1 lb ground beef
3 tbsp ranch dressing (try making your own like Sam!)
4-5 slices of bacon, cooked and crumbled
Slices of American cheese or your fav cheese
Heat grill to medium heat. Mix meat and 2 tbsp ranch dressing; shape into 8 thin patties. Combine remaining dressing and bacon. Spoon onto centers of 4 patties; top with cheese and remaining patties. Pinch edges together to seal. Grill 7 to 9 minutes on each side or until burgers are done (160 degrees). Dress the buns as you like!
This recipe is from kraftrecipes.
4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce
Preheat oven to 400 degrees F (200 degrees C). Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
This recipe is from allrecipes.com
This recipe was originally from Rachael Ray, but I’ve changed it several times since then…
This is a favorite at my house!
1/2 onion (red, yellow or white), chopped
sliced mushrooms (as much as you like) – optional
1/3 cup ketchup
squirt or 2 of favorite mustard (I used Creole or Spicy mustard)
1/3 cup bread crumbs (I use Panko)
4 or 5 Clausen pickle spears, chopped into bite size pieces
1 lb of ground turkey or lean ground beef
4 ounces of cheddar cheese cut into small chunks or shredded
I saute the onion and mushrooms in a pan with some olive oil. If you don’t like either then omit them! Preheat oven to 400 degrees. Line a rimmed cookie sheet with foil and spray with non-stick spray. In a large bowl, combine the ketchup, mustard, bread crumbs, egg and pickles. Then mix in the onions and mushrooms (that have cooked and cooled just a bit). Crumble in the beef, add the cheese, and mix together. Transfer to the prepared cookie sheet and shape into a 4×12 inch loaf. I just eyeballed this part. Bake until an instant-read thermometer inserted into the center reads 160 or for about 35-40 minutes. I like to bake longer to make sure the middle isn’t mushy and that the outside gets good and crispy! Let the meatloaf rest for 5 minutes before slicing and serving.
Cool Daddy Cool Whip Lemonade Pie
1 (12 oz) can frozen lemonade
1 (8 oz) tub cool whip whipped topping
1 (14 oz) can sweetened condensed milk
1 pre-prepared graham cracker pie crust
Combine lemonade concentrate and condensed milk in a large bowl. Mix well. Fold in Cool Whip. Pour mixture into pie crust. Freeze until firm, about 4 hours.
Spicy Daddy Buffalo Chicken Chex Mix
8 cups of Chex Mix in any combination. (Rice Chex, Corn Chex, Wheat Chex) I prefer Rice and Wheat Chex 4 cups of each to total 8.
1 packet ranch dressing mix I prefer Hidden Valley.
1 Stick of butter
3 to 5 tbs Franks Red Hot ( depending on how hot you like it)
2 cups of pretzel sticks
2 cups of Cheez it white cheddar
In a large bowl combine and gently mix the Chex Mix, Cheez it crackers and pretzel sticks. In a smaller bowl you will want heat 1 stick of butter for about 45 seconds, you may want to cover the bowl because the butter tends to pop and splash. next add your hot sauce and the ranch packet to the melted butter and stir until well blended. Next pour the contents of the small bowl over the chex mixture, gently stirring and mixing. Evenly spread the mixed buffalo chex mix onto a large cookie sheet and bake @ 350 degrees for about 15 to 20 minutes stirring a few times throughout the process. After the buffalo chex mix has dried remove from oven and set cookie sheet in a cool place. Once the chex mix is cool you may store in an air tight container.
Jodi found this recipe here.
Sweet Daddy Peanut Butter Balls
1 1/2 cups peanut butter
1 cup butter
4 cups confectioners’ sugar
1 1/3 cups graham cracker crumbs
2 cups semisweet chocolate chips
1 tablespoon shortening
Mix together peanut butter, butter, confectioners’ sugar, and graham cracker crumbs. Shape into 1 inch balls. Melt chocolate chips and shortening in top of double boiler. Dip balls into chocolate mixture and let dry on waxed paper. Poke each ball with a toothpick for easier dipping.
Red Hot Daddy – Red Velvet Brownies
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 large eggs, at room temperature
2 oz red food coloring (optional)
4 tsp pure vanilla extract, divided
2 1/2 cups all-purpose flour
6 tbsp unsweetened cocoa powder
1/2 tsp salt
Preheat the oven to 350 degrees F. Butter and flour an 9 X 13 clear glass baking pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in food coloring (if not using food coloring add 4 T of water or milk) and vanilla, mix until the color is fully incorporated. Mix flour, cocoa and salt in a separate bowl. Slowly add in the flour mixture being very careful not to over mix.. Do not over mix. The batter will be very thick.
Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter.
Pour the batter into the prepared pan and bake for 30-40 minutes. 35 minutes for a thin crust on top and gooey underneath. Set aside to cool, cut into bars and serve.
This recipe is from HERE.
Cheesy Daddy’s Sausage Con Queso Dip
1 pound breakfast Hot Sausage Roll
1 (16 ounce) package Pasteurized Prepared Cheese Product, cut up
1 (10 ounce) can diced tomatoes with green chilies, undrained or 1 (16 ounce) jar of salsa
Crumble and cook sausage in large saucepan over medium heat until browned. Drain on paper towel then return sausage to saucepan. Cut cheese into cubes and add to sausage. Cook, stirring frequently, until cheese is melted. Stir in tomatoes. Serve warm with tortilla chips.
This recipe is from allrecipes.com
Cheesy Meaty Daddy’s Bacon Double Cheeseburger Dip
1/2 pound ground beef
6 strips of bacon, cut into 1 inch pieces
1 small onion, diced
1 clove garlic,chopped
4 ounces cream cheese, room temp.
1/2 cup sour cream (or greek yogurt!)
1/4 cup mayo
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
Cook ground beef in a pan over medium heat, set it aside and drain the grease from the pan. Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease. Add the onion and saute until tender , about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Mix the ground beef, bacon, cream cheese, sour cream, mayo, cheeses, Worcestershire sauce and ketchup and pour into a baking dish. Bake in a preheated 350 degree oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 mins.
This recipe is from ClosetCooking.com
Sam made this and loved it!
1 clove (to 2 cloves) garlic
salt to taste
1/4 cup Italian flat-leaf parsley
2 tablespoons fresh chives (can also used dried)
1 cup real mayo
1/2 cup sour cream
buttermilk (as needed to desired consistency)
cracked black pepper
Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoon salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic. In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.
This recipe is from the Pioneer Woman and has been modified.