Ingredients:

• 1/2 cup mayonnaise
• 1 teaspoon Cajun seasoning
• 1 1/3 pounds ground beef sirloin
• 1 jalapeno pepper, seeded and chopped
• 1/2 cup diced white onion
• 1 clove garlic, minced
• 1 tablespoon Cajun seasoning
• 1 teaspoon Worcestershire sauce
• 4 slices pepperjack cheese
• 4 hamburger buns, split
• 4 leaves lettuce
• 4 slices tomato

Directions:

1. Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
2. In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
3. Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

Ingredients:

• 1/2 cup shredded Cheddar cheese
• 1 tablespoon grated Parmesan cheese
• 1 small onion, chopped
• 1 egg
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound ground beef
• 6 slices bacon
• 6 hamburger buns, split

Directions:

• Preheat a grill for high heat.
• In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks.
• Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.

Potatoes are baked and then hollowed out. The flesh is combined with sour cream, milk, butter, green onions and Cheddar cheese, then topped with more cheese, green onions and bacon.

Ingredients:

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes.

• 2 tablespoons of lemon juice
• 3 medium Avocados
• 1 cup of sour cream
• 1 taco seasoning mix packet
• 1 cup of scallions; chopped
• 7 ounces of olives; chopped tortilla chips; unsalted
• 1/2 teaspoons of salt
• 1/4 teaspoons of pepper, black
• 1/2 cup of mayonnaise
• 21 ounces of bean dip; plain or jalapeno
• 3 tomatoes; seeded and chopped
• 8 oz cheddar, sharp; grated

1. Peel, pit and mash avocados in medium bowl.  Add lemon juice, salt and pepper.  
2. In separate bowl, combine sour cream, mayonnaise, and taco seasoning.  
3. To assemble, spread been dip on a large, shallow platter.  Top with avocado mixture.  
4. Put on sour cream and taco mixture.  Sprinkle with chopped onions, tomatoes, and olives.  
5. Cover with shredded cheese.

Ingredients

• 25 chocolate wafer cookies (about half a 9-ounce package)
• 1/2 cup pecan halves, plus more for garnish
• 4 tablespoons unsalted butter, melted, plus 2 tablespoons, cold, cut into small pieces
• 2/3 cup plus 1 teaspoon sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 4 large egg yolks
• 1/2 teaspoon pure vanilla extract
• 1/2 cup heavy cream

Directions

1. Preheat oven to 375 degrees. In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter; process until moistened. Transfer mixture to a 9-inch pie plate; press into bottom and up sides (use the base of a dry measuring cup to help). Bake until fragrant, 8 to 10 minutes; let cool.
2. Place a large fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, cornstarch, and salt. A few tablespoons at a time, whisk in milk, being sure to incorporate the cornstarch. Whisk in egg yolks.
3. Over medium heat, whisking constantly, cook mixture until the first large sputtering bubble forms. Reduce heat to low; continuing to whisk constantly, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir in teaspoon vanilla and 2 tablespoons cold butter.
4. Pour pudding into crust. Place plastic wrap directly on surface (to prevent skin from forming); chill at least 2 hours and up to 1 day. Just before serving, beat cream, remaining teaspoon sugar, and remaining teaspoon vanilla
Technorati tags: Mississippi Mud Pie, recipe, dessert
5. until soft peaks form. Spread whipped cream over pudding, and sprinkle with pecans.

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I have been so busy for so long I really have neglected this site but starting today, I will be posting a couple of recipes and cooking links a week.  If you are reading this, thanks for staying faithful to the site!