Sunday, August 5, 2018

Cranberry Jalapeno Cornbread Panzanella Salad

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I am so excited to be participating in another Cape Cod Select Premium Cranberry recipe challenge. This year the Cape Cod Select Summer Breeze Recipe Blogger Challenge is looking for creative and delicious recipes that highlight their Non-GMO gorgeous cranberries. Cape Cod Select is a small women-owned family business that has been growing cranberries for more than 75 years. These are literally the prettiest, sweetest cranberries I've ever used, and they generously sent me 2 huge bags to cook with! 
For my first entry, I made a Cranberry Jalapeno Cornbread Panzanella Salad. Sweet and spicy cornbread croutons are tossed with roasted Brussels sprouts, chopped bacon, crisp pistachios and a maple apple cider vinaigrette. The cornbread can be made ahead, it's delicious at room temp, and the flavors really shine the longer it sits. That means it's the perfect dish to serve when entertaining since you won't be worried about serving it hot or as soon as your guests arrive.
Look at those crispy croutons!
Cranberry Jalapeno Cornbread Panzanella Salad
1 (8.5 ounce) box cornbread mix
1 egg
1/3 cup buttermilk
2 Tablespoons chopped fresh jalapenos
1 cup CapeCod Select Premium Cranberries, roughly chopped
1 pound Brussels sprouts
2 Tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
3 Tablespoons apple cider vinegar
2 Tablespoons maple syrup
6 slices cooked and crumbled bacon
¼ cup chopped pistachios        
Preheat the oven to 400 degrees. Place the cornbread mix, egg, buttermilk and chopped jalapenos in a medium mixing bowl and whisk together until smooth. Pour the batter into a well-greased 8-inch square baking dish. Sprinkle the cranberries on top of the batter and, using the back of a spatula, press them down into the batter. Bake for 25 minutes.  

While the cornbread cools, prepare the Brussels sprouts. Raise the temperature of the oven to 425 degrees. Trim the stem ends of the Brussels sprouts, cut in half lengthwise, and then toss them in a very large mixing bowl with 1 Tablespoon of the olive oil, ½ teaspoon each of the salt and pepper. Pour them on a large foil-lined cookie sheet and roast for 20 minutes.

In the same large mixing bowl, whisk together the remaining olive oil, salt, pepper, apple cider vinegar and maple syrup.

While the Brussels sprouts are roasting, cut the cornbread into 1-inch cubes. Once the Brussels sprouts are roasted, remove them from the oven and place them back into the mixing bowl with the dressing.  
Lay the cubed cornbread squares onto the same cookie sheet and spray liberally with nonstick cooking spray. Place in the oven and toast for about 10-12 minutes.
Add the crumbled bacon and chopped pistachios to the marinating Brussels sprouts. Gently stir in the toasted cornbread croutons and serve immediately.
If you'd like to order their frozen cranberries for yourself, you can go HERE
To follow along for recipes and ideas you can find Cape Cod Select on Facebook, Instagram, Twitter and Pinterest
#capecodselect #frozencranberries #cranberriesforallseasons

Monday, July 30, 2018

Shark Attack Birthday Party

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My son and his best friend both turned 12 in July an they had a joint Shark themed birthday swimming party to celebrate! Since the party was at his friend's house I was able to spend my time having fun creating the food and snacks for the boys! The big cake was pretty simple: chocolate cake with vanilla icing and a fondant shark cutout. The cupcakes were coconut cake, filled with berry jam and coconut cream cheese frosting. I used the extra fondant from the big shark and made mini shark fins for the cupcakes. For the favors I took rice krispie treats, dipped them in blue candy melts and decorated them with goldfish crackers and sprinkles.
For the snack table there was a drink dispenser with blue gatorade and mini Swedish fish frozen in ice cubes so they would float. Veggie Straws were pool noodles and Goldfish crackers and potato chips were called "Fish & Chips"
I had fun carving the watermelon and cucumber into sharks for the fruit and veggie platters and at the end of the day even the shark cucumber was eaten!
I think the best part of the whole party was the severed hands and feet floating in the pool! The kids got such a kick out of that and never stopped laughing at the "slow swimmers"
It was a great party and the kids had a ton of fun swimming!






