POTATO SOUP

We loved this soup.  It is so hearty and keeps you full.  Nice on a cold day.  I put it in the instant pot about 1:30 and did crock pot setting.  We ate it about 5:30 pm.  Everything was soft.  We cooked bacon and crumbled in each serving.  Also put in chopped chives.  For the leftovers we haven’t put in bacon.  Good without.

1/4 onion diced
6 potatoes diced small, skins removed, or most of them, yukon gold are softer than others for this, or can use russet (I did some of both)
1 c celery diced
6 c chicken broth more or less depending on how thick you want it
1 tsp salt
1 tsp garlic powder
1 c carrots shredded or finely diced, optional
3 tbsp bacon bits optional
---
1.5 c (I did about 2 cups) cheddar cheese shredded, I like sharp
1 c heavy cream (did add 2 T cornstarch to help it thicken)
1 tbsp chives for garnish
cooked bacon to garnish, optional

Instructions
Add all onion, potatoes, celery, salt, carrot, garlic powder and broth to your pot. (add bacon bits if desired now too) Stir together
Put lid on and close steam valve. Press pressure high for 8 minutes.
When you hear the beep do a quick release.
Carefully remove the lid and stir.
Add 1 1/2 cup of cheese, and heavy cream and stir until cheese has melted. It will thicken more as it sits. (if you want it a bit thicker turn to saute, add 3 tbsp of water / heavy cream whisked together with 1 or 2 tbsp cornstarch, add in, stir, and allow to bubble and thicken)
Serve in a bowl garnished with extra cheese and chives (parsley would be good too).


https://temeculablogs.com/instant-pot-potato-cheese-soup/

WHITE CHILI

CREAMY WHITE CHILI
This is in the Lemon Cookbook pg 43.  It is one of our favorites. So good.  We have this every year at the yurts.  So good with cranberry bread, corn bread or pumpkin biscuits.  Double or triples really easy.

1# boneless skinless chicken breast, cut into 1/2" cubes
1 medium onion, chopped
1 1/2 tsp garlic powder or 1 clove garlic
1 T vegetable oil
2 cans (15 1/2 oz each) great northern beans, rinsed and drained, or Pinto & Piquettes
1 can (14 1/2 oz) chicken broth
2 cans (4 oz) chopped green chilies (my family likes 1 can)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
18 - 1/4 tsp cayenne pepper (or to taste)
1 cup (8 oz) sour cream (not light)
1/2 c whipping cream (1/2 works too)
---
cheddar cheese for on top of each serving
bacon crumbles, optional (Scott really likes this)

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies and seasonings.  Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.  Remove from heat; stir in sour cream and cream.  Serve immediately.  Sprinkle cheddar cheese on top of individual servings.  Yield: 7 servings 

WHITE CHICKEN CHILI
This won the chili cook off in our ward October 2016.  Got the recipe from The Hickens.  Was super yummy!

1/2 - 1 yellow onion
2 - 4 cloves garlic
2 chicken breast or thighs
30 oz great northern beans
15 oz diced tomatoes with green chilies (just did regular without green chilies)
4 oz green chilies
1 1/2 cups chicken stock
8 oz cream cheese
1 T oregano leaves
2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
chopped cilantro
shredded cheese
corn tortilla chips

Layer onion, garlic, chicken, beans, tomatoes, green chilies, chicken stock, cream cheese and spices in crock pot.  Cook on low for 8 hours.  Top with cilantro, shredded cheese and tortilla chips.

LIGHT CHICKEN CORN CHOWDER

http://sallysbakingaddiction.com/2016/11/14/slow-cooker-light-chicken-corn-chowder/

SLOW COOKER LIGHT CHICKEN CORN CHOWDER
I wanted this for after church (11-1) so in the morning I prepared (in big pan) then let it simmer until after church.  Then I added cornstarch & milk.  We liked it.  Makes lots!  Is thick...would be good in a soup bowl.  Tasted like fall.  Next time I might try cooking breast whole and then shredding towards the end.

