Cake Batter Blondies

I am not afraid to admit I like shortcuts sometimes. When I find a dessert recipe that uses a cake mix I am all for it. I have a bad habit of buying cake mixes when they go on sale and then they just sit in my cabinet until they expire. So when I saw this recipe I knew I had to make it....besides, who doesn't like funfetti?!

From Six Sisters' Stuff

INGREDIENTS
1 box yellow (or Funfetti!) cake mix
1/4 cup vegetable oil
1 egg
1/3 – 1/2 cup milk
1/4 cup rainbow sprinkles (if you use a yellow cake mix, add these in)
1/2 cup white chocolate chips 

DIRECTIONS

Combine the cake mix, oil, and egg in a large bowl. Add the milk slowly – you want the batter to remain as dense as possible. Then mix in white chocolate chips.

Spray pan (either 8x11" or 9x9" pan) with non-stick cooking spray. Dump batter in pan and spread to the edges. Bake for 25-30 minutes at 350 degrees. They will be a little soft/gooey in the middle- just let them sit for about 20-30 minutes and they will set up.

Slow Cooker Jambalaya

I love jambalaya and love it even more when I can throw everything into the slow cooker and walk away. This was full of flavor and the perfect dinner to come home to after working all day. All I had to do was cook up some rice...I used flavored rice for an extra punch of flavor.

From Plain Chicken

INGREDIENTS

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound smoked turkey sausage, sliced
1 (28 ounce) can diced tomatoes with juice
3 Tbsp dried minced onion flakes
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 tsp minced garlic
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
white rice or instant rice (I used 2 packs of Uncle Ben's Ready Rice - Garlic & Butter flavor)

DIRECTIONS

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, garlic, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.  

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Mix in cooked rice cook for about 15 minutes to warm through.

Eggnog Eclair Dessert

 

It is that time of year for eggnog to be back on the shelves...and this is something you must make while you can get your hands on it!

Slightly adapted from Kraft

INGREDIENTS

1 package (8 ounces) cream cheese, softened

2 cups eggnog         

1 package (3.4 ounces) vanilla instant pudding       

1/4 teaspoon ground nutmeg         
2-1/2 cups  thawed cool whip whipped topping, divided         

78 NILLA Wafers         
2 squares  BAKER'S Semi-Sweet Chocolate                 

    
DIRECTIONS

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix, extract and nutmeg; beat 2 min. Gently stir in 1-1/2 cups cool whip.

LINE 9x5-inch loaf pan with plastic wrap. Arrange 15 wafers, top-sides down, on bottom of pan; cover with 1/4 of the pudding mixture. Repeat layers 3 times. Top with 15 of the remaining wafers. Refrigerate 3 hours.

INVERT dessert onto plate; remove plastic wrap. Microwave chocolate and 1 cup of the remaining cool whip in microwaveable bowl on HIGH 25 sec.; stir until chocolate is completely melted and mixture is well blended. Cool 1 min. Pour over dessert. Garnish with remaining cool whip and wafers.

Garlic Studded Pork Tenderloin

I haven't posted in well, forever...but I made this recipe last night and it was so amazing I had to get back on here to share it. The marinade ingredients are all strong tastes, but when you mix these all together it gives you an unforgettable flavor combination. I always worry about my pork being dry, but the end result was the moistest pork I have ever made, or had for that matter. This is worthy of a dinner party or even a holiday.

From:  Foodie Sisters

INGREDIENTS

1 package of pork tenderloins (2 tenderloins total about 2-2.5lbs)
4 garlic cloves, quartered/sliced/slivered
1/4 cup soy sauce
2 tablespoon country dijon mustard (whole grain mustard)
4 tablespoon honey
2 tablespoon fresh orange juice
1 tablespoon finely chopped fresh rosemary or Herbs de Provence
freshly ground pepper, to taste
3 tablespoon olive oil

DIRECTIONS
Preheat oven to 350 degrees.
Take tenderloins out of package. Rinse and pat dry. Spray a 9x13 baking dish and place tenderloins inside.
Use a paring knife and poke holes on the top side of the tenderloins, about an inch deep. Place a garlic piece into each hole.

Make the marinade next. In a measuring cup or bowl, whisk together everything except for olive oil. Then slowly drizzle in the oil while whisking.

 

Pour marinade over tenderloins.