Tuesday, July 24, 2018

The Best of the Blog

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I started this little blog in February of 2010 as a way for me to document the different cooking contests and competitions that I was either in or had won. My first few years of posts are absolutely cringe worthy and although there have been many months where this little section of my life gets completely neglected, I still keep coming back and trying again.
My daughter was one when I created this blog and I just wanted to post my kids' parties, the cakes I made them, and maybe one day they could look back at it and see for themselves how much work and love went into their events. She is now 9 years old!!
I also added very old family recipes that I just didn't want to forget. Sometimes favorite family recipes get lost forever because no one took the time to make grandma write down her recipes that she knew by heart.
This past year I have really worked hard trying to improve my recipes, photography, food styling and the number of contests I enter. My pictures have gotten better over time, but it is absolutely not where I want it to be and it's the thing I struggle with the most. In an attempt to improve even more I just applied to be a publisher on Yummly! You may notice the new cute little orange button under each blog post title now, and that's a direct link to their site. Feel free to "Yum" any recipe you like on here from now on!
Here's a direct link to my Yummly publisher's page if you'd like to follow along, save and share recipes!

Monday, July 23, 2018

Weber Winner

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I've been dying to share this and I can finally say that I WON!
I am the grand prize winner of the NatureSweet Tomato-Vation Contest and I'm so incredibly grateful to everyone that voted for me through the voting round!
My Bacon Pimento Cheese Cherubs only use 4 ingredients, they're incredibly easy and cute and I'm so glad the judges agreed!
So, let's talk details.....the grand prize consists of a grilling experience for Louis and I at the Weber Grill Academy at the Weber Grill Restaurant in St. Louis, MO, travel and accommodations, one Weber Spirit II E-210 LP gas grill, and one Weber iGrill3 wireless thermometer
We've never been to St Louis and can't wait to explore a new city. I'm thinking we should go in the fall when it's cooler but other than that don't know what to do or see while we're there so leave me some suggestions!
Bacon Pimento Cheese Cherubs
1 cup panko bread crumbs
4 slices cooked bacon, chopped very finely
1 ½ cup pimento cheese spread, well chilled
40 Nature Sweet Cherub Tomatoes

Heat oven to 400 degrees.
Place the panko on a cookie sheet and lightly spray with cooking spray. Toast in the oven for about 5 minutes. Watch closely to prevent crumbs from burning.  Once panko is golden and toasted, mix with the bacon and place in a small bowl.
Place the pimento cheese in a mini food processor and pulse until smooth.
Mold about 2 teaspoons of the pimento cheese around each tomato shaping it into a ball and then roll in the breadcrumb bacon mixture pressing lightly to help them stick. 
Set on a serving platter, refrigerate for 15 minutes, or until firm and serve immediately.

Just a few tips when making these: make sure the pimento cheese is well chilled when rolling and that the tomatoes are completely dry. The firmer the cheese mixture is, the easier it is to form it around the tomatoes. I did the cheese part and then plopped it on the pan of bacon breadcrumbs and had my kids roll them in that. The assembly line made it much quicker!

Saturday, July 14, 2018

Mexican Street Corn Burgers

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Y'all know I can't help myself when it comes to Tex-Mex mash ups, right? Well, I did it again. For my 5th entry into the #RespectTheBunPromotion for Pepperidge Farm I made this stunner: The Mexican Street Corn Burger! A turkey burger patty flavored with taco seasoning, a zesty jalapeno cilantro mayo spread, bacon, creamy lime roasted corn salad and crispy corn chips all piled on a toasted pillowy potato bun!
These are the best kind of messy there is!
I mean just look at it! I was going to wait to post this tomorrow, but I couldn't. Also, have you tried the jarred mild pickled jalapenos before? They are in almost every Tex-Mex dish I make and I'm full on obsessed with them. Look for them where the olives, roasted red peppers and pickled veggies are. They just might be your new favorite too!
Mexican Street Corn Burgers
1 cup packed cilantro leaves
2/3 cup mayonnaise
½ teaspoon pepper
½ cup jarred mild pickled jalapenos 
2 teaspoons juice from the pickled jalapeno jar
1 small garlic clove 

1 (11 ounce) bag frozen roasted corn and peppers
1 Tablespoon mayonnaise
1 large lime, zested and juiced
2 teaspoons chili powder
1/2 cup crumbled cotija cheese 

1 ½ pounds lean ground turkey
1/3 cup taco seasoning
2 Tablespoons olive oil

12 slices cooked bacon
1 ½ cups corn chips

6 Pepperidge Farm Golden Potato Hamburger Buns, lightly toasted


Place the cilantro, mayonnaise, pepper, pickled jalapenos and juice and garlic in a small food processor or blender and puree until smooth. Set in the fridge to chill. 

