Ranch burgers with Spicy Mayo

 

I have made these a few times now and this recipe was a big hit.  According to hubby, the recipe was really juicy and had a great flavor.  All of my kids ate this and none of them are hamburger eaters.  They believe that hot dogs should be menu for every meal. 

 

The addition of the spicy mayo adds flavor to the hamburger.  I also used the spicy mayo on grilled chicken sandwich and it was wonderful!

 

You can use this recipe with my Vegetarian Black Bean and Mushroom burgers using the mushrooms, blackbeans, cornmeal and eggs in place of the ground chuck.

 

Ranch Burgers with Spicy Mayo

Ingredients:

1 1/2 lbs. ground chuck

1 packet ranch seasoning mix

1 c. shredded cheddar cheese

1 t. onion powder

1 t. garlic powder

spicy mayo (optional)

 

Instructions:

In a large mixing bowl, combine the ground chuck, ranch seasoning mix, shredded cheddar cheese, onion powder and garlic powder.  Mix well.  Form into 5 - 6 patties.  Grill on each side for 4 minutes for a medium rare burger and 5 minutes for medium burger.  Serve with lettuce, tomato, onion and/or spicy mayo.

 

Spicy Mayo

Ingredients:

1 c. mayonnaise

1/4 t. minced garlic

1 tsp. yellow mustard

1 1/2 Tbsp. hot sauce

 

Instructions:

Mix all ingredients together.

 

This recipe was shared on:

Church Supper

 

Enjoy!

Shayna

 

Black Bean and Mushroom Burgers

This burger is not only inexpensive, but also good for you.  The mushroom add a meaty flavor and the black beans add to the texture of this burger.  The wonderful thing about this burger too is that if you want to add some additional flavors to the burger you can. 

I will be sharing another way to make this recipe in a few days!

Vegetarian Black Bean and Mushroom Burger
Ingredients:
1 can black beans, drained and rinsed
1 large cap portobello mushroom, chopped
1/3 c. cornmeal
1 t. onion powder
1 t. garlic powder
1 egg

Instructions:
Pour all ingredients into a large mixing bowl.  Mix all together and form into patties.  Grill on each side for 4 - 5 minutes.

Enjoy!
Shayna

Alfredo Chicken Sandwiches

 

This is another one of my favorite quick and easy meals.  I've made this a number of times when we're heading out to a ball game and want to eat before the game.  If you make these with a rotisserie chicken it's even easier.  Any leftover chicken can be used to make my Summer Harvest Chicken Salad or Chicken Fried Rice

 

Alfredo Chicken Sandwiches

Ingredients:

2 c. chicken, shredded

1 c. Alfredo sauce

4 English muffins, split in half

1 c. shredded Mozzarrella cheese

 

Instructions:

Preheat oven to 350 degrees. Split English muffins in half and place on prepared cookie sheet.  Spread approximately 1 T. Alfredo sauce on each muffin half.  Place 1/8 c. shredded chicken on top of the Alfredo sauce.  Sprinkle mozzarella cheese on top.  Heat for 5 - 10 minutes or until the cheese is melted.

Enjoy!
Shayna

Summer Harvest Chicken Salad

 

This chicken salad is actually inspired by 2 different chicken salads that received raved reviews.  I used to work in a town that had an AMAZING sandwich shop.  One of the sandwiches there was a chicken salad with cranberry sauce and raisins and all sorts of yummy ingredients.  It was topped with a thick, crusty, sourdough bread that just added to the yumminess of this salad.  I'm seriously getting hungry just thinking about this sandwich. 

The other chicken salad that this chicken salad is inspired by is one that was served at my in-laws over the holidays.  Everyone was discussing how good this chicken salad was and how it would be good in a sandwich.  Ever since then I have been thinking about how I could copy this and make my own delicious chicken salad. 

While I was creating this masterpiece of chicken salad, I was having trouble deciding whether to use onions or celery.  I then remembered an episode of Everybody Loves Raymond where Frank gets upset with Marie for leaving out the celery in the tuna or chicken salad.  He kept saying that you need the crunch.  That was it!  I knew I needed to incorporate celery into this chicken salad.  If you prefer onions in your chicken salad go ahead and use them or use both celery and onion.  I have tried it with celery and with onion and I love each way.

