In a saucepan, on medium heat, cook ground beef, bacon, onion, and garlic until hamburger is thoroughly cooked.
Add all other ingredients and stir well. Civer. Reduce heat and simmer on stovetop for up to on hour, stirring occasionally.
You can also bake in the oven at 350 degrees for 45 min.

1. Combine all meatball ingredients in a bowl. Make sure not to “over combine”.
2. Roll meatball mixture into golf ball sized balls, bake on cookie sheet in preheated oven at 350 degrees for 20 minutes, until browned and cooked to correct internal temperature.
3. While meatballs are cooking, in a large bowl combine all sauce ingredients, except scallions, together stirring well.
4. Place the cooked meatballs in slow cooker, and pour sauce over top. Stir gently.
5. Cook for 4 hours on low, serve with chopped scallions.

Filling:
Sauté serrano chiles, garlic, and portabella mushroom in oil until softened. Take out of pan and place directly on softened cream cheese. Add salt, onion powder, granulated garlic, and black pepper; mix to combine flavors. Add shredded Swiss cheese and mix again. Place in refrigerator.

Burger: Put mushroom mixture in a food processer and pulse on low 1 second at a time until finely diced but not minced. Add to burger along with salt, black pepper, and garlic. Mix well together, making sure mushroom mixture is even distributed throughout. Form four 3 oz. patties. Take 1-2 tablespoons of refrigerated cream cheese mixture and place on patty. Form four 2 oz. patties and merge together with 3 oz. patties, pinching sides together and then forming back into burger form. Season lightly with salt and pepper. Heat butter and cook to desired rareness in cast iron skillet or on the grill.

Serve on toasted onion bun.

Prepare rice and set aside.
Sautee chopped onion and garlic in olive oil 5 min or until softened medium heat.
Add Rice, beans and can tomato stirring gently to incorporate.
Add Soy Sauce and mix well
Simmer on low 10 minutes

Directions (Toasted Bread):
1. Place cubed bread on a half sheet pan and pour melted butter over it and toss.
2. Toast the bread in a 350F oven for about 10 minutes or until bread is toasted.

Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Spread the 2 oz of melted butter in the bottom of a baking pan, then sprinkle the brown sugar and raisins in the bottom of the pan.
3. In a large bowl mix together the milk, sugar, eggs, vanilla, and cinnamon. Stir to combine.
4. Toss cubed bread into milk mixture to moisten (about 3 minutes). Use a slotted spoon to place bread mixture into pan.
5. Pour enough milk mixture over bread until it comes to the top, gently pressing down as you go.
6. Bake for about 20-30 minutes.

BAKING TIPS:
• Once out of the oven, invert pan over plate and allow to cool.
• Due to the topping of this bread pudding, it will stick to pan if allowed to cool in the pan.

Directions:
1. Heat oven to 400 F
2. In a large mixing bowl combine pumpkin, condensed milk, eggs, ground spices, salt, and vanilla extract. Blend well.
3. For the streusel topping: Combine brown sugar and flour; cut in the butter until crumbly. Stir in chopped pecans and set aside.
4. Pour pumpkin mixture into the unbaked pastry shell. Bake for about 15 minutes.
5. Reduce the oven temperature to 350 F. Bake for 25 minutes longer.
6. Sprinkle streusel topping over the pie. Continue baking at 350 F for about 20-25 minutes longer, or until golden brown, and the filling is set.

Remove the fronds from the fennel and reserve them. Slice the bulb in half, remove the core and thinly slice. Peel and quarter the onion and slice thinly. Place both in a bowl and toss with the salt, pepper and olive oil. Squeeze the lemon juice in and add the feta, toss everything gently together. Roughly chop the herbs (including the fennel frond) and toss them in too. Refrigerate the salad for 30 minutes before serving.

Heat your oven to 375 and spray an 8×8 Pyrex dish with no stick (this makes it easier to clean). Lay the oregano sprigs in the bottom of the dish and sprinkle them with 1/2 tsp garlic salt.

Arrange the thighs on top. They will generally have an extended flap of skin – if you pull that out and lay it flat on top it will turn into a crispy treat attached to each thigh.

Pour the buttermilk over the thighs, then sprinkle the poultry seasoning, remaining garlic salt and pepper on top.

Put the pan in the oven and roast the thighs – watch for them to begin releasing their juices. When they do, start basting them, you want to baste every 15 minutes for 45 minutes then leave them alone until the skin is deep brown and crispy (3 bastes). The beauty of this method is that all those juices basically prevent you from burning or drying them out so let them go as long as you need for perfect skin.

Spray a 9×9 pan (use 8×8 if you like thicker treats) with non stick cooking spray (I use butter flavored, but neutral works as well) and then line it with a strip of parchment that comes over the edges on 2 sides (so – a 9×16 or so strip) – this will help life the treats out of the pan.

Toss the chocolate chips with the cinnamon and cayenne.

Melt the butter over medium heat in a saucepan, allow it to brown slightly so that it smells toasted and nutty. This will take 4-5 minutes. Turn the heat to low and add in the condensed milk, vanilla and salt. Stir in the marshmallows and keep stirring until they completely melt.

Turn the heat off and stir in the rice cereal, then the graham crackers, then finally the chocolate chips (make sure to get all of the cinnamon and cayenne in there too). Spread the mixture with a spatula and smooth the top.

Allow the treats to cool completely before lifting them out of the pan and cutting. These are rich so we cut them into smaller squares but the size is entirely up to you!