Best Juicy Burger Recipe

After two marathon posts yesterday on the backyard bbq shoot, I had to keep it simple today!  I'm sharing my favorite burger recipe that's perfect for backyard grilling.  I first tasted this recipe when my girlfriend made it several years ago, and it's been a staple ever since.  These burgers are moist and delicious every time!

"Big Juicy Burgers"

12 oz. V8 juice

3 slices white bread, torn into pieces

3 lbs. ground beef

1 large egg

1 1/2 tsp salt

1 tsp pepper

Microwave v8 juice in a glass bowl for 1 minute; add bread pieces and let cool.  Combine with hands.

Combine bread/juice mixture, beef, and remaining ingredients and shape into patties.

Grill patties over direct medium heat 8-10 minutes on each side or until cooked through.

Serve on buns with condiments and enjoy!

As part of Backyard BBQ week, visit these other experts for more summer entertaining ideas.

Housewife Bliss

Second City Soiree

Reluctant Entertainer

Intoxicologist

The Daily Basics

Party Blueprints

Chocolate Chip Oatmeal Cookie Bars

So last weekend we had our first cookout of the season, with a few friends.  Everyone brought a dish to share while we provided the grilling meats and these yummy dessert bars.  They are so easy to make using refrigerated cookie dough as the base.  And oh my, were they delicious!!

Chocolate Chip Oatmeal Cookie Bars

1 roll (16.5 oz) refrigerated chocolate chip cookies

1 cup quick-cooking oats

2/3 cup caramel ice cream topping

5 tablespoons all-purpose flour

1 teaspoon vanilla

3/4 cup chopped pecans

1/2 cup semi-sweet mini chocolate chips

Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats. Reserve 1/2 cup dough for topping.
Line a 9-inch baking pan with parchment paper for easy release and press remaining dough mixture evenly in bottom to form crust.

Bake 10 to 12 minutes or until dough puffs and appears dry.

In small bowl, mix caramel topping, flour and vanilla until well blended.

Remove partially baked crust from oven, and sprinkle nuts and chocolate chips evenly over crust.

Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.

Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered.

DIY Meringue And Marshmallow "Mushrooms"

I designed a "Little Outdoorsman" party for Bird's Party E-zine a couple of months ago.  The snack table was filled with treats that went with the theme like gummy worms & fish, trail mix, and these cute and tasty meringue & marshmallow "mushrooms."  They make an adorable presentation when nestled among chocolate "rocks" (from Walmart).  Here's how to make them for your own rustic party theme...

Meringue & Marshmallow "Mushrooms":

1. You will need large marshmallows, chocolate chip meringue cookies, white icing, and cocoa powder.

2. Cut the marshmallow in half, lengthwise. Roll one of the halves between the palm of your hands in order to round it out.

3. Roll the marshmallow in the cocoa powder, and tap off the excess.

4. Spread a dollop of icing onto one end of the marshmallow and top with a meringue cookie.

Display your "mushrooms" in a shallow dish surrounded by chocolate "rocks".

Dinosaur Party + "Volcano" Chocolate Lava Cakes Tutorial

What little boy doesn't love dinosaurs!?  None that I know of, especially if he were getting a dinosaur birthday party like this one!  Debbie of Wants and Wishes designed an adorable Dinosaur party collection she used for her son's birthday party, as well as created some fantastic treat ideas for the dessert table.  She's sharing the Molten Lava Volcano Cakes recipe and instructions with us, so you can also re-create this party.  Enjoy! 

The party details are perfectly themed and easy to do yourself. 

• Debbie provided printable party hats with cute "spikes" down the back for each child to wear & take home. 
• The cupcakes were topped with simple dinosaur toys that are available in $1 stores or toy stores. 
• A "hot lava trifle" is served, made by layering crushed oreos(with chocolate center), gummy worms, a "nest" of chocolate 'dinosaur eggs', and cherry balls for hot lava. 
• The 'dinosaur eggs' and 'lava balls' are also placed in baggies for favors.

Perhaps the most unique dessert was the Molten Lava Volcano cakes that Debbie made.  What a great idea these were.  The recipe and tutorial follows.  Debbie used a mold from Williams Sonoma.

