Tropical Sangria Recipe

Speaking of summer in a glass...... here is a recipe for a fabulous tropical sangria. Pineapple rum stars in this delicious tropical version of a white sangria!!! Be warned that it goes down a little too smooth!!!



glass pitcher (or a sangria pitcher)
wooden spoon
1 lemon, sliced
1 lime, sliced
1 orange, sliced
fresh pineapple, sliced
1-1/2 cups pineapple rum
1/4 cup sugar
1 bottle of white wine (Reisling or Pinot Grigio works great)
1/2 cup orange juice
1/2 cup pineapple juice


After the citrus fruit is well-chilled, slice each piece into thin rounds (about 1/8 inch thick) and place them into the glass pitcher. Sprinkle the fruit with the sugar and carefully pour in the chilled rum. Stir the mixture gently and refrigerate for at least 2 hours.

After the fruit has steeped in the rum, crush it gently with the wooden spoon. This will release the flavors. Pour the white wine, pineapple and orange juices into the pitcher and stir. Serve straight-up, or over ice for a lighter drink. Hello, summer!

Coffeehouse Scones

Whenever I eat a scone I think of my Aunt Deb's coffee shop back in our small, home town. There is something comforting in their simple warmth. This isn't my aunt's recipe (I could NEVER make mine taste as good as hers in a million years, even if I copied it exactly), but it tastes pretty damned good!!!



Coffeehouse Scones

2 cup all purpose flour
1/4 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, cold & cut into pieces
2/3 to 3/4 cup buttermilk
1 tsp vanilla

Preheat oven to 400 degrees. Line baking sheet with parchment paper. In large bowl, combine dry ingredients. Blend butter pieces into flour mixture with a pastry blender or two knives. It should look like course crumbs. Add the buttermilk and vanilla and stir until the dough comes together. Do not over mix.

Transfer the dough to a floured surface and knead gently. Form into a round loaf that is about 2 1/2 to 3 inches thick. Cut it into quarters and then cut each quarter in half. You should have 8 triangle shaped pieces. Transfer to the baking sheet and brush the tops with a little milk. You can also sprinkle them with sugar before baking. Bake for 20 minutes or until the edges are golden and a toothpick inserted into the middle comes out clean. Remove from oven and transfer to a wire rack to cool.

Ta da! Homemade scones. These taste great with a cup of hot tea or coffee and just butter on them. But I am in love with "Sticky Fingers" lemon curd too. You can get it at World Market. Yum!!!

Emerald Isle Martini

Everyone loves green beer on St. Patrick's Day, but sometimes it's good to have another option as far as the green drinks go. Too many of these and you'll be hurling on the blarney stone instead of kissing it, so be careful.



Emerald Isle Martini

1.5 oz Vodka
1.5 oz Midori or other melon flavored liqueur
splash of orange curacao
juice of 2 limes

Fill cocktail shaker with ice and ingredients. Shake well and pour into chilled martini glass. Garnish with a cherry or lime! Slainte!!!

The Ugliest Cookie You'll Ever Eat

One of the things the irish are best known for (besides being notorious drunks) is that they can make a little go a long way. They made the most of what they had, however little it was. They made up recipes out of whatever was in their bare cupboards - like the irish lace cookie. There's not a lot going on in this cookie and they aren't very pretty either, but they sure do taste good. And since they're a drop cookie, kids can help make them!!!


My cookie helper, Abby


Lulu getting in on the cookie action!

Irish Lace Cookies

1 stick (1/2 cup) unsalted butter, softened
3/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups old-fashioned rolled oats


In a bowl cream the butter with the brown sugar until light and fluffy and beat in the flour, milk and vanilla. Stir in the oats, drop rounded teaspoons of the dough about 3 inches apart onto ungreased baking sheets, and bake the cookies in batches in the middle of a preheated 350ºF oven for 10 to 12 minutes, or until they are golden. Let the cookies stand on the sheets for 1 minute, or until they are just firm enough to be moved with a metal spatula. If you take them up too soon they'll fall apart - like really bad. Transfer the cookies to a rack and let them cool completely.

