Chocolate Chip Walnut Cookies, Gluten Free

For the second year in a row, I am involved in a cookie swap hosted by Veronica's Cornucopia.  I mail 3 dozen cookies to three people and they each mail me a dozen cookies.  The kids can't wait until the cookies start arriving!  

This year I wanted to get my cookies out early so as soon as I received my assignment for The Secret Recipe Club, I went straight to the cookie section in Taryn's blog.  Her blog, Sweetly Serendipity has an awesome variety of recipes and I was pleased to see that I had many cookie recipes to choose from.  I chose the Chocolate Chip Walnut Cookies because one of my recipe swappers eats gluten free.  This was a bonus for me as I eat gluten free too and love trying new recipes. I only ate one but they were really, really good. 

I loved that there was maple syrup in here instead of sugar.  Everyone who ate these loved them.  Even the ones who claim they can "tell" when a cookie is gluten free, were blissfully unaware that they were gluten free.  My kids were sad that they didn't get to eat too many as I had to package them up for shipping.  

Chocolate Chip Walnut Cookies, Gluten Free Recipe
Adapted from Sweetly Serendipity

2 ½ cups almond flour
½ teaspoon salt
½ teaspoon baking soda
½ cup (1 stick) unsalted butter
½ cup maple syrup, (use the real stuff!)
1 tablespoon vanilla extract
1 cup walnuts, toasted
1 cup dark chocolate chips (I used semi sweet)

Preheat over to 350°F. Line a baking sheet with parchment paper.

In a large bowl, combine almond flour, salt and baking soda. Set aside.

In a small saucepan melt butter, then add maple syrup and vanilla, and mix to combine.

Make a well in the middle of the dry ingredients, and pour wet ingredients into the dry. Mix to combine.

Fold in walnuts and chocolate chips. Mixture will be thinner than normal cookies but they will be fine. Scoop dough onto prepared baking sheet, about 3 inches apart.

Bake at 350° for about 12-14 minutes, or until golden brown and set. 

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Cinnamon Pull Apart Bread

My family is crazy for bread.  They can't seem to get enough of it.  We make some sort of bread every week and my kids take turns helping me.  Punching the dough is the funnest part of course.  My daughter helped me make this bread.  When she was mixing the dry ingredients, I heard her say, "Two cups of SALT?  Really?"  I then realized that she was reading the directions wrong and wanted to add 2 cups flour, 2 cups sugar and 2 cups salt.  Glad I was there to catch the mistake!  We started over!

This month for The Secret Recipe Club I loved looking through Karens blog Cinnamon Freud.  I was pleased as punch to find this awesome Cinnamon Pull Apart Bread. I knew that they family would absolutely love it!  It was simple to make and the dough was really easy to work with.  

Everyone loved it and they can't wait to make it again!  Thanks Karen for a fantastic recipe! 

CINNAMON SUGAR PULL APART BREAD
Recipe from Cinnamon Freud

For the Dough:
3 cups all purpose flour, divided
1/4 cup granulated sugar
1 envelope active dry yeast
5 tablespoons warm water, divided
1/2 teaspoon salt
2 ounces butter
1/3 cup milk
2 eggs, room temperature
1 teaspoon vanilla extract

For the Filling:
1 cup granulated sugar
1/2 cup light brown sugar
1 tablespoon cinnamon
Pinch of salt
2-3 ounces butter, melted

In a large bowl combine 2 cups of flour, sugar, and salt. Set aside

In a saucepan combine milk and butter over medium heat.  Stir together over heat until butter is melted.  Let cool until mixture reaches 115-125°F. Stir in vanilla extract and 2 tablespoons water.

Combine 3 tablespoons warm water and yeast with a pinch of sugar.  Let sit until foamy, about 10 minutes.
Stir into wet ingredients. 

Pour the wet ingredients into the dry ingredients and mix until just combined.  Add in eggs one at a time and mix until incorporated.  Stir in 3/4 cup of flour and stir for 2 minutes.

Place dough in a large greased bowl.  Cover and let rise in a warm place until doubled in size, about 1 hour.

In a small bowl mix together the sugar, light brown sugar, cinnamon, and salt for the filling.  Melt the 2 ounces of butter for the filling in a saucepan over medium heat until it turns a brown, 5-10 minutes.  Grease a 9 inch by 5 inch loaf pan.  Set aside.

