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

Monday, January 31, 2011

Greek Pita Sandwich

I absolutely love meaty, cheesy, saucy dishes but every once in a while I like to settle down with a lite dinner. When I saw this idea I was worried the lack of sauce would leave this pita tasting bland and dry. This was absolutely not the case. Everything combines beautifully and leaves you wanting more! This is definately going in my dinner rotation! PS: The yogurt is a must with this sandwich!

Greek Pita Sandwich

2 whole wheat pitas
4 Tbsp. Fat Free Plain Yogurt
4 oz turkey lunch meat
1 cup diced tomatoes
1 cup diced cucumbers
4 Tbsp. Feta Cheese
4 tsp. Olive Oil

Cut Pita's in half. Open and spread 1 Tbsp. Fat Free Plain Yogurt on inside of pita. Stuff with 1 oz. turkey, 1/4 cup tomatoes and 1/4 cup cucumbers. Top with 1 Tbsp. Feta Cheese, 1 tsp olive oil and a dash of pepper.

1 pita sandwich = 6 points (points plus)


Saturday, January 29, 2011

Sunburst Lemon Bars

Okay...don't judge these AWESOME BARS by this picture. I was in a hurry and it was the last bar left...so grabbed the camera and quickly got a shot...sorry its pretty lame, but the treats themselves ARE FAR FROM LAME. These Sunburst Lemon Bars are seriously to die for. My son Erik thinks they come straight from heaven (like mana) and requests them every year for his birthday. I don't remember the last time I made him a "real cake"...and he's almost 22 years old. These are the perfect treat any time...but they remind me of spring and summer, just because they are "lemony" I guess. I've had this recipe for years and years and couldn't tell you where it came from originally, but it's a family favorite and will be made for generations to come, I am sure.

Sunburst Lemon Bars
2 c. flour
1/2 c. powdered sugar
1 c. butter or margarine, softened

Heat oven to 350 degrees. In a large bowl combine ingredients. Cut in butter with a pastry blender or 2 knives. Mix until crumbly. Press mixture evenly into the bottom of a 9x13 baking pan (spray with pan coating). Bake for 20-30 minutes (until lightly browned)...oven temps varies, so watch closely.

4 eggs
2 c. sugar
1/4 c. flour
1 t. baking powder
1/4 c. lemon juice (lime juice if you want "lime bars" instead of lemon bars)

In a large bowl, combine filling mixture and beat on low with electric mixer. Pour over warm crust. Return to oven and bake for 25 minutes or until lightly browned on top and the middle is set. Cool completely.

1 c. powdered sugar
2-3 T. lemon or lime juice

In a small bowl, combine glaze ingredient, mix completely. Drizzle over cooled bars.

Happy Cooking~

Friday, January 28, 2011

Snickers Cookies

I have been craving Peanut Butter for the past 2 weeks. It got so bad that I would sneak into the kitchen just to smell the stuff (I'm trying to avoid all those calories). So when Sunday baking came along I knew whatever I made had to include Peanut Butter. I found this Snickers Cookie recipe and knew I had found the winner. These cookies were absolutely divine! I allowed myself to indulge in some of the dough and I almost went overboard. I could have eaten the entire bowl and not even cared about the cookies. It was SO amazing! Hubby loved them and we ended up sending them all home with my sister so we wouldn't eat the entire batch. They are that good!

Snickers Cookies
4 Tbsp. Butter
1/4 cup sugar
1/4 cup brown sugar
1/4 cup creamy peanut butter
1/2 egg (whisk one egg- use 1/2 of it and throw the rest away)
1 tsp. vanilla
1 cup flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Mini Snickers

Cream butter and sugars together. Add peanut butter and mix well. Add egg and vanilla. Mix. Combine flour, baking powder, baking soda and salt. Add to wet mixture and mix well. Seperate dough into 18 balls. Flatten each ball- set an unwrapped snickers in the middle and wrap dough evenly around the candy, forming a ball. Bake at 350 for 11-12 minutes. Makes 18 cookies.

1 cookie = 3 points (points plus)


Thursday, January 27, 2011

Pinapple Cheeseball

This has been a family favorite for years. We make it for any family get together, from Halloween to Easter...everyone loves it. It has just the right "sweetness" to satisfy your sweet tooth, but it also has the "cheesy" taste to bring you back for more....it pleases ALL of your taste buds and is just the right thing to make for that BIG SUPER BOWL party! Its quick, its easy and it tastes like you've spent hours making it.
Go ahead and make some today!

