OUR FAVORITE BACON CHEESEBURGER BALLS ~ BLOG 365.17

BACON CHEESEBURGER MEATBALLS

BEEF OUTER LAYER
1 LARGE egg
1 envelope LIPTON Beefy onion soup
1 pound LEAN ground beef

  • Whisk together egg and soup mix in a mixing bowl.
  • Crumble beef over mixture and mix together lightly, but thoroughly.
  • Divide into 12 portions and set aside.

CHEESE FILLING
2 tablespoons WONDRA flour
2 tablespoons WHOLE milk
1 cup shredded cheddar cheese
4-5 bacon strips, cooked crisp and crumbled into small pieces

  • In a mixing bowl whisk together the flour and milk.
  • Add the cheese and bacon, mixing all together gently, but thoroughly.
  • Shape cheese mixture into 12 portions and roll into balls.
  • Shape 1 portion of the beef mixture around each cheese ball.

COATING
2 LARGE eggs
1 sleeve (1 cup) FINELY crushed saltines
5 tablespoons avocado (neutral) oil

  • In shallow bowl whisk the eggs until smooth.
  • Place cracker crumbs in another shallow bowl.
  • Heat oil in large skillet over medium heat.
  • Dip meatballs into egg mixture and then roll in cracker mixture.
  • Add meatballs to hot skillet, cooking 10-12 minutes until seared golden brown on all sides and cooked through.
  • Serve with ketchup, mustard and pickles.

APPLE WALNUT CAKE with CARAMEL GLAZE ~ BLOG 365.16

APPLE WALNUT CAKE with CARAMEL GLAZE
Tart apples, crunchy walnuts and homemade caramel sauce makes for the perfect decadent autumn dessert.


CAKE
1½ cups neutral oil
2 cups granulated sugar
4 LARGE eggs
3 cups AP flour
1 teaspoon baking soda
½ teaspoon QUALITY cinnamon
1 teaspoon salt
2 teaspoons PURE vanilla extract
3½ cups Granny Smith apples peeled and FINELY chopped (3-4 LARGE apples)
1 cup TOASTED walnuts, FINELY chopped

  • Preheat oven to 325°F.
  • Grease and flour a bundt pan or two loaf pans COMPLETELY.
  • In a large mixing bowl, combine the oil, sugar and eggs until the mixture is smooth and creamy.
  • In a another bowl, sift together the flour, baking soda, cinnamon, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing JUST until combined. DO NOT OVER MIX!
  • Add the vanilla extract.
  • With a large spatula FOLD in the chopped apples and walnuts until they are evenly distributed throughout the batter.
  • Pour the batter into the prepared pan(s).
  • Bake 50-60 minutes. Begin checking for doneness at 50 minutes by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, continue baking but monitor closely to avoid over baking.

GLAZE
¾ cup unsalted butter (1 ½ sticks)
1 cup brown sugar
¼ cup whole milk
1 teaspoon PURE vanilla extract

  • In a small saucepan, melt the butter over low heat.
  • Stir in the brown sugar and milk, and bring the mixture to a SLOW boil over low heat. Reduce to a simmer and continue to stir constantly, SLOW boiling for 10 minutes until it thickens slightly, then remove from heat.
  • Stir in the vanilla extract and let the glaze cool slightly. It should still be pourable but not too hot.
  • When the cake is mostly cooled and the glaze is the right consistency, pour the caramel glaze evenly over the top of the cake, allowing it to drip down the sides.

TEXAS TRASH DIP aka CHEESY BAKED COWBOY DIP ~ BLOG 365.14

This is one of those southern recipes (in one form or another) that magically appears on potluck tables, football tailgating parties or backyard BBQs during the cooler months. Warm, cheesy and the creamy richness of cream cheese plus the smoky and savory notes of bacon added to the subtle heat of jalapeño makes this dip both delicious and addicting! Serve it with freshly made tortilla chips, crackers or even vegetable sticks for a super tasty appetizer that your guests will make disappear in no time! The chopped green onions on top add an extra burst of color and flavor. Not a “looker”, but definitely a “taster” 😀

