Hamburger Cookies

Do not be fooled.  These are in fact cookies that look like hamburgers.  Oh yes, believe it.  They are real.  They are adorable.  And most importantly, they are delicious. Simple to assemble, using Nilla Wafers & peppermint patties.  My daughter & my niece had a lot of fun with this cookie "recipe." 

Ingredients:

48 Nilla Wafer Cookies

24 mini peppermint patties

1/4-1/2 cup shredded coconut

1 can vanilla frosting

1/2-1 Tbsp sesame seeds

Red, Yellow, and Green food coloring

Directions:

Spoon out half of the frosting into one bowl and the rest in another.  Drop the red food coloring in the first bowl and mix.  Continue to drop the coloring until the desired color is reached.  Repeat with the yellow coloring in the second bowl.

Pour the shredded coconut into a third bowl.  Drop the green food coloring and mix.  Continue to drop the coloring until the desired color is reached.

Lay out all of the Nilla Wafers, curved side down, on a cutting board or large plate.  Using a knife, dab a bit of frosting (does not matter if it's the red or yellow) on 24 of the Wafers.  This helps to secure the peppermint pattie.   

Unwrap the 24 peppermint patties and place on top of each Wafer with the dab of frosting.  Carefully spread a bit of red frosting on half of each pattie.  Repeat with the yellow frosting on the other half.  Take the coconut and sprinkle on top of each pattie.  Place the remaining Wafers on top of the patties.

Now you can dab a tiny bit of water on the top of each Wafer and then sprinkle with sesame seeds.  Let stand for about 30 minutes to an hour in order for the cookie to stick together.     

(makes 24 cookies) 

Poblano-Stuffed Burger with Mango Salsa and Guacamole

A roasted poblano and jack cheese-stuffed burger topped with mango salsa and guacamole.  Just too good.Try something new this Fourth of July. 

Ingredients:

Burgers:

2 lbs. ground meat (we used turkey, but use whatever you prefer)

1 to 1 1/2 cups grated or thinly sliced jack cheese

2 large poblano peppers

4 good hamburger buns, lightly toasted

Guacamole:

2 large ripe avocados, mashed

2 tablespoons chopped cilantro

1 to 2 tablespoons lime juice (to taste)

Salt and pepper

Mango Salsa:

2 cups chopped pitted peeled mango (2 mangos)

1 cup chopped red bell pepper

2/3 cup chopped green onions

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

4 teaspoons olive oil

Directions:

Roast the poblano peppers over a flame or in the oven until blackened.  Place in a bowl, cover with plastic wrap and let steam for about 20 minutes.  When cooled, peel off the skin (do not rinse), slice open, remove the seeds and slice into pieces that will roughly fit on the burger.

For the burgers, divide the meat into 8ths and form 8 thin patties.  Top 4 of the patties with slices of poblano chile and then grated jack cheese.  Top with the other 4 patties.  Seal the edges really well and pat into a nice shape. Refrigerate until ready to use.

For the mango salsa, mix all ingredients in small bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) Makes about 2 3/4 cups

Combine guacamole ingredients last.

Grill the burgers 5 to 6 minutes per side.  Spread guacamole on the bottom bun (and the top too, if you want), place a burger on top and then top with mango salsa.

Raspberry Red Wine Parfaits

 These are delicious as parfaits or on top of your favorite ice cream. (Recipe courtesy of The Fresh Fridge)

Serve as a refreshing dessert after Grilled Steak with Avocado Sauce on Independence Day.

Ingredients:

16 oz. raspberries (fresh or frozen/defrosted)

8 oz. fresh raspberries (for topping)

3/4 cup white sugar

1 tablespoon cornstarch

1 1/2 cups red wine (if sweeter wine, reduce sugar slightly)

12 oz. fat-free vanilla yogurt

Garnish: fresh sprigs of mint

Directions:

In a large pot (preferably with high side walls) mix together sugar and cornstarch. Next stir in red wine and bring to a boil, stirring occasionally. It will begin to boil and rise at this point, continue to stir 2-3 minutes until it begins to thicken.

