I vividly remember the first time I tried a Five Guys cheeseburger. From what I gather, it’s a pretty decent-sized chain now so here’s hoping there is one in your neighborhood. And if not, get thyself to a place where they exist. Eating a Five Guys cheeseburger is a life-changing experience. Life-changing in that after I had the first one, I immediately wanted a second one. And a third. It became this constant need to fill my life with moist burgers and crispy bacon and gooey cheese.
Eventually, I put a stop to the need simply because my jeans button couldn’t handle it anymore. But not a fast-food stop goes by without me craving and gently suggesting – then strongly suggesting, then demanding – Five Guys. When I saw Deb’s Fake Shack burger, I knew I’d make them. Because one man’s Shake Shack is another man’s Five Guys. And these burgers were so similar, I had to make my own version of a Five Guys style little cheeseburger.
These burgers are different from your average burger because of how you prepare them. You essentially make a giant baseball-sized burger, then flatten it into oblivion. The burgers cook fast and get the crispy, cragged edges that soak up every single drop of gooey cheese.
The brilliant thing about Five Guys is the topping options. It is almost like Burger King, where you have the option of customizing and choosing any topping you choose. I choose bacon almost exclusively, but here I went with tomato and onion. It is summer, after all, and these toppings worked for me. But keep in mind, bacon = fabulous on these burgers!
Five Guys Style Little Cheeseburgers
- 1 lb. ground beef
- 1 Tbsp. butter
- 4 hamburger rolls
- 4 slices American cheese
- Toppings of your choice
- Take your beef and divide it into four ounce balls. Set aside on a plate.
- Heat a griddle over medium heat. Melt the butter and place the buns, cut side down, on the griddle. Cook until they are toasted and golden then remove to a plate.
- Place the burgers on the griddle. Using a spatula, press down hard until the patties are 1/2 thick.
- Season with salt and pepper. Allow the burger to get crisp and brown, then flip and cook on the other side until it is also crisp and brown.
- Place a slice of cheese on top and allow it to melt fully. Remove and place the burgers on the buns. Top with toppings of your choice.
Don’t bother getting take out. Cheesy corn dog nuggets are easy to make at home, and more tasty than store-bought!
Making these cheesy corn dog nuggets was an experiment in home cooking. So often, people say that they can’t cook or could never replicate store-bought or restaurant food at home. And when they said it, I always want to scream a little. I’m not saying everyone should be creating five-star meals in their home kitchen. Everyone likes a splurge every now and again. But to say no, it can’t be done is ludicrous.
This rant is thanks in part to my family, who begged for take-out lunch this past weekend. All they wanted – begged for incessantly – was junk food. We try to eat healthy but sometimes, the weekend just calls for junk. But I refused to spend the money. The truth is I really wanted corn dogs and knew I had the ingredients at home. Despite screams and protests – maybe there was even a picket sign and a rotten tomato throwing – I made cheesy corn dog nuggets. And then made those doubters eat their words.
Because these corn dog nuggets were infinitely better than anything that could be bought at any store, take-out joint or restaurant. You have the absolute power to customize the batter to your liking, to your tastes. I added some smoked paprika in mine to give it a little kick. And because you are making these at home, you can also choose your hot dogs. I went with cheese-filled because, you know, cheese-filled.
The best part, however, of this whole homemade corndog ordeal is the fact that you get these babies right out of the fryer (healthy, they are not). They are hot and crunchy and gloriously fried to golden perfection. They hit your mouth before they’ve even had time to cool off. How’s that for fresh?
Recipe slightly adapted from Buns in my Oven
- 1 cup flour, divided
- 1/4 cup cornmeal
- 1/4 cup sugar
- 1 Tbsp. baking powder
- 1/4 tsp.salt
- 1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
- 1 cup milk
- 8 cheese-filled hot dogs, cut into thirds
- Vegetable oil
- Heat about 2 inches of oil in a sauce pan to 350 degrees.
- While the oil heats, prep the batter. Combine 2/3 cup cornmeal, flour, baking powder, salt, garlic powder and smoked paprika in a bowl and mix well. Adding milk and stir to combine.
- Place the remaining flour on a plate. Dredge the hot dogs through the flour, then place them into the batter. Coat them with batter and drip off the excess.
- Carefully place them in the frying pan and cook until golden, about 2 minutes. Remove to a paper towel lined plate and repeat with all remaining hot dogs.
