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 I haven't posted my menu in a while and while I am trying some new pinterest recipes this week, I thought I would post them.  I know, like all of you, I have made some horrible recipes from Pinterest but some have been some winners too.

We made these burgers earlier this week.  They were definitely good but not much different than any other grilled burgers we have cooked in the past.  The sauce was good though.

Best Burger Recipe Ever with Secret Sauce

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I am kinda a stickler when it comes to homemade burgers. I can’t stand the dryness of pre-constructed or frozen patties, or when the patty turns into a giant dome that I can hardly bite into–and my burger muuust have cheese. So last year I set about creating the perfect burger, and you know what? I don’t even make it on the grill.

Author: Ashley Stock – Little Miss Momma

Recipe type: Entree

Ingredients

Burger

• 2 lbs ground beef 85/15
• sesame seed buns
• ½ cup of grated Monterrey jack cheese
• ¼ cup BBQ sauce
• season salt to taste
• cracked black pepper
• onion powder

Secret Sauce

• ¾ cup of mayo
• ¼ cup ketchup
• ¼ cup relish
• 2 tablespoons worcestershire
• seasoned salt

Instructions

1. Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick.
2. Then it is very important to push a ½ inch indent into the center of the patty–this is what prevents the patty from becoming a dome. These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat.
3. Wait for the skillet to get super hot and then apply a very thin layer of butter to the pan. Place the patties on the pan, indent side up.
4. Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.
5. For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
6. Assemble the burgers and serve with avocado, lettuce or your choice of toppings!

Notes

I also butter and toast the buns on a skillet Pioneer Woman style. Something about a sesame seed bun makes the burger seem more legit. UPDATE: Many of you have had trouble with the burgers falling apart. For some reason, I have made these burgers many times and this has not yet happened to me. But for those who are experiencing this, here are a few of my suggestions. 1. I don’t ever put this type of burger on the grill because it is too moist and will fall through the grates–which is why I use a grill pan. 2. I wait to flip the burger until one side is very thoroughly cooked, so that it holds together better before flipping. 3. If you are worried about them falling apart still, perhaps use less BBQ sauce than what I have listed in the recipe (try 2 tablespoons instead). 4. Some commenters have suggested adding some bread crumbs. I hope these tips help. These really do have a yummy flavor, sorry for those having trouble.

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 I made the burgers with these fried (baked) pickles.  These were pretty yummy I must say and my whole family loved them.  I will tell you that they were made with LOVE because you have to roll each one in three different bowls and it was a little tedious but they were good and definitely a different side than we are used to.  I will make these again!

Prep Time: 15 min
Cook Time: 7-10 min
Serves: 1 selfish fried pickle lover or 4 picky eaters
Ingredients:
3 Large Kosher Dill Wholes
3 Eggs
3 TBLs Milk
1 cup Flour (All Purpose)
1/2 cup Bread Crumbs
1/4 cup Panko Crumbs
1/2 cup Cheddar Cheese (Finely Shredded)

Prep & Cooking Directions -

1. Preheat the oven to 425 degrees.
2. Slice your Dills into “chips” about 1/4 inch in thickness.
3. Take 3 small mixing bowls and put the flour in 1, the eggs and milk in the second(and beat them together), and combine the bread crumbs, panko crumbs, and the shredded cheese in the third bowl.
4. Coat each pickle chip with flour, then the egg/milk mixture, and then the cheesy bread/panko crumb mixture, and place on to an oiled cookie sheet.
5. Bake @ 425 degrees for 7 – 10 minutes or until desired “crispiness” is reached.
6. Add a side of ranch to dip into and ENJOY!
7. Now make more!

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 For small group I made this Chocolate Chip Pound Cake.  I have made it before and it is always a hit!

Chocolate Chip Pound Cake

Ingredients:

1 pkg dark chocolate cake mix

1 pkg instant chocolate pudding mix

1 16 oz sour cream

3 eggs

1/3 cup vegetable oil

2 cups semisweet chocolate chips

Preaheat oven to 350. Grease a bundt pan. Mix together ingredients and pour in pan. Bake for one hour and then cool. Top with powdered sugar!

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Last night I made this John Wayne Mexican Casserole with some homemade salsa.  It was good and Jay loved all the fresh ingredients in it!  It was husband approved!

'John Wayne Casserole'

Source: Adapted from Mississippi Magazine

Ingredients

2 pounds ground beef, cooked and drained

1 (1.25-ounce) packet taco seasoning

4 ounces sour cream

4 ounces mayonnaise

8 ounces Cheddar cheese, shredded and divided

1 yellow onion, sliced

2 cups biscuit mix

2 tomatoes, sliced

1 green bell pepper, sliced

1 (4-ounce) can sliced jalapeno peppers

Directions

1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.

2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.

3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.

4. Saute remaining onions and bell peppers until slightly tender.

5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.

6. Bake for 30-40 minutes or until edges of dough are lightly browned.

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I made this homemade salsa which was YUMMY!  So fresh and good.  The pin is bad but the recipe is down below the pic. I will also post it here for my future cooking as well.

 Here is my pin and here is the recipe....

Great homemade Salsa: * 2 cans of diced tomatoes * 1 little can of diced green chiles * 1/2 bunch cilantro, chopped * 1 clove of garlic, minced, or garlic powder * 3-4 whole green onions (stem included) chopped up * Couple shakes of red pepper flakes * 1 tsp of salt Blend it all together minus the tomatoes, then add the tomatoes and blend a little to mince the tomatoes. Delicious! - Tastes just like restaurant salsa!

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I haven't cooked this next one yet but hoping it's good.  I make chicken and dumplins Grandmother Lucy style but excited about trying this easier version of Chicken and Dumplings recipe.

• 2 cups Flour
• ½ teaspoons Baking Powder
• 1 pinch Salt
• 2 Tablespoons Butter
• 1 cup Milk, A Bit Less Than A Full Cup
• 2 quarts Chicken Broth
• 3 cups Cooked Chicken
•  
• In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
  Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
  Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
  Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
  To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!
  
  
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  I haven't made these Ultimate Chicken Fingers yet either but hoping they turn out good!
  
   3/4 cup Bisquick® Gluten Free mix 
  1/2 cup grated Parmesan cheese 
  1 teaspoon paprika 
  1/2 teaspoon salt 
  1/2 tsp garlic powder
  3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips (or 8 tenders)
  2 eggs, slightly beaten 
  Cooking spray
  1. Heat oven to 450°F. Line cookie sheet with foilor parchment paper; spray with cooking spray.
  2. Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat with other pieces, dipping in eggs and Bisquick mixture two times each. Place chicken on cookie sheet. Spray chicken with cooking spray.
  3. Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.