2 large avocados
Fresh lemon juice
1 Roma tomato, seeded and cubed
1 cup cubed French bread
1/2 cup finely chopped spinach leaves
1/4 cup cooked crumbled bacon
2 tablespoons mayonnaise
2 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Cut the avocados in half, remove the pits, and carefully remove the peel. Rub the outsides of each half with some fresh lemon juice. This will help them maintain their nice color. Set aside.
In a medium mixing bowl, add all remaining ingredients.
Mix everything together
Stuff the avocados with as much of the filling as you can fit, allowing the filling to come up over the sides a bit. Place the avocados on a non-stick baking sheet and bake for about 10-12 minutes, or until the filling has turned a light golden brown.



1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded
Preheat oven to 400F.
Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
Sausage balls may be frozen uncooked but I freeze mine after baking and cooling. . If baking frozen, add a few minutes to the baking time.




1 jar (26-28 ounces) spaghetti sauce, divided
1/3 cup onion, chopped
1 1/2 pounds lean (90%) ground beef
3/4 cup quick or old-fashioned oats
1 egg
2 garlic cloves, pressed
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt


Preheat oven to 400°F. Spread 2/3 cup of the spaghetti sauce over bottom of Rectangular Baker. Chop onion using Food Chopper. In Classic Batter Bowl, combine onion, ground beef, oats, 1/3 cup of the sauce, egg, garlic, Italian seasoning and salt; mix gently. Using Small Scoop, shape meat mixture into balls; place in Baker. Bake 10 minutes. Pour remaining sauce over meatballs. Continue baking 20 minutes. Place 24 meatballs and half of the sauce from Baker in covered container; refrigerate for later use in Spaghetti with Meatballs. Use remaining 24 meatballs with sauce to make Italian Meatball Sub.

Yield: 48 meatballs



1 tube regular Crescent Rolls
1 (4 ounce) can Diced Jalapenos (you will actually only use half of this can)
3/4 (8 ounce) cube cream cheese, room temperature
1 Tbsp. sugar


preheat oven to 375
Mix cream cheese and jalapenos together, add a little sugar
Roll out the dough
Spread the mix onto the dough
Roll the dough longways
Cut in half, quarters, etc… till you have sufficient bite sizes
Put in the oven – cream cheese facing up for 13 minutes
let cool then enjoy.



1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

taco dip bite sized cups



2 pkg (1.9 oz each) prepared mini phyllo shells (30 shells total)
½ lb 90% ground beef
1 tbsp Tex-Mex Rub
3 oz shredded Colby & Monterey Jack cheese
¼ cup salsa
¼ cup sour cream
2 tbsp chopped fresh cilantro

Preheat oven to 400°F. Arrange phyllo shells on Large Sheet Pan. Cook beef and rub in 11- or 12-in. Skillet over medium-high heat 8 – 10 minutes, until beef is no longer pink. Drain. Using Small Scoop, divide meat mixture into phyllo shells. Sprinkle cheese over meat mixture. Bake 3 – 4 minutes or until cheese is melted. Garnish each cup with a dollop of sour cream. Top with salsa and cilantro.

Yield: 30 servings

Chicken Pot Pie Biscuits



8-count biscuits
1 cup cooked chicken breast, diced (any leftover chicken works)
1 (10 1/2 ounce) can reduced-fat cream of chicken soup
2/3 cup shredded low-fat cheddar cheese
1 1/2 c. frozen veggies, thawed (I used 1 c. corn, peas and carrots & 1/2 c. broccoli)
1 teaspoon dried parsley flakes
1 teaspoon of minced onion
1/4 teaspoon black pepper
1/2 teaspoon salt


*Preheat oven to 400 degrees.

Cook the chicken however you like, then cut into small pieces

Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.

In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.

Evenly spoon chicken mixture into prepared biscuit cups.

Bake for 12 to 15 minutes or until golden brown.

Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.