Ingredients:

• 4 strips bacon
• 2 large carrots, peeled and thinly sliced (a little over 1 cup)
• 2-3 celery stalks, thinly sliced (about 1 cup)
• 1/2 medium yellow onion, diced (about 3/4 cup)
• 3 cloves garlic, minced
• 1 (14 ounce) can cream-style corn
• 2 (14 ounce) cans corn, drained (or use about 3 cups frozen)
• 2 large sweet potatoes, peeled and cubed (or regular potatoes)
• 3 boneless skinless chicken breasts, cubed
• 5 cups (1200ml) chicken broth (I use reduced sodium)
• 1 Tablespoon fresh thyme
• 2 teaspoons dried parsley flakes
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 and 1/2 cups (360ml) whole milk
• 2 Tablespoons cornstarch
• optional: fresh (or dried) parsley for garnish

Directions:

1. Cook bacon in a large skillet over medium heat until browned on both sides. (Keep grease in skillet!) Place strips on paper towels and allow to cool. Once cool, crumble the bacon.
2. Add the carrots, celery, onions, and garlic to the skillet. Stir and cook the vegetables in the bacon grease over medium heat until soft, about 5 minutes. Set aside.
3. Place the creamed corn, corn, sweet potatoes, chicken, chicken broth, thyme, parsley, salt, and pepper into a 5 quart or larger slow cooker. (Here's one I own and love!) Add the celery/carrot/onions and the crumbled bacon (save some for garnish if desired!). Give it all a quick stir, cover with the lid, and cook on low heat for about 6-7 hours.
4. At the 6-7 hour mark, whisk the cornstarch and milk together. Pour in the soup. Give it a stir and cover. Cook 1 more hour. Serve warm with a sprinkle of parsley and/or any leftover bacon crumbles.
5. Leftovers keep well in the refrigerator for 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Soup freezes well, up to 3 months.

No slow cooker? No problem! Prepare recipe through step 2. Instead of placing ingredients into a slow cooker in step 3, place into a large pot or dutch oven over medium heat. Give it a nice stir, then allow to boil and cook until chicken is no longer pink, about 30 minutes. Turn the heat down to low, stir in the whole milk and cornstarch, and allow to simmer for 10 minutes. Serve.

BREAKFAST BURRITOS

BREAKFAST BURRITOS
These are really good.  Love making a big batch and keeping some in the freezer.  Some times I add spinach to the eggs.  I would also like to try adding frozen tater tots hoping they would warm up enough when cooking burrito in the oven.  I like to eat them with Taco Sauce.

 http://fabulesslyfrugal.com/fabuless-freezer-cooking-breakfast/

UPDATE: This is seriously one of my families favorite meals for dinner, breakfast or lunch.  I like to make lots and freeze.  I think they taste better once they have been frozen and reheated.  We like the sausage links instead of ground sausage.  This last time I got one package regular and one package bacon flavored.  Each burrito got one of each. Yum!  Also my favorite cheese combo is sharp cheddar and monteray jack.  I put a little in each.  Yum!  We like to have with fruit salad and potato rounds or tots.

UPDATE: Made these to eat on a trip to WA for Lexi's baby blessing.  Lisa had the idea of adding green chilies - must try!
 
FOR ONE FAMILY
1 to 1 1/2 lbs ground sausage cooked
12 eggs scrambled ( salt and pepper) 1 cup shredded cheddar
1 cup shredded pepper jack (any cheese will work)
8 burrito size tortillas
 
FOR SIX FAMILIES
6 – 9 lbs ground sausage
72 eggs scrambled w/ salt/pepper
6 cups shredded cheddar
6 cups shredded pepper jack
48 burrito size tortillas
TO PREP: Cook sausage, scramble eggs, shred cheeses.

TO PREPARE FOR FREEZING: Fill tortillas 1/4 cup cheese (half cheddar and half pepper jack), 1/2 cup eggs, 1/4 cup sausage. Wrap into burrito and then wrap in foil. Place wrapped burritos in freezer bag.

TO PREPARE AFTER FREEZING: Thaw. Bake at 350 for 10-15 minutes until cheese is melted and heated through. (Rotate halfway through baking) Could warm on grill, place wrapped burrito on grill. Rotate until warm through. Could heat in microwave, tortilla will be soft.


