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- 1 tablespoon sour cream
- 1½ teaspoon dry ranch dressing
- 2 slices bacon, crushed
- 1 chicken breast, cooked and cubed
- 1 oz shredded extra sharp cheddar cheese
- 1 slice of extra cheddar cheese
- 2 slices Daves Killer Bread
- Preparation: Heat medium size skillet over low heat.
- In a small bowl, combine sour cream and ranch dressing. Add bacon, chicken and cheese. Spread equal amounts of butter between both sides of bread. Place one buttered slice of bread down into warm pan, layer with sliced cheers and mixture. Place second slice of bread buttered side facing up. Turn heat to medium and cook until bread is browned and crispy, about 2-4 minutes. Flip sandwich and cook until second slice of bread is just slight browned, then place bowl on top sandwich for an additional minute or so to melt cheese. Serve immediately.
- 1 cup whole wheat pastry flour
- 1 cup finely ground cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons honey
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 1 egg
- 3/4 cup fresh or frozen corn kernels
- 3/4 cup sharp cheddar cheese, shredded
- 2 cups cubed cornbread
- 3 tablespoons unsalted butter, melted
- 1 1/2 pound boneless skinless chicken tenders
- 1/2 cup buttermilk
- 3/4 cup finely crushed cheddar cheese crackers (Cheez It’s or Gold Fish both work)
- 1 teaspoon seasoned salt
- pepper, to taste
Jalapeño Honey Butter
- 1/2 cup honey
- 2 tablespoons salted butter
- 2 Jalapeño’s, sliced
- Preheat oven to 400 degrees F. Grease an 8×8 inch pyrex pan.
- Combine whole wheat pastry flour, cornmeal, salt and baking powder together and mix with a spoon. Add the honey, melted butter, buttermilk and egg, stirring until smooth. Fold in the corn and cheddar cheese.
- Bake for 25-30 minutes, or until top is golden and bread is cooked throughout. Allow the bread to cool completely before slicing.
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray or brush it with the olive oil.
- Crumble the corn bread into fine crumbs over the baking sheet. Drizzle the melted butter over the crumbs. Toast in the oven for about 10-15 minutes, stirring once or twice until golden and crisp. Remove from the oven and increase the temperature to 475 degrees F.
- In a bowl combine the buttermilk and the chicken, toss well.
- Add half the toasted cornbread crumbs to a shallow bowl and stir in the cheddar cheese cracker crumbs. Remove each piece of chicken from the buttermilk, and dredge through the cornbread crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly spray the fingers with cooking spray or a mist of olive oil.
- Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven and serve with the Jalapeño Honey Butter (recipe below).
- In a small sauce pan, bring the honey, butter and Jalapeño’s to a low boil, cook for 1 minute and then remove from the heat. Allow the honey to cool slightly and serve as a dipping sauce for the chicken fingers. Leftovers can be used on biscuits or your favorite sandwiches!
For the onions:
- 1 large red onion
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
For the turkey burgers:
- 1 pound lean ground turkey
- 1/2 cup baby spinach leaves, finely chopped
- 1 tablespoon Kraft Brand BBQ sauce plus more for drizzling
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 slices Kraft American Cheese, each slice cut into 4 (like a square)
- 4 slices Kraft VELVEETA cheese slices, each slice cut into 4 (like a square)
- 4 hamburger buns
For the onions:
- Place 2 tablespoons of oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, for 20 minutes, or until softened and slightly caramelized. Add salt and sugar and cook for another 10 minutes. Remove pan from heat and set aside.
For the burgers:
- Place ground turkey meat, chopped spinach, bbq sauce, salt and pepper in a large bowl. Mix (using your hands or a large, strong spatula) until well combined. Divide meat into 4 even balls, then remove a small golf ball sized chunk from each patty. Roll the larger balls of meat into even patties, then press 4 squares of the american cheese on top of 4 squares of the VELVEETA cheese. Press the cheese stack into the center of the large patty, then top the cheese with the golf ball sized meat ball, pressing it down and sealing the cheese in.
- Heat a large skillet or grill over medium-high flame. Add oil or butter to the skillet, if using, then add the patties. Cook for about 5 minutes per side for a medium cooked burger.
- Place burger on bun, and top with onions and bbq sauce. Serve at once.