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Wednesday, December 31, 2014

Sweet-n-Nutty Cheese Spread


HAPPY NEW YEARS EVE!!!!
 I am sure most of you are
busy planning fun events for the evening...parties, get togethers with friends and family...and then there is the FOOD...the glorious, wonderful FOOD that will be eaten as you bring in the New Year...WELL, this Sweet-n-Nutty Cheese Spread is something you can throw together in 2 minutes (no...really, 2 minutes) and it's a crowd pleaser!
I served it with Wheat Thin crackers and it disappeared so quick that I barely got to taste it. The sweet caramel flavor is perfect with the rich cream cheese, then paired up with the salt of a Wheat Thin cracker...a complete and satisfying treat with every bite! 

Have a safe, and SCRUMPTIOUS, New Years Eve!

Sweet-n-Nutty Cheese Spread
1 (8oz) cream cheese
3/4 c. caramel ice cream topping
1/2 c. chopped pecans

Wheat Thins (to serve with the spread)

Place opened cream cheese on a plate. Cover with caramel. Top with chopped pecans. Serve with your favorite cracker. 

*I told you it would only take you 2 minutes :)

Julie~ 

Tuesday, December 30, 2014

Crock Pot Artichoke Dip

I'm a huge fan of artichoke dip...but I had never tried it in the crock pot before. I tried it and decided that it is the perfect recipe for me...throw it all in the crock pot and let it cook! Its packed full of cheese and yummy artichoke flavor. We dipped pieces of ripped up french bread in the Artichoke Dip as well as Wheat Thin crackers and we loved them both. This would be a great appetizer for your New Years Eve party or just any ol' time that you are craving a little something yummy for dinner!

Crock Pot Artichoke Dip
3 cans (14oz) artichoke hearts (NOT the marinated artichokes), drained and chopped
1 (10oz) package frozen spinach, thawed and drained completely (squeezed dry)
2 cloves garlic, minced
1 1/2 c. mozzarella cheese, shredded
3/4 c. fresh parmesan cheese, shredded
3/4 c. milk
3/4 asiago cheese, shredded
1/3 c. mayonnaise 
1/4 t. pepper
1/4 t. salt
1 (8oz) package cream cheese, cubed

Place artichokes, spinach, mayonnaise, milk, all cheeses (except cream cheese) and salt and pepper in crock pot. Stir well. Top with cubed cream cheese. Place lid on crock pot and cook on low for 3-4 hours, stirring periodically. Serve with your favorite artisan bread, crackers or tortilla chips.  

Julie~

Friday, December 26, 2014

Julie's Berry Cheesecake Crisp

If your "after Christmas" day is like mine, its a very slow moving morning. I like
to keep things easy for breakfast, and although there are many "easy" recipes you could make, 
this is one of my favorites. Its a light and fresh tasting breakfast crisp that will please everyone. 

Julie's Berry Cheesecake Crisp

1 pkg. HOMEMADE style tortilla shells

Lightly "fry" in a frying pan sprayed with cooking spray. Set aside. 

In a mixing bowl, combine:
1 8 oz cream cheese, softened
1 8oz. whipped topping
1/3 c. powdered sugar

Mix until smooth. Spread onto cooked tortilla. 

Top with Danish Dessert (comes in a box over by the Jello), prepared to package instructions....and your favorite fruit. Mine was topped with strawberries and blackberries. Easy and YUMMY!

Julie~


Wednesday, December 24, 2014

Halle's Pumpkin Spice Hot Chocolate

Its CHRISTMAS EVE...a busy day at my house. As the day draws to an end,
we sit around the Christmas Tree and read the Christmas story from the Bible. We think of the true meaning of Christmas and we reminisce about Christmases gone by...and there is no better time to sip
a warm cup of this delicious Pumpkin Spice Hot Chocolate than TONIGHT. Its rich and creamy, and packed full of all those yummy spices that remind you of pumpkin pie!

Merry Christmas to you MY FRIENDS. May your special holiday be filled 
with family, friends and the joy that comes from knowing the Jesus Christ is our Savior!


Halle's Pumpkin Spice Hot Chocolate
1/4 c. canned pumpkin puree
1 t. pumpkin pie spice
1/4 c. powdered sugar
1 T. cocoa powder
2 1/2 c. milk
2 fun sized hershey's milk chocolate bars
Reddi Whipped cream (in the spray can)
ground cinnamon 

In a sauce pan combine milk and cocoa powder. Heat, whisking constantly. Add sugar, pumpkin spice, pumpkin and candy bars. Continue to heat until sugar is dissolved and the milk is warm. Remove from heat. Pour into cup. Top with Reddi Whip. Sprinkle a dash of cinnamon. 

Have a VERY MERRY CHRISTMAS from our house to yours!
Julie~

Monday, December 22, 2014

THE BEST Pumpkin Pie

Its pumpkin pie time...AGAIN. YOU will never get a complaint from me about pumpkin pie. 
In the past I've made pumpkin pie and it tends to be a little watery. THIS is NOT at all watery. It sets up perfectly and is the PERFECT pumpkin pie! I LOVE, LOVE, LOVE it!!! It doesn't get better
than this!!! ITS making its way to my Christmas table, and maybe even for breakfast! 
Its my favorite Pumpkin Pie for sure!!

