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Cheeseburger Meatloaf

Came across this recipe from Recipes Straight from the Kowboys Home: “Big Mac” Meatloaf.  Big Mac meatloaf sounded right up Mr.Picky’s alley.  The recipe turned out nice and moist, not sure about tasting like a big mac.  It definitely tasted like a cheeseburger.  Cheeseburger meatloaf is not your average meatloaf and was a great change.

The technique was really interesting and I am going to run wild with it.  I can’t wait to stuff all kinds of fillings into meatloaf.  I would serve this as cheeseburgers to company by just slicing and serving on buns.

cheeseburger meatloafCheeseburger Meatloaf:

  • 2 lbs. lean ground beef
  • 2 eggs
  • 1 cup thousand island dressing
  • 2/3 cup cracker or bread crumbs
  • 1/4 cup sweet relish
  • 1/2 cup finely chopped onion
  • salt and pepper
  • 1 cup shredded cheddar cheese

Combine all but the cheese and mix well until evenly combined.

Divide the meat mixture in half.  Spread each half flat in to a rectangle on a piece of wax paper.

Sprinkle the cheese even between the two flat rectangles.

cheeseburger meatloaf

Roll each sheet of meat as if making cinnamon rolls, from the long end to long end.

Place the rolls side by side in a 9 x 13″ baking dish.

cheeseburger meatloaf

Bake 350 degrees for 30 minutes, remove from oven and top with a bit of ketchup and some more cheese if desired.

Continue to bake another 15 minutes or so.
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Bacon Cheddar Scones

Bacon Cheddar SconesThanks to Pinterest for allowing me to find Ziplist Sous Chef Recipe Clipper – Bacon Cheddar Scallion Scones.  This was a recipe right up Mr.Picky’s ally.  Bacon and cheese make everything good.  Although when I served them I called them biscuits as not to scare him off.  The reply was well where is the gravy then?

So half of us ate these plain and warm, which were amazing.  The other half had a bit of gravy on top.  Mr.Picky really liked them and asked to keep these in the rotation.  He even took the remaining scones to work for breakfast for the next week.

I didn’t change much besides the fact that I forgot to get half and half or cream, so I substituted milk.  It still worked and I just added a 1 Tbs more of butter to add a bit more fat.  Posted below is the original recipe which is just as good. Just remember that if you are out of something there is always a substitute.

Bacon Cheddar Scones:

  • 6 slices bacon, cooked and diced
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 3/4 cup cheddar cheese, grated
  • 3 green onions, chopped
  • 5 Tbs butter, cubed or grated
  • 2/3 cup half and half or heavy cream

Combine flour, baking powder, salt, and sugar.  Stir in cheese, green onions, and bacon.

Work in the butter until you get a pea size crumb.  (I prefer to use frozen butter and grate my butter in, this distributes the butter evenly and allow you to not overwork the dough)

Make a well in the center and add in the cream.  Stir until  a dough forms (it will be messy but will all bake up together).

Bacon Cheddar Scones

Form dough into circle and then slice into triangles.

Bake on parchment paper or a baking stone.

Bacon Cheddar Scones

Bake 400 degrees for 20-24 minutes until just turning golden.

Bacon Cheddar Scones

Serve warm or with a bit of gravy.

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Giant Birthday Burger

Mr.Picky requested only one thing for his birthday. . . .a giant birthday burger.  This was exciting and intimidating all at the same time. I asked if he wanted to invite anyone for his birthday dinner he was worried I wouldn’t make it large enough. Needless to say when it was all said and done we managed to eat under half. My picky guy who never eats leftovers at that burger for the next few days and loved it.

Giant Burger

 

I started out by trying a new hamburger bun recipe out.  Only instead of making small buns, I used the whole recipe to create a large bun.  I used a large dinner plate as my template and let the burger expand from there.

Giant Burger Bun

This looks flat but with the bun recipe it will plump right up.

This recipe for hamburger buns will now be the only bun recipe ever eaten in our home.  It was easy and the best bun we have ever eaten.  Not only did it hold together but it was not too fluffy and bready nor was it crumbly or dry.  The perfect bun.  I will post the recipe within a few days!  Did I mention I think it would make great dinner rolls and only takes about an hour to make, with rise time.

Baked giant burger bun

Baked giant burger bun

While my bun was cooling on a wire rack I started preparing my burger patty.  I used 1 1/2 pound of ground beef.  I added a dash of Worcestershire sauce and an envelope of french onion seasoning because this is how Mr.Picky loves his burgers.  I again used the same oversized dinner plate to flatten and shape my patty.

