Let’s Celebrate with Flag Cakes,Bleu Cheeseburgers and some Safety Tips

by | May 27, 2011

I am looking forward to a great Memorial Day Weekend!  I have always been extremely patriotic and I love any holiday that celebrates our country and our our military men and women!  My dad was in the Army in WWII and my brother was in Desert Storm.  I am proud to be an American and I love my country!  So with that said, here are some great holiday recipes I hope you enjoy!

Please forgive my lack of updates lately, I have been fighting a few illnesses that have really taken their toll on my energy levels.  I am back on the road to health though, so here we go!


Bleu Cheese Burgers

2  cloves garlic, finely chopped
1/4 cup butter or margarine
2  teaspoons Worcestershire sauce
3 lb lean (at least 85%) ground beef
2  tablespoons Montreal steak grill seasoning
1  cup bleu cheese crumbles (4 oz)
8  diagonal slices (1 inch thick) French bread
2  cups loosely packed baby salad greens
  • 1In 8-inch skillet, cook garlic in butter over low heat 2 to 3 minutes, stirring occasionally, until garlic is tender. Stir in Worcestershire sauce. Remove from heat.
  • 2Heat gas or charcoal grill. In large bowl, mix beef and grill seasoning. Shape mixture into 8 oval patties, 1/2 inch thick.
  • 3Place patties on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Remove from grill to platter; top with cheese. Place bread on grill. Cover; cook 2 to 4 minutes, turning once, until lightly toasted.
  • 4Spread one side of each toasted bread slice with butter mixture. Top bread slices with salad greens and burgers.
Shape the oval burgers slightly larger than the slices of French bread. They tend to shrink slightly as they cook.
Use your favorite small salad greens. Baby arugula or spinach provides a slightly bitter flavor that goes well with the grill flavor and blue cheese.

Flag Cake Recipe

Prep Time:  1 and 1/2 hours plus Chilling        Bake:  35 Min + Cooling


  • 1 package (18-1/4 ounces) French vanilla cake mix
  • 1 cup buttermilk
  • 1/3 cup canola oil
  • 4 eggs

  • 1 package (3 ounces) berry blue gelatin
  • 1-1/2 cups boiling water, divided
  • 1 cup cold water, divided
  • Ice cubes
  • 1 package (3 ounces) strawberry gelatin
  • 2/3 cup finely chopped fresh strawberries
  • 1/4 cup fresh blueberries

  • 3/4 cup butter, softened
  • 2 cups confectioners’ sugar
  • 2 tablespoons 2% milk
  • 1 jar (7 ounces) marshmallow creme


  • Line a 13-in. x 9-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, combine the first four ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • Transfer cake to a covered cake board. Cut a 5-in. x 4-in. rectangle (1/2 in. deep) in the top left corner of cake, leaving a 1/2-in. border at outside edges of cake. For red stripes, cut seven 1/2-in. wide rows across cake, about 1/2 in. deep, leaving a 1/2-in. border at outside edges of cake.
  • In a small bowl, dissolve berry blue gelatin in 3/4 cup boiling water. Pour 1/2 cup cold water into a 2-cup measuring cup; add enough ice cubes to measure 1-1/4 cups. Stir into gelatin until slightly thickened. Scoop out and discard any remaining ice cubes. Repeat, making strawberry gelatin.

I pray you all have a wonderfully blessed weekend!!!!

God Bless,

Janet Scott