THE BEST Pumpkin Pie
1-15 oz pumpkin puree
1-14 oz sweetened condensed milk
2 eggs
1 t. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/2 t. salt
1- 9" unbaked pie crust
Whipped topping

Preheat oven to 425 degrees. In a large bowl, combine all ingredients EXCEPT pie crust and whipped topping. Mix well. Pour into prepared pie shell. Bake for 15 minutes, THEN REDUCE oven temperature to 350 degrees and bake for another 35-40 minutes, or until knife inserted comes out clean. Cool. Top with whipped topping OR homemade whipped topping (my preference). 

Homemade Whipped Topping:
2 c. heavy whipping cream
1 1/2 T. vanilla
4 T. sugar

Whip whipping cream until it forms peaks (don't whip too long or it will turn into butter). AFTER peaks form, add vanilla and sugar and whip until combined. Top each serving piece of pie with this whipped topping. 

Julie~

Friday, December 19, 2014

Double Decker NO BAKE Pumpkin Pie

Pumpkin ANYTHING is my go to dessert! THIS AMAZING Double Decker NO BAKE PUMPKIN PIE is completely out of this world delicious! I adore it!! Its a light fluffy plate of yumminess! I will be making this from now until FOREVER! Its seriously the BOMB of pumpkin pies! Its half cheese cake, half pumpkin pie and 100% delicious!!

Double Decker NO BAKE Pumpkin Pie
1 graham cracker pie crust (the 9oz size...it is NEW)
8 oz. cream cheese, softened
2 T. heavy cream
2 T. sugar
3 c. thawed whipped topping

Mix the cream cheese, cream, sugar and whipped topping together until smooth. Spread in the bottom of graham cracker crust. Set aside. 

1 c. cream 
2 pkg. vanilla pudding mix (small box 3.4 oz)
15 oz pumpkin puree
2 1/2 t. pumpkin pie spice


Mix cream and pudding mixes together until combined. Add pumpkin and spice. Whip until blended. Spread over cream cheese layer. Refrigerate for 2-3 hours. 

2 c. heavy whipping cream
1 1/2 T. vanilla
4 T. sugar

Whip whipping cream until it forms peaks. Add vanilla and sugar and whip until combined. Top each serving piece of pie with this YUMMY REAL whipped topping. 

Julie~ 

Wednesday, December 17, 2014

Stacked Banana Waffles

Banana's are one of my "comfort foods". These Banana Waffles just melt in your
mouth. I've always liked banana's on my waffles/pancakes and french toast...so I knew I would love these! They have a rich buttery vanilla syrup that tops off the waffle and makes them a definite winner in my book!

Stacked Banana Waffles
2 c. flour
3 t. baking powder
1 t. salt
2 eggs
2 c. milk
1/3 c. oil
1/2 package (3.4oz box) banana cream pudding

In a mixing bowl add all the dry ingredient. Whisk together. Add the eggs, milk and oil. Beat until combined...don't over mix. Cook in a waffle iron, according to waffle iron directions, (*make syrup while waffles are cooking). Set cooked waffles aside. Serve with Vanilla Syrup, sliced bananas and whipped topping. 

Vanilla Syrup:
1 c. sugar
2 T. cornstarch
1/4 c. butter
1/4 t. salt
1 T. vanilla
2 c. water

IN a sauce pan, bring water to boil. Add sugar and cornstarch. Stir for 3-5 minutes. Add butter, salt and vanilla. Stir until butter is melted. Remove from heat. Allow to cool slightly before using. 

Julie~

Monday, December 15, 2014

Berry Delicious French Toast

I can't say enough good about these Berry Delicious French Toast. Its amazing what a little 
variety can do to a plain old piece of "french toast". This french toast would make the perfect
breakfast for Christmas morning or just on any ol' day of the week. Its MOUTH WATERING good!

Berry Delicious French Toast
4 eggs
2 c. heavy cream
1 t. vanilla
2 T. sugar
1 t. vanilla
1 loaf dense bread (french or homemade works best)

Filling:
8 oz cream cheese, softened
8 oz whipped topping
1 c. powdered sugar
1 c. frozen (but thawed) mixed berries, drained well

Slice bread into 1/2" thick slices. Set aside. Mix top 5 ingredient together in a mixing bowl. Set aside. For filling: Mix everything EXCEPT the berries. Whip until completely combined. Add berries. Stir until combined. Spread desired amount of filling on one slice of bread. Place a top piece of bread onto bread with filling...making a sandwich.Preheat griddle or frying pan to a medium heat. Spray pan with cooking spray. Dip "sandwiches" into egg mixture, making sure to coat both sides. Place "sandwich" into hot pan. Cook for 2-4 minutes (depending on how fast it cooks and how done you like your french toast). Flip over and cook for another 2-4 minutes. Repeat until all french toast is done. Serve with berry syrup (Berry Syrup recipe below) and a dollop of "filling" mixture. 

Berry Syrup:
2 1/4 c. sugar
3/4 c. water
3 c. frozen berries

Combine sugar and water into sauce pan. Stir to combine. Add berries and bring to a boil. Boil for 5-7 minutes or until syrup thickens, stir constantly (it won't be SUPER thick, but thick none-the-less). Serve on top of Berry Delicious French Toast.

Julie~

Friday, December 12, 2014

Julie's BEST Crusted Apple Crisp

Apple crisp has never been a favorite. Its always soggy and taste more like oatmeal with
limp apples...so needless to say, I very seldom make it. BUT...I bought a case of apples this year and my son begged me to make it. I came up with some changes to one of my recipes and thought it was worth a try....I must say, that it WAS MOST DEFINITELY worth the try. Of course, the apples go a little limp...thats what apples do when they get cooked, BUT the combination of the crust and topping crisped everything right up! I was pleasantly surprised and will make this again and again, I am sure. It was more than I hoped for and made me a believer in "Apple Crisp" once again! GO ME!!

