Still alive & New recipe

Well I haven't fallen off the face of the earth but we are insanely busy. I had surgery at the beginning of July so I was laid up for 8 weeks and trying to be a Mom didn't leave much time for anything else. I haven't done a meal plan yet but will get back onto that as my business have picked up so much that I don't have time for much!

Anyhoooo we have an apple tree that grows super big apples and that has been my focus for the last 2 weeks. Apple Pie Jam, Apple Butter and Dutch apple pies. Well tonight we made....

Apple Pizza - Lynn's Kitchen Adventures

• 1 pie crust, unbaked single pie crust ( I use my gluten free pie crust recipe)
• 5 cups sliced peeled apples, tart baking apples work best
• 2 tablespoons butter
• 1/2 cup sugar
• 1 teaspoon cinnamon

Cheese Topping

• 8 ounces cream cheese, room temperature
• 1/2 cup brown sugar
• 1/4 cup caramel ice cream topping

1. Roll pie crust out onto a 12 inch pizza pan. This will be thinner than a pie crust would be. If you do not have a pizza pan you could do this free form on a cookie sheet.
2. In a bowl mix together cheese topping mixture and spread on pie crust.
3. In a separate pan combine  apples, butter, sugar and cinnamon. Cook over medium low heat for 3-5 minutes or until apples are tender.
4. Spread apples over cream cheese layer. If your apples have a lot of liquid/sauce do not place all of the liquid /sauce on the pizza or you will have a mess in your oven. Ask me how I know. Apples vary on how much juice they have, but you do not want so much liquid that it runs all over the place. I left a few tablespoon of liquid in the pan last time I made it. (You may want to set a second pan on the rack below this in the oven to catch the drips, in case it does go over. That will help avoid a messy oven.)
5. Bake at 375 for 20-25 minutes.
6. Cool slightly and serve.

Try it the my whole family loved it!

WW Core - Bubbling Pizza Casserole

Tonights supper looks, smells and well tastes divine!

WW Core - Bubbling Pizza Casserole
Ingredients

• 1 lb 96% lean ground beef
• 1 medium onions, chopped
• 16 ounces tomato sauce
• 1/2 teaspoon dried basil
• 3 garlic cloves, minced
• 1 teaspoon italian seasoning
• 1/2 cup sliced mushrooms
• 1/2 cup diced bell peppers
• 1/2 cup diced tomatoes
• 16 ounces refrigerated biscuits ( should be 8 biscuits per can)
• 1 1/4 cups fat free mozzarella cheese, shredded

Directions

1. Preheat oven to 350.
2. In skillet, brown meat over medium heat, stirring to crumble.
3. Stir in onion, tomato sauce, basil, garlic, and Italian seasoning.
4. Add veggies
5. Add quartered biscuit dough to the pan of sauce & meat; stir gently until biscuits are covered with sauce.
6. Spray a 9 x 13" casserole dish with cooking spray. Dump the mixture into the dish.
7. Bake for 25 minutes.
8. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done.
9. Let stand 5 minutes before serving.

Here is the only thing I did different (being as girl punk has issues with Tomatoes, I used her favorite pasta sauce - Natural and organic) I subbed the tomatoes with pasta sauce. I added a herb mix instead of the basil and Italian seasoning (cause it is what I had). I also used baby portabella mushrooms too. I like them better as the don't cook down as much and the kids don't notice them as they do with white mushrooms. I also cut back on the cheese. I used a low fat mix of cheeses I used half of what was called for. So next time I may just use left over Mama's Meat Sauce recipe. We had seconds too! Yummmmmy. Keeper for sure.