Ingredients

• 4 tablespoons softened butter butter has divided uses
• 4 English muffins
• 1/2 pound breakfast sausage
• 1/2 cup water
• 4 slices American cheese

Instructions

• Divide sausage into four patties. Press out patties fairly thin.  Cook sausage patties over medium heat in a skillet for 3 to 4 minutes on each side, drain on paper towels.
• Split open English Muffins and place them into a toaster, toast the English Muffins.
• Remove the English muffins from the toaster and spread softened butter on both halves.
• Place the 1 slice of cooked sausage on each English muffin bottom.
• Add about 1 tablespoon of butter to the same skillet where you cooked the sausage.
• Place the quart-sized canning lids screw side up (or you can use an egg ring) into the skillet.
• Spray the canning lid with non-stick spray. Crack an egg into each of the rings.
• Break the yolk with a folk. Pour about 1/2 cup of water into the skillet, and place a lid on top. Cook until the eggs are set, it should take about two minutes.
• Gently remove the eggs from the rings, and place one egg on each piece of cooked sausage.
• Top each egg with one slice of American cheese, top cheese with the top of the English muffin.
• Wrap each egg McMuffin with foil or parchment paper. Wait about 30 seconds before serving.

Ingredients

• 1 1/2 pounds chicken tenderloins
• 2 1/2 cups buttermilk
• 2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 1/2 teaspoon garlic salt
• vegetable oil for frying
• honey mustard sauce or other dippings sauce to serve

Instructions

• Soak the chicken strips in the buttermilk for at least 2 hours or ideally overnight.
• Place the flour, salt, pepper, and garlic salt in a shallow bowl and mix well. Add about 1/2 cup of the buttermilk that was used to soak the chicken and stir. The batter should have a shaggy texture. Discard the remaining buttermilk.
• Coat the chicken with the batter, place it on a rack, and allow it to dry for a few minutes to help the batter adhere to the chicken during frying.
• Heat the oil to 350°F in a deep fryer or large heavy-bottomed pot.
• Gently place 3 or 4 breaded chicken strips into the hot oil and fry until golden brown. Remove from the oil and drain on a clean wire rack over a rimmed baking sheet.
• Serve with honey mustard or other dipping sauce.

Ingredients

• 1 pound ground chuck
• 1/2 teaspoon salt + extra divided use
• 1/4 teaspoon black pepper
• butter
• 4 sesame seed hamburger buns
• 16 dill pickle slices
• 1/2 white onion sliced into rings
• 12 tomato slices
• 4 tablespoons ketchup
• lettuce
• 4 tablespoons mayonnaise

Instructions

• Season the ground beef with 1/2 teaspoon of salt and the pepper, and form the meat into patties.
• Butter the cut side of the hamburger buns and toast them in a skillet until lightly browned. Set aside.
• Heat a grill to medium-high heat. Cook the burger patties for 2 to 3 minutes per side. While cooking, add a dash of salt to the burger.
• Build the burger by placing the meat on the bottom bun followed by 3 or 4 dill pickle slices, 3 or 4 onion slices, and 2 to 3 tomato slices. Squirt a small amount of ketchup onto the burger and add lettuce. Then spread mayonnaise onto the top bun and place it onto the burger.

Ingredients

• 1 pound store-bought pizza dough
• 1/2 pound white American cheese slices do not use yellow American cheese
• 1/4 to 1/2 pound grilled chicken breast sliced
• 2 tablespoons thinly sliced white onions
• 1/3 cup Frank’s Red Hot Buffalo Wings Hot Sauce do not use Frank’s Red Hot Original Hot Sauce, as it is too thin

Instructions

• Preheat the oven to 450° F. If you have a pizza stone, put it in the oven as it preheats for more even cooking and a browner, crisper crust.
• Spread the dough onto a lightly greased pizza pan or heated pizza stone.
• Top the pizza with the white American cheese, leaving a 1/2-inch crust around the edge of pizza. Distribute the chicken and onions evenly over the pizza.
• Bake for 13 to 15 minutes, until the crust is golden brown. Remove the pizza from the oven and drizzle with Frank’s RedHot Buffalo Wings Hot Sauce.

Ingredients

• 2 teaspoons softened butter
• 4 brioche hamburger buns
• 1 pound ground chuck 80/20
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup teriyaki glaze divided use
• 8 slices fresh pineapple rings
• 4 slices cheddar cheese
• 8 tomato slices
• 1 cup shredded lettuce
• 1 tablespoon mayonnaise

Instructions

• Spread the softened butter on the cut side of the hamburger buns and toast under the broiler until just browned. Set aside.
• In a mixing bowl, combine the ground chuck, salt, pepper, and 2 tablespoons of teriyaki glaze. Mix until blended well. Form the mixture into 4 equally sized patties.
• Place the pineapple rings onto a grill pan or buttered iron skillet and cook over medium heat for a few minutes on each side until the pineapple rings begin to brown. Remove from the grill or skillet and set aside. If using a skillet, wipe it clean with a paper towel.
• Place the burger patties on the grill or skillet and cook over medium heat for 4 to 6 minutes on each side, until they reach your preferred level of doneness. Brush about 2 teaspoons of glaze onto each patty and top with cheddar cheese. Cover the skillet until the cheese begins to melt.
• To assemble the burgers, spread a bit of mayonnaise on both cut sides of each bun. Place a burger patty on the bottom bun. Then add 2 grilled pineapple rings, 2 tomato slices, and 1/4 cup shredded lettuce. Cover with the top bun.

Ingredients  

FOR THE CHICKEN

• 4 small chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon oil
• 4 slices bacon chopped
• 1 tablespoon butter
• 6 ounces shredded cheese

FOR THE CREAM CHEESE FILLING

• 4 ounces cream cheese softened
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon celery salt
• 1/4 teaspoon dried dill

Instructions 

• Preheat the oven to 200C/400F. Grease a 13 x 9-inch baking dish and set it aside.
• Pound the four chicken breasts until ¼ inch in thickness. Sprinkle with salt, pepper, and garlic powder.
• Add olive oil to the non-stick pan and place over medium heat. Add the diced bacon and cook until crispy. Remove the bacon and keep the bacon grease in the pan. Add the butter and when hot, and the chicken breasts and cook 2-3 minutes per side, until golden.
• Transfer the chicken breasts into the baking dish and pour the pan juices over them. 
• In a small bowl, whisk together the cream cheese and spices until combined.  
• Evenly distribute the cream cheese mixture on top of each chicken breast. Sprinkle half the cooked bacon on top, followed by the shredded cheese.
• Bake for 15 minutes, until the chicken is cooked through and the cheese has melted. Remove from the oven and serve immediately.

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 3 days.

TO FREEZE: Place the cooked and cooled chicken in a sealable baking dish and store it in the freezer for up to 6 months.

TO REHEAT: Either microwave the chicken in 20-second spurts until warm or reheat in a preheated oven.