Pineapple Cheese Ball
1/2 lb. chopped pecans or walnuts (I've used both...if you can afford pecans, use them, if not walnuts work fine too...the walnuts just have a stronger flavor, I like the mild flavor of the pecans)
1 can crushed pineapple, drained thoroughly
1 8 oz. package cream cheese

Mix all ingredient together. Place in a serving bowl. Chill until ready to serve. Serve with crackers.
I like the Thin Triscutts and Wheat Thins with this cheese ball...they are perfect. 

Happy Cooking~

Wednesday, January 26, 2011

Burrito Bowl

I've been trying to incorporate more salads into our weekly menus. This has proved quite difficult since the Hubby hates most salads and would rather go hungry. I've had my work cut out for me. So when I saw this recipe for Burrito Bowls I figured I could get my weekly salad in disguised as Mexican food. It worked like a charm.

Burrito Bowl
2 cups brown rice
1 cup canned black beans
1 cup baked chicken- diced or shredded
Taco seasoning
1 cup low fat cheddar cheese
8 Tbsp. Guacamole
8 Tbsp. Ranch

Boil 1 cup brown rice in 2 cups water. Warm black beans. Sprinkle cooked chicken with Taco Seasoning. In a bowl layer 1/2 cup brown rice, 1/4 cup black beans, 1/4 cup chicken, lettuce and tomatoes. Top with 1/4 cup low fat cheese, 2 Tbsp. Guacamole and serve 2 Tbsp. Ranch on the side. Makes 4 servings/bowls.

1 "bowl" = 11 points (points plus)


Tuesday, January 25, 2011

Monkey Bread Muffins

If you like "Monkey Bread" you will enjoy these sweet little treats as well. My kids gobbled them up before I had a chance to even get one...but thats okay, it means they were scrumptious! My hint to you though....grab one BEFORE you serve them, that way you'll be sure to get one.

Monkey Bread Muffins
2 tubs of refrigerator biscuits ( I prefer Pillsbury...but any will work)
1/2 c. sugar (white)
2 t. cinnamon
6 T butter (the REAL stuff)
1/2 c. brown sugar

Preheat oven to 350 degrees. Spray muffin tins with cooking spray. Cut biscuits into fourths. In a small bowl combine white sugar with cinnamon. Place cut up biscuit pieces into sugar and cinnamon and place them in the 12 muffin cups, dividing them up so that each cup has approximately the same amount of biscuit pieces. In a saucepan combine butter and brown sugar and bring to a boil. Pour a small amount on each muffin and continue until all sauce has been used and all muffins have sauce on them. Bake for 15-25 minutes or until muffins are baked through....every oven is different so check them often to make sure they don't get burnt. Mine took about 17 minutes. These sweet little gems are very best when eaten HOT and right out of the oven. Enjoy!

* For extra Yumminess...cover with powdered sugar glaze
mix enough powdered sugar and milk to make a glaze, pour on HOT muffins

Happy Cooking~

Monday, January 24, 2011

BBQ Pulled Pork Sandwiches

I can turn shredded pork into anything and be completely happy. Enchiladas, burritos, nachos, salad- you name it- I love it. So when I saw this slimmed down version of a pulled pork sandwich I knew I would love it too. I not only loved the delicious taste but the simple ingredients and the convenience of the crock pot. This recipe is a keeper for sure!

BBQ Pulled Pork Sandwiches

2 lbs boneless pork loin
1 can diet soda
1 cup BBQ sauce

In your crockpot combine pork loin, diet soda, and 1/2 cup BBQ sauce. Cook on High for 4 hours. Drain and shred pork. Return to crockpot and add 1/2 cup BBQ sauce. Mix and let cook for 1-2 additional hours.

Serve with Earthgrain Whole Wheat Thin Buns (0 points plus)

1/2 cup = 8 points (points plus)


Saturday, January 22, 2011

Bacon Sugar Smokies

If you have been anywhere and tried these Bacon Sugar Smokies, I am sure you have already snagged up the recipe by now...but IF you haven't tried them-NOW is the time to make and EAT THEM! We have many get togethers with family and friends during the holidays and this one of the favorite appetizers that always disappears before anything else. It never fails, if I don't grab a few when they walk in the door...they are gone before I have a second chance. With the Super Bowl right around the corner...these Bacon Sugar Smokies should be on your party menu...you'll score big with everyone who eats them. BECAUSE they are AWESOME!

