Bacon Cheeseburger Roll Up

1 pound lean ground beef
4 slices bacon, chopped
1/2 cup chopped onions
8 oz velveeta, cubed
1 pkg refrigerated pizza crust

Preheat oven to 400. Cook beef, bacon and onions in skillet until beef is evenly browned. Drain; return meat mixture to skillet. Add velveeta; cook until completely melted, stirring frequently. Cool 10 minutes. Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8 rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Bake 20-25 minutes or until golden brown. Cut diagonally into six slices to serve.

Serves 6

Grilled Shrimp and Scallop Kabobs

1/4 cup lemon juice
1/4 cup vegetable oil
1 Tsp thyme
1/4 tsp salt
1/4 tsp pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 whole mushrooms
8 cherry tomatoes
1 zucchini, cut into slices

Prepare grill. Mix lemon juice, oil, thyme, salt and pepper. Thread scallops, shrimp, mushrooms, tomatoes, and zucchni alternately on each of four 10 inch skewers. Brush with lemon juice mixture. Grill uncovered for 10-15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

Serves 4

Hungarian Swiss Steak

1 beef boneless sirloin steak, 3/4 inch thick (1 pound)
1/4 tsp season salt
1 can stewed tomatoes, undrained
1 Tbsp paprika
2 Tbsp ketchup
1/2 cup sour cream

Cut beef into 4 pieces. Sprinkle both sides of beef with season salt. Cook in skillet 4-8 minutes, turning once, until brown. Stir in tomatoes, paprika, and ketchup; reduce heat. Cover and simmer 15-20 minutes or until beef is tender. Top each serving with sour cream.

Serves 4

Beef Stroganoff Casserole

1 pound ground beef
1/3 cup chopped onion
1 pkg mushroom gravy mix
3/4 cup water
1 jar (2.5 oz) sliced mushrooms, drained
1 cup sour cream
1 cup bisquick
1/4 cup milk
1 egg
1 bell pepper, cut into rings

Heat oven to 400. Grease 11x7 baking dish. Brown beef and onion, drain. Stir in gravy mix, water, and mushrooms. Cook 1-2 minutes, stirring constantly, until thickened; remove from heat. Stir in sour cream. Spoon mixture into baking dish. Stir bisquick, milk and egg until blended. Spread evenly over beef mixture. Top with bell pepper rings. Bake 18-22 minutes or until topping is light golden brown. Let stand 5 minutes before cutting.

Serves 6

Broccoli Three Cheese Bake

1 can (2.8 oz) french fried onions
2 bags (24 oz each) frozen broccoli and three cheese sauce
3 oz cream cheese, cut into cubes
1/4 cup chopped red bell pepper

Heat oven to 350. Reserve 1 cup onions for topping. In large pot, mix remaining onions, frozen broccoli, cream cheese, and bell pepper. Cover and cook over medium heat about 20 minutes, stirring occasionally until sauce chips are melted. Transfer to ungreased 3 quart dish. Bake uncovered 20-25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.

Serves 14

Beef and Potato Skillet

1 pound ground beef
4 medium green onions, chopped
1 cup water
1/2 tsp garlic salt
1 pkg onion gravy mix
2 cups frozen O'Brien potatoes with onions and peppers
1/2 cup frozen peas
1 tomato, chopped
1 1/2 cups bisquick
1/2 cup water

In skillet, brown beef and drain. Stir in 2 Tbsp onions, 1 cup water, garlic salt and gravy mix. Cook, stirring constantly until mixture thickens. Stir in potatoes, peas and tomato. Heat until hot; reduce heat to medium low. In small bowl, stir bisquick mix, remaining 2 Tbsp onions, and 1/2 cup water until soft dough forms. Drop dough by Tbsp onto beef mixture. Cover and cook 8 minutes. Uncover and cook 8-10 minutes longer or until toothpick inserted in center of dumplings comes out clean.

Serves 4

Taco Pie

1 pound ground beef
1 onion, chopped
1 envelope taco seasoning mix
1 can chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup bisquick
3/4 cup shredded cheddar cheese

Heat oven to 400. Grease 9 inch pie plate. Cook ground beef and onion in skillet until beef is browned. Drain. Stir in seasoning mix. Spoon into pie plate; top with chiles. Stir milk, eggs and bisquick mix until blended. Pour into pie plate. Bake 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8-10 minutes longer. Cool 5 minutes.

Serves 6

Cornmeal-Battered Oven-Fried Catfish

1/2 cup uncooked yellow cornmeal
1 tsp paprika
1 tsp thyme
1 tsp salt
1/2 tsp celery seed
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 cup milk
non stick cooking spray
1 pound catfish fillets, cut into 4 pieces
1 pound asparagus, steamed

Preheat oven to 425. Combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper on a plate. Pour milk onto another place. Coat a large nonstick baking sheet with cooking spray. Dredge fillets first in milk, then in cornmeal mix, coating both sides and pressing cornmeal mix gently to adhere. Place coated fillets on baking sheet and lightly spray each with cooking spray. Bake until cooked through, about 15 minutes. Let stand at room temperature for 2-3 minutes before removing from cooking sheet. Serve with asparagus.

Serves 4

Chocolate Topped Peanut Toffee Bars

Cookie Base
1 pouch peanut butter cookie mix
3 Tbsp vegetable oil
1 Tbsp water
1 egg

Filling
1 cup butter, cut into small pieces
1 cup packed brown sugar
1 1/2 cups lightly crushed potato chips
1 cup salted peanuts

Topping
1 bag (12 oz) semisweet chocolate chips

Heat oven to 350. Spray bottom and sides of 13x9 dish with cooking spray. In bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 10 minutes or just until dough is set. Meanwhile, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly. Sprinkle potato chips and peanuts over partially baked cookie base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly. Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. Store covered at room temperature.

Makes 32 bars

Bug Juice Smoothies

4 cups vanilla fat free yogurt
4 bananas, cut into chunks
2 cups frozen strawberries
2 cups orange juice

Place half of each ingredient in blender. Cover and blend on high speed about 30 seconds or until smooth. Pour into 4 glasses. Repeat with remaining ingredients. Pour into remaining 4 glasses. Serve immediately. Freeze leftovers.