Broccoli, Pepper Jack Cheese & Pistachio Salad

This was one of those create from 'what-ya-got' in the refrigerator salads. It was so good I had to write it down and share.

2 bunches fresh broccoli
1 lemon for a few sprinkles of lemon juice
1/2 cup red onion, chopped
1/2 cup celery, chopped
1 cup or to taste Pepper Jack cheese, cubed.
1 bag of shredded lettuce.
1 cup pistachio nuts, shelled

Dressing:
2 tablespoons olive oil mayonnaise
2 tablespoons organic barbeque sauce
2 tsp water (may increase amount gradually if needed)

Note: Actually I put my hand under the running water then flick the water onto the salad as many times as needed. That could be 2 tsp of water :D

Cut up broccoli flowerets into bite-size pieces. Enough for approx 4 cups flowerets. (Blanch broccoli for 1 minute then plunge into an ice water bath to stop the cooking) Drain off cold water WELL and add a few sprinkles of lemon juice to broccoli flowerets. Beautiful green color.

Peel stems with vegetable peeler; cut crosswise into pieces.




Blend broccoli flowerets, broccoli stem slices, red onion, celery, and Pepper Jack cheese cubes with shredded lettuce. Store in refrigerator until ready to serve. Mix the dressing on top and toss all together well. Top with pistachio nuts.

Note: I went crazy with the Pepper Jack cheese doubled what I put in the ingredients. What a great cheese to put in a salad for that added zip.

Prosciutto Wrapped Asparagus

Planning on a few steaks on the grill tonight? Nice tossed salad, rolls, dessert. Nothing too fancy just plain good tasting food. Want to wow your company with an added spectacular looking vegetable? This should do it!

This can be used as a side dish or it could also work great as a fancy appetizer! These are absolutely delicious!

12 spears fresh asparagus, trimmed
1/4 pound prosciutto (the more expensive,
the less salty)
1 (8 ounce) package Cream cheese, softened
3-4 Tbsp. chopped green onion
1-2 tsp. minced garlic

Preheat oven to 450 degrees F.

Blanch asparagus for 1 minute then plunge into an ice water bath and drain WELL.

Mix Cream cheese, green onion, and garlic together. Spread prosciutto slices with cream cheese mixture. Wrap slices around 2 or 3 asparagus spears.

Prepare a baking sheet by lining it with tin foil and spraying with cooking spray.

Arrange wrapped spears in a single layer on a medium baking sheet, then spray lightly with cooking spray. Bake 15 minutes in the preheated oven, until asparagus is tender.

FRENCH TOAST SOUFFLÉ

Courtesy of Shirley Bruns


(make at least the day before)

4 to 6 Croissants broken into pieces
(enough to cover bottom of 9 x 13 buttered pan)
1/2 cup butter at room temp
6 oz cream cheese at room temp
1 1/4 cups maple syrup
10 large eggs
3 cups half 'n half (I use whipping cream—un-whipped)
1 tsp cinnamon

1. Layer croissants on bottom of buttered pan.
2. Combine cream cheese, 1/2 cup butter &
1/2 cup maple syrup until well blended.
Drop by spoonfuls onto croissant pieces.
3. Beat the eggs, 3/4 cup maple syrup and 3 cups cream.
Pour over croissants and sprinkle with cinnamon.
4. Cover & chill at least 8 hrs. (or freeze up to 3 months)
5. Bake uncovered @ 350 F. until center barely jiggles, (about 50 min.)
Garnish with pecans, raspberries & powdered sugar.

Grocery stores usually have some breads they sell at half price because they are getting past their prime. . .and if you can find croissants on these shelves, they are the best. . . . . . .
easier to break apart.

This can be served right out of the baking dish. Add Li'l Smokies or a platter of assorted breakfast meats to the menu and your children (original & grand) will love you!





GOT MILK?

Game Ready?

Got your veggie plate ready?
Good job!

How about the hot dogs? Cute huh?

Now you need your little BLT Bites - Yum

Ingredients:
•16 to 20 cherry tomatoes
•1 pound sliced bacon, cooked and crumbled
•1/2 cup mayonnaise
•1/3 cup chopped green onions
•3 tablespoons grated Parmesan cheese
•2 tablespoons snipped fresh parsley

Directions:
Cut a thin slice off of each tomato top.
Scoop out and discard pulp.
Invert the tomatoes on a paper towel to drain.

In a small bowl, combine all remaining ingredients.
Spoon into tomatoes.
Refrigerate for several hours.
Yield: 16-20 appetizer servings.

