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

Friday, July 29, 2011

Chocolate Chip MINT filled Cupcakes

Really...doesn't it look like you could just eat 1 million of these cute little things?...you will be happy to know that I DIDN'T...but the DEVIL side of me wanted to eat at least 1/2 dozen of them...they are SUCH A YUMMY TEMPTATION! My suggestion to you is to keep a few, but ONLY A FEW, and then share the rest with the neighbors...ITS just not smart to keep too many of these delicious little dandies around! These Chocolate Chip Mint filled Cupcakes were everything I thought they would be and more. I knew that if I just left them on the counter to tempt me I would eventually (probably sooner rather than later) give in and regret it later (hopefully)...so I shared! Everyone in my house SCARFED them right down, crumbs and all...there wasn't a bite left for even the mice to haul off....don't wait for a special occasion to make these...just whip some up and enjoy a treat or two today.

Chocolate Chop MINT filled Cupcakes

2 c. sugar
1 3/4 c. flour
3/4 c. cocoa
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
2 eggs
1 c. milk
1/2 c. oil
2 t. vanilla
1 c. BOILING water

Heat oven to 350 degrees. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil, vanilla; beat with mixer for 2 minutes. Stir in boiling water (no worries, batter is supposed to be thin). Pour batter into cupcake tins, filling ONLY 2/3 way full...otherwise they run over the top. Bake 22-25 minutes. Cool completely. . Poke a hole in the center of the cupcake, but not all the way to the bottom. Prepare frosting, Chocolate Chip MINT frosting (recipe below). Use a cake decorating bag (or a ziplock bag with a corner cut off) to pipe the frosting into the center of the cupcake where you poked the hole. Using your frosting bag, swirl frosting on top. Sprinkle with crushed chocolate chips or shaved chocolate.


1 2lb bag powdered sugar
1/2 c. milk
3/4 c. shortening
2 T vanilla
1 1/2 T. mint extract (more or less according to your tastes)
1 c. chopped chocolate chips
1/2 c. chopped chocolate chips (to top cupcakes with)
green food coloring

Mix all ingredient together with an electric mixer. Add chocolate chips and food coloring. Frost cupcakes according to directions above. THESE are to die for...you might even give up your right arm for one...they are that good! ahhhhhhhhhh!!!!

PS...don't you love this adorable cake plate that Dayna made me for Mother's Day?! Its perfect for serving ANYTHING on...but I thought these scrumptious cupcakes looked divine as they sat so cute on display (okay...they weren't displayed very long because they got eaten up to fast, but while they were there they looked AMAZING!). Thanks Dayna for my super fun Cake Plate! I love it!!!


Thursday, July 28, 2011

Mint Chocolate Chip Cookies

Today is a fabulous day here at Better Than Burgers!
It's Julie's Birthday!

My mom is absolutely fabulous. We've always been super close and I consider her one of my bestest friends. I wish you all knew her because you would feel the same way!

I hope your birthday is as amazing as you are. Love you Mommers!

Growing up my mom always loved Mint Chocolate Chip Ice Cream. If she got to choose the flavor it was always Mint Chocolate Chip. It easily became one of my favorites as well. So when I saw this recipe I knew it would be a hit. I didn't know that they would easily become my favorite cookie. These will get made time and time again at our house.

Mint Chocolate Chip Cookies

1 pouch sugar cookie mix
1/2 cup butter- soft
1 tsp. mint extract
8 drops green food coloring
1 egg
1 cup andes mint baking chips
1 cup chocolate chips

Mix sugar cookie mix and butter until well combined. Add mint, food coloring and egg. Mix well. Add andes and chocolate chips. Bake at 350 for 8-10 minutes on an ungreased cookie sheet.