Julie's BEST Crusted Apple Crisp
1 1/2 c. oatmeal (old fashioned)
1/2 c. granola (any flavor, any kind)
1 1/2 t. nutmeg
2. c. brown sugar
1 c. flour
1 T. cinnamon
1 t. salt
1 c. softened butter (not melted...just room temperature)
1/2 c. chopped pecans
10 c. sliced apples (peel them if you want...I left the peelings on hoping that they wouldn't go quite as soggy)
1/3 c. sugar + 1/2 t. cinnamon

Combine oatmeal, granola, nutmeg, cinnamon, flour, sugar, salt and butter until crumbly. Mix in pecans. Press 1/3 mixture on the bottom of a 9x13" pan that has been coated with cooking spray. Spread apples over crust. Combine 1/2 t. cinnamon and  1/3 c. sugar together. Stir to combine. Sprinkle over the top of apples. Top with remaining streusel crumb mixture. Spread evenly over the top. Bake at 350 degrees for 50-55 minutes. Serve hot or let cool (I let it cool, then added a dollop of whipped topping). 

Julie~

*Use golden delicious or granny smiths for this recipe. Red delicious has more juice and will increase the risk of the crispy crust and topping, to go soggy. 


Wednesday, December 10, 2014

Cinnamon Roll Cheesecake Crepes

Cinnamon rolls + Crepes= HEAVEN for breakfast.These are perfect crepes for 
breakfast, or even brunch! They have a rich cheesecake filling in the middle that is TO DIE FOR! 
It just doesn't get much better than Cinnamon Roll Cheesecake Crepes...it just doesn't!

Cinnamon Roll  Cheesecake Crepes
Crepes:
3 c. flour
1/2 sugar
5 eggs
4 T. melted butter
1 T. oil
3 t. vanilla

Cheesecake filling:
8 oz. whipped topping
8 oz. cream cheese
1 c. powdered sugar

Cinnamon Glaze:
8 T. butter
1 1/3 c. brown sugar
1 t. vanilla
2 t. cinnamon

For crepes:
Mix all ingredient together until smooth. Heat a frying pan (on medium heat). Spray pan with pan coating. Pour approximately 1/3 c. batter into the pan. Tilt and turn the pan immediately so the batter coats the bottom of frying pan. Cook until batter bubbles, flip and cook for about 30 seconds more.
Remove from pan, repeat process until all batter is cooked.   

For filling: 
Soften cream cheese for 30 seconds (unwrapped) in the microwave. Place whipped topping, cream cheese and powdered sugar in a mixing bowl. Mix with electric hand mixer until fluffy and free from lumps. Set aside. 

For glaze:
Place butter and brown sugar in a sauce pan. Melt together while stirring. Stir in vanilla and cinnamon. Remove from stove. 

Making the crepe:
Place desired amount of cheesecake filling down the center of cooked creped. Roll crepe up (refer to picture at the top of post), drizzle (or pour) cinnamon glaze over the top of crepe. Repeat and serve immediately. IF you wanted, add a dollop of whipped topping to the top of crepes when serving. 

Julie~

Monday, December 8, 2014

Grilled Pork Chops

Okay, okay....grilling season MIGHT be over, but if many of you are like me....your grill is just
out the back door and can be used ALMOST year round (as long as its not covered with snow). 
These pork chops are moist and packed with rich, juicy flavor. I always make extra pork chops so I can slice them into pieces and put them on salad the next day. 

Grilled Pork Chops
6 boneless pork chops (bone in works too...I just prefer the boneless)
1/4. c. oil
1/3 c. lemon juice
1 t. garlic powder
1/4 t. pepper

Mix oil, lemon juice, garlic powder and pepper in a small dish. Heat grill to 375 degrees. Place meat on the grill. Using a pastry brush, brush oil mixture onto meat. Cook until browned, turn meat over, baste with oil mixture again. Continue process until meat is done. Pork cooks fast, so be careful not to burn it. Enjoy!

Julie~

Friday, December 5, 2014

Julie's Strawberry Cheesecake French Toast Sandwich

FABULOUS is the word that comes to mind when I tasted this delectable dish! Its a little 
bit of heaven with every bite, in fact this is most likely what they serve at the pearly gates when you 
enter...I'm sure of it! BUT honestly....who doesn't love a little strawberry and cheesecake for breakfast??!!....I DO!

Julie's Strawberry Cheesecake French Toast Sandwich
4 eggs
2 c. heavy cream
1 t. vanilla
2 T. sugar

Combine all ingredient in a mixing bowl. Set aside. 

8-10 slices heavy bread (homemade or french bread)

Heat griddle or frying pan, spray with cooking spray. Dip each slice of bread into cream mixture, making sure both sides are dipped. Place on HOT griddle. Cook french toast 2-4 minutes on each side or until cooked through. Set aside. 

Filling:
1-8oz cream cheese, softened
1- 8oz tub whipped topping
1/3 c. powdered sugar

Soften cream cheese. Whip cream cheese and whipped topping together until lumps are gone. Add powdered sugar. Mix until combined. Set aside. 

Topping:
1 pkg. Danish Dessert (make according to instructions for "fruit sauce" on back of box)
1 lb. strawberries, sliced
whipped topping

Make Danish Dessert. When done, add sliced strawberries...NOW you will build your sandwich!

Place one piece of french toast on serving plate. Spread desired amount of cheesecake filling on it. Top with another piece of french toast. Top with Danish Dessert (with strawberries already in it). Top with a dollop of whipped topping. Wahla....you have your sandwich!!