 

Bake, uncovered, for 45 minutes, basting once halfway through cooking process.

Once removed from the oven, let pork rest on a cutting board for 10 minutes before cutting in.

Don't forget to pour the sauce over the pork, it is amazing!

Baked Lemon Donuts

From A Bitchin' Kitchen

INGREDIENTS

For the donuts:
1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 6-oz container Lemon Greek Yogurt
1/3 cup canola oil
1/3 cup milk
Zest of one lemon

For the glaze:

Juice of one lemon
1 cup powdered sugar

DIRECTIONS

 

Preheat oven to 325 degrees.

Prepare donut pan by spraying with non-stick baking spray.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside. In a medium sized bowl, whisk together egg, yogurt, oil, milk and lemon zest. Gradually add wet ingredients to the dry ingredients, while mixing, until just combined. Using a pastry bag, pipe batter into prepared donut pan. Bake 10-15 minutes until a tester inserted into the center of the donut comes out clean. Cool donuts on wire baking rack. 

While donuts are cooling, prepare glaze. Combine lemon juice and powdered sugar, and whisk together. Drizzle glaze over cooled donuts, or dip each donut into the glaze for complete coverage. 

Sweet Corn Mac 'n' Cheese

 

From The Food Network

INGREDIENTS

Two 8-ounce cans creamed corn

1 cup milk

1/4 teaspoon onion powder, optional

1 heaping tablespoon cornstarch

Pinch ground nutmeg

Salt and ground black pepper

3 dashes hot sauce, optional, plus more for serving

2 cups elbow macaroni

8 ounces grated mild yellow Cheddar

12 ounces grated mozzarella

1 egg, lightly beaten

1 cup croutons (I used panko breadcrumbs)

1 tablespoon olive oil

 

DIRECTIONS

Preheat the oven to 350 degrees F. Move one rack to the top of the oven.

In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes.

Combine the cornstarch with about 2 tablespoons water and stir well. Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes. Season the corn cream with a little nutmeg, salt, pepper and hot sauce if using. Remove from the heat, cover and keep warm.

Boil the elbow macaroni in full rolling salted water for 4 to 6 minutes. Drain the macaroni well and add to the corn cream. Add the Cheddar, half of the mozzarella and the egg. Stir well. Pour into a 4-cup casserole dish or 12-inch cast-iron skillet and top with the remaining mozzarella.

In a zip-top plastic bag, lightly crush the croutons using a small mallet or rolling pin. Stir together the oil and crushed croutons and spread over the top of the macaroni and corn mixture. Cook on the top rack until golden, 15 to 20 minutes. Serve with hot sauce.

Oreo Truffle Brownies

 

Pretty much everyone has had brownies and most people have had Oreo truffles...so when you put them together you can imagine how rich are fantastic they are. I did cheat and used a brownie mix since I had one sitting around, but the original recipe does call for brownies made from scratch.

From:  Chef In Training
INGREDIENTS

1 cup butter softened

2 cups sugar

4 eggs

1 teaspoon vanilla

1/2 cup unsweetened cocoa

1 1/3 cups flour

1/2 teaspoon salt

1 package Double Stuffed Oreos

4 ounces cream cheese softened, add more as needed (I used almost all 8 ounces)

10 ounces Dipping Chocolate

 

DIRECTIONS

 

Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Allow to cool completely.While brownies are cooling, make Oreo truffle layer. Crush Oreos finely in a food processor or by putting them in a ziplock bag and smashing them until finely ground with a rolling pin. When Oreos are finely crushed, using hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined. Start with 4 oz and keep adding until desired consistency is reached. When Brownies have cooled completely, place layer of Oreo truffle on top.Melt dipping chocolate (you can use chocolate chips or other chocolate candy coating) and pour and spread evenly over the top of the Oreo truffle layer. Cover and put in fridge until set.

Recipe Rewind:  Peanut Butter Cups Sugar Cookie Cups

Baked Spaghetti Lasagna

 

All I can say about this is you must make it....now! And it makes a ton of gooey goodness.

From Cassie Craves

INGREDIENTS

1 1/2 pounds (24 ounces) spaghetti

8 cups (32 ounces) shredded mozzarella cheese
8 ounces ricotta cheese
8 ounces sour cream
8 ounces cream cheese
1 cup half and half, milk, or heavy cream
1/2 cup grated parmesan cheese, divided
1 tablespoon Italian seasoning
3 cloves minced garlic
1 teaspoon salt
1/2 teaspoon pepper


2 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
1 pound Italian sausage
1 jar spaghetti sauce
Salt and pepper, and any other seasonings, to taste

DIRECTIONS

Preheat oven to 350 degrees. Cook spaghetti according to package directions; drain.

