From the Burton Kitchen to Yours

This was disgusting!  There was no flavor.

We ended up eating toasted hot dogs.

Taste of Home
Best of Quick Cooking

Prep/Total Time: 15 minutes


8 bacon strips
8 hot dogs
4 ounces Monterey Jack cheese, cut into strips
1/2 cup Honey mustard
8 hot dog buns

Preheat oven to 350*

Partially cook bacon; drain on paper towels.
Cut a 1/4 inch lengthwise slit in each hot dog; place cheese in each slit.
Starting at one end; wrap bacon in a spiral around hot dog; secure with toothpicks.

Split buns just halfway.
Spread mustard inside buns.
Set aside.

Place hot dogs on a cookie sheet, bake uncovered for 6-8 minutes; until cheese is melted and bacon is cooked.
Serve on buns.

Prep/Total Time: 25 minutes


1/4 cup sugar
1 tablespoon cornstarch
3/4 cranberry juice
2 tablespoons cider vinegar
2 teaspoons soy sauce
1 pound smoked kielbasa, cut into 1-1/2 inch pieces
2 medium tart apples
1 medium green bell pepper, cut into 1-inch pieces
1 medium sweet red bell pepper, cut into 1-inch pieces

In a large saucepan, combine sugar and cornstarch.
Stir in cranberry juice, vinegar and soy sauce.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.

On metal skewers, alternately thread sausage, apples and peppers.
Grill, uncovered, over indirect heat for 8 minutes or until heated through, turning and brushing with glaze occasionally.

Yield: 8 servings.

Prep/Total Time: 25 minutes


1 package (16 ounces) bow tie pasta
1 pound bulk Italian sausage
1/2 cup chopped onion
1-1/2 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes
2 cans (14-1/2 ounces each) Italian stewed tomatoes, drained and chopped
1-1/2 cups heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon dried basil
Shredded Parmesan cheese

Cook pasta according to package directions.
Meanwhile, in a Dutch oven, cook the sausage, onion, garlic and pepper flakes over medium heat for 4-5 minutes or until meat is no longer pink; drain.
Stir in the tomatoes, cream, salt and basil.
Bring to a boil over medium heat.
Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally.
Drain pasta; toss with sausage mixture.
Garnish with Parmesan cheese.

Yield: 5 servings.

Prep/Total Time: 15 minutes


4 sun-dried tomato tortillas
2 chicken breasts, split length-wise into thick strips
4 tablespoons of ranch dressing
4 romaine leaves
8 slices of cheese

Cook the chicken strips, I use a George Forman Grill.
Spread ranch dressing down the middle of the wraps.
Place cheese on the wraps.
Put warm chicken on the wrap, this will melt the cheese slightly.
Place romaine on the wrap.
Roll the wrap up and enjoy.

Yield: 4 servings.

Prep/Total Time: 30 minutes

4 boneless pork loin chops (3/4-inch thick)
1/2 teaspoon salt
1/2 teaspoon pepper
1tablespoon canola oil
3/4 cup beer
3 tablespoons ketchup
2 tablespoons brown sugar

Sprinkle both sides of the pork chops with salt and pepper.
In a large skillet, brown the pork in canola oil on both sides over medium heat.

Combine the beer, ketchup and brown sugar; pour over the pork.
Bring to a boil.
Reduce heat; simmer, uncovered, for 18-20 minutes.

Yield: 4 servings.

Prep/Total Time: 20 minutes




4 pounds skinless chicken breast halves
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons canola oil
1/4 cup butter
1 tablespoon lime juice
1/2 teaspoon dill weed
1/4 teaspoon minced chives

Sprinkle chicken with salt and pepper.
In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side; drain.
Remove and keep warm.

Add butter and lime juice to the skillet; cook and stir until butter is melted.
Stir in dill and chives.
Drizzle over chicken.

Yield: 4 servings.

Prep/Total Time: 20 minutes