Next, stir in 16 oz. raspberries (fresh or thawed) and bring the mixture to a boil again, stirring occasionally. Cook for another 1-2 minutes until mixture begins to thicken, then remove from heat. Strain in a fine mesh strainer and pour into a container. Cover and chill in fridge for at least 1 hour.

To prepare parfaits: In a small glass pour in 1 layer vanilla yogurt, then layer with fresh raspberries, pour in a drizzle of the red wine sauce, then repeat. Top off with a few extra fresh raspberries and a sprig of mint. Serve cold.

Summer Berry Tart - Red, White, & Blue

A tart made with fresh, in season, summer berries from A Bitchin' Kitchen - perfect for the 4th of July! 

Ingredients:

Flour for your work surface

1 sheet frozen puff pastry, thawed

1 egg, beaten

1 tablespoon granulated sugar

4 ounces cream cheese, softened

1/4 cup heavy cream

1/2 teaspoon grated lemon zest 

3 tablespoons powdered sugar, divided

A combination of blueberries and raspberries (blackberries and strawberries would also be great!) I didn't measure the fruit, just eyeball it according to your own tastes.

Directions:

Preheat the oven to 375 degrees. On a lightly floured surface, slightly roll out puff pastry sheet, and transfer it to a parchment lined baking sheet. Gently score a 1 inch border around the edge of the puff pastry with a knife, being careful not to cut all the way through. Brush beaten egg on the border you've created, and sprinkle with granulated sugar. Bake until golden and puffed, about 18-22 minutes.

Using the tip of a knife, gently re-score the border of your puff pastry without cutting through. Gently flatten the center of the pastry sheet. Cool at room temperature for about 20 minutes. 

While cooling, make the cream cheese mixture. Beat the cream cheese with an electric mixer until smooth. Add the heavy cream, lemon zest, and 2 tablespoons powdered sugar, and beat again until smooth. Spread the mixture in the middle of the cooled pastry sheet. 

Arrange your fruit in desired pattern, and sprinkle with the remaining powdered sugar. Store leftovers (if there are any!) in the fridge.

Five Minute Patriotic Pie

When we view the flag, we think of liberty, freedom, pride, and Betsy Ross. The American flag flies on the moon, sits atop Mount Everest, is hurtling out in space. The flag is how America signs her name. Sign her name this 4th of July by making this 5 Minute Patriotic Pie.

Flag Facts:

Q: Who cut the American flag into pieces and was honored for doing it?

A: Robert Peary, who left pieces of the flag scattered at the North Pole. Ref

Q: The American flag first flew over a foreign fort in what country?

A: Libya — over Fort Derne, on the shores of Tripoli.

Q: What is done with worn or outdated flags?

A: Flags are used until they are worn out and then they are destroyed, preferably by burning.

Ingredients:

1 prepared pie crust (I just use Marie Calendar’s for crust cooked according to the package)

1 1/2 lb. fresh strawberries

1 cup water

1/2 cup sugar

1/2 tsp strawberry Kool-Aid

4-5 Tbsp of Ultra Gel or Ultimate Gel

1/2 cup whipped cream

1 heaping Tbsp. powdered sugar

dash of vanilla

18 or so fresh blueberries

Directions:

Wash the strawberries, remove the tops, and slice in half.

In a large bowl, combine the water, sugar, Kool-Aid until sugar is dissolved.  Then add  the Ultra Gel or Ultimate Gel one Tbsp at a time, whisked to mix in each time.  One you have reached the desired thickness fold in the strawberries and pour into the pie crust.

Whip the whipping cream, sugar, and vanilla until firm peaks form.  Pipe the whipped cream around the pie and add a squeeze in the middle.  Decorate with blueberries and enjoy.

Grilled Steak with Avocado Sauce

Steak so tender. Seasoning just right.  Avocado sauce? To die for. 

That's why this recipe from Life's Ambrosia is the perfect match for your Independence Day celebration!

Ingredients:

1 1/2 teaspoon garlic powder

1 1/2 teaspoon ground cumin

3/4 teaspoon kosher salt

1/2 teaspoon chili powder

1/2 teaspoon onion powder

1 1/2 pounds flat iron steak

1 avocado, skin and pit removed, diced

1/3 cup chopped cilantro

2 cloves garlic

1 tablespoon red wine vinegar

2 tablespoons olive oil

1/2 teaspoon kosher salt

juice from 1 lime

Directions:

Combine first 5 ingredients in a bowl. Rub all over the steak.