 I haven't the one below but it looks good.

http://fabulesslyfrugal.com/freezer-meal-recipes-breakfast-burritos/


This makes 12-18 burritos

• 1 pound ground pork sausage (bacon good too)
• 1 lb. frozen cubed Ore Ida potatoes
• 12 eggs, beaten
• 2 T. milk
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 T. butter
• 2 10 oz. cans green chili sauce
• 12-16 burrito sized flour tortillas (I used regular size whole wheat tortillas this time and was able to make about 10 burritos.)
• 2 cups cheddar cheese, grated

To prep the burrito ingredients:
1. In a large skillet, brown the sausage. Remove from heat and drain excess fat. Set aside. Brown potatoes in oven by placing them on a baking sheet and broiling according to package instructions until crisp. Meanwhile, mix eggs, milk, salt and pepper together in a medium mixing bowl. Over medium heat, melt the butter in separate large skillet. Add egg mixture to skillet and scramble the eggs, removing from heat once the eggs are cooked but still moist. Warm green chili sauce over medium heat in saucepan until warmed through.
To assemble the burritos and prep to freeze:
2. Warm the flour tortillas on skillet or in the microwave until soft and flexible. Fill tortillas with 1/3 cup scrambled eggs, 2-3 T. sausage, and 1/3 cup potatoes. Top with cheddar cheese and green chili sauce according to taste. Fold tortillas snuggly into burritos. Wrap each burrito in plastic wrap, then place in freezer bags. Freeze.
On serving day:
3. Remove burrito from freezer and remove plastic wrap. Wrap in a paper towl and place in microwave on defrost for 3 minutes, then on high for 1 minute. Let cool and enjoy with sour cream or salsa!

SNACK MIXES 3

BUNNY BAIT

Kambria sent this to me thinking we might like it.  Um yeah!  It is highly addictive.  So, so good.  Makes a full cookie sheet.  I made it to take to Primary but they ended up not needing it so we took to play with us Charlie and Chocolate Factory (Pleasant Hill Theater).  Everyone liked it.  Good without M&M too. I could eat a gallon size bag of this stuff.  Easy to double.

2 cups pretzels
1 bag popped white popcorn
1 package Almond Bark white melting chocolate
1 bag of festive M&M’s
2 cups of Chex cereal
1 container of sprinkles
Spread pretzels , popcorn and Chex on an foil covered bakinig sheet and drizzle white chocolate over the mixture ... Gently stir to coat evenly ... Add sprinkles but don’t stir it anymore or the sprinkles will be coated with chocolate and turn white ... Let harden on cookie sheets and then break apart and add M&M’s to the finished mixture ...

The ideas for packaging are endless , cute bags to give away as favors or just put it in a big bowl and it will be a hit !! 

BACON FLUFFERNUTTER PUPPY CHOW

I made this summer 2016 - camping and our Arizona trip.  We really liked it. 

http://breadboozebacon.com/bacon-fluffernutter-puppy-chow/

• ¼ cup unsalted butter
• ¼ cup creamy peanut butter
• ¼ cup marshmallow cream/fluff
• 1 cup peanut butter chips
• 8 cups rice cereal squares (like Chex)
• 1 cup powdered sugar
• 5 strips bacon, cooked crispy and crumbled
• 
  

1. Add the butter, peanut butter, marshmallow cream, and peanut butter chips to a microwave safe bowl.
2. Heat the bowl for 1 minute in your microwave. Carefully remove the bowl and stir until the chips begin to melt. Heat for another 45 seconds. Carefully remove the bowl from the microwave and stir the peanut butter mixture until smooth. (You'll have a few lumps from the marshmallow, that's okay.)
3. Add the rice cereal to a large mixing bowl. Pour the peanut butter mixture over the cereal. Use a spoon or spatula to stir the cereal until it is completely coated in the peanut butter.
4. Transfer the cereal to a gallon-sized Ziploc bag.
5. Add powdered sugar and bacon to the Ziploc bag. Seal the bag and shake vigorously until the cereal is completely coated in the sugar.
6. Transfer to a serving bowl, or refrigerate until ready to serve.

