Crescent Burgers

Crescent Burgers 1 lb. hamburger meat( YOU CAN REPLACE WITH GROUND TURKEY FOR FEWER CAL) 2 cups shredded cheddar cheese(YOU CAN USE NON FAT OR LOW FAT) couple drop of Worcestershire sauce 1, 1 oz. pkt. dry onion soup mix (28g) I think is the one they are talking about. 1 roll of crescent rolls 1 tsp. pepper Preheat oven to 350* Brown and drain hamburger. In medium bowl mix hamburger and rest of ingredients (reserve 1/4 cup cheese for tops). Add a HEAPING spoonful of meat mixture to large end of unrolled crescent roll. Roll up and seal edges as best you can. Sprinkle reserved cheese on top and bake for 15 minutes until golden brown.

Omelet Biscuits

Omelet Biscuits 2 C. self rising flour 3 T. margarine, made with canola oil 1/2 to 3/4 C. milk 1/2 C. chopped Canadian bacon 1/3 C. shredded sharp cheddar cheese 1 egg, scrambled(yes scramble the egg first) Place the flour into a mixing bowl, add the margarine and using a pastry blender or fork cut the margarine into the flour. Once combined, add in the Canadian bacon, cheese and scrambled egg. Slowly add in the milk, a little at a time, mixing with a fork. Once the dough forms (do not get it too wet so it is not sticky), flour your hands and knead the dough just a little, not to over work. With floured hands pinch off some of the dough and gently roll between your hands. Place on a lightly sprayed (I used canola oil cooking spray) baking sheet and lightly press down. Repeat with remaining dough. Bake in a 425 degree oven for 12-14 minutes or until tops begin to lightly brown. Brush with a little melted margarine if you desire.

Stuffed Chicken Breast w/ Shrimp and Crab

Stuffed Chicken Breast w/ Shrimp and Crab 1/2 cup onion, chopped fine 1/4 cup celery, finely chopped (or substitute celery salt and dried celery leaves to taste) 1/4 cup bell pepper chopped fine 1 (4 oz) can shrimp 1 (6 oz) can crab meat 1 egg 2 tbsp milk Chicken coating, bread crumbs, cornflakes or Panko Bread crumbs (your choice) Salt and black pepper to taste Cayenne to taste Onion powder and garlic powder to taste (optional) Oil for frying 4 large or 6 medium chicken breast fillets (boneless) Pound the chicken breast with a tenderizer hammer. Lay the meat flat as you will be rolling it up with stuffing after it's prepared. Drain and rinse the shrimp and crabmeat. Since the crabmeat is so fine, I just put water in the can and keep squeezing the lid to get the water out. In a medium bowl, mix the shrimp, crabmeat, onion, bell pepper, celery, onion and garlic powder. Salt and pepper to taste. Put the stuffing mixture on the chicken breast. Roll the chicken and secure with a toothpick to hold the chicken breast closed. Dip the chicken in the egg and milk mixture and pass in the coating. You can choose to season either the chicken or the coating. Cook the chicken in hot oil until the coating turns brown and the meat runs clear when pricked with a fork. Remove from oil and place on paper towel to drain. Serve warm. You may also bake the chicken after coating in a 350 degree oven until juices run clear and the coating turns brown (about 1 hour to 1 hour and 15 minutes.

Bacon Gravy

Bacon Gravy 6 slices bacon 2 tablespoons bacon grease 2 tablespoons flour 2 cups milk salt and pepper Preheat a large skillet to medium-hi. Place 6 slices of bacon in the skillet and cook until just under crispy. Remove bacon from skillet and drain; set aside. Discard all but 2 tablespoons of the bacon grease. Add flour to grease, and whisk together. Cook for about a minute without burning the flour. Add milk; whisk together. Heat until bubbling. Simmer for 5-10 minutes, until sauce starts to thicken. Meanwhile, crumble bacon. Add salt and pepper (to taste), and bacon to gravy. Allow to simmer until desired consistency. Serve over biscuits.

OKRA PATTIES

OKRA PATTIES 1 lb fresh okra or 1 (18 ounce) bag frozen cut okra 1/2 cup onion (chopped) 1 teaspoon salt 1/4 teaspoon pepper 1 large egg 1/2 cup water 1 teaspoon baking powder 1 pinch garlic powder 1/2 cup flour 1/2 cup cornmeal oil (for frying) Combine cut okra, onion, salt, pepper, water and egg. Mix well. Combine flour, baking powder, cornmeal and garlic powder. Add to okra mixture, stirring well. Drop about 1/4 cup portions into about 1/2" hot oil. Fry over medium heat until well browned on both sides. Drain on paper towels

Strawberry Brownies

Strawberry Brownies Mix strawberry cake mix, 2 eggs, 1/3 c. oil, spread in 9x13 pan (dough will be thick) and bake at 350 for 14 minutes. For glaze, mix 1 c. Powdered sugar with 1 1/2 tablespoons milk or water. Pour over warm brownies

Pineapple Delight Dessert

Pineapple Delight Dessert Crust 3 cups graham cracker crumbs 3/4 cup butter, melted Filling 3/4 cup butter, softened 2 1/4 cups icing sugar (powdered sugar) 2 eggs 1 tsp vanilla Pineapple Layer 2 can of crushed pineapple, drained (about 1 cup) Whipped Cream Topping 1 1/2 cup whipping cream 3 Tbsp icing sugar (powdered sugar) 2 tsp vanilla Preheat oven to 350. Spray an 13 X 9 pan lightly with cooking spray. Set aside. In a medium bowl, combine graham cracker crumbs and butter until well combined and crumbly. Press into prepared pan. Bake for 10 minutes, then cool completely on a wire rack. In a separate bowl, mix together butter, icing sugar, eggs, and vanilla with an electric mixer until smooth. Drop by spoonfuls over crust (once it has completely cooled), and gently smooth to form an even layer. Bake for 10-12 minutes, then remove and cool completely on a wire rack. Beat the whipping cream, icing sugar and vanilla in a medium bowl until it is thick and stiff. Drain the juice from the canned crushed pineapple. Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling. If you want to make it a little fancier, garnish the dessert with a sprinkle of graham cracker crumbs. Cover and chill until ready to serve, at least 2 hours.