TEXAS TRASH DIP aka CHEESY BAKED COWBOY DIP

2 cans (15.25 ounces each) whole kernel corn, drained **
1 can (15 ounces) black beans, rinsed, drained
½ cup Duke’s mayonnaise
4 ounces cream cheese, diced small and then softened
1 + ½ cups mild cheddar cheese, shredded
1 + ½ cups mozzarella cheese, shredded
½ cup FINELY grated Parmesan cheese
1 jalapeño pepper, seeded, FINELY diced
8 slices thick-cut bacon, cooked, crumbled
1 medium red onion, FINELY diced
FRESH ground sea salt and black pepper
1 bunch green onions, chopped for garnish
Chopped tomatoes, for garnish

  • Preheat oven to 350°.
    In a medium, oven-safe skillet, combine corn, black beans, mayonnaise, cream cheese, 1 cup cheddar cheese, 1 cup mozzarella cheese, Parmesan cheese, jalapeños, bacon, onion, salt, and pepper. Stir until combined.

  • Top with the remaining cheddar and mozzarella cheese.

  • Bake 25-30 minutes until the cheese is melted and the dip is heated through.

  • Garnish with green onions and FRESH chopped tomatoes.
  • Serve with tortilla chips, crackers, and fresh vegetables for dipping.


**As an alternative I use 3 cans of Green Giant Mexican Corn or white shoepeg corn.
To make the cream cheese easier to dice, place it in the freezer for 20-230 minutes and then soften.

HAPPY HOMEMAKER MONDAY, MENU & RECIPES ~ week 2 of 2025 ~ BLOG 365.13

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

Using British slang today – this past week has left me completely knackered! It was just the kind of busy that was non-stop. I did 20,000 steps alone on Monday when I put up the Christmas decorations. Every day since was over 15,000 – just had so much to do! The weekdays were full of Eagle’s maintenance chores and shopping for the bar and kitchen. Two of the older trustees were getting married on Saturday and I wanted to get things stocked up well!

My girlfriend, Dana did the Friday auxiliary meal which had A LOT of moving parts. The menu was a choice of Reuben soup with grilled cheese dippers or Chicken Chile Verde soup with a mini quesadilla and a Kahlua brownie trio. It was all quite delicious. I ended up taking over for her on the grill and soup and then we did an extra deep clean for the kitchen that night as the wedding reception was being held there on Saturday and Nellie (the lady who owned my favorite sandwich shop until she decided to retire! 🙁 ) was catering and I wanted to leave it good and clean for her.

Saturday was the wedding and reception which went well, but no one had made arrangements for keeping things stocked or clean up. Nellie asked me to keep the trays stocked with food and to take charge of her personal items, but I took it upon myself to keep plates, forks and napkins stocked, stray items and bar glasses picked up and the dishes done because we opened at 3PM for business after the reception and had a band that night.

Sunday was spent watching NFL playoff games, helping another friend fish her diamond out of her bathroom sink drain and sorting the pantry and freezer, making menus for the rest of January and February to use what I have on hand in an effort to rotate things well and cleaning as I went so we could take apart the laundry room to clean it well and install new flexible venting on the dryer today. I guess I have really started an early spring cleaning.  🙃

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

BRRRR COLD!!!! Our lows are getting into the 20’s and highs barely into the 40’s which is NOT a great combination when it’s a WET COLD that seeps into your bones!!! Lots of layers are the plan this week for anytime I have to leave the house!

ON MY MIND

🙁 Having grown up in Los Angeles County in Southern California with Santa Ana and Devil Winds, living in rural areas where we always had a go bag packed with important papers and a change of clothing, my heart is just breaking for all of those affected by the devastating fires this past week. 🙁

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Christmas is ALL cleaned up and stored so the deep cleaning has begun. I’m starting in the laundry room as I noticed the dryer vent is having an issue so we’ve replacing the flexible venting first. After that I’ll get busy on the baseboards and the dust that collects deep in the edges. I’ve already done under ALL the sink areas.
  • GROCERIES & ERRANDS I have some things to pick up for my Fundraiser dinner on Friday as well as the shopping for the kitchen and bar at the Eagles. I also have a meeting tonight that I hope goes super quick because it’s in the middle of the playoff game I really want to see!
  • PROJECTS & TRAVELS Nothing this week, but we are going to the coast for a CRABFEST at the Lions the 24th-26th.
  • RECIPE RESEARCH & MENU PLANNING I have the next couple weeks planned using much of the freezer and pantry up, but will start working on February’s menu soon.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING We’re re-watching BONES and then HOW I MET YOUR MOTHER for a late night comedy (we always end the day with a comedy to go to sleep by).
  • CABLE I think there are a few new shows starting this week. I’ve also been taping the Saturday Night Hallmark movies. 😀

