Submitted by Eileen Hundt

This is definitely not your average cheeseburger. I love the flavor combination of savory, sweet and tart/tangy. The burger itself is made up of a meatloaf mix and it is very moist, juicy and flavorful and then it gets topped off with an amazing cheese spread that has cream cheese, sharp cheddar cheese, nuts, dried fruit, sweet Vidalia onion etc. and it just makes the burger even more fantastic, plus it has bacon and then whatever other burger toppings you would like! This is a perfect summer meal to share with family and friends and I highly recommend that you try it out! YUMMY!

Cheese Spread

• 1 (8-ounce) package cream cheese, softened
• 1 C. shredded sharp Cheddar cheese
• 1/3 C. slivered toffee glazed almonds, slightly chopped
• 1/4 C. Vidalia onion, minced
• 1/4 C. dried cranberries (I used cherry-flavored Craisins)
• 2 Tbsp. fresh parsley, minced
• 1 tsp. Worcestershire sauce
• 1/4 tsp. paprika
• 1/4 tsp. salt 

In a medium bowl, combine cream cheese, Cheddar, almonds, onion, cranberries, parsley, Worcestershire, paprika, and salt, mixing to blend. Refrigerate until ready to use. 

Burgers 

• 1 C. Vidalia onion, minced
• 1/2 C. red bell pepper, minced
• 1 clove garlic, minced
• 1 C. dry bread crumbs
• 1 large egg
• 1/4 C. ketchup
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. steak sauce
• 1 tsp. dry mustard
• 1/2 tsp. ground paprika
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 pounds ground chuck
• 12 slices bacon, cooked
• fruit-and-nut cheese
• 6 hamburger buns
• 6 slices tomato - optional
• 6 green lettuce leaves - optional
• Dijon mustard -optional

Spray a large nonstick cooking skillet with cooking spray, and heat over medium-high heat. Add onion and bell pepper. Cook, stirring occasionally, until vegetables soften, approximately 3 minutes. Add garlic, and stir for 1 minute. Transfer vegetables to a large bowl, and let cool completely. Add bread crumbs, egg, ketchup, Worcestershire, steak sauce, dry mustard, paprika, salt, and pepper to vegetable mixture, mixing well. Add ground chuck, mixing until just combined. Shape mixture into 6 patties, and place on a baking sheet. Cover, and refrigerate for at least 1 hour.

Preheat grill to medium-high heat. Grill burgers, turning once, just until they feel firm when pressed in the centers (meat should bounce back), approximately 5 minutes per side. Remove from heat, and immediately top each burger with 2 slices of bacon and desired amount of Fruit-and-Nut Cheese. Serve on buns, with tomato, lettuce, and Dijon mustard.

Submitted By Tara Curran

Take chicken breasts and cut them into thin strips.  

Beat them with a meat mallet  

Then dip the strips into beaten eggs and bread crumbs, I use the store brand but you could make your own 

Fry them in Olive oil and a stick of butter.  

Place cooked chicken into a pan about an inch deep. 

Cover them with Contenta tomato sauce, or use your own, and fresh wet mozzarella.  

Bake at 350 until cheese is melted.