Cheddar Cheese and Bacon Burgers

Ingredients 

Hamburger buns 

2 pounds really lean ground round 

 (makes 8 ¼ pound burgers) 

¾ cup of shredded cheddar cheese 

¾ cup of shredded Swiss cheese 

¾ cup of fresh assorted mushrooms —chopped 

¾ cup of mayonnaise 

6 slices of bacon 

Directions

First fry the bacon saving a little of the grease—chop and put into a bowl—add the rest 

of the ingredients—mix well 

Make hamburger patties—season on both side with salt and pepper.  

Grill on 1 side— 

when you flip the burgers put a small amount of mixture on top—continue to grill with 

the lid down until the burgers are medium well—top with condiments of your choice.  

These burgers are so good  and are just great for a crowd.

Grilled Bananas and Ice Cream

INGREDIENTS

1/3 cup butter

1/3 cup maple syrup

1/3 cup heavy cream

¾ cup chopped pecans

Fresh mint

4-6 bananas

Vanilla ice bream

DIRECTIONS

• Heat butter, syrup and heavy cream in a saucepan.
• Bring to a boil and reduce heat and simmer for 5-10 minutes until thick. Stir in pecans.
• Cook the whole bananas in their skins on a hot grill for 4-5 minutes, turning until the skins are blackened.
• Peel bananas.
• Serve peeled bananas with a scoop of vanilla ice cream and sauce.

Bacon Wrapped Shrimp

Ingredients 

1 pound of jumbo Shrimp 

( cleaned and deveined) 

 1/3 cup of olive oil for frying 

 3 tablespooons of butter 

1/2 pound of bacon 

Sauce: 

1/4 cup of ketchup 

1/3 cup of mustard 

2 tablespoon of hot sauce 

1/3 cup of honey 

1/3 cup of brown sugar 

Directions 

The first thing you are going to do is season the shrimp with salt and pepper. In the 

meantime, slice your bacon in half and wrap 1 piece around each piece of shrimp. 

Saute the shrimp in 3 tablespoons of butter and about 1/3 cup of olive  oil.  The bacon 

will throw off a lot of fat. Continue until browned on both sides.  

Take the shrimp out and drain on paper towel.  In the same pan on  low heat, add the 

rest of the ingredients and cook until well incorporated and bubbly.  Add the Shrimp 

back in to cook for a few more minutes.

Pasta Primavera

INGREDIENTS

1 pound pasta

3 carrots, peeled and sliced

2 medium zucchini, chopped into small pieces

2 squash, chopped in small pieces

1 onion, sliced

Olive oil

1 cup mushrooms, sliced

1 tablespoon Herbs de Provence

Salt and pepper

1 stick butter

2 cups whipping cream

1 ¼ cup Parmesan cheese

¼ cup chopped basil

DIRECTIONS

• Roast vegetables with olive oil, Herbs de Provence, salt and pepper at 400° for 25-30 min until soft. Set aside. 
• Melt butter in sauté pan. Add whipping cream and heat through. Add cheese, stirring until smooth. Season with salt and pepper.
• Add roasted vegetables and mix to coat evenly. Add basil.
• Toss pasta into sauce. Serve with cheese.

Bread with Caramelized Tomatoes and Ricotta Cheese

INGREDIENTS:

1/4 olive oil
2 cloves of crushed garlic
1 tablespoon of fennel seed
2 cups of cherry tomatoes-halved
1 teaspoon each of salt and pepper

12 slices of crusty bread
olive oil for brushing
1 1/2 cups of fresh ricotta
chopped basil leaves

DIRECTIONS:

In a small bowl combine olive oil, garlic, fennel seeds, salt and pepper--set aside!

Arrange tomatoes cut side up on a baking sheet, spoon olive oil mixture over tomatoes.  Sprinkle with salt.
Bake at 300 degrees until very soft, about 1 hour.

Brush top of bread with olive oil--bake at 400 degrees for 8-10 minutes.
Spread tablespoon of ricotta cheese on to each slice--top with tomatoes and a sprinkle of basil!

Broiled Grapefruit

INGREDIENTS:

2 grapefruits halved

2 tablespoons of brown sugar

1 1/2 tablespoon of flour

1 teaspoon of fresh grated ginger

1/4 teaspoon of ground cinnamon

2 tablespoons of softened butter

DIRECTIONS:

Combine all the ingredients except the grapefruit.   the mixture will be crumble--distribute evenly on top of the 4 grapefruit halves.  

Broil until the top if bubble!-- this is really delicious!!

Spinach Ricotta Balls

INGREDIENTS:

3 cups of fresh chopped spinach
1 pound of fresh ricotta
1/2 cup of grated cheese (Romano, Parmesan)
1/4 cup of fresh chopped parsley
1 egg
1/4 cup of breadcrumbs
1 teaspoon each of salt and pepper
1 stick butter
12 fresh sage leaves
Parmesan shavings
pinch of ground nutmeg

DIRECTIONS:

Combine spinach, ricotta, cheese, parsley egg and breadcrumbs.  Season with salt, pepper and nutmeg.  Form into small balls.  Place in a greased casserole dish.  Top each piece with a little butter and Parmesan shavings.  Bake at 350 degrees for 30 minutes.

In the meantime melt 1 stick of butter in small pan--add 12 leaves and sauté for 2-3 minutes.

When ricotta balls are done pour on to each one!