Wednesday, July 27, 2011

Taco Supreme Dip

Yep...another Dip recipe. NO, I'm not obsessed or anything...I promise. It's just that during the summer, dinner isn't always a "normal meal" around my house. Life is a little crazy, everyone is coming and going, its hot in my house and I don't want to slow down to spend an hour or more in the kitchen. SOOOO... Sometimes dinner consists of a pasta salad, sometimes its a quick (but good) sandwich and sometimes its chips and dip. This dip can easily be served as a meal. Its hearty and EASY! Its got all the good stuff like cheese & veggies...so its healthy right?! OKAY, so maybe not SO healthy, but DELISH...YES!!!! You will love it, I am sure of it! Give it a try...today~

Taco Supreme Dip
2- 8oz packages softened cream cheese (remove from foil and put in a dish in the microwave
for 30 sec)
1 1/2 c. sour cream
3/4 c. medium salsa
1/2 packet of taco seasoning
1/4 packet of onion soup mix
1 1/2 c. grated Monterrey Jack Cheese

Mix all ingredient together, stirring with an electric mixer. Pour into a casserole dish or 9x13 baking pan. When ready to serve, top with;

Diced tomatoes
Grated cheese
Diced onions
Black beans

Serve with Corn chips or Wheat Crackers (like a Triscuit)

ENJOY this!!!


Tuesday, July 26, 2011

Bacon/Avocado Grilled Cheese

I was searching for some new lunch ideas a few days ago and found this recipe for a new version of grilled cheese. It looked absolutely divine and so different. Some of the ingredients (apples) were odd but I love a little sweet with my salty. I was willing to give it a try. I am SO glad I did. This sandwich is amazing! I would happily eat this every day for the rest of my life.

Bacon/Avocado Grilled Cheese

2 slices sourdough bread
1 slice pepper jack cheese
1/4 avocado (sliced
1 slice bacon (broke in half)
4 thin slices of apple
1 Tbsp. butter

Spread the outside pieces of bread with butter. On the inside assemble pepper jack cheese, avocado slices, bacon and apple slices. Close and grill for 2-3 minutes on each side.


Monday, July 25, 2011

Tonya's Fruit Dip

Dip...need I say more??? You all know how I LOVE DIP...ALTHOUGH, this one is for fruit....which makes it "good for me" right?! You have to make this...you will regret it if you don't! I made a request on Facebook awhile back for some tried and true recipes for summer. I got several replies and have had a blast trying them all out! This recipe was from one of my sweet neighbors, she has since moved across town so I never get to see her anymore, but I still call her my neighbor because living in a small town, you can live quite a distance apart and still be neighbors...ANYWAY, I was thrilled when she sent me this recipe, but EVEN more thrilled when I tried it out! CAN you say FANTABULOUS?!!! I seriously could eat this fruit dip with a spoon... I didn't, but I could! Its DIVINE!!!! I will forever be in your debt Tonya...this SCRUMPTIOUS dip is to die for!!!!!

Tonya's Fruit Dip
1 8oz cream cheese
1 T. vanilla
1 c. brown sugar
toffee bits (I used 4 Skor Bars...crushed)
1 8oz whipped topping

Mix all ingredient together in a medium sized bowl. Chill until ready to serve. Serve with sliced apples, banana chunks, strawberries etc....OR go a little bit farther and serve it with brownie chunks....YUM, YUM, YUM....make some and bring it to my house!!!


Friday, July 22, 2011

Cheesy Spinach Dip

I am a lover of DIP, any DIP...I don't think I've ever tried one that I didn't want to eat again (and again and again). This dip is stupendous! Its full of cheese...which makes it spectacular and a definite MUST EAT in my book!! A lady from my church made it for a youth activity, I tried it on a corn chop and fell in love with it immediately...it was so stinkin good that I had to have my daughter email her THAT NIGHT to get the recipe because I needed to have a bowl of it sitting in my fridge so that I could eat it whenever I wanted to...(Dang...and that's just what I did). I finally had to tell the kids to eat it all up because I just couldn't control myself any longer. You could make this for any group get together and YOU WOULD be loved forever OR you could just make up a bowl and leave it in the fridge like I did...dipping into every single time you walked past the refrigerator....yep, that works too. Either way, you should make some up today! Its fanTAStiC!!!

Cheesy Spinach Dip

1 lb Velveeta Cheese
4 oz. cream cheese
1 can diced tomatoes with green chilies, UNdrained
8 slices of cooked bacon
10 oz. chopped spinach. If spinach is frozen...thaw it and drain it.

Melt Velveeta and cream cheese together. Add remaining ingredient. Serve WARM.

*When Kim served it at the youth activity, it was in a crock pot to keep it warm. It worked out great that way. I liked it both warm as well as cold.

**Serve it with corn chips or your favorite cracker


Thursday, July 21, 2011

Green Burritos

We love anything that resembles Mexican food at our house. I saw these delicious looking chicken burritos and knew they would be a hit. I was absolutely right. This sauce is AMAZING and so different from anything we were used to. Your family will love them.

