Turkey Sloppy Joes

1 lb. extra lean ground turkey
1 medium red onion, chopped
1 small red bell pepper, chopped
3 tablespoons brown sugar
3 tablespoons red wine vinegar
1 tablespoon grill seasoning
1 tablespoon Worcestershire sauce
1 14-ounce can tomato sauce
2 tablespoons hot sauce

Brown and drain ground turkey. Add onion and pepper to meat, while this is cooking combine brown sugar, vinegar, grill seasoning, worcestershire sauce, tomato sauce and hot sauce in a bowl. Add sauce to meat mixture and simmer for 5-15 minutes.

Notes:
I substituted white vinegar because I didn't have red wine vinegar and Konriko's jalapeno seasoning(can't purchase in Wisconsin's grocery stores-go online) for the grill seasoning. Also, the only hot sauce I had was in the Taco Bell packets so I used two hot packets. It could have used one more packet for extra bite.

Eric normally isn't a sloppy joe fan because they are very tomatoey-these aren't. He said they're hot saucey.

Creamy Lemon Squares

20 Reduced Fat Vanilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.) Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. Baking Powder
2 tsp. powdered sugar

Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Combine wafer crumbs, 1/2 cup flour and the brown sugar in bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.
Meanwhile, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, the lemon juice and baking powder; pour over crust.
Bake 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. lemon peel just before serving.

Notes:
I forgot to include the eggs and these were still delicious!

Oreo No-Bake Cheesecake

1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 tub (8 oz.) Whipped Topping, thawed

Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.
Refrigerate 4 hours or until firm. Store leftovers in refrigerator.

Notes:
It was hard to finely crush the cookies enough that 1/2 stick of butter holds it together. If the crust isn't holding together its really hard to spread the cream cheese mixture.

Blueberry Oat Muffins

2/3 cup milk
1/3 cup packed brown sugar
2 tablespoons vegetable oil
1 egg
2 cups Original Bisquick® mix
1/2 cup quick-cooking oats
1 cup fresh or Cascadian Farm® frozen organic blueberries

Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In large bowl, mix milk, brown sugar, oil and egg. Stir in Bisquick mix and oats just until moistened. Fold in blueberries. Divide batter evenly among muffin cups. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

Notes:
This was a quick and easy recipe and made a dozen good-sized muffins. I liked adding oats so they are a bit healthier than the standard blueberry muffin.

Beef Stroganoff-Lite

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
2 tablespoons margarine
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal® all-purpose flour
1 1/2 cups fat-free sour cream
3 cups hot cooked egg noodles

Cut beef across grain into about 1 1/2x1/2-inch strips. Cook mushrooms, onions and garlic in margarine in 10-inch nonstick skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Notes:
I used venison instead of beef. Delicious! When using venison though because of the extremely low fat content, you should brown it in a bit of water so it doesn't get tough and dried out. I really liked it and it was realitively easy to make.