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Thursday, May 21, 2015

BBQ Bacon Burgers

Photo courtesy of the Cooking Corner.

     A few weeks ago hamburger was on sale and I decided it was time to start practicing for the upcoming holidays. After all, it's grill season and who doesn't love the flavors of bacon and barbeque sauce?
    What makes these burgers so good is that they have all of the flavors mixed right in with the meat and are not only full of flavor, but very moist. The flavored BBQ/mayonnaise mix pull all of the flavors together for one really good burger.

BBQ Bacon Burgers
1/4 cup mayonnaise
1/4 cup sweet and spicy BBQ sauce
4 slices bacon, cooked and crumbled
1-1/2 tsp. onion flakes, dried or minced
1-1/2 tsp. mesquite BBQ seasoning
1 lb. ground beef
4 sturdy buns
optional toppings - sliced onion, lettuce leaves and thin sliced tomato

Mix mayonnaise and BBQ sauce. Pour half in a medium bowl and set remaining aside.
On top of mayo/BBQ mixture in bowl, crumble burger. Add spices and bacon. Combine ingredients until well mixed.


Shape into 4 large patties. Heat large skillet and cook patties about 6-7 minutes each side until juices run clear.*


While burgers are cooking, spread buns with remaining BBQ/mayo. Good served with onion, lettuce and tomato on a sturdy bun.


Makes 4.


*For grilling, preheat sprayed grill to medium (about 350 degrees) and cook burgers 6-7 minutes each side until juices run clear.

Tuesday, May 19, 2015

Strawberry Jell-O Pie

Photos courtesy of the Cooking Corner.

     Strawberries are one of my favorite springtime foods. Even though strawberry shortcake is a nice change of pace, nothing beats strawberry pie. This version of the classic is made with lemon-lime soda and gelatin. It was very easy to do and turned out nicely. So when checking out the stock in your pantry, keep this idea in mind as an option.

Strawberry Jello-O pie
1 can Sprite
1 small box strawberry flavored gelatin
2 T. cornstarch mixed with 1/4 cup water
2 cups sliced strawberries.
1 graham cracker pie crust
1/2 tub of whipped topping

Pour Sprite into medium saucepan. Sprinkle gelatin over top. Stir slowly to combine and turn heat to medium. Continue stirring and add cornstarch. Heat and stir until mixture becomes clear.

Cool and add strawberries. Pour into pie crust. 


Chill in refrigerator 2-3 hours or overnight. Garnish with whipped topping. Keep cool.



Sunday, May 17, 2015

Pumpkin Butterfinger Poke Cake

Photos courtesy of the Cooking Corner.

     Recently we had an employee "grazing day" where everybody pitched in a dish. There was a recipe that had just been nagging at me to try and redo. It was a Butterfinger version of a pumpkin poke cake that originally called for crushed Heath candy bar bits.  
     What to do with leftover pumpkin from turkey day? Well if you mix it with a boxed cake mix, drizzle some condensed milk in the wholes, cover it in whipped topping and sprinkle it with smashed up candy bars, you have a whole new dessert. Call it a Pumpkin Poke Cake and there you go.

Pumpkin Butterfinger Poke Cake

1 box yellow cake mix
1 – 15 oz. can pumpkin (not pumpkin pie mix)
1 – 14 oz. can sweetened condensed milk
1 – 8 oz. tub whipped topping
6 fun-size Butterfinger bars, chopped
1/3 jar Butterscotch Sundae Sauce


In a large bowl, combine cake mix and pumpkin until a smooth batter forms.

Pour into a sprayed 9×13 baking dish. Bake at 350 degrees according to package directions (about 23-25 minutes).

Remove from oven and cool for 10 minutes or so.

Poke holes all over the top of the cake using a wooden or baby spoon.

Pour the sweetened condensed milk over the cake, filling in holes so that it soaks into the cake.

Refrigerate for 30 minutes.


Spread cool whip over top of cake, covering completely.

Sprinkle chopped candy bars and drizzle butterscotch topping over whipped topping.

Cover with foil and refrigerate for 3-4 hours or overnight.

Taste Of Home Recipe of the Day