READING TIME

I’m just about done with The Rose Code by Kate Quinn and am going to start LILAC INK THE KNOCKNASHEE STORY by Jean Grainger

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
1/13 MONDAY
1/14 TUESDAY
1/15 WEDNESDAY
1/16 THURSDAY
1/17 FRIDAY
1/18 SATURDAY
1/19 SUNDAY
DINNER
CHICKEN CABBAGE STEW
 REUBEN SOUP
BEEF & SWEET ONIONS over RICE
 PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE
 CHICKEN ENCHILADAS and RE-FRIED BEANS for the Eagle’s Auxiliary Fundraiser Dinner
 CORN/YOYO clean out refrigerator night or you’re on your own!
 PORK & BEAN BREAD
DESSERT
 
 
GOLDEN BREAD PUDDING
 LEMON, CARROT and CHOCOLATE EARTHQUAKE CAKES

FAVORITE PHOTOS FROM THE CAMERA

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • LEMON MELT AWAYS
  • TEXAS TRASH DIP
  • BACON CHEESEBURGER BALLS
  • APPLE WALNUT CAKE with CARAMEL GLAZE

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

SLOW COOKER TEX-MEX CHICKEN ~ BLOG 365.10

This is super easy and packs a punch of traditional Mexican flavor and spices with the ease of a slow cooker that allows the chicken to absorb all the seasonings and make it tender and juicy that’s ready to serve whenever you are. It is not only easy, but versatile! Serve it in tacos, in burritos or over rice. Works well to feed a crowd also.

SLOW COOKER TEX-MEX CHICKEN

2 pounds boneless, skinless chicken breasts
1 tablespoon avocado oil
FRESH ground salt and pepper
1 LARGE onion halved and sliced
16 ounce jar PACE chunky mild salsa (or use medium for a spicier kick)
3-4 tablespoons brown sugar
4 ounce can mild diced green chilies
14.5 ounce can fire roasted diced tomatoes, drained
1 tablespoon chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon FRESH ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground chipotle chili pepper (optional, for added heat)
1 teaspoon liquid smoke
1 can black beans, rinsed and drained
Hot sauce, to taste
Warm tortillas, for serving
Chopped green onions, for serving
Shredded Mexican cheese, for serving
Sour cream, for serving

  • Rub the chicken breasts all over with the oil and place them in the bottom of your slow cooker.
  • Generously season with FRESH ground sea salt and black pepper.
  • Scatter onions over chicken.
  • Mix together the brown sugar, seasoning, liquid smoke, salsa, green chiles and diced tomatoes. Pour over the chicken and onions.
  • Set your slow cooker to high and cook for 2-4 hours, or on low for 6-7 hours until the chicken is tender enough to shred.
  • Shred chicken and return it to the slow cooker adding the **black beans at this time, letting it simmer on low for an additional 20 minutes to absorb the flavors.
  • Drain off any excess liquid if necessary before serving.
  • Adjust the seasoning to taste.
  • Serve with tortillas, green onions, shredded cheese and sour cream.

NOTE:

  • You can replace ALL of the seasonings with 2-3 tablespoons of your favorite Mexican blend seasoning or taco seasoning.
  • I often add the black beans into the salsa mixture and it’s just as tasty. 😀
  • You can also substitute 2 cans of ROTEL tomatoes for the green chiles and fire roasted tomatoes making it easier to choose your heat level.

CREAMY LEMON PARMESAN CHICKEN ~ BLOG 365.9

Love lemon? Then this is the dish for you!! This creamy lush sauce is tangy, creamy and super delicious.

CREAMY LEMON PARMESAN CHICKEN

CHICKEN
2 LARGE boneless skinless chicken breasts large, halved horizontally to make 4 steaks
1/4 cup WONDRA flour
3 tablespoons FINELY grated Parmesan cheese
FRESH ground sea salt and black pepper
1-2 tablespoon avocado oil
1-2 tablespoon butter

  • In a shallow bowl, combine the flour and parmesan cheese.
  • Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
  • Heat oil and butter in a large skillet over medium-high heat until butter has melted and pan is hot.
  • Fry the chicken 3-4 minutes until golden on each side and cooked through and no longer pink.
  • Transfer to a warm plate.