In a large bowl, stir together ricotta, sour cream, cream cheese, half-and-half, mozzarella, Italian seasoning, garlic, salt, pepper, and half of the parmesan cheese. Add spaghetti and toss until well coated.

Pour the spaghetti mixture into a 9 x 13 pan lightly sprayed with cooking spray. Top spaghetti with remaining parmesan cheese. Cover dish aluminum foil and bake 30 minutes.

While the pasta is baking, prepare the meat sauce. Melt the butter in a large skillet; add onion and sausage and saute until the meat is cooked through and the onion is translucent. Add spaghetti sauce, adjust for seasoning, and simmer until the pasta is ready.

Remove the pasta from the oven and let it rest for 5 minutes. Cut the pasta into squares and top each serving with the meat sauce.

 

Recipe Rewind:  Chicken and Pineapple Quesadillas

Chicken Caesar Sandwiches

This could not had been easier more flavorful. I also used leftover to topped salads with...absolutely wonderful. The one thing I changed from the recipe posted below was I simply used bottled Caesar salad dressing in place of the cream of chicken soup and salad dressing mix.

From Betty Crocker

INGREDIENTS

2 pounds boneless, skinless chicken thighs or breasts
1 envelope (1.2 ounces) Caesar dressing mix
1 can (10 3/4 ounces) condensed cream of chicken soup
1/3 cup shredded Parmesan cheese
1/4 cup chopped fresh parsley
1/2 teaspoon coarsely ground pepper
2 cups shredded romaine lettuce
12 “dollar” buns (about 2 1/2 inches in diameter)

DIRECTIONS

Place chicken in 3- to 4-quart slow cooker.

Cover and cook on Low heat setting 6 to 7 hours

Remove chicken from cooker, using slotted spoon; place on cutting board. Discard liquid in cooker. Shred chicken, using 2 forks. Mix dressing mix (dry), soup (or bottled dressing), cheese, parsley and pepper in cooker; gently fold in chicken. Increase heat setting to High. Cover and cook 30 to 35 minutes or until mixture is hot

To serve, spoon 1/4 cup chicken mixture onto lettuce in each bun. Chicken mixture will hold on Low heat setting up to 2 hours; stir occasionally.

Recipe Rewind: Chicken and Pineapple Quesadilla

BLT Dip

This dip is amazing and addicting. The only thing I added was some pepper a little tomato paste to add flavor.

From Allrecipes

INGREDIENTS

1 pound bacon
1 cup mayonnaise
1 cup sour cream
1 tomato - peeled, seeded and diced

DIRECTIONS

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels. (I simply baked mine in the oven on 400)>

In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving. 

Recipe Rewind: Ultimate Meatballs

Cookie Dough Truffles

Adapted From Taste of Home

INGREDIENTS

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips 

1-1/2 pounds semisweet chocolate , coarsely chopped

DIRECTIONS

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips.

Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave, melt chopped chocolate; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Recipe Rewind:  Beer Dip

Mozzarella-Baked Gnocchi

Posting this recipe makes me want to run out to get the ingredients so I can make it again NOW. I only had one small issue when I made this and it was the top got watery. It may had been the fresh mozzarella I used, but I simply blotted it with some paper towels and everything ended up just fine and delicious. I also skipped the onion step since I do not like them, but I have left it in the instructions since most people do. And for the garlic and red pepper flakes I added it into the sauce mixture.

Slightly adapted from: Cassie Craves

INGREDIENTS

2 packages vacuum-packed gnocchi (I think they run about 15.75 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
3 cloves garlic, chopped
1/8 to 1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 15-ounce can tomato sauce
1 15-ounce can diced Italian-style tomatoes
1 tablespoon Italian seasoning
1/2 to 1 pound fresh mozzarella cheese, sliced (I used a pound)
3/4 cup chopped pepperoni

DIRECTIONS

Cook gnocchi in boiling salted water, one minute shy of directions on package; drain.

Meanwhile, heat butter and olive oil in a large skillet. Add onion and cook until softened. Add garlic, and cook and stir for 30 seconds. Add red pepper flakes and salt and pepper to taste.

