BLT Tomatoes

Recipe courtesy of Food Network Magazine

  • Prep Time:10 min
  • Inactive Prep Time: --
  • Cook Time:30 min
  • Level:Easy
  • Serves: 4 servings
  • Directions

    Hollow out 4 tomatoes, . Season with salt and pepper and invert to drain. Cook 2 bacon slices with 1 garlic clove; chop, then toss with 1/2 cup chopped lettuce, 1/2 cup chopped stale bread cubes, 2 tablespoons mayonnaise and salt and pepper. Stuff into the tomatoes, then brush with the bacon drippings. Bake 20 to 30 minutes at 425 degrees F.
    Photograph by Antonis Achilleos

    I made this a few weeks ago, it's super easy and good. I added mini chocolate chips to mine.
    8 whole honey graham crackers, crushed OR 1 cup graham crumbs
    2 T packed brown sugar
    1/4 C (1/2 stick) butter or margarine, melted
    16 oz cream cheese, softened
    1/2 C sour cream
    1/3 C sugar
    2 eggs, slightly beaten
    1 T lemon juice
    1 can fruit pie filling OR 2 C fresh fruit
    To prepare crust:
    Preheat oven to 325 degrees F.
    In medium bowl combine graham cracker crumbs and 2 T brown sugar.
    Gradually add butter, stirring until all pieces are evenly coated.
    Press onto bottom and sides of ungreased 9" pie plate; set aside.
    To prepare filling:
    In large bowl beat cream cheese untill smooth.
    Beat in sour cream, sugar, eggs and lemon juice.
    Pour mixture into crust.
    Bake 30 to 35 minutes.
    Cool completely.
    Store tightly covered in refrigerator until ready to serve.
    Top with fruit and serve.
    Makes 8 servings
    My Notes:
    I did not use the fruit, I put the mini chips in instead. I also did not use lemon, I replaced that with vanilla. I'm sure you could have fun with this recipe, it's pretty basic! If you make it, please let me know what you thought and if you changed anything!

    Impossibly Easy Bacon Cheeseburger Pie
    Try this impossibly easy bacon and beef pie recipe made with Original Bisquick® mix from Betty Crocker.

    Prep Time: 25 min
    Total Time: 50 min
    Makes: 6 servings

    6slices bacon
    1lb lean (at least 80%) ground beef
    1/4teaspoon pepper
    1large onion, chopped (1 cup)
    1/4cup ketchup
    1cup shredded Cheddar cheese (4 oz)
    1/2cup Original Bisquick® mix
    1cup milk

    Print these coupons...

    About Concordance™

    1.Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; drain on paper towels. Crumble bacon; set aside.
    2.In same skillet, cook beef, pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in ketchup. Spread in pie plate; sprinkle with cheese and bacon.
    3.In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
    4.Bake 20 to 25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup if desired.
    High Altitude (3500-6500 ft): Increase Bisquick mix to 3/4 cup.

    Quick Tip:
    To save time (and dishes), purchase precooked bacon, found at the supermarket along side the regular bacon.

    Nutrition Information:

    1 Serving: Calories 360 (Calories from Fat 200); Total Fat 22g (Saturated Fat 10g, Trans Fat 1g); Cholesterol 150mg; Sodium 610mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 6g); Protein 25Percent Daily Value*: Vitamin A 10%; Vitamin C 2%; Calcium 20%; Iron 10Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 1
    *Percent Daily Values are based on a 2,000 calorie diet.


    Taco Bake II
    This is a tasty recipe that my whole family enjoys. Very easy to make!

    Prep Time: 25 Min
    Cook Time: 20 Min
    Ready In: 45 Min


    1 1/2 pounds lean ground beef
    1 (14.5 ounce) can diced tomatoes with green chile peppers, drained
    1/2 cup water
    1 cup sour cream
    1 (1.25 ounce) package taco seasoning mix
    8 ounces shredded Colby-Monterey Jack cheese
    1 (18 ounce) package corn tortilla chips


    1. Preheat oven to 350 degrees F (175 degrees C).

    2. In a medium skillet over medium heat, brown the ground beef and drain fat. Add the diced tomatoes with green chile peppers, water, sour cream and taco seasoning mix. Let simmer for 5 to 10 minutes.

    3. In the bottom of a 9x13 inch baking dish, place a layer of tortilla chips. Cover with a layer of the meat mixture then a layer of cheese. Repeat this process until the last layer is cheese.

    4. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly.

