Slaw Burger Recipes – #proudofit

This is a sponsored post, Kraft Foods sent me jars of MIRACLE WHIP and this recipe to try as part of the #proudofit campaign

If you follow me on instagram you KNOW I love burgers.  I have a few favorites, I rotate through, but I always love trying new recipes so when this recipe came up I was excited to try it!

this slaw burger easy to make and delicious, a twist on the traditional burger with a great spice and tang you'll enjoy.  #burger #recipes #proudofit #topsyturvyrecipes
The burger itself was super simple and easy and tasted GREAT!  It was moist and tangy and had a great flavor.  Then you add the spicy tangy slaw on top and my husband was in HEAVEN!  He loves veggies and cabbage is a favorite of his.  He asked if we could have it again asap.


Don’t be afraid to get your hands dirty when making your own burger mix.  So many people just use plain hamburger but adding extras makes a HUGE difference!  My tips for burgers – don’t forget they shrink when they cook, like a lot, so make your patties wider than your buns.

Also don’t over cook your burger, if you aren’t sure you can use a meat thermometer.  Or my favorite tip is to make an extra patty (it can be a mini one – just make sure its as thick as the large ones) and as soon as you think they might be done cut the mini one open to see if it’s cooked enough, from there you can see if you need to add another min or not.


Slaw Burger Recipes – #proudofit

Slaw Burger Recipes – #proudofit


  • 2 lb lean ground beef
  • 2 tsp garlic powder
  • 1/4 C MIRACLE WHIP Dressing
  • 8 slices KRAFT Singles (optional)
  • 8 hamburger buns
  • Slaw
  • 1/2 C MIRACLE WHIP Dressing
  • 1 pkg (14 oz) coleslaw blend (cabbage slaw mix)
  • 1 can (8 oz) crushed pineapple in juice, drained
  • 1/4 C thinly sliced red onions
  • 2 tsp Sriracha sauce (hot chili sauce)


  1. Heat the grill to medium heat.
  2. Mix the meat, garlic powder and 1/4 cup dressing just until blended
  3. Shape into 8 patties.
  4. Grill 5 to 6 min on each side or until done (160ºF).
  5. If you want cheese now is when you add it, just BEFORE it's done so it has time to melt
  6. Place on the buns
  7. Slaw
  8. Combine the rest of the MIRACLE WHIP, coleslaw, pineapple, red onions and Sriracha sauce
  9. Serve on top of the burger
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So it was a little too spicy and too many veggies for my kiddos but the adults loved it.  My husband, inlaws, etc…  I never would have thought about Slaw as a burger topping but it totally won all the adults over.  So for your BBQ’s this 4th of July make sure to have some available for everyone to try!

My favorite part was the burger.  I’ve tried lots of different burger mixtures and this was a pleasant surprise! Especially for being so simple.  I didn’t have high expectations, but I really REALLY liked it, and so did the kids!  Computer boy said he didn’t like the smell (he’s my super sensitive one) but he ended up really loving it as well.


How do you serve burgers for your 4th of July party? I like doing a full bar, with ton’s of topping options for adults and kids alike.  Lots of cheeses, condiments and now SLAW.   What is your favorite burger topping?  or mix in?  Or do you like the sides at a BBQ better than the meat (I’m a meat lover, so it’s all about the burger for me).

Since I usually create my own recipes I wasn’t sure what I’d think about the MIRACLE WHIP from Kraft.  I just want to honestly share with you guys that these recipes are really great!  They are SO well balanced, the flavors just WORK together.  In ways I wouldn’t have thought of.  Clearly their chef’s are terrific and I can’t wait to try more.

Spinach Artichoke Dip

I LOVE spinach artichoke dip.  I always used to order it when I was out for a meal.  It’s just SO amazing (and one of the only edible ways to eat spinach IMO.)

the best spinach artichoke dip recipe you will ever try, its easy to make and tastes amazing #recipe #food #spinach #artichoke #dip

It’s probably the food I missed the VERY most when we were living in Japan.  SO I decided to figure out how to make it.  I started by trying a bunch of recipes online.  Then mixing some together, then playing around with techniques.  not every one was very good, some were down right bad.  BUT it was totally worth it!