For a little extra marshmallow flavor, add 1 cup of mini marshmallows to the Ziploc bag before shaking!

Sugared Corn Pops Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 3 quarts

http://fabulesslyfrugal.com/sugared-corn-pops-recipe/

This is really good, but sweet.  You find the corn pops in chip isle.  The bag I got was 2 quarts (measured at home) so I halved the recipe.  Would be fun to make and hand out for holiday gifts for friends etc.

Ingredients

• 3 quarts corn pops (found in chip isle)
• 1 cup granulated sugar
• 1/2 cup butter, cut into chunks
• 2 tablespoons light corn syrup
• 1 tablespoon water
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 200 degress. Spray a rimmed baking sheet with nonstick cooking spray or use a silicone baking mat. Measure out the corn pops and place them in a large bowl. Set aside.
2. In a medium saucepan, heat sugar, butter, corn syrup and water over medium heat until it begins to bubble, stirring regularly. Then boil for 4 minutes, stirring constantly. Remove from heat and stir in the vanilla.
3. Pour the syrup mixture over the corn pops and stir gently for a few minutes to coat. Transfer corn pops to the prepared baking sheet and spread them out evenly. Bake for 10 minutes.
4. Let cool, then break apart the pieces and serve.

Notes

This recipe doubles nicely!

BREAKFAST BOWLS

BREAKFAST BOWLS
http://www.thirtyhandmadedays.com/2016/02/hearty-make-ahead-breakfast-bowls/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+30handmadedays+%2830days%29

My family loved these!  I added a meat to it as well.  I had Yukon Gold potatoes on hand.  Forgot to add the salsa.  Would be good. I added spinach to the eggs. Would be good with peppers added.  We liked the potatoes so much when we had waffles a couple of days later I made the potatoes to go with them.

Hearty Make Ahead Breakfast Bowls

 

Print

Ingredients

• 3 lbs. red potatoes, cubed
• 1 Tbsp olive oil
• pepper to taste
• 9 large eggs
• Olive oil spray
• 1½ cups salsa
• 1½ cups shredded cheddar cheese

Instructions

1. Preheat the oven to 400 degrees.
2. Cut red potatoes into 1 inch cubes.
3. Put in a bowl, add 1 Tbsp olive oil and mix to cover well.
4. Bake for 45 mins or until golden brown, stirring once.
5. Make scrambled eggs - whisk 9 eggs and add to pan with olive oil spray.
6. Sprinkle with pepper to taste.
7. Add potatoes, eggs, salsa if desired and cheese over 6 bowls.
8. Store in fridge for up to a week.
9. Reheat at 30-45 seconds in the microwave.

BREAKFAST BUNDT CAKE

BREAKFAST BUNDT CAKE

We liked this.  Scott wouldn't try it because he thought it was weird with the blueberries.  I told him fine..more for us :-)  It taste like a doughnut.  We  liked it better cold.  Kept in fridge.

1 box white cake mix
4 eggs
2/3 cup melted butter, cooled
¾ cup buttermilk or milk
1 cup sour cream or plain yogurt
2 teaspoon vanilla extract
1 tablespoon cinnamon
1 3.4- to 3.9-oz. pkg. vanilla or white chocolate instant pudding mix
1 ½ cups blueberries

Maple Glaze

2 cups powdered sugar
2 tablespoons butter, melted
1 teaspoon maple flavoring
2–4 tablespoons milk
Decoration
5 pieces of bacon, cooked and chopped for decoration


1.   Preheat oven to 350 degrees and grease a Bundt pan.

2.   Sift cake mix into a small bowl to remove any lumps; set aside.

3.   In a large bowl, combine eggs, butter, buttermilk, sour cream, and vanilla extract.

4.   Add cake mix, cinnamon, and instant pudding mix; stir until combined.

5.   Fold in blueberries.

6.   Dump batter into prepared Bundt pan and spread evenly.

7.   Bake for 38–50 minutes or until a knife inserted near the center comes out clean.

8.   Let cool in pan, then turn out.

9.   Maple Glaze: Whisk powdered sugar, butter, maple flavoring, and 2 tablespoons milk together until smooth. If too thick to pour, add more milk.

