Fiesta Salad Turnover

Crust:
1 pkg. (13.8 oz) refrigerated pizza crust
1/2 c. shredded Colby & Monterey Jack cheese blend

Jalapeno-Lime Dressing:
1 jalapeno peper, seeded and finely chopped
2 T. chopped fresh cilantro
1/2 lime
1/2 c. sour cream

Filling:
2 small plum tomatoes, seeded and diced
1/2 c. pitted ripe olives, sliced
1 lb. lean ground beef, cooked, crumbled and drained
3/4 c. salsa
2 T. taco seasoning mix
1 garlic clove, pressed
1/2 c. shredded Colby & Jack cheese blend
2 c. shredded iceberg lettuce

Preheat oven to 450 degrees. Unroll pizza dough and shape into a circle. Lightly spray dough with nonstick cooking spray; sprinkle with cheese. Bake 13-15 minutes or until crust is light golden brown. Remove fro oven; immediately loosen crust from baking pan and flip over. Crease center of crust to make a fold line (do not cut through crust). Fold crust in hal to form a large taco shape; set aside.

For dressing, mix jalapeno, lime, cilantro and sour cream. Whisk until smooth. Set aside

For filling, combine ground beef, salsa, taco seasoning mix and garlic; mix well. Microwave on HIGH 3-4 minutes or until hot. Stir in cheese.

Open crust; spread half of the dressing over bottom half of crust. Top with beef mixture. Sprinkle with lettuce, tomatoes and olives. Drizzle with remaining dressing. Fold crust over fillings. To serve, cut into wedges using a serrated knife.

Notes from the cook:
I cannot eat jalapenos so instead of making the dressing I just mixed lime juice with the sour cream.

Turkey & Stuffing Roll-Ups

1 box stuffing mix
olive oil
Turkey cutlets

Gravy:
2 T. butter
2 T. flour
chicken stock
salt & pepper

Prepare stuffing according to instructions on box. Heat oil in pan over medium heat. Spoon prepared stuffing onto center of turkey cutlets. Roll up and secure with toothpicks. Place seam side down in pan and cook turning once until turkey is cooked through. Prepare gravy by cooking butter and flour together in a saucepan. Add a couple cups of chicken stock and simmer until gravy is thickened. Season with salt and pepper. Pour gravy over turkey rolls and serve.

Italian Pasta Stir-Fry

8 ounces uncooked linguine
1 medium onion, chopped
2 medium tomamtoes, seeded & diced
1 medium zucchini, sliced
1/4 c. snipped fresh parsley
1 T. olive oil
2 garlic cloves
1 t. each dried basil & oregano leaves
1/8 t. each salt & ground black pepper
1/4 cup (1 oz.) grated fresh Parmesan cheese

Cook linguine according to package directions. Drain and keep warm.

Heat oil in skillet over medium heat until hot. Press garlic into skillet; stir-fry 15 seconds. Add onion and zucchini; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add tomatoes, parsley and seasonings. Cook 1-2 minutes, stirring gently until heated through. Remove from heat. Stir in linguine. Sprinkle Parmesan cheese over pasta. Serve immediately.

Burrito Casserole

1 can refired beans
8 flour tortillas
1/2 lb. ground beef
1 pkg. dry enchilada sauce
1(8 oz.) can tomato sauce
1 1/2 c. water
2/3 c. Jack cheese

Place about 3 T. refried beans in a stripe across each tortilla, using all beans. Roll each tortilla & place, seam down, in a greased casserole dish. Brown meat & drain dripings. Add enchilada sauce, tomato sauce & water. Simmer 10 min. Pour evenly over tortillas. Sprinkle cheese over all. Bake at 350 degrees for 20 minutes.

Note from cook:
We don't really like ground beef so I make this with ground chicken

Tiramisu Bowl

Prep Time:20 min
Total Time:2 hr 20 min
Makes:16 servings, about 2/3 cup each
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
48 NILLA Wafers
1/2 cup brewed strong MAXWELL HOUSE Coffee, cooled, divided
2 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely grated
1 cup fresh raspberries

BEAT cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the whipped topping.
LINE bottom and sides of a 2-1/2-qt. bowl with half of the wafers; drizzle with half of the coffee. Layer half of the pudding mixture over wafers, and then top with half of the grated chocolate. Repeat all layers starting with the wafers and coffee. Top with remaining whipped topping and raspberries.
REFRIGERATE at least 2 hours. Store leftovers in refrigerator.

Recipe from Kraft.com
Notes from the cook:
Changes I have tried: 1st time replaced the coffee with hot chocolate. 2nd time replaced the Nilla wafers with graham crackers and the coffee with sweetened condensed milk. both times i used choc. chips since they were easier. 3rd time... maybe I'll actually remember to take a pic this time.... I am going to use Nilla wafers and sweetened condensed milk, remove the chocolate and add more raspberries. A layer in the middle, not just topped with the raspberries.

Salsa con Queso

Simple, fast and delish!

Great for a PARTY!

Place half a bar (4 oz) of Cream cheese in a bowl cover with a jar of Pepper and Onions relish. Grab some crackers and dig in!

"Stagg" At the Party

1 can chili - you can use whatever brand you want we just had "Stagg" Chili on hand
to 4 oz. cream cheese.

Heat through on stove. Grab some chips and enjoy!