Bacon Stuffed Burgers

I have just found a recipe that made it onto my husband’s favorite list. Bacon Stuffed Burgers! I found the original recipe here, but made a few of my own adjustments.

Ingredients Needed:
3 Slices of Bacon
1/8 to 1/4 Cup of Chopped Onion
1/2 to 1 Can {4ounces} of Mushroom Pieces, drained  and chop to your liking
1 Pound of Lean Ground Beef
1/8 Cup Grated Parmesan Cheese
1/4 Teaspoon Pepper
1/8 Teaspoon Garlic Powder
4Hamburger Rolls
Condiments {optional}

In a large skillet, cook bacon over medium heat until crisp. Remove bacon and sauté onions and garlic *optional* in 2 Tablespoons of the bacon dripping. Once tender mix in crumbled bacon and set aside.

Combine the beef, Parmesan cheese, pepper, garlic powder in a large bowl. I find it easier to just dig in with my hands and start stirring. Shape the meat into patties. Divide the bacon mixture and top on half the meat patties. Place the other half of meat patties and pinch the sides closed.

Grill over medium heat until well done.  I used my George Forman grill on high for about 5 minutes.  I served mine on those low calories whole wheat buns and of course you can’t forget a slice of cheese! This recipe made us 3 stuffed burgers. Yummy!

Chicken bacon stuffed pizza rolls

This original recipe was intended to be an appetizer, but I paired it with a salad and it made a great meal.  I didn’t have pizza dough on hand so I ended up using Pillsbury biscuits.  I pulled the biscuits apart down the middle, put the filling in the middle, then pinched the sides closed.  If doing it this way, you will want to use more filling to compensate for the thicker dough.  I also made some using only half the dough and pinching it closed like the original recipe.  And they were thinner and much better!

Here is the original recipe. Thanks High Heels & Aprons!

Chicken Bacon Stuffed Pizza Rolls

1 package refrigerated pizza dough

1 packet Hidden Valley Ranch Dressing mix

2 Tablespoons grated Parmesan cheese

1 Tablespoon melted butter

Sharp Cheddar cheese

Mozzarella cheese

1 cup cooked, shredded chicken

3/4 cup mayonnaise

3/4 cup milk

Take 1 tsp of your ranch dressing mix and combine it with 1 1/2 Tablespoon Parmesan cheese, set aside.  Combine the remaining ranch mix with 3/4 cup mayonnaise and 3/4 cup milk and place in the fridge to chill.

Preheat oven to heat specified on pizza dough package (usually 400 degrees)

Unroll your pizza dough onto a lightly loured surface.  Pat or roll the dough so it’s about 12×8.  Using a pizza wheel, cut dough into 24 squares.

Place cheese and desired toppings on each square.  Carefully lift the dough, grab the four corners and squeeze the seams shut.  Place them seam side down into a dish or mini muffin pan that has been sprayed with nonstick spray. Brush with melted butter and sprinkle with the Parmesan-ranch mixture.

Bake at 400 degrees (or whatever temperature your pizza dough package suggests) for about 18 minutes. Check them around 10 minutes to see how they’re browning.  They are done when brown enough for your liking.

Serve warm with a side of ranch dressing.

Overall this was a very tasty and easy recipe!

Sausage Bread

Here is a quick and easy meal that if super delicious and filling!

Sausage Bread
one pound loaf Italian Bread, unsliced
1 pound Italian sausage or sausage of choice
1/2 vidalia onion, chopped fine
2 eggs
1/4 cup milk
1/4 cup Parmesan cheese
herbs of choice- I used fresh oregano and basil-1 T. each, minced
1 clove garlic, minced
1/4-1/2 tsp Kosher salt, depending on meat choice
1/4 tsp black pepper
2 cups shredded mozzarella or cheese of choice

In a skillet brown onions and sausage. Set aside. Slice bread opened length-wise. Pull out then inner soft portions of each half leaving a thick shell.

