Sunday, July 17, 2016

Turkey, Spinach & Feta Burgers

So tasty!

I always felt Turkey burgers had somewhat of an identity crisis...I mean they're shaped like a burger, served on a bun, but...hmmm. 

This is one of the recipes my granddaughter found while searching for some healthier alternatives to a beef burger.  I switched it up a little to satisfy my hubby's taste-buds and he loved these.   They've actually become one of my favorite burgers too.  Of course, I love feta cheese, so maybe that has something to do with it.  Haha!


1 lb. ground turkey
1-2 cups baby spinach, chopped
1 Tbsp. olive oil
1 Tbsp. butter
1 cup red onion, diced (I used vidalia onion)
2 cloves garlic, minced
3.5 oz. feta cheese, crumbled
Black pepper, to taste
Salt, to taste

Sautee onion and garlic in olive oil and butter until translucent; set aside to cool.

  1. Chop the spinach into one-inch pieces. (I used between 1-1 1/2 cups of it chopped, but you might like more.)
  2. Place ground turkey, feta cheese and chopped spinach in a bowl; add cooled onion & garlic; mix until all ingredients are evenly distributed.  
  3. Divide the meat into quarters and form into ½-inch-thick patties.
  4. Cook the patties over medium-high heat in a frying pan, with a little olive oil.  Flip the patties every 2 to 3 minutes.  You will know they are done when the juices run clear and the meat is light brown all through the center. Use a knife to cut into the centers to make sure the meat is cooked.
  5. Serve on buns.  Makes 4 delicious burgers!  
"Ask and it will be given to you; seek and you will find; knock and the door will be opened to you. For everyone who asks receives; he who seeks finds; and to him who knocks, the door will be opened." - Matthew 7:7-8

Easy Cheesy Baked Ravioli

Absolutely delicious!

This has got to be my new favorite dish.  Not only was it super easy to prepare, but the family devoured it! Basically, it's just 4 ingredients, and who doesn't like that kind of recipe!

I had already started a pot of my Sunday Sauce and was trying to decide what pasta to make, when I came across this recipe.  So, I used my own sauce.  But, if you have a favorite jarred spaghetti sauce, I'm sure that would be great!  

Don't be afraid to play with the ingredients either; a little more sauce or cheese, maybe add a layer of loose sausage, spinach or meatballs.  If you're doing the cooking...create, have fun and cook for your family's taste buds!

1 (28oz) jar of spaghetti sauce (your favorite or home-made)
1 (16oz) bag of jumbo frozen ravioli
2 cups shredded mozzarella cheese
2 Tbsp. grated Parmesan cheese

Preheat oven to 400'F.   Spray bottom and sides of a 13 x 9" casserole dish.  

Spread 3/4 cup of spaghetti sauce into the bottom the prepared casserole dish to cover the bottom.   Arrange half of the frozen (keep frozen) in a single later over sauce; top with half of the remaining sauce and 1 cup of the mozzarella cheese.  Repeat layers once, starting with ravioli.  Sprinkle with Parmesan cheese.

Cover with aluminum foil & bake at 400 degrees for 30 minutes. 

Remove foil; bake uncovered for an additional 10-15 minutes until bubbly and hot in the center.
Let cool for 5-10 minutes before serving.

"For God has not given us the spirit of fear, but of power and of love and of a sound mind."   2 Timothy 1:7

Saturday, July 16, 2016

Chocolate Mayonnaise Sensation Cake

Just as good as I remember!

Seems we've been on a cake trip around here lately, and I've been digging up some oldies but goodies!  Looking through my mom's old recipe box, I came across my favorite childhood cake...Chocolate Mayonnaise Cake.   Anyone else remember this classic from long ago?

Anyway, the spirit of "must bake now" pulled me into the kitchen and I started  feverishly working on this cake.  Yes, it was going to be just like I remembered.  Well, great plans don't always go as we would wish.  I couldn't wait to get it into the oven and I was on full speed ahead.  I don't recommend this speed when baking!  