Punch down the dough and knead in 2 tablespoons of flour.  Cover and let rest for 5 minutes.  Place on a lightly floured surface and roll dough out to a 12 inch by 20 inch long rectangle.  Brush with melted brown butter. Sprinkle cinnamon sugar mixture on top.

Slice dough into 6 vertical strips.  Then cut into 6 horizontal strips to make 36 total strips.  Layer the strips in the prepared loaf pan. Just kinda stack and layer them in there while the pan is tipped on its side. They don't have to be super neat, just push them in there. Cover and let rise in a warm place until almost doubled in size, 30-45 minutes.

Meanwhile, preheat the oven to 350°F.

Bake for 30-35 minutes until golden brown.  Run knife around the edges of pan.  Invert onto a plate and flip back over.  Serve warm.

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Garlic Fries

I love all the blogs that I am introduced to on the Secret Recipe Club. This month I had the privilege to peruse Tea and Scones. I found several delicious recipes, however I limited myself as this month I am eating a vegan diet. I chose her Garlic Fries. She said that she could devour these with just about anything and I completely agree!

I picked up a whole bunch of fingerling potatoes at the farmers market.  I am also avoiding oil so I just roasted these with water and no oil. The fingerling potatoes crisped up just fine without oil. 

I made some frozen fried for the kids and they loved the garlic on them. I'm thinking that we have a new way to make fries now. 

This is day 23 of 30 Days of Vegan recipes.  I am so loving this way of eating. Not difficult at all.  

Garlic Fries Recipe
Adapted from Tea and Scones

3 cloves garlic
1 tsp. garlic powder
1/2 tsp. salt
3 baked potatoes or fingerling potatoes or frozen french fries

Heat garlic cloves and a bit of water and water saute garlic for a minute or so.  Set aside.

Cut potatoes into sticks or use small fingerling potatoes.  Toss potatoes with water sauteed garlic and sprinkle with garlic powder and salt. Toss to combine.  Bake at 450 for about 35 minutes until potatoes are done.

If you're using frozen fries, cook first according to directions and then toss with garlic, garlic powder and salt. Put back in oven for about 5 minutes.

Alternate method:  You can use a couple of tablespoons of oil on the potatoes as well. 







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Scrumptious Shrimp Scampi

We love shrimp. The whole family does.  But we don't eat it too often.  We go to Red Lobster once a year for all you can eat shrimp and then have the occasional shrimp basket at Culvers.   I never make it.  Weird, huh.

This month for The Secret Recipe Club, I was assigned Danielle's blog Hugs & CookiesXOXO. Now, if you're familiar with Danielle's blog, you'll know that she has the most fabulous treats.  Her pictures are completely mouthwatering. I just went back there again and saw Deep Fried Snickers Bars. We have a private joke around here, every time I make something really healthy, the family says, "I'll bet deep fried snickers bars are better!" 

I drooled looked at tons of Danielle's tasty treats.  Then I saw her Scrumptious Shrimp That Will Knock Your Socks Off!!  The title alone just grabbed me!  I knew right away that it was high time that I made shrimp scampi for the family.  

This was super easy to make and the whole family loved it. My shrimp loving son probably ate half of it and continues to request that I make more.  She also has a Coconut Shrimp that looks amazing. 

Scrumptious Shrimp Scampi
Adapted from Hugs & CookiesXOXO

1 stick of butter
2 lbs. shrimp, deshelled and deveined (thawed and dried)
Sea salt, paprika, pepper, garlic powder, turmeric
1 1/2 lemons, thinly sliced

Directions: 
1. Line a baking pan (with sides) with nonstick foil.
2.  Lay the butter on the pan and place in the oven until melted, 3-4 mins.
3. Remove and lay lemon slices on the pan.
4.  Place the shrimp on the lemon slices.  Season with the above spices evenly & generously and then flip and season the other side.
5.  Bake at 350 for 10 mins.  Flip shrimp over and bake another 10 minutes or until fully cooked through.  Serve over pasta or rice using the rest of the lemon/butter sauce in the pan!


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White Beans, Ham & Bacon Skillet

This month for the Secret Recipe Club I was assigned Our Eating Habits.  Jamie has an awesome blog with plenty of great food to choose from. I thoroughly enjoyed looking all she had shared. I settled on her White Beans with Ham.  