Prepare the corn according to package directions. When cool enough to handle, pour the mixture into a medium mixing bowl, along with the mayonnaise, lime zest and juice, chili powder and crumbled cotija cheese. Stir together until the corn is evenly coated. 

Preheat a large cast iron skillet over high heat. 

In a large mixing bowl, combine the ground turkey, taco seasoning and olive oil until evenly combined and shape the mixture into 6 patties. Cook the patties for 5 minutes, flip and continue to cook for another 5 minutes or until juices run clear.

To assemble the burgers, spread each cut side of the buns with the cilantro mayonnaise. Top the bottom buns with bacon, a burger patty, street corn salad, corn chips and burger bun tops. Serve immediately.

Makes 6 burgers.



Monday, July 9, 2018

Eggplant Parm Italian Sausage Burgers

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 All the flavors of a big Italian Sunday supper loaded into a toasty garlic parmesan bread bun? Mama Mia, yes please! My Eggplant Parm Italian Sausage Burgers are absolute melty, crispy, cheesy perfection. I think Eggplant Parm might be one of my very favorite splurge meals. Biting into that crispy breaded outside, the tender juicy eggplant on the inside and then the loads of fresh herby tomato sauce and melted gooey cheese. It's pure heaven and the only thing to take it over the top is all of the crispy buttery garlic bread to sop it all up with.
 Don't you just want to dive in?! I mean look at that melting mozzarella...
Eggplant Parm Italian Sausage Burgers
6 cups vegetable oil
1 large eggplant, peeled and sliced in ¼ inch rounds
2 teaspoons salt
3/4 cup flour
2 eggs, lightly beaten
¼ cup milk
1 ½ cup Italian flavored breadcrumbs
1 pound bulk sweet Italian sausage 
1 pound bulk hot Italian sausage 
2 1/2 teaspoons garlic powder
6 Tablespoons melted butter 
8 Pepperidge Farm Golden Potato Hamburger Buns
1/3 cup finely grated parmesan cheese
1 cup jarred pizza sauce
8 thick slices fresh mozzarella cheese 

Preheat oven to 250 degrees. Pour the oil in a large high sided frying pan, fitted with a candy thermometer, over medium high heat until the oil reaches 350 degrees.

Lay the slices of eggplant on a clean kitchen towel and sprinkle with 1 teaspoon of the salt. Allow to sit for 15 minutes. Place the flour and ½ teaspoon of salt in one shallow dish, then the egg and milk in a separate shallow dish and the breadcrumbs and the remaining ½ teaspoon of salt in a third shallow dish. Pat all of the liquid dry on the slices and dredge them lightly in flour, then in the egg mixture and lastly, the breadcrumbs. Once all of the eggplant is coated, fry in batches for 3-5 minutes each or until crisp and lightly browned. Allow the slices to drain on a paper towel lined cooked sheet and place in the oven to keep warm.

In a large mixing bowl mix together both sausages and form the meat into 8 patties that are the size of your buns. Heat a large cast iron skillet or grill pan over high heat and once the pan is hot, cook the patties for 5 minutes, flip the patties over and cook for 3 minutes more. Top each patty with slices of fresh mozzarella cheese and cover the pan with a lid to allow the cheese to steam and melt. 

Remove the eggplant slices from the oven and set the broiler to high heat.  In a small mixing bowl stir together the garlic powder and melted butter. Place all of the buns cut side up on a large cookie sheet. Brush each bun with the garlic butter mixture and then sprinkle with parmesan cheese. Place under the broiler until toasted and lightly browned, watching closely to prevent burning. 

Once the buns are toasted, remove from the oven and top each bun bottom with a spoonful of pizza sauce, a burger patty, another spoonful of sauce, slices of fried eggplant and the toasted burger bun tops. Serve immediately. 