Then top it off with Football Brownies.


You’ll score a touchdown at any party when you make these rich chocolaty brownies in this fun shape!
Prep Time:30 min
Start to Finish:2 hr
Makes:12 brownies

1 package Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/4 cup water
1/3 cup vegetable oil
3 eggs
Football-shaped cookie cutter, 3 1/2x2 inches
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
1 cup white baking chips
1 tablespoon milk
1 tablespoon butter or margarine

If you want to make it Peanut Butter Frosting add
1/3 cup peanut butter to the chocolate ready-to-spread frosting
2 to 3 teaspoons milk

1. Heat oven to 350°F. Line rectangular pan, 13x9x2 inches, with aluminum foil, letting foil hang two inches over short ends of pan. Spray foil with cooking spray.

2. Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.

Cool completely, about 1 hour.

3. Remove brownies from pan, using foil to lift. Cut brownies into football shapes, using cookie cutter. Frost footballs with frosting.

4. Place baking chips, milk and butter in small microwavable bowl.
Microwave uncovered on Medium-High (70%) 1 minute; stir.
Microwave about 10 seconds longer or until chips are melted.
Drizzle melted chips over frosting to look like football laces.

Hints:
No football cookie cutter? You can cut both the top and bottom lids from a tuna can, and bend the open-ended can into a football shape. Or make a paper cutout, and cut the brownies around the shape.

If you’re cutting brownies with a knife, use a plastic knife for the slickest, cleanest cuts that won’t tear the edges.

Now don't forget the half time Macarena
Got to work off those calories - don't ya know!

LAZAGNA PASTA TOSS

A re-named Rachel Ray recipe


Ingredients
· 1 pound curly short cut pasta (recommended: campanelle by Barilla, fusilli or cavatappi
· Coarse salt
· 2 tablespoons extra-virgin olive oil, 2 turns of the pan
· 1 pound ground sirloin
· 4 cloves garlic, chopped
· 1 medium onion, finely chopped
· 1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
· Black pepper
· 1 teaspoon, several drops, Worcestershire sauce
· 1/2 cup dry red wine, a couple of glugs
· 1/2 cup beef stock
· 1 (28-ounce) can crushed tomatoes
· 1 1/2 cups part-skim ricotta cheese
· 1 cup fresh basil, about 20 leaves
· 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table

Directions
Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente.
Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.

Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.

Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper.

Serve with fresh salad greens tossed with sliced green olives, Parmigiano cheese, garlic salt and EV Olive oil with accompanying hot crescent rolls. Big hit with lasagna lovers.

Hello 2009

A GREAT RECIPE~*~

Fold two hands together,
And express a dash of sorrow.
Marinate it overnight,
And work on it tomorrow.

Chop one grudge in tiny pieces,
Add several cups of love.
Dredge with a large sized smile,
Mix with the ingredients above.

Dissolve the hate within you,
By doing a good deed.
Cut in and help your friend,
If he/she should be in need.

Stir in laughter, love and kindness,
From the heart it has to come.
Toss with genuine forgiveness,
And give your friends some.

The amount of people served,
Will depend on you.
It can serve the whole wide world.
If you really want it to!!!
Author unknown

TOMATO PUDDING

Courtesy of Shirley Bruns


1 can tomato puree (8 oz.)
1 cup brown sugar
1/4 cup water
salt and pepper to taste
Mix above and boil for five minutes.

In mixing bowl put:
2 cups bread cubes (crust removed)
Pour over cubes:
1/2 cup butter (melted)
Add tomato mixture to this and
Bake in buttered dish about 30 min. @ 350 degrees.
If it looks too wet, bake a little longer.
Serves 6

Tip:
This is an easy recipe to double and it makes a colorful addition to your Thanksgiving or Christmas table. It's also an easy dish to take with you to a friend or family's house.
Tomato pudding is an excellent side dish with ham, turkey, or chicken. It's sweet enough to be called a dessert.