Julie~


Wednesday, December 3, 2014

Julie's Cheesy Chicken Pasta

A little comfort food never hurt anyone. This Cheesy Chicken Pasta is perfect
for a cold night, sitting in front of the fireplace, listening to Christmas music. The cheese
sauce has a rich cheesy flavor that just warms the soul. Its a mouthful of goodness!

Julie's Cheesy Chicken Pasta
8 c. cooked and prepared pasta (I used Bow Tie pasta, but you can use whatever you want)
Frozen breaded chicken strips (raw, but frozen), cooked according to package instructions

Cook pasta according to package instructions. Cook chicken according to package instructions.

Cheese Sauce:
4 c. heavy cream
1 c. butter
2 c. grated white cheddar cheese
1 c. grated mozzarella cheese
1 c. grated fresh Parmesan cheese

In a medium sauce pan combine cream and butter. Bring to a slow simmer, stirring constantly until the butter is melted. Gradually stir in cheese (all). Reduce heat to low and stir until all cheeses are melted. Serve immediately. Sauce will thicken as it cools.

Place desired amount of pasta on plate. Top with cheese sauce and chopped chicken strips. Garnish with shredded cheddar cheese if desired. Serve immediately. 

Julie~

Monday, December 1, 2014

Honey Salmon

There are times that I wished I lived on the coast...the beach, the constant sunshine, AND the SEAFOOD!! Salmon is one of my favorite seafoods, EVER. This Honey Salmon is a yummy way to 
eat this delightful fish!! Give it a try...its a great way to serve up dinner tonight!

Honey Salmon
4 salmon fillets
salt and pepper
1/2 t. garlic powder
1/2 t. season salt
5 T. flour
4 T. honey
2 T. oil


Lime Sauce
6 T. butter
1 garlic clove, minced
4 T. honey
juice of 2 limes
salt and pepper

In a saucepan, melt butter. Stir constantly until butter starts to turn brown. Stir in garlic, honey, lime juice and salt and pepper to taste. Set aside.

In a pie tin (or a plate with sides) place four, season salt, garlic powder and salt and pepper. Whisk together. Dredge each piece of salmon into flour mixture. Making sure to get both sides. Heat oil in frying pan. Place salmon in pan,  drizzle 1 T honey over each salmon piece. Sear both sides of salmon until golden brown (about 1-2 minutes per side) Remove from pan, place salmon in a 8x8 baking pan. Preheat oven to 400 degrees. Bake for 8-10 minutes. Remove from oven. Place salmon on a serving plate. Pour Lime Sauce over salmon and serve immediately.

Julie~ 


Friday, November 28, 2014

Halle's Snickerdoodles

The Christmas holiday has officially began....families are out gathering their
Christmas trees from the snow covered mountains or from the tree venders around town...OR if you are like me, you are pulling it from a box...but however you gather your tree, WHAT 
better way to enjoy the decorating process and time spent with your family, than with some delicious warm snickerdoodles right out of the oven?!?!....right?!
MMmmmmmmmmm....

Halle's Snickerdoodles
1/2 c. butter, softened
1/2 c. sugar
1/3 c. brown sugar
1 egg
1/2 t. vanilla
1 1/2 c. flour
1/4 t. salt
1/2 t. baking soda
1/4 t. cream tartar

For rolling:
4 T sugar
2 t. cinnamon

Cream butter and sugars until light and fluffy. Add egg and vanilla, mix until smooth. In another bowl, add all dry ingredient. Whisk until combined. Pour dry ingredient into the wet ingredient. Mix until combined. Place cookie dough in refrigerator for 30-60 minutes. In a small bowl combined cinnamon and sugar...stir. Take a "walnut sized" piece of dough, roll it into a ball. Roll dough into cinnamon and sugar mixture. Place ball onto a lightly greased baking sheet. Press each ball down slightly so it resembles a cookie, more than a ball. Repeat until all cookies are made. Bake cookies at 300 degrees for 10-12 minutes. The cookies might seem undercooked, BUT they continue to firm up a bit after being removed from oven. THESE snickerdoodles are soft, and chewy, and absolutely perfect!!!

Julie~

Thursday, November 27, 2014

Grateful Hearts



We here at BetterThanBurgers.net wants to wish each of you a very Happy Thanksgiving. 
We hope your day is full of delicious food, but most of all we hope you are surrounded by those you love.
On this celebratory day we are truly grateful for each of you, our followers, and friends. 
Have a Happy Thanksgiving!
Daynalee Ady and Julie Wilkerson

Wednesday, November 26, 2014

Snicker Salad

Thanksgiving is TOMORROW!!! WOO HOO!!
Its one of my VERY favorite holidays...maybe its because
of ALL the AMAZING FOOD that is spread across the TABLE. In my family, we have
appetizers, salads, dips and chips and desserts galore BESIDES all the regular
Thanksgiving fixings....its the BEST...needless to say, its a feast! This delicious Snicker Salad
has made it on our holiday tables almost yearly. Its a huge favorite of everyone and 
there never seems to be enough of it to go around. Its like a dessert, but we serve it as a 
salad, because its all mixed up in a bowl and you eat it with a fork...therefore, it becomes a salad!!
Add it to your holiday table tomorrow, you won't be disappointed! 