Makes about 24 cookies.


Ethan didn't want any part of the baking, but of course he wanted a cookie!


Ugly, irish cookies!!!

Corned Beef and Cabbage

Oh, yes. It's that time of year again! Corned beef and cabbage time!!! It smells so bad, but it tastes so good. And it looks good too!!!



Now, corned beef and cabbage aren't traditionally eaten in Ireland (although in the early 1800s County Cork was the biggest exporter of canned corned beef). It's about as irish as spaghetti and meatballs. You see, back in poor times the cows were used for their milk and not their meat. Beef was a delicacy and meat was as well.... reserved for holidays and special occasions. On those occasions, the irish would eat ham/bacon joint with their potatoes and cabbage. But when irish immigrants came over here in the mid 1800s they weren't able to find bacon like they'd had in Ireland. They found that Jewish corned beef was similar in texture and used that for their St. Patrick's Day celebrations. So corned beef and cabbage isn't really all that irish, but it is St. Patrick's Day. Ish.

So, here is the link to the recipe I've been using for the past few years that has never failed me once!!! http://www.recipezaar.com/NYC-Corned-Beef-and-Cabbage-15846
It's a good one and it also has a lot of important info on how to select the best corned beef, how to know if the cabbage is ripe, etc. Be sure to serve it with some nice soda bread, a green salad and bottle of Harp's. I also like to make a sauce for the corned beef (not that it needs any, it just tastes good with it!!).... Here's the recipe for that:

1 Tbsp horseradish
1/2 cup sour cream
1/4 cup mayo
2 Tbsp prepared yellow mustard
2 Tbsp dijon mustard

Don't be intimidated by corned beef and cabbage. It's a little involved, but if I can keep my focus enough to make it I think anyone can!! And it tastes so good it's worth it. Happy eating!!!

Irish Soda Bread

I always had trouble making a decent soda bread on St. Patty's Day. That is until I found this simple recipe!!! Soda bread dates all the way back to the 1840s. This simple quick bread is a staple of the irish diet and compliments many traditional irish dishes.



Irish Soda Bread

2 cups all purpose flour (I like to use 1 cup each of white & wheat flour)
1 tsp baking powder
1/2 tsp baking soda
2 Tbsp brown sugar
1/4 tsp salt
3 Tbsp butter, cut into pieces
2 eggs, beaten
3/4 cup buttermilk
1/2 cup golden raisins

1. In a mixing bowl, combine flour, baking powder, baking soda, brown sugar and 1/4 teaspoon of salt.
2. Cut in the butter until the mixture resembles coarse crumbs.
3. Combine 1 beaten egg, raisins and buttermilk.
4. Add to mixture above and stir until just moistened.
5. On a lightly floured surface, knead gently for 12 strokes.
6. On a greased baking sheet, shape the mixture into a 6 inch round loaf and cut a cross (4 inches wide and 1/4 inch deep) in the top. Some irish folk say that a cross is cut into the top of the bread to ward of evil or to let fairies out. I'd sooner think it's to let the steam escape, but what the hell do I know?
7. Brush with the other beaten egg.
8. Bake at 350°F for 35-40 minutes or until golden and knife comes out clean.

Stay tuned for more irish recipes!!!

Green Velvet Cupcakes with Irish Cream Cheese Frosting

My love for cupcakes and all things irish have come together!! Over the next couple of weeks I will be posting not one, not two but THREE fabulous cupcake recipes in honor of St. Patrick's Day. We start celebrating as soon as it's March, people. It's St. Patrick's Day all month!!!

The first recipe is just a twist on my classic recipe for red velvet cupcakes, using green food coloring in place of red. Would you?? Could you?? Eat a green cupcake??? Kinda weird, but hey it's St. Patrick's Day!! For the frosting, I tweaked my cream cheese frosting recipe by adding some irish cream to it in place of milk. Hello, amazing!!!!! By the way, I love me some Bailey's but did you know you can make your own irish cream?? It's beyond anything you've ever tasted, trust me. One sip and you'll be kissing the Blarney Stone!!!