Serves 8
 #RespectTheBunPromotion

Monday, July 2, 2018

Blue Cheese Stuffed Bacon Buffalo Meatloaf

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Here it is! 
My second entry for the Budweiser Sauces Ultimate Blogger Recipe Challenge-Freedom Reserve and I literally couldn't love it more. I took Budweiser Brewmasters Premium Hot Wing Sauce and made the best meatloaf that has ever been. I love Buffalo style wing sauce but I am not a fan of picking over a million tiny wings making a total mess of myself. I actually don't think I've ever seen a person eat buffalo wings and not end up looking like they need to be hosed down afterwards. And let's not even go into the blue cheese double dipping that's happening all over the place either.
Nope, I've got something better for you! A hot wing flavored chicken meatloaf stuffed with cream cheese loaded with garlic and blue cheese! The dip is already in every bite!!
And let's not forget wrapping it in bacon and basting it with more of that delicious wing sauce.
Spicy and crispy on the outside, creamy and juicy on the inside, and no need for wet naps.
I can't think of anything better!
Blue Cheese Stuffed Bacon Buffalo Meatloaf 
8 ounces room temperature chive and onion flavored cream cheese
5 ounces crumbled blue cheese
1 cup garlic and herb flavored breadcrumbs
3 eggs
¼ cup chopped fresh flat leaf parsley
4 cloves garlic, minced
1 teaspoon salt
½ cup Budweiser Brewmasters Premium Hot Wing Sauce, divided
2 pounds ground chicken
8 slices bacon

In a small bowl, stir together the cream cheese and blue cheese crumbles. Scoop the cream cheese mixture onto a large piece of parchment paper or plastic wrap and roll it into a 9 inch long log. Twist the ends closed and place it in the freezer for 15 minutes to harden.

Preheat your oven to 350 degrees.

In a large mixing bowl, stir together the breadcrumbs, eggs, parsley, garlic, salt, and ¼ cup of the Buffalo Wing Sauce until thoroughly combined.  Gently mix in the ground chicken, being careful to not overwork the meat. Spoon half of the mixture onto a broiler pan or large foil lined cookie sheet and shape into a 9 inch by 6 inch rectangle. Place the chilled cream cheese log in the middle of the rectangle and then top with the remaining ground chicken. Using your hands, seal the edges and cover the cream cheese log in the middle of the meat. Lay bacon slices over the meatloaf, tucking the ends underneath. Place in the oven and bake for 40 minutes.

Remove from the oven and brush with half of the remaining Buffalo Wing Sauce. Return to the oven and bake for 15 minutes more.  Remove from the oven, brush with the last of the remaining sauce and allow to rest for 10 minutes. Once rested, slice and serve immediately.
You can visit Budweiser to see all of their sauces and marinades here, on FacebookTwitter and Instagram
#BudweiserSauce #BudweiserBBQSauce #KingOfSauces

You can find Budweiser Sauces and Marinades at WalMart, HEB, Giant, Winn Dixie, BiLo, Brookshire and Publix

Thursday, June 28, 2018

Bacon Pimento Cheese Cherubs

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After what feels like the longest no win streak in the history of forever, I'm happy to say that  these gorgeous bites are 1 of 4 finalists in the running for a really amazing prize! Nature Sweet Tomatoes asked for innovative tomato recipes for their Tomato-Vators contest and my Bacon Pimento Cheese Cherubs caught the judges eye! The recipe that earns the most votes will win a grilling experience for the winner and a guest at the Weber Grill
Academy at the Weber Grill Restaurant in St. Louis, MO, a Weber Spirit II E-210 LP gas
grill, and a Weber iGrill3 wireless thermometer!!!!
I don't have a gas grill and would really love the chance to go to BBQ school too!
If you have a moment, I would appreciate every vote I can get! The voting is open until July 10th and each email address can vote once a day
My recipe was a spin on the classic Southern Tomato and Pimento Cheese Sandwich but in bite size form. I took their super sweet cherub tomatoes, rolled them in pimento cheese then in crispy panko bread crumbs and bacon. They are the perfect summer bite especially with a chilled glass of wine. My kids helped me roll them out and form them. Good messy fun!

Bacon Pimento Cheese Cherubs
1 cup panko bread crumbs
4 slices cooked bacon, chopped very finely
1 ½ cup pimento cheese spread, well chilled
40 Nature Sweet Cherub Tomatoes

Heat oven to 400 degrees. 
Place the panko on a cookie sheet and lightly spray with cooking spray. Toast in the oven for about 5 minutes. Watch closely to prevent crumbs from burning.  Once panko is golden and toasted, mix with the bacon and place in a small bowl. 
Place the pimento cheese in a mini food processor and pulse until smooth.
Mold about 2 teaspoons of the pimento cheese around each tomato shaping it into a ball and then roll in the breadcrumb bacon mixture pressing lightly to help them stick.  
Set on a serving platter, refrigerate for 15 minutes, or until firm and serve immediately. 

