Stuffed Bacon Cheeseburgers (Tyler Florence)

Time: 35 minutes
Serves: 4

• 1/2 cup shredded Monterey jack
• 4 slices cooked bacon, chopped
• 1 pound ground chuck
• Kosher salt and freshly ground black pepper
• 4 large hamburger buns, split
• Ketchup, mayonnaise, and mustard, for serving
• Lettuce, sliced tomato, onion, and avocado, for serving

Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubber spatula to mix it in. 

Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; put it in the center of the ground beef. 

Bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. 

Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill.

Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns.

Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, onion, and/or avocado.

Chalupa Taco Salad (crock pot recipe for all you crock pot lovers!)

Ingredients
1 pound dried pinto beans
1 (3 1/2-pound) bone-in pork loin roast
2 (4-ounce) cans chopped green chiles
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (32-ounce) box chicken broth
1 (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro
8 taco salad shells
1 small head iceberg lettuce, shredded
Toppings: shredded Monterey Jack cheese, pickled jalapeño slices, halved grape tomatoes, sour cream, chopped avocado

Preparation
Rinse and sort beans according to package directions.
Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast.

Cover and cook on HIGH 1 hour; reduce to LOW, and cook 9 hours. Or, cover and cook on HIGH 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.
 

Heat taco salad shells according to package directions; place shredded lettuce evenly into shells. Spoon about 1 cup pork-and-bean mixture into each shell using a slotted spoon. Serve with desired toppings.

French Toast Roll Ups

Another great recipe from my mom! If any of these recipes are good, it is b/c they are from my mom. The best cook ever! ;) Jeremy loves these for breakfast.

1 - 8oz pkg cream cheese

1 egg yolk

1 cup sugar, divided

24 slices, white sandwich bread

1 Tbsp. cinnamon

3 Tbs butter, melted

Beat cream cheese, egg yolk and 1/4 cup sugar until smooth; set aside.

Cut crust off each slice of bread. Roll out each slice, with rolling pin. Spread the cheese mixture evenly on bread. I use a heaping serving spoon of cheese mixture, on each slice. Roll up each slice, jelly roll style (see pic) and place seam side down on baking sheet.

In a shallow dish, mix the remaining 3/4 cup sugar and the cinnamon. Brush the butter over the roll-ups, then roll them in the cinnamon/sugar mixture until completely covered.

Cover and freeze for at least 2 hours or up to two months. Preheat oven to 400 degrees and bake 10-12 min.

I store these in a gallon freezer bag and write the baking instructions on the bag for Jer. ;)

Jelly Roll Style

Ready to freeze!

Olive Garden's Five Cheese Ziti

FOR THE ZITI SAUCE:
4 cups tomato sauce
2 cups Alfredo sauce
1/2 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
3 tablespoons fontina cheese, shredded
1 teaspoon garlic pepper
1/2 teaspoon garlic powder
FOR THE ZITI TOPPING:
3 cups mozzarella cheese, shredded
1/2 cup Italian breadcrumbs
3 tablespoons Romano cheese, grated
3 tablespoons Parmesan cheese, grated
1 tablespoon fresh garlic, chopped
3 tablespoons vegetable oil
3 tablespoons fresh Italian flat-leaf parsley, chopped
REMAINING INGREDIENTS:
1 pound dry ziti pasta
1 cup mozzarella cheese, shredded

PREPARE THE ZITI SAUCE:
Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use.

PREPARE THE ZITI TOPPING:
In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping.

Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.

WHEN READY TO PREPARE THE WHOLE DISH:
Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.

Prepare the pasta according to package directions.

Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon.

When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.

Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.

Top the mozzarella with the prepared Ziti Topping, spreading evenly.

Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes.

Remove and serve immediately.