Bloody Mary Cheeseburgers

 Bloody Mary Cheeseburgers

Hi everybody :)
When I first saw this recipe, I knew I would be making it soon. Bloody Mary Cheeseburgers, don't worry there's no alcohol in the recipe. Although, I did thought about adding some :) I opted out. The burgers and special sauce are prepared with spicy ingredients that mimic the Classic Bloody Mary Cocktail without the vodka. Let's get it started... 

Bloody Mary Cheeseburgers 
For the Burgers:
1 1/2 pounds ground beef chuck
Kosher salt and coarse black pepper
2 tablespoons Worcestershire sauce
2 rounded tablespoons prepared horseradish (I used 1 tbsp.)
1 tablespoon Tabasco sauce (I used 1/2 tbsp. Sriracha Sauce)
A small handful celery tops and leaves, finely chopped
1/4 cup Heinz organic ketchup or Heinz chili sauce
1/2 cup Ritz cracker crumbs or fine breadcrumbs
1 egg yolk, lightly beaten
1 tablespoon EVOO – Extra Virgin Olive Oil
4 slices sharp cheddar cheese (Colby & Monterey Jack Cheese)
4 brioche burger rolls, split (I used Hamburger Buns.)
For the Sauce:
3/4 cup Heinz ketchup
1 rounded tablespoon horseradish (I used 1/2 tsp.)
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 teaspoons Tabasco sauce (I used 1/2 tsp. Sriracha Sauce) 
2 tablespoons minced celery tops
Coarse black pepper, to taste

Place beef in mixing bowl, season kosher salt and pepper. Add Worcestershire, horseradish, Tabasco, celery tops and leaves, ketchup or chili sauce, cracker crumbs and egg yolk. 

Combine and form 4 large patties that are thinner at the center than the edges for even cooking. 

(I wrapped the burgers in plastic and refrigerate for 3 hours.)

Combine sauce ingredients in small bowl. 

Heat skillet or griddle pan over medium-high heat. Add oil and wipe around pan. Add burgers and cook 8-10 minutes, turning once. Top with cheese in last minute or 2 of your cooking time. 

 (I used Colby & Monterey Jack Cheese.)
 Serve on rolls topped with special sauce.

Source: Rachael Ray Show

What I Did and/or Think:
The changes I made are in Bold, Italic, & Purple. 
The Taste: The burgers were great, but I really LOVE the sauce on top. It was spicy, but not too spicy and really made the burgers popped, so don't leave the sauce off. 

ENJOY! Come again...
Linked to:
Flour Me With Love: Mix it up Monday! Watch Out Martha 
Recipe Sharing Monday @ Jam Hands 

The Chicken Chick: Clever Chicks Blog Hop 

Scrumptious Sunday Recipe Link Party  @ Addicted Recipes 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms  
 

Broccoli-Stuffed Potato & Grilled Steak: A Steak & Potato Kind of Day

Broccoli-Stuffed Potato & Grilled Steak: A Steak & Potato Kind of Day

Hi everybody :)

I having a steak and potato kind of day. Steak and potatoes is one of my favorite meals. I'm sure it a lot of people favorites. I bet you might have an steak and potatoes variation in your meal planing rotation. Here's one of mine...

The Broccoli-Stuffed Potato
4 large baking potatoes, bake; see this
2 tablespoons + 2 teaspoons I Can't Believe It's Not Butter Spread, divided
2 1/2 cups frozen broccoli

1/4 package Southern Mills Cheddar Cheese Sauce Mix; prepared or 1/2 cup prepared cheese sauce
1/4 cup shredded cheddar cheese

Lawry's Garlic Salt to taste
 
I used Amy's quick and easy baking method  for baking the potatoes; set aside to cool slightly.

Meanwhile, steam the broccoli for 6 - 8 minutes, or until tender. Chop fine. Carefully scoop the potatoes flesh into a bowl, leaving the skin intact.  

 Add the broccoli to the potatoes along with the cheese sauce. 

Top with shredded cheese and bake for 8 minutes or until cheese melts.