Snicker Salad
3-4 large apples
3 king sized snicker bars
1 package vanilla instant pudding (large box) DO NOT prepare, use it dry!
1/2 c. milk
1-16oz whipped topping, thawed
1/2 c. caramel ice cream topping

Whip 1/2 cup  milk and pudding together, until well combined. When pudding is mixed, fold in whipped topping. Chop apples into bite sized pieces (diced). Chop snicker bars into bite sized pieces. Add apples and snickers to pudding mixture. Stir until combined. Place salad in a "beautiful" serving bowl. Chill until ready to serve. Drizzle with caramel sauce RIGHT BEFORE serving.  

Julie~

Monday, November 24, 2014

Apple Pie Pancakes

We bought a case of apples...using them up hasn't been a problem. I've made
all kinds of scrumptious dishes and utilized the yummy fruit picked fresh from the trees. 
These Apple Pie Pancakes scream FALL. The delicious zest of cinnamon, and shreds of apple remind me of an apple muffin...and better yet, an apple pie! 

Apple Pie Pancakes
1/4 c. melted butter
1/4 c. applesauce
2 eggs
2 c. milk
1 t. vanilla
2 c. shredded apples
2 1/2 c. flour
2 1/2 t. baking powder
2 t. cinnamon
3 t. sugar
1/2 t. nutmeg
1/4 t. ground cloves

In a mixing bowl combine all dry ingredient. Stir with a whisk to combine. In a sseparatemixing bowl add all remaining ingredient. Stir wet ingredient until combined. Add in dry ingredient...a little at a time, stirring in between each addition. Heat griddle or frying pan. Spray with cooking spray. Scoop 1/2 c. batter and pour onto hot griddle. Let cook until bubbles form, flip and cook other side. Serve with butter and maple syrup. Top with a dollop of whipped topping. (I didn't have any....so I couldn't add the final touches!) EAT UP!

Julie~

He's HERE!!!

Excuse me as I jump for joy and embrace this bragging moment as 
we
 Congratulate our very own Daynalee on the birth of her 
precious baby boy!
Sweet little 
"Jack Maximus Ady" aka "MAX"
was born on November 17, 2014 
He weighed in at 8 lbs. 21 oz. - and measured 21" long

He is an absolute doll and a bundle of JOY beyond words!!
Mom and Dad are both completely over the moon about him....
as is everyone else!! (ME, especially!!)

THIS little MIRACLE BABY has won the hearts 
of us all! We are thrilled to pieces that he is here,..healthy, happy and STRONG!! 
Welcome to our sweet, adorable, and 
HANDSOME angel Max!!
We LOVE YOU!

Okay.....now that you have tolerated my bragging, go check out our newest recipe :)

Friday, November 21, 2014

Apple Nacho's

REALLY???? YES....REALLY!!! THIS nacho dish will make EVERYONE smile!
My family adored this yummy dessert, and I didn't feel too bad about 
serving it because for the most part, it was pretty healthy, considering that I served it FOR DESSERT instead of a rich, thick chocolate cake that I REALLY WANTED TO SERVE! I think
these Apple Nacho's appeal to both the young ones as well as the adults...everyone loves 
caramel apples!!

Apple Nacho's
2-3 large apples (your favorite kind)
caramel ice cream topping
sliced almonds
Heath milk chocolate toffee bites

Slice apples into thin pieces, removing core. Arrange on plate. Drizzle with caramel topping. top with toffee bites and almonds. Serve immediately.  

Julie~

Wednesday, November 19, 2014

Baked Pork Chops

Pork... its the "other white meat"...right?!. This is a great marinaded pork chop
that will add variety to the hum drum pork chop you usually make. Its got a bit of 
an asian flare, but not too overpowering. These Baked Pork Chops are packed full of flavor and are moist and tender. Serve them with your favorite veggies and you have dinner!

Baked Pork Chops
1 T. soy sauce
2 T. oil
1 T. Worcestershire sauce
2 t. lemon juice
2 T. brown sugar
1 t. garlic powder
6 lean pork chops

In a small bowl, combine all ingredient except pork chops. Stir until combined. Place pork chops in a zip lock bag. Pour marinade over pork chops in bag. Refrigerate for 30 minutes. Place pork chops in a 9x13 baking pan. Pour marinade from bag, over pork chops. Bake at 350 degrees for 45 minutes -1 hour, or until done. Serve with favorite side dish. 

Julie~

Monday, November 17, 2014

Julie's Breakfast Egg Pizza

You know my breakfast boredom story....I need a change, OFTEN. Therefore
I'm always trying to come up with something different and fabulous to 
make for the family, something that start their day of GREAT and that they will ask for again. 
This fun Breakfast Egg Pizza is versatile and can be topped with WHATEVER you like...
which means EVERYONE will love it....my family did!

Julie's Breakfast Egg Pizza

**This recipe makes 1 Breakfast Egg Pizza

2 eggs
1 flour tortilla
salt pepper
1/2 c. shredded cheddar cheese
diced tomatoes
avocado slices
cooked bacon pieces (real bacon broke into pieces)


Spray a small frying pan with cooking spray. Crack eggs in a dish, stir with a fork until blended well. Add salt and pepper (whatever amount you like). Pour eggs into HOT, greased pan. Cook until egg is almost cooked, flip and cook the other side. Top with cheese and bacon. Cover pan so the cheese will melt. Remove from pan. Set aside. Fry tortilla shell in a small amount of oil in the same pan. Cook until both sides are browned. Remove from pan. Top with eggs, diced tomatoes, avocados and whatever else you like. Breakfast is served. 

Julie~

Saturday, November 15, 2014

Maple Bacon Pancakes

I saw this cool recipe on the internet and thought I would give it a try!
When serving bacon with pancakes, I always pour syrup over it....it just seems like the 
thing to do, so when I saw this fabulous idea...I KNEW I had to try it! Needless to 
say the family LOVED breakfast and thought the idea was pretty ingenious I love it
when the family raves about their meals....this will get raves at your house too!