"It was only a cup of water with gentle grace bestowed,
But it cheered the lonely traveller upon life's dusty road.
None noticed the cup of water as a beautiful act of love,
Save the angels keeping the records, away in the land above.
The trifles in secret given, the prayer in the quiet night,
And the little un-noticed nothings are great in our Saviour's sight!"
~Author Unknown

Tater Tot Casserole

This was delicious, spicy, great left over for more than once.
INGREDIENTS:

1 bag tater tots
1 1/2 pounds spicy Italian sausage
1/2 chopped onion
2 cups shredded cheese, divided
1 dozen eggs
1 1/2 cups milk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder

Oven Temp: 350º
Recipe Cooking Time: 55 to 60 minutes
Pan Type: 9 x 13" baking dish

DIRECTIONS:

Preheat your oven.
Place tater tots in bottom of baking dish.
Pour 1 cup of shredded cheese over the top of tater tots.
In a skillet brown the sausage with onions, then place over the top of the cheese.
Beat the eggs with the milk, salt, pepper and garlic, pour this mixture over the sausage.
Place tater tot casserole into oven and bake for 45 minutes.
Remove the tater casserole from oven and pour the remaining 1 cup of cheese over the top. Return tater tot casserole to oven to finish baking.

VEGGIE WREATH

At Christmas make it into a wreath.
INGREDIENTS:
2 packages refrigerator crescent rolls
2 8 oz pkgs cream cheese
3/4 cup sour cream
1 package Hidden Valley Original Ranch Dressing mix
4 to 6 cups assorted chopped vegetables - chop in a food processor
1 cup shredded cheddar cheese

DIRECTIONS:
Remove crescent dough from packaging (do not unroll).
Cut each tube into eight slices.
Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.
Bake at 375° for 15-20 minutes or until golden brown.

Cool for 5 minutes before carefully removing to a serving platter; cool completely.
In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth.
Spread over wreath; top with broccoli, celery, carrots, cauliflower and red pepper, any firm veggy you love.

Form a bow garnish with celery leaves. Yield: 16 servings.



The rest of the year press the crescent roll dough onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet sealing all perforations. Follow all other directions above and cut into small squares to serve.

Cheesy Corn Bites

Ingredients:

8 ounces cream cheese, at room temperature
1 cup shredded pepper jack cheese
1 large egg
1/2 cup frozen corn kernels
48 scoop-shaped tortilla chips (one 10-ounce bag)
Chopped chives or cilantro, for sprinkling

Directions:

1. Preheat the oven to 350°.
In a large bowl, mix the cream cheese, pepper jack cheese, egg and corn.

2. Arrange the chips on a large rimmed baking sheet and place 1 teaspoon corn mixture in each.
Bake until the filling sets, about 20 minutes.

3. Sprinkle the corn bites with the chives; serve warm.

Taco Bean Soup

This dish is SO easy to make and the clean-up is even easier! It is low-fat, high in fiber, and VERY flavorful. I love adding sour cream, cheese, avocadoes, and tortilla chips... be as creative as you want! You can also add tomatoes, chopped onion, cilantro, salsa, guacamole, olives, or anything else you'd like!

Lyndi blend (onions, garlic & mild fire roasted peppers)
1 can aduki bean or kidney beans (15 oz.)
https://www.shoporganic.com/product/eden_foods_aduki_beans/10
1 can black beans (15 oz.)
1 can refried beans with lime (15 oz)
1 can cannelloni beans (15 oz)
1 can corn (15 oz) drain or use frozen corn nuggets.
1 can diced tomatoes (15 oz)
1 c. water
1 pkg. taco seasoning mix
1 pkg. Hidden Valley Ranch dry mix

Sauté Lyndi blend. Put in large cooking pot and add all remaining ingredients (Do not drain) Simmer for 20-30 min. Or you can combine all ingredients in a large crock pot on high for 2-3 hours.

Party Hors D oeuvre

FRIED RAVIOLI

Ingredients
• Olive oil, for frying
• 1 cup buttermilk
• 2 cups Italian-style bread crumbs
• 1 box store-bought cheese ravioli (about 24 ravioli)
• 1/4 cup freshly grated Parmesan
• 1 jar store bought marinara sauce, heated, for dipping

Directions
Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping. Yields 4 to 6 servings.


Mexi Dip

3 Italian sausages, casings removed
1 Tbsp spicy paprika
cup aduki beans (optional)
1 cup Asiago cheese, cubed
½ cup Fontina (or Gruyere), cubed
corn chips or flour tortillas quartered and heated

In a medium skillet, sauté the sausage breaking it into small pieces as it cooks for about 10 minutes. Add the paprika and remove from heat. Add the beans.

Fill a small casserole dish (5x7) with the cubed cheese and spread the sausage mixture on top.
Bake in a preheated 400F oven until the cheese has melted and is bubbling, about 12 minutes.
Serve with the tortilla chips.