It really is the perfect dinner for me.  We always have ham in the house. It is the one meat that they boys will actually eat so it's a staple in the fridge.  I also always have beans.  I'm obsessed with beans and practically devote an entire cupboard just to beans.  No joke. 

This was a very quick but completely delicious meal. Jamie served hers with cornbread which sounded awesome but I wasn't about to turn the oven on in 95 degree heat!  So I ate mine with gluten free chips.  The only change I made was to add some minced bacon.  I keep a bag of real minced bacon in the freezer.  When cooking the ham, I decided to add a couple of tablespoons of the minced bacon, just to amp up the flavor a bit.  It was delicious and I know I'll be having it again!

White Beans, Ham & Bacon Skillet Recipe
Adapted from Our Eating Habits

1 tbsp butter1 tbsp. bacon grease (or just more butter)
1 1/2 cups chopped, cooked ham
2 tbsp. chopped bacon
1 cup onion, chopped
4 garlic cloves. minced
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 cup minced fresh parsley (I didn't have this)
2 cans Great Northern Beans or white kidney beans, drained and rinsed


1. Melt butter and bacon grease in large skillet, add onions, ham, bacon and garlic. Saute for 5 minutes until onion is tender.

2. Stir in remaining ingredients plus 1/4 - 1/2 cup of water. Bring to a boil. Cover, and simmer for 5 minutes, stirring it once in a while. Taste and season as desired.



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Baked Potato Burritos

 

 

I have been intrigued by the thought of eating vegan.  I can completely understand the health benefits but haven't yet made the switch.  I enjoyed looking through Brittany's blog We Heart Vegan this month for the Secret Recipe Club. She has a lot of recipes that I plan on making in the future.

 

I often put my meals on a potato rather than bread.  I loved making this specifically for the potato though. I made two sweet potatoes and two regular potatoes. The beauty of this meal is that it is incredibly versatile.  You can add whatever you'd like. Basically anything you would put on a regular burrito. 

 

 

Baked Potato Burrito Recipe
Adapted from We Heart Vegan

4 medium sized potatoes, any type you prefer
2 can green chilies
1 medium onion
1/2 medium green pepper
1 tbsp. minced garlic
1 can kidney beans
1 can pinto beans
Salt, black pepper, and any spices you prefer, I used a bit of cumin
Salsa or Bean dip, anything you have on hand; I used a few tablespoons of salsa
Hot sauce, as needed

Directions:
In a preheated oven, bake your potatoes.
Meanwhile, in a skillet over medium heat, sauté the onions, green peppers and green chillies in a little bit of olive oil, salt, pepper, and spices. Add in the remaining ingredients and heat through. Add whatever ingredients you like in your burrito, I was simply using what was on hand.

Slice open the baked potato and top the the bean mixture. Drizzle or douse with hot sauce and enjoy!!



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Jalapeno Corn Fritters with Sweet Pepper Pineapple Salsa

 

 Small, fried, finger food.  Gluten free and delicious too? What's not to love? 

 

I had a blast visiting Mariel and Mary Anne's blog Feast on the Cheap. They have amazing recipes and fantastic pictures of their recipes.  I chose several to make but decided on the Jalapeno Corn Fritters to showcase this month. 

 

The recipe called for Old Bay seasoning.  I didn't have this but I have a whole cupboard full of spices so I set out to make my own. I looked online and there were several versions of Old Bay recipes.  I sorta mixed a couple and made my own. It seemed to turn out pretty good. 

 

 

 I wasn't sure what the texture the corn mixture was supposed to be.  It wasn't thick enough to make a patty but putting heaping tablespoon into the hot oil worked perfectly.

 

 

 

After my bacon grease accident last month, I quickly decided that my husband would help me make these. After this first batch, I handed him over the batter and he did a great job making them.

  

 

 

These turned out beautiful and were very quick to put together.  The pineapple salsa was such a good addition to the Corn Fritters.  The sweet and the freshness were a perfect match.  I really couldn't stop eating these and ate way too many.

 

 

 

I'm so glad that The Secret Recipe Club introduced me to Feast on the Cheap.  I know I will be back visiting often! 

