Caprese Stuffed Burgers

 

Caprese Stuffed Burgers

Ingredients:

• Your favorite blend of ground beef.  
• I used an 80/20 blend because I think the extra fat makes them juicy.
• Real bacon bits.  
• Or crumbled up bacon that you have made.
• Grape tomatoes
• Fresh mozzarella
• Fresh basil leaves
• Steak seasoning - or your favorite burger seasoning blend.
• Your favorite buns and accompaniments

Written Directions

Well.  To be honest, I'm not sure there really is a real method involved.  Just form your ground beef into wide hamburgers patties, making them quite a bit thinner in the middle sections (like a well) with a thicker border.  Fill with your...er...fillings of choice.  Stick them together and grill them up!  Oh, and make sure you have buns that are big enough!  Haha!  I had "junior" sized buns and a "king" sized burger!  It was quite funny in the end.  But cooking should be fun.  The important part is that when I bit into it.... warm gooey mozzarella with tomatoes and basil OOOOOZED out.  Yum!

Baked Fried Chicken

BAKED FRIED CHICKEN
 
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

Chocolate Chip Cheesecake Dip

Chocolate Chip Cheesecake Dip

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

3/4 cup powdered sugar

2 tablespoons brown sugar

1 teaspoon vanilla

1 cup miniature chocolate chips

Graham cracker sticks or teddy grahams

In a small bowl, beat together cream cheese and butter until smooth. Add sugars and vanilla. Stir in chocolate chips. Refrigerate until ready to eat. Serve with graham cracker sticks or teddy grahams.

Louisiana Hot Crab Dip

LOUISIANA HOT CRAB DIP

Ingredients:

1/2 pound jumbo lump crabmeat, free of shells
1 (8 ounce) package cream cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan
3 tablespoons minced green onions (white and green parts)
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste

Directions:

Preheat oven to 325 degrees F.

Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.

Serve hot, with hot sauce on the side for those who like it spicy.

Makes about 1 1/2 cups

Crock-Pot Cheesecake

Crock-Pot Cheesecake

24 oz. cream cheese (3) oz. pkgs. 3 whole eggs 3/4 cup granulated sugar 6 whole graham crackers crushed into crumbs 3 Tbsp. butter, melted eggs

1. Allow Cream Cheese to get to room temperature.
2. Open cream cheese and place in large bowl.
3. Add Sugar.
4. Mix until sugar and cream cheese are well blended.
5. Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.
6. In a separate bowl, add graham cracker crumbs and melted butter.
7. Mix well as this will form your crust.
8. Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty.
9. Add the graham cracker crumbs mixture to the bottom of the pan.
10. With a spoon, pat the graham crackers out til you have a smooth layer.
11. Add the cream cheese mixture to the top of the graham crackers.
12. Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
13. Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
14. Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
15. The cheesecake will begin to crack on the sides.
16. Let cool for 30m to 1h.
17. Remove and let set in the refrigerator for at least 1 hour.
18. Serve.

Strawberry Punch

Strawberry Punch

Ingredients:

1 can (46 ounces) pineapple juice, chilled
2-1/4 cups water
3/4 cup thawed pink lemonade concentrate
3/4 cup sugar
1 quart strawberry ice cream
2-1/2 quarts ginger ale, chilled
1 Pint Fresh Strawberries
Directions:
In a punch bowl, combine the first four ingredients.
Add ice cream; stir gently.
Add ginger ale; stir gently.
Cut Fresh Strawberries and add to punch.
Serve immediately. Yield: 6 quarts.

Cheese 'n Bacon Stuffed Mushrooms

 

Cheese 'n Bacon Stuffed Mushrooms

(33)

Prep Time

15min.

Total Time

35min.

Servings

12 servings

12 large fresh mushrooms (1 lb.)

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 clove garlic, minced
• 4 slices cooked OSCAR MAYER Bacon, crumbled
• 1/2 cup KRAFT Shredded Sharp Cheddar Cheese
• 1 Tbsp. chopped fresh parsley

Make It

Tap or click steps to mark as complete

• Heat oven to 350°F.
  
  
• Remove stems from mushrooms; discard or reserve for another use.
  
  
• Mix remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.
  
  
• Bake 18 to 20 min. or until heated through.