Green Burritos

Green Sauce
1 cup salsa verde
1 package buttermilk ranch
1/3 cup cilantro
1/3 cup sour cream
1/3 cup mayonnaise
1 tsp garlic
1/2 tsp course salt
1 Tbsp. lime juice
1/4 tsp. cumin
1/4 cup sugar

Put all ingredients in a blender and mix well.

6 tortillas (we use the non-cooked ones)
2 cups shredded chicken (cooked)
2 cups cheese
1 can pinto beans
1 cup brown rice (cooked)

Cook tortillas. In each tortilla add a small spoonful of green sauce, chicken, cheese, black beans and brown rice. Roll closed, place in 9x9 cooking pan and continue until all ingredients are gone. Pour remaining sauce on top of burritos and sprinkle remaining cheese on top. Bake at 350 for 40 minutes (covered with tin foil). Remove tin foil and let cook another 10 minutes or until cheese is bubbly.


Wednesday, July 20, 2011

Carol Wright's Chicken Salad

Yes, I realize there are SEVERAL chicken salad recipes on our blog...all of which are AMAZING!!! This recipe came from a dear sweet lady that I knew since I was a little girl. She was an amazing cook and taught many of us, in our little town, how to make the perfect pie crust from scratch. She passed away a few years ago, which made me very sad...but every time I pull out one of her recipes it reminds me of what a wonderful lady she was...and that her legacy lives on! This Chicken Salad recipe is NOT ONLY extremely tasty, but it makes a large amount of salad, which makes it PERFECT for family reunions, church dinners, baby showers, bridal showers...etc... you won't believe HOW GOOD it is. I was a little leery about putting rice in it at first, but its superb...honestly it is!!! After the first bite, you won't be able to stop eating it! When I made it, it was served on Croissants that we purchased from the bakery, but it would be equally as good stuffed in a cream puff or on a plain bagel...I've even served this on Kaiser Rolls and we loved them. Make some up for your next big gathering and IMPRESS your guests...or make a smaller batch and serve it up for dinner. Its perfect for summer!

Carol Wright's Chicken Salad
5 c. cooked chicken (refer to * at the bottom of the recipe)

Marinate overnight in:
2 T. oil
2 T. orange juice
2 T. vinegar
1 t. salt

Put all ingredient in a large ziplock bag and store in the fridge overnight.

In a large bowl, add marinated chicken and;

1 1/2 c. small red grapes (or more), sliced in half
1-13 oz can pineapple tidbits
1 c. sliced almonds
3 c. cooked white rice

Mix all together. Serve on croissants, in cream puffs, on plain bagels, in a roll or any which way you might like it. Makes a very large salad....enough for 25- 1/2 c. servings.

** I boiled up some boneless, skinless chicken breasts and then shredded them for my salad. You could probably use canned chicken if you choose, I just thought it might be a little more pricey and so I chose to do it the "old fashioned way". I think it would also taste AMAZING if you used a cooked chicken from the deli too...with all that yummy flavoring that they have on them, it would make the salad that much better. YUM!


Tuesday, July 19, 2011

Pretzel Bites

A few weekends ago I went to the mall with my little sister. She picked up some pretzel bites and I tried SO hard to stay on my diet and not pick at them. It didn't work out too well because these things are AMAZING. I found a recipe for them and made them for lunch one day. So yummy. So easy! You won't regret it.

Pretzel Bites

Rhodes Frozen Roll dough
(each roll makes 4 bites--decide accordingly)
1/4 cup melted butter
Kosher salt

Cut each thawed roll into four equal sections. Place dough bites on greased sheets. Let dough rise until double in size. Bring a large pot of water to a gentle boil. When dough has risen, place about 10 pieces into the boiling water. Tossing gently for about 45 seconds. Remove with a slotted spoon and place bites on a paper towel to drain slightly. Move bites to a greased baking sheet and bake at 375 for about 15 minutes or until golden brown. Brush with melted butter and sprinkle with kosher salt. Serve with warm cheddar sauce. (melted velveeta or cheddar chip dip)


Monday, July 18, 2011

Spicy Cheeseburger Soup

I realize that its the middle of Summer and its not really "soup season" BUT there are a few days here and there that are cloudy, wet and cold and those days make me feel a little like its "soup season". I have been making this soup since my kids were just little. Its one of the few soups that everyone seemed to like. Leftovers were a plus because everyone was excited to eat this soup again and again until it was gone. Make up a big pot of this the next time your having a "soup kind of day".