Source: slightly adapted The-Super So Fat, Low Fat Cookbook

The Grilled Steak

2  (12 - 14 oz.) Ribeye steaks
2 cloves garlic
salt & pepper to taste
Worcestershire sauce, 2 dashes on each side
pinch Lawry's perfect Blend SWEET BASIL, CITRUS & GARLIC RUB   

Marinade steaks overnight. Preheat grilled to 375 F. (I used the Super Pot.) Grilled steaks 8-10 minutes on each side or according to how you like your steaks. 

Remove from grill & cover with foil for about 8-10 minutes. Served.

 ENJOY! Come again... 
Linked to:
Strut Your Stuff Saturday @ Six Sister's Stuff 
Show and Tell Saturday: Be Different...Act Normal 
Scrumptious Sunday Recipe Link Party  @ Addicted Recipes 
Everyday Moms Meals   
Marvelous Mondays @ This Gal Cooks
Mop Up Mondays - I Should be Mopping the Floor    
House Wives of Riverton Round-Up  
 

Samoas Chocolate Pudding Trifles

Samoas Chocolate Pudding Trifles

Hi everybody :)

Bring your favorite chocolate dessert to Roxana’s Home Baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farms and Land O’ Lakes® Butter.

I LOVE Girl Scout Cookies, my favorite are the Somoas. Every year I show my love and support by buying as many boxes of Somoas I can :) it's for a good cause after all ;). So whenever February roll around, I stack-up on these goodies.

Alas, February is quickly coming to an end, and soon March will be here, but before I bid it farewell... join me on my last journey for this month to 'Chocolate Land'. This trip is full of promises of the sweetest kind; dark chocolate pudding, bits of grated chocolate and caramel between layers of Somoas cookies topped with a chocolatey cream.   

The Chocolate Pudding
1 cup sugar
1/2 cup baking cocoa (I used 1 part dark & 1 part regular)
1/4 cup cornstarch
1/2 teaspoon salt
4 cups milk
2 tablespoons butter
2 teaspoons vanilla extract

In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. 

gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. 

Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. Yield: 6-8 servings. (I covered with plastic wrap, pressing down to the top of the pudding, removing all air pockets and refrigerate it overnight.)

Pudding Source: Taste of Home

To assemble the Trifles
2 package  Samoas Girl Scout Cookie, broken into large pieces plus 6-8 halves or whole for garnishing
1/4 cup Chocolate Fondue or Chocolate Fudge Frosting
1 (8 oz. container) Cool Whip, thawed or 3/4 cup Whip Cream, whipped
1 tablespoon Chocolate Liqueur, optional
Caramel Ice Cream Topping 
1 Chocolate bar, grated  
6 - 8 Somoas Cookies halves or whole for garnishing

Mix fondue and cool whip until light and fluffy, add liqueur; set aside. 

Place in layer in this order: cookies pieces, pudding, caramel, cool whip mixture, grated chocolate, and pudding. Topping each trifles off with the cool whip mixture, caramel drizzles,  grated chocolate and cookie halve or a whole cookie.
 
What I Think: 
Any thing that's chocolatey is worthy of REPEATS!
This dessert is definitely one of them.

 
Just because February is ending soon; the chocolate indulgences don't have to stop. If you're just tuning in to my blog, every month I post at least 2 recipes dealing with chocolate, from the creamy white to the deepest dark that promise to fulfill  your chocolate fantasy delight. If you missed a trip, don't worry there still time to play catch-up; just look under the Chocolate Label to reach your chocolate destination. But to ensure you won't have that problem, subscribe now and follow me. I will take you on an trip you won't soon forget :)

ENJOY! Come again.... 
Linked To:
Shaken Together Life: {what's shakin' link party} 
Miss Information: I Freakin' Did It Friday  
Foodie Fridays @ Designs By Gollum 
Foodie Friday @ Simple Living  
I'm Lovin' It Fridays @ Tidy Mom 
Finding the Pretty & Delicious Linky Party #6. 
Marvelous Mondays @ This Gal Cooks 
Sweet 2 Eat Baking: Sugar & Slice Sunday 
 Mop Up Mondays - I Should be Mopping the Floor 
Roxana’s Home Baking #chocolateparty