So jazzed to see this recipe published in Taste Of Home--Enjoy!

https://www.tasteofhome.com/recipes/grilled-chicken-ranch-burgers/

Grilled Chicken Ranch Burgers

This is one of the most fantastic, flavorful burgers I've ever made. Ranch is a favorite in dips and dressings, and believe me, it doesn't disappoint in these burgers, either! —Kari Shifflett, Lake Mills, Iowa

TOTAL TIME: Prep: 15 min. + chilling Grill: 10 min.YIELD: 16 servings

Ingredients

• 3/4 cup ranch salad dressing
• 3/4 cup panko (Japanese) bread crumbs
• 3/4 cup grated Parmesan cheese
• 3 tablespoons Worcestershire sauce
• 3 garlic cloves, minced
• 3 teaspoons pepper
• 4 pounds ground chicken
• 3 tablespoons olive oil
• 16 hamburger buns, split
• Optional toppings: Tomato slices, lettuce leaves, sliced red onion, sliced cucumber, sliced avocado and ranch dip

Directions

• 1. In a large bowl, mix the first 6 ingredients. Add chicken; mix lightly but thoroughly. Shape mixture into sixteen 1/2-in. thick patties. Brush both sides with oil; refrigerate, covered, 15 minutes to allow patties to firm up.
• 2. Grill burgers, covered, over medium heat or broil 3-4 inches from heat 5-6 minutes on each side or until a thermometer reads 165°. Serve on buns with desired toppings.

© 2019 RDA Enthusiast Brands, LLC

Chili Cheese Hot Dog Burrito Bake

I'm back.

Sorry folks, I took a long hiatus from my beloved blog. 

A lot happened. 

Starting off -- I experienced another episode of cancer. I probably haven't shared this but I am a cancer survivor. 

I was first diagnosed 24 years ago at the young age of 34. I was a young mother going through a traumatic divorce.

I went on to meet my soul mate, marry and move to North Iowa. We were blessed with two beautiful girls. 

Seven years later the dreaded cancer came back. 

With the excellent care I received I again survived. And life took over raising 4 exceptional little beings and then I created this blog as an outlet for my love of food, eating and cooking. 

All while having my older kids go through high school and college and wrangling the younger two through school as well. 

Three years ago, I had to fight that damn C word again. And then low and behold 2 weeks after I returned to my job, the company I loved working for, for almost 9 years, terminated my position. 

I lost a lot of the loving drive I had to actively pursue my beloved blog. I still have some angst over that episode, but I moved on. 

My oldest daughter then married her wonderful Steven. And then a year later my mommy left this life unexpectedly. She was the reason I love food and cooking so much. My heart just could not bring me to post. 

But I've been cooking and feeding my family and my dear dad ever since. I have to cook for my DH each night and to make a meal and take it to my daddy nightly was a no brainer. 

We're empty nesters now, the youngest two are both in college and now I'm a grandma!

Such a blessing and my life is again in a good place to start sharing all the delicious, easy, nutritious (mostly-haha), meals I make every night. 

Today was the day. 

I made a quick, easy, not so nutritious, but oh so delicious meal. Kinda geared to what my 81 year old father likes. He has the appetite of a teen mostly, crazy huh?

He loves chili cheese hotdogs. 

Well, goodness. Who doesn't? I know we can't have them all the time but once in a while I indulge his not so good for you, but oh so good likes. 

I have to admit we all loved these. Psst... don't tell him I used whole wheat tortillas.

These babies are made with your favorite chili and beans (yes, canned), copious amounts of cheese, hotdogs- you're fav brand, and sautéed onions. 

See, I did cook!

They are AWESOMMME! Cheesy, melty and everything thing you'd want in a chili cheese hotdog sans the bun. 

But!

I subbed whole wheat flour tortillas. Gotta get something healthy in here, right?

Minimal prep and ready to devour in 30 minutes. 

Now that's what I call a winner, weeknight dinner!

Cook time: 30 Min  Prep time: 15 Min  Serves: About 4

Ingredients

2- 15 oz cans of chili (with or without beans) I used with-beans

1- 16 oz pkg of hot dogs (we like good ole OM)

10- 8 inch flour tortillas (taco size-I used whole wheat, but go for your fav)

1- 16 oz pkg. shredded cheese

1 medium onion (chopped)

Directions

1. Preheat oven to 375F

2. Brown hot dogs in skillet add onion and cook just until onions are clear. I like to lay out my tortilla's  and place hot dogs, some onions and a little cheese in each one. Reserve at least half of the cheese. Spread half of one can of chili on the bottom of the dish and place rolled hotdogs, seam side down over this. 

3. Pour the rest of the cans of chili on top, spreading to cover and sprinkle with remaining cheese and bake, lightly tented with foil for about 25min or until cheese and chili are bubbling! I then drizzled crema on top or you could use sour cream and cilantro on top. 

Enjoy!

Easy Garden Fresh Tomato Sauce

It's that time of year again.

The garden has exploded with ripe tomatoes and there is no way you, your family or the neighbors can eat them fast enough. 

It's okay. 

This is a sign to make easy, freezer tomato sauce. 