Whisk together the eggs, milk, Parmesan, herbs, garlic, salt and pepper and toss in torn bread pieces stirring to coat bread well. Pour in meat mixture and mix well. In bottom half of bread sprinkle 1 cup of mozzarella cheese then top with meat mixture. Cover meat with the remaining cheese and top with top portion of bread pressing down to seal. Wrap tightly in foil and bake in a 400 degree oven for 25-30 minutes.

It comes out so warm and perfectly toasted! I paired it with a bowl of hot soup, what a perfect meal for a wintery Wisconsin night.

Thanks Big Red Kitchen for the original recipe!

Alice Springs Chicken

So date night for my hubby and I just got alot cheaper! We both LOVE Alice Springs Chicken from Outback but for $14 per plate, that specialty does not happen very often, until now! I found the following recipe, made the chicken, and to our pleasant surprise, the taste was very similar!

Recipe

• 1 cup Dijon mustard
• 1 cup honey
• 1 tablespoon canola oil
• 1 teaspoon lemon juice
• 4-6 boneless skinless chicken breast
• 1 tablespoon vegetable oil
• 2 cups sliced mushrooms
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 12 slices cooked bacon
• 3 cups shredded Mexican blend cheese
• 2 teaspoons chopped fresh parsley

Directions

1. Combine the mustard honey and 1 tablespoon of the oil along with the lemon juice and mix. Mix vigorously .
2. Place the chicken in a 1 gallon Ziploc bag and pour half of the mixture on top. Refrigerate for 2 to 24 hours.
3. Save and chill the remaining marinade to serve later with the chicken.

After the chicken has marinated:

1. Preheat your oven to 375°F.
2. Place the remaining oil in a frying pan, heat and sear chicken on both sides.
3. Put the chicken in an oven safe pan and brush liberally with the marinade.
4. In the same frying pan and add the butter and sauté the mushrooms.
5. Season chicken breasts with salt and pepper.

6. Place bacon strips across each breast, spoon mushrooms on top, and then add approximately 1/3 to 1/2 of a cup of cheese on each backspace.

7. Cover the pan with aluminum foil and bake 7 to 10 minutes or until the cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.

Man this stuff is good, try it out and let me know what you think! Enjoy!

Sugar Free Apple Pie

This pie was so easy and super delicious. Add some heart cut outs for the perfect Valentine’s Day dessert! Happy Baking!

Ingredients

• Pastry for double crust 9 inch pie
• 3 T cornstarch
• 3/4 to 1 cup of Splenda
• 3/4 t. ground cinnamon
• 1/4 t. ground nutmeg
• 1/4 t. salt
• 8 cups sliced cored peeled Grany Smith OR other baking apples (about 8 medium)

Directions

• Roll half the pastry on floured surface into circle 1 inch larger than inverted pie pan. Ease pastry into pan.

• Combine cornstarch, Splenda, cinnamon, nutmeg, and salt, sprinkle over apples in large bowl and toss. Arrange apples in pie crust.

• Roll remaining pastry into circle large enough to fit top of pie. Cut hearts into pastry with cutters; place pastry on pie, seal edges, trim and flute. Press pastry hearts on pastry.

• Bake in preheated 425°F oven until pastry is golden and apples are tender, 40 to 50 minutes.

I hope you enjoy it! Let me know how yours turns out or if you have any other cooking suggestions.

Peppermint Bark

Need alittle sweetness added to your day, well I have just the thing for you! It’s a process to make but simple enough that anyone could do.

Here is the type of chocolate I used. I got it on sale at AC Moore. They have great 40% coupons which makes this project even more affordable. I used 1 bag of Dark Chocolate and 2 bags of White Mint. You can use whatever type of chocolate you want – I just have picky chocolate eaters in my family!

You will also need 3 cups of Candy Canes.

I lined 2 cookie sheets with parchment paper.

And smashed the Candy Canes in a Ziploc Bag. *Tip: cut a hole in the corner of the bag to get the crumbs out, makes less of a mess then trying to get it out of the top.

