Inside Out Burgers

Here is a great recipe to freshen up a regular hamburger. It tastes great and the burgers are always juicy! To make approximately 4-5 burgers:

1 pound ground beef
4 slices cooked and crumbled bacon
1 cup shredded cheese of your choice
Broiled Steak Seasoning Salt

Combine bacon and cheese into a small bowl. Separate ground beef into desired number of burgers. Shape into burgers. Grab some cheese and bacon and place into the center of each burger. Form each burger into a ball so you are surrounding the cheese and bacon. Then, once again, form into a burger. Sprinkle the Broiled Steak Seasoning Salt onto both sides of the burger. Grill until burgers are done.

We like to eat these with BBQ sauce.

Hint: These are a little more difficult to insure they are done. The edges take longer than the centers (since there is bacon and cheese in the center instead of meat) to cook, so once the edges look good and done, your burger is. Also, adjust the cheese and bacon amounts as you like.

Crescent Rolls

Crescent Rolls
3/4 C. Scalded Milk
1 C. Marg / Butter
3/4 tsp. salt
Mix together and let cool.

1/4 c. Warm water
1 pkg. yeast - sprinkle on water
1/3 c. sugar - sprinkle on water after yeast and mix.

Beat 3 eggs
Put all liquid together.

Add 3 1/2 c. flour. Dough will be moist. Refrigerate overnight. Take dough out of Fridge & divide in half. Add flour necessary to roll in circle. Brush w/ butter & cut into 16 pie cuts. Roll up and tuck end under. Let rise 2 to 6 hours. Bake 15 min @ 350. Make 32 rolls.

Eat with homemade strawberry jam and you will be in Heaven.

Taco Squares

Ryan is not a big casserole fan but he LOVES these. Super easy and very yummy!



1 lb. ground beef
1 (16 oz.)can refried beans
1 (15 1/4 oz) can corn
1 (8 oz.) can tomato sauce
1 taco seasoning packet
1 package of Pillsbury crescent rolls


Cook ground beef, drain. Then add beans, corn, tomato sauce & seasoning packet and heat.


In a greased 13x9 pan press crescent roll dough into bottom of pan to form a solid crust. Have it come about half way up side of pan. Bake the crust at 375 degrees until it is golden brown.

Pour Meat mixture on top of crust and top with cheese. Put back in oven until cheese is melted and it is hot all the way through.

Cut into squares. Dab a little sour cream on top of square before eating and enjoy!

Chicken Teriyaki Stir Fry

Stir Fry Ingredients:
2 chicken breasts cooked and cut into cubes.
Sugar snap peas
Red onion
Brocoli
Carrots
Red Pepper
Any other vegetable you want to add. I just use whatever vegetables I
have in my garden and fridge. Summer squash is good too.

Sauce:
1/2 c. teriyaki sauce
2 tbsp. brown sugar
2 tbsp. vinegar
1 tbsp. corn starch

1. Cut up vegetables saute them with a tiny bit of olive oil or vegetable oil in a pan.
2. Mix sauce together and add sauce and chicken cubes into vegtables.
3. Heat over medium until everything is mixed well and cooked through.
4. Serve over brown rice.

Cherry Chocolate Kiss Cookies

Cherry Chocolate Kisses
1 cup Butter, softened
1 Cup Powdered Sugar
1/8 tsp. Salt
2 Tsp Maraschino Cherry liquid
1/4 tsp. almond extract
2 1/4 c. flour
1/2 c. chopped maraschino cherries
Granulated sugar
48 milk chocolate kisses

beat butter, then add pow. sugar and salt. then add cherry liquid, and almond. Then add flour and then cherries.
Shape into 1 inch balls, dip into sugar and press slightly as you put them on the pan. Bake 14 min on 325, immediately press a kiss into the middle when you remove then from the oven. (My dough was a little dry, so I added a few drops of water until I could shape into balls.) They were really yummy.

Minestrone

Winter is such a great time for soups (though winter is almost coming to a close....hopefully). Here's a family favorite of ours: Minestrone soup. This recipe makes a lot, so you can freeze half for another cold day. Enjoy!

Minestrone

½ lb Italian or polish sausage, or ground beef
1 c. chopped onion
1½ c. diced celery
¾ c. diced carrot
3 cloves garlic, crushed
6 c. beef broth
28 oz. can diced tomatoes
1 6-oz can tomato paste
1 Tbsp dried basil
1 Tbsp dried parsley
3-4 C fresh cabbage, chopped
2 small zucchini, sliced
4 oz. elbow macaroni (1 cup dry)
1 can kidney or pinto beans, undrained
1 can garbanzo beans, undrained
¼-½ tsp salt
¼ tsp pepper

Sauté onion, celery, carrot and garlic in a large saucepan with sausage for 8 minutes or until onion is translucent. Add broth, tomatoes, tomato paste, basil, and parsley. Bring to a boil; add cabbage and simmer, uncovered for 10 minutes. Meanwhile, in a separate pot boil 1 quart water and cook macaroni until almost tender, about 12 minutes. Add zucchini to soup; cook 12-15 minutes or until zucchini and cabbage are tender. Add macaroni and kidney and garbanzo beans. Simmer 5 minutes. Salt and pepper to taste. Serve.

Variations:
Replace carrot with ¼ c. dried carrot, onion with 2 Tbsp dried onion, andgarlic clove with ¼ tsp garlic powder.

Not the world's best picture, but you get the idea...

Creamy Bacon Potato Soup

1 can cream of chicken soup
1 and 1/2 cup of milk
1 cup of water
2 cups of bite size ptotato chunks ( or more depending on how many potatoes you like)
1 cup sour cream
8 strips of bacon cooked and crumbled
1/2 teaspoon of salt
2 tablespoons of parsley flakes

Cook potatoes in water until tender. Add all other ingredients and cook until hot! Serve.
This recipe is easy and good. You can add shredded cheese to the top! Enjoy
And I have also found if you are making this for a family you might want to double the recipe.