Spicy Cheeseburger Soup
6 c. water
4 c. cubed peeled potatoes
2 carrots, peeled and diced
2 t. onion powder
2 t. garlic powder
4 beef bullion cubes
1 lb. ground beef, cooked and drained
2 1/2 c. milk, divided
3 T. flour
8 oz. processed cheese (Velveeta)
1/2-1 t. cayenne pepper, optional (more or less according to your tastes)
Cooked Bacon crumbles

In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in ground beef and 2 c. milk. Heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil and cook for 2 minutes until thick and bubbly. Stir continually so that it won't stick to the pan. Reduce heat; stir in cheese until melted. Add cayenne if you choose to use it. Top with cooked bacon right before serving.


Friday, July 15, 2011

Melissa's Harvest Chicken Salad

Salad is one of my fav's for summer. I could eat it every meal...the family doesn't always share my enthusiasm for salad, so I don't make it as often as I would like...but I make it more frequently than I do during the winter months. One of my friends made this for a church function and it was a huge hit. My family was equally delighted when I made it at home. Its got chicken in it therefore I think it counts as an "Entrée" instead of a "salad" but you can decide which course you want to serve it as...just serve it, you'll be glad you did.

Melissa's Harvest Chicken Salad
2 oranges
1/3 c. fat-free mayo ( I used regular because thats all I had)
2 T stone ground mustard (this is the powder...I suggest you use only 1/4-1/2 of what it calls for UNLESS you love the taste of dry mustard...it truly gives it a PUNCH...or you could even leave it out if you want to)
2 t. sugar
1/4 t. salt
1/4 t. pepper
1 small garlic clove, minced

1 package (6 oz) baby leaf spinach
2 c. diced roasted chicken (we used canned...just drain it first...it worked WONDERFULLY)
1 c. diced celery
2 medium apples, diced
1/2 c. chopped red onion
3/4 c. dried craisons
1/2 c. toasted pecan halves (optional...bUT I feel they really ADD to it)

Dressing: Zest one orange to measure 2 t. zest. Juice oranges to measure 1 c. juice. Combine orange zest, mayonnaise, mustard, sugar, salt, pepper and garlic. Whisk until smooth. While continually whisking, add orange juice in a thin and steady stream. Set dressing aside.

Salad: Place spinach in bottom of serving bowl. After chopping and dicing all veggies and apples, add them to top of spinach in a "layering" fashion, topping with the pecans. To serve, drizzle dressing over salad, toss to coat. Top with orange segments and crouton's if desired. Serve immediately.

*Note...don't bother saving the leftovers..they go mushy. I learned that from experience.

Serves 12 people. 1 (1 cup) serving= 100 calories


Thursday, July 14, 2011

Jalapeno Popper Grilled Cheese

I LOVE Jalapeno poppers so when I saw this inspired recipe for grilled cheese I had to make it. This sandwich is divine!! I couldn't get enough of it. It was the perfect lunch that I will be making over and over.

Jalapeno Popper Grilled Cheese

1 jalapeno pepper-- cut in half lengthwise and seeded
2 slices sourdough bread
1 Tbsp. light butter
1 Tbsp. light cream cheese
1/4 cup shredded cheese

Place the pepper on a baking sheet with the cut side down. Broil for 9-10 minutes until the peppers are blackened. Place in a ziplock bag and seal. Let cool until you can handle them. (about 20 minutes) Remove the skins from the peppers. (should pinch off easily). Spread butter on the outsides of each slice of bread. Spread cream cheese on inside of one slice. Add cheese and peppers. Close sandwich and grill for 2-3 minutes on both sides.

1 sandwich = 10 points (points plus)


Wednesday, July 13, 2011

EASY Key Lime Pie

This dessert is so light and so stinking good that seriously, you might want to eat the entire pie by yourself...I wanted to, but didn't...although the thought DID cross my mind on several occasions. This amazing Key Lime Pie is perfect for summer...maybe because its made from lime and lime reminds me of all things fresh and summery. Enjoy this at your next backyard barbecue or just enjoy it as a nice summer treat.