Summer Harvest Chicken Salad

Ingredients:

2/3 c. low-fat plain Greek yogurt                                   

1 c. mayonnaise                                                           

2-3 c. chopped, cooked chicken breast (I used a rotisserie chicken)
1 c. green grapes, quartered                                   

1 c. dried cranberries

1/2 c. white raisins

1 c. pecans 
1 c. green apple, chopped                                  

1/2 c. chopped celery or onions 

 

Instructions

 

In a large mixing bowl, mix the grapes, dried cranberries, pecans, white raisins, celery, and chicken. In a small mixing bowl, mix the Greek yogurt, lemon juice and mayonnaise. Pour the mayonnaise mixture onto the fruit and chicken; still until coated. Cover and refrigerate until ready to serve.

Enjoy!
Shayna

Baked Ziti

This is one of my favorite meals to make.  Whenever I bring a meal to a friend I always bring this because the ingredients are usually in my refrigerator or pantry and it's super easy to make.
 

Baked Ziti

Ingredients:

1/2 c. sour cream

1 lb. ground beef, browned

2 c ziti pasta, uncooked

1 jar spaghetti sauce
1 can diced tomatoes, undrained
4 ounces cream cheese, cubed
1 pkg. shredded mozzarella cheese
(1/4 c. paremsan cheese)

Instructions:
Brown ground beef in skillet; drain.  Cook pasta accordig to package directions.  Combine beef, spaghetti sauce, tomatoes, and cream cheese in skillet and heat until well blended.  Add pasta; mix well.  Layer half the pasta mixture in a 9 x 13 baking dish.  Cover with sour cream and mozzarella cheese.  Top with remaining pasta and cover with remaining mozzarella cheese and parmesan cheese.  Bake at 375 degrees for 15 minutes or until heated through.

This recipe was shared on:
Melt in Your Mouth Monday

Enjoy!
Shayna

 

Peanut Butter Monster Cookies

Peanut butter is HUGE at our house.  I think my son would eat peanut butter for breakfast, lunch and supper if he could.  This recipe makes a ton of cookies, but they will be gobbled up fast!

Peanut Butter Monster Cookies
Ingredients:
4 1/2 c. quick-cooking oatmeal

3 eggs

1 1/4 c. packed light brown sugar

1 c. sugar

1 t. vanilla extract

2 c. creamy peanut butter

2 t. baking soda

1/2 stick butter, softened

1/2 c. Reese's pieces

1/2 c. peanut butter chips

Instructions:

Preheat the oven to 350 degrees F.  Spray cookie sheets with non-stick spray or line with parchment paper.

In a very large mixing bowl (this recipe makes a ton of cookies), mix the 3 eggs, light brown sugar and sugar.  Add the vanilla extract, peanut butter, baking soda, and softened butter.  Mix in Reese's pieces, peanut butter chips and oatmeal.  Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8-10 minutes.  Let stand for approximately 3 minutes before transferring to a cooling rack.

This recipe was shared on:
Weekend Potluck
Friday Follow Along Party

Enjoy!
Shayna

Frozen Hot Chocolate

We are big chocolate fans at our house and when I found this recipe I knew it would be a winner.  How could any chocolate recipe not be wonderful!?  It's incredibly easy to make and it's perfect for a hot summer day.  My little boy is always asking me for hot chocolate, or warm chocolate as he calls it, and I'm sure I will get many requests for this drink this summer. 

I decided to use coconut whipped cream in this because I wanted to make it totally lactose free.  I have friends and family who are lactose intolerant and I wanted to make sure they could enjoy every ounce of this.

Frozen Hot Chocolate (adapted from Something Swanky)
Ingredients

{Frozen Hot Chocolate}

1/2 cup chocolate almond milk, frozen into ice cubes (you can use more if you want it thicker)

1/2 cup chocolate almond milk, cold

1/4 cup coconut whipped cream (recipe follows) or regular whipped cream, whichever you prefer

1 tbsp. chocolate shavings

 

{Coconut Whipped Cream}

1 can coconut milk

2-3 T. powdered sugar

1/8 t. Vanilla

 

Instructions
{Frozen Hot Chocolate}
Place the chocolate ice cubes and the chocolate milk in a blender and blend until smooth. Pour into a glass and top with whipped cream and chocolate shavings.

{Coconut Whipped Cream}
Place the can of coconut milk in the refrigerator overnight to allow it to separate.  Take the can of coconut milk out of the refrigerator and open it.  Do not shake it.  Spoon out the cream layer into a mixing bowl.  The leftover in the can makes a yummy coconut extract.  Using your mixer, whisk the coconut milk until it forms soft peaks.  Add in the 2-3 T. powdered sugar and vanilla.  Mix well. 