My favorite helper!! Chef Lulu!

Green Velvet Cupcakes

2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
2 Tbsp (YES, Tablespoons!) green food coloring
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

1.Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2.With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3.Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4.Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.


It's not easy being a green cupcake!

Irish Cream Cheese Frosting

1 stick (1/2 cup) of unsalted butter, room temp
8 oz block of cream cheese, room temp
2-3 cups powdered sugar
1-2 Tbsp Irish Cream (you can use Bailey's or make your own!!)

1. With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
2. Add the irish cream and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
3. Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cupcakes.


Extreme frosting close up....

Homemade Irish Cream Recipe

1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 2/3 cups Irish whiskey
1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract

Directions
In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.



That's all there is to it! Happy baking!!!

Chocolate Wine Cake

Two things that go together better than anything else I can think of: wine and chocolate. I got this recipe off of Martha Stewart's site. Most of Martha's recipes are really involved, but I was pleasantly surprised at how truly easy this cake recipe was. And I got to use my bundt pan so yay!!! It's a pretty rich cake, but most of the richness comes from the lovely merlot glaze......

Chocolate Wine Cake




FOR THE CAKE

Nonstick vegetable cooking spray
4 ounces bittersweet chocolate
1 cup red wine, such as cabernet sauvignon or merlot
1/3 cup whole milk
1 3/4 cups granulated sugar
2/3 cup (10 2/3 tablespoons) unsalted butter, at room temperature
3 large eggs, slightly beaten
2 1/4 cups all-purpose flour
1 box (.3 ounce) sugar-free black cherry gelatin
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

FOR THE WINE GLAZE

2 tablespoons unsalted butter, at room temperature
1/2 cup red wine, such as cabernet sauvignon
1 cup confectioners' sugar, plus more for serving
1/2 teaspoon pure vanilla extract

1.Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-cup Fleur De Lis Bundt Pan with nonstick cooking spray; set aside.

2.Melt chocolate in a small bowl placed over a small saucepan of simmering water. Let cool 5 minutes. In a small bowl, combine wine and milk; set aside.

3.In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar on medium speed until light and fluffy. Add eggs; beat for 2 minutes. Add the cooled chocolate mixture and beat until incorporated, scraping down the sides of the bowl as necessary.

4.In a large bowl, whisk flour, gelatin, cocoa powder, baking powder, baking soda, and salt to combine. Add to mixer bowl, along with the wine mixture, and beat on low speed until combined, about 1 minute. Increase the speed to medium and beat for 2 minutes more, scraping down the sides of the bowl as necessary. Spoon batter into prepared pan.

5.Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool 15 minutes. Using a plastic knife, carefully loosen cake from the pan; invert onto a wire cooling rack. Let cool completely.

6.Prepare the glaze: Combine the butter, wine, and confectioners' sugar in a medium saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Remove from heat; stir in vanilla. Set aside until ready to serve.

7.Dust cake lightly with confectioners' sugar. Slice cake and drizzle with glaze.


I highly suggest washing this cake down with a glass of your favorite wine!! Yummm!!!!

Red Hot Velvet Cupcakes with Cinnamon Buttercream

Happy Valentine's Day!!! My family and I went out for breakfast to celebrate and then Kevin and I will be celebrating with a date night this evening. So fun!! I thought I'd post this amazing recipe for red velvet cupcakes in honor of Valentine's Day. Honestly, I find this holiday to be a little lame but do enjoy the baking and candy that goes with it. These cupcakes were by far the best red velvet I've ever had. Most red velvet cupcakes are topped with cream cheese frosting, but these have a cinnamon frosting that you actually heat up. It was beyond good. Here's the recipe which I got courtesy of Oprah.com. Again, this requires you making a giant effing mess and using tons of different mixing bowls. It's worth it.