    Nutritional Information
    Amount Per Serving Calories: 663 | Total Fat: 40.2g | Cholesterol: 96mg

    Source: AllRecipes




    Sausage and Peppers Sliders


    • 3 tablespoons EVOO – Extra Virgin Olive Oil
    • 1 medium onion, thinly sliced
    • 1/2 small red bell pepper, thinly sliced
    • 1/2 small green bell pepper, thinly sliced or 1 small cubanelle pepper, seeded and thinly sliced
    • 2 cloves garlic, finely chopped or grated
    • 1 tablespoon Worcestershire sauce
    • Salt and pepper
    • 1 pound bulk sweet or hot Italian sausage or sausage links, casings removed
    • 8 cubes of provolone cheese, half-inch thick and 1-inch square
    • 8 small dinner rolls or packaged slider rolls, such as Pepperidge Farm brand, split open and toasted
    Yields: Makes 8 sliders


    Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion, peppers, and garlic to the pan and cook until the veggies are tender, 7-8 minutes. When the veggies are tender, add the Worcestershire and season with salt and pepper.
    While the veggies are cooking, place a second skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Shape the sausage into thin patties and wrap the meat around the cubed cheese. Cook patties 4 minutes on each side until deep brown and firm.
    Place patties on roll bottoms and top with peppers and onions. Set roll tops in place and serve.




    Slow-Cooker Baked Ziti

    All You
    Slow-Cooker Baked Ziti
    Photo: Kana Okada; Styling: Susan Vajarana

    Prep Time: 10 minutes
    Cook Time: 3 hours
    Yield: Serves 6
    Cost per Serving: $2.37


    • 1  15-oz. container part-skim ricotta
    • 1  cup  shredded mozzarella
    • 1  cup  grated Parmesan
    • 1  teaspoon  salt
    • 1  pound  ziti
    • 2  25-oz. jars marinara sauce
    • 2  tablespoons  finely chopped fresh basil leaves


    1. Combine all three cheeses and salt in a medium bowl. Rinse ziti under cold water in a colander, allowing some water to cling to pasta.
    2. Mist inside of slow cooker with cooking spray. Place half of pasta in an even layer over bottom of cooker. Spoon half of sauce over pasta. Dot with half of cheese mixture and half of basil. Repeat with remaining pasta, sauce, cheese and basil. Pour in 2/3 cup water.
    3. Cover and cook on high until pasta is tender, 2 to 3 hours.

    Nutritional Information

    22g (sat 10g)

    All You, JULY 2010

    Gob Cake

    Gob Cake

    Recipe Source: Becky's Diner

    Preparation Time: 20 minutes
    Cook Time: 50 minutes
    Servings: 8

    The Whoopie Pie was invented in Maine back in the 1920s: Like a giant, squishy Oreo cookie, it is two discs of chocolate cake sandwiching a creamy-sweet filling. One of the most popular desserts at Becky's Diner in Portland, Maine, is a cake she makes inspired by the Whoopie pie, frosted with a low-cost icing she found while browsing through a World War II era cookbook. The marshmallow-soft icing gives this cake an evocative old-fashioned character, totally unlike a modern "sinful" boutique gateau.

    1 cup margarine
    2 cups sugar
    2-1/4 cups flour
    1 teaspoon baking soda
    1 teaspoon salt
    1-1/4 cups buttermilk
    3 eggs
    9 tablespoons cocoa powder

    2 cups whole milk
    3/4 cup white flour
    2 cups granulated sugar
    8 tablespoons butter
    1 tablespoon vanilla
    1 cup solid vegetable shortening

    1. Preheat oven to 350 degrees.
    2. Grease 2 9" round cake pans.
    3. Beat together the margarine and sugar. Add flour, baking soda, and salt. Mix slowly, gradually adding buttermilk. Beat 2 full minutes.
    4. Add eggs, then gradually add cocoa, beating another 2 minutes, stopping occasionally to scrape the sides of the bowl.
    5. Pour batter into prepared pans and bake about 40 minutes, until center springs back when gently pushed.
    6. Cool the cake layers 5 minutes, then remove them from pans and cool them completely on a wire rack.
    7. To make the icing, pour the milk into a stainless steel saucepan over medium heat. Gradually whisk in flour until a thick paste forms. Do not scorch! Remove from stove and cool this mixture in the refrigerator.
    8. In a separate bowl, mix the sugar, butter, vanilla, and shortening. Add the cooled paste. Whip for at least 3 minutes until creamy. This makes enough icing to generously frost a 2-layer cake.