Ground pork and added bacon adds extra flavor to these juicy grilled burgers these are always enjoyed at my summer cookouts, I also like to add in cayenne pepper for some heat

Plan a day ahead the beef/pork mixture must be refrigerated for 24 hours before grilling

Yield 8 burgers

Ingredients:

4 large bacon strips

1 medium onion, chopped

3 large garlic cloves, finely chopped (do not finely mince, garlic lovers use more)

1-1/2 cups soft breadcrumbs

1 egg, lightly beaten

1/3 cup water

1 tablespoon Worcestershire sauce

1 tablespoon dried parsley flakes

2 teaspoons seasoned salt

1/4 teaspoon paprika

1 teaspoon Montreal Steak Seasoning (or can use 1 teaspoon fresh ground black pepper)

1 pound ground beef

1 pound ground pork

Instructions:———————————–

In a skillet cook the dived bacon until fairly crispy then transfer to a large bowl plate (do not drain the bacon grease from the skillet)

Add in onion and chopped garlic; saute for 3 minutes; transfer to a the bowl along with the bacon grease.

Add in soft breadcrumbs, egg, beef broth or water, Worcestershire sauce, dried parsley, seasoned salt, paprika and steak seasoning or black pepper; mix to combine.

Crumble the ground beef and pork over, then using clean hands gently combine .

Shape into 8 even sized patties.

Place the patties onto a plate/s cover with plastic wrap and refrigerate for 24-48 hours.

Grill uncovered over medium heat for about 5-6 minutes per side or until cooked through.

This may be served thick as a chili or served as a thick soup by adding in more broth towards the end of cooking, make as spicy as you like by adjusting the chili flakes and jalapeno pepper using a good quality pepperoni will only improve the flavor, dried smoked sausage will also work well in place of the pepperoni

I recommend to make this up to 2 days in advance this will allow the flavors to blend and intensify even more, this also freezes very well…

Servings 6-8

Ingredients:

1 pound ground beef

1 large onion, chopped

1 medium green bell pepper, seeded and chopped

1 jalapeno pepper, seeded and chopped

4-6 garlic cloves, finely chopped (the more garlic the better I use lots!)

1 teaspoon dried Italian seasoning (or can use pizza seasoning)

1/2 teaspoon crushed red chili flakes, or adjust to taste

1 (16-ounce) can red kdney beans, rinsed and drained

1 (15-ounce) can pizza sauce (or use homemade)

1 (14-1/2 ounce) can stewed tomatoes with juice

1 (8-ounce) can tomato sauce

1-1/2 cups beef broth or water (to serve as a soup add in more broth or water about halfway through cooking time)

1 (3-1/2 ounce) package pizza pepperoni, coarsely chopped

1-1/2 teaspoon seasoned salt (can use white salt)

fresh ground black pepper, to taste

shredded mozzarella cheese

Instructions:—————————————

In a large pot or Dutch oven cook the ground beef with onion, green bell pepper, jalapeno pepper and garlic until no longer pink; drain fat.

Add in Italian seasoning and chili flakes; continue cooking stirring continiously until browned (this amy take about 12 minutes for the meat to brown).

Add in pizza sauce, stewed tomatoes with juice, tomato sauce, broth or water, pepperoni and 1-1/2 teaspoon salt; bring to a boil.

Reduce heat to low, cover and simmer for about 1-1/2 hours stirring occasionally and seasoning with black pepper and more salt if needed about halfway through cooking.

If you are serving this as a thick soup add in in more broth ot water halfway though cooking time.

I strongly recommend to cool and refrigerate for up to 2 days this will allow the flavors to intensify even more.

Ladle into serving bowls then sprinkle the top with shredded mozzareall cheese.

