1 pound ground beef
6 slices bacon
6 hamburger buns, split
1/2 cup shredded Cheddar cheese
1 tablespoon grated Parmesan cheese
1 small onion, chopped
1 egg
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Preheat a grill for high heat.
In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks.
Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.
Save by using Heluva Good Shredded Cheese and Hatfield Sliced Bacon.
6 slices bacon
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons hot buffalo wing sauce
1 loaf Italian bread, cut in half lengthwise
3 cups shredded meat from a rotisserie chicken
8 slices pepperjack cheese
1/4 cup roasted red bell peppers, drained and sliced (optional)
Preheat an oven to 325 degrees F (165 degrees C).
Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned. Drain the bacon slices on a paper towel-lined plate.
Combine the mayonnaise, sour cream, and hot sauce in a small bowl. Spread both halves of the bread with the mayonnaise mixture. Place chicken on bottom half of bread; layer bacon and cheese on top of chicken. Fold the top half of the bread over the bottom, and wrap with foil.
Bake for 20 to 25 minutes. Add a layer of red pepper slices on top of the bacon and cheese, if desired. Cut into slices, and serve.
Serve with Bush's Grillin Beans and Utz Kettle Cooked Chips.
6 skinless, boneless chicken breast halves - cut into strips
1 1/2 cups chicken broth
1/2 cup chopped sun-dried tomatoes
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons cornstarch
3/4 cup prepared basil pesto
1/4 cup toasted pine nuts
1/4 cup chopped fresh basil
3/4 cup crumbled feta cheese
1 (16 ounce) package fusilli pasta
2 tablespoons grated Parmesan cheese
Soak sun dried tomatoes in chicken broth.
Cook chicken in oil with garlic in a large skillet over medium heat until done.
Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese.
Save by using Mrs. B's Approved Boneless Skinless Chicken Breasts and Barilla Pasta.
1 pound lean ground beef
1 small onion, chopped
1 (1 ounce) package taco seasoning mix
1 (15 ounce) can tomato sauce
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans kidney beans, drained
6 cups corn tortilla chips
1 cup shredded Cheddar cheese
1/2 cup chopped green onion
In a skillet over medium heat, cook beef and onion until beef is browned; drain. Place beef mixture in slow cooker with taco seasoning, tomato sauce, corn, and beans.
Cover, and cook on Low 2 hours. To serve, put a handful of corn chips in each bowl, and top with soup, cheese, and green onions.
Save by using Fresh Ground Beef and Hanover Kidney Beans.
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