Bacon Sugar Smokies

1 lb. bacon (I like to use the THICK sliced)
1 16 oz. package Little Smokies Sausages
1/2-1 c. brown sugar

Preheat oven to 350 degrees. Line a baking sheet with tin foil...the clean up is a disaster if you don't. Cut each slice of bacon into thirds and wrap a strip of bacon around a little smokie. Place a toothpick through the smokie to hold the bacon in place. Place wrapped smokie on lined baking sheet. Continue until all the Little Smokies are wrapped. Sprinkle brown sugar liberally on all the Sausages. Bake for 15-20 minutes or until bacon is crisp. 
*These are so good and so addictive you might just want to DOUBLE or TRIPLE your batch...be prepared for them to be eaten quickly. 

Happy Cooking~

Friday, January 21, 2011

Chicken Shells

I love me some pasta. So when I saw this reduced fat version of one of my favorite meals I made it immediately. I was worried that reducing fat would mean reducing flavor. That was not an option for this girl who loves her food. This was absolutely not the case. This pasta dish was packed with the same delicious flavor I was used to without all the guilt. Perfect.

Chicken Shells

24 uncooked jumbo shells
3 cups tomato sauce
4 large egg whites- slightly beaten
3 1/2 cups part skim ricotta cheese
8 oz. chicken breast- baked and diced
2 tsp. garlic powder
2 Tbsp. oregano
1 1/2 cups part skim mozzarella cheese- shredded
2/3 cups Reduced Fat Parmesan cheese

Cook shells in boiling water according to package directions. Drain and rinse with cold water. In a 9x13 pan spread 1 cup tomato sauce- set aside. In a large bowl stir together egg whites, ricotta cheese, chicken, garlic powder and seasoning. Stir in 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese. Spoon mixture into cooled shells and place in a single layer in pan. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake about 30 minutes.

11 points for 3 shells (points plus)


Thursday, January 20, 2011

Grilled Chicken Avocado Panini

If you have ever eaten a panini at Zupa's (little soup, sandwich and salad diner), you will ESPECIALLY appreciate this recipe...if you haven't, you are in for a scrumptious sandwich recipe anyway. A few years back my daughter, Dayna, introduced me to Zupa's. She recommended a few things from the menu and then I ventured out and got a panini sandwich along with the soup that she recommended. I always thought that panini's were just glorified grilled cheese sandwiches, and in a way they are....but OH SO MUCH yummier! They are full of anything you can imagine, lots of cheese (Provolone or Swiss are my personal favorites) and then pressed until the sandwich is crisp and toasted and the filling is melted....just makes my mouth water! I asked for a Panini Press for Christmas (and got one) BUT you can make these without a press...the only thing you will be missing is the fun little "grilled" lines...they still taste just as fabulous as if they were cooked in the press. YOU have to make these!!! OH MY, they are heaven sent!

Grilled Chicken Avocado Panini
1-2 ripe (but NOT mushy) avocado's
8 slices of sourdough bread (or any bread with a little substance, don't use the fluffy stuff...this won't work with that)
8 slices of cheese
crumbled bacon (not bacon bits...has to be REAL bacon)
4 grilled chicken breast (I did venture out and scrape the snow from my barbecue grill and I braved the -10 degree weather to grill these, but you could just broil them in the oven or fry them...they would still be yummy)

Peel and slice the avocado. Preheat panini press (instructions on how to make these withOUT a press will follow these instructions) for 6 minutes or until "ready" light kicks on.
To make sandwiches, butter the back sides of the bread, like you would for a grilled cheese sandwich. On one slice of bread, place in order- 1 slice of cheese, then 1 grilled chicken breast (we ripped ours up a little so that the sandwich wouldn't be so thick, but it works either way), avocado, crumbled bacon, 1 more slice of cheese, then top with another slice of bread. (MAKE sure that the butter is on the OUTSIDE of each slice of bread).

Place sandwich in panini press and cook until bread is toasted and crisp (mine took approximately 4-5 minutes).