Maple Bacon Pancakes
1 lb. bacon cooked in strips
your favorite pancake batter (I just used the infamous Krustez Pancake Mix this time...)

Mix up your pancake batter according to instructions or recipe. Heat griddle or pan, spray with cooking spray. Pour desired amount of batter (I usually us 1/2 c. batter per pancake) onto hot griddle. Let pancake cook until bubbles form. Top with 1-2 slices of cooked bacon. Flip pancake and continue to cook. Continue until all pancakes are cooked. Serve with butter and maple syrup! Its the BEST!!

Julie~

Friday, November 14, 2014

TO DIE FOR CHOCOLATE Waffles

I'm all about these chocolate waffles...okay, its a little much for breakfast BUT hey, 
so is a bowl of Cocoa Puffs....therefore, we ate these for breakfast 
and were ALL OVER THEM! THEY were SOOOOOOOOOO good...chocolate makes 
the world perfect!!

TO DIE FOR CHOCOLATE Waffles
1 c. melted butter
1 1/2 c. sugar
4 eggs
3 t. vanilla
1/2 c. cocoa powder
2 c. flour

Combine sugar, vanilla and butter. Stir until combined. add eggs, one at a time. Blend until all ingredient is mixed. Stir in cocoa and flour, mix just until combined. Spray waffle iron with cooking spray. Follow directions for your waffle iron as to how much batter to put in...(my waffle iron calls for 1/2 c. of batter). Let waffles cool slightly. Top with vanilla ice cream, caramel topping and sliced strawberries....OR you could used chocolate syrup if you desire. ENJOY!!

Julie~

Monday, November 10, 2014

Little Man ADY is Coming Soon.....


I am thrilled to announce that after MANY years of waiting, Dayna, my partner in crime here at betterthanburgers.net, is expecting. We are ELATED to say the least!! We have watched this little peanut grow for 9 months and now HE is going to be here ANY DAY!!....I CAN'T WAIT!!  I am going to take a "short" break from my recipe blogging to spend some much needed time with my family as we welcome this special little man into our lives. PLEASE don't forget about us and come back frequently to check out our recipes as well as pin them to your pinterest boards, share them on facebook and cook them up in your kitchens. DON'T forget that the holidays are just around the corner and there are some FABULOUS recipes on our blog to make your holiday meals absolutely AMAZING, and maybe even a little less stressful too! Enjoy browsing our blog....I'll be back soon!!

Friday, November 7, 2014

Easy Strawberry French Toast

Oh the marvelous morning breakfast of Strawberry French Toast..how I wished it could be served to ME in bed...
BUT 
since I'm not that lucky, I get to make this yummy stuff myself!....which is fine too! French Toast is a favorite of mine
so we eat it frequently at our house...I love the taste, the smell, the texture and all the delicious variations that can be created with this fabulous breakfast dish....THIS particular treat, is prepared the night before so you can just pop it in the oven in the morning. Its easy, its delicious and it makes you wish you would have made an extra pan for tomorrow's breakfast too.............!

EASY Strawberry French Toast

1/2 c butter
1 c. brown sugar
2 T corn syrup
1 loaf of dense bread, sliced (Texas Toast Bread...I used a loaf of homemade bread)
5 eggs
1 1/2 c. heavy cream
1/4 t. salt
1 t vanilla
1/2 t. cinnamon
1-2 can strawberry pie filling

In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stir constantly so it won't stick. Pour mixture into a greased 9x13 inch baking pan. Spread until bottom of pan is covered. Place 6 slices of bread in a single layer to cover bottom of pan. Mix together eggs, cream, salt, vanilla and cinnamon. Pour 1/2 the mixture into pan, covering each bread slice. Place 6 MORE slices of bread into pan (if you are NOT using Texas Toast Bread...since its already thick...if your using this bread, pour ALL of the mixture over bread as you won't need to layer another piece of bread) over the top of other bread slices, pour remaining mixture over bread, making sure to cover each piece. Cover and refrigerate over night. Bake uncovered at 350 degrees for 25-30 minutes. Serve warm, topped with strawberry  pie filling and whipped topping...its OH SOOOOOO GOOD!!

Julie~

Wednesday, November 5, 2014

Julie's Almond Rice Pilaf

Whenever I make a pot of steamed rice, I always seem to have tons leftover. For some odd reason I can't cook for just 3 people....WEIRD I know (I've been cooking for 8 for the last 30+ years). After throwing out rice, because I didn't really know what to do with it, I thought I would come up with some clever pilaf recipe of my own. It was a delightful change from the stand by "fried rice" that I usually throw together....and this Almond Rice Pilaf was a HUGE HIT, the family loved it!!

Julie's Almond Rice Pilaf
2 c. COOKED steamed rice (white or brown...doesn't matter)
2 T. butter
3/4 c. slivered almonds
2 c. chicken broth, divided (1c....and 1c....)
1/2 t. garlic powder
1/2 t. pepper

Melt butter in a frying pan. Add slivered almonds to the melted butter and saute' until toasted and golden brown. Add rice, seasonings and 1c. of chicken broth.  Cook on medium high for 5-7 minutes until liquid cooks off. Add remaining 1c. chicken broth and simmer for 5-7 minutes or until liquid cooked off. Serve with your favorite meat dish. 

