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.