Ingredients:
8 Tablespoons (1 stick) unsalted butter, plus a bit more for molds
2 teaspoons flour, plus a bit more for dusting molds
4 ounces of bittersweet chocolate
2 large whole eggs
2 large egg yolks
1/4 cup of sugar
Makes four 4 or 5 ounce molds or ramekins
1. Preheat oven to 450 degrees
2. Butter and lightly flour molds or ramekins (tap out excess flour)
3. In top of double broiler set over simmering water, combine butter and chocolate. Heat until just melted.
4. In bowl using electric mixer, beat together eggs, yolks, and sugar until light and thick.
5. Add a small amount of the melted chocolate mixture to the egg mixture and beat to combine. (Make sure egg mixture does not harden from heat of chocolate mixture)  Slowly add in remaining chocolate mixture.
6. Quickly beat in flour until just combined. Pour batter evenly into the molds.
7. Place the filled molds on a baking sheet and bake until the sides have set but the center remains soft, NO MORE THAN 6 to 7 MINUTES!! This is the key to this dessert- it cannot be over cooked!
8. Invert each mold onto a plate, let rest 10 seconds. Unmold by lifting up one corner of the mold, the cake will fall out onto the plate.  

1. You will need orange and red chocolate apeels (wafers). These are white chocolate with food coloring, some are even flavored. I got orange flavor for the orange and vanilla for the red.... just to add a bit of surprise.

2. Have your volcano cakes cooking in the oven. I used this cupcake pan that I got at Williams Sonoma years ago, but you could use a cupcake pan with no liners. Note: If you have 2 ovens, turn on your other oven to as low as it will go to heat the chocolate (around 140 degrees). If not, after your cakes are cooked- TURN OFF your oven (if not you will burn your chocolate) and stick in your chocolate to start the melting process.

3. Melt each color of chocolate in a SEPARATE bowl in the oven, it should take 8-12 minutes to melt, but check on your chocolate every couple of minutes, as each oven heats differently and stir each time. Heating on the lowest temperature of your oven melts the chocolate properly and eliminates that white coating that can appear on chocolate, usually it is around 140 degrees.

4. Place a glob of orange chocolate on the top of the mini volcano cake, letting it run down the sides.

5. Drizzle the red down the sides crossing over the cake in a X like pattern.

6. Swirl gently with a spoon on the top to combined the orange and red, this will cause more chocolate to cascade down the sides mixing the orange and red for an realistic, explosive feel.

Let it set for a few minutes, and serve.

NOTE:  You can also use a regular chocolate cake recipe cooked in the molds.  The center will not be melted in this case but will hold up longer on a dessert table (lava cakes need to be served immediately for the soft center effect).

Delicious Deviled Eggs With Bacon

{photos by Celebrations At Home}

I never met a deviled egg I didn't love, however, this is not your mama's recipe!  This incredible recipe I discovered years ago in the book Special Occasions by John Hadamuscin.  The addition of horseradish gives it a kick, while melted butter and bacon make it rich and indulgent.  Go ahead and try it.  Your friends & family will thank you!

Deviled Eggs with Bacon

1 dozen large eggs

8 slices bacon, cooked & crumbled

2 Tbsp mayonnaise

2 Tbsp butter, melted & cooled slightly

4 tsp prepared horseradish

1 tsp cider vinegar

1 tsp dry mustard

1/8 tsp salt

1/8 tsp cayenne pepper

1/4 cup finely chopped pimiento

Cooking hard boiled eggs:  Place eggs in cold water in a large sauce pan.  Bring water to a boil, then remove from heat and cover.  Let sit covered for 15 minutes.  Drain water and let cool until ready to handle.

Peel and cut eggs in half and scoop out yolks into a mixing bowl, mashing with a fork.  Add remaining ingredients and mix well.

Spoon or pipe mixture into the egg halves and refrigerate until ready to serve. 

Tip:  For more interesting presentation, you can cut the eggs across the width.  Cut a small slice off the bottom so they will stand upright on the dish. 
Garnish with a small slice of bacon, a sprinkling of parsley, or a slice of pickled jalapeno.

