1 pound ground turkey
1 stalk of celery, finely chopped
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/2 cup buffalo wing sauce, divided
4 to 6 tablespoons blue cheese dressing or ranch dressing
4 hamburger buns
In large bowl, combine turkey, celery, garlic salt, pepper, and 1/4 cup buffalo wing sauce.
Mix well. divide the meat mixture into 4 sections.
Make 4 turkey patties.
Grill over medium high heat until cooked through.
Basting with the buffalo wing sauce while it is cooking.
You may want to grill them on a sheet of aluminum foil sprayed with non stick cooking spray if they are too soft to place straight on the grill.
Place the patties on hamburger buns. I like to toast mine first.
Spread dressing on top of burgers. Makes 4 servings.
I broke one on the most important steps when you make a recipe! I found the recipe on Gingerlock's Kitchen several weeks ago and I couldn't wait to try it. Instead of going back and rereading the recipe, I tried to make it from memory. I always tell people to be sure and read the recipe before you, make it and I broke that rule!
I added the celery to the turkey meat. On Jordan's blog Gingerlock's Kitchen, she puts it on top of the burger along with the dressing. My husband is not a big celery fan and would never had but them on the burger, so by mixing it in, I tricked him into eating it. The celery also made the burgers really juicy. So I guess it was a good mistake to make.
Thanks Jordan for the recipe! We loved it and will be making it again and again!
My new cookbook is available at schools,
businesses, hospitals, and book fairs in cities across the United
States. Be sure to pick up a copy or two, when you see them. They make
Check back on Tuesday, for my Tuesday's Tips & Tricks post!
3 (15.25 ounce) cans corn, drained
1 (14.75 ounce) cream of corn
1 to 2 (4 ounce) cans diced green chile
1 (8 ounce) package cream cheese, room tempature
In slow cooker, sprayed with cooking spray, add corn, cream of corn, and green chile. Mix well. spoon dollops of cream cheese over top. Cover with the lid. Cook on low 4 to 5 hours. Mix well before serving.
This easy slow cooker recipe is a hit at potlucks! The cream texture and green chile make a people pleasing dish.
4 pounds whole chicken 2 tablespoons olive oil, divided 1 tablespoon fresh lemon juice 1 tablespoon fresh rosemary, minced, or 1 teaspoon dried rosemary 1/4 teaspoon garlic salt
Preheat oven to 400 degrees.
In a small bowl, combine 1 tablespoon olive oil, lemon juice, rosemary and garlic salt. Mix well. Set aside.
Place the lemon that you juiced for the 1 tablespoon of lemon juice in the cavity of the chicken. If you are using fresh rosemary, add a few sprigs to the cavity also.
Place chicken in a roasting pan and rub 1 tablespoon olive oil over chicken.
Bake chicken for 1 hour. Remove from oven. Brush the rosemary mixture over chicken.
Bake an additional 15 minutes.
Have you ever purchased a roasted chicken from the grocery store, get it home, and have to scape the herbs off of the top of the chicken, because the herbs were burnt and bitter? By brushing the rosemary mixture over the chicken and baking it for only 15 minutes, you add flavor to your chicken, and keep the herbs tasting fresh and delicious.
2 pounds ground beef
1 package (out of the box that has 4 inside) saltine crackers, crushed
1 onion, chopped
2 cups ketchup
Preheat oven to 350 degrees. In large bowl, combine beef, crackers, onion, and 1 cup of ketchup. Mix well. Place in baking dish, shaping it like a loaf. Pour 1 cup of ketchup over top. Bake 1 1/2 hours.
I have been so busy with my new jewelry store, Dazzle For A Dollar and with helping to paint the new Passion Play set that I was unable to find time to post on my blog. Things have calmed down a little and I plan to post like I have in the past.
Dazzle For A Dollar
The part of the new Passion Play of the Four Corners set.
oven to 350 degrees. Lightly coat won ton wrappers with cooking spray.
Press won ton wrappers into mini muffin cups. In small bowl, combine
cream cheese and crab. Mix well. Spoon mixture into won ton wrappers.
Top with sweet and sour sauce. Bake 8 to 10 minutes or until golden
love to go to a Chinese restaurant and order Crab Rangoon. This baked
version is so easy to make and has all the flavor my local restaurant
has, but without the hassle of trying to fold them up and deep fry
them. When I have deep fried them in the past, the filling in some of
the Rangoons would spill out, leaving me with empty won ton wrappers.
With this recipe, each one comes out perfect every time!