 

 

 

 

Jalapeno Corn Fritters with Sweet Pepper Pineapple Relish Recipe

Adapted form Feast on the Cheap

 

Sweet Pepper Pineapple Salsa

1/4 cup sweet onion, diced

1 20 oz. can pineapple, diced

1 small red pepper, or 1/2 large, diced

Juice of 1 lime

1/2 tsp. salt

2 tsp. honey

 

Combine everything and store in refrigerator until ready to use.

 

Corn Fritters

 

1 jalapeno, seeded

2 cans of corn or about 4 cups of frozen corn, divided

1 egg

1/2 cup milk

1/2 cup cornmeal

2 tsp. Old Bay Seasoning OR use spice recipe below

1 tsp. minced garlic

1/3 cup flour, I used gluten free

Salt and pepper to taste

Canola oil

 

In a food processor or blender, combine 2 cups of corn kernels and jalapeno, process until quite smooth, about a minute. 

 

In a large bowl, whisk together egg and milk until smooth and stir in cornmeal, flour, garlic, Old Bay (or seasoning recipe below), salt and pepper.  Mix in remaining whole corn kernels and pureed corn. 

 

Pour about 1/2 inch oil in a deep skillet and heat oil until very hot. Using a spoon, scoop corn batter by tablespoons into hot oil. Fry until golden brown on both sides, it only takes about 2 minutes per side tops. Transfer to plate with paper towels on it and serve topped with Sweet Pepper Pineapple Salsa.

 

Old Bay Seasoning (copycat)

 

2 tsp. celery salt

1/4 tsp. paprika

1/8 tsp. black pepper

1/8 tsp. cayenne pepper

1 pinch EACH of dried mustard, nutmeg, cinnamon, allspice and ginger

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Bacon and Cheddar Deviled Eggs

This month for the Secret Recipe Club I was excited to make something from Tina's blog.  She has so, so, so many awesome recipes on her blog Mom's Crazy Cooking.  I chose her Bacon and Cheese Deviled Eggs.  I had just been talking to my MIL about deviled eggs and have been craving them.  I saw Tina had several deviled egg recipes but this one jumped out at me.  Yea, she pretty much had me at bacon. 

Her recipe was also part of her Egg Crazy Cooking Challenge so there is a ton of egg recipes on this page as well. We love, love, love eggs so I appreciated looking at a lot of these!

These were everything I would want in a deviled egg.  They were creamy, salty and so, so good. I already plan to make these again as an appetizer for my next gathering.  Everybody loves deviled eggs. I cheat and buy the eggs already hard boiled so they are a snap to make!

This would make a fantastic egg salad sandwich too.  I can't wait to try it!

Bacon & Cheddar Deviled Eggs (or Egg Salad Sandwiches)
Adapted from Mom's Crazy Cooking

6 hard boiled eggs
1/3 cup of mayonnaise (or maybe a little more if needed)
1-1/2 tsp mustard
3 or 4 strips bacon, finely chopped
¼ cup cheddar cheese, finely shredded
a few sprinkles of green onions, finely chopped
paprika

Hard Boil Eggs first, and let cool. Or cheat like I do and buy your eggs already hard boiled. Cut eggs in half lengthwise. Mix together egg yolks, mayonnaise, mustard, cheese, bacon and green onion into a bowl. Fill egg whites with the egg yolk mixture and sprinkle the eggs with a little paprika.




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Sweet Potato Patties with Black Bean Salsa

Has it already been a month?  It's time again for The Secret Recipe Club. This month my assigned blogger was Chellie from Art From My Table.  I went straight to her vegetarian section.  I eat meat but don't overly care about meat and I find the best things tend to be in the vegetarian section. 

I first saw the Pumpkin Oatmeal Cups and thought for sure that I would make those. Her Avocado Lettuce Salad sounds awesome. I never thought to mix it with lettuce like this!  Her Artichoke Tomato Chicken that she posted last month for SRC is still on my list to make.  My mouth is watering just thinking of it.

Then I found it. The perfect recipe.  I chose her Sweet Potato Cakes with Black Bean Salsa.  I had just bought a 10 pound box of sweet potatoes at Costco.  Black beans are always in the cupboard so this was the perfect recipe for me.

If you make the salsa ahead of time, this is a snap to make. The sweet potato patties came together quite easily. I used gluten free flour which worked well. The black bean salsa tasted fantastic and I ate the leftovers the next day with gluten free crackers.

