Turkey Spinach Burgers

1 lb ground lean turkey breast
10 oz pkg frozen chopped spinach,
thawed and water squeezed out
2 Tbl barbecue sauce
1/2 tsp salt
1/4 tsp pepper
4 burger buns
4 tomato slices
4 lettuce leaves

Heat grill to medium-high and coat rack with cooking spray. Combine turkey, spinach, barbecue sauce, salt and pepper in large bowl. Shape mixture into 4 patties. Grill patties 10-12 minutes, turning once or until meat thermometer inserted into the middle from the side registers 165. Serve on buns with tomato and lettuce.

Blueberry Peach Muffins

1/4 cup butter, softened
1/3 cup sugar
1 egg
1 1/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/2 cup peach yogurt
2/3 cup fresh or frozen blueberries
1 tsp grated orange peel

In a small mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with yogurt. Fold in blueberries and orange peel. Fill paper lined muffin cups 3/4 full. Bake at 375 for 20-25 minutes.

Makes 8 muffins

Quick Cheesesteak Subs

3 Tbl unsalted butter
1 onion, halved and sliced thin
2 garlic cloves, minced
1/4 tsp dried oregano
1 Tbl A-1 steak sauce
1 lb rare deli roast beef, cut into 2 inch strips
sub rolls
8 slices provolone cheese

Melt butter in skillet. Add onion and cook until softened and golden, about 8 minutes. Stir in garlic and oregano and cook about 30 seconds. Add A-1 sauce and beef to skillet and cook until heat through, 1 to 2 minutes. Divide beef mixture among rolls. Top with cheese cover until cheese melts.

Serves 4

Pumpkin Gingerbread Trifle

1 box gingerbread mix
1 box instant cheesecake or vanilla pudding mix (4oz)
30 oz can pumpkin pie filling
1/2 cup brown sugar
1/3 tsp cinnamon
12 oz cool whip

Bake the gingerbread according to package; cool completely. Prepare pudding. Mix pudding, pumpkin pie filling, brown sugar and cinnamon; mix well. Crumble 1/2 the cake in a pretty clear trifle bowl. Top with half of pudding mixture, then half of cool whip. Repeat layers. Refrigerate until serving.

Baked Onion Dip

2/3 cup sweet onion, peeled and chopped
2/3 cup mayonnaise
2/3 cup fresh shredded parmesan cheese

Preheat oven to 350. Grease a pie plate. In a large mixing bowl, combine all ingredients and pour the mixture in the pie plate. Bake for approx 45 minutes or until hot and slightly brown. Serve hot with Ritz crackers.

Meatball Stroganoff

1 bag swedish meatballs
2 cans cream of mushroom soup
1 cup sour cream
1 cup milk
1 Tbl paprika
1 bag no yolk egg noodle, cooked

In a large saucepan, combine soup, sour cream, milk and paprika; heat through. Warm up meatballs in the microwave until hot. Add meatballs to sauce; cover and cook until heated through, stirring frequently. Serve meatballs and sauce over cooked egg noodles.

Serves 6

Craisy Oatmeal Cookies

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup unsalted butter, at room temperature
1 1/4 cups dark brown sugar
1 Tbl honey
1 tsp vanilla
2 eggs
1/2 cup sweetened coconut flakes
3/4 cups dried cranberries
2 cups quick oats

Preheat oven to 350. In a medium bowl, sift together flour, soda, powder, cinnamon and salt. Set aside. In a large bowl, cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully incorporated. Mix in coconut, dried cranberries and oats. Fold dry ingredients into butter mixture. Form into balls, approx. 2 tablespoons. Place 2 inches apart on parchment lined cookie sheets. Bake until cookies turn golden, 13 to 15 minutes.

Yield: 2 dozen cookies

Crunchy Corn Chip Chicken

6 boneless skinless chicken breasts
1 can of cream of chicken soup
2 Cups cheddar cheese, shredded and divided
1 pkt taco seasoning
2 Cups BBQ corn chips, coarsely crushed

Arrange chicken in an ungreased 9x13 pan; set aside. Combine soup, 1 cup cheese and taco seasoning together; spread over chicken. Bake at 350 for 45 minutes; sprinkle with corn chips and remaining cheese. Return to oven and bake until cheese melts, about 15 minutes.

Serves 6

Swiss Chicken

4 boneless chicken breasts or 8-10 chicken tenders
1 can cream of chicken soup
1/2 box stuffing mix
5 slices of swiss cheese
1/4 cup water
4 Tbl melted butter

Cut chicken into strips or chunks. Grease a 8x8 baking pan. Place chicken in baking dish. Place layer of swiss cheese over all the chicken. In a separate bowl, mix chicken soup and water. Pour evenly over swiss cheese. Sprinkle stuffing evenly on top. Drizzle melted butter over top of stuffing. Bake uncovered at 350 for 50-55 minutes.

Serves 4