Wednesday, June 10, 2015

17 Mouthwatering & Crowd-Pleasing Burgers

It's been far to long since I last posted something new. The last time I wrote I was in the middle of a hectic semester trying to keep my head above the water in Calc II. I kept afloat and will now be sailing on to Calc III. Yay! I say "yay" only  because I passed Calc II not because I love math and am excited for the riveting material waiting for me Calc III. I would like to thank my family, most especially my grandmother who offered many prayers for me to help me pass the final. Since the end of the summer, I have been on the go. I have also been struggling with what to write. I would this idea in the middle of the day or during an event, but then I would sit down to write it  and my mind would go blank or I couldn't get my thoughts together. It's been really frustrating. What has helped to get this post together is that I am house sitting for a week, so I have plenty of time alone to gather my thoughts. I have few things in the works that I will hopefully get together soon. 
Summer means it's time for cook outs and get togethers. I always want to prepare delicious recipes that will please a crowd. Burgers are always a classic during the summer. They are easy to make and dress up. 
I scoured the internet and found 17 crowd-pleasing and mouthwatering burger recipes that are sure to please a crowd and make mouths waters. 
Please give it up for the 17 stars of this post. 

Jalapeno burger 17 mouthwatering and crowd-pleasing burgers

2. Chipotle Mac and Cheeseburger

Chipotle Mac and Cheeseburger 17 mouthwatering and crowd-pleasing burgers
Teriyaki Burgers with grilled pineapple 17 mouthwatering and crowd-pleasing burgers

grilled meatloaf burger 17 mouthwatering and crowd-pleasing burgers

double double animal style burger 17 mouthwatering and crowd-pleasing burgers

bacon blue cheese burger 17 mouthwatering and crowd-pleasing burgers

chipotle veggie burger 17 mouthwatering and crowd-pleasing burgers

asian style burger 17 mouthwatering and crowd-pleasing burgers

patty melts 17 mouthwatering and crowd-pleasing burgers

blueberry burger 17 mouthwatering and crowd-pleasing burgers

italian sausage burger 17 mouthwatering and crowd-pleasing burgers

french fry bourbon burger 17 mouthwatering and crowd-pleasing burgers

smoked bacon cheddar burger 17 mouthwatering and crowd-pleasing burgers

cheeseburger meatball grilled cheese 17 mouthwatering and crowd-pleasing burgers

ultimate bacon and egg burger 17 mouthwatering and crowd-pleasing burgers

guacamole bacon burger 17 mouthwatering and crowd-pleasing burgers

Last but not least...

italian meatball burger 17 mouthwatering and crowd-pleasing burgers

I hope you try out a few of these recipes this summer because I know I will. At the very least, let these recipes inspire you to make a delicious burger that suits you and your family. Or make these for a crowd to make them drool. Which ever works for you.

Have a very fun summer! I hope it's a splash!

Peace, love, bake on.


Tuesday, May 12, 2015

Andes Mint Chocolate Poke Cake

I decided to update my last post. I didn't like the name of the recipe, so I decided to rename it. I decided to rename because the ingredient central to this cake that is really featured are the Andes Creme de Menthe Chocolate Mint Baking Chips. I love the Andes Creme de Menthe chocolate mints. Sometimes the best part of going to Olive Garden or some other restaurant is when they give you the  Ande Mints after paying the check. I think they do that so you aren't so irritable about the amount on the bill. It's their incentive for you to come back. They taunt us with those wonderful little chocolate mints. It's both wonderful and sad at the same time. What I am trying to say is that because of the greatness that is Andes mints, I believe they deserve a cake of their own. It's really only fair to them and the world. 
I must also say that even though, I named this cake with Andes Mints in mind, it does taste like thin mints.
When I first saw the original recipes, it called for different ingredients. I made this recipe into my own by just using Andes Creme de Menthe Chocolate Mint Baking Chips. Ultimately it gave the flavor and texture I wanted. Beyond that, it also made the recipe simpler; instead of having to find buy several ingredients for the minty flavored ingredients, I simply had to find Andes Creme de Menthe Chocolate Mint Baking Chips and mint extract. 
When you add your mint extract to the cool whip, I'd recommend that you on the smaller amount and then add more. When I made this recipe the first time, I almost doubled the amount of mint extract. 
*****Warning: If you do not like cake with rich chocolate and mint then you will not like this cake. But that just means more for me. :)

