Garlic Blue Cheese Burgers

My husband and I have an OBSESSION with anything garlic and blue cheese, so obviously these BURGERS really hit the spot! Is there really anything better than a good JUICY burger to finish out this year's menu? :)

Garlic Blue Cheese Burgers
1 pound hamburger (I typically use 80/20 for burgers)
1 tablespoon Worcestershire sauce
1 to 2 large cloves garlic, minced or pressed
1 to 2 tablespoons A1 Steak Sauce
2 ounces gorgonzola cheese crumbles, plus more
Onion, thinly sliced (but kept in rings)

In a bowl, mix everything but the onion. Divide the meat mixture into 4 equal parts and make into patties. Cook on a grill pan according to desired doneness. While cooking, throw circles of onion rings into pan to brown. Serve onion and more gorgonzola cheese on the burger (on a bun of choice!). Top with favorite burger condiments.

TIP: You can add more or less cheese to these burgers, if you prefer. Also, try using other cheeses for fun—I don't think you can go wrong. For hard cheeses, just shredded or cut into very small cubes. And try serving with some yummy Sweet Potato Fries!

Sweet Pork Salad

MERRY! MERRY!

This yummy salad has become a CHRISTMAS dinner tradition with my extended FAMILY and we look forward to it every year. The BEST thing about this pork is that it's not only great on a SALAD, but it is also AMAZING in burritos, tacos, quesadillas, and even as a baked potato topping. The POSSIBILITIES are endless!

Sweet Pork Salad

1 1/2 pounds boneless country-style pork ribs

1/2 cup sweet barbecue sauce

1/2 cup brown sugar

4 to 6 tortillas, warmed

Grated cheddar cheese

1 (15-ounce) can black or pinto beans, rinsed and drained

Lettuce, torn into bite-size pieces

Cubed avocado, optional

Creamy Tomatillo Dressing

Cilantro to garnish (optional)

Put the pork ribs, barbecue sauce, and brown sugar in a slow cooker for 4 hours on high heat, or 8 hours on low heat. When done, shred with two forks and keep on low or warm heat. Lay tortillas on individual serving plates and sprinkle with the cheese and beans. Top with the pork, lettuce, and avocado, if using. Serve with the super yummy dressing on the side (which is also great for dipping quesadillas).

TIP: For something totally different with the leftovers—try using any leftover meat (warmed) and dressing on a hoagie bun with a little lettuce and cheese (melted on top) the next day. It makes one yummy sandwich!

Oreo Mint Truffles

This is one of the EASIEST and yummiest treats to make for the HOLIDAYS. You've probably seen recipes LIKE this one all over. Try it and take some to your neighbors!

Oreo Mint Truffles
1 package regular Oreos, crushed or blended to fine crumbs
1 8-ounce package cream cheese, softened
1 to 2 packages Andes Mints, unwrapped

In a bowl, mix together the cookie crumbs and cream cheese until well blended. (I use a big spoon at first and then move on with a fork to make sure it really starts sticking together.) Roll the "dough" in your hands to make 1-inch balls; set them on waxed paper on a baking sheet.

In a small pan, melt the Andes Mints over low heat and stir until smooth. Drop a ball or two into the chocolate and roll around with 2 forks until coated. Place back on the waxed paper. When done, place the tray of dipped balls in the fridge to harden. Makes 35 to 40 truffles. 

TIP: I like to fancy up my truffles with some melted green mint chips. Once they've set in the fridge, I melt about 1/2 cup mint chips in the microwave (stirring every 15 to 20 seconds until they are smooth) and then drizzle it over the truffles. It looks so pretty and festive that way!

BONUS TIP: Try other combinations with your favorite snack cookies! I also mixed a package of Nutter Butters with the cream cheese and dipped the balls in milk chocolate. Topped it with a drizzle of melted peanut butter chips and it turned out yummy! Obviously Mint Oreos would be great, but what about some lemon cream cookies mixed with the cream cheese and then dipped in dark chocolate? That could be REALLY good! :)

Zucchini Bread

I just decided to use some of my frozen shredded ZUCCHINI from this last summer because I LOVE this bread so much! It is such a great COMFORT food . . .

