April Fools Day "Bacon and Eggs"

April Fools Day "Bacon and Eggs"

Stick Pretzels
White Almond Bark
Yellow M&M's

1. Melt almond bark.

2. Line up 2 pretzels and drizzle a tsp. of almond bark in the center.

3. Top with Yellow M&M and let set.

April Fools Day "Drink"

April Fools Day "Drink"

1 large box of red Jello
2 cups boiling water
2 cups ice cold Sprite or Sierra Mist
4 Straws

1. Dissolve Jello in boiling water.

2. Whisk in Sprite or Sierra Mist.

3. Pour Jello into 4 glasses.

4. Let set for about 30 minutes in fridge.

5. Once Jello is partially set, insert a straw.

April Fools Day "Cupcakes"

April Fools Day "Cupcakes"

1 lb ground beef
1 lb ground pork
2 eggs
2 sleeves Ritz crackers, crushed
1 cup milk
2 cloves garlic, minced
1/2 onion, chopped
1 pkg. Lipton Onion Soup mix
salt
pepper
Prepared Mashed Potatoes

1. Mix together all but the potatoes.

2. Spray a muffin tin with nonstick cooking spray.

3. Roll meat into giant meatballs.

4. Bake in muffin tin until temp reads 160 degrees.

5. Cool slightly, invert from pan.

6. Frost with Mashed Potatoes!

Where's the Sugar???

OK, so I know I've gotten messages about where all my desserts are. I've been reminded that this whole month there's been nothing but dinner. But that's gonna change. . .soon.

ALL of April is going to be a month of desserts, sweets, and treats. A huge assortment of goodies perfect for Easter morning, or family gatherings.

Trust me, I've been baking. A lot. Next month you'll get recipes for cookies, scones, cupcakes, and a few layered desserts.

I promise not to dissapoint.

Another thing to look forward to: Starting tomorrow I will start posting a few ideas for April Fools Day foods. They're cute! So keep coming back and checking things out!

Italian Tortellini Soup

Italian Tortellini Soup

7 cups chicken broth
1 16oz pkg frozen broccoli/cauliflower/carrots
1 8oz pkg. dried cheese tortellini
1 can Italian diced tomatoes, undrained
1 pkg. kielbasa sausage, diced
1/4 tsp salt
1/4 tsp pepper
2 cloves garlic


1. In a large soup pan, saute the diced sausage until browned and slightly crisp.

2. Once sausage is done, add to it the chicken broth, salt, pepper, and garlic.

3. Bring to a boil and add in the veggies and tortellini.

4. Boil for about 12 minutes or until veggies are tender and tortellini are floating.

5. Mix in the tomatoes and serve.

Tortilla Biscuit Bites

Tortilla Biscuit Bites

1 tube of Pillsbury Grands Buttermilk Biscuits
1/4 cup of butter
1 cup crushed tortilla chips (regular corn chips or Doritos of any flavor.)

1. Cut each biscuit into six pieces.

2. Combine the biscuit pieces and chips in a large ziploc bag.
3. Shake and press to adhere the chips to the biscuits.
4. Pour into a round pan, and drizzle with butter.
5. Bake at 400 for about 15 minutes.

6. Invert onto a plate and serve with soup.

Creamy Cauliflower Soup

Creamy Cauliflower Soup

2 1lb bags of frozen cauliflower
2 cups half and half
1 tsp salt
1/4 tsp pepper
1/4 tsp Franks Red Hot
1/4 tsp nutmeg, yes, nutmeg
1/2 cup milk
1 cup asiago cheese
Bacon, and additional Asiago Cheese

1. Steam both bags of cauliflower in the microwave until very tender.

2. Combine cauliflower with 1/2 cup of half and half and blend until creamy.

3. In a pot, mix together pureed cauliflower with the rest of ingredients.

4. Heat until bubbly and hot.
5. Ladle into bowls and top with additional cheese and bacon.

Mozzarella Sticks

Mozzarella Sticks

12 pieces of string cheese
12 egg roll wrappers
oil for frying
Spaghetti Sauce for dipping

1. Heat oil in a skillet for frying. I don't use much, just enough to fry and flip the mozzarella sticks.

2. Roll each piece of string cheese in an egg roll wrapper, just like you would an egg roll.

3. Fry in oil until browned and crispy.

4. Serve with spaghetti sauce.

Sloppy Joe Biscuit Cups

Sloppy Joe Biscuit Cups

1 12oz container of refrigerated buttermilk biscuits (8 biscuits per container.)
1 lb of ground beef, cooked
1/3 cup ketchup
1 Tbsp mustard
1 tsp Worcestishire sauce
1 Tbsp brown sugar
8 slices of american cheese