SAUCE
1 tablespoon avocado oil
1 tablespoon butter
3 cloves garlic, minced
1 ¼ cup chicken broth
½ cup heavy cream
⅓ cup FINELY grated Parmesan cheese
2 tablespoons FRESH chopped lemon thyme plus extra to garnish
1 teaspoon cornstarch – optional
1 tablespoon of water – optional
Juice of 1 EXTRA LARGE lemon, adjust to your tastes
2 tablespoons FRESH chopped parsley

  • Add the garlic to the oil in the pan, adding another tablespoon of oil or butter if necessary and saute 1 minute until fragrant.
  • Reduce heat to low-medium.
  • Stir in the broth and cream. 
Bring the sauce to a gentle simmer; seasoning with salt and pepper to your taste.
  • Add in the Parmesan cheese and thyme. Continue cooking gently for about 2 minutes until thicker.
  • If the sauce is too runny, add the cornstarch/water mixture quickly into the sauce.

  • Pour in the lemon juice, allow to simmer for a further minute to combine.
  • Add the chicken back into the pan, allowing to simmer gently in the sauce for about a minute to soak up all of the flavors in the sauce.

  • Serve over pasta, noodles or rice.
  • Garnish, lemon slices and parsley.


CHILE CORNBREAD SALAD ~ BLOG 365.7B

Perfect side dish for a potluck, picnic or church social. You’ll take home an empty bowl and many requests for the recipe.

CHILE CORNBREAD SALAD serves 8

1 package (8-1/2 ounces) cornbread/muffin mix
4 ounces can chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano

  • Prepare cornbread batter according to package directions.
  • Stir in chiles, cumin and oregano.
  • Spread in a greased 8-in. square baking pan.
  • Bake 20-25 minutes at 400° until a toothpick inserted in the center comes out clean.
  • Cool COMPLETELY.

1 cup Duke’s mayonnaise
1 cup Mexican sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped red pepper
1 bunch chopped green onions
1 cup chopped red onion
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

  • In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
  • Crumble half of the cornbread into a 13×9-in. Baking dish.
  • Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
  • Repeat layers. Dish will be VERY full.
  • Cover and refrigerate for 2 hours.

CLASSIC BURGERS with BACON AIOLI ~ BLOG 365.7

CLASSIC BURGERS with BACON AIOLI 8 Servings
1 pound black pepper uncured bacon, cut into thin strips
2 LARGE Egg yolks
1/4 cup apple cider vinegar
3 garlic cloves, minced
1 tablespoon Dijon mustard (OPTIONAL)
3/4 cup avocado oil
1 pound ground pork
1 pound ground beef
1 pound ground sirloin brisket
FRESH ground sea salt and black pepper, to taste
8 hamburger buns (OPTIONAL)

CONDIMENT SUGGESTIONS
Lettuce
Tomato
Sliced Red Onions
Pickles
Sliced Cheddar Cheese
Crispy Onion Strings

  • In a sauté pan over medium heat, fry bacon until crispy (about 8 – 10 minutes).
  • Drain bacon pieces on a paper towel and cool. Discard or save bacon grease for another use.
  • In a food processor, add bacon, egg yolks, vinegar, garlic and mustard. Purée ingredients and slowly add oil until emulsified and liquid is thick like a mayonnaise.
  • Season aioli to taste with salt and pepper.
  • Transfer to a container and refrigerate until ready to use. Aioli can be made up to a week in advance.
  • Preheat grill to 350-375º, or a cast iron skillet over medium-high heat.
  • In a stainless steel bowl, combine ground pork, brisket and beef, mixing gently and thoroughly by hand.
  • Form burgers into 6 – 8 ounce patties and set on a sheet pan lined with parchment paper.
  • Make an indentation in the center of each patty.
  • Season all patties liberally on both sides with salt and pepper. For even cooking, allow to come to room temperature for about 20 – 25 minutes.
  • Place burgers on grill or in pan and cook 6-8 minutes per side until internal temperature reaches 155º. Allow burgers to rest 15 minutes.
  • Serve burger on a toasted bun (we prefer bunless) with bacon aioli, piled high with your favorite burger condiments.