Individual Pizza Meatloaf

From my friend Jill's blog

1lb 93/7 lean ground beef or turkey
1lb mild pork sausage
1.5 cups Pepperidge farm herb season stuffing
3/4 cups pizza sauce
2 eggs beaten
oregano
4 sticks of string cheese cut in half

1. Pre-heat oven to 400F
2. Mix together all ingredients minus the sting cheese.
3. Form into 8 mini loaves with 1/2 a piece of string cheese in the center of each.
4. Place in a greased 9x13 baking dish. Brush with extra pizza sauce if needed.
5. Bake for 30-35 minutes until meat is cooked through.

Makes 8 servings

Rocky Road Cookie Pizza

From Simple and Delicious Magazine

1 tube (16 1/2 oz) refrigerated sugar cookie dough
1 cup miniature marshmallows
1 cup (6 oz) semisweet chocolate chips
1/2 cup chopped salted peanuts
1/3 cup hot caramel ice cream topping, warmed

Let dough stand at room temperature for 5-10 minutes to soften. Press dough onto a greased 12 in pizza pan. Bake at 350 for 15-20 minutes or until deep golden brown.

Sprinkle with marshmallows, chips, and peanuts. Bake 5-10 minutes longer or until marshmallows are puffed. Drizzle with the caramel topping. Cool on a wire rack.

Cheddar and Bacon Burgers

From Simple and Delicious Magazine

1/2 cup shredded cheddar cheese
1/2 cup crumbled cooked bacon
1 envelope onion soup mix
2 lbs ground beef
8 hamburger buns, split

Combine cheese, bacon, and soup mix in a large bowl. Crumble beef over mixture and mix well. Shape into 8 patties.

Grill burgers, covered over medium heat or broil 4 in from the heat for 5-7 minutes on each side. Serve on buns.

Chocolate Cookie Cheesecake

From Simple and Delicious Magazine

1 1/2 cups crushed cream filled chocolate sandwich cookies
2 tbsp butter, melted
3 pkgs (8 oz each) cream cheese, softened
1 cup sugar
1 cup (8 oz) sour cream
1/4 cup all-purpose flour
2 tsp vanilla extract
1/4 tsp salt
3 eggs, lightly beaten
15 coarsely chopped cream filled chocolate sandwich cookies, divided

Combine crushed cookies and butter in a large bowl. Press on the bottom and 1 in up the sides of a greased 9-in springform pan; set aside.

Beat cream cheese and sugar until smooth in a large bowl. Beat in the sour cream, flour, vanilla, and salt. Add eggs; beat on low speed just until combined. Fold in 3/4 cup chopped cookies. Pour into crust. Top with remaining chopped cookies.

Place on a baking sheet. Bake at 325 for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Sugar Cookies

• 1 1/2 cup butter
• 2 cups white sugar
• 4 eggs
• 1 tsp. vanilla extract
• 5 cups all-purpose flout
• 2 tsp. baking poswer
• 1 tsp. salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover. Chill dough for at least one hour (or overnight). Preheat over to 400. Roll out dough on lightly floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheet. Bake 6-8 minutes in preheated over. Cool completely.

Easy Peanut Butter Cookies

1 cup peanut butter
1 cup sugar (I used 1/2 cup of Splenda sugar blend to make it low carb)
1 egg

Mix together all ingredients. Roll into balls and place on cookie sheet. Press down with a fork. Bake at 350 for about 11 minutes.

(I got 14 cookies out of the batch, and by my calculations, there are about 11 carbs per cookie)

Cheesecake

Low-ish carb version (12 servings: 16.9 carbs, 9 grams protein)

Crust:

Ingredients:

1 and 1/2 cups almond meal or almond flour (I used 1/2 cup of coconut flour for 1/2 cup of the almond meal to increase fiber)

3 tablespoons melted butter

2 1/2 tablespoons sugar

Preparation:

Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in 13” x 9” pan and pat into place with your fingertips.

Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

Cheesecake:

5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened - I used 3 Neufchatel (low fat) and two regular.

3/4 cup sugar

3 Tbsp. almond meal (or whole wheat flour)

1-2 Tbsp.vanilla

1 cup Reduced Fat Sour Cream

4 eggs

Directions

Heat oven to 325°F.

Beat cream cheese, 1 cup sugar, almond meal and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.

Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours (overnight is best for flavor and texture).

How to Bake in Springform Pan

Heat oven to 325ºF if using 9-inch springform pan (or to 300ºF if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan. Bake 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.