1. Spray a muffin tin with nonstick cooking spray.

2. Flatten biscuits, and place in muffin cups, forming the biscuits up the sides of cup.

3. Mix together cooked ground beef, ketchup, mustard, Worcestishire sauce, and brown sugar.

4. Scoop meat mixture evenly among all biscuit cups.

5. Bake at 400 for about 20 mintues.

6. During last few minutes of cooking, top with a piece of cheese. I cut my cheese into circles to fit better.

Chicken Bacon and Ranch Bagels

This was a leftover dinner. All of it. Leftover Everything bagles, leftover chicken, leftover bacon. Last nights dinner, revamped to become this nights dinner.

Chicken Bacon and Ranch Bagels

1 Everything bagel
3 Tbsp ranch dressing
1/2 chicken breast, cooked and diced
2 thick slices of cheddar cheese
2 slices of bacon, fried crisp and chopped

1. Toast bagels in toaster just until warm and slightly crisp. Not even browned.

2. Top each bagel half with 1 1/2 Tbsp of ranch dressing. You can do more or less. I made this for Dave, and he loves his ranch dressing.

3. Top ranch with diced chicken.

4. Layer cheese on top of chicken.

5. Sprinkle with bacon.

6. Bake at 350 for about 10 minutes or until cheese is melted.

Chicken and Cheese Quesadillas

Here we are again. . .another Taco Tuesday in the Peterson house. Tacos for the kids, and a change of pace for mom and dad.

(Forgive the horrible picture. I forgot to take one, and I didn't exactly make our dinner look beautiful tonight.)

Chicken and Cheese Quesadillas

1 cup cooked, chopped, chicken breasts
1 cup shredded cheese of choice
4 flour tortillas
1 Tbsp oil
Salsa
Sour Cream

1. In a medium sized skillet, heat oil over medium heat.

2. Add to oil, tortilla.
3. Top with 1/2 the chicken and 1/2 the cheese.
4. Top with another tortilla. Cook until cheese is melted.

5. Flip over and cook on the other side.
6. Remove from heat, and cut into wedges.

7. Top with sour cream and salsa.

Stir Fried Asparagus

Stir-Fried Asparagus

1 1/2 pounds of fresh asparagus, trimmed and cut into 2" pieces (about 4 cups.)
2 Tbsp butter
1 Tbsp olive oil
3 Tbsp chicken broth
1 tsp lemon juice
1 tsp soy sauce
1/4 tsp pepper
salt to taste
1/4 cup toasted almonds

1. In a large skillet, stir fry asparagus in butter and oil for about 3 minutes.

2. Stir in broth, lemon juice, soy sauce, salt, and pepper.

3. Cover, and cook for about 2 minutes or until tender.

4. Sprinkle with toasted almonds.

Maple Glazed Chicken Breasts

Maple Chicken Breasts

4 boneless, skinless, chicken breast halves
1/4 tsp salt
1/4 tsp pepper
1 Tbsp oil
1 tsp cornstarch
1/2 cup apple juice
2 Tbsp maple syrup
1/2 tsp onion powder

1. Sprinkle chicken with salt and pepper.

2. Add canola oil to a large skillet and cook chicken over medium heat until juices run clear.

3. Remove from pan and keep warm.

4. Meanwhile, in a small bowl, combine cornstarch, apple juice, syrup, and onion powder.

5. Add to skillet and bring to a boil. Cook and stir until thickened.

6. Add chicken back to skillet and turn to coat.

Mustard Glazed Salmon

I know what you're thinking. "She sure cooks a lot with mustard these days." I can assure you, it's not intentional. I actually rarely cook with mustard, but for some reason, I've come across a ton of recipes lately that call for a dijon mustard. So with that said, "Pardon me, but do you have any Grey Poupon?"

Actually, I decided that for the next month I would make all new recipes. Things I've never made before. Some of them, may never make again. This salmon was day two of my new recipe adventure. The Pecan Crusted Chicken was my first. Dave loves it. He knows that whatever we have for dinner, is going to be something he's never had before. The kids, on the other hand, wish we were having tacos every night. So I have to admit, that during this month of new recipes, we will stick to our Taco Tuesday. At least the kids will get one meal a week that they love!