Stir in tomato sauce, diced tomatoes, pepperoni and Italian seasoning. Heat to boiling. Taste for seasoning and adjust as needed.

Add sauce to cooked gnocchi. Pour into a greased 9 x 13-inch baking dish. Top with slices of mozzarella cheese.

Broil until cheese is melted and begins to blister. Serve.

Recipe Rewind: Outrageous Oreo Crunch Brownies

Slutty Brownies

 
There is no word to describe how amazing these brownies were. All you need to know is the bottom later is chocolate chip cookies, then a layer of Oreos and that is all topped with gooey fudge brownies. The name "Slutty Brownies" is something I saw on Pinterest...that is a much more fun name than "Ultimate Chocolate Chip Cookie 'n Oreo Brownie Bar", so I stuck with Slutty ;).

From: Kevin & Amanda

INGREDIENTS

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix (plus ingredients the boxed mix calls for)
1/4 cup hot fudge topping

DIRECTIONS

Preheat oven to 350 degrees F.

Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine.

In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray.

Top with a layer of Oreos.

Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos.

Cover with foil and bake at 350 degrees F for 30 minutes.

Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled.

To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients. (But why would you want to do that?!)

Recipe Rewind: Hot Pizza Dip

Dorito Casserole

When you hear "Dorito Casserole" you know it is going to be good and not-so-healthy. Well it was good, and I made some slight changes so I wouldn't feel so guilty. I used Baked Doritos, 2% milk and low fat cream of chicken soup. I would have used light or fat free sour cream, but I already had the full fat kind on had. This was enjoyed by everyone and next time I plan to make a double batch.

From Jam Hands

INGREDIENTS

2 cups shredded cooked chicken
1 cup shredded cheddar cheese (or more if you love cheese like me)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes
1/2 packet taco seasoning (or more- to taste)
Bag of doritos

DIRECTIONS

Pre-heat oven to 350-f degrees.

In a mixing bowl, combine all ingredients except doritos.

In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

Recipe Rewind: Hot Corn Dip

"Greek" Turkey and Orzo

I didn't have high expectations for this dish, but I thought I would give it a try since I had all the main ingredients on had. This actually had much more flavor than I thought it would. And don't leave out the lemon pepper seasoning, I think it really made a difference.To be honest I am not sure what makes this "Greek" besides using Greek yogurt, but it was quick and tasty regardless.

Adapted from: Betty Crocker

INGREDIENTS


1 pound ground turkey
1 can (14 1/2 ounces) diced tomatoes, undrained
1/2 cup uncooked orzo or rosamarina pasta
1/2 teaspoon salt
1/4 teaspoon ground red pepper
a few shakes of lemon pepper seasoning
1/2 cup plain low-fat yogurt (optional)

DIRECTIONS

Cook turkey in 10-inch skillet over medium-high about 6 minutes, stirring frequently, until brown; drain.

Stir in remaining ingredients except yogurt. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender. Serve with yogurt.


Recipe Rewind: Baked Ziti

Pasta Salad Shells

How fun are these little guys?! I was looking for a twist on pasta salad and I ran across the idea of a salad stuffed into a large pasta shell. Instead of using traditional salad components, I used items I like to put into pasta salad. There is no real recipe to this, it is more a concept..but here is what I used:

Inspired by Betty Crocker

INGREDIENTS

large cooked pasta shells
chopped fresh spinach
mini pepperoni
chopped cucumbers
chopped tomatoes
sliced black and green olives
chopped broccoli
shredded Italian blend cheese
Italian salad dressing

DIRECTIONS

Mix together all your ingredients and stuff into pasta shells...that is it!

Some tips: Make sure your filling ingredients are chopped into small pieces. The pasta shells can be cooked ahead and refrigerated. Cook as directed on package; drain, rinse under cold water and drain again. Toss with a teaspoon of vegetable oil. Refrigerate in a tightly covered container or resealable plastic food-storage bag up to 2 to 3 days.

Recipe Rewind: Slow Cooker Buffalo Chicken Sandwiches

Honey Bun Cake

I was craving honey buns and cinnamon rolls and this was the perfect quick fix. Think about making this the next time you are hosting a brunch....or having a craving like myself.