Julie~

Friday, October 31, 2014

Teriyaki Chicken Avocado Panini's

HAPPY HALLOWEEN!!!!
I thought you might want something EASY AND QUICK to make for dinner tonight
as you will be running around with your "little spooks" or maybe you will be lucky enough 
to just be sitting around and answering the door and handing out candy to the little "darlings"! EITHER WAY...this is a QUICK, YUMMY and FILLING dinner for everyone!
AND REALLY, WHO doesn't like a good panini?!...
I for one,  LOVE THESE things and the versatility of them!!
I used leftover Teriyaki Grilled Chicken (yesterday's post)...I purposefully made EXTRA so that I could make these mouthwatering panini's today. THEY turned out just as I had hopped....DELICIOUS! 

Teriyaki Chicken Avocado Panini's
*ingredient won't be in amounts...it will just be "ingredients" and the instructions on how to compile the sandwich.

Teriyaki Chicken Breast, cut into small pieces or shredded
avocado slices
cooked bacon
bread, homemade or deli bread...something dense
sliced cheese (I used provolone) 
butter

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, sliced or shredded grilled chicken breast (we ripped ours up a little so that the sandwich wouldn't be so thick), avocado,3-4 slices cooked 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 3-4 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.

Wednesday, October 29, 2014

Grilled Teriyaki Chicken

This Grilled Teriyaki Chicken DOESN'T have to be cooked on the grill, although...I do enjoy it that way because I LOVE ANYTHING cooked on the grill. BUT you can bake it at 350 degrees in the oven for 40-45 minutes (time depending on the thickness of your pieces) or you could pan fry it...BUT if you can still find your grill, whip it out and grill you some of this succulent chicken tonight!

Grilled Teriyaki Chicken
8 skinless, boneless chicken breast, cut into "smaller pieces" (makes for less cooking time) 

Marinade Teriyaki Sauce:
1 c. soy sauce
4 c. water
1 t. ground ginger
1 t. garlic powder
1 1/4 c. brown sugar, packed
1/2 c. cornstarch
3/4-1 c. cold water

Place chicken breast in a zip lock bag or a plastic dish with a lid...set aside. Mix everything BUT the cornstarch and water into a sauce pan. heat. Mix cornstarch and water (start with 3/4 c.) into a bowl, stir with a fork and stir until combined. This will make a thickening. When sauce is HOT add a small amount of thickening, stirring sauce as you go. Add until your sauce is as thick as you want. WHEN you reach the desired thickness....cool sauce. Pour 1/2 of the sauce over raw chicken in ziplock bag to marinade. Marinade chicken for a minimum of 1 hour...overnight is best (I marinaded mine for 6 hours). Grill chicken (or bake as directed above) for 4-5 minutes on each side or until done. HEAT left over marinade and serve over cooked chicken. 

*  you can bake chicken at 350 degrees in the oven for 40-45 minutes (time depending on the thickness of your pieces) or you could pan fry the chicken,  if you choose not to grill it.

**NOTE: This makes excellent leftovers (which I purposefully made) that I will be using in tomorrows recipe post....come back and check it out!

Julie~

Monday, October 27, 2014

Bit Of Heaven Croissant French Toast

NOW this is something to JUMP OUT OF BED for!...I am a TRUE CROISSANT lover. 
You could put just about anything on a croissant and I would devour it and be in pure heaven...THIS Croissant French Toast was over the top GREAT, WONDERFUL and AMAZING (you asked, so I just laid it all out there for you!). I know you are thinking, "Well, its only Monday and I don't want to go to all the bother on a "weekday" to make this, BUT let me tell you....you will be loving your life if you do...they just melt in your mouth!...BUT you COULD EVEN make them for dinner and surprise the family with "Breakfast for Dinner"...they will be in AWE when they get to eat this yumminess in place of "Hamburger Helper".......! A "MUST MAKE" for sure!!

Bit Of Heaven Croissant French Toast
8 large croissants
5 eggs
1/2 c. heavy cream
3 T. vanilla
2 T. sugar
1 t. cinnamon
Butter, for frying

Sliced strawberries
Whipped topping

Split the croissants in half through the middle, like you would if you were making a sandwich (giving you 2 pieces). Set aside. In a large bowl, combine cream, vanilla, sugar, eggs and cinnamon. Whip until mixed together. Set aside. 

Heat a pancake griddle OR skillet over low heat. Place 1-2 T. butter into pan, Melt. Dip croissant into egg mixture, making sure to cover both sides. Place dipped croissant into hot melted butter in the pan. Turn heat up to 350 or "medium". Cook for 3-4 minutes. Flip to the other side and cook it another 3 minutes. Be careful not to burn them...don't turn the heat up too high. Continue until all croissants are cooked. Slice strawberries and place them in a mixing bowl. Sprinkle with sugar, let sit for 5-7 minutes (do this while your croissants are cooking). Serve Croissant French Toast with sliced strawberries and whipped topping OR butter and syrup....seriously a BIT OF HEAVEN!!  

Julie~

Friday, October 24, 2014

HOLIDAY Cake

NO you are NOTseeing things....this cake really is RED, WHITE and BLUE and I realize that it IS AFTER July 4th....we made this cake for Independance day, therefore I couldn't blog about it then because the holiday was OVER... BUT with Halloween coming up I thought it would be adorable to do orange and black OR my favorite halloween colors....PURPLE and GREEN....and besides this cake looking absolutely COOL (my daughter made it...isn't it fabulous?!)...it tasted heavenly. It was moist and rich and delicious...just like I like my cake! REMEMBER...you don't have to use "red and blue" to color it with, you can use ANY COLORS YOU CHOOSE (red and green for Christmas would be cute too...options are ENDLESS)!