Enjoy!
Shayna

Pecan Pie Pancakes

 

Hubby and I went to Hawaii for our honeymoon.  On our last day in Maui we went to see the volcano, Haleakala.  My SIL and her family had gone there a few months prior and we were told that watching the sunrise over Haleakala was not to be missed.  Unfortunately, it was a stormy morning the morning we went and the sun was hard to see because it was so cloudy.  After we left Haleakala we went to a restaurant and I ordered the pecan pancakes.  The pancakes totally made me forget the stormy weather.  They were wonderful!  They added a different flavor to the pancakes that I had never tasted before and the pecan flavor went so well with the maple syrup. 

 

Luckily, I didn't have to wait long to have pecan pancakes again because at my in-laws church there is a tradition where the men make pancakes on Easter Sunday.  Some of the pancakes are plain and some, my favorite, are made with pecans.  Yummy! 

 

I decided that since pecan pancakes were so good with maple syrup then they would be even better with pecan pie syrup.  These are definitely being added to my list of go to Saturday morning breakfasts! 

Pecan Pie Pancakes
Ingredients:
4 c. pancake mix (made according to package directions)
1/4 c. dark brown sugar
1 1/2 - 2 c. pecan pieces, divided
1/2 c. corn syrup
2 T. whipping cream
1/4 c.butter
1 t. vanilla

Instructions:
Mix pancakes according to package directions.  Stir in 1/4 c. dark brown sugar and 1 c. pecan pieces.  Pour on a griddle and cook until golden brown on each side.  In a separate pan, combine 1/2 c. corn syrup, 2 T. whipping cream, 1/4 c. butter and 1 t. vanilla.  On medium low heat, cook the mixture until almost to a boil.  Add in 1/2 c. - 1 c. pecan pieces, depending on your preference, and pour the desired amount onto your pancakes.

This recipe was shared on:
Weekend Potluck

Enjoy!
Shayna

Maple Cinnamon Rolls

I love the maple flavor in these cinnamon rolls. I remember going to a donut shop with my mom and I would always choose the maple long johns.  The combination of the maple flavored frosting and the cinnamon rolls is wonderful!  It's something that you don't see very often, but once you've tried it you'll definitely want to have it again.

Maple Cinnamon Rolls
Ingredients:
{For Dough}

1 pkg. active dry yeast

3 1/2 c. all-purpose flour

1/4 c. sugar

1 t. salt

1 c. milk, scalded

1/4 c. butter, softened

1 egg at room temperature

1 t. vanilla extract 

 

{For Filling}       

1/4 c. butter, softened

1 c. dark brown sugar

1 T. cinnamon

{For Maple Topping}
1/4 c. butter, softened                                   

1 T. maple flavoring

2 c. powdered sugar

3 T. whipping cream

Instructions:
{For Dough}
Heat milk in the microwave for 30 seconds. Place the butter in the warm milk for one minute or until the butter starts to melt. In a mixing bowl combine 2 c. flour, yeast, sugar, salt, and eggs. Add the warm milk and butter. Mix until combined. Slowly add the rest of your flour. The dough should be sticky and bounce back when you poke it with a finger.

 

Place dough on a lightly floured surface and knead by hand for 5-6 minutes. Spray a large bowl with cooking spray. Form the dough into a ball and place into the prepared bowl. Cover the ball and let it sit in a warm place until doubled in size, approximately 2 hours.

Spray a 9x13 cookie sheet with non-stick cooking spray or line with parchment paper. Place dough on a lightly floured surface and roll out into a large rectangle about 1/4 in. thick.

{For Filling}
Spread butter over the dough. In a mixing bowl, mix the brown sugar and cinnamon. Sprinkle the cinnamon/sugar over butter.
 

Roll the dough up tightly from the long side of the rectangle. Once rolled up, cut the dough into 1-1 1/2 in. slices. Place the rolls, cut side up, onto the prepared cookie sheet.

Preheat the oven to 375 degrees. Cover the rolls with aluminum foil and allow to rise for 30 minutes. Place in the preheated oven and bake for 25-30 minutes or until golden brown. Allow to cool for at least 15 minutes on a cooling rack.

{For Maple Topping}
Place your softened butter into a mixing bowl and beat until smooth. Slowly add the 2 c. powdered sugar. Mix in the whipping cream and 1 T. maple flavoring. Mix until smooth.

Enjoy!

Shayna