Thank you Chellie for an awesome recipe that I for sure will make again!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Sweet Potato Patties with Black Bean Salsa
Recipe from Art from My Table

2 pounds sweet potatoes, peeled and chopped into large chunks
½ cup all-purpose flour (I used gluten free)
1 teaspoon salt
½ teaspoon freshly ground black pepper
5 green onions, both white and green parts, finely chopped
 2-3 tablespoons extra virgin olive oil
2-3 tablespoons butter

-Steam the sweet potato chunks for 15-20 minutes until completely tender, and then transfer to a colander and allow to drain until dry.

- Once very dry, place sweet potato chunks in a large mixing bowl and mash with a potato masher to break up chunks. Add flour and finely chopped green onions, and mix with your hands to form a smooth batter. Using your hands here is best so that it doesn’t become over mixed. In a food processor, the sweet potato mixture could quickly become gummy. Taste for seasoning and add more salt and pepper if needed. Once the mixture is smooth, and the flour and green onions are mixed in, you’re ready to fry. Note: the mixture should be sticky but not wet, so more flour may be needed.

- In a non-stick skillet, heat 1 tablespoon extra virgin olive oil and 1 tablespoon butter over medium-high heat. Form round, flat cakes from about two tablespoons of batter per cake, and fry 4 or 5 at a time for 3-4 minutes per side until golden. Transfer finished cakes to a paper towel-lined baking sheet to drain and cool. Add more oil and butter to pan between batches as needed, and continue frying a few cakes at a time until all are ready for their toppings.



For the black bean salsa:
1 16 oz. can black beans, rinsed and drained, or 1 cup dried beans, prepared
1 small can mild green chilies, chopped
1 small red bell pepper, small diced
¼ cup finely minced red onion
¼ cup cilantro leaves, chopped
Juice of 1 lime
¼ teaspoon salt
Sour Cream for serving

-Combine all salsa ingredients (except sour cream) in a small bowl and stir to combine. Salsa can be made in advance and stored in the refrigerator.

-Top each cake with sour cream and black bean salsa and serve.




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Baked Apple Donuts - Gluten Free

 

 

I haven't done a whole lot of gluten free baking.  I've made my own GF flour and have picked up a few other gluten free items throughout the last several months.  I found Chelsey's recipe for Baked Apple Donuts while perusing her blog for The Secret Recipe Club. Her blog Mangia has so, so many wonderful recipes.  The donuts sounded fantastic so I headed to the store to buy some Almond Flour.  As I'm getting all the ingredients for the donuts, I realize that I already HAVE a bag of Almond Flour.  Clearly I had bought some months ago when buying other gluten free flours.  This stuff isn't cheap!

 

 While Chelsy was inspired to make this recipe from Amy, she really did make it her own. She made these gluten free and dairy free.  These are baked, not fried and really have healthy ingredients.  I made a double batch and the kids all loved them. They may not have been the prettiest of donuts but they sure delicious! 

Baked Apple Donuts Recipe
Adapted from Mangia

1 cup almond flour
1 1/2 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 cup brown sugar
4 eggs
1 apple, peeled, cored and finely chopped

For the topping:
1/4 cup melted coconut oil
1/2 cup granulated sugar
1 tsp. cinnamon

Preheat the oven to 350 degrees.  Grease a donut pan (or you can use a muffin pan) Place the almond flour, baking soda, cinnamon and nutmeg in a large bowl, mix well.  In a separate bowl, whisk together the eggs and brown sugar.  Add the dry ingredients to the wet ingredients and mix well. Add apple and stir. Pour the batter into each donut cup, filling 3/4 of the way full. (muffin pan about 1/2 way full) Bake for 12 - 15 minutes. (mine took a good 15 minutes).

While the donuts are baking, make the topping. Melt the coconut oil in a bowl, set aside. Combine the granulated sugar and cinnamon on a plate and distribute evenly around the plate. 

Take the donuts out of the oven, pop them out when the are slightly cool enough to handle.  Dip both sides in the coconut oil, then press both sides into the cinamon sugar mixture.  Lick fingers and repeat with remaining donuts. 




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Stuffed Devilled Eggs - Eggs Jeanette

This month I was thrilled to be assigned the blog Rhubarb & Honey for The Secret Recipe Club. I don't seem to have as much time to peruse blogs these days so I love to have the opportunity to scroll through Kimberly's awesome recipes.  I found out that she participated in Foodie Penpals as well.  I just started this month and got my first package!  Much fun.  