- Serve with ketchup or mustard.
It’s safe to say that a bulk of people enjoy pizza. For when you don’t always have time to whip up a fresh pizza from scratch, this bubble up biscuit pizza makes a perfect fall-back.
We are big on pizza in this house. And while I hate to be presumptuous, I assume that most people also enjoy pizza. I’d go so far as to call it my favorite meal, hands down. So any time I see a dish that has the word pizza in it, I’m trying it.
When Kita posted this bubble up skillet pizza, I pinned it for later because pizza = love. And when I eventually made it, I decided that bubble up biscuit pizza is essentially one of my most favorite quick, easy weeknight meals. It has all the flavors of a traditional pizza without any of the annoying hassle of working out the dough. Save that for the professional and give this easy, hassle-free version a try.
The recipe should be considered guidelines, since pizza is incredibly subjective based on personal tastes. Add pepperoni, some sautéed onions or peppers or – for you weirdos out there who like them – mushrooms. You could get creative and try a Hawaiian pizza or act all sassy and toss a little sriracha on it. Save it for a night when you are lazy or in a rush and try it. You’ll love the ease.
- 2 containers refrigerated biscuit dough,
- 1 jar pizza sauce
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup parmesan cheese
- Preheat the oven to the temperature listed on the biscuit package.
- While it preheats, slice each biscuit into four pieces.
- Place the pieces in a bowl and toss with the jar of sauce and 1 1/2 cups mozzarella cheese.
- Place the mixture in a glass baking dish. Top with remaining mozzarella cheese and parmesan cheese.
- Bake for 20 to 25 minutes.
The weekend is meant for sipping cocktails and that means making time for these orange sunrises!
When I first turned 21 a zillion years ago, I was big on mixed drinks. I think it’s just a naive phase we all go through, ordering things that make us seem fancy or sophisticated. Mainly, I had yet to discover craft beers or good wine. Friends and I would go out and we’d always get the same things: Midori sours. I’ll share those later. But I think if I could go back in time, I’d tell my younger self to try these Orange Sunrises.
They are fairly simple drinks, not a lot of fuss. The sweet and sour mix gives it a great punch and the Grenadine, well that does what Grenadine always does. It gives a rich, unbelievable sweetness that I love in everything from cocktails to lemonades. Lovely for the summer and sipping by the pool!
- 4 ounces orange juice
- 1 ounce sweet and sour mix
- 1 1/2 ounces rum
- 1 ounce Grenadine
- Place ice in a glass. Pour in orange juice, rum and sweet and sour mix and stir. Pour in Grenadine. Serve.
Don’t bother going to the store and spending a fortune on frilly drinks. The S’mores frappuccino is easy to make at home without the extra cost or endless urge to also add a piece of lemon loaf to your order.
I stopped drinking frilly coffee drinks from stores a few months ago. It was around the time I was given the espresso machine and turned into a major coffee snob. I’ll still whip up a white mocha at home or test out a raspberry white chocolate latte to get the flavors just right. But ordering one at Starbucks is not something I do anymore. The espresso machine turned me into a brat and now, I’m a flat white gal. No sugar. It’s intense and I feel intense when I drink it.
Except then Starbucks decided to make a S’mores frappuccino and well, I couldn’t resist it. I wasn’t really planning on getting one, more than happy to just stick to my standard sip. But it was someone’s birthday and so we ordered up a round of the frosty treats.
Have you tried one of these yet? Because if you have, you’ll understand why I became instantly addicted. Sweet, marshmallow-filled, chocolately. Just like summer should taste. Since I am cheap, I decided to recreate them at home. There’s nothing like shoving a big spoonful of marshmallowey goodness into your mouth. Try this one at home and let me know what you think!
- 3/4 cup milk
- 3 Tbsp. chocolate syrup
- 2 sheets graham crackers
- 1/2 cup marshmallow fluff, plus 4 Tbsp.
- 4 cups ice
- whipped cream and crushed graham crackers for garnish.
- Place 2 Tbsp. marshmallow fluff in the bottom of two glasses. Set aside.
- In a blender, combine milk, chocolate syrup, graham crackers and 1/2 cup marshmallow fluff until smooth.
- Add in ice and blend until smooth. Divide between the two glasses.
- Top with whipped cream and crushed graham crackers.