Homemade Chocolate Pudding

by Contributor Lisa Thiele

Skip the ʻol packaged pudding; itʼs time to make your own! Itʼs easy, delicious

and you can customize it however youʼd like. I went with the classic chocolate

and used almond milk instead of whole milk. Feel free to swap out the dark

chocolate for semi-sweet, white chocolate or perhaps butterscotch.

This is also a fun afternoon treat to make with the kids!

{Photography & Styling by With Style & Grace}

Homemade Chocolate Pudding {Recipe adapted from Bakers Royale}

Ingredients:

• 1/2 cup cornstarch

• ½ cup granulated sugar

• Pinch of salt

• 3 cups cold almond milk – you may replace with whole milk

• 3/4 cups dark chocolate, chopped

• 1 tablespoon almond extract or vanilla extract

Directions:

In a blender, combine cornstarch, sugar, salt and milk until everything is blended.

Set up your double boiler or a heat-proof bowl over – not touching- simmering hot water. Pour the blended mixture into the double boiler or into heat-proof bowl.

Stirring occasionally, youʼll begin to notice it thicken. Using almond milk, I had to add additional cornstarch – make sure you whisk as you pour to avoid clumps.

This takes 20-30 minutes (less if using whole milk) to form a thick enough consistency to coat your spoon.

Next, add in the chocolate and mix well to combine. Mix in the vanilla. Voila, homemade pudding!

Ham & Cheese Phyllo Cups

If you love delicious cheesy appetizers then this is the recipe for you.  These bite-size tartlets are simple to make and are a great appetizer for brunch or with cocktails.  I served them up in an egg dish for a more interesting presentation (for the Easter Design shoot).  Give them a try - it only takes about 20 minutes from start to finish!

Ham and Cheese Tartlets

1 package frozen phyllo cups(15)

1 cup shredded cheese blend (Mexican blend works well)

2 slices baked ham, chopped

3 oz. cream cheese, softened

dried or fresh chives to taste

Preheat oven to 350 degrees, and place phyllo cups on a baking sheet; set aside.

In a medium bowl, combine cream cheese, shredded cheese, ham, and chives. 

Spoon mixture by the tablespoon, into phyllo cups. 

Bake for 12-15 minutes or until cheeses are melted.

TIP:  Don't have phyllo cups?  Use slices of french bread and spread the mixture on top.  Bake as directed.

Giveaway From Superior Nut Company!

I have a fun Giveaway to share today!  This comes from Superior Nut Company, which offers an array of candies and nut products perfect for party buffets, gift giving, or simply enjoying yourself.  I was nearly drooling as I put these photos together from the site...

Superior Nut Company has candies in all colors so you can color coordinate your sweets buffet to your party decor.  In the top photos you can see chocolate coated lentils, pearlized gumballs, espresso beans (a favorite of mine), and sixlets.

They also have coated nuts in all types of flavors like toffee, praline, chocolate, and yogurt, to name a few.  You can buy in bulk for larger events, or in 1 pound bags for gifts, or small celebrations.  They even have nut butters (if you've never tried almond butter - you need to), and nut paste for baking. 

To help introduce you to Superior Nut Company, they are offering a $25 Gift Code to their online store. 

The Rules: 

• You must live in the US to participate. 
• This doesn't include shipping but you can see their selection of "free shipping" items here.
• You must be following Celebrations At Home blog to enter.

Here's how to enter:

1. Visit the store and leave a comment letting us know what item you would most like to try.
2. Become a fan of Superior Nut's Facebook page and leave us another comment.
3. Tweet the following & leave us another comment: Enter to win $25 worth of goodies to @SuperiorNut at @CelebrateAtHome here http://su.pr/1LyXcc

This Giveaway is now Closed

Bonus points:

Post about this on your Facebook page.

Give us a "thumbs up" here.

Good Luck!

Enter through next Sunday, April 10.  Winner will be announced Monday morning.