*To make sandwich without a press-assemble sandwich as directed above. Place sandwich in a frying pan, butter side down. Place a smaller sauce pan (the heavier the better) on top of sandwich, pressing sandwich down (I placed a large can of tomato juice (still in the can) in my sauce pan to add more weight...you could use whatever you had) Cook until the one side is browned and then turn sandwich over, repeating if necessary to melt the cheese. I've made panini's like this several times and it works like a charm.

Happy Cooking~

Wednesday, January 19, 2011

Cheese Puffs

I love cheese and I love carbs. So when I saw this recipe for Cheese Puffs I knew I had to try it! I'm all for being healthy now so I traded in for fat free cheese and it was absolutely delicious! Totally hit the cheese/carb craving spot! Perfect side for any main dish!

Cheese Puffs
1 cup water
2 Tbsp. butter
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 cup flour
4 eggs
2 cups fat free shredded cheese
2 tsp. dijon mustard

Bring water, butter, salt and cayenne pepper to a boil. Add flour all at once, stir until a ball forms. Remove from heat. Add eggs one at a time- beat well after each egg. Stir in cheese and dijon mustard. Drop by round spoonfuls on baking sheets. Bake at 425 for 20 minutes or until folden brown. Makes 36 puffs.

1 point each (points plus)


Tuesday, January 18, 2011

Roast Beef Chimichangas

Mexican food is one of my families favorite. I don't usually get any complaints when I serve up a tasty dish of something smothered in cheese and enchilada sauce. This Chimichanga was no exception. It was something that everyone loved. Depending on the enchilada sauce that you use, it adds a little "ZIP" as well. I love that I now have one more way to use up my leftover roast beef.

Roast Beef Chimichangas

2 lbs. leftover cooked roast beef, shredded (you could use any leftover roast, beef or pork,
venison or elk...whatever)
2 c. enchilada sauce (any brand you like, mild or medium...whatever your family likes)
2 t. chili chili powder
1/2 t. garlic powder
1/2 t. cumin

Combine all ingredient in Crock Pot. Stir until well mixed. Cook on LOW or WARM for 2-4 hours (remember, its actually already cooked, all you're doing is heating it up and keeping it warm...but slow cooking it will thicken the sauce so it's not so thin). If it starts to dry out, add more enchilada sauce or a small amount of water.

12 flour shells
2 c. shredded cheese (we've used cheddar or Monterey jack...both are yummy)
1 can black beans, drained and rinsed
Oil for deep frying

Topping suggestions: shredded lettuce, diced tomato, diced avocado, dice onion, sour cream, guacamole

Spoon 1/3 c. meat mixture on each tortilla, add beans and cheese (amount is personal preference). Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with a toothpick (don't forget to take toothpick out before eating). In a deep fryer or electric skillet heat 1" oil to 375 degrees. Fry chimichangas 1-2 minutes on each side or until browned. Drain on paper towel. Top with shredded cheese and toppings. Enjoy!

Happy Cooking~

Monday, January 17, 2011

Sesame Noodles with Chicken

One of the Hubby and I's guilty pleasures has always been Chinese Buffets. Mmm... we especially love the ones that serve Mongolian BBQ. I've tried numerous times to make something at home that even resembles the delicious goodness but I've failed horribly every time. Gross! I found a recipe for Sesame Noodles and did not have much hope for it-- I tried it anyway and am pleased to say it blew me away. Hubby asked that I make it once a week. It wasn't Mongolian BBQ by any means but this stuff is packed with flavor, absolutely delicious and healthy. You can't go wrong with that!

Sesame Noodles with Chicken

1/2 lb. uncooked whole wheat spaghetti
1/2 pound cooked boneless chicken breasts (aprox 2 chkn breasts)
3 Tbsp. rice vinegar
3 Tbsp. low sodium soy sauce
2 Tbsp. hoisin sauce
1 Tbsp. dark sesame oil
2 tsp. chili sauce with garlic
1 1/2 tsp. honey
2 tsp. sesame seeds

Cook noodles according to package directions. Remove 1/4 c. of pasta cooking water- set aside. Drain and rinse noodles. In a large bowl combine noodles and chicken. Toss well. In a cup combined reserved cooking water, vinegar, soy sauce, hoisin sauce, oil, chili sauce and honey. Stir well. Pour vinegar mix over noodles. Toss until noodles are coated. Sprinkle with sesame seeds. Makes approx. 6 cups.

*I found all of the "different" sauces required in the chinese food section of my grocery store.