From Allrecipes

INGREDIENTS

1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
4 eggs
1 (8 ounce) container sour cream
1 cup brown sugar
1 tablespoon ground cinnamon

2 cups confectioners' sugar
4 tablespoons milk
1 tablespoon vanilla extract

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).

In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).

Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.

To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.

Recipe Rewind: Strawberry and Marshmallow Whoopie Pies

Poke Cake

So...this post is waaaay behind, I made this for the 4th of July last year. Most people are familiar with jello poke cakes, I simply used one red jello (strawberry) and one blue jello (blue/raspberry) to give it that patriotic look. The original version is for a lemon cake, and I really need to give that one a try soon. This cakes ends up being so moist and full of flavor.

Adapted from Kraft

INGREDIENTS

2 baked round white cake layers (9 inch), cooled
2 cups boiling water
1 package (3 ounces) JELL-O Strawberry
1 package (3 ounces) JELL-O Blue/Raspberry
1 package (3.4 ounces) JELL-O Strawberry Cream Instant Pudding
1 cup cold milk
3 cups thawed COOL WHIP Whipped Topping

DIRECTIONS

Place cake layers**, top-sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals. (**I lined my cake pans with plastic wrap to make it easier to get the cakes out.)

Add 1 cup boiling water to strawberry gelatin mix; stir 2 minutes until completely dissolved. Carefully pour over one cake layer. Add the last cup of boiling water to the blue/raspberry gelatin mix; stir 2 minutes until completely dissolved. Carefully pour over remaining cake layer. Refrigerate 3 hours.

Beat pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.

Recipe Rewind: Stove Top Mac and Cheese

Chili Chicken Sandwiches

This is the perfect sandwich when you looking for something comforting when you do not have much time during the week.

From Taste of Home

INGREDIENTS

1 package (8 ounces) cream cheese, softened
2 cups cubed cooked chicken
1-1/2 cups shredded cheddar cheese
1 can (4 ounces) chopped green chilies
3 tablespoons chopped green onions (I omitted)
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon chili powder
4 hard rolls
2 tablespoons minced fresh cilantro (I used parsley)
I also mixed in some hot sauce

DIRECTIONS

In a small bowl, beat the cream cheese until fluffy. Stir in the chicken, cheddar cheese, chilies, onions and seasonings.

Cut top fourths off of rolls; carefully hollow out bottoms, leaving 1/4-in. shells (discard removed bread or save for another use). Fill bottom portions with chicken mixture; replace tops.

Place on a baking sheet. Bake at 375° for 5-7 minutes or until golden brown. Sprinkle with cilantro. Yield: 4 servings.

Recipe Rewind: Spicy Bean Salsa and Pierogi and Kielbasa Bake

Ultimate Sriracha Burger

This burger was wonderful. I loved the mix of saltiness from the soy sauce and spiciness from the Sriracha. I actually mixed the meat the night before so the flavor really had time to get in there.

Barely adapted from Oishii

INGREDIENTS

1 1/2 pounds ground chuck
2 tablespoons soy sauce
5 tablespoons Sriracha, divided
2 teaspoons freshly ground black pepper
4 slices thick cut bacon
3/4 cup blue cheese dressing
4 buns
4 thick slices Swiss cheese
1 tomato, sliced
several handfuls of spinach

DIRECTIONS

In a large mixing bowl, combine the ground beef, soy sauce, 2 1/2 tablespoons. of the Sriracha, and the pepper. Be careful not to overmix. Form the mixture into 4 patties, and set aside, on a parchment-lined plate, covered, in the refrigerator.

Preheat a charcoal or gas grill to medium high heat. In a medium frying pan over medium-low heat, cook the bacon, turning as necessary. Once the bacon is cooked through and slightly crispy, remove the slices from the pan, cut each in half crosswise, and drain onto paper towels.

Grill the burgers, turning once, 4 to 41/2 minutes on each side or until a meat thermometer registers 130° to 135°F for medium-rare.

While the burgers are cooking, combine the blue cheese dressing with the remaining 2 1/2 tablespoons Sriracha in a small bowl.

Lightly toast the buns on the grill during the last minute of cooking time.
Assemble the ultimate burger! Spread the blue cheese mixture on both halves of each hamburger bun. Stack a burger patty, slice of swiss cheese, bacon, slice of tomato, and a small handful of spinach between each hamburger bun.



Recipe Rewind: Savory Shortbread and Italian Spinach Spread