HOLIDAY Cake
1 boxed white cake mix
4 egg WHITES
2/3 c. melted butter
1 1/4 c. milk
2 t. vanilla

Mix all ingredient together. Divide batter into 3 separate bowls. LEAVE one bowl of BATTER WHITE, dye the other 2 whatever colors you choose. Grease and flour 2- 8" round cake pans. Layer the batter by dropping spoonfuls of the different colors into the pans. (I liked to actually divide my 3 batter colors in half, so I know how much goes into each pan). For the marble effect, drag a knife through the batter making lines in a side to side motion...going up and down. Bake at 350 degrees for EXACTLY 25 minutes. Cool cake completely before frosting. 

Buttercream Frosting
3 sticks of butter at room temperature
4 1/2 c. powdered sugar
3 T. heavy cream
1 1/2 t. vanilla

Place room temperature butter in a mixing bowl. With electric beaters, whip butter for 7-8 minutes OR until it is nearly white in color and VERY fluffy. You will need to scrape the bowl often so that all the butter continues to be whipped. Add powdered sugar, heavy cream and vanilla. Mix on low until combined, then increase the speed and whip for another 6 minutes until frosting is fluffy. Spread onto cooled cake. 

IF you WANT to make the sprinkles that are on top of the cake do the following:

Place 1 Tablespoon sugar along with 3 drops of food coloring, into a small ziplock bag. Squish the bag with your fingers until the color is mixed into your sugar. Lay colored sugar onto a paper plate and let dry for 10 minutes. Draw desired design on top of your frosted cake with a toothpick, place sprinkles on top of lines...wahala....you have a COOL HOLIDAY CAKE! 

Julie~




Wednesday, October 22, 2014

Raisin Bran Muffins

Muffins are a great "grab and go" kind of breakfast that you can make ahead of time OR
that morning. They are a fabulous way to make sure everyone is eating "something" even though
they are in a hurry. These Raisin Bran Muffins a moist and taste "mmmmm  mmmmm good!"
They freeze well or you can keep them in your bread drawer for up to 3-4 days. 
Make some today, you won't be sorry!

Raisin Bran Muffins
1/2 c. oil
1 c. sugar
2 eggs
2 c. buttermilk
4 c. raisin bran cereal (whatever brand you like)
2 c. flour
2 t. baking soda
1 t. salt

Combine oil and sugar in a mixing bowl. Mix until combined. Add eggs, stir. Add cereal, buttermilk, flour, baking soda and salt and mix until combined. Spray muffin tin with cooking spray. Divide batter evenly. Bake at 400 degrees for 12-14 minutes or until top of muffin springs back when touched. Serve with butter or eat as is...either way is YUMMY!

Julie~

Monday, October 20, 2014

Chocolate Striped Cookie Salad

This salad is going to be on my holiday tables....no ands if or buts about it. It probably is more like a dessert but because its in a bowl and has the "idea" of a salad, thats what we will claim that it is. 
This delicious dish of yumminess is packed full of everything that makes your 
tastebuds sing happy songs...its perfect for a side to any family gathering or just for a "regular" ol' meal that you eat on mismatched plates.
Its fabulous!!!!

Chocolate Striped Cookie Salad
2 c. buttermilk
2 boxes instant vanilla pudding mix
16 oz. whipped topping (I always prefer Cool Whip...but use what you like)
1-2 small can mandarin oranges, drained 
2 c. Fudge Striped Cookies, chopped (I used a "no name" brand, worked perfectly)

Place the buttermilk, pudding powder and whipped topping into a mixing bowl. Whip together until completely combined. Using a spoon, fold in mandarin oranges and chopped cookies into whipped topping mixture, Stir just until combined. Refrigerate until ready to serve...but sample it first (*wink*) because you will want to be the first to drool over this delicious dish!

Julie~

Friday, October 17, 2014

Julie's Strawberry Pineapple Punch

We are still having a few "warmer" days and I'm LOVING IT!! 
I don't know why, but strawberry drinks take me to "summer" and everything warm and pretty! 
This Strawberry Pineapple Punch is a refreshing drink to brighten up any day, and a healthy way to 
stay on track with your diet!

Julie's Strawberry Pineapple Punch
1 lb. fresh or frozen strawberries (if using frozen strawberries, get the "unsweetened")
1 qt. pineapple juice
2 T. sugar (optional...if your berries aren't too tart, I would leave this out)

Place juice, then sugar and strawberries in a blender. Pulse until completely blended. For a more "slushy" punch add ice and blend. Serve immediately. 

Makes about 4-5 servings. 

Julie~

Wednesday, October 15, 2014

Julie's Fruity French Toast Kabobs

French toast is fabulous ALL BY ITSELF BUT...with all this fruit, its AMAZING!
I love that its still "french toast" but with a fun twist. You can put any fruit 
you want on the kabobs, but strawberries and bananas just seemed like the perfect
pair for this mornings breakfast! 

Julie's Fruity French Toast Kabobs
5 eggs
1 1/2 c. heavy cream
3 T. sugar
1 T. vanilla

Beat ingredient together in a mixing bowl. 

1 loaf french bread
fruit: bananas, strawberries, blueberries, raspberries, kiwi, blackberries, fresh pineapple, fresh peaches etc....

Cut bread into thick (1") slices. Then cut slices into cubes. Dip each cube into the egg mixture. Cook on a HOT greased pancake griddle. Rotate sides so each side is cooked and browned. Place cooked cubes onto skewers alternately with fruit of your choice. Dust with powdered sugar and drizzle with maple syrup. 

Julie~