Bacon Cheeseburger Bread Recipe

If you’re looking for a hearty snack with some old fashioned flair added in, look no further than Food Network’s Bacon Cheeseburger Garbage Bread.

That’s right– garbage bread that’s anything but garbage.

2 pounds ground beef chuck

12 ounces American cheese slices (about 30 slices)

All-purpose flour, for dusting

1 1/2 pounds store-bought pizza dough, at room temperature (see Cook’s Note)

5 tablespoons ketchup

2 tablespoons yellow mustard

1 medium red onion, finely chopped

12 strips cooked bacon, broken in half

One 32-ounce jar dill pickle chips (35 to 40 chips)

Sesame seeds, for garnish

1/2 cup mayonnaise

1 teaspoon dried onion flakes

1 teaspoon sugar

Kosher salt and freshly ground black pepper


Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Heat a large skillet over medium heat. Add the beef and cook, stirring to break it up into small crumbles, until cooked through, 8 to 10 minutes. Meanwhile, roughly chop half of the cheese, leaving other half as slices. Set aside.

Using a slotted spoon, remove the beef from the skillet and transfer to a large bowl; discard the fat and liquid in the pan. Let the beef cool completely in the bowl, then stir in the chopped cheese.

On a lightly floured work surface, roll the dough into a 20-by-14-inch rectangle. Arrange the beef and cheese mixture evenly on one half of the dough, starting on the shorter end and leaving a 1-inch border on the sides. Drizzle 2 tablespoons ketchup evenly over the beef mixture and the uncovered half of the dough; repeat with all the mustard, and then the red onion. Lay down the remaining cheese slices evenly over the half of the dough with no beef mixture, leaving a 1-inch border on the sides. Arrange the bacon pieces and 24 dill pickle chips just over the beef mixture.

Working from the short side with the beef mixture, tightly roll up the dough into a log, jelly-roll style. Pinch the open ends together to seal, then tuck them underneath the log. Transfer the log, seam side-down, to the prepared baking sheet, brush all over with water and sprinkle with sesame seeds. Bake, rotating the pan halfway through, until the bread is golden brown, about 40 minutes.

While the bread bakes, whisk together the mayonnaise, onion flakes, sugar, a pinch of salt and pepper and the remaining 3 tablespoons ketchup, 2 tablespoons finely chopped dill pickle chips and 1 teaspoon pickle brine in a small bowl. Taste, and season the special sauce with additional salt if needed. Let the bread cool for 10 minutes. Slice into 8 pieces and serve warm with the special sauce.

CHEETOS® FLAMIN’ HOT® Chipotle Ranch Wings Recipe

If you love Cheetos, especially the Flamin’ Hot variety, and you love chicken wings, boy is this the recipe for you. Yes, we’re talking about Flamin’ Hot Cheetos and chicken wings.


8.5 oz. bag CHEETOS® Crunchy FLAMIN’ HOT® Chipotle Ranch Cheese Flavored Snacks

2 cups Gochujang (red pepper paste)

2 cups Rice wine vinegar

1 tsp Ground black pepper

2 cups Soy sauce

3 Jalapeños, chopped

3 tsp Gochugaru (red pepper powder)

1/2 cup Mirin

1 Lemon (zest and juice)

1 Lime (zest and juice)

1 Orange (zest and juice)

1 tsp Garlic

1 tsp Ginger

1 cup Cilantro

Pinch of salt

5 pounds Chicken wings

Fryer oil

Ranch dressing


1. Puree all the wing sauce ingredients in a blender. Set aside.

2. Pour the CHEETOS® Crunchy FLAMIN’ HOT® Chipotle Ranch into a blender to pulverize into dust. Set aside.

3. Fry wings at 300ºF for about 7 minutes in a cast-iron pan.

4. Toss in the wing sauce.

5. Shower wings with the CHEETOS® Crunchy FLAMIN’ HOT® Chipotle Ranch dust.

6. Serve with a side of ranch dressing.

Cauliflower Pizza Crust Recipe You’ll Think is the Real Deal

I know what you’re thinking– cauliflower pizza crust, eww. But, maybe you haven’t tried the right cauliflower pizza crust or maybe you haven’t realized the full benefits of cauliflower.

Cauliflower is full of minerals and high in fiber. It’s layered with antioxidants and is super low in calories, which means you can eat a lot of it without gaining weight. Overall, it is just one of those foods that does a lot for you and can be made to taste better than it smells. Plus, you can still top your pizza with the good stuff.

1 head cauliflower, stalk removed

1/2 cup shredded mozzarella

1/4 cup grated Parmesan

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon garlic powder

2 eggs, lightly beaten


Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.

In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.

Add desired toppings and bake an additional 10 minutes.

Would You Eat a Smoked Radish Made to Taste Like Prosciutto

We are living in the age of plant-based proteins, y’all. But, even more so– the age of smoked fruit made to taste like deliciously smoked meat.

Recently, we talked about smoked watermelon as ham, but we’re one-upping ourselves today with smoked radishes.

2 cups white vinegar
½ cup kosher salt
2 tablespoons cracked whole black peppercorns
2 tablespoons dried oregano
4 garlic cloves, chopped
4 large rainbow radishes

1. Brine the radish: In a large bowl, whisk together the vinegar, salt, peppercorns, oregano, and garlic with 2 cups water to dissolve the salt. Place the radishes in a zip-top bag or a sealable container and pour over the brine to submerge them completely. Let the radishes sit in the brine for 3 to 4 days.

2. Smoke the radishes: Remove the radishes from the brine and place in 225°F smoker over your choice for 6 hours.

3. Dehydrate the radishes: Place in a dehydrator at 120°F for 12 hours.

4. To serve, thinly slice radishes by hand or on a meat slicer. Use in salads, on cheese boards, or anywhere you’d use prosciutto or cured meats. Radishes will keep, refrigerated, for up to one month.