This salmon was so good! Full of flavor, tender, and flaky. It was again, quick! Literally less than 30 minutes start to finish for dinner tonight. Good Old Simple and Delicious Magazine. They always deliver great recipes.

Mustard Glazed Salmon

6 salmon fillets, 6oz each
1/2 tsp salt
1/4 tsp pepper
3 Tbsp brown sugar
3 Tbsp lemon juice
2 Tbsp dijon mustard
1 tsp ground cumin

1. Place salmon, skin side down, on a baking sheet lined with foil and sprayed with nonstick cooking spray.

2. Sprinkle with salt and pepper.

3. Mix together the rest of the ingredients and spoon over salmon.

4. Bake, uncovered, at 400 for about 15 to 20 minutes, or until fish flakes with a fork.

Creamy Spinach Noodle Toss

Easy and fast! I do have to say one thing about it that freaked me out. . . the recipe actually uses the bacon drippings in the sauce. I just can't bring myself to do it, so I replaced it with butter.

Creamy Spinach Noodle Toss

1 12 oz pkg. of egg noodles, I used Amish Kitchen Kluski Noodles
4 strips of bacon, diced
2 Tbsp finely chopped onion
3 Tbsp flour
3/4 tsp salt
1/4 tsp pepper
2 cups milk
1 9oz pkg. of fresh baby spinach
3/4 cup grated parmesan cheese

1. Cook noodles according to package directions.

2. Meanwhile, in a large skillet, cook bacon and onion until bacon is crisp.

3. Using a slotted spoon, remove bacon and onion bits to paper towel to drain.

4. Stir the flour, salt, and pepper into the bacon drippings until blended.

5. Slowly add in milk and bring to a slow boil, stirring constantly.

6. Add spinach and stir until spinach is wilted.

7. Drain noodles and transfer to a serving dish.

8. Toss noodles with sauce and cheese.

9. Top with bacon and serve.

Pecan Crusted Chicken Breasts with Dijon Cream Sauce

I love chicken, and pecans, and almost any sort of cream sauce. This one was a no brainer for me. Saw it, and had to try it. Even my kids gobbled it up, and yes, the pickiest of picky eaters actually ate several bites. . .with NO bribery!

Pecan Crusted Chicken Breasts with Dijon Cream Sauce

CHICKEN:
6 split chicken breasts
1/2 cup flour
2 eggs
3/4 cup ground pecans
3/4 cup bread crumbs
1 tsp salt
1 tsp pepper

1. Set up a dredging station by putting the flour in a shallow dish.

2. Next crack the eggs into a second shallow dish. Whisk until frothy.

3. In a third and final shallow dish, mix together the pecans, bread crumbs, salt, and pepper.

4. Now you're ready to dredge the chicken. First coat each chicken breast with flour.

5. Next dip the floured breasts into the egg.

6. Finally, coat each breast with the breadcrumb and pecan mixture.

7. Put all the breasts on a baking sheet, and drizzle with melted butter.

8. Bake at 350 for about 3o minutes or until chicken juices run clear.

9. Serve with Dijon Cream Sauce.

DIJON CREAM SAUCE:
1 cup heavy cream
2 Tbsp dijon mustard
salt
pepper

1. Mix all ingredients together in a saucepan over medium heat.

2. Stir over medium heat until slightly thickened.

3. Cool slightly and ladle over chicken breasts.

Vanilla Buttercream Frosting

Vanilla Buttercream Frosting

1/2 cup butter
1/2 cup shortening
1 Tbsp vanilla extract
6 cups powdered sugar 1/4 cup milk

1. Beat together butter and shortening.

2. Add in about half of the powdered sugar.

3. Mix in vanilla extract and half the milk.

4. Add in the rest of the powdered sugar, followed by the rest of the milk.

5. Beat buttercream to desired consistency. At this point you can add more sugar or milk if too thick or thin.

6. Tint with color if desired, and frost cake or cupcakes!

Vanilla Buttermilk Cupcakes

It's Paula Deen Ya'll! Ava and I watched her make these cupcakes and decided we had to try them. Paula made such a big deal about how good the batter was that we were dying to dive in!

Let me tell you, when it comes to baking, Paula Deen knows her stuff! These are so good. Not kidding. Good luck getting the cupcakes into the oven. . .because she was so right about the cake batter!