S'MORES BARS

Source: Gourmet Magazine

2 cups graham cracker crumbs
1/3 cup sugar
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted
1 pound milk chocolate
4 cups mini-marshmallows

In a bowl combine well the crumbs, the sugar, the salt, and the butter and, reserving 1 cup of the mixture,
press the remaining mixture into the bottom of a flameproof baking dish, 13 by 9 by 2 inches.

Bake the crust in a preheated 350°F. oven for 12 minutes, or until it is golden,
and let it cool in the dish on a rack.

In a metal bowl set over a saucepan of barely simmering water melt the chocolate, stirring, pour it over the crust spreading it evenly, and sprinkle it with the marshmallows, pressing them lightly, and the reserved crumb mixture. Broil the dessert under a preheated broiler about 2 inches from the heat for 30 seconds, or until the marshmallows are golden, let it cool completely, and cut it into squares.

Makes about 24 bars.

Can't you just see the campfire burning.

Baconnaise Shrimp and Bacon Sandwiches

Ingredients:
1 pound shrimp (41/50 count per bag)
8 cooked bacon strips
8 toast slices or a nice bun
Baconnaise Aioli
3 tablespoons olive oil
Bacon Salt
Chopped romaine lettuce
Tomato slice (optional)

Baconnaise Aioli:
1 cup Baconnaise,
4 cloves fresh minced and crushed garlic
Squeeze of fresh lemon juice
Fresh ground black pepper

Directions:
1. Lightly coat shrimp in olive oil and bacon salt.
2. Grill shrimp over medium heat on a grill grid or with bamboo skewers.
3. Toss shrimp with Baconnaise Aioli.
4. Toast bread on a buttered pan.
5. Chop romaine lettuce into half-inch slivers.
6. Combine with bacon and optional tomato and enjoy!

Makes four sandwiches.

This has a very mild flavor.
I like to spice the flavor up by drizzling Shrimp Cocktail sauce on top of the shrimp.

Note: Baconnaise & Bacon salt is carried in most super markets or on line: http://www.baconnaise.com/

Corn and Tomato Salad

• 2 tbsp olive oil
• 2.5 cups fresh corn kernels (that's about 5 ears)
• 1 pint cherry tomatoes, chopped
• 1/2 cup finely chopped red onions
• 1-2 tsp Hickory Bacon Salt
• 1/4 tsp black pepper
• Parsley or cilantro for garnish

Boil corn kernels for 3-5 minutes. Mix olive oil, Hickory Bacon Salt and black pepper. Combine with red onions, cooked corn kernels, cherry tomatoes and garnish with parsley or cilantro. Serve at room temperature or slightly cold, and enjoy!

Sweet Corn Casserole

Ingredients:
½ cup butter, softened
1 cup sour cream
1 egg
1 can (16oz) whole kernel corn. Drain
1 can (160z) cream style corn, DO NOT DRAIN
1 package (9oz) corn muffin mix
1 cup grated Cheddar Cheese

Directions:
Preheat oven to 375 degrees.
In large bowl, combine butter, sour cream and egg.
Stir in cans of corn and corn muffin mix. Pour into an 8-inch square baking dish coated with cooking spray.

Bake for 45 minutes - Oven 375 degrees
Add cheese and stir well.
Bake an additional 15 minutes, or until dish is slightly puffed.

Serves 8

White-Bean Salad with Zucchini and Parmesan

PREP: 10 minutes
TOTAL: 10 minutes

Ingredients
Serves 4
• 2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
• 3/4 pound zucchini (about 2 small),
trimmed, quartered lengthwise, and thinly sliced on the diagonal
• 4 ounces green beans, trimmed and thinly sliced on the diagonal (3/4 cup)
• 2 ounces fresh Parmesan cheese, crumbled (1/2 cup)
• 1/2 cup fresh basil leaves, torn
• Grated zest and juice of 2 lemons
• 1 tablespoon olive oil
• Coarse salt and ground pepper

Directions
In a medium bowl, place cannellini beans, zucchini, green beans, Parmesan, basil, lemon zest and juice, and oil; season with salt and pepper. Toss to combine.

