Bacon Cheeseburger Roll-Up

1 lb lean ground beef
4 slices bacon, chopped
1/2 c. chopped onion
8 oz. Velveeta cut into cubes
1 pkg refrigerated pizza crust

1. Preheat oven to 400.
2. Cook ground beef, bacon, and onions in large skillet on medium-high until ground beef is evenly browned. Drain.
3. Add Velveeta and cook until completely melted, stirring frequently. Remove from heat and set aside.
4. Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8 inch rectangle and top evenly with meat mixture.
5. Roll up dough, starting at one of the long sides. Make sure roll is seam-side down on baking sheet.
6. Bake 20-25 minutes or until golden brown. Cut into slices and serve.

Notes:
This is a simple, basic meal, but pretty tasty. Nothing fancy, but quick and easy.

Creamy Lemon Squares

This is another recipe from a Food and Family magazine. The lemon flavor is pretty strong, so if you aren't a lemon fan, this probably isn't for you. This also might be good if you serve it with some fresh strawberries or something.

Creamy Lemon Squares

20 Reduced Fat Nilla Wafers, finely crushed
1/2 c flour
1/4 c packed brown sugar
1/4 c cold margarine
1 pkg Philadelphia Neufchatel Cheese
1 c granulated sugar
2 eggs
2 T flour
1 T lemon zest
1/4 c fresh lemon juice
1/4 t Calumet Baking Powder
2 t powdered sugar

1. Heat over to 350. Mix wafre crumbs, 1/2 c flour, and brown sugar in bowl. Cut in margarine with pastry blender until mixture resembles coarse crumbs. Press into bottom of 8 inch square pan (greased) and bake for 10 minutes.
2. Beat cheese and granulated sugar with mixer until blended. Add eggs and 2 T flour. Mix well. Blend in lemon zest, lemon juice, and paking powder. Pour over crust.
3. Bake 25-28 min or until center is set. Cool. Refrigerate 2 hours. Sprinkle with powdered sugar.

Beef Tips

3 T vegetable oil
1 onion, chopped
2 lb cubed beef stew meat
2 c water
1/4 c soy sauce
1/4 c Worcestershire sauce
1 t garlic powder
1 t ground black pepper
1 package dry brown gravy mix
1 c water

1. In a large skillet heat oil over high heat. Saute the onion until almost translucent.
2. Add the stew meat and cook on high heat until meat is browned on all sides.
3. Pour 2 c water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
4. Combine the gravy mix with 1 c water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.

Notes:
You will notice the recipe calls for 2 lb. meat, but I use this recipe with only 1 lb, keeping the other amounts the same. The recipe actually calls for salt, but I wouldn't add any. The gravy mix and other seasonings are pretty salty. Also, after I brown the meat I drain off some of the grease to make it a little healthier. The other change I make is that I don't add a whole cup of water with the gravy mix. It will be too runny if you do.

Turtle Pumpkin Pie

This is a recipe from the latest Food and Family magazine. I tried it out and thought it was really good.

Turtle Pumpkin Pie

1/4 c. plus 2 T. caramel ice cream topping, divided
1 graham cracker pie crust (6 oz.)
1/2 c. plus 2 T pecan pieces, divided
1 c. cold milk
2 pkg (3.4 oz each) vanilla instant pudding
1 c. canned pumpkin
1 t. cinnamon
1/2 t. nutmeg
1 8 oz tub Cool Whip, divided

1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts
2. Beat milk, dry pudding mixes, pumpkin and spices with whisk 2 min. Stir in 1 1/2 cups cool whip. Spread into crust.
3. Refrigereate 1 hour. Top with remaining cool whip, caramel topping, and nuts just before serving.

Notes: I had the mini crusts on hand, and it worked fine with those. It does get a little crusty on top in the fridge, so I wouldn't make it ahead of time. However, I had some filling left over and it kept fine in a container, so if you want to do something ahead, make the filling and then assemble it the day of the event.

Apple Crisp

I had a request for this, so here is my famous recipe. :)

Annie's Apple Crisp

3 c. apples
1 c. sugar
1 T. flour
1 pinch salt

Mix the above ingredients and put in 8x8 pan. Sprinkle well with cinnamon.

1/4 t. baking soda
1/4 t. baking powder
3/4 c. flour
1/2 c. melted butter
1/4 c. oatmeal
1 c. brown sugar

Mix the above and put on top of the apple mixture. Bake at 350 until your apples are the way you like them.

Barbecued Chinese Chicken Lettuce Wraps

Barbecued Chinese Chicken Lettuce Wraps

2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated,
optional 1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish

Directions:

1. Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. 2. Chop chicken into small pieces.
3. Preheat a large skillet or wok to high.
4. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2.
5. Add mushrooms and cook another minute or two.
6. Add salt and pepper to season, then garlic and ginger. Cook a minute more.
7. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture.
8. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Notes:

This is a Rachael Ray recipe that is especially good if you are trying to go low-carb. I do it just like the recipe except add more hoisen and some extra soy sauce. I have also used plain white mushrooms instead of shitakes and you can't tell a difference.

Cajun Chicken Pasta

Cajun Chicken Pasta

4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Notes: I use penne instead of linguine. I also usually use 1/2 and 1/2 instead of cream. It's not quite as good, but it sure makes you feel less guilty.