Southwestern Burgers

Ingredients:

• 1 (4 oz) can green chilies
• 4 tsp ground cumin
• 1 tsp chili powder
• 3/4 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp pepper
• 2 lbs ground beef
• 3/4 lb pork sausage
• 8 slices Pepper Jack cheese
• 8 hamburger buns, split & toasted
• 8 lettuce leaves
• 1 large tomato, sliced
• 1-2 ripe avocados, peeled & sliced
• optional mayo or mustard

Directions:

1. Combine in a large mixing bowl: green chilies, ground cumin, chili powder, garlic powder, salt, pepper, ground beef, and pork sausage. Mix well.
2. Shape into hamburger patties.
3. Grill on a preheated grill, covered - over medium heat for 5 minutes on each side. Internal meat temperature should reach 160 degrees F.
4. After cooking both sides of each hamburger, top burgers with 1 slice of Pepper Jack cheese. Cook uncovered for an additional 2 minutes so cheese can melt.
5. Serve on toasted buns with lettuce, tomato, avocado, and your choice of mayo or mustard.

This recipe is being shared on What's New Wednesday (5) over at Grateful Belly - AND - Whimsy Wednesdays over at The NY Melrose Family, go see what everyone else is sharing!!

Cobb Salad Sammies

Ingredients:

• cocktail croissants
• 1/4 cup mayonnaise
• 1/2 tsp prepared horseradish
• 1/4 tsp basil
• lettuce
• 1 med. tomato - sliced
• 1/2 red onion - sliced
• American cheese slices
• bacon strips - fully cooked
• deli ham slices
• hard-boiled eggs (1 per person)
  

Preparations:

1. In a small bowl, combine the mayonnaise, horseradish sauce and basil.
2. Split the croissants. Spread a small amount of sauce on 1/2 the split croissant.
3. Layer cheese, vegetables, meats, and slices of hard-boiled egg.
4. Enjoy!

Hint: This was a simple and satisfying meal for my family after a long day of school and appointments. The guys were thrilled to pair their *mini* sandwiches with fresh blueberries and strawberries instead of potato chips. The original plan was to purchase regular size croissants for these sandwiches - but the local grocer had a box of cocktail croissants for the same price as 6 regular size croissants. They were easy to hand and look like more food than we actually ate. Definitely going to buy these *minis* again!

This recipe is linked up over at

Grateful Belly on What's New Wednesday - Go check out all the great links!!

Strawberry Kissed Poundcake

Ingredients:

1 strawberry cake mix

1 instant vanilla pudding mix (4 serving size)

4 eggs

1 cup water

1/3 cup vegetable oil

1 1/2 cups mini chocolate Kisses (<----secret weapon!)

1 cup creamy chocolate icing

1 - Preheat oven to 350 degrees F. Grease and flour 9 inch bundt pan.

2 - In a large mixing bowl combine: strawberry cake mix, vanilla pudding mix, 4 eggs, 1 cup water, 1/3 cup vegetable oil until combined (still slightly lumpy). Slowly add remaining Kisses.

3 - Pour batter into prepared pan. Bake at 350 degrees F for 55-60 minutes or until table knife inserted comes out clean.

4 - Cool completely on wire rack before removing from pan.

5 - Once completely cool, turn upside down on serving plate.

6 - In a microwave safe dish, heat chocolate frosting for 45 seconds. Stir well. Spoon or slowly pour over cake on serving plate.

7 - **Add sprinkles**

Hint: Cakes taste better with sprinkles :)

I linked this recipe up over at Grateful Belly...go see what other awesome recipes and ideas are being shared there this week!