Bacon Cheeseburger Egg Rolls

What happens when someone in your house wants Chinese take out and the other wants to grill burgers?  You make Cheeseburger Egg Rolls!  What started off as an interesting food experiment, turned into a YUMMY dinner!   Serve them with a pickle and ketchup, mustard, or even bbq sauce.  

Ingredients:

• 1 lb. Lean Ground Beef
• 3 Pieces of Bacon (cooked crisp)
• 3 Tablespoons of Ketchup
• A large pinch of Dried Minced Onion
• Salt 
• Pepper
• A Couple Dashes of Garlic Powder
• A Pinch of Crushed Red Pepper
• 1/2 Tablespoon Worcestershire Sauce
• 10 Egg Roll Wrappers
• Water
• About 1 1/2 Cups Shredded Cheddar Cheese
• Vegetable Oil

Brown ground beef in large skillet.  Season with salt, pepper,dried onion, and garlic powder.  When cooked thoroughly drain the grease and return beef to skillet.  Add ketchup, Worcestershire sauce, bacon (cooked), and crushed red pepper.

While ground beef is cooking chop up the cooked bacon.

This next step may sound tricky, but it is actually very easy.  Fill a small bowl with room temperature water.  Using a basting brush brush a this layer of water onto both sides of the egg roll wrapper.  Lay the egg roll wrapper so that it looks like a diamond (not a square) and place the meat mixture across so that it looks like the picture below.

Place a generous amount of cheese on top of meat.  Next, fold the bottom corner up and the sides in.  Then roll the egg roll up until completely closed up.  The wrapper should be wet enough to seal it, if not dip your fingers in the water and moisten to seal it.

I placed them on a cookie sheet until I was ready to cook them.  I contemplated baking them in the oven, but I wasn't sure how they would crisp up so I decided to stick with the original plan of frying them in a skillet.

I am sure that you could completely submerge them in oil and cook them, but I chose to heat about a half inch of oil in a large skillet and cook them there.  It took about 2 minutes on each side.

I served them with a side of BBQ sauce and Sweet Potato Fries.  

Jalepeno Popper Dip

Recently I was at a party and the hostess made this dip, for days my friends and I talked about how delicious it was.  I LOVE the spicy, cheesy, deliciousness of it! I made it for a party we recently had and everyone asked me for the recipe.

**When I made this one I accidentally forgot the top 1/4 cup of cheddar.  Ooops.  It was still delicious, but the top would have been a little prettier with a little more cheese.  Plus who doesn't love MORE cheese!

Ingredients:

• 8 oz Cream Cheese (I used 1/3 less fat, but don't use fat free it won't melt)
• 1/2 cup Mayonnaise
• 1/2 cup + 1/4 cup Grated Parmesan Cheese
• 1/4 cup Panko Bread Crumbs
• 1/2 + 1/4 cup Shredded Cheddar Cheese
• 1- 4 oz can of Sliced Jalepeno Peppers (drained)
• 1 Tablespoon Diced Fresh Jalepeno or more for more spice (optional)

Preheat oven to 350.  In a medium mixing bowl, combine cream cheese, mayonnaise, 1/2 cup of Parmesan cheese, cheddar cheese, and jalepenos.  Mix with electric hand mixer.  Don't worry about the canned jalepenos being to big, they will come apart and mix in with everything.  Place dip mixture in 8x8 baking dish.  Sprinkle on Panko bread crumbs and remaining 1/4 cup of Parmesan cheese and 1/4 cup of Cheddar.  Bake for 20 minutes.

I actually made mine ahead of time and placed it in the refrigerator until I was ready to bake it.  Since mine was really cold and straight out of the fridge it took closer to 27 minutes.

Serve hot with bagel chips, tortilla chips, or crackers.  

BBQ Chicken Potato Skins

When I think of potato skins I think of the days when we used to go out for happy Hour after work.  Now there is no time for Happy Hour  and it is often frowned upon to bring your kids to a bar so we have to make due at home:)  That's okay with us though because these potato skins are even better!  I even serve them with a salad and call it dinner!

Ingredients:

• 4 Potatoes
• Chicken ( I used a leftover grilled chicken breast from the night before and made 8 potato skins)
• About a cup of Shredded Cheddar Cheese
• A Tablespoon or so of Chopped Green Onion
• About a 1/4 Cup of Your Favorite BBQ Sauce (I used Best Darn BBQ Recipe)
• 3 Pieces of Bacon Cooked and Crumbles (or Hormel Real Bacon Pieces)
• Homemade Ranch Dressing

Makes 8 potato skins

Scrub outside of potatoes with vegetable brush.  Pierce potatoes multiple times with a sharp knife.  Cook in microwave for about 7 minutes turning over halfway through.  Cooking time varies because of potato size and the number you are cooking.  You can stick a knife in them to see if they are done.  If the knife goes in easily then they are done.  

Let them cool for about 10 minutes.  Cut them in half lengthwise.  Carefully scoop the insides of the potatoes out.  Make sure to keep the skin intact.  

Place potato insides in a bowl and save for another recipe (I will share my great idea for breakfast with you later).

 Preheat oven to 350.  Dice chicken and toss with your favorite BBQ Sauce.

 Load up your potato skins with chicken and bacon.

 Top with cheese and onions.  Bake for 8-10 minutes.  I like to serve them with Ranch Dressing for dipping.

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus



Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.