I found a wonderful recipe for devilled eggs.  Check out her blog for the cool story about these and the story behind the name, Eggs Jeanette.

 

While I love eating devilled eggs, I don't particularly like making them.  I don't like making and peeling hard boiled eggs.  I've used many different methods and just haven't found one that consistently works.  I think it's just me.  Well, I was pleased as punch to find these ready-made hard boiled eggs at the store.  I'd heard that they existed, I just never knew where they were. 

These made this recipe so fast.  This is a fantastic way to whip up an unbelievable appetizer in a very short time.

You know what is different about these eggs?  They are cooked.  Pan fried. A bit anyways.  I've never done that with devilled eggs before and I thought it intriguing. 

 

They just needed to be in the pan for a minute or two. They turned out beautifully.  Golden brown and super tasty!  I was skeptical about the dressing but ended up absolutely loving it and everyone else did too!  This for sure is a keeper!

 

 

 

 

Eggs Jeanette Recipe
Adapted from Rhubarb & Honey

Eggs:

• 6 large hard boiled eggs, peeled
• 1 teaspoon finely minced garlic
• 1 teaspoon finely minced onion
• 1 teaspoon dried parsley
• 2 tablespoons whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter

Dressing:

• 2 tablespoons leftover egg stuffing (from above)
• 1 tablespoon Dijon-style mustard (I would add a bit less)
• 2 tablespoons sour cream
• 1 teaspoon dried parsley
• 1 to 2 teaspoons milk
• Salt and black pepper

Directions:
Gently cut each hard boiled egg in half, then carefully remove yolks, placing yolks in a bowl and setting the whites aside.

To the yolks, add the garlic, onion, parsley, milk, salt, and pepper. Mash with a fork to combine. Carefully spoon the yolk mixture back into the hollows of the egg whites, reserving 2 tablespoons of the filling to use in the dressing.

Heat the olive oil and butter in a nonstick skillet over medium-high heat. Place the eggs, stuffing side down, in the skillet. Cook for 2 to 3 minutes, until the eggs are browned on the stuffed side. Remove from skillet and place on a platter, stuffed side up.

In a small bowl, combine reserved egg stuffing, mustard, and sour cream. Whisk to combine, adding milk as necessary to get a smooth, creamy consistency. Add salt and pepper to taste.

Spoon the dressing over the warm eggs and serve.






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BBQ, Bacon & Cheddar Smokehouse Chicken Melt

I always look forward to The Secret Recipe Club but this month is even more exciting than usual.  April has asked me to help with Group C.  This means a whole new group for me and a whole bunch of new bloggers that I cannot wait to find!

I admit, I often procrastinate and wait until the last minute to make my recipe. I usually pick it out right away but tend to wait to make it.  Well, this time, I made it right away!  I was expecting company one evening and needed a quick, tasty dinner to serve.  This was perfect! 

This month I was assigned The Big Bears Wife.  Angies blog is one of my favorites so I was tickled to be able to chose something from her blog.  She has one of the most amazing food indexes I've seen. I LOVE the pictures to choose from.  She has so many good things that it was hard for me to narrow down what to make.  I totally want to make her pineapple banana bread pudding!

I chose her Smokehouse Melt.  This has everything I could want in a chicken meal. I made the bacon earlier in the day so it came together for dinner really quickly.

I do need to apologize for my horrible pictures. The cheese melted a lot and it just didn't come out looking good in the picture. The taste made up for it, I promise! The bbq sauce, cheese and bacon was an awesome combination with the chicken. I made more for lunch the next day and the picture didn't turn out any better but it was still wonderful!  

BBQ, Bacon, & Cheddar Smokehouse Melt Recipe
Adapted from The Big Bears Wife

Boneless chicken breasts
Bacon, whole pieces & crumbled
BBQ Sauce
Tomatoes, sliced
Cheddar cheese slices

Cook chicken. We cooked ours in a pan with bacon grease. You can grill them too.  Then I spread with BBQ sauce, topped with tomato, layed bacon over it, spread with cheese, then crumbled bacon and heated until cheese was melty.  You can also do this in the broiler.  Yummy!


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