Ready to bake!

Ready to bake!

I baked 1 pound of bacon until crisp and sliced up all the fixings.

Giant Burger

Ready to bake the patty and compile the burger.

I baked the patty in the oven at 400 degrees for about 15 minutes or until desired pinkness.  Flip the burger 3/4 of the way through cooking and add sliced cheese to melt in the last-minute.

Perfect Sunnyside up eggs to top the burger.

Perfect Sunnyside up eggs to top the burger.

Once the burger was out of the oven I used a large skillet to make 5 eggs over-easy to add to the burger.

Load it up with your favorites!

Load it up with your favorites!

I sliced the bun in half and started building my burger on a cutting board.  At first I wasn’t sure what to put this monster burger on and then it was only obvious since I would be slicing it to eat anyway.  I spread mayonnaise on the bottom bun, then iceberg lettuce (one of the few things it tastes good with), tomatoes, salt and pepper, and bacon.  Although you do not see bacon covering the whole thing it is ok, you slice the burger like a pizza so there is plenty.

Giant Burger

We are almost done!

Place your cooked patty with or without cheese on top of the bacon followed by the eggs.  To finish the top bun I added some ketchup and placed it on top.

Giant Burger

The meal is now complete. . . now eat!

I served our giant burger with fries and some fry sauce.  We went all out for the birthday boy.  Of course you can add whatever condiments or toppings you would like.  Now go get a slice of that birthday burger!

Giant Burger


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Taco Crescent Ring

Taco RingThere is a huge brand out there that came out with this Taco Crescent Ring at least 15 years ago.  Well I am still making it but I have my version.  It is easy and looks fancy plus both Mr.Picky and the kids eat it up with smiles on their faces.  It is not by any means healthy or by scratch.

I happen to have bought a box of 5 cans of crescent rolls as a treat to create what I felt necessary.  This is not a usual purchase and I know they are loaded with all kinds of junk.  Sometimes my stomach feels the need to eat some junk and doesn’t care what my brain or body want.

I was in need of a quick dinner and had everything on hand.  So this recipe was prepared once again to everyone’s satisfaction.  I thawed the meat from the freezer and the rest of the ingredients are usually on hand.

Taco RingTaco Crescent Ring:

  • 2 tubes of crescent rolls
  • 1 lb. ground beef or turkey
  • 1/2 cup onion, chopped
  • 1 (16 oz.) can of refried beans (black or pinto)
  • 1 recipe of my taco seasoning or a taco seasoning packet
  • 2 cups cheddar cheese or mexican cheese blend
  • 1/2 cup water
  • tomatoes, diced
  • sour cream
  • lettuce, shredded
  • salsa
  • olives,sliced

Brown ground beef and onion in a skillet and drain any extra fat.

Add in water, taco seasoning, and refried beans.  Stir and heat until combined.  Set aside to cool slightly.

Taco Ring

On a circular baking pan or baking stone spread the crescent rolls evenly in a sun shape.  Leave a circle about 6 inches wide in the center and have the pointed end face out, overlap here needed.

I will sometimes roll or press the rolls together to get a good base for the filling if needed.

Spread the meat mixture around the circle evenly allowing about 1/2″ of room near the edge of the inner circle.

Taco Ring

Sprinkle with the cheese.

Taco Ring

Starting anywhere began folding the pointed edge of the outside triangle into the center.  Slight press or tuck under the inner circle to hold the filling together.  Not all of the filling will be covered and that is the pretty part.

Bake in a preheated oven at 375 degrees for about 20-25 minutes or until golden brown.

 

Serve with tomatoes, sour cream, lettuce, salsa, and olives to top each slice.
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Tuna Green Bean Casserole

My neighbor mentioned tuna noodle casserole and it occurred to me I hadn’t made that in forever.  My heart was torn because I had just purchased a giant bag of French’s Fried Onions and a bag of petite fresh green beans.  I really wanted to make green bean casserole.  So I combined the two and came up with a simple and tasty dinner.

The whole family enjoyed this meal.  Who doesn’t love a comforting casserole?  Mr.Picky heated it up even the next morning for breakfast.  Next time I will update the recipe by removing the canned mushroom soup and making it from scratch.  This is because Mr.Picky dried a ton of wild mushrooms and for health reasons.  It was late and I was hungry so I reached for the extra cans in the cupboard.  I really enjoyed the green beans and would probably double the amount next time.  This depends on if your family likes green beans of course.