Notes:
Small zucchini are sweeter than larger ones, especially when used raw.
Keeps in frig for days - excellent go to munch

Hamburger Soup

A favorite of girl scouts & football players



1 to 2 lb. hamburger
1/2 tsp. salt
1/4 tsp. pepper, oregano and basil
1 bay leaf
1 pkg. onion soup mix
6 c. water
2 beef bouillon cubes
1/2 cup pearl barley, thoroughly rinsed
1 can (14.5 oz) petite diced tomatoes
1 (8 oz.) can tomato sauce or V-8 juice
1 can tomato puree
1 clove garlic, minced
2 stalks celery, chopped
2 carrots, chopped
1/2 c. chopped celery
1 c. cubed potatoes
1 can fire roasted chilies (secret ingredient)

In a Dutch oven over medium heat, combine meat, onion, and garlic and cook, breaking up meat with a spoon, until it's no longer pink, about five minutes. Add remaining ingredients and bring to a boil. Reduce heat to medium-low and cook, covered, until vegetables and barley are tender, about one hour. Discard bay leaf. This can be made ahead to let the flavors develop. It will thicken if you make it ahead.

Chicken Parmesan Bundles

4 oz. (½ of 8-oz. pkg.) Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1¼ cups Mozzarella Cheese, divided
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1½ lb.),
pounded to ¼-inch thickness
1 egg
10 RITZ Crackers, crushed (about ½ cup)
1½ cups spaghetti sauce, heated

PREHEAT oven to 375ºF.

Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto pounded chicken breasts.

Starting at one of the short ends of each breast, roll up chicken tightly.
Secure with wooden toothpicks, if desired. Set aside.

BEAT egg in shallow bowl or pie plate.

Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs
in separate shallow bowl or pie plate.

Dip chicken bundles in egg, then roll in crumb mixture.

Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is cooked through (165ºF).

Remove and discard toothpicks, if using.
Serve topped with the spaghetti sauce and remaining ¼ cup mozzarella cheese.

Bacon Cinnamon Rolls

Ingredients:
1 tube ready-to-cook cinnamon rolls
1 uncooked very thin sliced bacon per roll

Directions:
1. Unroll the rolls, place one piece of bacon on each roll.
Then roll back together.
2. Follow printed cinnamon roll directions.

Note: First time preparing these the bacon did not cook all the way (that's why I added very thin to the ingredients) - we are a crisp bacon family - sooo if you like your bacon crisp make sure you use a thinner bacon or a partially cooked bacon or cook longer.

Breakfast Taco Salad

1 lb. Ground Turkey or beef
2 tsp oil
1 clove of garlic, minced
1 tsp cumin
1/2 tsp cayenne pepper (or more!)
1 tsp paprika
1 tsp chili powder
1/3 cup water
1 tbsp butter
6 eggs, lightly beaten with 3 tbsp of water
salt
pepper

Tortilla Chips

Cheese, lettuce, sour cream and hot sauce for garnish.

1. Heat the oil in a large skillet, add the turkey and break it up into crumble with a wooden spoon, add the garlic and cook for about 5 minutes. When the turkey is nearly cooked, sprinkle the cumin, cayenne, paprika and chili powder over the meat, add the water, stir and cover with a lid for 10 minutes to let the spices develop an aroma.

2. In a medium skillet, heat the butter until it foams and subsides, then add the beaten eggs, salt and pepper and reduce the heat to low. Slowly cook the eggs, stirring occasionally until set to the consistency you like. I prefer my eggs a little on the soft side because I dig the silky texture, but feel free to cook them harder if you like.

3. Place a layer of tortilla chips on a plate, cover with a spoonful of the spicy turkey mixture. Divide the eggs into four portions and place one portion on top of the turkey. Sprinkle with cheese and lettuce, add a dollop of sour cream and a drizzle of hot sauce.

Serves 4

FUN FRITO PIE

New York - The Cowgirl Hall of Fame in the village

The Frito Pie:
Vegetarian Or
Beef chili
With sour cream and cheese atop Fritos corn chips,
All served in a Frito bag.

Chicken Spaghetti

1 large fryer (or use any cut you prefer)
2 large onions chopped
1 cup celery
1 red bell pepper
1 large can of mushrooms
1 LB. spaghetti
1 qt. chicken broth (4 cups)
1 LB Mexican Velveeta
Salt & Pepper to taste- dash of hot sauce

Cook chicken in water with an onion, salt & pepper
(Remove onion when done).
Debone chicken and reserve broth.
Cook pasta in reserved broth: you will need 4 cups of liquid to cook the pasta-
if not enough, add chicken broth.
Chop onions, bell pepper & celery. Cook in small amount of broth.
When done, add to spaghetti & chicken.
Drain mushrooms & add.
Add cheese & mix well.
Cook until bubbly.
(Best if stored overnight)
Serves 10.

Also great for a tailgate

Bacon Cheeseburger Roll-Up

Ingredients:
Note: Vegetarians can substitute Veggie Crumbles.
Other substitutions could be barbeque sauce or Swiss cheese & mushrooms or salsa & pepper jack cheese to the ground beef and bacon.

