C loves a good bacon cheeseburger, even if his arteries do not. Ha, ha! I had never attempted to make one because frying and I, well, we just don’t get along. So in my effort to be a good wife and fix things he enjoys, I got over my fear of frying and cooked this recipe from KevinAndAmanda.com.
The burgers turned out great even after I burned the first batch of bacon I cooked and then managed to smoke up the house while I was cooking the second batch. Oops!
1 lb. bacon
1 lb. ground beef
1 pkg. dry ranch dressing mix
2 tbsp. A1 steak sauce
Montreal steak seasoning
Sliced cheese of your choice
Cut the bacon in half and fry in a large skillet over medium-low heat about 10 minutes on each side. Don’t do what I did and turn up the heat trying to make it cook faster. Please, just don’t.
While the bacon is cooking, combine the ground beef with the ranch dressing mix, A1 sauce, and egg. Mix this together with your hands and form into 6 patties. Season both sides of the patties with Montreal steak seasoning.
When the bacon is done, leave just enough bacon grease in the skillet to coat the bottom. Turn the heat up to medium high. Put the hamburger patties in the skillet and cook for 3 minutes on each side. While the burgers are cooking, spread a little butter on the buns and toast in a warm oven for about 5 minutes.
Place the cooked bacon strips and a slice of cheese on each burger and place a lid on the skillet. Turn off the heat and leave covered just until the cheese melts. Build your burger and enjoy!
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Ham and cheese sandwiches make great lunches and I love finding new ways to make them. One of my all time favorites are these little Hot Ham & Cheese Rolls that I have made for years, but when I found these cuties at The Girl Who Ate Everything, I just had to try them!
Her recipe was my inspiration, but I used some of our favorite flavors instead of the mayo/mustard combination. We loved them with Veggie Pasta Salad.
1 pkg. Pillsbury refrigerated thin pizza crust
9 pieces thinly sliced sandwich ham
1 1/2 cups shredded cheese (I didn’t have enough so I supplemented with cut up provolone slices.)
2 tbsp. ranch dressing
Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Spray the foil with non-stick spray and set aside. On a large piece of wax paper also sprayed with non-stick spray, roll our the pizza dough and form it into a rectangle.
Spread the ranch dressing over the pizza dough and then layer the ham slices over that. You may need fewer or more slices to cover the dough depending on the size of your ham. Then sprinkle the cheese over the ham.
Carefully roll the dough into a log beginning with the longest side. Chill in the freezer for 10 to 15 minutes so it will be easier to slice. Slice the roll into approximately 3/4 inch slices and place on the prepared baking sheet. Bake for 10-14 minutes or until the crust is lightly browned and the cheese and ham are hot.
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Posted in Cooking, tagged Au Gratin, Cheese, Potato, Side on February 25, 2012|
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Mmmmmm, creamy cheesy potatoes. This is comfort food at its finest. I have tried to make au gratin potatoes in the past, but they have always turned out too dry for my taste. I was looking for a recipe that resulted in tender potatoes with loads of creamy sauce and this is it! These could be a meal by themselves, but if you wanted a little protein, just throw in some diced ham and it would be an awesome casserole.
The original recipe came from allrecipes.com again. Can you tell that is one of my favorite places to search for food?
4 Idaho potatoes, sliced into 1/4 inch slices
1 onion, diced
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours in the preheated oven.
Please join me at Miz Helen’s Country Cottage for Full Plate Thursday.
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