Where Cooking is Fun
We want cooking to be as fun for you as it is for us.

Friday, September 19, 2014

Pepperoni Waffles


YES...these are a REAL thing! YOU wouldn't believe HOW tasty these are!
They are a great, QUICK lunch or dinner idea and please everyone in the family
that has that PIZZA craving. 

Pepperoni Waffles

1 can pillsbury GRAND FLAKY LAYERS refrigerated biscuits
1-2 cups shredded mozzarella cheese
1/2 c. cut up pepperoni pieces (I cut mine into fourths)
1 c. pizza sauce

Heat waffle iron and spray with pan coating. Open canned biscuits. Open each biscuit about 1/2 way through. Fill with pepperoni and shredded cheese. SEAL the edges of the biscuit back together. Place 1 stuffed biscuits at a time into the HOT waffle iron. Cook until done (my waffle iron has a light that lights up when my waffles are done). Repeat until all stuffed biscuits are  "waffles". Pour pizza sauce into a small bowl and use for dipping if desired. 

SEE....what did I tell you?!...EASY!!

Julie~ 

Wednesday, September 17, 2014

Julie's Raspberry Caramel Dessert

 We have a nice raspberry patch and its producing like CRAZY. We have froze
several gallons in hopes to make freezer jam when things settle down a bit, BUT we have 
enjoyed tasty treats and delicious bowls of these tasty little berries. This 
Raspberry Caramel Dessert is SUPERB and is something I will be making again
before the raspberries are gone!! EVERYONE should eat this at least ONCE or even maybe
100 times in their life span...its THATS GOOD!
Julie's Raspberry Caramel Dessert 

3 packages (plastic packages NOT boxes) of graham crackers
1 16 oz Cool Whip
3-4 c. fresh raspberries
caramel ice cream topping

In a 9x13 pan spread out 1 layer of graham crackers, spread a layer of Cool Whip on top and a layer of raspberries. Continue to layer the graham crackers, Cool Whip, raspberries until you get to the top of the pan. As you top your last layer with Cool Whip, add a layer of raspberries and drizzle caramel over the top of that. Cover and refrigerate OVER NIGHT....THIS IS A MUST so your graham crackers have time to soften. Cut and serve. 
Julie~

Monday, September 15, 2014

LOOK WHO'S BACK?!....and a "Watermelon Dream"


Summer is over (pretty much because NOW its September...which means FALL)
and I'm BACK!
I've had a BUSY few months and enjoyed it completely!
We have a new addition to the pack~
This adorable little peanut arrived the middle of August and melted my heart immediately!
He's been such a joy and filled our family with such joy....I can't wait to go see him and cuddle his little self again!...crazy how grandkids just make the world seem perfect!! 
His name is "Landry Michael" and he is perfect in every way!

My life is still crazy busy, NOTHING has slowed down (does it ever?!). The 
itinerary of my planner has just changed from reunions and summer activities, to school activities and the fall "to do's". The garden is ready to be harvested, the lawn is overgrown and the "inside house" chores, and "need to do list" has grown out of hand BUT as you can see, I posted a recipe inspite of all that!!! 
I hope that you are anxious to see what I've been making..I've been cooking and I'm 
excited to share all the new recipes with you!

ENJOY this CRAZY GOOD drink recipe....its different BUT OH so YUMMY!
With GOOD watermelon in full supply now, its the perfect time to devoir this 
tasty treat of a drink. I'm not a fan of watermelon, BUT my family is....so 
I whipped up this little drink one evening for dinner and got all kinds of 
"Mmmmmm's" and "Ahhhhhhh's"....I'm taking all that noise as a compliment!
We usually eat 1/2 the watermelon and never know where to store the rest of it 
(fridge has limited room), so making fabulous drinks with the other half is the perfect solution!

