Pineapple Casserole

Ingredients:
2 (20-ounce) cans pineapple chunks
1 (20-ounce) can crushed pineapple
⅓ cup sugar
⅓ cup all-purpose flour
½ cup shredded sharp Cheddar cheese
½ cup shredded white Cheddar cheese
¼ teaspoon kosher salt
1 sleeve buttery round crackers, crushed
¼ cup unsalted butter, melted

Preparation:
1. Preheat oven to 350°. Lightly spray a 2-quart baking dish with cooking spray.

2. Drain cans of pineapple well, reserving ¼ cup liquid.

3. In a large bowl, stir together sugar, flour, cheeses, pineapple, reserved pineapple juice, and salt. Pour into prepared baking dish.

4. In a small bowl, mix crushed crackers and melted butter until combined. Sprinkle over pineapple mixture.

5. Bake until golden brown and bubbly, 30 to 35 minutes. Serve warm.

Coffee Cake Banana Bread

Ingredients:

Bread:

3-4 medium or large bananas

2 Tblsp. brown sugar

1 1/2 tsp vanilla extract

3/4 tsp cinnamon

1/2 cup butter, softened

1 cup sugar

2 eggs

2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

2 Tblsp. sour cream

Topping:

1 tsp cinnamon

1 cup flour

1 cup brown sugar

6 Tblsp. butter, cold

Preparation:

1. Preheat oven to 350 degrees.

2. Grease 2 4x8 loaf pans.

3. In a small bowl, mash bananas, brown sugar, vanilla and cinnamon.

4. In a separate bowl, cream together butter and sugar until light and fluffy.

5. Add eggs, and beat until mixed.

6. Add flout, baking soda and salt to sugar and butter mixture. Stir until just combined.

7. Add sour cream and stir.

8. Stir in banana mixture, and mix until just combined. Pour into two pans.

9. Combine cinnamon, flour and brown sugar for topping.

10. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs.

11. Sprinkle coating evenly over the batter in both pans.

12. Bake for 35-40 minutes.

Steph's Secret Hamburger Recipe

Ingredients:
2 lb very lean ground beef
2 packets of Ranch dressing mix (powder)
3 Tblsp minced garlic
2 Tblsp Tony Chachere's seasoning (original)
1 Tblsp garlic salt or powder
1 cup bacon pieces (cooked, salad topping type)
1 Tblsp Pepper

Preparation:
Mix all ingredients well and shape into patties, then grill (preferably on a kamodo-style pit). Makes about 8 burgers.

Cobb Club-Stuffed Turkey Burgers with Green Ranch Dressing

• 8 slices good-quality bacon
• 1/2 small onion, finely chopped
• 3 cloves garlic, 2 finely chopped and 1 grated, divided
• Extra virgin olive oil (EVOO), for drizzling
• 1 1/2 pounds ground turkey breast
• Salt and pepper
• 2 tablespoons fresh thyme, finely chopped
• 3/4 cup blue cheese crumbles
• 1 avocado
• Juice of 1 lemon
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 1 teaspoon Tabasco sauce
• 3 tablespoons chives, finely chopped
• Tender lettuce leaves, such as butter, leaf or Bibb
• 4 slices ripe tomato, about 1/2-inch thick
• Club rolls or brioche rolls, split

Preparation

Pre-heat the oven to 375°F. Arrange the bacon slices on a slotted broiler pan and bake to crisp, about 15 minutes.

Meanwhile, in a skillet over medium-high, sauté the onions and finely chopped garlic in a drizzle of EVOO until softened, 5 minutes. Place in a mixing bowl and cool. Once cool, add the meat; season with salt, pepper and thyme and mix well. Divide the meat into four portions and shape each portion into two thin patties.

Top each patty with a mound of cheese crumbles, then sandwich them together with another thin patty and press them together at the edges to mold them into burgers. Drizzle with EVOO and turn the heat back on under the skillet to medium-high. When hot, add the patties and cook for 6 minutes on each side.

For the green ranch dressing, place the avocado in a blender with the lemon juice, a pinch of salt and pepper, the grated garlic, sour cream, buttermilk, Tabasco and chives. Process into a smooth dressing.

Serve the burgers on bun bottoms topped with lettuce, tomato and bacon slices. Slather the roll tops with green ranch dressing and set into place.

Serve these stuffed burgers with Rachael's Double-Baked Crazy-Crisp Oven Fries alongside. (Bake the bacon while the fries are in the oven for the first time at the lower oven temperature; remove the bacon once crisp along with the fries, then bring the heat up to 425°F and allow the oven to fully reheat to the higher temperature.)

Asian Meatball Subs

Ingredients

• 1 slice white sandwich bread
• 1 1/2 tablespoons milk
• 1 teaspoon soy sauce
• 5 scallions, white and green parts separated
• 1 1/4 pounds ground pork
• 3 large cloves garlic, finely grated
• 1 tablespoon finely grated peeled ginger (about a 2-inch piece)
• 1/3 cup water chestnuts, drained, rinsed and chopped
• 1 large egg, lightly beaten
• 1/3 cup chopped fresh cilantro
• 1 1/2 teaspoons toasted sesame oil
• Kosher salt and freshly ground pepper
• 1/2 cup hoisin sauce
• 1/4 cup mayonnaise
• 2 1/2 tablespoons fresh lime juice
• 3 to 4 teaspoons Asian chili-garlic sauce
• Peanut or vegetable oil, for frying
• 1 cup bean sprouts
• 4 7-inch-long pieces baguette, split open

Directions

Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.

Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.

Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.

Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.

Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.

Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.

Quinoa Burgers

1 cup uncooked quinoa

2 cups water

1/2 teaspoon salt

.

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup cottage cheese

1 medium carrot, finely grated

3 eggs

2 tablespoons all purpose flour

2 green onions, including white parts

1 /2 teaspoon Splenda or sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil for frying

.

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium heat. Measure 1/4 cup and form into patties about 1/2 inch thick - mixture will be slightly sticky. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers.

Quinoa Burgers

1/2 cup quinoa, rinsed
1 med. carrot, peeled and finely grated
1/2 small onion, finely chopped
1 can white beans, drained and rinsed
1/4 cup plain breadcrumbs
1/2 tsp oregano
1/2 tsp basil
salt and pepper to taste

cornmeal to coat the burgers
olive or peanut oil for frying

Bring 3/4 cup water to the boil in a small saucepan, add the quinoa, cover and simmer 12-14 minutes until all the water is absorbed and the quinoa is tender. Mash the beans in a large bowl, then add all the remaining ingredients plus the quinoa, and mix well. Shape into patties and coat with cornmeal. Warm the oil in a sautee pan and cook 6-8 minutes per side, until golden brown. Enjoy!