1 cup= 7 pts. (points plus)


Saturday, January 15, 2011

Chicken Cordon Bleu Pasta

Need a little change to those nights of making "the same ol' thing for dinner"? This recipe added a little excitement to my sometimes very boring menu. Everyone in my house loves Chicken Cordon Bleu so I thought this dish might just be a hit with the family. It didn't disappoint, everyone loved it. It was easy and very tasty and it hit the spot.

Chicken Cordon Bleu Pasta
2 c. sliced mushrooms
2 T. butter (REAL butter)
2 c. grilled chicken, diced (could use any chicken, but the grilled chicken adds a wonderful flavor)
1 c. ham, cooked and diced
1 can cream chicken soup
1/2 c. water
1/4 c. chicken broth (I used water and bullion cubes because thats what I had)
1 lb. bow tie pasta, cooked according to package directions
1 1/2 c. shredded swiss cheese

In a large frying pan, saute mushrooms in butter for 4 minutes. In a large bowl, combine chicken, ham, cream soup, 1 c. swiss cheese, water and chicken broth. Stir into mushrooms. Bring to a boil, reduce heat, cook for 4-5 minutes. Serve over bow tie pasta, top with remaining swiss cheese.

Friday, January 14, 2011

Chicken Burritos

One of my new years goals was to cook at home more. For someone who runs a food blog I was shocked at how many nights I do not cook. I figured I needed some quick and easy crock pot recipes to get me in the flow of things. Luckily this recipe was both (as well as super healthy).

Chicken Burritos

1 medium garlic clove- minced
14.5 oz canned diced tomatoes
15 oz. canned kidney beans
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. pepper
1 pound skinless, boneless chicken breast (cut into pieces)
3/4 cups chicken broth
12 medium wheat tortillas
3/4 cup reduced fat cheese

In a crock pot combine garlic, tomatoes, beans, chili powder, salt, oregano, pepper, chicken and broth. Stir well. Cover and cook on low for 5 hours. Drain off liquid. Spoon 1/2 cup of burrito mixture onto each tortilla. Top with 1 Tbsp. cheese. Makes 12 burritos.

1 burrito = 5 pts. (points plus)


Thursday, January 13, 2011

Macaroni Soup

This recipe is an old time family favorite, although, I am sure that some of you have a similar recipe floating around your family too. My dad use to make this almost every Sunday night while I was growing up, especially during the winter months. It was quick and easy and ALWAYS DELICIOUS! After I got married, I missed my dad's yummy Sunday night dinners so thats when I started making Macaroni Soup for my own family. It's never as good as my Dad's, but my family loves it none-the-less. My dad is an awesome cook (along with his many other wonderful talents), he never ceases to amaze me with his cooking abilities and the wonderful things he is always creating! Whip this soup up for dinner tonight. It's extremely tasty and is an awesome "winter comfort food!"

Macaroni Soup

2 1/2 c. uncooked macaroni noodles....cook according to package instructions
1 lb. ground beef....cooked and drained (I've used ground turkey before too...its just as good)
1 medium onion, optional (if you add onion, cook it in with your meat)

46 oz. can tomato JUICE
2 t. season salt
1 t. garlic powder
1 t. onion powder
pepper to taste
1 cube butter or margarine (do NOT use margarine spread from a tub...it's not the same)
grated cheese, your favorite kind (we've used cheddar, colby jack, mozzarella, and Monterey Jack...all of which are yummy)

Mix cooked noodles, cooked ground meat and tomato juice in a large sauce pan. Bring to a boil. Add butter and seasonings, stir until butter is melted. Remove from stove and serve. Top each bowl with a desired amount of grated cheese. Eat up!

Happy Cooking~

Wednesday, January 12, 2011

Lemon Blueberry Cake

I think I'm addicted to my bundt pan. It's amazing. As is this cake. Blueberries were on sale at our grocery store this week so I grabbed a few containers and brought them home with no plan on what to make. Luckily I found this beauty and whipped it up in time for Sunday dinner. It was light and moist with a kick of lemon. Delicious.

Lemon Blueberry Cake

3 cups flour
2 cups sugar
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup fat free buttermilk
3 eggs
1/2 cup canola oil
3 tsp. lemon zest
1/2 tsp. vanilla
1/2 tsp. fresh lemon juice
2 cups blueberries

Combine flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Combine the buttermilk, eggs, oil, lemon zest, vanilla and lemon juice in a seperate bowl. Mix well. Add the buttermilk mix to the flour and stir until moistened. Stir in the blueberries and pour into bundt pan.

