Archive for July 26, 2017


I love my burgers and when I make them for friends they all seem to love them too. They end up having so much flavor and are so juicy. Plus when you make them as sliders they are so much more fun to eat. These go great with my jalapeño cheddar sliders and my corn dogs.


1 Lb Ground Beef

1/2 Tsp Salt

1/2 Tsp Pepper

1 Tsp Garlic Powder

1 Tbs Tony Chachere’s **A Cajun Seasoning**

1 Egg

1/3 Cup Panko Bread Crumbs

Start by combining everything together in a bowl.

Next you want to portion the beef mix into 8 pieces which you can then form into 8 patties.


Grill over high heat 3-5 minutes per side. It’s really important that you only flip the patties once and that you never, ever, ever squish, poke, or prod the patties. That just causes all the delicious juices to escape.

Makes 8 Sliders

Serving 2

Red Hot Cookies

Red hot cinnamon candies are not a usual favorite of any ones but these cookies are an exception. The cookies are a soft cookie but they have almost a shortbread flavor to them and the pops of spicy cinnamon candies are just perfect.


1/3 Cup Butter

1 Egg

1/2 Cup Sugar

1 Tsp Vanilla

1 Tsp Cornstarch

3/4 Cup Whole Wheat Flour

3/4 Cup Flour

1/2 Cup Red Hots

**My pics are all for a double recipe and my cookies are twice the regular size**

In your mixer you want to combine the butter and sugar until light and fluffy.

Add in the egg and mix completely. If you are doing a double like me add in the eggs one at a time and mix completely before adding in the next. Add in the vanilla as the last wet ingredient.


Now you want to add in the flour and the cornstarch. Mix until it all comes together.


Last but not least you want to stir in the red hots. I found that it’s best to stir in the candies in by hand.


Portion out cookie dough onto a cookie sheet and press down slightly. Since these cookies are shortbread like they won’t really spread or rise. So how they go into the oven is how they’ll come out.

Speaking of going into the oven bake these cookies at 350 °F (177 °C) for 10-12 minutes or until the edges turn a golden brown color. Remove and allow the cookies to cool on a cooling rack. Be careful because the candies can get really hot when melted.

Trust me when I say to enjoy them while they last.

Makes 30 Cookies

Serving 2 Cookies


Oatmeal Cream Pies

When I was a kid it was always the best day when one of these made it into my lunch box at school. The soft oatmeal cookie with the smooth sweet frosting sandwiched in the middle. These are so great and so easy to make too.



1 1/4 Cups Butter

1 Cup Brown Sugar

1/2 Cup Sugar

1 Egg

2 Tsp Vanilla

1 Tbs Molasses

3/4 Cup Whole Wheat Flour

3/4 Cup Flour

1 Tsp Baking Soda

1/2 Tsp Salt

3/4 Tsp Ground Cinnamon

1/4 Tsp Ground Cloves

3 Cups Uncooked Quick Oats


3/4 Cup Butter

3 Cups Powdered Sugar

3 Tbs Heavy Cream

1 1/2 Tsp Vanilla

Pinch of Salt

Start by combining the butter with the two sugars. Mix on high until completely combined and fluffy.

Next add in the egg, molasses, and the vanilla, make sure it combines completely.

Next add in the two flours, baking soda, salt, cinnamon, and cloves. Mix on low until everything is incorporated together completely. Once all that is mixed together then you can add in your oatmeal. Mixing all that together is the lest step before baking.

Portion out onto a cookie sheet bake at 375 °F (190 °C) for 8 to 10 minutes or until the edges are a crisp golden brown. When done transfer to a cooling rack and let them cool completely.

While the cookies are cooling you can make the filling. Combine the butter with a part of the powdered sugar.

Add in the vanilla, heavy cream, and salt. Mix together and slowly add in the remaining powdered sugar. Once all the powdered sugar is in switch to high so that any lumps are whipped out.

Once the cookies are cooled pair them up. Scoop the filling into the center of half of the cookies. Sandwich the top half on and carefully press down. The cookies should be soft so be careful not to crack them when sandwiching.

Makes 30 Sandwiches

Serving 1 Sandwich

Trick 4: Macaroons


So everybody knows that macaroons take time and precision. One big thing about them is they require a lengthy drying period. This drying period can be shorter or longer depending on the room temperature and humidity. Humidity is the enemy of macaroons. If the room is humid and you don’t want to wait eight hours to bake the macaroon shells then here’s a trick.

Place the trays on top of the stove underneath the stove fan. Turn the fan on. That will help to wick away the humid air. It will still take time but you won’t be waiting hours to bake, maybe just one.


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