Cheeseburger Salad

You and I both know the Pioneer Woman. She is one quirky, fun lovin gal who still surprises me with some of the recipes she publishes. This one really got my attention because I really want to add more salads to our menu. I thought it might appeal to the guys so I tried it out one night when it was just Doug and I. Result? It's a keeper. I even used some of the leftover meat to make sloppy joe type sandwiches for lunch the next day and they were good as well. I will definitely be making this over the summer when everyone is home. Like PW says it's kinds like taco salad and says she may like it better than taco salad, but please don't tell, she doesn't want to offend the taco salads of the world!

I never seem to follow any recipe exactly so here is her link if you want to go authentic. Below is mine with very minor changes, mostly because I didn't have exactly what she called for. Give it a try this summer!

1 pound ground chuck, browned and drained
1/3 cup ketchup
1 teaspoon yellow mustard
2 tablespoons BBQ sauce
2 whole hamburger buns
2-3 tablespoons melted butter
2 hearts of romaine lettuce, chopped
1 cup grated cheddar cheese
2 diced Roma tomatoes
Red onion, sliced, as much as you like
8 dill pickle spears, diced in chunks, I used hamburger pickles...it's all I had but next time will use spears I think it would be even better

After the meat is cooked and drained, add ketchup, mustard and BBQ sauce.

Simmer a few minutes on low to blend the flavors.

Meanwhile, to make the croutons, cube up the buns.

Place bun cubes in a large bowl and toss it melted butter.

Spread croutons on a large baking pan and bake at 400*. Check and stir every 5-10 minutes until croutons are crispy and golden. Remove from oven, set aside.

To assemble salad, layer lettuce, meat, cheese, tomatoes, onion, pickles and croutons.

Dig in!

Strawberry Sugar Cookies

                                         These were oh so EASY and oh so YUMMY!

Here's what you need to make these super duper spring time cookies:

One package sugar cookie dough, you can make your own if desired

For "frosting" mix together:
8 oz cream cheese
1 1/2 cups powdered sugar
1 teaspoon vanilla
mix till smooth

One bowl strawberry glaze*, can use the sugar-free variety, I did by mistake!

Diced, fresh strawberries

Bake cookies according to package directions, cool completely.

Top cooled cookies with cream cheese frosting, or your own homemade variety.

Next top cream cheese frosting with strawberry glaze.

Sprinkle diced strawberries on top of all.

Chill until ready to serve. Store leftovers in refrigerator.

* strawberry glaze is found in the produce department

This is a very impressive looking cookie. It would be a wonderful dessert to take to a spring or summer get together. You can also make one big cookie like a fruit pizza, or even in a 9x13 inch pan. Just place the cookie dough close together so it expands to fill the pan when it bakes. Finish it by following the steps above.

Bean Dip

If you know my husband at all, you know he LOVES chips. Add some dip and he can seriously make a meal out of it. We have been making this dip since before we were married. It was in a recipe book that his mother, sisters and sister-in-laws had put together for him when he was still single. There are lots of great recipes in it and almost all of them still make it to our table from time to time. It's pretty simple, but the flavors are fantastic. Kids and adults will ask for more!

 Here's how we make it...

2 cans bean dip, found in the chip isle at most grocery stores

1 package taco seasoning

1/2 cup mayonnaise, I use light

16 oz sour cream, I use light

2 large tomatoes, diced

4 green onions, chopped

2 tablespoons black olives, I like the ones that are already chopped

2 cups grated cheddar cheese

Spread bean dip evenly on bottom of a 9X13 inch glass dish, or any pretty dish if you are sharing and want to make it a little more special.

Mix taco seasoning, mayo, and sour cream in a small mixing bowl.

Spread mayo mixture over bean dip in glass dish.

Sprinkle cheddar cheese over mayo mixture. 

Sprinkle with tomatoes, green onions, and black olives.

DIG IN!!

Store in refrigerator till ready to serve.  

We like to serve this with Fritos scoops, or bite size Tostitos. 

*You could also add a layer of homemade or store bought guacamole.