Vanilla Buttermilk Cupcakes

3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons baking powder
3 sticks butter, room temperature
2 1/3 cup sugar
3 large egg whites
2 teaspoons vanilla extract
1 1/2 cups buttermilk, room temperature

1. Preheat the oven to 350 degrees F.

2. Combine all the dry ingredients into a large bowl and set aside.

3. In a large bowl add the butter and the sugar. Mix until light and fluffy

4. Add the egg whites and vanilla and beat on medium speed for about 1 minute.

5. Add about 1/3 of the flour mixture to the batter and beat until incorporated.

6. Add about half of the buttermilk and continue to beat on medium speed until well mixed.

7. Continue adding dry and wet ingredients, scraping the bowl and beating until incorporated after each addition. End with the dry ingredients.

8. The batter will be thick and glossy.

9. Line muffin tin with papers and bake for 18 to 20 minutes. Remove from the oven and cool.

10. Frost as desired.

Bacon Carbonara

I'm admittedly a TV Cooking Show JUNKIE! I watch them all. I record them all. I copy them all! Last night I was watching a new show called Kitchen Boss. It's the guy from Cake Boss, only he's not baking cakes. . .he's cooking Italian food! On this episode he was making an authentic Pasta Carbonara.

I've been looking for a good recipe for a Carbonara for a long time. There are many different versions of it out there. The one thing I find in common is that they all call for raw egg. (Now, the egg does get cooked by the heat of the noodles, but the actual use of raw egg just freaked me out.)

But I've done some research and came to the conclusion that the heat of the noodles cooks the egg enough to be safe. If there is a concern about the egg, you can use the pasteurized ones.

I will tell you this, the velvety texture of the pasta with the egg, seasoned with the saltiness of the bacon, is to die for. It is so good.

Bacon Carbonara

1 lb bacon, fried and chopped
12 oz of spaghetti noodles
4 eggs
1/2 cup parmesan cheese
1 cup frozen sweet peas
salt
pepper
milk or half and half
1. In a large pot, bring water to a boil for cooking pasta. Heavily salt the water.

2. Once water comes to a boil, add in pasta and cook as directed on package.

3. Meanwhile, in a large glass bowl, whisk together the eggs and parmesan cheese.

4. Once noodles are cooked, drain and immediately toss with the eggs and parmesan.

5. Toss to coat.

6. At this point, the pasta will be fairly thick. Toss in the bacon and peas.

7. Add in enough milk or half and half to thin out the sauce a bit. Now's a good time to season with salt and pepper as well.

8. Serve immediately.
NOTE: This does not reheat well!

Panera's BBQ Chopped Chicken Salad

I went out to lunch with my sister last week at Panera. I ordered the half Almond Chicken Salad Sandwich and cup of Wild Rice Soup. My honest opinion: I like my chicken salad better, and nothing beats homemade wild rice soup. What she ordered however, WOW!

Kim ordered some sort of turkey sandwich on an Asiago bagel. Delicious. With that she ordered the BBQ Chopped Chicken Salad. I was immediately jealous. It looked so good. Seriously took everything in me not to grab her sandwich. And the salad looked so colorful and tasty. I had to have a bite. Kim said that she orders the same thing everytime she goes there. After snagging a bite of her salad, I see why.

I guess my little sister re-created this salad at home and eats it for lunch several times a week. So tonight, when I realized that we had to leave for church in 45 minutes, and I had no dinner on the table, I was in a mad dash. I made somthing simple for the kids, (Mac and cheese, bananas, and salads.) and tossed together this salad for Dave and I. It was a winner.

Panera's BBQ Chopped Chicken Salad
Serves 2

2 chicken breasts, cooked and diced
1 can Green Giant Super Sweet Corn
1 can black beans
1/2 tsp cumin
1/4 cup shredded cheddar cheese
Tortilla Strips
Chopped Tomato
4 cups of chopped lettuce
Ranch Dressing
BBQ Sauce

1. In a saute pan, saute corn and black beans over medium heat with cumin until slightly blackened.

2. Place about 2 cups of chopped lettuce on each plate.

3. Top lettuce with corn and black bean mix.

4. On top of that add cheese, diced chicken, tomato, and tortilla strips.

5. Drizzle salad with BBQ sauce and ranch dressing. Yum. Yum. Yum.

Peanut Butter Snack Cake

Peanut Butter Snack Cake

2 1/4 cups flour
2 cups packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup Jif Creamy Peanut Butter
1/2 cup of butter, softened
1 cup milk
3 large eggs
1 teaspoon vanilla extract
1 (16 oz.) package semi-sweet chocolate chips

1. Heat oven to 350ºF.

2. Stir together flour, brown sugar, baking powder and baking soda in large bowl.
3. Add peanut butter and butter; blend at low speed with mixer until crumbly.
4. Remove 1 cup of crumbs and set aside.
5. Add milk, eggs and vanilla to crumbs left in bowl.