This is a sponsored post

DIY Chocolate Easter Bowl

I was beside my self when Debbie of Wants and Wishes submitted this Easter Chocolate Bowl tutorial!  I knew right away that you fabulous readers would enjoy this.  Not only does it make for an adorable display, but the fact that it's also edible makes me giddy!  Here are directions from Debbie:

You will need:

•  mini balloons
• dipping chocolate
• shortening
• wax or parchment paper
• peeps! chicks or bunnies (I love these)
• candy eggs (I used speckled jelly beans & chocolate filled egg

1. Melt your chocolate using the microwave, or double boiler, according to package directions.
2. While your chocolate is melting blow up mini balloons and coat the bottom half of the balloons with shortening. (this will help the chocolate not stick to the balloon).  Use a cookie sheet or plate with parchment/wax paper placed on top.
3. Roll the bottom half of the balloon in the chocolate, while holding on at the top half of the balloon. I wanted the chocolate bowl to have a little rough feel to it, since it is suppose to be a basket. No two will be alike and this makes it easier as it not suppose to be perfect. You might have to apply more than one coat. If a small area is a little transparent or you need to smooth a spot out, take the back of a spoon with a little chocolate on it and swirl in the direction of the chocolate
4. With the balloon in your left hand. Place a small circle of chocolate on the plate/cookie sheet with your right hand. Place the balloon on top of the chocolate disk. Place in the freezer to set faster.

When the chocolate is set, pop the balloon with a pin and take out the balloon remains.  Fill with jelly beans, chocolate eggs and other candy. Top with a bunny or chick peep.  You can package them in boxes, cellophane bags or on top of individual platters at each place setting.

Thanks again to Debbie for sharing this great project.  You can find some cute Easter printables to go along with this in her Etsy shop.

  If you have a DIY tutorial you'd like to share, please send me an email with your idea.  Good photos are essential.  Cheers!

Stress-Free Entertaining With Andrea Correale

I recently had the pleasure of conducting a phone interview with event planner extraordinaire, Andrea Correale.  Andrea is the owner of Elegant Affairs, a catering and event planning company based in NYC.  Not only are her events beautifully executed, her food styling is inspired, as you can see below. 

We talked about ways a busy, working woman can put together a cocktail party without being stressed.  Read on for all of Andrea's fabulous tips...

In order to keep it managable, Andrea suggests keeping your party to 12 - 20 people, and setting up food areas ahead of time on the coffee table, kitchen island, or dining table.  Serving foods that can sit out for long periods without being compromised is also a great idea. 

You don't have to cook everything from scratch your self.  Andrea recommends purchasing interesting foods from favorite restaurants and serving them on your own dishes.  You may be able to get mini pizzettes made instead of one large pizza, or have an assortment of sushi to sample with wasabi, pickled ginger, and soy sauce accompaniments.  These are great finger foods that everyone loves.

Three more favorite food choices can include:

•  French bread slices, brushed with a little olive oil, sprinkled with a bit of salt, and baked for a few minutes until toasted.  Serve with hummus, artichoke pate, olive tapenade, and bruschetta for topping. 
• Create mini sandwiches with croissants, lean roast beef, horseradish cream, and cheddar cheese.
• Lay out a Mediterranean theme with spanikopita, stuffed grape leaves, and mini pitas with lamb & yogurt dill sauce (aka gyros).

Some of Andrea's final tips for creating a stress-free cocktail party are:

• Set up the bar away from the food, in a place you want people to gather and mingle.  Assign one glass per guest and use glass charms to keep them separate.
• Have a friend bring dessert so you have one less thing to think about.
• Keep lighting low, or on a dimmer, and set up a play list ahead of time for background music.
• Make a check list including groceries/menu items to purchase, bar items needed, and last minute to-do actions.

I hope you've enjoyed these fabulous tips from such an esteemed guest.  I couldn't agree more with all of Andrea's advice.  Now there are no more excuses for not entertaining a few friends!  Cheers!

All photos from Elegant Affairs

Mini Almond Joy Candies

by contributor Lisa Thiele

Sometimes you feel like a nut...that's when it's time to make your own Mini Almond Joys!

 I don’t believe you can go wrong with the combination of chocolate and coconut, and then throw in an almond - sold! If you can avoid eating the entire batch, trust me, it’s not as easy as you might think, then might I suggest you surprise someone special with a box of these mini almond joys? Who doesn’t love a box of chocolates, especially homemade?