I think we made this every month when we finally decided we had the perfect recipe.  Since we had a hard time getting some ingredients in Japan (cheese) we had to travel to a few different grocery stores to get everything we needed.  And in the end we never did find chips!

SO we learned to make our own tortillas to go with them.  I have been craving homemade tortillas lately, I need to make some and share the recipe with you guys!


I also like to serve it with homemade salsa and sour cream, but it’s amazing on it’s own!  It’s even good cold.  I will warn you not to overcook it.  It does something to the spinach, and it’s really unappetizing.

And I will also repeat endlessly, SQUEEZE the spinach after you rinse it, get as much as the spinach juice out that you can.  My husband hates watching this part, says I’m getting rid of all the good stuff, but the one time I didn’t squeeze the HECK out of it NO ONE ate it, it was swimming in spinach juice, and wasn’t very good.


Spinach Artichoke Dip

Spinach Artichoke Dip


  • 1/4 C butter
  • 2 bunches green onion, chopped (about 1/3 C)
  • 10 oz bag fresh spinach
  • 14 oz can artichoke hearts (marinated in oil not water)
  • 1 tsp garlic, minced
  • 8 oz cream cheese, softened
  • 1 C sour cream
  • 1/2 C Mayonnaise
  • 1 C+ freshly grated Parmesan cheese
  • Dash of Tabasco sauce
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees F
  2. Saute the butter and green onions until cooked through.
  3. Rinse your spinach then SQUEEZE it, drain everything you can out of it.
  4. This part is key otherwise your dip will be runny and the dip will taste wrong.
  5. After you SQUEEZE the life out of the spinach chop it up really good.
  6. Drain your artichoke hearts, but don't rinse them.
  7. Now chop them up, getting rid of any outside leafs/petals(?) that are still hard.
  8. In a mixer add the garlic, cream cheese, sour cream, mayonnaise, Parmesan and Tabasco and mix.
  9. Add the onions and butter, spinach and artichoke hearts and mix again.
  10. Add the salt and pepper to taste
  11. spread the dip into a 9×13 glass casserole pan and cover with foil (also place on a cookie sheet just in case it spills over when it starts to bubble) Cook it in the oven for 30-40 mins until bubbly! The outside cooks faster than the center, so I like to stir it at about 20 mins, re-cover and place it back in oven for the rest of the time!
  12. I serve mine with homemade salsa, chips, tortillas
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So if you lived in a foreign land what would be the food you’d miss the most? I should really share all the foods we craved when we lived over there that i learned how to make from scratch!  I have SO many favorites!

Kale and Apple Potato Salad – #proudofit

This is a sponsored post, Kraft Foods sent me jars of MIRACLE WHIP and this recipe to try as part of the #proudofit campaign

I am an odd duck.  No seriously, I know you’re shocked… I don’t love traditional potato salad!  It’s a staple at bar b ques (which I LOVE) but I’ve just never loved it.  My grandma has a recipe that everyone in my family goes CRAZY over… everyone but ME!  I’m always searching for potato salad that I like!

A tangy kale and apple potato salad recipe made with MIRACLE WHIP #proudofit #topsyturvyrecipe

This recipe was totally unexpected… The addition of the kale and apples was actually amazing!  It added a great texture, crunch and sweetness.  And I loved the sweet and tangy dressing.  Like I said before I’m a MIRACLE WHIP and Proud of It gal so it’s not surprising that I loved this dressing.  And the whole thing was SO easy to make as well, like seriously 20 mins prep.