EASY Key Lime Pie

8 oz. extra creamy whipped topping (any brand works)
1 can (14 oz) sweetened condensed milk
1/2 c. lime juice
1 prepared 9" pie shell (could make from scratch or buy frozen and cook the shell, I made mine from scratch)
lime green food coloring (I actually had some LIME green food coloring, but you could use yellow and green mixed together)

Combine whipped topping, sweetened condensed milk and lime juice. Whip with electric mixer until smooth. Squirt in several drops of food coloring until you get the desired "greenish/yellow" color. You don't want it to be too green or it looks like it should taste like mint...not too yellowish or you will think it should taste like lemon...there is a happy medium in there somewhere. I just kept putting a few drops in and stirring it up until I was happy with the color!

Pour mixture into prepared pie shell and chill for at least 2 hours OR overnight. Top with whipped topping when your ready to serve but only if you want, I didn't and it tasted DIVINE!


Tuesday, July 12, 2011

White Chocolate Strawberry Popsicles

A few weeks ago at the grocery store I was unfortunate enough to get in a check out line with the worlds SLOWEST cashier. I always feel super awkward-- I'm annoyed with their speed but I don't want to be rude and pack up all my stuff and move to another line. So I stood there bored for 20 minutes (there was only 1 person in front of me with maybe 20 things--- he just didn't know how to weigh stuff and had to keep calling for help). Luckily stores put all sorts of crap up next to the register for situations just like this. That's where I found these Popsicle molds, and after 20 minutes somehow I was convinced my life could not go on without them! I found this fabulous recipe for Strawberry Cheesecake pops but when I went to the store all they had was White Chocolate pudding. So that's where these beauties came from. They are AMAZING. Guilt free and delicious.

White Chocolate Strawberry Popsicles

1 package sugar free/fat free white chocolate pudding
2 cups skim milk
2 cups strawberries

Combine pudding mix and milk. Whisk together for a few minutes and let sit in fridge until set (aprox 5 minutes). While pudding is setting blend strawberries until liquefied in a blender. Layer ingredients in Popsicle molds until full. Freeze until frozen solid. Makes 8 Popsicles.

1 Popsicles = 1 point (points plus)


Monday, July 11, 2011

Maylene's Italian Meatball Subs

Easy meals are my favorites, especially with a family of hungry people. This Italian Meatball Sandwich is EASY, EASY and tastes delish too! It reminds me a lot of the meatball subs that you can get at Subways....which my boys LOVE! They make up in a hurry and can feed a large crowd or a few people....just depends on how much you want to make. You can also toss it in the crock pot for an even faster, EASIER meal! Woo hoo...can't beat SIMPLE AND SCRUMPTIOUS!

Maylene's Italian Meatball Subs
1 c. Italian bread crumbs
1 t. dried parsley
1 1/2 t. garlic powder
1 egg
1/2 c. Parmesan cheese (I only used 1/4 c.)
1 1/2 lb. ground beef

1 jar spaghetti sauce (like Prego or Ragu)
6-8 Hoagie Buns

Combine first 6 ingredients. Form into meatballs and place in a 9x13" baking pan or crock pot. Pour spaghetti sauce over the top of meatballs. Bake at 350 degrees for 1 hour OR cook in crock pot on high for 4 hours. Serve on hoagie buns. Top with grated mozzaralla cheese if desired.


Friday, July 8, 2011

Garlic Cheese Biscuits

These biscuits taste as good as they look. They are light and fluffy and YUMMY. I give them
"4 stars"! They were gobbled right up as my kids ate one right after another...BUT the key to serving and eating them is doing it while they are hot, while the butter melts right into them...mmmmmmm. They tend to go a bit "dry" and crumbly if you let them cool. Serve them with your favorite soup or Sunday dinner...actually, serve them with anything because they will make any meal a "little bit" better!

Garlic Cheese Biscuits

2 c. Bisquick
2/3 c. milk
1/2 c. shredded cheddar cheese
2 T. melted butter
1/4 t. garlic powder

Heat oven to 450 degrees. Mix Bisquick, milk and cheese to form a soft dough. Spoon dough into a greased muffin tin. Bake for 8-10 minutes. Mix garlic with melted butter and brush onto HOT biscuits. Serve~

*I doubled this batch and it made about 12 good sized biscuits. For a smaller batch, leave recipe as is. Happy Eating!!!