I prefer a sweeter shortcake so I use about 1/3 cup of sugar but you may of coarse use as much as you wish after you make these a few times you will know the amount of sugar that you like, make certain to remove some of the larger lumps from the Bisquick mix before starting you will have a lighter textured shortcake…  add in some chopped fresh strawberries or fresh blueberries if desired just mix into the dry ingredients

If desired you may slice in half  layer with fresh strawberries and strawberry glaze top with remaining crust and whipped cream

Notes from our test kitchen; this recipe was tested using original Bisquick baking mix I cannot promise the same results using a clone/copycat mix

Yield 8 shortcakes (the addition of fresh fruit will yield more)

Ingredients

2-1/3 cups original Bisquick Baking Mix

1/4 to 1/3 cup sugar

1/2 teaspoon cinnamon, optional

1/2 cup light cream or milk

3 tablespoons melted butter (no substitutes)

Instructions:—————————————–

Preheat oven to 400 degrees F.

Set oven rack to second-lowest position.

Generously grease a baking sheet.

In a large mixing bowl combine the baking mix with sugar and cinnamon (breaking up the large lumps in the baking mix using a fork you do not have break all of them).

Drizzle the melted butter and the cream or milk over the mixture; toss gently using a wooden spoon until just combined (small lumps in the mixture are okay).

Using a heaping tablespoonfuls drop the dough onto the baking sheet allowing about 2-inches between the dough.

Bake for about 10-12 minutes.

Just a few minutes in the microwave for a quick easy delicious snack, feel free to add on other ingredients such as onion, tomatoes, browned ground beef whatever makes you happy!

the amounts listed is only a guideline you may adjust to taste

Servings 6-8

Ingredients:

1 (16-ounce) can refried beans

2 tablespoons taco seasoning mix, or to taste

3/4 to 1 cup sour cream

3/4 to 1 cup salsa (mild medium or spicy)

2 cups shredded cheddar cheese

3 cups yellow corn tortillas

chopped green onions, optional

Instructions:

Mix the refried beans with taco seasoning mix (use as much taco seasoning as you like starting with about 2 tablespoons and adding in more to taste).

On a large microwave-safe plate spread the refried beans in a ring leaving about 4-inches in the center of the plate, that is where you will pile the tortilla chips.

Spread the sour cream then the salsa over the beans.

Sprinkle about half of the shredded cheddar cheese over everything (as you spread on everything make certain to leave a space in the center empty to pile the chips there).

Microwave on HIGH for 2 minutes.

Pile the chips into the center of the plate.

Sprinkle the remaining shredded cheddar cheese over the chips; return the plate to the microwave on HIGH for another 1-2 minutes or until the cheese has just melted.

Carefully remove the plate (the plate will he hot).

Sprinkle green onions over the top if desired.

Serve hot

Really you won’t even know this is low-fat it’s creamy rich and filling with no added oil or butter so eat with gusto!

Amounts may be reduce to half to yield 4  if desired

Servings 8

Ingredients:

4 large potatoes, peeled and diced

1 medium onion, chopped

1 large celery rib, diced

1/2 teaspoon crushed red chili flakes, or to taste

1-1/2 teaspoons garlic powder (can use more)

1 teaspoon fresh ground black pepper

1-1/2 tablespoons chicken bouillon powder, or to taste

2 (14-ounce) cans fat-free chicken broth

6 tablespoons cornstarch

2 (12-ounce) cans fat-free evaporated milk, divided

2 cups reduced-fat shredded cheddar cheese

1 teaspoon fresh ground black pepper, or to taste

chopped green onion

Instructions:——————————————

In a large saucepan or Dutch oven combine the cubed potatoes with chopped onion, celery, chili flakes, garlic powder, black pepper 1-1/2 tablespoons bouillon powder and chicken broth; bring to a simmer over medium heat.

Reduce heat to low and simmer for about 20 minutes or until veggies are tender (at this point you may add in more chicken bouillon powder if desired).

Meanwhile in a small whisk cornstarch with 1/2 cup evaporated milk until smooth; stir into the simmering broth mixture mixing constantly.

Add in all remaining evaporated; bring back to a boil, then reduce heat to low and simmer for 10 minutes or until bubbly hot and thickened.

Remove from heat stir in the shredded cheddar cheese, then season with seasoned salt or white salt and more black pepper if desired.

Ladle into bowls then sprinkle chopped green onions over the top.