Kale and Apple Potato Salad

20 minutes

10 servings

1/2 Cup

Kale and Apple Potato Salad


  • 3/4 C MIRACLE WHIP Dressing
  • 1 Tbsp. GREY POUPON Dijon Mustard
  • 2 tsp. cider vinegar
  • 2 lbs. new red potatoes cooked. cut & cooled
  • 4 cups coarsely chopped kale
  • 1/2 cup thinly sliced red onion
  • 2 apples, cored and diced
  • 4 slices bacon cooked and chopped (optional)


  1. Mix dressing, mustard and vinegar until blended.
  2. Combine remaining ingredients in large bowl
  3. Add dressing mixture; mix lightly.
  4. Refrigerate several hours or until chilled.
  5. Top with bacon, if desired.
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Soooooo What did I think???  I liked it!  I was shocked.  I love new red potatoes in salads (they hold their shape better when cooked AND I actually like red potato skins) and the addition of the kale and red onion was really nice!  The dressing smells and tastes great and it’s so EASY!  I think I’ll try granny smith apples next time for a bit more tartness and MAYBE a little more bacon, or maybe just chop the bacon up more, I like a little of everything in each bite.


This recipe is great for a Memorial Day or Summer potluck because it’s:

  1. A great change in potato salad, no one wants to bring the same old dish as everyone else
  2. It’s GORGEOUS, seriously I love all the colors, it will definitely stand out!
  3. It tastes great!  Seriously, I don’t love veggies and even I liked this one (I will say my husband loved it, he went back for seconds)


So what is your favorite food to bring to a potluck?  Do you LOVE traditional potato salad or are you looking for a change?

For more ideas of great salads, dips and sandwiches visit!

Tzatziki Sauce Recipe

I received a sample box of Tillamook greek yogurt to try, all opinions are my own

I love Greek food, LOVE it. So naturally I love Tzatziki sauce. I love to make Gyro’s, Greek Salad and I’m currently working on a Greek Burger. So I’ve made like 4 batches of this recently while I’m recipe testing! Mmmm

This recipe is based off of a THICK greek yogurt, if your yogurt isn’t thick enough you’ll need to strain it for awhile. It all depends on how thick you like your sauce.

You can either use a tea towel, gather and tie it to a wooden spoon over a bowl, or I find it easier to use a few paper towels in my pasta strainer over a bowl.


Tzatziki Sauce Recipe

Makes 2 Cups

Tzatziki Sauce Recipe


  • 16 oz Tillamook Farmstyle Greek Yogurt
  • 1 medium cucumber, peeled, seeded, and finely chopped
  • Pinch kosher salt
  • 3 cloves garlic, finely minced
  • 1 Tbsp olive oil
  • 2 tsp red wine vinegar
  • 5 to 6 mint leaves, finely minced


  1. Place the yogurt in a tea towel or two paper towel
  2. Gather up the edges, place in a strainer
  3. Strain for 2 hours
  4. Place the chopped cucumber in a tea towel or paper towels and squeeze to remove the liquid
  5. In a medium mixing bowl, combine the strained yogurt, squeezed cucumber, salt, garlic, olive oil, vinegar, and mint.
  6. For smooth finish put in food processor
  7. Store in the refrigerator in an airtight container for up to a week.
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Also mint leaves vary in size, if I have really small ones I use even more than the 5-6. I usually puree it in my food processor, taste it (a good cook is always tasting) and add more leaves until ALMOST as strong as I want it, it will strengthen in the fridge a bit.


And now for a ROCKIN giveaway! You get the same box of Tillamook greek yogurt I got to try out.

One of my readers will win a box containing the following:

1 (5.3 oz) Cinnamon Hazelnut
1 (5.3 oz) Coffeehouse Blend
1 (5.3 oz) Honey Peach
1 (5.3 oz) Old Fashioned Vanilla
1 (5.3 oz) Oregon Blueberry
1 (5.3 oz) Oregon Strawberry
1 (5.3 oz) Washington Raspberry
1 (32 oz) Farmstyle Greek Plain & Simple 0%
1 (32 oz) Farmstyle Greek Plain & Simple 2%

a Rafflecopter giveaway

Tillamook can only ship to markets in the West, so you need to live in OR, WA, ID, CA, NV, AZ, UT, MT, WY, CO, NM to win this.

