Tangy Meatball Subs

I made this one up as I had thawed some hamburger and wanted to try something new. Enjoy!!
(Picture courtesy of allrecipes.com)
Meatballs
1 pound ground meat
1 cup Italian bread crumbs/or crackers mashed with Italian seasoning
1 tsp. black ground pepper
1 tsp. salt
1 1/2 tsp. garlic powder
1 small onion, chopped fine
Mix all ingredients together with your hands and roll into 1-2 inch balls. Place on baking sheet covered with foil.(Helps with the clean up). Bake at 400*F for 15-20 minutes.

After the meatballs are baked place them all in a sauce pan with:

1 bottle of Heinz Chili Sauce

Let simmer for about 5 minutes. Then place on split hoagie buns. Top with:

1 cup grated mozzarella cheese, split between 6 subs.

Place in oven on broil for about 3 minutes. WATCH IT OR IT WILL BURN!!!

Enjoy. Goes great with Doritos Nacho flavored chips and root beer floats.

Mini Deep Dish Pizzas

Pillsbury Grands Refrigerator Biscuits (Home style, Butter, whatever)
Your favorite spaghetti/pizza sauce
Shredded mozzarella cheese
Pepperoni, sausage, ect.

Preheat oven as directed on the biscuit package (I think it was 375*, but I could be totally wrong). Grease a muffin tin. Place biscuits, one to an opening, in muffin tin. Gently press the biscuit to form a cup around the sides of the muffin tin ... sort of like making a little cup to hold sauce, toppings, and cheese. Bake empty 'cups' for 8 minutes until puffy and just slightly brown. Remove from oven. Add a TBS of sauce, then sprinkle cheese, then sprinkle toppings. Return to oven and continue baking until cheese is melted and toppings are golden. Kids will love it!

South-of-the-border-Calzones

INGREDIENTS
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn, with red and green peppers, well drained
1 cup Old El Paso® refried beans
1 cup Old El Paso® Thick 'n Chunky salsa
2 cups shredded Mexican cheese blend (8 oz)
1/2 teaspoon ground cumin
1 (1 lb. 1.3-oz.) can Pillsbury® Grands!® refrigerated golden corn biscuits or 1 (1 lb. 0.3-oz.) can Pillsbury® Grands!® refrigerated buttermilk biscuits




DIRECTIONS
1. Heat oven to 350°F. Spray large cookie sheet with nonstick cooking spray. In medium bowl, combine all ingredients except biscuits; mix well.
2. Separate dough into 8 biscuits. Press or roll each biscuit to form 5 1/2-inch round. Spoon 1/4 cup bean mixture onto center of each round. Fold dough over filling; press edges firmly with fork to seal. Place on sprayed cookie sheet.
3. Bake at 350°F. for 15 to 20 minutes or until golden brown. Cool 2 minutes before serving. If desired, garnish with sour cream.

Taco Salad Bowls

Prep Time:
20 min
Total Time:
20 min
Makes:
4 servings
4 flour tortillas (8 inch)
1 Tbsp. chili powder, divided
3/4 lb. extra lean ground beef
1 cup matchlike carrot sticks
1/2 cup plus 2 Tbsp. TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
2 Tbsp. KRAFT Mayo Light Mayonnaise
4 cups torn salad greens
1 large tomato, chopped
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1/4 cup chopped fresh cilantro

PREHEAT oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

MEANWHILE, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally.

MIX mayo and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.

Butternut Squash Soup

2 large butternut squash, sliced in half and seeds removed
2 Tbsp. Butter
1 c. Chopped yellow onion
2 cloves garlic, minced
5 c. Chicken broth or stock
¼ tsp. salt
2 tsp. curry powder
1/8 tsp. pepper

Preheat oven to 400* F. Place squash pieces in a flat baking pan. Pour about 1 c. water around squash. Bake until soft, about 1 hour. Remove to a plate and cool. When cool enough to handle, scoop out pulp. Set aside.
In a large soup pot over medium heat, melt the butter. Add onion and garlic and sauté until soft, about 5 minutes. Add squash pulp and about 1 cup of broth to pot and mix well. Transfer to a food processor or blender in batches and process until smooth. Return to pan and add the remaining 4 cups broth and seasonings. Simmer, uncovered, until flavors are blended, about 20 minutes, stirring occasionally. Ladle into bowls and top with a dollop of sour cream and chopped chives.

Turkey Cranberry Wreath

2 packages refrigerated crescent rolls
2 cups cooked turkey or chicken chopped
1/4 cup celery (about 2 stalks)
3/4 cup craisins
1/2 cup mayonnaise
1 1/2 cup shredded swiss cheese
2 cloves garlic
2 tbsp honey dijon mustard
1 granny smith apple (peeled,cored and sliced)

Mix all ingredients together except for the crescent rolls. Place crescent rolls on a round stone, large ends overlapping. Place a scoop of filling on each crescent roll. Wrap crescent roll over top of filling. Bake for 20- 25 minutes at 375*F. Sprinkle cheese over top.

We had this at a pampered chef party using the chicken and it was yummy.

Grilled Peanut butter and Banana Sandwiches

I saw this recipe on Paula Deen's T.V. show and sweetened it up just a bit myself.

Ingredients

4 slices of bread
2 Tbs. honey Butter
4 Tbs. crunchy peanut butter
2 Bananas

Instructions
Put this easy luncheon sandwich together like you would a grilled cheese sandwich. Layer the sliced bananas in the middle and then grill to perfection. Her original recipe called for regular butter but I prefer honey butter with this one. Just watch it closer because it has a tendency to get dark quicker. Serves 2.

Chili-Cheese Dogs in Beach Blankets

This is from EveryDay with Rachel Ray

1 TBS vegetable oil
3/4 pound ground beef or turkey
1 TBS chili powder
2 tsp onion powder
1 tsp garlic powder
salt and pepper
2 TBS tomato paste
14 ounces refrigerated pizza dough
1 1/2 cups shredded cheddar cheese
8 hot dogs

1. Preheat the oven to 400 degrees. Heat the oil in a small pot over medium-high heat. Add the ground meant and the chili, onion and garlic powders and cook, stirring frequently, until browned, 6-7 minutes. Season with salt and pepper. Stir in the tomato paste, then add 1/4 cup water to help loosen it up. Lower the heat and simmer until thinck, about 5 minutes. Remove from the heat.
2. On a work surface, roll out the pizza dough and stretch into a big rectangle. Cut the dough lengthwise, then cut each half crosswise into 4 equal pieces. In the center of each rectangle, drop some chili and sprinkle with cheese. Set a hot dog on top and wrap the dough around it, sealing in the chili and cheese. The ends of each hot dog should peek out. Bake until golden, about 18 minutes. Let cool slightly before serving.