Watermelon Dream 
1/2 large watermelon (I didn't weigh it, but measurement of the watermelon is NOT crucial)
1 qt. prepared lemonade
2 c. pineapple juice

Cut off watermelon rind, cut watermelon into chunks (save a few chunks to put on skewers and garnish your drink) . Place in blender (probably won't be able to do it all at once unless you have a LARGE blender). Once all the watermelon has been blended, pour juice through a strainer to get all the pulp out (UNLESS YOU LIKE the pulp then don't strain)  pour juice into a gallon container. Add lemonade and pineapple juice. Stir and serve.

Julie













Monday, July 28, 2014

Summer Time, Summer Time.......

Happy Summer to all of you out there that read and follow Better Than Burgers!
I hope your summer is going as you've planned and that you are 
enjoy many wonderful recipes from our blog. 
Summer is crazy busy here which brings me to having to make a decision to take a 4-6 week break 
from blogging. My baby is preparing to enter her senior year in high school, and I have grandbaby #3 due in just a few weeks. Between the 2 events taking place in my life, among the many other things....I won't have time to do much blogging for awhile. Please continue to use our fabulous recipes already on the blog, share them on Pinterest and facebook and enjoy all of the time you get to spend EATING all this yummy stuff!!!
I will return to blogging the first part of September, until then.....
ENJOY your summer!

Monday, July 21, 2014

Julie's Strawberry Banana Smoothie

SMOOTHIES....are you tired of them yet??? NOT ME! 
"Breakfast in a cup" I like to say... THIS smoothie is rich and creamy...and delicious....YOU might even
think you are eating at some fancy little drink shop. 

Julie's Strawberry Banana Smoothie
1 lb strawberries, tops cut off
2 bananas (peeled of course)
1/2 c. milk
1 c. vanilla ICE CREAM (yes, you heard me right)

Combine all ingredient in a blender. Blend on high until smooth or to the consistency you like. ENJOY!

Julie~

Friday, July 18, 2014

Orange Blueberry Syrup

My husband is a HUGE fan of pancakes...I think he could eat them ALMOST daily, but I'm nice and shake up his breakfast menu....that way he won't get tired of them. He likes his with the plain ol' maple syrup...nothing special, nothing fancy....BUT because I get bored of serving pancakes the SAME way, I make different syrups, sauces, toppings etc.... so its like eating an entirely different thing every time.
This Orange Blueberry Syrup was a fun (yes food can be fun) and yummy way to shake the pancake thing up a bit and everyone loved it! 

Orange Blueberry Syrup
2 c. frozen blueberries 
1/4 c. water
1 c. orange juice (already made)
1 1/2 c. sugar

1/4 c. cold water
4 T. cornstarch

In a saucepan, combine first 4 ingredient. Stir and bring to a boil. In a small bowl, combine cornstarch and water to make a thickener. Gently stir small amounts of thickener into berry mixture....just a little at a time, stirring in between, and returning to a boil, so that you don't make your syrup too thick (add SOME thickening, return to boil, if you want it thicker add more and repeat process). You may or may not want ALL the thickening in your syrup.  Simmer. Serve with your favorite pancakes, waffles, french toast etc..

Julie~

Wednesday, July 16, 2014

Cake Doughnut Muffins

Who doesn't like a old fashioned "Cake Doughnut"?! These tasty little gems are a "healthier" version 
of those favorite pastries (sort of....). They are not only moist and scrumptious, but they make the house smell soooooooooooo good too!

*They warm up great, taste fabulous cold and they freeze well too!

Cake Doughnut Muffins
1/4 c. butter, room temperature
1/4 c. oil 
1/2 c. sugar
1/3 c. brown sugar
2 eggs
1 1/2 t. baking powder
1/4 t. baking soda
3/4 t. ground nutmeg
1 t. cinnamon
3/4 t. salt
1 t. vanilla
2 2/3 c. flour
1 c. milk

Spray muffin tin with cooking spray. Preheat oven to 425 degrees. In a mixing bowl, beat butter, oil and both sugars until smooth. Add eggs and mix until combined. Add all spices, along with baking soda, baking powder and vanilla. Stir until combined. Add flour and milk. Stir just until ingredient is incorporated, you don't want to over mix. Divide batter into muffin cups. Bake 15-17 minutes. Cool slightly before topping with glaze (recipe below).  

