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NY Jets ITALIAN GARLIC BREAD BURGERS

Ingredients

1½ lbs. ground beef

1 package (11.75 ounces) frozen mozzarella and garlic bread

Salt and pepper

4 tomato slices

12 large fresh basil leaves

Cooking Instructions

Heat bread according to package directions for grilling. Watch that the bread does not burn on bottom.

Meanwhile, lightly shape ground beef into four ¾-inch-thick patties. Place patties on grill and fry over medium ash-covered coals.

Grill uncovered, 13 to 15 minutes, to 160°F doneness, turning occasionally.

Cut bread crosswise into four “buns.” Season burgers with salt and pepper as desired. Place burgers on buns, top with tomato and basil.

If mozzarella and garlic bread is not available, substitute regular garlic bread. Two minutes before burgers are done, top each with a slice of mozzarella cheese.

Gladys Bettis's Sweet Potato Pie

Gladys Bettis, proud mom of Jerome Bettis, an NBC sports commentator and celebrated former running back for the Pittsburgh Steelers, appeases her son's sweet tooth with a serving of her homemade sweet potato pie.

 

Photo Credit iStockphoto

Recipe courtesy of Gladys Bettis

Serves: 8

INGREDIENTS

3 medium-size sweet potatoes

3 eggs

1 teaspoon nutmeg

1/2 cup milk

1 cup sugar

3/4 stick butter

1 teaspoon vanilla

1/4 teaspoon baking powder

1 pie shell

DIRECTIONS

1. Boil sweet potatoes (either whole or sliced) until tender.

2. Once cooled, peel potatoes and mash through ricer.

3. Place mashed sweet potatoes in a bowl with remaining ingredients.

4. Mix (on medium speed using an electric mixer) until well combined.

5. Pour mixture into an unbaked 9-inch pie shell. Bake 40-45 minutes at 400 degrees F or until golden brown.

Janice Staples's Mac 'n Cheese

Janice Staples, mother of Pittsburgh Steelers linebacker LaMarr Woodley, adds her own flair to canned condensed Cheddar cheese soup to make this rich and easy macaroni and cheese.

 

Photo Credit Foodcollection/Getty Images

Recipe courtesy of Janice Staples

Serves: 4

INGREDIENTS

1 small red onion, diced
1 (16-ounce) package small pasta shells
Salt and pepper, to taste
1 pinch garlic salt
1 tablespoon butter
1/4 cup brown sugar
3 (11-ounce) cans condensed cream of Cheddar cheese soup
2/3 cup shredded Havarti cheese
1/4 cup grated Parmesan cheese
1 1/3 cups shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 350 degrees F. Place the diced onion in a large pot of lightly salted water; bring to a boil. Cook the pasta until close to done, about 8 to 10 minutes; drain. Transfer the onion and pasta to a casserole dish. Season with salt, pepper, and garlic salt.

2. Stir the butter and brown sugar into the pasta mixture until the butter melts. Add Cheddar cheese soup, Havarti cheese, Parmesan cheese, and 1/3 cup of Cheddar cheese; stir well. Sprinkle remaining Cheddar cheese over top of the dish.

3. Bake in preheated oven about 45 minutes. Change oven setting to Broil and cook until top is golden brown, about 4 minutes.