Spicy Deviled Egg Recipe

This is a sponsored post, Kraft Foods sent me jars of MIRACLE WHIP and this recipe to try as part of the #proudofit campaign

I am a MIRACLE WHIP lover!  We never even had mayo in the fridge growing up.  when I got married my husband came from a mayo family, but I quickly converted him and he is now a MIRACLE WHIP lover as well.  And of course we’re raising our kids right as well!


BUT there are a few classic recipes, like Deviled Eggs, I never thought to make the swap to MIRACLE WHIP… But that is changing!  Adding MIRACLE WHIP brings a sweet and tangy flavor!  Perfect for transforming your Easter eggs from something ordinary to extraordinary.  I wasn’t sure what my family would think but my husband LOOOOOOVED it!


I love getting together with family and friends potluck style and bringing food.  To dress up my eggs for Easter I used food dye to dye my eggs all pretty like.  To see a full tutorial for how to dye Easter eggs with food dye head on over at Cupcake Diaries.  I want to stress that this was Food dye, not store bought pellets so it’s safe for everyone to ingest!


This recipe is just 5 ingredients and takes less than 15 mins to prepare!  It’s so easy my kids could make this!  I love fast and easy food, since I’m usually wrangling 5 kids and a husband out the door to these gatherings as well!  AND so pretty, Deviled eggs are a dish people are totally impressed with and i had no idea how easy they were to make!


Gather your ingredients.  Make sure to dice your jalapeno super tiny and WASH YOUR hands after, don’t touch your itchy eye with your hand right after cutting… Ouch (yes I totally did that).  Make sure you use a sharp knife to cut your eggs in half, you don’t want to break or crush your eggs  (I always cook a few extra just in case)


spicy deviled egg recipe

15 minutes

24 deviled egg halfs

1 deviled egg half

spicy deviled egg recipe


  • 12 hard-cooked eggs
  • 2/3 C MIRACLE WHIP Dressing
  • 2 tsp GREY POUPON dijon Mustard
  • 1 jalapeño peppers, seeded & finely diced


  1. Cut eggs lengthwise in half.
  2. Remove yolks (they should pop right out) and place in medium bowl.
  3. Mash with fork.
  4. Add remaining ingredients and mix well.
  5. Pipe or spoon into egg white halves.
  6. Sprinkle with paprika.
  7. Garnish with additional jalapeno slices, if desired.
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I used an open star tip to pipe the yolk mixture into the egg whites.  Don’t use a CLOSED star tip because the chopped jalapeno’s will get stuck…  Divide it evenly between all your eggs and Voila! Your ready to take your platter or plates to your Easter party!


I also have a post on perfect hard boiled eggs, but I know everyone has their own way of doing it.  What is your favorite way to boil/cook eggs?

AND where you do fall on MIRACLE WHIP spectrum?  I can’t wait to share a few more twists on classics over the next few months!

For more great MIRACLE WHIP recipes and news check out their site or Follow them on Facebook and Twitter

Perfect Hard Boiled Eggs

Seems like EVERYONE has their own tricks for how to hard boil eggs. SO I figured I’d share how I do it along with some tips and tricks!


Perfect Hard Boiled Eggs

12 minutes

Perfect Hard Boiled Eggs


  • eggs bakers dozen
  • 1 tsp salt
  • 1 tsp baking soda
  • water


  1. Place eggs in the bottom of a large pan
  2. Fill the pan with water, make sure it's at least an inch above the eggs
  3. Sprinkle Salt and baking soda over the water
  4. Place a lid over the pan and bring the water to a boil
  5. When the water starts to boil turn the heat to low (if you have a gas stove if you have a coil just turn it off)
  6. Let it simmer for 1 min.
  7. Turn off (or take off) the heat, leave the lid on (don't take it off) and let sit for 10 mins
  8. Take out the extra egg (bakers dozen remember) and slice it. It should be done but if it's not place the lid back on for 1-2 more mins
  9. Using a sloted spoon take out the eggs and place in a strainer, run under cold water until cool and refrigerate until your ready to use

I've heard so many keys for easy to peel eggs over the year I use three of them 1. use 4-5 day old eggs, fresh eggs don't peel well 2. Start with cold water for gradual cooking 3. add baking soda and salt to the water

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