Zucchini Bread
3 eggs
1 cup oil
1 cup sugar
1 cup brown sugar
1 tablespoon vanilla
2 cups shredded zucchini
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon baking powder

Combine all ingredients together in a bowl and then pour into 2 loaf pans. Bake at 325 degrees for 60 minutes or until a toothpick inserted in the center comes out clean.

TIP: Add 1/2 cup chopped walnuts or 3/4 cup chocolate chips. Try serving with a little cream cheese spread over individual slices. It's yummy!

Marshmallow Brownies

My sister-in-law, Amanda, made these brownies back when I was HUGE with child (or children). I loved these homemade little BEAUTIES! They are from this great little blog called SIX SISTER'S STUFF. Check it out!

Mom's Famous Marshmallow Brownies
1 cup margarine
2 cups sugar
1/3 cup cocoa
4 eggs
1 1/2 cups flour
1 teaspoon salt
2 teaspoons vanilla
1 bag mini marshmallows

Soften the margarine and blend in the sugar and cocoa. Beat together and add the eggs, one at a time. Stir in the flour, salt, and vanilla. Spread mixture into a large greased cookie sheet (10 x 15 x 1). Bake at 350 degrees for 25 minutes. Remove from oven and top with 1 bag of mini marshmallows. Return to the oven for 3 minutes, or until soft and puffy. Cool and frost with your favorite chocolate frosting.

TIP: I used the chocolate frosting from my School Lunch Peanut Butter Bars. And, another great addition to these brownies would be some chopped walnuts sprinkled in with the marshmallows to make them into Rocky Road Brownies. Yum!

Veggie-Stuffed Meatballs

OK, so I know my PIC isn't that great, but these meatballs look a lot better in real life and are absolutely DELICIOUS! They are the perfect way to get your KIDDOS to eat some veggies, especially on a day like today.

Veggie-Stuffed Meatballs

1 egg 

1/3 cup shredded carrot

2/3 cup shredded potato

1/3 cup shredded zucchini

1/4 cup finely chopped onion

1/2 cup quick-cooking oats

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound ground beef

1 can cream of mushroom soup, condensed

1 can cream of chicken soup, condensed

1 1/4 cups milk

Warm mashed potatoes

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1 1/2-inch balls.

In a large skillet, brown meatballs in oil in small batches; drain. Put into a greased 9 x 13-inch baking dish.

In a large bowl, combine the soups and milk; pour over meatballs. Cover and bake at 350 degrees for 35 to 40 minutes or until bubbly. Serve with mashed potatoes.

TIP: If you don't like one of the veggies used in the meatballs, just increase the amount of another veggie you do like! Also, these would be great served over rice as well. 

Layered Enchilada Casserole

Just after I had the twins, a great neighbor brought a CASSEROLE over for us to have for dinner one night. We LOVED it so much, I decided to come up with my own version. YUM!

Layered Enchilada Casserole
1 can cream of chicken soup, condensed
1 cup sour cream
1 can diced green chiles
White corn tortillas

1 bag taco blend or Mexican shredded cheese

1/2 to 1 cup corn

1 green onion, thinly sliced

5 to 6 chicken tenders, boiled and shredded (or more if you want it extra meaty)

In a bowl, combine the condensed soup, sour cream, and green chiles. Spread a spoonful of the mixture in the bottom of an 8-inch square glass pan. Top with the tortillas to cover, overlapping where necessary. (I broke my tortillas in half and placed the flat edges around the outside of pan.)

Sprinkle a layer of cheese over the tortillas, followed by half the corn and some of the green onion. Top with half of the chicken and then cover with half of the sauce mixture. Top with more tortillas and repeat layers (leaving a little of sauce and onion for the top). Do one last layer of tortillas and spread the reserved bit of sauce over top. Sprinkle with more cheese and green onion. Bake, covered, at 350 degrees for 25 minutes or until bubbling around the edges.

TIP: You can leave out the green onion and corn if you don't have it and the recipe will still be delicious. Also, feel free to add other ingredients that would make it your own. Oh, and we topped ours with some fresh chopped cilantro for a bit of color.