Just a few tips when making these: make sure the pimento cheese is well chilled when rolling and that the tomatoes are completely dry. The firmer the cheese mixture is, the easier it is to form it around the tomatoes. I did the cheese part and then plopped it on the pan of bacon breadcrumbs and had my kids roll them in that. The assembly line made it much quicker!


Monday, June 25, 2018

Sizzlin’ Skirt Steak Tacos with Asparagus Corn Salsa and Creamy Chipotle Steak Sauce

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I am participating in the first ever “Budweiser Sauces Ultimate Blogger Recipe Challenge – Freedom Reserve" and I am absolutely over the moon excited about my first entry! Budweiser sent me a load of their BBQ sauces, Wing Sauces, Steak Sauce and, my favorite, their Marinade Bags. These things are genius and I knew that was the first thing I was going to try out! You literally have to just throw your meat in the bag and let it sit until you're ready to cook. No mess, no cleanup, so so easy and I was very impressed with the flavor.
First up is my Sizzlin’ Skirt Steak Tacos with Asparagus Corn Salsa and Creamy Chipotle Steak Sauce. I put my skirt steak in the Budweiser Sizzlin’ Steakhouse Marinade Bag and let it sit in the fridge until I was ready to use it later that night. Then I made a summer salsa loaded with grilled asparagus, corn and some jalapeno for kick. I knew I wanted a sauce to drizzle over these tacos so I kicked up the Steak & Burger Sauce with some chipotle which totally made the perfect pair with the grilled steak and veggies. Add in the crumbled bacon and goat cheese and I truly think I have a winner!
Sizzlin’ Skirt Steak Tacos with Asparagus Corn Salsa and Creamy Chipotle Steak Sauce
1 ½ pounds skirt steak
½ cup mayonnaise
1 Tablespoon milk
2 teaspoons pureed chipotle in adobo
8 ounces asparagus spears
2 ears fresh corn
1 Tablespoon vegetable oil
1 jalapeno, diced
4 green onions, sliced
3 Tablespoons lime juice
2 teaspoons garlic salt
2 Tablespoons olive oil
12 warm flour tortillas
6 slices cooked chopped bacon
4 ounces crumbled goat cheese
Place the skirt steak into the Budweiser Sizzlin’ Steakhouse Marinade Bag and allow to marinate in the refrigerator for at least 3 hours and up to 8 hours long. Mine sat in the fridge for 7 hours and it was perfect!

When you are ready to cook, take the marinade bag out of the refrigerator so it can come up to room temperature and heat your grill to medium-high heat. 

To make the Creamy Chipotle Steak Sauce, whisk together the Budweiser Steak & Burger Sauce, mayonnaise, milk and pureed chipotle in a small mixing bowl. Place in the fridge to chill.

For the Asparagus Corn Salsa brush the asparagus spears and corn cobs with the vegetable oil and grill for about 5-8 minutes, or until the corn has nice char marks. Slice the asparagus into rings and remove the corn kernels from the cobs. Stir together the sliced asparagus, corn kernels, jalapeno, green onions, lime juice, garlic salt and olive oil in a small mixing bowl.

Raise the heat on the grill to high (mine was 550 degrees) and grill the steak for 3 minutes per side. Remove from the grill, cover with foil and allow the steak to rest for about 10 minutes before slicing. Once ready, cut the steak against the grain, in thin slices.

To assemble the tacos, spoon the Asparagus Corn Salsa into the warm tortillas. Top with slices of steak, chopped bacon and goat cheese. Drizzle with Creamy Chipotle Steak Sauce and serve immediately.