Homemade Almond Joy {Recipe adapted from Joy the Baker}

• 7 ounces sweetened condensed milk

• 1 cup powdered sugar

• 1 Tablespoon Vanilla extract

• pinch of salt

• 2 1/2 cups unsweetened flaked coconut

• 30 (or so) almonds

• about 20 ounces semi sweet chocolate chips

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

To toast the almonds, spread them onto a separate {unlined} baking sheet and toast for about 10 minutes. Don’t go too far, it doesn’t take long to go from toasted to burnt. Remove from oven and let cool.

In a medium bowl, mix together sweetened condensed milk, powdered sugar, salt and vanilla extract. Stir in the unsweetened coconut, until combined. Yes, the mixture will be thick. Place mixture in the freezer for 30 minutes - it’s easier to work with when it’s cold.

Remove the coconut mixture from the freezer. With clean hands shape one tablespoon of coconut into a little ball about 2 Tbsp.

Pressing firmly, make sure the balls are compact that way they don’t crack when dipped. Place the balls on the lined baking sheet and continue until you’ve gone through the remaining coconut mixture.

Warning, your hands will get sticky and may need to wash on occasion. Press an almond on top of each coconut ball. It’s okay if they don’t completely stick. Place the baking sheet in the fridge to chill while you melt the chocolate.

Place a medium size saucepan; add about two inches of water over a medium heat. Bring the water to a simmer. Place chocolate chips in a heat proof bowl and place the bowl over the simmering water.

Make sure the bowl is about 1 inch from the boiling water. Stir the chocolate as it melts. Turn the heat off once the chocolate has melted but recommend keeping the bowl of melted chocolate over the hot water.

Remove the coconut candies from the fridge. Place one coconut almond ball on a fork. Use a spoon to scoop a bit of chocolate over the almond. That way the almond will stick to the candy and not fall off as you dip. Lower the fork into chocolate and spoon chocolate over candy to coat. Lift fork and let the chocolate. Place on the lined baking sheet. Repeat until all candy is coated in chocolate. If chocolate gets thick, just turn on the flame and heat slightly.

Let dipped candy harden in the fridge for 45 minutes. Store in an airtight container at room temperature.

For the box – take an average sized {retail} jewelry box and wrap both parts in fun {gift-wrap or scrapbook} paper. Place each chocolate in a mini cupcake liner and set alongside one another in the box. Fill the box (single layer) and cover with the wrapped lid.

all styling & photography by With Style & Grace

Lemon & Lime Tartlets Recipe

I just love the refreshing flavors of citrus, and these lemon & lime tartlets are so light and delicious you'll definitely want more than one!  This is just the recipe you'll need for a light Spring or Summer dessert when you're entertaining friends.  Bon Appetit!

Lemon-Lime Tartlets

1 pkg(16.5 oz) refrigerated sugar cookie BAR dough
1 can(14 oz) sweetened condensed milk
1 pkg(8 oz block) 1/3 less fat cream cheese, at room temperature
2 cups Cool Whip
1/4 cup lemon juice
2 tsp grated lemon peel
1/4 cup lime juice
2 tsp grated lime peel
Additional lemon or lime for slices or peel for garnish
Preheat oven to 325 and line 24 muffin cups with paper liners. Cut dough along pre-scored lines and place 1 piece of dough in each muffin cup. Bake 13-15 minutes or until golden brown. Cookies will be puffy. Cool completely in pan on wire rack.
Beat sweetened condensed milk and cream cheese in large mixer bowl, until smooth. Gently fold in whipped topping. Divide mixture into 2 medium bowls and add the lemon juice and peel to one, and the lime juice and peel to the other. Pour about 3 tbsp of lemon mixture over each of 12 cups, and then the lime mixture over the other 12 cups. Refrigerate for 2 hours to overnight.
Decorate with lemon/lime wedges, curls, slices, or peels.
Tip:
If you want only one flavor, just double the amount of juice and peel of that flavor and omit the other.
Tartlets may be frozen in air tight container for up to 2 weeks. Thaw at room temperature for 30 minutes before serving.