• 1 lb. lean ground beef
• 4 slices Bacon, chopped
• 1 small onion, chopped
• 1/2 lb. (8 oz.) VELVEETA Cheese, cut into 1/2-inch cubes
• 1 pkg. (13.8 oz.) refrigerated pizza crust

HEAT oven to 400°F.

Brown ground beef with bacon and onions in large skillet
on medium-high heat; drain.

Return meat mixture to skillet.
Add Velveeta; cook until melted, stirring frequently.
Cool 10 min.

• UNROLL pizza dough onto baking sheet sprayed with cooking spray.
Press into 15x8-inch rectangle; top with meat mixture -
leaving about an inch border.

Roll up, starting at one of the long sides.
Rearrange if necessary so roll is seam-side down.
• BAKE 20 to 25 min. or until golden brown.

Serve and you'll get

Mexican Lasagna

If you are looking for a potluck recipe that will wow but won’t break the budget, Mexican Lasagna is for you.

10 flour tortillas
1 can refried beans
2 cans diced tomatoes
1 onion (diced)
1 tbs. chili powder
1 tsp. seasoned salt
1 cup grated cheddar cheese
2 lbs. ground beef

Brown the ground beef in a frying pan.
Drain it and add the chili powder and the seasoned salt.
Mix and set aside.

In a greased cooking pan, cover the bottom of the pan with two tortillas.
Spread the refried beans on the tortillas and cover the beans with two more tortillas.
Spread the tomatoes on the tortillas and cover the tomatoes with two tortillas.
Spread the meat on the tortillas and cover it with two tortillas.
Cover the tortillas with onions and cheese and top with two more tortillas.
Cover the whole thing foil and bake at 300 degrees for 20 minutes.
Serves 12.

Shrimp Cocktail with Avocado

Serves 6

1/4 cup fresh lime juice
1 generous pound raw, unpeeled small shrimp (41/50 count)
1 jar (16 ounces) Salsa
1 tablespoon olive oil, preferably extra virgin
1 cup diced peeled cucumber or jícama
1 small ripe avocado, peeled, pitted and cubed
Salt to taste
Chopped cilantro for garnish
Several lime slices for garnish
Sea Salt & Lime Tortilla Chips for serving

1. Bring 1 quart of salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover, and let the water return to the boil. Immediately remove from the heat, set the lid askew and drain off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely.

2. Peel and devein the shrimp. Toss the shrimp with the remaining 2 tablespoons lime juice, cover and refrigerate for about an hour.

3. Add the salsa, olive oil, cucumber or jícama and avocado to the shrimp. Taste and season with salt, usually about ½ teaspoon. Cover and refrigerate if not serving immediately.

4. Spoon the shrimp cocktail into sundae glasses, martini glasses or small bowls; garnish with sprigs of cilantro and slices of lime. Serve with chips to enjoy alongside.

Call the Butler they are ready to serve.

Fried Olives, a great Italian appetizer

Note: Make sure to really coat the olives in the breadcrumbs before frying them. And try to stuff as much cheese as you can in the inside!

Ingredients
- 2 cups medium-large green olives, pitted
- about 1/2 cup smoked mozzarella bits
(about 1/4"x1/2" in size or as big a piece you can fit into the hole of the olive)
- about 1/2 cup flour
- about 1/2 cup milk
- about 1 cup fine breadcrumbs or Panko
Note: Panko breadcrumbs are as different from regular breadcrumbs as snowflakes are from sand. Made of specially baked wheat bread that's been crumbled into big flakes and then toasted, they are and have a lighter texture than your typical can of bread crumbs. When used in fried or baked foods, they are crisp and light.
- 1 toothpick
- oil for frying

Directions
- Heat oil in a fryer or a large saucepan with about 3 inches of oil to 370 degrees
- Stuff each olive with a piece of mozzarella.
- Place flour, milk and breadcrumbs in 3 separate small bowls.
- Using a toothpick, coat olive in flour. Tap off the excess flour.
Dip olive in the milk.
Coat olive thoroughly in the breadcrumbs.
Set on a plate and repeat for remaining olives.

- Dip a flat sieve in the hot oil so that the breadcrumbs won't stick to it.
Transfer about 1/3 of the olives to the hot oil using the sieve and fry for about 30-45 seconds.
Drain on a plate covered with a paper towel.
Repeat for remaining olives.
Serve hot.
- Serves 4.


Ooops - all gone!