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

Monday, July 28, 2014

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

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

Monday, July 21, 2014

Julie's Strawberry Banana Smoothie

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

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

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


Friday, July 18, 2014

Orange Blueberry Syrup

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

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

1/4 c. cold water
4 T. cornstarch

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


Wednesday, July 16, 2014

Cake Doughnut Muffins

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

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

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

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

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


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

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

Monday, July 14, 2014

Cheeseburger Bow Tie Pasta

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

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

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


Friday, July 11, 2014

Julie's Stacked Breakfast Omelet

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

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

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

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

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


Wednesday, July 9, 2014

Spicy Grilled Salmon

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

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

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


Tuesday, July 8, 2014

Pecan Carrot Cake Waffles

These Pecan Carrot Cake Waffles are like eating dessert for breakfast....Serious YUM!! There
is no reason that you shouldn't divulge in such a scrumptious breakfast, so pull out a mixing bowl
and start mixing...you can thank me later!

Pecan Carrot Cake Waffles
2 c. flour
1/2 t. salt 
2 T. sugar
1 1/2 t. baking soda
1 t. cinnamon
1 t. nutmeg
1 t. allspice
1 3/4 c. buttermilk
2 eggs, separated
1/2 cube butter, melted
1/2 t. vanilla
1 c. chopped pecans
1 1/2 c. grated carrots

Combine all dry ingredients (first 7 ingredients) , stir completely , set aside. Mix together buttermilk, egg yolks (separate egg whites from yolks, set egg whites aside), melted butter and vanilla. Add dry ingredient. In a separate bowl, whip egg whites until peaks form. Gently fold into batter. Add carrots and pecans. Stir gently until ingredient is incorporated. Heat waffle iron until hot. Spray with cooking spray. cook according to waffle iron directions. Continue until all waffles are cooked. Top with Maple Cream Cheese Syrup (recipe below).
Maple Cream Cheese Syrup:
4 oz cream cheese
1 cube butter
4 T. maple syrup
Place ingredient in a microwave safe dish. Microwave on high for 1 minute, stir....continue to cook for 1 minute and stir, until ingredient is mixed and melted. THEN ADD: 1 1/2 c. powdered sugar and 1/8 c. pecans. Stir until combined. Serve on top of Pecan Carrot Cake Waffles.


Friday, July 4, 2014

Aunt Jo's Summer Salad

Happy Independance Day!!!!
We hope your day is filled with the best memories and delicious food! 
We would like to thank the many
servicemen  and women who have fought for the freedoms that we all enjoy. Because of the sacrifices they have made for us we get to live in this free land and enjoy all that we do!
Have a wonderful, spectacular, fabulous kind of day!!

Since today is one of the biggest barbecue days of the year, I thought it was only 
appropriate to post something you can actually eat with your meal today. 
This salad is OH SO GOOD! It was given to me by one of my aunts, from another one of my
aunts.....and coming from such reliable sources I got busy and made it right away. I love the 
crunch of the peppers and corn together. This would be a huge hit at any family barbecue or served
as lunch on a hot day!

Aunt Jo's Summer Salad
3 large red peppers, diced into small pieces
1 bunch of green onions, cut into small pieces
1 bag frozen corn, thawed but not cooked
2 c. shredded cheddar cheese
Mayonnaise (NOT salad dressing), enough to make your salad creamy

1 bag Chili flavored Frito Chips

Mix all ingredients together in a mixing bowl (except chips) until combined. Refrigerate for 1-2 hours so that the flavors can marry. When ready to serve, add chips...OR let guests add chips to their own salad. THIS WAY if there are any leftover salad,  the chips aren't directly in in it so they won't go gross and soggy. Serve and enjoy!!
* You could also use pepper jack cheese in place of the cheddar cheese....I think I will try that next time. 


Wednesday, July 2, 2014

Peary Delicious Smoothie

You will be seeing a lot of smoothy recipe this summer. We like them for snacks, for lunch, for 
breakfast...just any ol' time. Smoothies  scream summer and are so refreshing. They can also be
frozen and made into popsicles...MMMMMMMMMMM!
These Peary Delicious Smoothies have just a hint of pear in them
and give them a new and different taste. They are creamy and a great way to start your day!

Peary Delicious Smoothie
1 lb. strawberries
1 c. vanilla yogurt
2 banana's
1 c. canned pears, drained 
1/2 c. orange juice

Cut the tops off strawberries. Place all ingredient in a blender, starting with orange juice first (liquid needs to go on the bottom so that the fruit won't get stuck in the blades). Blend on high until all fruit is mixed and your consistency looks like a smoothy. Serve immediately.  


Tuesday, July 1, 2014


I went to Boston several years back and ate my first Baklava. From day one, it was a "must have" every
morning on our trip.....a race to the little bakery in our hotel to grab a piece before it was gone. When I
found this recipe, I knew I MUST try it! It was easier  to make than I thought and tasted as 
fabulous as I remember! I thought I was right back in Boston...where the Baklava melted in my mouth!

2 c. chopped almonds
1 c. chopped walnuts
1/4 c. sugar
3 T. bread crumbs
2 t. cinnamon
1/4 t. ground cloves

2 c. sugar
1 1/2 c. water
1/2 t. cinnamon
1 T. lemon juice

1 1/4 c. melted butter (real butter)
20-24 sheets of Filo Pastry

Grease a 9x13 baking dish. In a mixing bowl, combine all ingredient for the "Filling". Stir until combined. Set aside. Place all ingredient for "syrup" in a sauce pan. Bring to a boil, stirring constantly. Let simmer for 10 minutes. Cool completely. 

Remove Filo Pastry dough from package. Laying each sheet in the pan one at a time and brush with melted butter. Continue processes until 10 sheets have been buttered and layered. Spread filling over the pastry sheets. Top the filling with the remainder pastry sheets, one at a time and buttering each sheet completely. Brush top pastry sheet with butter also. With a sharp knife, score the top layers into squares. Bake for 1 hour at 325 degrees. Remove from the oven and slowly pour syrup over the top. Cool. Let sit 5-6 hours (I let mine sit over night) before serving. DO not cover. It holds the moisture in and causes the Baklava to go soggy.