I made these burgers over the 4th of July weekend. Let’s face it no 4th of July is complete without a good burger! I picked this burger to make as I knew it was going to have lots of flavor and I could also caramelize the onions ahead of time as well as mixing up that special sauce leaving me a little more time for other things! Anytime I entertain I do as much in advance as possible and that includes prepping some of the food! We enjoyed these burgers, the caramelized onions and the sauce gave the burger lots of great flavor. I will say next time I make them I will be adding some pickled jalapeño slices on top of my burger to add a little extra punch of flavor! This burger is one of my top three favorites! I will be making these several more times this summer.
2 Tablespoons vegetable oil, and more for brushing the griddle
2 large onions, chopped
1/4 cup mayonnaise
2 Tablespoons ketchup
1 Tablespoon sweet pickle relish
1/2 teaspoon white vinegar
1 1/2 teaspoon mustard
2 lbs. ground chuck (60%)
8 hamburger buns
4-8 slices of tomato (I left off)
8 slices of American cheese
Heat oil in pan and add the chopped onions. Cook onions covered over medium heat for 30 minutes or until onions begin to turn golden brown and caramelize. Watch not to burn and stir occasionally. Remove lid add 1/2 cup of water. Allow water to evaporate. Remove onions from heat and set aside. Can be made ahead and kept in fridge.
For the sauce – mix together mayo, ketchup, relish and vinegar, mix well and set aside. This can also be done the day before.
Form the meat into 8 patties about 4 inches wide and 1/2 inch thick. Heat griddle and lightly brush with vegetable oil. Toast buns on the griddle, split side down (or can be done under the broiler watching carefully to not burn.) Remove buns from skillet when lightly browned and set aside. Salt and pepper both sides of your hamburger patties and cook on the griddle 3-5 minutes.
Spread the top of the patties with the mustard and flip. Continue cooking on the second side for an additional 3-5 minutes. Top burger with a slice of cheese to melt. When cooked to your desired doneness remove from pan and place lettuce on the bottom bun, add the burger on top of the lettuce, add the caramelized onions and spread the sauce on the split end of the top bun and top of the burger with the bun!
Have you seen the new Blueberry Chex cereal yet? They are really good as a cereal but even better turning them into this dessert! I don’t like the regular Chex mix that people like to snack on but this sweet lemon blueberry mix is so good. Robby and I found ourselves going in for more and more! The entire box of cereal is so great for your hungry teenagers or a summer get together. You can also find the recipe right on the box!
1 box Chex blueberry flavored cereal
1 1/4 cups white vanilla baking chips
1/4 cup butter or margarine
4 teaspoons lemon zest
2 Tablespoons lemon juice
2 cups powdered sugar
Place the cereal in a large bowl. In a small microwaveable bowl, microwave the baking chips, butter, lemon juice and lemon zest uncovered for 1 minute and 30 seconds, stirring every 30 seconds until melted and smooth. Pour lemon mixture over the cereal and mix until evenly coated.
Pour cereal into a 2 gallon Ziploc bag, add powdered sugar, seal bag and gently shake, coating all of the cereal with the sugar. Once well coated spread on a baking sheet covered in parchment paper and let cool. Store in an airtight container.
These cookie bars are addicting! So good, especially warm out of the oven! Sadly, Robby can’t eat these due to some gut issues but his friends had no problem diving into them. This makes a 13 x 9 baking dish so it’s great for a party or a bunch of hungry boys! I’m thankful Robby’s friends took these out of my hands as these were really, really good and I did not want to eat them all myself! These would also be good with some chopped pecans or walnuts. Next time I know I have a few extra growing boys around I will make another batch with the nuts!
1 cup of unsalted butter
1 cup brown sugar
2/3 cup white sugar
1 1/2 tsp. Vanilla
2 2/3 cup flour
2 tsp. Baking soda
1/2 tsp. Salt
1 1/2 cups semi-sweet chocolate chips
1 (8 ounce) package health English toffee bits
Preheat the oven to 375 degrees. In your mixer, or a large bowl and hand mixer, cream the butter and both sugars until fluffy. Add the eggs and vanilla and mix to combine. Add the flour, baking soda and salt mix again until just combined. Fold in the chocolate chips and toffee bits.
Press the batter into a greased 9 x 13 glass baking dish and bake for 30 minutes or until the top is golden brown. Remove from the oven and let cool for 20 minutes and serve if eating them warm, otherwise let cool completely at room temperature before cutting. This will serve between 18 and 24 depending on how big you slice them.
This recipe can be found at www.cozycountryliving.com
This week I have a couple recipes for your Fourth of July barbecue or any of your summer gatherings! The first one is this berry/Lime crostini. So easy and easily can make a couple dozen depending on how thick you slice the bread. The bread can be toasted in your oven or lightly grilled. I used a combination of raspberries, blackberries and blueberries, but these would be great with strawberries too, or any combination your family likes. These take no time to make and should be served immediately.
1 French baguette, sliced on a diagonal 1/4 – 1/2 inch
Whipped cream cheese, about 1 Tablespoon per bread slice
Raspberries, blueberries, blackberries – or your choice of berries
Honey to drizzle
Zest of 2 limes
Place your bread slices on a baking sheet and place in the oven on broil, keeping the oven cracked open slightly, DO NOT WALK AWAY…these toast up very quickly! Or place the bread slices on your grill and lightly toast one side. Remove from oven or grill. Top each slice with about 1 Tablespoon of the whipped cream cheese covering the bread slice, top with berries, drizzle lightly with honey and zest lime over the top. Do this for each slice and serve immediately.
I have seen this cake floating around on Pinterest for sometime now. I pinned it a couple weeks ago and decided to make it as it looked like the perfect summer cake with the mandarin oranges and the pineapple. This cake goes together very simply. This is perfect for any summer gathering you may be having. I shared this with my parents as well as a couple neighbors and we were all in agreement that this is a delicious cake. I think Jim liked it the best! You all know that I’m not a baker and it’s my least favorite thing to do in the kitchen but I will make this cake again! If I can make it, I know all of you can too!
1 package yellow cake mix
1/2 cup vegetable oil
1 can (11 ounce) mandarin oranges, NOT DRAINED
3 large eggs
1/2 cup sour cream
1 can crushed pineapple (8 ounce), NOT DRAINED
1 package (3.5 ounce) instant vanilla pudding
2 cups heavy whipping cream
3 Tablespoons powdered sugar
Preheat oven to 350 degrees. Grease and flour 3 (8 or 9 inch) round cake pans.
In a large bowl beat the cake mix, oil, oranges-not drained, eggs and sour cream until well blended.
Evenly divide the batter into the 3 prepared pans. Bake for 16-20 minutes or until toothpick inserted in center comes out clean. Mine took about 18 minutes. Let cool in the cake pans for 20 minutes, then turn the cake pans upside down onto a cooling rack and let the cakes cool completely.
To make the frosting beat the heavy whipping cream and powdered sugar in a bowl of a stand mixer or handheld blender until stiff peaks form. In a separate bowl combine the crushed pineapple, not drained, and the instant pudding powder, mix until combined. Add the whipped cream into the pineapple/pudding mixture and stir to combine.
Place the first cake layer down on your serving platter frost the top of the fiRst cake, add the second frosting on top and finally add the third and final cake layer and frost the cake completely on the top and sides. Serve right away or store in the fridge until ready to serve.