Double Mint Chocolate Cake a.k.a. Grasshopper Cake
adapted from Something Swanky


1 chocolate cake mix(& water, oil, and eggs as listed on box)
1- 14.5 oz. can sweetened condensed milk
1- 12.8 oz. jar Hershey's Special Hot Fudge Sauce 
2 cups crushed Andes mints 
1- 16 oz. container Cool whip
1/4-1/2 tsp. mint extract 
Green food color (optional)


  1. Prepare and bake the cake mix according to directions on box and bake in a 9x13 baking dish for the amount of time labeled on box. Allow to cool completely.
  2. Use the bottom of a wooden spoon to poke holes evenly across the entire cake (about 20-30 holes). Pour the can of sweetened condensed milk over the cake, trying to fill the holes.
  3. Heat the hot fudge sauce in a small bowl in the microwave. 30-40 seconds should do the trick, you jut want it to soften a little.
  4. Crumble half of crushed Andes mints into the hot fudge sauce and mix. Spread the fudge sauce mixture over the cake.
  5. In a large bowl, whisk together mint extract, green food coloring, and the cool whip. Spread the whipped topping over the fudge layer.
  6. Sprinkle the Andes Mint chips on top. Refrigerate and chill for at least 4 hours (overnight is best).
  7. Serve up and enjoy!

If you like thin mints, you'll love this cake. My family does! There is never any left, and when there is a slice left, it isn't for long. The last slice or two is always fought over. 
Enjoy and let us eat cake!

Peace, Love, Bake on.


Saturday, March 7, 2015

Polish Reuben Casserole {my favorite casserole in the whole wide world}

Polish Reuben Casserole is one of my very favorite foods. I could eat it all day, everyday. I really can't get enough of it. Although, it wasn't always like that. The first time my dad made it, I hated it. But after several years, I grew to like it. But not just like it, I loved it. 
So, what exactly is Polish Reuben Casserole? Polish Reuben Casserole has layers of sauerkraut, noodles, and polish sausage topped with a creamy mushroom mixture, bread crumbs, and Swiss cheese. If you like Reuben sandwiches, you'll love this casserole. 
My dad first found this recipe in a big cookbook. However I can't remember which cookbook. Through the years we have made small changes to suit our family. It originally called for only 8 oz. of wide egg noodles, but we wanted more noodles on it. So, I doubled the noodle amount, and in doing so, I have doubled the amount of milk called for in the recipe. 
Everyone always asks me if I'm Irish simply because of my red hair. When I tell them "no", they go onto ask if my parents have any Irish blood in them. I then answer "no" and that I am actually very German. On St. Patrick's Day, however, I become an adopted Irishmen with my friends very Irish family. Polish Reuben casserole may not be  corned beef and cabbage, but it would make a great substitute if you are in a time crunch. As St. Patrick's Day is right around the corner, Polish Reuben casserole would make a festive sauerkraut dish for St. Patrick's Day. 

Polish Reuben Casserole


2-3 cans (10.75 ounces each) condensed cream of mushroom soup
3-4 cups milk (I do 3.5 cups)
1 onion, chopped
1-2 Tbsp. prepared mustard
1 can (16 oz.) sauerkraut, drained and rinsed
1 pkg. (16 oz) wide egg noodles (uncooked)
1 1/2 lb. Polish Sausage, cut into 1/4 - 1/2 inch pieces
8 oz. shredded Swiss cheese
1/2 cup bread crumbs
 2 tsp. butter, melted

  1. Preheat oven to 375 degrees F. 
  2. Combine soup, milk, onion and mustard in a medium bowl and blend together well.
  3. Spread sauerkraut on the bottom of a greased 9x13 pan. Top with uncooked noodles.
  4. Spoon soup mixture evenly over the top. Top sausage.
  5. Combine butter and bread crumbs in a small bowl. Sprinkle bread crumb mixture over top. Then sprinkle the cheese on top. 
  6. Cover tightly with foil. Bake in oven for 40 minutes- 1 hour or until noodles are tender. 
  7. Serve up and enjoy!

This casserole is so easy to make. I hope you find to love this recipe like I did. The great thing about cooking at home is that you can make the way your family likes it. So if your family wants more sauerkraut, add another can of sauerkraut. Want less noodle, but the same amount of sauerkraut? Then halve the noodle amount and milk amount. This recipe is simple a blueprint. And with that I shall I say goodbye and have a Happy St. Patrick's Day!

 Peace, Love, Bake on... & the luck of the Irish.