Bacon Wrapped Pineapple Burgers!!

Ok, so tonight's supper is ABSOLUTELY amazing!! This recipe came from Pinterest. One of my Stinky Pete girls found it on there and was nice enough to share. Boy am I glad that she did! Wow!! These burgers are SOOOO good! You HAVE to make these... A.MAZ.ING!

Enjoy!

Bacon Wrapped Pineapple Burgers
2 lb. ground beef
1/2 C. bbq sauce
1 can sliced pineapple, drained
sliced bacon, enough for 2 pieces per burger

Prepare grill for cooking. In a large bowl, mix together ground beef and barbecue sauce. (I used a combination of ground beef and ground pork). Season with salt and pepper.
Shape mixture into patties. Lay two pieces of bacon in a X shape. Place a patty in the middle, then place a slice of pineapple on top of each. Fold bacon up and around the patty and pineapple slice, and secure with toothpicks. Place burgers on grill over medium low heat. Cook, covered, until the burger is cooked through. Turn as needed.
Original recipe: Allrecipes

Amazing Cheesy Bacon Tater Tots

I was needing a cheese and bacon fix. But, I could not decide on what I wanted. Nothing really sounded good. The family was starting to get restless because it was almost supper time. So, I went to scrounging around for ideas. These are AMAZING! YUM!

Cheesy Bacon Tater Tots1 bag frozen tater tots
1 cup sour cream
½ cup ranch dressing
¼ cup milk
1 cup Shredded cheddar cheese
½ cup real bacon bits or 4-6 slices bacon fried and crumbled
Salt and pepper to taste

Bake the tater tots according to the package instructions. While tater tots are baking, mix the sour cream, ranch dressing, and milk until well blended. Once tater tots are done, drizzle the sour cream ranch mixture over the cooked tater tots. Sprinkle the cheese and bacon bits all over the top of the tater tots. Place the tater tots back into the oven until the cheese melts. ENJOY!

Chicken, Bacon, and Avocado Salad

So, after a busy morning, I was looking for something yummy have for lunch this afternoon. I love avocados... I mean, I LOVE avocados. And, bacon... So, when I come across a recipe that has bacon AND avocados, it makes my heart (and tummy) VERY happy!!! This is SSOOO delicious!!

Chicken, Bacon & Avocado Salad
6 chicken breasts, cooked

(3 C. Schwan's fajita chicken meat)
5-6 green onions, diced
1 package bacon (I used 6-8 slices)
1 avocado, cubed
2 Tbsp. mayo
salt and pepper, to taste

Cook bacon, until crispy. Transfer to paper towels to get excess grease off. Finely chop.
Season chicken breasts as cooking (original recipe suggested garlic, salt, pepper and onion.) and let rest. Cube when cooled. I used the frozen Schwan's fajita chicken meat, it is amazing in any chicken salad. Dice green onions and cube the avocado. Combine all ingredients in a bowl and add mayo. Just enough to give it a little moisture, you add more, if needed or to your liking. Salt and pepper to taste. Serve with sandwich buns or alone.

I modified the original recipe. The original recipe called for the 6 cooked chicken breasts, I substituted Schwan's fajita chicken meat. It also called for a whole package of bacon, cooked. I used 6-8 slices of the Schwan's precooked bacon slices. 2 avocados were used in the original recipe, I only used 1 cubed, avocado. 2-3 Tbsp. mayo were listed in the original recipe, I only used 2 Tbsp. AND I used 2 Tbsp. prepared guacamole. 

Original Recipe: A Kitchen Cafe

Home From Vacation and Bacon and Cheddar Pork Chops.

Well, I survived a family vacation! You may question that comment, but when you have a child with Asperger's and ADHD, who exhibits problem behaviors due to diet and other factors, driving for 7 hours and staying away from home for 5-6 days is something that can cause anxiety. At least for this momma, it does. It was a nice trip to Hot Springs, Arkansas. We had a really nice condo, that had a full kitchen, two bedrooms, and two bathrooms. The youngest is now in love with balconies!! Anytime that we were in our condo, she was on the balcony. 

We hit a lot of the typical "tourist" attractions, but it was a good "first" vacation for the girls and for me. I feel more comfortable do other vacations and possibly hitting destinations that are farther away, next time.

Bacon and Cheddar Pork Chops

4 pork chops
2 eggs
1/4 C. of milk
1.5oz real bacon bits
1 C. gluten free bread crumbs
1-1/2 C.  shredded cheddar or cheddar blend cheese
chopped green onions to garnish (optional)

Preheat the oven to 400 degrees. In one wide dishes, whisk together the eggs & milk. In another, mix together the bacon bits, bread crumbs, & 1 cup of the shredded cheese. Dip the pork chops in the egg/milk mixture & then into the breadcrumb mixture. Shake off any excess crumbs & then dip back into the egg/milk mixture again. Dredge in the breadcrumb combination a second time & press the mixture into each side. Place in a sprayed baking dish. Sprinkle on any remaining breadcrumb mixture, and press down lightly. Bake for 30 minutes, flipping over halfway through cooking. Sprinkle with the remaining 1/2 cup of cheese & return to the oven for 2 minute, just enough to melt the cheese. Garnish with chopped green onions, optional.

Original Recipe: MrsHappyHomemaker

Sausage and Apples with Bacon-Cider Cabbage

The number of days left in the school year are dwindling, but it seems to be dragging on and on. At the same time, somehow, it seems like it should NOT already be time for school to be out. I keep wondering how it is possible to already be half-way through May. I am ready, in many ways, for the school year to come to an end. But, I am also not looking forward to the summer break for various reasons. 

Being tired and worn out, this momma wanted an easy supper that didn't take much prep work. I took a recipe that I had and modified it to meet my needs.

Sausage and Apples with Bacon-Cider Cabbage

6 slices thick-cut bacon 

2 (12-oz) packages kielbasa sausage, sliced

1-1⁄2 cups apple cider 

3 Tbsp. whole-grain mustard 

3⁄4 tsp. caraway seeds, crushed 

1⁄2 tsp. salt 

1⁄2 tsp. pepper 

8 C. thinly sliced green cabbage 

1 Granny Smith apple, cored and thinly sliced

Cook bacon until crisp in a large skillet over medium heat. Remove from the pan, reserving 1 tablespoon drippings. Crumble bacon; set aside. Add sausage to drippings; cook 5 minutes over medium. Remove from the pan; set aside. Slowly stir apple cider into pan drippings. Stir in mustard, caraway seeds, salt, and pepper. Add cabbage and sausage; top with sliced apples. Cover skillet, and simmer 10 minutes or until apples are tender. Sprinkle with bacon.

The original recipe called for 3⁄4 teaspoon caraway seeds, crushed, and 8 c. thinly sliced green cabbage. I omitted the caraway seeds and made it quicker and easier, by using the bagged cole slaw mix.

Original recipe from: Emeals