Cheddsar Cheese

Cheeseburger Muffins

8:47 AM



Cheeseburger Muffins


1/2 pound ground beef 

1 small onion, finely chopped

2-1/2 cups all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon salt

3/4 cup ketchup

3/4 cup milk

1/2 cup butter, melted

2 large eggs

1 teaspoon prepared mustard

2 cups (8 ounces) shredded cheddar cheese


Cook ground beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the flour, sugar, baking powder and salt; set aside. In another bowl, combine the ketchup, milk, butter, eggs and mustard, and stir into the dry ingredients just until moistened. Fold in the beef mixture and cheese. Fill greased muffin cups three-fourths full. Bake at 425° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Makes about 2 dozen.  (You can also make these in mini muffin pans.  Bake for 15-18 minutes.  You should get about 5 dozen.)

Bacon

Roadside Diner Cheeseburger Quiche

9:02 AM



Roadside Diner Cheeseburger Quiche

1 sheet refrigerated pie crust
3/4 pound ground beef
2 plum tomatoes, seeded and chopped
1 medium onion, chopped
1/2 cup dill pickle relish
1/2 cup crumbled cooked bacon
5 large eggs
1 cup heavy whipping cream
1/2 cup 2% milk
2 teaspoons prepared mustard
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded cheddar cheese
1/2 cup shredded Parmesan cheese

Preheat oven to 375 degrees. Unroll crust into a 9-in. deep-dish pie plate; flute edges and set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, onion, relish and bacon. Transfer to prepared crust. In a large bowl, whisk the eggs, cream, milk, mustard, pepper sauce, salt and pepper. Pour over beef mixture. Sprinkle with cheeses. Bake until a knife inserted in center comes out clean, 50-60 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting. 

Cheeseburger

Cheeseburger Salad

9:00 AM




Cheeseburger Salad

2 pounds ground beef
1/3 cup ketchup, plus more if needed
2 tablespoons barbecue sauce, plus more if needed
1 tablespoon Dijon or spicy mustard, plus more if needed
1 teaspoon yellow mustard, plus more if needed
8 tablespoons (1 stick) butter 
4 hamburger buns with sesame seeds, cut into 1-inch cubes
2 heads romaine or green-leaf lettuce, torn 
1 cup grated sharp Cheddar
4 Roma tomatoes, diced 
8 dill pickle spears, cubed 
1 red onion, sliced 

Brown the meat in a large skillet over medium heat, 8 to 10 minutes. Remove it from the heat and drain off the fat. Add the ketchup, barbecue sauce and mustards to the meat and stir to combine. Taste and add more of whatever you think it needs. Keep warm. Melt 1/4 stick (2 tablespoons) of the butter in a separate skillet over low heat, then add the bun cubes and toss to coat. Toast the croutons in the skillet over low heat for 10 to 12 minutes, adding 1/4 stick (2 tablespoons) of butter every couple of minutes until you've used the whole stick. (This will ensure all the croutons soak up the butter and toast nicely.) To assemble: Pile some torn lettuce on each plate. Pile on a good quantity of the meat mixture, then top with plenty of grated Cheddar. Add diced tomato, chunks of pickles and slices of red onion over the top. Finish by sprinkling warm croutons all around the plate. Serve immediately. (Makes 6 servings)

Bacon

Bacon Cheeseburger Slider Bake

1:00 PM


BACON CHEESEBURGER SLIDER BAKE RECIPE

2 packages (12 ounces each) Hawaiian sweet rolls
4 cups shredded cheddar cheese, divided
2 pounds ground beef
1 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon pepper
24 bacon strips, cooked and crumbled

GLAZE:
1 cup butter, cubed
1/4 cup packed brown sugar
4 teaspoons Worcestershire sauce
 2 tablespoons Dijon mustard

Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in two greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake 3-5 minutes or until cheese is melted.
In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir 1-2 minutes or until combined. Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour glaze over tops of rolls. Bake, uncovered, 20-25 minutes or until golden brown and heated through.