Bacon Cheeseburger Bombs!

It's MLB playoff time which means games almost every night of the week.  Exciting games!  Hoping for a win tonight for my fave...the SF Giants with these Pillsbury Bacon Cheeseburger BOMBS!.....oh, and some wine.  Enjoy!

Recipe and photo courtesy of Pillsbury

Bacon Cheeseburger Bombs

Ingredients

1

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original or buttermilk biscuits

1

lb lean (at least 80%) ground beef, cooked or 16 frozen (thawed) cooked meatballs

1

block (8 oz) Cheddar cheese, cut into 16 cubes

16

slices bacon

Long toothpicks or skewers

Canola oil for frying

1.  Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.

2.  In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.

3.  For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining "bombs". Serve warm with ketchup and mustard, if desired.

4.  For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.

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Corn and Avocado Salsa!

Here's a twist on your guacamole/salsa recipe...Corn and Avocado Salsa.  Perfect for your Memorial weekend party.  Fresh, healthy, chunky and devine looking.  Throwing some black beans in the mix might be a fun twist as well!

Photo and recipe courtesy Pillsbury

Corn and Avocado Salsa

Ingredients

1

can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained

1

medium tomato, seeded, chopped

2

medium green onions, sliced (2 tablespoons)

2

tablespoons chopped fresh cilantro

2

tablespoons fresh lime juice

1

tablespoon olive or vegetable oil

1/4

teaspoon garlic salt

1/4

to 1/2 teaspoon hot pepper sauce

1

medium avocado, pitted, peeled and coarsely chopped

1

bag (5 oz) Green Giant™ garden ranch roasted veggie tortilla chips

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Tator Tot Nachos!

Tator Tot Nachos....WHAT?!  Why haven't I thought of this before?!  Potato nugget nachos topped with your favorite toppings.....I love it.  An easy and quick week night meal.

Recipe and photo courtesy Pillsbury

Ground Beef Totchos

Ingredients

2

bags (16 oz each) Cascadian Farm™ Spud Puppies™ organic frozen potatoes

1/2

lb lean (at least 80%) ground beef

1/2

package Old El Paso™ taco seasoning mix (about 2 tablespoons)

3

tablespoons water

1 1/2

cups shredded Mexican cheese blend (6 oz)

1

cup Old El Paso™ Thick 'n Chunky salsa

Shredded lettuce

Sour cream and guacamole, if desired

Steps

1

• Heat oven to 425°F. Line cookie sheet with sides with foil or cooking parchment paper. Place frozen potatoes on cookie sheet. Bake as directed on bag.
• 2Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water. Cook about 2 minutes or until hot.
• 3Sprinkle potatoes with beef mixture and cheese. Bake 3 to 5 minutes longer or just until cheese is melted. Top with remaining ingredients.

Swap out the ground beef for a can of drained, rinsed black beans for a different twist!

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Last Minute Halloween Dinner~Mummy Dogs

Halloween night is hurried, busy and non-stop evening for most families.  Definitely a good idea to fill the tummies with something other than all the candy that's laying around before the trick-or-treating begins.  I found this Pillsbury recipe online today that I know my kids would love.....

Mummy Dogs.

recipe and photo courtesy Pillsbury

Super easy to make and great finger food to serve.  Pair it with some 'Witches Brew' punch and some carrot sticks and dip and you're ready for a night of trick-or-treating.

Mummy Dogs

Ingredients:
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet

2 ½ slices American cheese, quartered (2.5 oz)

10 large hot dogs

   Cooking spray

   Mustard or ketchup, if desired

Directions: 

·         1 Heat oven to 375°F.

·         2 If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations    to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

·         3 With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

·         4 Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

·         5 Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."

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