** NOTE...mine were a little darker than I like them, so next time I would cook for 13 minutes. Check yours and get them out when they are done the way you like them. :)

Glaze:

6 T. melted butter
2 c. powdered sugar
3/4 t. vanilla
2 T. HOT water

Mix all ingredient together. Whisk until smooth. When muffins have cooled slightly, dip the crown of each muffin into the glaze. Allow glaze to harden just a bit, then repeat the process. Serve with butter or eat as is. 


Monday, July 14, 2014

Cheeseburger Bow Tie Pasta

We've all heard of  the boxed meal, "Hamburger Helper"....which isn't bad, in fact I've eaten Hamburger Helper before and it can be pretty good (after its been doctored up a bit)... Well, this recipe is a HOMEMADE version of the boxed quick meal. Its full of rich fresh ingredient that makes dinner time
 "THE BEST". 

Cheeseburger Bow Tie Pasta
1 lb. bow tie pasta, cooked
1 lb ground beef, cooked
3/4 c. milk
1/2 t. garlic powder
1/2 t. season salt
2 1/2 c. grated cheddar cheese
1 t. pepper
1/2 t. salt

Cook ground beef until done. Add salt, pepper, season salt and garlic powder to meat as you are cooking it. Drain fat from meat. IN a saucepan, cook milk and cheese until melted. Add meat to cheese sauce and mix. Add COOKED bow tie pasta and stir. Cook for 5 minutes, stirring constantly. Serve immediately. Top with extra cheese if desired. 

Julie~

Friday, July 11, 2014

Julie's Stacked Breakfast Omelet

This is a fun way to serve an omelet... and it tastes superb too. Everyone in the house
will LOVE this delicious new way to eat eggs and hashbrowns!! You can 
make enough for one person or for 10 people....its very versatile that way. 

Julie's Stacked Breakfast Omelet
1-2 potatoes, grated (more if you are serving more than 2 people)
3 T. butter (real butter)
salt
pepper
season salt

Melt butter in a small frying pan. Place freshly grated potatoes into hot butter. Spread potatoes out so they cover the bottom of the pan. Add as much salt, pepper and season salt as desired. Cook on medium high until potatoes are browned and crispy then flip over. Potatoes should be pretty much cooked together and will form a "patty". Continue to cook until other side is done. When done set aside while you cook the omelet. 

Omelet:
4 eggs
1/2 c. cooked, crumbled bacon
1/2 c. cheddar cheese, shredded
2-3 T. butter (real)

Beat eggs in a small bowl. Melt butter in a small frying pan. Pour eggs into HOT pan with melted butter. Cook until edges are set up. Add cooked bacon. Continue to cook until you can see that the eggs are almost done, flip over and cook other side. Top with cheese. Remove from pan. Cut "potato patty" in half, place each half on a plate. Cut "omelet patty" in half, place each half  of omelet on each potato half (refer to picture if you are confused). Serve immediately. 

Julie~

Wednesday, July 9, 2014

Spicy Grilled Salmon


I love Salmon, well seafood of any kind, but Salmon is one of my favorites. 
I love the way the lemon, garlic and cayenne compliment the flavors of the salmon. There isn't enough
cayenne in this recipe to make the salmon hot, but it adds just the right amount of ZING to it. Mmmmm!

Spicy Grilled Salmon
1/4 c. oil
1/4 c. lemon juice
1 t. lemon pepper
1 1/2 t. garlic powder
1 pinch of cayenne pepper
6-8 Salmon Fillets

Mix all ingredient (except Salmon) together and stir with a whisk until combined. Place salmon on a platter, using a pastry brush, brush oil mixture onto meat. Place on a hot grill. Grill meat on one side for approximately 3-4 minutes, then turn it over, brush other side of meat with oil mixture. Grill for another 3-4 minutes or until done. When grilling salmon, grill 7-8 minutes for every 1" of thickness....so grilling time really depends on the thickness of your meat. Serve with your favorite side veggie for a delicious, healthy dinner!

Julie~