Mozzarella Beef Burgers

1 lb ground beef
1/2 cup shredded mozzarella cheese
1/2 cup bread crumbs
1/4 cup barbeque sauce, divided
4 hamburger buns

Preheat grill (or broil on oven) to medium high heat. Mix meat, cheese, bread crumbs and 2 Tbsp of the bbq sauce. Shape into four patties. Place patties on grill or dish if broiling in oven. Cover grill with lid. Grill 4 to 6 min, Broil to brown on both sides and well done. Brush remaining 2 tbsp bbq sauce during last 2 min of grilling time.

Fill buns with burgers and lettuce if desired.

Cheesy Beef Corn Chip Skillet

1 lb ground beef
1 small onion, chopped
3/4 cup water
1 pkg taco seasoning mix
2 cups corn chips
1/4 lb velvetta, cut into 1/2 inch cubes
2 cups shredded lettuce
2 tomatoes, chopped

Brown meat with onions in large skillet; drain. Add water and seasoning mix; cook as directed on package. Cover meat mixture with chips and velvetta; cover. Cook on low heat 5 min. or until Velvetta is melted. Top with lettuce and tomatoes.

Spinach Lasagna Rolls

4 oz (1/2 of 8 oz pk) cream cheese softened
1 pk frozen chopped spinach, thawed and well drained
1 1/4 cups shredded low moisture whole milk mozzerela cheese, divided
1/4 cup grated parmesan cheese
6 lasagna noodles, cooked and drained
2 cups spaghetti sauce

Heat oven to 375 degrees. Mix cream cheese, spinach, 1 cup mozzarella and parmesan until well blended; spread onto noodles. Roll up tightly.

Place, seam sides down, in a 9 inch sq baking dish; top with sauce and remaining cheeses.

Bake 30 minutes or until heated through.

Pumpkin Creme Pies

For Creme Pies

1 cup brown sugar
1 cup sugar
1 cup vegetable oil
1 can pumpkin (15 oz)
2 whole eggs
1 tsp vanilla extract
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1 tpsp ground ginger
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cloves

For Filling

1 pkg cream cheese softened (8 oz)
1 stick unsalted butter, room temp
1 pck powdered sugar, (16 oz)
3 drops vanilla extract
2 dashes cinnamon

Preheat oven to 350 degrees. Pumpkin Creme Pies: Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at a time, mixing well after each addition, followed by vanilla. In a seperate bowl, mix together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. Cut 3 inch squares of parchment paper, about 24. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. (Note that the squares allow the baker to move the square while keeping the bag in the same spot. Just squeeze for easy circle making!)

Transfer each square to a baking sheet. Bake for 11 minutes, or until firm, and cool on a rack.

Cream cheese filling: Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half of the pies and top with another piece. Enjoy right away, or chill overnight. These keep very nicely in the fridge for at least a few days! A great version of oatmeal cream pies!!! YUMMY!!!!!!!!!!!!!!!

Asian Pork Tenderloin

1 1/2 lbs whole pork tenderloin
1/2 cups reduced sodium soy sauce
1/4 cups sesame oil
2 tbsp worcestershire sauce
2 cloves garlic, minced
2 tbsp light brown sugar
1/2 tsp onion powder
1 tsp freshley cracked black pepper
2 tbsp chili garlic sauce (I omitted)
1 tbsp cornstarch
1 cup reduced sodium chicken broth at room temp
2 whole green onions (green parts only) diced for garnish

Rinse and pat dry the pork loin. In a gallon baggie, combine the soy sauce, sesame oil, worcestershire sauce, garlic, brown sugar, onion powder, pepper and chili garlic sauce. Seal, squeeze out air, seal baggie and refridgerate for 6-8 hours. Preheat oven to 400 degrees. Line a 9x11 baking dish with non-stick foil or use regular foil and spray with cooking spray. Using tongs, transfer the pork loin to the prepared baking dish. Pour the marinade over the pork loin. Bake for 1 hour, turning pork loin every 20 minutes or internal temp reaches 145-150 degrees. Remove the loin to serving plate, cover with foil and let rest for 15-20 minutes while you finish the sauce..

Empty the pan drippings into a small sauce pan and heat over medium heat. Combine the cornstarch with room temp chicken broth and whisk until smooth. Add the broth to the boiling pan drippings and cook for a minute or two. Remove from the heat. Slice Pork loin and place on serving platter. Drizzle sauce over all before serving and place any extra sauce in a extra dish on the side. Garnish with onions.

Accordian Sandwiches

1 1b loaf Italian bread or 1 lb French bread
1/4 cup mayo
1 tbsp italian dressing
1 tpsp grated parmesan cheese
5 oz very thinly sliced cooked chicken or any lunch meat will do
8 slices cheddar cheese, slices split in half

Preheat the oven to 375 degrees. Cut the bread into 16 slices, but no through the bottom crust. In a small bowl stir together mayo, italian dressing and parmesan. Tuck lunch meat and cheese slices between every other bread slice. Place a well rounded teaspoon of mayo mixture in the slits with the meat, spreading slightly. Place on a baking sheet. Bake loaf in the 375 degree about 15 minutes or until hot.

Pumpkin Pie Dip

1 8 oz cream cheese, softened

2 cups powdered sugar

1 15 oz pumpkin pie filling

1 tsp ground cinnamon

1/2 tsp ground ginger

gingersnaps

apples and pears cored and sliced

Beat the cream cheese and sugar at medium speed with an electric mixer until smooth. Add the pie filling, cinnamon, and the ginger, beating well. Cover and chill for 8 hours. Serve with gingersnaps and apple and pear slices.

Yeild 3 C dip

I made this for a church social event and Dawson helped me~ he loves helping me in the kitchen!