Preheat grill to medium heat.

Place remaining ingredients in a food processor and process until smooth. Place in the refrigerator until ready to use.

Cook steak about 5 minutes per side for medium rare. Transfer to a plate and allow to rest for 10 minutes.

Slice steak and spoon avocado sauce over the top. Serve.

Teriyaki Burgers with Sweet Onions & Spicy Mayo

Teriyaki burgers. Sweet onions. Spicy mayo. Hawaiian rolls. Pineapple.

Is your mouth watering yet?

Then give this burger a try at your 4th of July party!

INGREDIENTS:

1 lb. ground beef (I prefer 85/15 or 80/20 for juicy burgers)

1/2 cup teriyaki sauce (store-bought or make your own, like I did – see recipe onAllRecipes)

4 hamburger buns (the King’s Hawaiian ones are my favorites)

Spicy Mayo (see recipe below)

2 small tomatoes, sliced

1 sweet onion, sliced

4 leaves lettuce

DIRECTIONS:

Divide ground beef into 4 equal sections. Mix in about 2 tablespoons of teriyaki sauce into each section and form patties. Grill hamburgers to your desired doneness.

Toast hamburger buns on the grill.

To assemble each burger: Spread Spicy Mayo on each side of the bun. Place a burger on the bottom half and top with tomato slices, onions and lettuce.

Spicy Mayo:

Mix together 1 teaspoon cayenne pepper, 1/2 cup mayonnaise and 1/2 teaspoon minced garlic.

Red, White, & Blue Sangria

Red, White, and Blue Sangria courtesy of Recipe Girl... featuring strawberries, raspberries, blueberries and pineapple- for 4th of July. 

Ingredients:

2 bottles dry white wine (Sauvignon Blanc is good)

1 cup triple sec

1/2 cup berry-flavored vodka

1/2 cup freshly squeezed lemon juice

1/2 cup simple syrup (see tips below)

1 cup blueberries

1 1/2 cups hulled and sliced strawberries

1 cup raspberries

1 1/2 cups pineapple chunks

Directions:

Combine all ingredients in a large punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours. Serve well-chilled with a good scoop of fruit floating in each drink, or serve over ice.

Tips:

*To make 1/2 cup simple syrup, boil 1/2 cup water and add 1/2 cup granulated white sugar. Turn heat to simmer and stir until dissolved. Turn off the heat and let cool. Now it's simple syrup!

*Use fresh fruit for this recipe. Frozen just won't be great.

*To make star-shaped pineapple pieces, cut long & wide pieces of pineapple off the side of the fresh fruit. use a star cutter to cut shapes.

Barbecue Chicken Burgers

Don't want beef? Fair enough, here's a chicken burger!

Ingredients:

1 pound ground chicken breast

1/4 cup finely grated sharp cheddar cheese

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon salt

1/4 cup BBQ sauce – use homemade or your favorite!

4 whole wheat buns

1 onion, sliced

1 tablespoon olive oil

BBQ sauce for topping

gouda cheese for topping

Directions:

In a large bowl, combine chicken, BBQ sauce, paprika, onion and garlic powder, salt, pepper and cheddar cheese. Mix until just combined, then form 4 patties. Preheat the grill or a skillet and cook the burgers until fully cooked through. 

While burgers are cooking, heat a skillet on medium heat and add olive oil. Add sliced onions with a pinch of salt and saute until caramelized, about 10 minutes.

When burgers are ready, place on a toasted bun & top with gouda (or more cheddar), onions, BBQ sauce and fresh romaine.

Burgers with Blue Cheese Mayo & Sherry Vidalia Onions

A little bird told me they wanted more burger recipes for 4th of July.  Well, here's another, (and there's more to come!)

Every bite of these burgers has the perfect mix of flavors: the peppery arugula, the sweet onions punched up by the pungent thyme and vinegar, and the salty patties. Not to mention that ooey-gooey, savory blue cheese mayo, spiced up with hot pepper sauce.

