Grilled Cheese Sammie with Onion Bacon Jam

grilled cheese n onion bacon jam w logo

Bacon onion jam sandwiched between slices of American processed cheese on sourdough bread and grilled—we couldn’t shovel them into our mouths fast enough. The onion bacon jam just takes an ordinary grilled cheese into a totally different realm of yum! Can you tell we loved them?

grilled cheese n onion bacon jam with bites 2 v5222014

Grilled cheese sandwiches always remind my hubby of his childhood.  They were his favorite lunch. And somethings haven’t changed much.

grilled chees n onion bacon corner piece v5222014

grilled cheese plate empty v5222014

These sandwiches are pretty filling by themselves but if you’re still hungry they go deliciously with roasted tomato soup.  Mmm Mmm Mmm

Grilled Cheese Sammie with Onion Bacon Jam

Rating: 51

Cook Time: 6 minutes

Total Time: 15 minutes

Yield: 1 sandwich

Grilled Cheese Sammie with Onion Bacon Jam


  • 2 slices sourdough bread
  • 6 slices of American Processed Cheese
  • Onion Bacon Jam (to taste, I covered the entire slice thickly with it)
  • 4 pats of Butter


  • Butter the one side only of each slice of bread
  • Add 3 slices of cheese on the un-buttered side
  • Cover with Onion Bacon Jam to taste. I love it so I used a thick layer of it over the entire sandwich.
  • Add the last 3 pieces of American Processed Cheese over top of the Onion Bacon Jam
  • Top with second slice of buttered bread--buttered side up
  • Place the sandwich buttered side down, in a non-stick or cast iron fry pan over medium-high heat. Cover with a lid and let cook for 3-4 minutes or until golden.
  • Reduce heat to medium and gently flip sandwich to the other side and cook for 2-3 minutes or until bread is toasty, golden brown and the cheese has melted. The second side will cook faster than the first so be careful.
  • If you want to make more grilled cheese sandwiches just increase the the ingredients accordingly and repeat the process. Serve while they're hot.


The sourdough loaf I used was quite wide so you might want to adjust the amount of cheese slices depending on the size of sourdough slice you use.

Breakfast Pico de Gallo Scrambled Egg Burrito

breakfast pico de gallo scrambled egg burrito |

One of our favorite Sunday morning breakfasts is a breakfast burrito stuffed with scrambled eggs and Pico de Gallo then topped with salsa and a Romano/Parmesan blend of cheese. It’s fast and easy to make. We’ve even had it for lunches and dinners too.

It’s always nice to have quick, flavorful, healthy and eye-candy recipes you can whip up when time is at a premium. Time seems to be moving so fast these days.  I can’t believe we’re near the end of April already. I will admit—it sure is nice sitting out in the backyard with a coffee or tea planning out the vegetable garden.

Now here’s the secret to making the perfect scrambled eggs.  And it’s easy to do. Whisk your eggs vigorously and thoroughly before you cook them. See? Easy! Whisking incorporates air and that makes fluffier scrambled eggs. The fluffier the better! Your perfect scrambled eggs should be soft and just a little bit moist.

Once you have your scrambled eggs and Pico de Gallo  made you can start assembling your “Breakfast Pico de Gallo Scrambled Egg Burrito. Pico de Gallo is full of fresh flavors—plum tomatoes, onion,  jalapeño pepper, garlic, cilantro and lime juice.  The only cooking involved is the scrambled eggs.  I place the scrambled egg on the tortilla first– not quite in the middle. Then I add the Pico de Gallo on top of it. Remember not to overload it because you still need to wrap and roll it. If you need some simple instructions on burrito wrapping go here.  Once wrapped, slice on an angle and add your salsa on each piece then top with cheese.

You could also add ham or bacon to your breakfast burrito.  Whatever suites your tastebuds.

Let me know what you’ve done to your breakfast burrito—I’d love to hear about it. Let me know if you like this recipe.

Bacon Cheeseburger Soup

My son is a cheeseburger freak. He’d live off them if he could. Well, he went to a baby shower for one of his friends and they served, you guessed it, Cheeseburger soup. Ever since then he’s been asking me to make my version of it so I thought I’d give it a try. This is my version — Bacon Cheeseburger Soup. If you’re looking for a healthy soup—this isn’t it, but it does taste good. It’s rich and creamy. A small bowl is very filling. I’d serve it with a small side salad to assuage the guilt of serving all that creamy cheesy yummyness in a bowl.

bacon cheeseburger soup

Bacon Cheeseburger Soup


  • 1 pound of lean hamburger (I used ground chuck)
  • 1 tablespoon of olive oil to cook the hamburger
  • 8 oz of extra sharp cheddar cheese grated
  • 12 oz of Velveeta cubed
  • 4 oz of cream cheese
  • 32 oz of chicken broth
  • teaspoon of powdered mustard
  • 16 oz of frozen hash browns
  • 1/2 package of bacon
  • 1 ripe firm tomato
  • 1 small sweet onion
  • 1/4 cup of fresh cut parsley
  • teaspoon of garlic powder
  • teaspoon of onion powder


  • Pour the chicken broth into the crockpot/slow cooker
  • Add the powdered mustard, garlic and onion powder
  • Brown the hamburger in the olive oil and drain before putting in the crockpot/slow cooker
  • Drop in the cubed Velveeta, shredded cheddar and cream cheese
  • Set the crockpot/slow cooker on low for 2 1/2 hours, occasionally stirring to make sure the cheese melts.
  • While the soup is cooking you can bake your bacon in the oven to crisp it. Cover the pan entirely with aluminum foil and place your strips of bacon on it. Bake at 375 degrees until crisped to your liking. Drain on paper toweling and then crush them to serve over top of your soup.
  • Cut up and seed your tomato, finely cut up your onion. When you serve your soup add your tomato, onion and crushed crisp bacon on top. Bacon cheeseburgers have tomato and onion ---right?