10.  Pour glaze over cooled cake and top with chopped bacon. 

BREAKFAST CROCK POT

EGG AND CHEESE BAKE
We had Ground Hog Day 2003.  Found in crock pot cookbook pg 22.
UPDATE: We had this again with homemade french bread as the bread crumbs.  Added a little bit of leftover ham and 1/2 a bag of broccoli that was frozen (defrosted it and drained).  Yum!  So easy!

3 cups bread, cut into cubes and toasted
1 1/2 cups shredded cheese
1 # (or less) bacon, fried & crumbled or ham chunks
6 eggs, beaten
3 cups milk
3/4 tsp. salt
1/4 tsp. pepper

Combine bread cubes, cheese ad meat in greased slow cooker.

Mix together eggs, milk, salt and pepper  Pour over bread.

Cook on low 4-6 hours.


EGG AND BROCCOLI CASSEROLE
This can easily be used for dinner.  Easy to make.  Found in crock pot cookbook pg. 23.  Good with salsa.

24 oz carton small-curd cottage cheese
10 oz pkg frozen chopped broccoli, thawed and drained
2 cups shredded cheddar cheese (pepper jack or monterey jack would be good too)
6 eggs, beaten
1/3 cup flour
1/4 cup butter or margarine, melted
3 T finely chopped onion
1/2 tsp salt
shredded cheese, optional

Combine first 8 ingredients.  Pour into greased slow cooker.

Cover and cook on high 1 hour.  Stir.  Reduce heat to low. Cover and cook 2 1/2-3 hours or until temperature reaches 160 and eggs are set.

Sprinkle with cheese and serve.

BJ'S DIP

BJ'S DIP
We had this at Dan & Judi's.  They had had it at BJ's  as an appetizer.  It is really good.  Make sure it is heated all the way through.  Good on hard bread, meba toast or chips.

Layer in the following order in a baking dish about the size of a bread pan:
8 oz cream cheese
1-2 cups marnaria sauce
1/2-1 cups olives, diced
2 cups mozzarella cheese, shredded
cooked crumbled bacon - optional

Bake at 350 until bubbly (about 20 minutes).

BREAKFAST PIZZA

TROY'S BREAKFAST PIZZA
This came from the Cowboy Cookbook pg 181.  We all really liked it.  The Crescent rolls didn't work right so I quickly made pie crust.  Turned out good.  Pizza dough would work too.

UPDATE: Tried making in 9x13 stoneware.  Dough was too thick.  Stick with cookie sheet or maybe try really big pyrex so eggs don't go off edge.

This is for one cookie sheet:
2 cans of Crescent dinner rolls or pie crust or pizza crust
1 # pork sausage, cooked 
slice of ham, cooked 
2-3 pieces bacon, cooked
2 cups frozen hash browns, thawed
2 cups grated cheddar cheese (any cheese will do)
7 eggs
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
1/2 cup Parmesan cheese

Preheat oven to 375.  Put down crust on cookie sheet.  Put on meats.  Sprinkle on hash browns, then cheddar cheese.  Beat eggs with  milk and add salt & pepper.  Pour over top of pizza.  Top with Parmesan cheese.  Bake for 30 minutes.

BREAKFAST PIZZA
We all really, really liked this.  Was very filling.  A meal by itself of with a veggie or fruit.  We broke off our crust and put honey on it.

Made a biscuit crust (used recipe Cowboy cookbook pg. 202) Was thick could 1/2 recipe for a thinner crust.  Could also use prepackaged biscuit dough.

4 cups sifted all-purpose flour
8 tsp baking powder
2 T sugar
1 1/2 tsp salt (only did 1 tsp)
6 T butter, softened
6 T Crisco
1 1/2 cups milk (had 1/2 1/2 that needed to be used)

Preheat oven to 450.  Sift flour, baking powder, sugar and salt into a bowl.  Cut in butter and Crisco until mixture resembles coarse meal.  Stir in milk with a fork to form a soft dough.  Turn onto a floured board and knead for 30 seconds.  Rolled out onto round stoneware.  Bake for 10 minutes.