Thursday, July 7, 2011

Buffalo Chicken Burgers

Buffalo sauce and chicken is one of my favorite combinations. So when I saw a recipe for Buffalo Chicken Burgers I made sure it went on our weekly menu. It was the perfect summer night food. Eating these burgers while sitting in the backyard shade and watching our puppy play in the grass. A perfect food for a perfect night.

Buffalo Chicken Burgers

1 lb. ground chicken
1/4 cup Franks Hot Sauce
4 multi grain thin buns

Combine ground chicken and hot sauce. Mix well. Form into 4 patties and cook on griddle until done. On each thin bun add chicken patty, cheese, lettuce and tomatoes. Serve.

1 sandwich = 8 points (points plus)


Wednesday, July 6, 2011

Cinnamon Applesauce Pancakes

Another pancake recipe...something to shake up the breakfast menu. These pancakes are yummy served with butter and maple syrup...but personally...I enjoy butter and powdered sugar..mmmmmmmmmmmmmm!

Cinnamon Applesauce Pancakes
2 egg whites
2 egg yolks
2 c. flour
1 1/2 c. milk
1 c. applesauce
1 T. cinnamon
1/4 c. oil
3 T. sugar
2 T. baking powder
1 t. salt

Separate eggs. Place the egg whites in a medium mixing bowl and whip with an electric mixer until egg whites are fluffy and form a peak. Add sugar and egg yolks and mix well. Add remaining ingredients. Pour 1/3 c. of batter onto a hot griddle sprayed with pan coating. Cook each side until golden brown. Serve with butter and maple syrup.


Tuesday, July 5, 2011

Avocado Ranch Dressing

I love ranch dressing. It's a staple at our house. We pour it, dip it and top it on everything. I thought I would switch things up a bit and a few days ago I made an avocado version of our favorite flavor. SO yummy. We ate it on top of the BLT Salad and everyone raved about it. It is definitely being added into our rotation.

Avocado Ranch Dressing

2 whole avocados
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. buttermilk
3 tsp. vinegar
1/4 tsp. dried parsley
1/4 tsp. dried dill weed
1/4 tsp. onion powder
2 garlic cloves, minced
2 Tbsp. dry ranch seasoning

In a blender combine all ingredients and blend until smooth. Chill in fridge until ready to serve.


Monday, July 4, 2011

Steak Fajita

Leftovers don't always have to be eaten the same way they were originally cooked. Sometimes your able to "shake them up" a bit and make a brand new meal out of them. Thats what we did with the extra steak that we barbecued (see Saturday- July 1, 2011's posted recipe). The kids were dying for me to make Steak Fajita's out of our leftovers, so thats what I did. Any leftover steak would work, but I recommend trying the steak rub recipe that I posted on Saturday...it is AWESOME!

Steak Fajita
4 leftover steaks, cut into thin strips
shredded lettuce
diced onion
chopped tomato
shredded cheese (any will do, we used cheddar)
chopped olives (if you like olives)
diced avocado (didn't have any...but wished I did)
Tortilla shells
favorite dressing (we used chipotle dressing)
-could use guacamole, sour cream, ranch or taco sauce...all of which would taste YUM!

Warm steak strips in a frying pan with a small amount of oil. Remember they have already been cooked, so all you want to do is "warm them". Don't cook too long or your meat will be tough. Fill tortilla shell with meat, your favorite toppings and dressing. Serve warm.


Friday, July 1, 2011

Cam's Steak Rub

Happy July 4th weekend!
Many of us have big barbecues planned, camping trips underway and reunions galore this weekend...if your cooking steak you will want to try out this lumptious "STEAK RUB"...if you aren't planning on cooking steak, your going to want to change the menu!!! Its a dandy, give it a try!!

Cam's Steak Rub

1/2 t. cayenne pepper
1/2 t. cumin
1/2 t. mustard powder
1 t. garlic powder
1 t. onion powder
2 t. pepper
4 t. paprika
4 t. salt

Mix all together and RUB onto your steaks...it covered 8 steaks PLENTIFULLY. Grill steaks on your barbecue grill. EAT UP!

* I'm not much of a steak eater, but these WERE AWESOME!!!
*PS...cook a few extra steaks so that you can make Steak Fajita's on Tuesday when I post the recipe...You won't be disappointed I can assure you of that! OH YUM!!