Bake at 350 for 60-70 minutes. Let cool in pan for 15 minutes. Remove and cool completely. Cut into 24 slices. Sprinkle with powdered sugar.

1 slice = 5 points (points plus)


Tuesday, January 11, 2011

Mock IHOP Pancakes

If you like IHOP pancakes you will love these. I have never personally eaten IHOP's pancakes, I have another personal favorite breakfast when I go there...but these pancakes are scrumptious none-the-less. When eating pancakes, I would have to say that these are some of my favorites....and would make a wonderful breakfast served to your family this morning.

MOCK IHOP Pancakes
1 1/4 c. flour
1 1/2-2 c. buttermilk (depending on how thick or thin you like your pancakes...more makes them thinner)
1/3 c. instant Cream of Wheat
1 egg
1/3 c. sugar
1 t. baking powder
1 t. baking soda
1/4 c. oil
1/2 t. salt

Preheat griddle and spray with a pan coating so that the batter won't stick. Combine all ingredients in a mixing bowl and blend until smooth. Pour batter onto hot griddle in 1/4-1/3c. portions (or bigger if you choose). Cook 1-2 minutes on each side or until cooked and golden brown. Continue with remaining batter. Serve with butter and hot maple syrup.

Happy Cooking~

Monday, January 10, 2011

Chicken Club Tacos

I have an ugly secret. I am overweight. I love food so much that it's slowly turned my body into something I am not proud of. In an effort to remedy this problem the Hubby and I joined Weight Watchers. I'm not going to lie-- I was terrified. I knew I could still eat the food I wanted, but I also knew the food I wanted got me to where I am today. So I tried finding healthier alterations for the foods I love so much. The very first meal we made was knock your socks off amazing. I honestly wish I had been eating like this all along. I guarantee you will feel the same way.

Chicken Club Tacos

4 medium wheat tortilla shells
1 cup baked chicken
4 slices bacon
1 cup cheese
4 Tbsp. Ranch

In each tortilla shell arrange 1/4 cup chicken, 1 slice bacon (crumbled), 1/4 cup cheese, and lettuce and tomatoes. Top with 1 Tbsp. ranch dressing. Serve immediately. Makes 4 Tacos.

*1 taco = 8.5 points (points plus)


Saturday, January 8, 2011

Easy French Dip Sandwiches

If you like French Dip sandwiches, you really should give these a try. It's a quick fix for dinner and won't disappoint anyone. They taste fabulous!!! I wished I would have made more when I whipped them up because everyone was wanting seconds....bummer! Next time I made enough for everyone to have two sandwiches and I had a much happier family.

Easy French Dip Sandwiches

3 lb. sliced deli roast beef (the kind you use for sandwiches that's already cooked...I used
"Land O Frost", but you can use whatever your family likes)
1-2 packages of Aujus mix (I used McCormick's Mix...YUM)
6 slices of Swiss or Provolone Cheese
6 sliced sandwich rolls (French Rolls, Kaiser Rolls etc...anything you would like)

In a large frying pan place meat with 1 c. water, simmer/steam until warm. Prepare Aujus mix according to package directions. Butter inside of roll (both top and bottom) and place butter side down in hot frying pan. Cook until browned. Place 1 slice of cheese on inside of browned bun. Top with 1/2 lb. of warmed roast beef (I patted mine dry with a paper towel before putting it on the bun). Pour Aujus in a small bowl and eat to your hearts content.

Happy Cooking~

Friday, January 7, 2011

Tropical Salsa

I'm trying to be healthier this year (shocker-- isn't everyone). My goal for the year is to learn to like vegetables. I hate most of them so this is gonna take a while. I figured the best way to learn is to mix it with stuff I already love. Fresh fruit and salty corn chips-- sold. This salsa is exactly that. Vegetables disguised as delicious goodness. I think I could get used to this after all.

Tropical Salsa

1 small red onion
1 mango
1 cup fresh pineapple
1/2 red pepper
1/2 cup corn
1/2 cup black beans
3 Tbsp. lime juice
1/4 tsp salt
1 Tbsp. cilantro

Dice all your fruits/vegetables into very small pieces. Combine all ingredients and stir until well mixed. Let sit 10 minutes. Serve.


Thursday, January 6, 2011


And according to Random.org the winner is....

