Bacon Stuffed Cheesy Burgers

These bacon-stuffed burgers have an additional cheesy flavor that is sure to please most burger lovin’ fans.


1 1/2 lb ground beef
1 pouch (9 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
1/3 cup Progresso™ panko crispy bread crumbs
1 teaspoon Montreal steak seasoning
4 slices fully cooked bacon, chopped
6 burger buns, split


In large bowl, mix beef, 3/4 cup of the cooking sauce, the bread crumbs and steak seasoning. Divide mixture into 6 equal portions. Divide each portion in half, to form a top and bottom patty.
Form bottom half of patty, and add about 1 1/2 teaspoons bacon to center of patty. Seal with top half of patty. Continue until all 6 patties have been formed.
Heat 12-inch nonstick skillet over medium heat; add patties to skillet. Cook 6 minutes; turn, and cook 7 to 8 minutes longer or until meat thermometer inserted in center of patties reads 160°F. In small microwavable bowl, heat remaining cooking sauce uncovered on High 1 minute. Top each burger with slightly less than a tablespoonful cooking sauce, and serve on buns.


June 12th, 2014|Dinner|

Crispy Garlic-Parmesan Chicken

Chicken gets dipped in a buttery-basil blend and coated with cheese-spiked Italian flavored panko bread crumbs, then it’s baked until crispy and golden brown.

4     boneless skinless chicken breasts
1/4 cup butter, melted
1      pouch (9 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
2/3 cup Progresso® Italian style panko crispy bread crumbs
2/3 cup finely shredded Parmesan or Asiago cheese
Hot mashed potatoes, if desired


POUND chicken gently, smooth side down, with meat mallet or rolling pin until 1/2 inch thick.
MIX in shallow dish butter and 1 T. of the cooking sauce; in another shallow dish, mix bread crumbs and cheese. Dip chicken into butter mixture, then dip into bread crumb mixture to coat.
HEAT 2 T. oil in 12-inch nonstick skillet over medium heat. Brown chicken in oil 12-15 minutes, carefully turning once, until chicken is no longer pink in center and coating is golden brown.
HEAT remaining sauce until hot. Serve with chicken and mashed potatoes.


March 12th, 2014|Dinner|

Chicago Deep-Dish Sausage Pizza

Nothing is better than a Chicago Deep-Dish Pizza. Especially one you can make at home in less than an hour.

1 lb bulk Italian pork sausage
1/2 cup chopped green bell pepper
1 cup sliced fresh mushrooms
1 can (8 oz) pizza sauce
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 1/2 cups shredded mozzarella cheese (6 oz)
2 medium plum (Roma) tomatoes, chopped
1/4 cup sliced ripe olives, if desired
2 tablespoons chopped green onions (2 medium)


Heat oven to 400°F. Spray 9-inch square pan with cooking spray. Heat 10-inch nonstick skillet over medium-high heat. Cook sausage and bell pepper in skillet 7 to 9 minutes, stirring frequently, until sausage is no longer pink. Stir in mushrooms and pizza sauce. Keep warm over low heat.
Unroll dough in pan. Press in bottom and up side of pan, folding edge under to form crust. Sprinkle 1/2 cup of the cheese evenly in bottom of crust. Spoon hot sausage mixture over cheese. Top with remaining 1 cup cheese, the tomatoes and olives.
Bake 15 to 20 minutes or until crust is golden brown. Sprinkle with onions. Let stand 5 minutes. To serve, cut pizza into wedges with serrated knife.


February 14th, 2014|Dinner|

Country Breakfast Pot Pie

Enjoy this cheesy pot pie made using Pillsbury® Big & Buttery refrigerated crescent dinner rolls, eggs and ham – a breakfast ready in less than an hour.

3 tablespoons vegetable oil
1 bag (20 oz) refrigerated shredded hash browns
1 cup shredded Swiss cheese (4 oz) (or shredded cheese of your choice)
8 eggs
1 tablespoon chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 cups cubed cooked ham (8 oz)
1 package (3 oz) cream cheese, cut into small cubes
1 can (12 oz) Pillsbury® Grands ®! Big & Buttery crescent dinner rolls


Heat oven to 375°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Spread potatoes in skillet; cook until golden brown on bottom.
Drizzle potatoes with 1 tablespoon oil. Cut into quarters; turn sections over. Cook until golden brown. Remove hash browns from skillet; arrange in bottom and around side of casserole. Sprinkle Swiss cheese over potatoes.
In bowl, beat eggs. Stir in chives, salt, pepper and ham. Pour into same skillet. Cook and stir over medium heat until partially cooked. Stir in cream cheese; cook and stir until eggs are cooked but moist. Spread over Swiss cheese.
Separate dough into triangles. Starting at short side of each triangle, roll up halfway. Arrange over hot egg mixture with tips toward center; do not overlap.
Bake 20 to 25 minutes or until crust is golden brown.


February 14th, 2014|Breakfast, Dinner|

Steak And Cheese Calzone

A homemade (very easy) dough that always turns out beautifully is rolled out thin and then filled with sirloin steak, peppers, onions, and mozzarella cheese. Then you wrap the dough back over and seal it shut. Bake it up- and when it’s done- the dough is golden, flaky, and the filling is hot, gooey, and full of flavor!
For the dough:

    1/2 cup + 1 Tbs. warm water
    2 tsp. active, dry yeast
    2 cups flour (and as usual- I did 1 cup white and 1 cup white-wheat)
    1 tsp. salt
    3 Tbs. olive oil

For the filling:

    2 sirloin steaks
    2-3 peppers (at least 1 green and 1 red. I also added 1 orange)
    1 Onion
    Kosher salt
    Garlic Powder
    Pinch of Red Chili flakes
    2 Tbs. Olive oil
    1 Tbs butter
    1 1/2 cups mozzarella cheese, freshly grated


Start with the dough, because it will need 1 hour to rise.
In a small bowl add the warm water and yeast. Stir to combine. Set this aside so that the yeast will dissolve into the water while you are working on the other ingredients.
In your food processor (or a bowl) add the flour and salt. Pulse to combine.
Now add the oil add mix again until the oil is well incorporated. The mixture will now look somewhat crumbly.
Slowly add the yeast/water mixture. (you can just keep the food processor or mixer running) Now, I always have to add between 1-2 Tbs. more of warm water, until a soft dough is formed.
Take the dough out and turn on a lightly floured surface and knead it just a little bit.
In a medium/large bowl- pour a tiny bit of oil in it, and rub it in the bottom- just enough […]

February 14th, 2014|Dinner, Lunch|