INGREDIENTS:

1/2 cup (2 ounces) crumbled blue cheese

1/4 cup canola mayonnaise

2 teaspoons chopped fresh thyme, divided

1/4 teaspoon hot pepper sauce (such as Tabasco)

1 pound lean ground sirloin

1 teaspoon black pepper, divided

1/8 teaspoon kosher salt

1/2 teaspoon extra-virgin olive oil

4 (1/4-inch-thick) slices Vidalia or other sweet onion

Cooking spray

2 teaspoons sherry vinegar

4 (1 1/2-ounce) whole-wheat hamburger buns, toasted

2 cups loosely packed arugula

DIRECTIONS:

Preheat grill to medium-high heat.

Combine 1/2 cup blue cheese, mayonnaise, 1 teaspoon thyme, and hot pepper sauce in a small bowl; stir well.

Divide beef into 4 equal portions, shaping each portion into a 1/2-inch-thick patty. Sprinkle beef evenly with 1/2 teaspoon black pepper and salt.

Brush oil evenly over both sides of onion slices; sprinkle with remaining 1/2 teaspoon pepper. Place the patties and onions on grill rack coated with cooking spray; cover and grill for 3 minutes on each side. Set patties aside; keep warm. Place onion slices in a zip-top plastic bag; seal. Let stand 5 minutes; toss with remaining 1 teaspoon thyme and vinegar.

Spread cut sides of buns evenly with mayonnaise mixture. Arrange 1/2 cup arugula on bottom half of each bun; top with 1 patty, 1 onion slice, and bun top.

The Patriot's Potato Salad

No better way to celebrate our nation's independence than by showing our colors. Well, and uh, fireworks of course.  Here's a colorful side dish to add to your menu, The Patriot's Potato Salad.  A trio of potatoes comes together to make this festive side.

• Ingredients:
• 2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
• 2 cups small red potatoes, quartered (about 10 ounces)
• 2 cups small blue potatoes, halved lengthwise (about 10 ounces)
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 3 hard-cooked large eggs, finely chopped
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 1 1/4 teaspoons salt
• 2 teaspoons Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1 garlic clove, minced

Directions:

1. Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
2. Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
3. Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.

Note: Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.

Red, White, & Blue Jelly-Filled Donuts

The Declaration of Independence was signed by 56 men representing the 13 colonies. The moment marked the beginning of all-out war against the British. The American Revolutionary War is said to have started in 1775, however. The Declaration was signed more than two years after Boston officials refused to return three shiploads of taxed tea to Britain, fueling colonists to dump the tea into the harbor in what became the infamous Boston Tea Party.  You know what goes good with tea? Donuts.  These donuts courtesy of The Family Kitchen Blog are a beautiful combination of the red, white, & blue. Wonderful table appeal for Independence Day parties!

Ingredients:

oil for frying

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon sugar

1/2 cup sour cream

3/4 cup heavy cream

Glaze:

3/4 cup powdered sugar

1-2 tablespoons water

blue sprinkles

Filling:

1/2 cup raspberry or strawberry jam

Directions:

Heat 4-5″ oil in a medium-sized saucepan to 350 degrees F. Sift flour, baking powder, salt and sugar into a large bowl. Mix in sour cream and then fold in heavy cream to make a soft dough. If the dough seems a bit dry, add in a bit more cream, one tablespoon at a time.

Turn the dough out onto a floured surface and roll out until it is 3/4-1″ high. Using a small round cookie or biscuit cutter, cut out donut “holes.”

Fry for 60-90 seconds in 350-degree oil or until golden brown, and then flip and fry an additional 60 seconds. Drain on a wire rack with a brown paper bag.

While the donuts are still warm, mix together powdered sugar with 1-2 tablespoons of water, just enough to make a thick glaze, about the consistency of white glue, except must better tasting. Dip one end of the donut into the glaze and immediately dust with blue sprinkles.

Using a pastry bag fitted with a medium-sized round tip, insert the tip into one side of the donut just under the glaze and pipe about 1 teaspoon of jam into the center of the donut. Place on wire rack for glaze to set. Eat whenever you please.

Red, White, & Blue Patriot's Cake

A festive cake for a red, white and blue holiday celebration. You'll cut into this cake and people will be surprised by a burst of patriotic colors!  More Independence Day desserts & recipes headed your way.

