Jalapeno Bacon Cheeseburgers and Texas Cheese Fries with Jalapeno Ranch

By: Erica Strauss

Recently on a trip to Chili’s Bar and Grill I was flipping through the menu and found myself staring longingly at the Texas Cheese Fries. I had them only once or twice in my past, but they were so delicious that the memory stuck with me.  However, as the appetizer runs about twice my daily calories I skipped this choice and decided to figure out a way to make this treat at home.  Since just bacon and cheese covered potatoes didn’t sound like a balanced enough meal I threw in a burger- hey why not!  Heads up, the ranch dressing and the bacon both need to hang out for a couple hours so plan accordingly. Warning: this IS spicy, but can be controlled by how many pickled jalapenos you add. The cheese fries- well more like cheese boats- taste great even without the jalapenos on top. I’m a not a super wimp when it comes to spice, but even my face was red, mouth on fire, nose clearing, and starting to sweat- so get out your best spice quenching beverage and enjoy!

 

 Jalapeno Bacon Cheeseburgers

(Serves 4)

 – 1 lb ground beef

– salt

– pepper

– onion powder

– garlic powder

– 4 slices pepper jack cheese

– ½ lb bacon (cooked from before)

– pickled jalapenos

– mayo

– 4 buns

Combine ground beef with the salt, pepper, onion powder and garlic powder. I’m terrible about measuring. If you must have measurements use the same as the ranch dressing, but I think I may have use a little more.  Form into 4 patties. Salt and pepper the tops of the patties.  Cook burgers, top with pepper jack cheese to melt.  Assemble your cheeseburger with the bacon, jalapenos and mayo as desired.

 

Texas Cheese Fries

    (Serves 4-6)

Notes: Cook bacon ahead of time to give it time to cool/come to room temperature.

– 6 russet potatoes

– 1 cup shredded cheddar cheese

– ½ lb bacon (cook whole pack- use the other half for the burgers)

– optional: pickled jalapeno slices

Directions:  Stab potatoes several times with a fork.  Cook three potatoes at a time in the microwave for 9 minutes for each batch. This should cook the potatoes all the way through.  Allow potatoes to cool slightly to be able to handle.

Preheat oven to 450 degrees. Spray non-stick spray on a baking sheet. When cool, slice potato vertically (long way) and use a spoon to remove some of the center of each half of the potato- should look like a boat with thick walls. Basically you want enough of a dip in the potato to melt some cheese and drop some bacon in, but still keep as much of the potato as possible.  Once your boat is made, cut again but this time horizontally-across the middle of the boat.  Arrange potato quarters on the baking sheet.  Bake for 25 minutes.  Remove from oven and sprinkle on shredded cheese, bacon, and jalapenos if you choose. (We added jalapenos after cooking.) Return potatoes to the oven for 5 minutes to melt the cheese.

Serve with Jalapeno Ranch for dipping

Jalapeno Ranch Dressing/Dip

(Serves 4- double if you like a lot of dipping)

Notes: make 1+ hours ahead, I shot for 4 hours. I used light mayo, sour cream, and light buttermilk)

– ¼ c mayonnaise

– ¼ sour cream

– 2 tbsp juice from pickled jalapenos

– 1 tbsp buttermilk

– 1/8 tsp salt

– ¼ tsp onion powder

– 1/8 tsp garlic powder

– 1/8 tsp pepper

– 1-2 tbsp pickled jalapeno slices

Directions: Combine mayo, sour cream, and jalapeno juice in a bowl. Stir in buttermilk, add spices, and then stir in jalapenos. Cover and refrigerate 1+ hours.

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Moosewood’s Cauliflower Cheese Pie

By: Katie Kleino

From: Recipe Source

-----------------------POTATO CRUST-----------------------
            Butter (for greasing pan)
       2 c  Grated raw potato
     1/4 c  Grated onion
       1    Egg, lightly beaten
       1 ts Salt
       1 tb Flour
            Olive oil (for brushing)

 --------------------------FILLING--------------------------
       1 tb Olive oil
       1 lg Onion, thinly sliced
       2    Cloves garlic, finely chop
            Salt & pepper to taste
     1/2 ts Dried basil
     1/2 ts Dried thyme
       1    Med. cauliflower, coarsely
            Chopped
       1 c  Grated Cheddar cheese
       2    Eggs
     1/4 c  Milk
            Paprika (for sprinkling)

For directions, click here.

King’s Hawaiian Baked Ham and Swiss Sandwiches

By: Grace Verage

From: Recipe Schmessipe

This was sooo delicious! Although you never see Hawaiian Rolls at the coop, they are pretty inexpensive and really make this meal delicious! If you didn’t want to buy Hawaiian Rolls, I’m sure you could use any other soft bread and it would be delicious.

Ingredients:

1 12 pack of King’s Hawaiian Original Rolls (or a co-op bread… preferably soft)
Ham Steak (Co-op ingredient!)
1 lb. Swiss cheese, thinly sliced (I bought provalone)
1 1/2 sticks butter
3 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
3 teaspoons of poppy seeds
1 onion, chopped

For cooking directions, click here.

Brakebush Chicken Cordon Bleu Sandwiches

By: Katie Rivers

Ingredients:

– Brakebush Chicken

– Sliced Ham

– Cheese (Swiss)

Instructions:

1) Bake chicken according to directions.

2) In the last 5-10 minutes top with slice of ham and cheese

Serve as sandwiches or a la carte.

Easy Brakebush Chicken Parmesan

By: Rachel Gray, Katie Rivers, Jana Chase

Ingredients:
– Brakebush Chicken
– Tomato Sauce
– Cheese (Preferably Mozzarella but whatever you have!)

Instructions:
1) Thaw and cook Chicken (if uncooked)

2) Spread chicken on the bottom of a casserole dish.
3) Pour tomato sauce all over chicken
4) Top with cheese

Serve with pasta

Corinne’s Co-op Shepherd’s Pie

By: Corinne Johnson

FEEDS 8 with leftovers
2lbs ground beef, cooked
8 servings instant mashed potatoes (real would be better, but sometimes I’m lazy)
1 can of corn
1 can of peas (or any veg. of your choice – there’s lots to choose from at the co-op)
8 oz of shredded cheese (I use cheddar, but any kind would work)
Layer meat in bottom of a cake pan or large baking dish. Cover with mashed potatoes. Then, layer with veggies and top with cheese. Bake at 350 just long enough for the cheese to completely melt, but not burn. About 15-20 minutes. Enjoy.
Smaller families can halve the recipe OR make the same amount in two square pans. One for dinner tonight and a second to freeze for future use.

Ricotta Pizza with Fresh and Roasted Tomatoes

By: Grace Verage

Had this last night… it was DELICIOUS.

I make my own Pizza dough. It’s really simple. I have my recipe from Pioneer Woman. You can find it here:

TO MAKE THE CRUST: (Makes 2 pizza doughs)

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then *Option 1*) cover the bowl with a damp dish-towel and put it in a warm place to rise (I use my oven) for 2 hours.

or *Option 2*) Pioneer woman’s suggestion: cover bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.