Red Velvet Cupcakes:

1/4 cup dark, unsweetened cocoa powder
2 Tbsp red gel food coloring
1/4 cup boiling water
6 Tbsp unsalted butter, cut into pieces and softened
2 Tbsp room temp Crisco (don't fear the hydrogenated oil)
1 2/3 cups sugar
3 large eggs
1 cup buttermilk
1 tsp vanilla extract
2 1/2 cups cake flour (don't try to use all purpose, it's not the same)
1 tsp salt
1 Tbsp cider vinegar
1 tsp baking soda

Preheat oven to 325 degrees and line muffin pan with cupcake papers. In medium bowl, wisk together cocoa powder, boiling water and food coloring. Set aside to cool. In another mixing bowl, cream butter and shortening until smooth. Add sugar and mix until fluffy. Add eggs one at a time and beat well. Stir buttermilk and vanilla into cooled cocoa mixture. Sift cake flour and salt together in another bowl. With mixer on low, alternate adding flour mixture and cocoa mixture to egg mixture. Beat well. In another small bowl (I hope you have a lot of bowls), combine vinegar and baking soda and stir until dissolved - it'll fizz so don't freak out. Add to batter and stir until combined. Fill each cupcake liner about 2/3 full and bake 20-25 minutes. Cool completely on a wire rack. Now for the frosting.....

Cinnamon Buttercream Frosting:

1 1/2 cups sugar
1/4 cup all purpose flour
1 1/2 cups milk
1/4 cup heavy cream
3 sticks unsalted butter, soft but cool, cut into pieces
1 tsp vanilla extract
2 tsp cinnamon
Red Hot Candies (you can find these in the baking aisle by the sprinkles)
Red White Chocolate hearts

In a heavy saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, stirring, until mixture boils and has thickened - about 12 minutes. Transfer to mixing bowl and beat on medium speed until cool - about 5 minutes. Reduce speed to low, add butter and beat until mixed in. Beat an additional 2-3 minutes on high speed. Add the vanilla and the cinnamon and mix until combined. If the frosting is too soft, put it in the fridge for a little bit and stir it up again. Frost each cupcake and top with a heart or a red hot!!! Happy Valentine's Day!!!

Cosmopolitan Cupcakes

Well, if you didn't think I was a complete drunk before........ No, seriously. :) As soon as I saw this recipe I knew I had to try it out. I love cupcakes and these take the cake. They're pink, they have alcohol in them and the cosmo is pretty much my all time fave cocktail. Well, one of them anyways. These were a snap to whip up (be warned tho, lots of separate bowls will be used) and they're oh so pretty, aren't they?? The perfect treat for your next girl's night!!!



Cosmo Cupcakes

1/2 cup butter, softened
2 cups sugar
2 eggs
1/2 tsp salt
2 1/2 tsp baking powder
3 cups all purpose flour
3/4 cup buttermilk
3/4 cup frozen cranberry juice concentrate, thawed
zest of one lime
2-4 drops red food coloring

Preheat oven to 350 degrees and line muffin pan with paper liners. Mix together butter and sugar on medium speed until light and fluffy. Add the eggs one at a time and beat well. Combine all dry ingredients in a separate bowl. Combine buttermilk, thawed concentrate and zest in another bowl. (You know I effing love cupcakes if I would make this many dirty dishes right?!?) Add in 1 cup each of the dry and wet mixtures alternately, beating on low until well mixed. Fill cups with batter 2/3 full and bake at 350 for 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan.


For glaze: (that's right, more dirty dishes!!!)

1/4 cup thawed cranberry juice concentrate
1/4 cup vodka (doesn't have to be top shelf as you're not drinking it..... unless you are)

Brush cupcakes with glaze while they're still slightly warm. When they're cooled completely, frost with lime-cointreau buttercream.....


Lime-Cointreau Buttercream

1/2 c butter
4 c powdered sugar
3 Tbsp Cointreau or triple sec.... same freakin thing as far as I'm concerned
juice from 1 large lime
2-4 drops red food coloring (supposed to make it pink not red)

Mix on high speed until fluffy and pipe onto cooled cupcakes! Garnish with a dusting of glittery pink sugar and a fresh lime wedge..... or you could take it a little further and get some of those sugared gummy limes. But I didn't do that. Anyways, hope you get the chance to try these. I think they were pretty fantastic!!!! I highly suggest mixing up a batch of these while listening to my swanky cocktail hour playlist!!!