Melt the Dark Chocolate chips in a double boiler on the stove or in the Microwave. Then divide the chocolate between the two cookie sheets and spread it out close to the end of the paper.  Place the sheets in the freezer while you continue onto the next steps.

Melt the White Mint Chocolate then add 3 cups of chopped up Candy Cane. ( I saved some larger crumbs to sprinkle on the top)

Take the harden Dark Chocolate out of the freezer and divide the white mixture and smooth out on top.

I sprinkled some larger pieces on top then put the sheets back in the freezer or refrigerator.

Once the chocolate gets hard take out and crumble to pieces. Place in a air-tight bowl or cute container for  great  gifts.

I also found this great recipe for Candy Corn Cookie Bark at Your Homebased Mom.

I think it would be fun to make a Valentine’s Bark, do any of you have ideas or recipes? Leave a comment and let me know!

Crescent Roll Braid

I found Week 2’s recipe on Sumo’s Sweet Stuff.  Its called a Crescent Roll Braid. You can see how her’s turned out here. Because it was just my hubby and me eating,  I cut the recipe in half and it was perfect.

The nice thing about this recipe was I didn’t have to buy any special ingredients, I already had everything in the fridge and pantry. Here is a picture of all the ingredients you need, minus the chicken ( it was defrosting in the microwave when I took this picture).

Bistro Chicken

The new recipe I tried for this week is called Bistro Chicken. I found this recipe at Kraftfoods site. Here is the original recipe but I ended up changing some things around to make it easier and cheaper.

What you need:

2 tsp. oil

3 cups  sliced fresh mushrooms

1 onion, chopped

1 can  (15 oz.) stewed tomatoes, undrained

1/4 cup KRAFT Zesty Italian Dressing

3 Tbsp.  tomato paste

4 small boneless skinless chicken breast halves (1 lb.)

1 cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

2 slices OSCAR MAYER Fully Cooked Bacon, crumbled

I ended up substituting these three items ( stewed tomatoes, undrained, KRAFT Zesty Italian Dressing,  tomato paste) for a jar of Spaghetti sauce. I’m not sure how much this changed the taste, but the ending result was not bad. I may try the original sometime to compare the two.

Here is how you make it:

HEAT oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally.

ADD chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165°F).

Stir in spaghetti sauce. When it is warm, TOP with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.

I served mine over Spaghetti noodles to give the meal a little more substance, but my husband said that made it harder to eat.  Next time I will probably just do the chicken with some other side and leave the noodles out. Any ideas?

So final verdict: Good, but not perfected. Will probably experiment some more on this, but it will be made again.

New Years Resolutions anyone?

You could say that my New Years resolution was somewhat inspired from the recent movie “Julie and Julia”. No I’m not going to cook through an entire cook book in a year, but I do want to become a better cook ( for my husbands sake ).  So my resolution is to cook at least one new recipe a week… yes that simple. Although I have to admit that attempting to cook through a cookbook would be fun,  being newly married, full time grad students, and planning on moving cross country in 5 months, our budget will just not allow for it. But one a week we can do! So ready or not, here it comes!

The recipe I have choosen for this week is Bistro Chicken found here. I will try and post how it goes tomorrow….good or bad.

Chicken Quesadillas

Do I have an delicious and easy dinner idea for you!

Once the chicken was done, I transferred it to out of the pan. I then wiped out the pan with a paper town and placed it (the pan) back on the stove.  Turn the heat down and add a little butter (for a yummy flavor).  Then start your layering.

Tortilla shell, chicken, cheese, another tortilla shell on top. Once the bottom tortilla starts to brown turn tortilla over and repeat until cheese is melted. Cut and serve with salsa or sour cream.

Although these were very good, my husband and I agreed that it was missing something. So we used Google to find the recipe for Taco Bells Quesadillas sauce, and this is what we found.

Sauce

• 1/4 cup mayonnaise
• 2 teaspoons minced jalapeño, slices
• 2 teaspoons jalapeño juice, from minced jalapeños
• 3/4 teaspoon sugar
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• 1 dash salt

Next time I make Quesadillas I will try this out and let you know how it is.