Topped crust with the following in this order:
*Italian seasoning, sprinkled
*cooked - Scrambled eggs (did 8 with chopped spinach - could easily do more eggs)
*Shredded parmesan cheese
*cooked italian sausage (could omit this - just had some on hand)
*fresh or canned diced tomatoes (I didn't realize I grabbed a stewed tomatoes.  So I drained on a paper towel and diced.  Worked well!
*precooked bacon (did 8 slices) tear and sprinkle
*sharp cheddar cheese (any cheese would do)

Broil until cheese melts. 

BREAKFAST PIZZA
This came from The Friend.  We really liked it.  I liked you made it in a 9x13.  Was easy!

6 slices bread
8 eggs
2 T water
1/2 tsp Italian seasoning
3/4 cup chopped olives
24 slices pepperoni
3 cups shredded mozzarella or cheddar cheese

Preheat oven to 400.

Cover the bottom of a greased 9x13 pan with the bread slices.  If necessary, trim the bread to fit.

In a medium bowl, beat the eggs,  water and seasoning together.  Pour evenly over the bread.

Arrange the pepperoni on the casserole.  Then cover with the chopped olives and shredded cheese.

Bake the casserole for 20-25 minutes or until the eggs are fully cooked.

SPINACH SALADS

MATT & MANDY'S FAMOUS SALAD
This is from The Friend magazine.  We really liked it.

4 slices bacon, cooked & crumbled
1 package (6 oz) baby spinach leaves
1 can (11 oz) mandarin oranges
1/4 cup sliced almonds

Dressing:
1/4 cup sugar
1/3 cup vinegar
1/4 tsp salt
2 T canola oil

SPINACH SALAD
This came from Candace (Pacific Yurts).  We all really liked it.


10 oz fresh salad (baby works best)
1 quart sliced strawberries
1/4 c sliced almonds

Dressing - mix in a jar and shake - refrigerate 1 hour
(this makes enough for a really big salad or two salads)

1 1/2 T Sesame Seeds
1 T Poppy Seeds
1/2 c white sugar
1/4 c cider vinegar
1/4 tsp Worcestershire
1/2 c olive oil
1 T Paprika
1 1/2 T Minced Onions (I never add this much)

FARMHOUSE PORK AND APPLE PIE

FARMHOUSE PORK AND APPLE PIE

This came from taste of home famiy collection pg 131.  Boneless pork was so expensive so I got pork ribblets because they were so much cheaper.  Since it had bones in it I didn't put the mashed potatoes on top, but had them as a side.  We also had it with corn on the cob.  I cooked the bacon on the griddle then cooked the onions from that grease in the dutch oven.  Cooked the pork on the griddle the put all of it in the dutch oven.  It just fell off the bone - it was super yummy!  Most of the reviews said to double the potatoes.

http://www.tasteofhome.com/recipes/farmhouse-pork-and-apple-pie

• 1 pound sliced bacon, cut into 2"

• 3 medium onions, chopped

• 3 pounds boneless pork, cut into 1-inch cubes

• 3/4 cup all-purpose flour

• Canola oil, optional

• 3 medium tart apples, peeled and chopped

• 1 teaspoon rubbed sage

   (just did Italian seasoning)

• 1/2 teaspoon ground nutmeg

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup apple cider

• 1/2 cup water

• 4 medium potatoes, peeled and cubed (or more)

• 1/2 cup milk

• 5 tablespoons butter, divided

• Additional salt and pepper

• Minced fresh parsley, optional

1. Cook bacon in an ovenproof 12-in. skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, saute onions until tender; remove with slotted spoon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat and drain.
2. To the pork, add the bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325° for 2 hours or until pork is tender.
3. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
4. Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from the oven and spread potatoes over pork mixture.
5. Melt remaining butter; brush over potatoes. Broil 6 in. from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired. Yield: 10 servings.

