Bacon Cheeseburger Sliders

We had some hawaiian bread rolls left over from making the ham and cheese sliders the other day.  The Captain and I thought of making little bacon cheeseburgers with a special sauce and some onions.  After much discussion on what would make the best sauce and method of making these little burgers, the following recipe is what we came up with.

There are a few tweaks we would make for the next time we make them.  First of all, we used cheddar cheese and it was good, but we think swiss cheese would be an awesome compliment to the sauce instead. Next time I don't think we will use the broiler setting . . . it is difficult to keep anything from burning!  

They were delicious!!  We will make them again and again.

My apologies for the terrible photo . . . which is why I rarely share personal recipes!

Ingredients

(amounts used depend on how many sliders you are making . . . 
we made four sliders)

Hawaiian Bread Rolls
Small Hamburger Patties
Bacon (one piece cut in half per slider)
Cheddar cheese or cheese of your choice
Finely Minced Onion
2 Tbsp. Worcestershire Sauce
3 tsp. Dijon Mustard
1 or 2 pats of butter


Directions

Fry bacon and set aside.

Saute the minced onions in a tablespoon of bacon fat, butter, worcestershire sauce and dijon mustard.

Set sauce aside in a bowl, reserving some to cook the burgers in.

Pan fry the burgers in a bit of the sauce and onions.  Put a little sauce and some onion on the burgers before melting the cheese on top.

Slice rolls in half, put some sauce on the bottom inside of roll and also on the outside top of the roll (make sure you put a few pieces of onion on the top portion of the bun).

Broil in the oven . . . watch every carefully . . . ours almost burned.

Take out rolls and assemble the sliders.

Pecan Pie Bars

WOW . . . bite sized, great for snacks and an awesome addition for your appetizer table.  They look delicious!  Who doesn't love pecan pie?

The recipe originates from  Texas Roots and Boots, a fabulous website about everything Texas!  Check it out for more awesome southern recipes and more :) Their link follows the recipe.

Crust 

Combine the following in a bowl until well mixed and then spread on the bottom of a 9x13 baking pan. Bake at 350 degrees for 15 minutes.

2 cups of flour
1/2 cup of icing sugar
1 cup of butter


Filling

Cream together:

1/2 cup sugar
3 eggs


Add:

1 cup light corn syrup
1 tsp vanilla
1/2 stick of butter (melted)
a pinch of salt
2 cups of pecans


When well mixed, pour over the baked crust and put back in the oven at 350 degrees for 30 minutes.



Recipe and Photo Source: Texas Roots and Boots

Honey Garlic Chicken

There is nothing like the aroma of a meal cooking in the crock pot.  In my working days, I walked in the door from a hard day's work to the smell of a delicious meal ready to eat.  Be instantly de-stressed!  The source of this recipe and photo is dedicated to slow cooking . . . check it out.

How about the combination of honey and garlic?  It is one of my favorite appetizers when I order Chinese takeout.  This chicken dish would be perfect with rice, steamed broccoli and a salad with rolls.

This year, I'm focusing on frugal cooking . . . lots of chicken.  Another focus that goes along with frugal cooking is freezer cooking.  This meal would be perfect for two meals for two people . . . freeze half to enjoy another day later in the month!  I love having a great selection of meals ready to go in the freezer for those busy or lazy days.

Stephanie O'Dea, New York Times best selling author, features "A Year of Slow Cooking" on her website . . . check it out for many more delicious recipes, along with so much more, like an awesome store!  Link follows the recipe . . . it is my source for the photo and the recipe.

Ingredients

• 1  1/2 to 2 pounds boneless, skinless chicken thighs 
• 3 garlic cloves, smashed and chopped
• 1 teaspoon dried basil
• 1/2 cup soy sauce 
• 1/2 cup ketchup
• 1/3 cup honey

Directions

Use a 4-quart slow cooker (if using a 6-quart, this will cook faster.  Check after 3 hours on high, 5 hours on low).


Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.

Cook on low for 6 hours or high for 3-4 hours.




Recipe and Photo Source: Stephanie O'Dea, A Year of Slow Cooking

Crock Pot Cream Cheese Chicken

Even though I am not working away from my home, the crock pot still gets a good workout.  It is one of the best culinary inventions ever.  Although it takes hours and hours for the food to cook, it is no fuss cooking at its finest.

Love the creamy texture of cream of chicken soup and cream cheese combined with the tanginess of Italian salad dressing mix.  Anything is better with either one of these ingredients!

Serve with rice or mashed potatoes, a side dish like steamed broccoli or salad and some buttered biscuits and you have an awesome meal with little effort . . . just time!

Ingredients

• 3 lb chicken, cut into pieces
• 1 package (2/3 ounce) Italian salad dressing mix
• 4 tbsp butter, divided - 2 tbsp melted
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 can (10 1/2 ounce) cream of chicken soup
• 8 oz cream cheese
• 1⁄2 cup chicken broth

Directions

Place chicken pieces in a crock pot and sprinkle with Italian salad dressing mix. Drizzle with 2 tablespoons of melted butter.

Cook on Low for 4-6 hours.

Melt 2 tablespoons of butter in a sauce pan and saute onion and garlic. Add cream of chicken soup, cream cheese, and chicken broth. Stir until smooth.

Add mixture to the crock pot and cook on Low for an additional hour.

Source