6. Blend at low speed until moistened. Beat 3 minutes at medium speed.
7. Pour batter into an ungreased 13 x 9-inch baking pan.

8. Sprinkle chocolate chips evenly over top of batter.
9. Sprinkle 1 cup of reserved crumbs over top.
10. Bake 40 to 45 minutes. Cool before serving.

Nachos!

It's Tuesday at my house, (Although this won't post until Thursday.) and we have a picky eater. I don't know how it happened. We never offer an alternative to dinner, and there's no dessert or treat for kids who don't eat, but we still have a little girl, who would rather not eat dinner or dessert, than eat something she doesn't love. However, tonight is Tuesday. Taco Tuesday. It's Taco Tuesday at our house EVERY Tuesday. It's the one night a week, where I know she will polish off every last bite of her dinner.

So here we are. Tuesday night. Same old same old. Tacos are actually a huge hit for everyone here. All my kids love them, and they're one of Dave's favorite meals. But I have to admit, I'm a little sick of tacos. Tonight, we mixed it up a bit, and had nachos. Tessa, of course, still had to eat hers in the form of a taco, but the rest of the kids had Nachos. It seems a bit junk-foody, because they're nachos, but we LOADED them with lettuce, onion, tomato, and avocado.

I'm hoping that one day, our picky little girl, will branch out, broaden her horizons, and try something new. I encourage it at each meal. But so far to no avail. But I guess that's just her right now. Until she's ready to branch out. . .we will enjoy tacos. Every. Single. Tuesday.

Nachos!

1 lb hamburger
1 pkg. taco seasoning
3/4 cup water
1 13oz bag of tortilla chips
3 cups shredded cheddar cheese
1 bag of shredded lettuce
1 onion, chopped
1 medium tomato, chopped
1 avocado, chopped
sour cream
taco sauce

1. In a skillet, brown the hamburger. Once browned, add in water and taco seasoning. Cook until thickened.

2. In a 10 x 15 pan, dump out about 1/3 of the bag of chips.
3. Top with 1/2 the beef.
4. Add 1/2 the cheese.
5. Repeat layers.
6. Bake, at 350 for about 15 minutes or until cheese is melted and gooey.
7. Top with lettuce, onion, tomato, avocado, sour cream, and taco sauce.8. Eat!

Chocolate Peanut Butter Chip Cookies

Chocolate Peanut Butter Chip Cookies

1 cup butter
3/4 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
3/4 cup cocoa powder, I used Hershey's Dark
2 cups flour
1 bag Reese's Peanut Butter Chips
1. Cream together butter and sugars until light and fluffy.

2. In a separate bowl mix together powder, soda, flour, and cocoa.

3. Add eggs to the butter mixture and cream.

4. Mix in vanilla extract.

5. Slowly beat in the dry ingredients.

6. Stir in peanut butter chips.

7. Drop onto baking sheet and bake at 350 for 9 minutes.

Hostess Cupcakes

Hostess Cupcakes
24 chocolate cupcakes (I just made boxed Devil's Food.)
1 recipe Creamy Cupcake Filling
1 recipe Chocolate Ganache

1. Pipe Creamy Cupcake Filling into each cupcake.

2. Dip tops of cupcakes into Chocolate Ganache.

3. Pipe white swirl on top of cupcake with Creamy Cupcake Filling.

CREAMY CUPCAKE FILLING:
3 heaping Tbsp of flour
3/4 cup milk
1/2 cup butter
1/2 cup shortening
2 Tbsp vanilla extract
1 3/4 cup granulated sugar

1. In a saucepan, whisk together flour and milk.

2. Cook over medium heat until thickened.

3. Remove from heat and cool completely.

4. Transfer flour/milk mixture to large mixing bowl.

5. Cream together with it the butter, shortening, and vanilla.

6. This is where it gets to be time comsuming: You have to add the sugar, 1 Tbsp at a time, mixing on high, between each addition. If you do not mix long enough, your icing will have a gritty sugary consistency. If you do mix long enough, your icing will be very fluffy and creamy.

