Bacon Cheeseburger Dip

Adapted from Closet Cooking

Ingredients:
1 lb. ground beef
1/2 lb. bacon, cut into small pieces
1 onion, diced
2 cloves garlic, chopped
4 oz. cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 tbsp. Worcestershire sauce
2 tbsp. ketchup
1 large tomato, diced
1 cup shredded lettuce

Brown the ground beef. Drain and add to large mixing bowl. Cook the bacon until crispy. Drain most of the grease (leaving enough to coat the pan) and add to ground beef. Add the onion to the pan and cook for about 7 minutes. Stir in the garlic and saute for 1 minute. Add to the meat mixture along with cream cheese, sour cream, cheeses, Worcestershire sauce and ketchup. Mix well and spoon into baking dish. Bake at 350 degrees for 30 minutes. Remove from oven and cover with a layer of tomatoes and top with shredded lettuce. Serve hot with baguette slices or tortilla chips.

Tip: Try adding diced pickles or your favorite burger topping!

Cheddar Bacon Ranch Pulls

Cheddar. Bacon. Ranch. Need I say more? This recipe may replace buffalo chicken dip for our new favorite Sunday football snack. Who am I kidding...I'll just make both!

Cheddar Bacon Ranch Pulls

From Plain Chicken

Ingredients:
1 round loaf of bread
11 oz. sliced cheddar cheese
1 3 oz. bag bacon bits
1/2 cup butter, melted
1 tbsp. ranch dressing mix

Slice the bread into about 1/2 inch cubes almost through to the crust without actually cutting the bottom. I used my electric knife to make it easier. Slide pieces of cheddar cheese into the cuts. Slide bacon bits evenly into the cuts. Mix together butter and ranch dressing mix. Drizzle over bread with a spoon. Wrap in foil and bake at 350 degrees for 15 minutes. Remove foil and bake for 10 minutes. Serve hot.

Tip: Be careful. This is highly addictive!

 

 

Minestrone Soup

It's starting to get colder in Virginia and it's finally starting to feel like fall. I love this time of year because it means I can make lots of soup! This is a new recipe that I've only made once, but it's very versatile. You can add basically any vegetable you like and it will be delicious. I think next time I'll add some zucchini!

Minestrone Soup Recipe

Adapted from Food Wishes: Minestrone Soup

Ingredients:
1/4 lb. bacon, chopped
2 tbsp. extra virgin olive oil
1 onion, diced
1 cup diced celery
4 cloves garlic, minced
4 cups chicken broth
1 chicken bouillon cube
1 28 oz. can crushed tomatoes
3 cups water
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. crushed red pepper flakes
1 can cannellini beans, drained
1 can garbanzo beans, drained
3 cups baby spinach
1 1/2 cups ditalini pasta, cooked (al dente)
Parmesan cheese

Heat olive oil in large pot over medium heat. Add bacon and saute until it begins to turn golden brown. Add onion and celery and saute for about 4 minutes. Add garlic and saute for 1 minute. Add chicken broth, bouillon cube, water, and tomatoes and bring to a boil. Add beans, salt, pepper, red pepper flakes, thyme, oregano, and basil. Simmer for 5 minutes. Add spinach and cooked pasta. Serve with Parmesan cheese and Italian bread.

Tebow Family Pizza Pie

I came across this recipe from Pam Tebow and I had to try it because it was so different. I served it when we had some friends over to watch a weeknight Steelers game and it was a hit. My husband even asked me if next time could I make it just for us because he didn't want to share!

Tebow Family Pizza Pie Recipe

From Tebow Family Pizza

Ingredients:
1 pound ground beef
1 medium green pepper, diced
3 cloves garlic, minced
1 packet powered spaghetti sauce mix
1 6 oz. can tomato paste
3/4 c water
1 12 oz. package of refrigerated buttermilk biscuits
1/4 cup grated Parmesan cheese, extra for top
2 cups shredded mozzarella cheese

In a large pan, brown ground beef and drain. Add green pepper and garlic and sauté for about 2 minutes. Stir in sauce mix, tomato paste and water. Simmer for 10 minutes or until thickened. Grease the bottom of a deep dish pie plate. Press the biscuits onto the bottom and up the sides to form a crust. Sprinkle with Parmesan cheese then add meat sauce. Sprinkle mozzarella cheese on top. Add a few extra tablespoons of Parmesan cheese. Bake at 400 degrees for 15-18 minutes or until cheese is melted.

Artichoke Smashed Potatoes

I came across this recipe a few years ago in the Pittsburgh Post Gazette in an article about the Sewickley Cafe (one of my favorite restaurants in my hometown). I'm glad I printed it then since I can't seem to find the article now. These potatoes are quick and easy and they go great with a grilled steak (chicken for me) and green beans.

Artichoke Smashed Potatoes Recipe

From the Pittsburgh Post Gazette

Ingredients:
2 pounds red potatoes, unpeeled
1 cup mayonnaise
2 cups artichoke hearts, chokes removed, sliced lengthwise
1 cup Parmesan cheese
Salt and pepper, to taste

Cook potatoes in boiling water for about 20 minutes or until done. Drain and place whole potatoes in a large mixing bowl. Smash potatoes with a fork (or you can use your hands when the potatoes are cool enough to handle). Add mayonnaise, artichoke hearts, Parmesan cheese, salt and pepper. add more mayonnaise if mixture is too dry. Spoon mixture into greased casserole dish and bake, uncovered, for 20 minutes. Serves 6.

Honey Balsamic Green Beans

Honey Balsamic Green Beans Recipe

From Paula Dean

Ingredients:
1 lb. fresh green beans, trimmed
1 tbsp. extra virgin olive oil
1 clove garlic, minced
1 tbsp. balsamic vinegar
1 tsp. onion powder
1 tsp. honey
salt and pepper to taste

Steam the green beans for about 5 minutes. Transfer green beans to a large saucepan and add garlic. Cover and cook over medium heat for 10 minutes. Remove cover and add vinegar, onion powder, honey and a pinch of salt and pepper. Saute for about 5 minutes. Enjoy!

Spicy Chicken Rigatoni

This recipe is perfect for a quick and hearty dinner. I usually serve this with garlic bread and an Italian salad.

Spicy Chicken Rigatoni Recipe

Adapted from Six Sisters' Stuff: Bucca di Beppo Spicy Chicken Rigatoni

Ingredients:
2 boneless chicken breasts
1 tbsp. minced garlic
1 tsp. crushed red pepper flakes
1/2 tsp. course black pepper
1/4 tsp. salt
4 tbsp. extra virgin olive oil
2 cups light Alfredo sauce
2 cups marinara sauce
1 cup cooked peas
1 16 oz. box rigatoni
2 tbsp. butter
Parmesan cheese

Heat olive oil over medium heat. Add garlic, red pepper flakes and pepper and saute for about 3 minutes. Slice chicken into thin strips.

Add chicken and salt to pan. Cook with lid on over medium-high heat until chicken is thoroughly cooked (about 5-7 minutes). Add marinara and Alfredo sauces and stir until well mixed. Simmer for 10 minutes. Add butter and cooked peas and remove from heat. Stir to melt butter into sauce. Cook rigatoni until done. Pour sauce over pasta and mix until pasta is coated. Serve with Parmesan cheese.

Tip: I'll use leftover marinara or Alfredo sauce from another meal if I have it, but I usually just use store bought and it's still delicious! If you like a little more heat, sprinkle a bit more red pepper flakes on top.