GREEN BEANS WITH BROWN SUGAR AND BACON

BROWN SUGAR AND BACON GREEN BEANS
We liked these, but next time I think I will try less butter and sugar and see if we still like.
UPDATE: I added 1/2 the butter and 1/2 the sugar.  Was still really good.  Also used turkey bacon.  Used garlic powder and fresh green beans from Cathy Gray.

1 (16 oz) frozen green beans
6 bacon strips, cut into 1" pieces
1/4 cup butter
1/4 cup brown sugar
garlic salt, to taste (I just sprinkled)

Fry bacon until done but not quite crisp.  Drain grease and add butter and brown sugar.  Cook until sugar is dissolved.  Steam green beans.  Drain and season with garlic salt.  Add to bacon/sugar mixture.  Serve immediately.  If sugar mixture starts to harden, quickly reheat it before pouring over beans.  Makes 4 servings.

LOADED BROCCOLI CHEESE AND BACON SOUP

My favorite Broccoli Cheddar soup is the one in the McCleve cookbook pg. 56.

Have another one from The Pioneer Woman that we liked but not as well as the one below or the one in McCleve cookbook (see below for recipe from Pioneer Woman).  But you could do it in the crockpot which was nice.  Also used cream of celery soup instead of making a soup base.  Could easily add more vegetables than the recipe calls for.

http://www.melskitchencafe.com/2013/10/broccoli-cheese-bacon-soup.html

We all loved this!  Took about an hour to prepare, but so worth it.  Would be perfect in a bread bowl.  I used the square skillet and biggest pot.  Would be easy to double and take to another family or feed the missionaries.

LOADED BROCCOLI AND CHEESE AND BACON SOUP
This is a thicker soup.

3 cups low-sodium chicken broth
1 cup peeled and chopped carrots, diced small
1 cup chopped celery, diced small
3 cups peeled and chopped potatoes, diced small
1/2 cup finely chopped onion
4-5 cups broccoli crowns, diced small (about 2 heads of broccoli)
4-6 slices bacon, chopped
3 tablespoons butter
1/3 cup flour
3 cups milk
4 cups shredded sharp cheddar cheese (about 16 ounces)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried mustard

In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn't "soupy" enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.
In a separate medium saucepan, saute the bacon until golden and crisp. Remove the bacon to a paper towel-lined plate. Drain the grease and wipe out the saucepan.
Melt the butter (in the same saucepan you cooked the bacon in) over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.
Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.
Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Stir in the reserved bacon and add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.

The Pioneer Woman's Slow Cooker Broccoli Cheddar Soup
SERVES 10 to 12

1 pound frozen broccoli florets
5 cups low-sodium chicken broth
1 medium onion, diced
2 medium carrots, finely diced
2 (10.5-ounce) cans cream of celery soup
1/4 teaspoon seasoned salt
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 pounds processed melting cheese, such as Velveeta
2 cups shredded sharp Cheddar cheese (8 ounces), plus more for serving
Crumbled saltine crackers, for serving

Place the broccoli, chicken broth, onions, carrots, cream of celery soup, seasoned salt, kosher salt, black pepper, and cayenne in a slow cooker and stir to combine. Cover and cook on the HIGH setting for 4 hours. The veggies will be soft and the flavors will be marvelous!
Use an immersion blender or potato masher to purée the soup about three-quarters of the way smooth in order to leave some chunks for delicious texture. (Alternatively, use a regular blender. Just be sure to blend only 1 cup at a time and use extreme caution. Then return it to the slow cooker.)
Add the processed cheese and cheddar and to combine. Cover, turn the heat to the LOW setting, and cook for 15 minutes. Utterly creamy and delicious!
Here's where you want to taste the soup and add more of what you'd like: a little more salt, a little more cayenne, and so on. Serve it warm with a sprinkling of Cheddar and some crumbled saltines.

Variations

Broccoli-Cauliflower Cheddar Soup: Substitute frozen cauliflower for half the frozen broccoli if desired.
Bacon Broccoli-Cheddar Soup: Add 6 cooked, crumbled slices of bacon with the cheese.
Chile Broccoli-Cheddar Soup: Add 2 drained (4-ounce) cans green chiles with the cheese.
Monterey Jack substitution: Use Monterey Jack or pepper Jack instead of the cheddar.


Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

BURGERS

HEINZ INSIDE-OUT BURGER
We really liked. Have made again since then.  Can easily make the day before into patties.

1# ground beef
1 T ketchup
1 tsp mustard
1 tsp worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt and pepper

mix everything together.  Make into 4 - 1" thick burgers.


BEST HAMBURGER WITH SECERET SAUCE
http://myrecipemagic.com/recipe/recipedetail/the-best-hamburger-and-amazing-secret-sauce
I would like to try the secret sauce next time, just used thousand island.  Thought this would be a good hamburger with a fried egg or grilled pineapple.  Scott and I both really liked it.  Easy to prepare.

1    pound    ground beef, 80% lean meat ( I used 85/15 - you want a fattier meat to make a juicier burger ) 
1    hamburger or hotdog buns ( I used sesame seed buns ) 
   to taste    onion powder 
1/2    cup    monterey cheese, shredded (just used colby I had on hand)
1/4    cup    barbeque sauce 
   to taste    seasoning salt 
   to taste    black pepper 

Directions

Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick. With the 1 pound of ground beef I made 5 large patties.
Turn grill up to high and let it get hot.
Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.

Secret Sauce

3/4    cup    light mayonnaise
1/4    cup    ketchup
1/4    cup    sweet pickle relish
2    tablespoons    worcestershire sauce
   to taste    seasoning salt

For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
Assemble the burgers and serve with the special sauce, avocado, lettuce, tomato, cheese, pickles and your other favorite hamburger toppings!

Cheese-Stuffed Bacon Burgers

We made these for Father's Day 2013.  Yum!  We did 1# beef 1/2# sausage.  Tasted so good!  I put 1 1/2 pieces of bacon in the meat mixture.  I got 5 patties instead of 4.  I used 2% milk.

Ingredients

• 1 slice hearty white bread (crust removed, ripped into quarters)
• 2 tablespoons whole milk
• 1- 1 1/2 lb ground beef (85% lean)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 garlic clove, minced
• 1/2 cup shredded sharp cheddar cheese (or 1/2-inch thick pieces of American cheese slice)
• 6 slices of bacon, cooked
• 4 hamburger buns

Instructions

Keep the meat as chilled as you can throughout the entire process, up until cooking.

In a large bowl, mash the bread into the milk with a fork, creating a paste (called a panade).

For a gas grill, oil the grates, turn all burners to high, cover and heat for about 15 minutes. Leave primary burner on high, but reduce other burners to medium.

Meanwhile, place the meat in the large bowl with the panade. Add the salt, pepper, and garlic to the bowl. If you want to add bacon pieces into the patty, mix cooked, cooled and diced bacon with seasonings. (You can sub 1/2 cup real bacon bits for the diced bacon slices.) Use your hands to mix it all together. Don't overwork the meat, just until combined. Ideally, you should handle the meat as little as possible.

Divide meat into 8 equal pieces (about 2.5-3 oz each). Form each into a thin patty. Use one hand to flatten and the other to shape around the edges. Place cheese onto the middle of 4 of the patties. Place a plain patty on top of a cheese patty. Do this for all, so you end up with 4 large patties. Pinch the sides of the patties together to seal. Each patty should be about 3/4-inch thick.

Make a slight depression with your thumb in the center of the top of the patty. Remember to keep the meat cold until cooking.

Lightly season with salt just before cooking. Place burgers on cooler side of the grill. Cook with lid closed, turning once, until burgers are well browned on both sides, about 12-15 minutes total. Don't press down on patties while cooking. Remove from grill when done. For best results, tent loosely with foil and let the patties rest for a few minutes before serving. Serve on buns and top with bacon and more of your favorite toppings!

Notes

The panade keeps the burgers tender and moist.

I like to put a layer of plastic wrap over the work surface when I make the patties. With that layer underneath, I can easily transport and store the patties before cooking. It makes for easy clean-up too!

Read more at http://fabulesslyfrugal.com/cheese-stuffed-bacon-burgers-recipe/#2pybrakFEHiBPmcp.99