamy)

2 Cups Agave Nectar or Honey (I use half and half)

2 1/4 Cups Chocolate Whey Protein ( I use Whey Iso)

1/4 Cup All Bran cereal or Wheaties (blended)

3 1/4 Cups Oats (blended)

2 Tblsp flaxseed meal

Mix the peanut butter, honey & Agava first, then add in your flaxseed meal and why protein and mix well.  

Then add in your oats and cereal and mix with big muscles or a Kitchen Aid because it's HARD! Spray cookie pan with pam spray and spread it out smooth. 

Refrigerate for a couple hours until it's not sooo gooey then cut into bars. I froze half, and kept the other half in the refrigerater in an air tight tupperware so they don't go bad. Sooo Yummy!

FROM: Karie Coates

Giant Cookie

INGREDIENTS

• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
• 1/2 cup butter, melted and cooled
• 1 egg
• 1/2 teaspoon soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1 1/2 cup flour
• 1/2 cup chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees.
2. In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
3. Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.
4. If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown (I bake longer). Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.

FROM: Mel's Kitchen Cafe

Lion House Rolls

INGREDIENTS

• 2 tablespoons active dry yeast (1 1/2 Tbs. instant yeast)
• 2 cups warm water
• 1/3 cup sugar
• 1/3 cup butter, softened
• 1 egg
• 2 1/2 teaspoons salt
• 2/3 cup nonfat dry milk
• 5-6 cups flour (see note)

DIRECTIONS

1. In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
2. Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
3. Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

FROM: Mel's Kitchen Cafe

Workman's Roast

Ingredients

• 4-5 lb Beef Roast
• 2 10.5 ounce cans Cream of Mushroom Soup
• 1 pkt Lipton Onion Soup Mix
• 1½ Tbsp Worcestershire Sauce
• Dash of garlic powder (about ⅛ tsp)
• Small squirt of ketchup (optional)
• Salt and Pepper to taste (I use about ¼ tsp salt and ⅛ tsp pepper)

Instructions

1. Put everything into the crock pot or if cooking in the oven you need a roasting pan that has an air tight lid.
2. (I usually mix all the sauce ingredients and then put the roast in it and spoon some of the sauce onto the top of the roast.)
3. Make sure crock pot lid or roaster lid fits air tight. If it doesn’t put a layer of tinfoil tightly over top and then put lid on.
4. Set crock pot to low or oven to 250 degrees and cook for at least 8 hours and no more then 10 hours.

FROM: Real Life Dinner

Cinnamon Rolls

Dough

1 cup milk

4 Tbs butter, cut into chunks

3 1/4 – 3 1/2 cups all-purpose flour, divided

1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)

1/4 cup white sugar

1/2 teaspoon salt

1 egg

Filling

1 cup brown sugar, packed

1 1/2 tablespoon ground cinnamon

1/2 cup butter, softened

Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk

Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.

When rolls have finished rising bake for 15-20 minutes or until light golden brown (I bake longer). If desired spread with icing while still warm. Makes 12 rolls.

FROM: Our Best Bites

Giant Oatmeal Chocolate Chip Cookies

Ingredients:

1 cup (2 sticks) butter
1 cup dark brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife (very high altitudes may want to try adding 2 additional tablespoons of flour)
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
3 cups (or 18 ounces) chocolate chips (I used the big Ghirardelli milk chocolate chips and don’t think I wouldn’t be above using those chocolate chunks you can get in the baking aisle…)

Instructions:

Preheat oven to 325. If desired, line baking sheets with parchment paper or silicone mats.

Beat the softened butter, sugar, and brown sugar with an electric mixer until light and fluffy. Add the egg, egg yolk, and vanilla and mix until combined.

In a separate bowl, combine the dry ingredients (except the chocolate chips). Add to the butter/sugar/egg mixture and mix until combined. Add the chocolate chips and mix until just combined.

Using a 1/4 cup ice cream scoop, drop the dough by the scoopful onto the prepared baking sheets. You should be able to get about 6 cookies per sheet. Bake in the preheated oven for 12-15 minutes or until they begin to turn light brown around the edges. Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack and cool completely (or don’t…no shame…) Makes 18 giant cookies. If you’re feeling more modest, you can always use a smaller cookie scoop

FROM: Our Best Bites

Coconut Rice

Ingredients:

2 c. white or Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar
Handful of chopped green onions, plus chopped green onion tops for garnish (we’re using the whole animal here…)
Black pepper to taste

Instructions:

Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary.

Serve with any Asian or tropical-inspired food.

Great with Asian BBQ Chicken

FROM: Our Best Bites

Asian BBQ Chicken

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs (or breasts)

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)

Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.  Optional:  garnish with sliced green onions

*Tip:  When I make this I usually make 1 1/2 times the marinade.  I reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor.

Serve with COCONUT RICE

FROM: Our Best Bites

Spaghetti Pie

SAUCE
* 12 oz. cooked/drained Spaghetti
* 1 lb. Hamburger
* 1/2 C chopped Onion
* 30 oz. Spaghetti Sauce

Cook spaghetti.  Brown hamburger and onion, add spaghetti sauce.

CHEESE SAUCE
* 4 Tbs. Butter
* 1 can Evaporated Milk
* 4 Tbs. Flour
* 1/2 tsp. Salt
* 2/3 C Water
* 2 C Shred Cheese

Make white sauce in microwave.

ASSEMBLY
Grease a 9x13 pan.  Layer spaghetti then meat then cheese.  Sprinkle top with parmesan cheese.

Bake 30-35 minutes at 350°.

Pie Crust

9 Inch Single Pie Crust

1 1/4c. all-purpose flour
1/2 tsp. salt
1/3 c.+ 1 Tbsp. shortening (I prefer butter flavored but either works)
Ice water (probably about 1/4 c.)

Making the Dough

Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.

Cut in shortening (room temperature) until you get pieces that are about pea-sized.

Now, this is where it gets a little tricky, but don’t be scared. Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture.

Very, very gently, turn the dough with your fingers so it gets exposed to the water. You’re NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).

Wrap in plastic wrap and keep in the fridge until you’re ready to use.

FROM: Our Best Bites

Pot Pie

* Pie Crust
* 3 Tbs. Butter
* 1 C chopped Potato
* 1/2 C chopped Onion
* 1/2 C Flour
* 1/2 tsp Thyme/Sage
* 1/8 tsp Pepper
* 1 1/4 C Beef Broth
* 1 1/2 C Frozen Peas/Carrots
* 3/4 C canned Corn
* 2 C cubed Beef (leftover roast)

In medium pan cook potato and onion in butter until soft.  Stir in four, herb and pepper.  Stir in broth.  Stir in peas, carrots and corn.  Cook until bubbly, stir in meat.

Roll pie crust into a 12" circle.  Put mix into 1 1/2 quart casserole dish.  Top with pie crust.  Cut for steam.

Bake uncovered 425° for 25-30 minutes.  Let stand 10 minutes.  Enjoy!