Ercanbrack's said...

"Blogged about ya'll!"

It totally pays to blog about us =) And I love that she used "ya'll".

Congrats Kim!

Keep telling your friends about us! We only have to get 85 more followers before we can giveaway another fabulous surprise!

Crock-Pot Cheesy BBQ Chicken Sandwich

Dinner couldn't be any easier than this...it's seriously as easy as 1-2-3. I couldn't believe that it took so little effort and tasted so divine! I love it when dinner is as easy as putting 2 ingredient in a pan and waiting for it to cook and then "WALAA" you have a gourmet meal (well as gourmet as a sandwich can be)! Give it a try...you will love it and so will the man of the house, because it tastes like you worked hard on dinner all day long, when we all know that secretly you got to take a nap while dinner cooked all on its own. Enjoy a break from cooking dinner....yet eating like you have been cooking for hours.

Crock-Pot Cheesy BBQ Chicken Sandwich
6-8 boneless skinless chicken breast (about 1 1/2-2 lbs meat)
1 bottle of Famous Daves barbecue sauce
cooked bacon
sliced swiss or provolone cheese
buns ( I used buns from the deli that were a little "tough" on the outside but fresh and moist on the inside)

Brown chicken in frying pan with a small amount of oil, just until meat is browned on both sides (2-3 minutes each side...this helps the meat from falling apart while it cooks in the crock pot. You want the pieces to remain whole, not shredded). Place chicken in crock pot, cover with barbecue sauce. Cook on low/warm for 8 hours (mine actually cooked on warm, my low tends to be a little FAST as well as HOT when it comes to cooking). If your sauce becomes too thick while cooking, add a little water.
Before serving, cook bacon until crispy. Butter buns on the inside and place butter side down, into a frying pan, cook until browned. Place hot barbecue chicken in bun, add cooked bacon and sliced cheese. Serve hot. YUMMY...bet you don't get any complaints from dinner tonight!

Happy Cooking~

Wednesday, January 5, 2011

Key Lime Bread

Enter our giveaway HERE

Up until a few months ago I had never tried Key Lime pie. I don't know what my hesitation was but I just wasn't interested. My sister in law made it for a family dinner and I bit the bullet and took a piece. Oh my gosh! I loved it. So when she sent me this recipe for Key Lime Bread there was no way I wasn't going to try it. This bread is to die for! It was deliciously moist with a hint of lime without being overbearing. It was perfect. Plus it's BREAD-- which totally counts as a carb right? Not a sweet.... perfect for all our new years resolutions.

Key Lime Bread

2/3 cup butter- softened
2 cups sugar
4 eggs
2 Tbsp. grated lime peel
2 Tbsp. lime juice
1 tsp. vanilla extract
3 cups flour
3 tsp. baking powder
1 tsp. salt
1 cup milk

2/3 cup powdered sugar
3 Tbsp. lime juice

In large bowl cream butter and sugar. Add eggs, mix well. Add lime peel, juice and vanilla-- mix until combined. Combine flour, baking powder and salt- add to creamed mixture, alternating with milk.

Transfer to 2 greased bread pans or bundt pan. Bake at 350 for 50-55 minutes. Cool for 10 minutes before removing from pan. Combine glaze ingredients, drizzle over warm bread. Cool completely and serve.


Tuesday, January 4, 2011

Low-fat Buttermilk Blueberry Muffins

To enter our giveaway go HERE

Yes...muffins are something we eat frequently at our house. I like that you can serve them with a breakfast of eggs and bacon or a simple breakfast of cold cereal...they are so versatile, yet they make breakfast a little more exciting. I try to make enough for the kids to eat them for snacks or for another breakfast, but sometimes they just get gobbled right up. I think that the glaze on these blueberry muffins made them just a little more "yummier" than they already were...but you decide for yourself. Regardless of whether you add the glaze or not, these muffins are worth making. They are awesome!

Low-fat Buttermilk Blueberry Muffins
2 c. flour
1/2 c. packed brown sugar
1 T. baking powder
1 t. baking soda
1/2 t. ground nutmeg
1 c. frozen blueberries (don't thaw)
1 c. nonfat vanilla yogurt
1 c. buttermilk

Combine all dry ingredient, stir well. Add yogurt and buttermilk and stir until well blended. Add frozen blueberries, mix just until the blueberries are stirred in...don't mix too long or your blueberries will become mush. Fill greased muffin tins 2/3 full. Bake at 400 degrees for 18-20 minutes or until middle of muffins test done. Top with glaze and serve.

