Friday August 9, 2013

Best Burger Ever with Secret Sauce 

I’ve been making homemade burgers lately because well, this way you see exactly what goes into them because I’ve learned through my job and whatnot that there are so many fillers in burgers that you buy frozen from a store, and therefore it’s a heck of a lot healthier and you can make them however you want. 

I found this recipe through Pinterest on and I made them and have not enjoyed frozen, processed, store bought burgers since. Even my extremely picky father and brother love them, and well, they don’t know what’s in them but they eat them which is a huge deal. So here’s the recipe! Hope you enjoy 🙂 

(All images are from Little Miss Momma – not my pictures! ) 

Burger Ingredients:
2 lbs ground beef 85/15
sesame seed buns
1/2 cup of grated Monterrey jack cheese
1/4 cup BBQ sauce
season salt to taste
cracked black pepper
onion powder

We usually like to buy extra lean ground beef around these parts, but when it comes to a juicy burger, you’ve gotta make an exception.  The best burgers have more fat–naturally.

Combine the ground beef, grated cheese, bbq sauce, and seasonings.  Shape patties that are about 1 inch thick.  Then it is very important to  push a 1/2 inch indent into the center of the patty–this is what prevents the patty from becoming a dome.  These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat.

I cook the patties on this really cool skillet that has grill lines.  I wait for the skillet to get super hot and then I apply a very thin layer of butter to the grill lines.  Place the patties on indent side up as pictured.

Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.  I like my burger medium-well.  While the burger is cooking, I like to whip up some secret sauce–sort of my version of In & Out’s addicting sauce.

3/4 cup of mayo
1/4 cup ketchup
1/4 cup relish
2 tablespoons worcestershire
seasoned salt

Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.

Wednesday June 26, 2013

Boyfriend Cookies

I saw these and absolutely had to make them. They are said to be the best tasting cookies ever.. and well, the reviews are in and they are.

Note* – the recipe doesn’t specify what to do with the Reese’s Pieces so I left them out.. I wasn’t sure if they were the Reese’s Pieces cups, or minis, or the M&M’s.. and what do you do with the cups? So I just left them out and substituted more M&M’s, which I also used the minis which worked a lot better, but I believe they are only found in the states.

* As well, make sure your baking soda is fresh – you should be replacing it every 30 days – 6 months in order to ensure freshness and it will help make better cookies.

*Also, I went to make a second batch because the first turned out so well and didn’t have vanilla pudding so I used chocolate… the pudding is just to make the cookies fluffier or else it would just be a huge, messy glob of candy and wouldn’t turn out as well.

1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups chocolate chips (1 cup milk choc & 1 cup semisweet)
1/2 cup white chocolate chips
1/2 cup peanut butter chips
1/2 cup M&M’s
1/2 cup Reese’s Pieces

1.Preheat oven to 375 degrees F (190 degrees C). 
2.In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips and remaining candy. 

3.Drop by tablespoonfuls onto ungreased baking sheets. I usually use a small spring-loaded cookie scoop. Bake for 10 to 12 minutes or until lightly browned.  Cool on wire racks.

Tuesday June 18, 2013

Cookie Dough Brownie Bars

You all probably saw the pictures of these heavenly bars I posted on my instagram or Facebook, and I’ve had many inquiries about the recipe so here it is. 

4 oz. unsweetened chocolate, finely chopped
1 C. unsalted butter, at room temperature
2 C. brown sugar
4 eggs
2 1/2 tsp. vanilla extract
1 C. flour
Cookie Dough:
3/4 C. butter, unsalted
3/4 C. brown sugar
3/4 C. sugar
3 Tbsp. milk or cream
2 tsp. vanilla extract
1 1/2 C. flour
1 1/2 C. mini chocolate chips


1. Preheat oven to 325 degrees and line a 11 X 13 pan with foil (let some hang over the edge to it’s easy to lft the dessert out when finished), then spray or butter the foil.
2. Brownies: In a microwave proof bowl, melt the chocolate the 30 second increments and stir until smooth. Set aside to let cool.
3. Cream butter and brown sugar together for 2 minutes.
4. Add eggs and vanilla extract, scrape the sides of the bowl as necessary.
5. Pour in chocolate, mix well.
6. On low, mix in flour just until combined.
7. Pour into foiled pan and spread evenly.
8. Bake for 25-30 minutes. (The longer you leave it in, the more “cakey” your brownie layer will be. Less time means a fudgey brownie.)
9. Let brownies cool completely.
10. Cook Dough: Beat butter, brown sugar and sugar together for 2 minutes.
11. Add milk, vanilla and flour and mix just until combined.
12. Stir in 1 1/4 cup of chocolate chips.
13. Spread cookie dough onto cooled brownies, then sprinkle the remaining 1/4 cup of chocolate chips on top and gently press in.
14. Cover and refrigerate for 1-2 hours for easy cutting.


You can also just make brownies from a box and then put the cookie dough layer on top of save time….but let’s be serious, what’s the point of baking this if you’re just going to make brownies from a box? – I’ve never made brownies from scratch until this and they’re so simple, and a lot better than something from a box. 

Monday June 3, 2013

Toblerone Topped Caramel Cheesecake

So here it is, what you’ve been waiting for. The delicious recipe of the cheesecake that I will probably take to every dinner party ever…


1 1/4 cup oreo baking crumbs 

1/4 cup butter, melted

3 pkgs Phili Cream chz, softened

3/4 cup brown sugar, packed

1 Tbsp vanilla 

3 eggs

1/3 cup caramel ice cream topping 

1 Toblerone bar, coarsely chopped.

PREHEAT oven to 350 degrees F

1. MIX crumbs and butter, press onto bottom of 9-inch springform pan.

2. BEAT philly, sugar and vanilla until blended.

3. ADD eggs, 1 @ a time until blended.

4. POUR over crust.

5. BAKE 40-45 mins. or until centre is almost set.

6. Run knife around rim of pan to loosen cake.

7. Cool before removing.

8. Refrigerate for 4 hrs.

9. Spread caramel (I just drizzle like you would over ice-cream) before serving and garnish with chopped chocolate. 

*If you don’t like tolberlone, or caramel for that matter, you could really use any type of sauce or chocolate. So give it a try and let me know what combos you come up with! 


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