Big, beautiful, garden fresh tomatoes are easily turned in to this versatile sauce. No need to peel them, just rinse well and chop in quarters, cut out the stem end and that's it!

INGREDIENTS

8 quarts of fresh, cored tomatoes, cut into quarters

3 tbsn olive oil, or canola oil

2 large onions, chopped

4-6 garlic cloves, smashed

1 cup red wine (opt.)

1 tbsn Kosher salt

2 tsp black pepper

DIRECTIONS

In a large stainless steel pot (important that it's not aluminum), heat 3 tbsn oil over medium heat 2-3 mins, then sauté the onions and garlic for 3-5 mins. 

If using the red wine add no and reduce for 7-8 mins. 

Throw in all those tomatoes and bring to a boil. Lower the heat so that they simmer at a low boil and stir occasionally over the next 2-3 hours. 

Add in the salt and pepper and taste. Add more if needed. (If your tomatoes are too acidic add a tbsn of sugar). 

Simmer for another 15-30 minutes and adjust seasoning. 

Now would be the time if your making marinara to add a big bunch of basil and some fresh thyme and oregano.

Take off the heat and blend thoroughly with a stick blender. Or let cool slightly and in batches blend in a blender, venting the cover and being very careful you don't overfill the blender each time. 

Let cool for 30-60 minutes and portion in containers to freeze. I use inexpensive plastic 3 cup containers from the dollar store. 

Let cool to room temp, seal and freeze. 

Voila! 

Home made tomato sauce, fresh from the garden!

Enjoy!

This recipe is shared on My Link Parties. Also shared on Weekend Potluck and Buns In My Oven and Daily Dish

Slow Cooker New Mexico Beans

These are a staple I grew up with all my life and have adapted to making in the slow cooker. 

They're flavorful, have a wonder gravy and can be included in so many Mexican dishes. 

Burritos, quesadillas, eggs, tamales, casseroles, and on and on. 

We actually love them as a side, with Parmesan sprinkled on them...I know, weird, but oh so good!

Ingredients

1 pound dried pinto beans 

2-3 clove garlic, sliced

1 jalapeño or other chile, whole

1 med. onion, chopped

2 tbsn chile powder 

2 tsp cumin

(2 tbsn bacon grease, totally opt. But it adds great flavor)

Directions

Place beans in a colander, rinse well, and remove any stones.

Pour beans into slow cooker and cover with water (about 6 cups). Add onionand garlic, chile, chile powder and cumin. Cook on low for 8 to 10 hours or until tender. Periodically check that the beans remain covered with water, and add additional hot water, if necessary, or if you would like extra bean broth.

When beans are almost done, taste broth and season with salt and pepper.  I like to mash them slightly with a potato masher or wooden spoon for added body, leaving most of the beans whole. 

As tempting as it may be, don't salt your beans until they're almost done cooking. Adding salt too soon can make them tough.

Easy One Pot American Chop Suey

This is the all American take on a Hungarian classic. 

Made super simple, everything is cooked in one pot!

Some of you may know this as Goulash, Chop Suey, or by that handy hamburger helper friend. Either way, this is a meal your family will love to eat, you will love because it's made in one pot. Your family or whoever you serve it will be happy because it's just so tasty. And we'll all be happy because we didn't have to buy a box with ingredients we can't  pronounce. 

Meaning it's a win-win, in taste, simplicity and nutrition. 

Yay! 

Plus dinner/supper is on the table in a flash! (Okay...I'm also jazzed about the one pot-less mess to clean up!)

Wherever you're from. East Coast, Midwest, West Coast, this baby has been a tasty, easy meal to prepare and provide so many of us with a hearty good meal and it just never gets old. 

It's sooo good!!

Easily made for 4-6 or a crowd, just double the ingredients. I've made it for potlucks, for new moms, for families just needing a hot meal, it's just a great staple to make for your loved ones or to share. 

To make it for the cheese loving crowd, add in cheese at the end and sprinkle more on top.  Whoa! Cheeseburger Mac! Another HH helper meal!

Here is the basic recipe--feel free to change this baby up!

Easy Baked Apple Purses-Worth Repeating!

Apple season is in full swing and these babies are worth repeating!

Easy Baked Apple Purses

These scrumptious little babies are a tribute to the delectable French pastry Chausson aux Pommes, which are delicate buttery "slippers" filled with a tender apple compote.

Now, back to reality and the frozen tundra that I live in called North Iowa.

Ahem...far, far removed from anything remotely "French".

But.

That doesn't mean I can't pretend try to come up with a recipe that might come close. Actually once you taste these you may just think you're in Paris!

Well, yeah, that may be a stretch, but not that far.

They are beautiful little purses of baked goodness, filled with tender apples cooked in butter, cinnamon and brown sugar. Drizzled with a brown sugar glaze...

oops sorry, I drooled a little on my keyboard.

And..

wait for it..

wait.

They're made from refrigerated biscuits.  !!!

Yeah, I know, every true baker just threw up a little. But here, look at it again.

You know you'll be stopping by the refrigerated dough section the next time you go grocery shopping.

Don't forget the apples!