1 1/2 c. powdered sugar

Mix enough milk into your powdered sugar to make a semi runny glaze. Pour on top of hot muffins.

Happy Cooking~

Monday, January 3, 2011

Happy New Year

Happy New Year Readers!

We wanted to kick off the New Year with a total makeover here at Better Than Burgers. We want cooking to be FUN from the moment you start looking for the recipes.

What funner way can we start off the year than with a GIVEAWAY!

We've made a list of our "favorite things" for the kitchen and we want to give them away! So for every 100 followers we get we will have fabulous giveaway-- starting today.

This is currently my FAVE thing to use in the kitchen. My brother in law gave me an amazing Farberware Bundt Pan for Christmas and I have been using it like crazy! There are so many fun things you can make with this. Please tell me i'm not the only one who didn't have one of these. So for our first giveaway you get one of these fabulous bundt pan-- and lucky for you I have some delicious recipes you can try with it coming up this week.
Want to win this? Easy!
Just leave us a comment telling us your "favorite thing" for the kitchen.
PLEASE include your email so we can contact you

Want to win this really bad? Get more entries--
*Blog about this giveaway*
*Facebook about this giveaway*
*"Like" us on facebook*
(we even made this easy and added the icon over there on the right)
*Become a follower*
*Add our new button to your blog*

Leave us a comment for EACH additional entry
example: I added your button to my blog.

Good Luck! Giveaway will be open until Wednesday January 5th at 11:59 p.m. Winner will be announced Thursday morning.

Monkey Bread

I think Monkey Bread is one of those recipes that everyone has their own version of. Unfortunately we didn't eat this much growing up so I didn't have my own tried and true recipe. I've tried a couple I found online and I was sorely disappointed with how dry it came out. I finally decided to whip up my own and I was beyond excited to see it came out perfectly. This is definitely a recipe for the generations.

Monkey Bread

4 cans refrigerator biscuits
1 cup sugar
2 tsp. cinnamon
1 cup butter
1 cup brown sugar

Combine sugar and cinnamon in a large zip lock bag. Cut refrigerator biscuits into 4ths. Coat them with cinnamon/sugar mix. Layer them in a bundt pan. Melt butter over medium heat. When melted add brown sugar and stir together. Pour over biscuits. Bake at 350 for 30 minutes. Let sit for 10 minutes. Serve.


Saturday, January 1, 2011

Creamy Turkey Soup

While growing up, my mom made soup frequently during the Fall and Winter months. There probably wasn't a week that went by that we didn't eat soup at least two or three times. I love soup of all flavors (except Lima Beans and Ham...not a fan of that), my personal favorite being split pea and ham soup...my mom's homemade of course. There is just something about soup that makes you feel so warm and fuzzy inside. I think that it warms the body as well as the soul, so I like to make it for my family too. ALTHOUGH, my family doesn't share my love for soup. In fact most often than not I hear many groans and complaints when I tell the family that I am making soup for dinner. Its very hard to find a soup that they will gobble right down or even compliment my efforts on...but this one hit the spot. Everyone loved it. In fact I heard a few "mmmm's" and "wow, I really like this!" coming out of a few mouths as they slurped their soup down...guess that means it was a hit. Give it a try on your family...who knows maybe you will get the same response!

Creamy Turkey Soup
1 c. chopped carrots
6 potatoes, diced and peeled
1 onion, diced (I left this out because my family prefers "no onion")
8 c. water
8 bouillon cubes, chicken flavored
1-2 c. diced turkey (cooked of course)...you could also use chicken if you want
1 stick butter or margarine
1/2 c. flour
8 oz. jar Cheez Whiz (I used generic and it worked just fine)
Monterey Jack cheese, grated

Put water, bouillon cubes and vegetables in large pot. Cook until vegetable are partially done. In a small frying pan melt butter, add flour and stir until smooth. Return vegetables to a boil and add flour mixture. Stir constantly until flour mixture is completely stirred in (I used a whisk and it worked great). Turn heat to medium low. Add Cheez Whiz and turkey, stir until cheese is melted. Simmer 30 or more minutes or until vegetables are cooked (mine took about 15 more minutes). Top with grated Monterey Jack Cheese and serve.

Happy Cooking~