Comfort Food Makes a Comeback

If I've said it once, I've said it a thousand times: I love fall!!! Don't get me wrong, I am sad to see summer and the warm weather go. But there's something about cute sweaters, football and comfort food that makes me so happy. Food in general makes me happy. I love to eat probably more than anyone should. I look forward to my meals. As soon as I'm done eating one meal, I am already thinking about what to have for the next one!!! I am not ashamed to say it. I love food.

Comfort food is high on the list, although it's not something we have as often as I would like for obvious reasons. It tastes good, but it's not always good for you! My family's all time favorite meal is a simple one of creamed chicken served over biscuits. It is the definition of comfort food - warm and filling, inexpensive and uncomplicated, and easy to prepare. My mom used to make it for us when we were little and it never disappointed. It was one of the first things I made for Kevin when we were first married! I happened upon a cute little blog called The Big Red Kitchen one day and was so happy to find a good recipe for the beloved creamed chicken. It is probably the best blog about food EVER. She takes the most beautiful pictures of the food!!! Of course you can't just look at the pictures. You have to make the food. And eat it!!!


What did I tell you about the pictures??? Thanks to 'Big Red Kitchen' blog for allowing me to use your delicious photo!!!!

Anyways, here is her amazing recipe for Creamed Chicken which my family and I enjoy on a very regular basis during cold months. Hopefully it will make its way to your table for you and yours to enjoy!!!

Creamed Chicken

1 stick unsalted butter
1/2 cup flour
4 cups milk
4 cups cooked, shredded chicken- about 3-4 chicken breast halves
salt and pepper to taste

In a large pot over medium high heat, melt butter. To melted butter, whisk in flour until smooth. Slowly whisk in milk. Turn heat down to medium and cook until thickened. Add chicken then salt and pepper to taste. Serve over hot buttermilk biscuits with steamed peas and enjoy!!

Grilled Basil Chicken with Baby Greens

Summer is leaving us soon and fall is on its way! We're getting tired of grilling burgers and hot dogs and the same old stuff, but I'm not too ready for crockpot meals or casseroles just yet!! Chicken can get pretty old in a hurry too, but we just tried this new recipe and I swear there is nothing boring about it. It was 'dying meal' good. No joke!

I don't know what it is about basil that just makes everything taste better. Not the dried basil you get in the spice aisle either - the fresh kind from the produce section of the grocery store or from your backyard if you're lucky enough to have an herb garden. This recipe spoke to me as soon as I saw basil listed as an ingredient. And it had a picture. A beautiful picture!!! It was like food porn!! Seriously, doesn't this look yummy???!!!



It was one of the yummiest meals I have had in a long time! It had the best flavor and was pretty healthy too, even though you use the chicken with bones and skin!! I suppose you could do boneless, skinless but this recipe was too good for me to mess with!! Here are the specs....

1 large bunch fresh basil (don't even mess w/ dried - it will suck)
4 medium chicken breast halves (the kind w/ bones and skin)
3/4 tsp salt
1/4 tsp ground black pepper
2 ripe medium tomatoes, chopped
1/4 cup olive oil
2 Tbsp white wine vinegar
2 Tbsp freshly grated lemon peel
1/2 tsp Dijon mustard
4 oz mixed baby greens (8 cups)

Reserve 8 large basil leaves and set aside. Roll the remaining basil and slice up into small ribbons. Cover and refriderate. Prepare outdoor grill for direct grilling over low to medium heat. Place 2 reserved basil leaves under skin of each chicken breast half. Sprinkle chicken with 1/4 tsp salt and 1/8 tsp pepper. Place chicken, skin side up, on hot grill rack. Grill chicken, turning once, until juices run clear and skin is brown and crisp, about 20-25 minutes.