Makes 12 tacos.
You can visit Budweiser to see all of their sauces and marinades here, on Facebook, Twitter and Instagram
#BudweiserSauce #BudweiserBBQSauce #KingOfSauces
You can find Budweiser Sauces and Marinades at WalMart, HEB, Giant, Winn Dixie, BiLo, Brookshire and Publix

Friday, June 22, 2018

Ham & Swiss Slider Burgers

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Have you ever tried those baked slider sandwiches before with the sweet and sticky glaze, ham and melty cheese? They are absolutely decadent and delicious and I think I just raised the bar by making them into burger sliders! My son stopped in the middle of scarfing one of these down and declared 
"I could live off these for the rest of my life"
Me too son, me too.
I swapped the traditional dijon for a spicy brown mustard in the glaze and used Golden Potato pillowy slider buns to soak up all of the buttery glaze.
Look at those buns!! Who could pass that up?
Ham & Swiss Slider Burgers
2 Tablespoons spicy brown mustard
8 Tablespoons melted butter 
1 teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon Worcestershire Sauce
1 Tablespoon poppy seeds
1/4 cup brown sugar
1 pound ground chuck
1 pound ground sirloin
3 large garlic cloves, minced
2 teaspoons Kosher salt
2 Tablespoons vegetable oil
12 slices deli ham
12 slices swiss cheese
1 package Pepperidge Farm Golden Potato Slider Buns

Heat a gas grill to medium-high heat and set the oven to 350 degrees.
In a small mixing bowl, stir together the mustard, melted butter, onion powder, Worcestershire Sauce, poppy seeds and brown sugar.

To make the Burger Patties, add the chuck, sirloin, garlic and salt into a large mixing bowl. Mix until well blended, handling as little as possible to avoid overworking. Shape into 12 even patties to fit the bun size. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook about 3-4 minutes. Flip the burgers over and top with ham and then cheese. Cover and cook another 3 minutes longer, or until the patties are medium rare and the cheese is melted. 

Place the bun bottoms on a large foil lined cookie sheet and brush them with a very thin layer of the melted butter mixture. Place the bun lids on top and then brush the remaining butter over them. Place in the oven and allow to toast for 5 minutes, watching carefully to prevent burning. 

To assemble the burgers, remove the buns from the oven and place the burger patties on top of each bun bottom, top with the bun lids and serve immediately with lots of napkins!
#RespectTheBunPromotion   #PepperidgeFarmBuns  

Tuesday, June 19, 2018

The Cobb Salad Burger

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I'm so so excited to share my next entry for the Pepperidge Farm Respect the Bun Promotion!!
This one is a stunner for sure. Who doesn't love a good Cobb Salad?!
It's definitely hearty enough to satisfy those people that don't think a salad can be a meal. But there is no question this version is a full meal. Bacon, hard boiled eggs, blue cheese, avocado; I'm all in.
As amazing as this burger combo is, I think the real star of the show on this beauty is the Ranch Butter Buns. Yep, you read that right- Ranch. Butter. Buns.
Honestly, the Ranch Butter would be good on just about anything. Popcorn, grilled corn, baked potatoes, shrimp. I'll stop there to not pull a Forrest Gump, but I promise if you end up with extra butter, that would be a good problem to have.
The Cobb Salad Burger
Ranch Butter
4 Tablespoons room temperature butter
2 Tablespoons Ranch dressing seasoning mix

Burger Patties
1 pound ground chuck
½ pound ground sirloin
2 large garlic cloves, minced
2 teaspoons Kosher salt
2 Tablespoons vegetable oil

4 Pepperidge Farm Sesame Seed Buns
1 cup shredded iceberg lettuce
1/3 cup crumbled blue cheese
8 slices cooked bacon
4 large tomato slices
8 slices ripe avocado
3 hard-boiled eggs, sliced
Heat a gas grill to medium-high heat and set the oven to 500 degrees.
In a small mixing bowl stir together the butter and Ranch seasoning mix.
To make the Burger Patties, add the chuck, sirloin, garlic and salt into a large mixing bowl. Mix until well blended, handling as little as possible to avoid overworking. Shape into 4 even patties to fit the bun size. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning only once, about 3-4 minutes per side for medium-rare.
Lay the opened buns on a large cookie sheet. Spread each bun top and bottom with an even thin layer of the softened Ranch butter. Place in the oven and allow to toast for 5 minutes, watching carefully to prevent burning.
To assemble the burgers, place shredded lettuce, blue cheese and then a burger patty on top of each bun bottom and then top with two pieces of bacon. Place tomato, avocado and hard-boiled egg slices on top of the bacon. Place the top half of the toasted buns on each and serve immediately with lots of napkins!
#RespectTheBunPromotion #PepperidgeFarmBuns #Burgers #Grilling

Cranberry Jalapeno Cornbread Panzanella Salad

I am so excited to be participating in another Cape Cod Select Premium Cranberry recipe challenge. This year the Cape Cod Select Sum...