Tuna Green Bean Casserole

Tuna Green Bean Casserole:

  • 2 cup dry egg noodles, cooked until al dente according to package
  • 2 (10 3/4 oz.) cans of cream of mushroom soup
  • 3/4 cup milk
  • 1 tsp pepper
  • 1/2 cup onions, finely chopped
  • 2 (7 oz. or smaller) cans tuna, drained and flaked
  • 1 cup fresh petite green beans, cut to bite size pieces
  • 1/2 cup shredded cheddar cheese
  • 1 cup fried onions, divided

Tuna Green Bean Casserole

While cooking noodles, throw the green beans into the water the last-minute or two of boiling to start the cooking process.

Meanwhile in a large bowl combine mushroom soup, milk, pepper, onion,tuna, 1/2 cup fried onions, and shredded cheese.

Drain noodles and beans and add to the bowl.

Combine the mixture and pour into a lightly grease 9×13″ glass baking dish.

Bake at 375 degrees for about 30-40 minutes, or until bubbly.  The last 5 minutes of cooking sprinkle with the remaining 1/2 cup fried onions and cook until golden brown.
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Cheesy Crab Bread

Cheesy Crab BreadThis might sound gross to some of you.  To be honest cheesy crab bread is the last thing that appeals to me, this would be because shellfish is one of the few things that I don’t like.  That might be why I like this.  I make it with imitation crab meat, this is the only thing I ever buy it for and it is rare that this bread is made.  My sister growing up used to make it all the time for dinner.  It is a fatty comfort food and sometimes it just sounds good.

Mr.Picky likes anything on bread and with cheese so he also enjoys it.  It is verily rich so a piece or two is usually good for the year.  I try to serve a decent amount of vegetables with this because it is full of fat.  Did I mention it is worth the fat?

Usually cheesy bread is a side to some sort of main dish.  But Cheesy crab bread should be thought of more as an opened face sandwich.  You can easily reheat any leftovers in the over for the same cook time.

Cheesy Crab Bread:

  • 8 oz. imitation crab meat, flaked or shredded
  • 2 cups shredded cheddar, mozzarella, or cheese blend
  • 1/3-1/2 cup mayonnaise
  • 1 Tbs Johnny’s garlic seasoning
  • 1/4 cup red or green onions, finely chopped
  • 1 Tbs butter, softened
  • 1 loaf french bread, sliced lengthwise

Combine all ingredients but the bread and mix until evenly combined.

Spread the mixture evenly over the halves of french bread.

Cheesy Crab Bread

Place bread on a cookie sheet and bake at 400 degrees for 10-15 minutes until cheese is bubbling and starting to brown.

Slice and Serve hot!

 

Turkey Pumpkin Chili

I am a chili lover, especially if the chili is made with kidney beans.  Growing up my mom always made chili with kidney beans. To this day I swear I can eat chili breakfast, lunch, and dinner as long as it is homemade.  My mother’s chili is very similar but usually uses ground beef and omit the pumpkin and pumpkin spice.  Chili is so simple, versatile and forgiving, and is a one pot meal.  A slow cooker would work as well but as long as I am home I love to just simmer my soup in a dutch oven on the stove.

A few years ago I had come across a recipe that added pumpkin.  In the fall if I have any pumpkin in the freezer or extra from baking I make this chili.  The pumpkin purée added a depth and richness to the chili without a pumpkin flavor.

Of course chili can not be served without fresh cornbread.  Sour cream and cheddar cheese are optional.

Turkey Pumpkin Chili

Turkey Pumpkin Chili:

  • 1 package ground turkey breast (16-20 oz.)
  • 1 large onion, diced
  • 2 cloves garlic, crushed
  • 1 green pepper,diced
  • 1  cup pumpkin puree
  • 2 (15 oz.) cans kidney beans, rinsed and drained
  • 1 (15 oz.) can petite diced tomatoes
  • 1 (26 oz.) can tomato sauce
  • 2 Tbs sugar
  • 1 Tbs chili powder
  • 1 1/2 tsp pumpkin pie spice or (1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice)

Turkey Pumpkin Chili

In a large pot brown turkey, add in onion and garlic and sauté until fragrant.

Add remaining ingredients and bring up to simmer, continue to simmer on low for at least 1 hour.

Serve with cornbread, tortilla chips, or with some cheddar cheese.
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