So, you know what's masterpiece came out flat and hard, looked and tasted pretty bad, but what did I do wrong?  I followed the recipe exactly, right?  Wrong!  You can't leave out the baking powder and soda...ugh, a novice mistake.  But, that wasn't going to stop me...I began again (I really wanted this cake).

The results of not giving up were totally worth it.  I went back to my childhood and enjoyed every bite of the best chocolate cake ever!  Beautiful texture, light, fluffy, moist and delicious!  It's all there in every bite, and the Fluffy Cool Whip Frosting was an added bonus because it really brought out the flavor of the cake.  Yup, a little bit of heaven in my mouth!

Here's a little tidbit about this cake, in case you've never had it before.  "Apparently, the recipe dates back to World War II or the Depression, when there was limited access to baking ingredients, and cooks had to get creative. And for those of you turning up your noses, think about it: mayonnaise is really just oil, eggs, and a bit of acid, like vinegar. As bakery owner Liz Gutman, who created the recipe, writes, oil makes the cake tender, and the vinegar punches up the chocolate flavor a little."


2 cups flour

1 cup sugar
4 Tbsp. unsweetened cocoa powder
2 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1 cup real mayonnaise (not salad dressing)
1 cup cold water
1 tsp. vanilla

Preheat oven to 350°F.  Spray with cooking spray or grease and flour 13x9 inch baking pan or 2-9" round pans.

In a mixing bowl, sift together flour, sugar, cocoa, baking powder, baking soda and salt.

Add mayonnaise, vanilla and water.  Beat until smooth and well-blended, about 2 minutes on medium.

Pour batter into a prepared pan(s).

Bake at 350' for 28-30 minutes (9" round pans) or 30-35 minutes (13x9").  Cake is done when middle springs back when touched or toothpick inserted in the middle comes out clean. Careful not to over-bake or it will be dry.

Cool before frosting with your favorite Buttercream, 7-Minute Frosting or Chocolate Frosting...or just dollop with whipped cream and confectioners' sugar.  The cake is the star!

Vanilla Cool Whip Frosting:

1 (3.5) pkg. of instant vanilla pudding
1/4 cup confectioners' sugar
1 cup milk
1 (8oz) tub whipped topping

Combine pudding, confectioners' sugar and milk in bowl; beat for about a minute. Fold in whipped topping.

"He has shown you, o man, what is good.  And what does he require of you?  To act justly, love mercy, and to walk humbly with your God!"  Micah 6-8


Monday, July 4, 2016

Best Basic Brownies

A Chocolate Lover's Dream!

Have you been under the impression that a boxed brownie mix might just be the easiest and best way to go?  Guess what, this recipe will prove you wrong.  It was quick, easy and the texture is the same fudgy, chewy one as the mix.

Now who doesn't love brownies?  I know they've been a favorite in my family forever, and this is the best and easiest basic brownie recipe I know.  

The beauty of this recipe is that you can add walnuts, peanut butter, chocolate chips, white chocolate chips, frost them, leave them doesn't matter, you can do it all!  


1 cup butter
2 cups granulated sugar
4 eggs
2 tsp. vanilla extract
2/3 cup unsweetened cocoa powder
1 cup flour
1/2 tsp. salt
1/2 tsp. baking powder

Preheat oven to 350'F.  Grease a 9x13 pan.

Melt butter.  Remove from heat and add ingredients in the order listed, stirring well by hand, until all ingredients are blended.  Do not over-stir or brownies will get tough.

Bake for 25-30 minutes (mine took exactly 24 minutes).  Do not overbake.

If you want those wonderful clean edges, use a plastic knife to cut them (best brownie trick ever).

Creamy Brownie Frosting: (optional)

6 Tbsp. butter, softened
6 Tbsp. cocoa
2 Tbsp. light corn syrup
1 tsp. vanilla
2 cups confectioners' sugar
4-5 Tbsp. milk (add a little at a time until of spreading consistency)

In a mixer bowl, beat butter, cocoa, corn syrup and vanilla until blended.

Add powdered sugar and milk; beating until spreading consistency.

"Blessed is the nation whose God is the Lord." - Psalm 33:12