While chicken is cooking, in small bowl - stir tomatoes, oil, vinegar, lemon peel, mustard, 1/2 tsp salt and 1/8 tsp pepper. Toss sliced basil leaves with baby greens and 1/2 cup tomato mixture. Divide greens among four plates; top with chicken breast. Spoon remaining tomato mixture over chicken. Eat and enjoy with a glass of white wine!!! Summer isn't over yet!!!

Shredded Beef Tacos

You're like, "two post in one day???" It's madness, I tell you!! Nope. Lulu is napping and the other kids are with Kevin at church. He's playing drums for this weekend's services. So I am here with nothing to do! So I blog!!

More beef. You're wondering if all we eat is red meat, I know. We don't! My last recipe post was for burgers, so next time I will post one with chicken or some other meatless something or other. But nothing says summer like tacos. Tacos are an awesome thing! You can feed lots of people, you can make them how you like and they are just yummy! This recipe is for a crockpot or slow cooker as some people like to call them. It's delicious and super easy!!



Shredded Beef Tacos

2.5- 3 lb boneless beef chuck roast (I almost typed Chick roast LOL)
1 medium onion (I never use an onion because Kevin hates them. It still tastes good)
1 cup water
1 pkt (1.25 oz) Taco Seasoning Mix
1 bottle (16 oz) Taco Sauce (I only ever use half the bottle)
1 7 oz can chopped green chiles
your choice of tortillas - soft flour, soft corn or hard shell
----------------------------------------------------------------
Taco Toppings - shredded lettuce, tomatoes, queso fresco cheese, sour cream

Directions:
Place beef and onion in slow cooker. Combine water and seasoning mix in small bowl. Pour over beef and onion. Cook on LOW for 6-8 hours or until tender. Remove meat to cutting board; shred beef with two forks (at this point it will usually just fall apart). Place beef in large bowl. Stir in taco sauce and chiles. Fill warmed tortillas with beef mixture. Top with toppings!!! Serve with lots of margaritas and enjoy the awesome summer weather!!!

Best Burgers EVER!

So I can cook pretty well when I want to. You know how it is, moms - trying to come up with meals day after day that everyone in your family will eat gets a little old. But I do okay in the kitchen. I thought I would post a recipe here and there in the blog. I know I alwasy appreciate it when someone passes along a great meal idea!

This one isn't for the vegetarians. I mean, I *suppose* you could substitute ground turkey for this one if ground beef really makes your stomach turn. I, myself, haven't had the heart to alter this one in any way. It is so good, but terribly bad for you I'm afraid!!! Once in awhile though, these burgers are a real treat!!!



It's from my Coca-Cola Cookbook. I bought this book at a Cracker Barrel in high school when I was on a date with Kevin. We have been making these scrumptious burgers since way back when! It's a good cookbook. Pretty much everything in it has coca cola products in the recipe. Coke, sprite, mello yello, etc. SO, ya. None of it is good for you. If you're looking for a healthy meal, stop reading now! LOL!

Here it is! The best darn burger you will ever make......


Coca-Cola Burgers

1 egg
1/2 cup Coca-Cola, divided
1/2 cup crushed Saltine crackers
1/4 cup finely chopped onion
6 Tbsp creamy French salad dressing, divided
2 Tbsp grated parmesan cheese
1/4 tsp salt
1-1/2 lbs ground beef
6 hamburgers buns, split

In a mixing bowl combine the egg, 1/4 cup of the coca-cola, cracker crumbs, onion, 2 Tbsp of the dressing, cheese and salt. Add the meat and mix well. Form into 6 patties, 3/4 inch thick. For the sauce (or for zee sauce, as Kevin always says in his fake French cooking accent), Mix remaining coca-cola and dressing. Grill the meat over medium coals about 10 minutes or to desired doneness. Turn once; baste occasionally with sauce.

Serve on buns with deli cheese, mayo, lettuce, tomatoes, mustard & pickles. Or whatever else you like, but these don't need a lot of stuff because they are insanely good! Enjoy!!