Ingredients:

2 1/2 cups cake flour

1 Tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups buttermilk

4 large egg whites

1 1/2 cups granulated white sugar

1/2 cup (1 stick) unsalted butter

1 teaspoon vanilla extract

red and blue gel paste coloring

Directions:

1. Center two racks in the oven and preheat oven to 350°F. Spray three 8 or 9-inch round cake pans with nonstick spray. Add a spoonful of flour to each, shake it around and tap out the excess.

2. To Make Cake: Sift together flour, baking powder and salt. Whisk together buttermilk and egg whites in a medium bowl. In a large separate, large bowl, use an electric mixer to blend together butter and sugar; beat at medium speed for a full 3 minutes, until the mixture is very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the buttermilk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the buttermilk and eggs, then add the last of the dry ingredients. Finally, give the batter a good 2 minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter evenly between three glass bowls. Color two of the bowls of batter- one dark red and one dark blue. Just add the color a little at a time until you reach the hue you'd like. Scoop each of the batters into their own prepared pan.

3. Bake for 20 to 25 minutes for 8-inch rounds (15 to 20 for 9-inch), or until the cakes have risen and are springy to the touch- a toothpick inserted into the centers should come out clean. Transfer cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes. Invert and cool to room temperature right side up on wire racks. When cooled, frost the cake as you would a 3-layer cake, frosting each layer before adding the next, and then covering the whole cake with frosting too.   See frosting recipe below..

tips:

*Don't use liquid food coloring to dye the cake batter. You'll end up adding too much liquid to the mixture and it won't turn out great. Gel paste coloring can be found at baking supply stores or craft stores. It's concentrated, and it will give you the deep red and blue hues you're looking for in this cake.

Here's the frosting recipe I suggest:

Pipe-able Cream Cheese Frosting

Ingredients:

2 (8 ounce) packages cream cheese, at room temperature
1/2 cup butter, at room temperature
2 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract

Directions:

1. In a medium bowl, use electric mixer to combine cream cheese and butter; beat until creamy. Mix in vanilla, then gradually add the powdered sugar. Mix until frosting ingredients are completely combined. Check the consistency at this point. If it seems too soft, go ahead and add a little more sifted powdered sugar. If it seems too thick, mix in a teaspoon or so of milk. Use the frosting to frost your cake or cupcakes immediately- either by spreading or filling a piping bag, or store in a covered container in the refrigerator until ready to use (should be used to frost the same day).

Chipotle Burger with Caramelized Red Onions

Americans eat an average of 13 billion hamburgers per year total.  According to The Economist, that's 150 hamburgers per person each year! Why not add this Chipotle Burger with Caramelized Red Onions to your list.  

Chipotle peppers in adobo sauce give these burgers a distinctive warm and smoky flavor that deliciously counters the sweet red onions.  A great match for a gourmet 4th of July burger! I love using chipotle when making turkey burgers to give the mildly flavored poultry a bolder taste.

Ingredients:

2 tablespoons olive oil

1 large red onion, halved, thinly sliced

2 tablespoons balsamic vinegar

2-1/2 pounds lean ground beef or turkey

4 chipotle peppers with adobo sauce from a can, minced

1/4 cup minced fresh cilantro

1 garlic clove, minced

1 tablespoon grated lime zest

Generous pinch of salt

A few grinds black pepper

8 slices Monterey Jack cheese

8 whole grain hamburger buns, toasted

Mayonnaise or other condiments of your choice

Directions:

Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, for 15 minutes or until onions are golden brown. Drizzle with vinegar and stir to combine. Remove from heat and keep warm.

Preheat grill to medium-high heat.

In a large bowl, combine beef or turkey, chipotle, cilantro, garlic, lime zest, salt and pepper. Use your hands to mix well. Form beef into eight patties.

Oil the grill grate and grill burgers for five minutes, flip, and grill for another four minutes. Lay slices of cheese over burgers and cook for another one to two minutes or until burgers are cooked through.

Slather buns with mayonnaise and/or other condiments. Place burgers on the bottoms of the buns and top with caramelized onions.