7. To fill cupcakes, I use a the Pampered Chef Easy Accent Decorator. You could cut a hole out of the top of the cupcake, and pipe it in a Ziploc bag. When piping in the filling, only apply pressure until the top of the cupcake begins to crack.
CHOCOLATE GANACHE:
1/2 cup heavy whipping cream
1 to 1 1/2 cups chocolate chips
2 Tbsp butter

1. Scald cream over medium heat.

2. In a large glass bowl, pour cream over chocolate chips.

3. Whisk until chocolate chips are melted and creamy.

4. Add in butter, and stir gently until melted.

Ava's Ice Cream Cone Cupcakes

I know what you're thinking. . .this idea's been around since the 80's. But my daughter found a picture of these and insisted that we make them to bring to my sister's house for dessert. I think they turned out cute-ish. Could have been better, it was frustrating making them. Every time one was done, and decorated, and cute, it would topple over and I'd have to scrape off the frosting and start over again. Ugh.

I will give you this piece of advice. . .they do not travel well!!! They are extrememly top heavy!!! Don't plan on them looking as cute when they get to there destination!
Ava's Ice Cream Cone Cupcakes

24 ice cream cones
1 pkg of cake mix, prepared as directed on box
1 batch of vanilla buttercream tinted pink, reserving about 1/2 cup of it still white
1/3 cup heavy cream
1 cup chocolate chips
1 Tbsp butter
24 maraschino cherries, patted dry
12 vanilla cream wafers, cut in half at an angle

1. Put ice cream cones in a mini muffin tin. The bottoms of the cone should fit perfectly.

2. Pour cake batter into each cone, filling about 2/3 of the way. DO NOT overfill!

3. Bake at 350 for about 25 minutes.

4. Cool completely!

5. Pipe pink buttercream on each cupcake.

6. Edge cupcakes with sprinkles of your choice.

7. In a saucepan, heat heavy cream until hot and starting to bubble.

8. Add chocolate chips to a glass bowl, and pour cream over them.

9. Stir butter into cream and chocolate chips. Continue to stir until smooth and creamy.

10. Spoon about a tsp of chocolate ganache onto each cupcake. (This is the "Hot Fudge.")

11. Top with a dollop of white buttercream. (This is the "Whipped Cream.")

12. Top with a cherry, and cookie.

Garlic Oven Roasted Potatoes

Garlic Oven Roasted Potatoes

6 potatoes, diced into bite size pieces
1 pkg. Lipton Onion Soup Mix
1/4 cup olive oil
4 or 5 cloves of crushed garlic
1 medium chopped onion
salt
pepper
parmesan cheese

1. In a large bowl, mix together all of the ingredients.

2. Pour into a 9 x 13 pan and bake at 350 for about 1 to 1 1/2 hours or until potatoes are tender.

3. Once potatoes are tender, put under the broiler for about 4 or 5 minutes to crisp up the top of your potatoes. You don't have to do this, but I like the crispy top.

White Castle Burgers!

Ok, so Dave was sick today, and he's kind of a cry baby when he's sick. Because he can be such a whiner, I wanted to make him a really special dinner. I know what you're thinking. . .Does White Castle really scream "special dinner?" Not for most people, but you don't know Dave. He's obsessed.

It's been said that his Mom craved these little burgers when she was pregnant with him. Where we live, however, there is no White Castle. If there were, he's probably be a thousand pounds heavier. So I found a recipe, tweaked it a bit, and made them for dinner. They were great! SO CLOSE to the real deal!

I put plenty of pictures with this post, so you can see exactly how I did this. It's out there on many other recipe sites as well. If you like White Castle, you gotta give these bad boys a try!


White Castle Burgers!

1 1/2 pounds hamburger
1 onion, finely chopped
1 package Lipton onion soup mix
1 tablespoon peanut butter
1/2 cup milk
Cheese slices
Pickles
Ketchup
Mustard

1. In a large bowl mix together the hamburger, Lipton Onion Soup Mix, peanut butter, and milk.
2. Sprinkle chopped onions evenly in a 10 x 15 pan. (At this point I toasted the onions a bit, but you don't have to do that.)
3. Scoop the meat mixture over the onions in the pan.
4. Flatten the meat and spread/smooth it out.
5. Put it in a 350 degree oven for about 25 minutes. The meat will shrink.
6. Add your cheese slices. Put it back in the oven for 7-10 minutes (until cheese is melted).
7. Then add the tops of your buns and place back in the oven for about 5 more minutes.
8. Remove burger tops, and top with a pickle.
9. Slice the burgers with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.