Meatball Calzones

* 1 c. refrigerated pizza crust (13.8 oz.)
* 1 jar (24-26 oz.) mini meatball pasta sauce
* 1 c. shredded Italian cheese blend

Heat oven to 425. Line a baking sheet with nonstick foil. Unroll crust on a cutting board & stretch dough to a 12" square. Cut in 4 even squares. Transfer to prepared baking sheet. Pour sauce into a bowl. Using a slotted spoon, equally distribute meatballs in centers of squares. Top each with 1/4 c. cheese. Fold corner to corner to form triangles. Press edges with tines of a fork to seal; poke holes in top with fork. Bake 10-13 minutes until golden. Meanwhile heat remaining sauce to serve on the side.

Skillet Beef Stroganoff

* 5c. sliced fresh mushrooms
* 1 lg. onion, sliced
* 1 Tbl. butter
* 1/3-1/2c. hot water
* 1 Tbl. prepared horseradish
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 1/4 c. all-purpose flour
* 1 beef flank steak (1 1/4 lbs.), cut into 2" strips
* 1 c. (8 oz.) sour cream
* Cooked noodles

In lg. skillet, saute mushrooms & onion in butter until tender. Transfer to bowl, using slotted spoon; stir in the water, horseradish, salt & pepper. Set aside. Place flour in a lg. resealable plastic bag. Add beef, a few pieces at a time, & shake to coat. In same skillet, brown beef in batches. Return all beef to pan; top with mushroom mixture. Bring to a boil. Reduce heat; cover & simmer for 1 1/4 - 1 1/2 hours, or until beef is tender, stirring once. Remove from heat; stir in sour cream. Serve with noodles.

To Die For Crock Pot Roast

*From recipezaar.com*

* 1 beef roast, any kind
* 1 (1 1/4 oz.) package dried brown gravy mix
* 1 (1 1/4 oz.) package dried Italian salad dressing mix
* 1 (1 1/4 oz.) package dried ranch dressing mix
* 1/2 c. water

Place beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for 7-9 hours.

Baked Steak Burritos

** Recipe from Betty Crocker **

* 1/2 c. butter or margarine
* 1 package (1 oz) Old El Paso® taco seasoning mix
* 1 1/2 lb beef boneless sirloin tip steak, cut into thin bite-size strips
* 1 can (16 oz) Old El Paso® refried beans
* 1 package (10.5 oz) Old El Paso® flour tortillas for soft tacos & fajitas (12 tortillas)
* 2 c. shredded Cheddar cheese (8 oz)
* 3 medium green onions, thinly sliced (3 tablespoons)
* 1 can (10 oz) Old El Paso® enchilada sauce
* 1 c. shredded Mexican cheese blend (4 oz)

Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice. Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend. Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.

Chocolate Swirl Muffin Cake

** Recipe from Betty Crocker **

Filling
* 1 c. semisweet chocolate chips
* 3/4 c. whipping cream
* 1 tsp. vanilla

Cake
* 2 boxes (16.4 oz each) Betty Crocker® chocolate chip premium muffin mix
* 1 1/3 c. water
* 1/2 c. vegetable oil
* 4 eggs

Heat oven to 375°F. Generously grease 12-cup fluted tube cake pan. In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth. Remove 1/3 cup filling for glaze; set aside. Freeze remaining filling 15 minutes until thick like pudding. Meanwhile, in large bowl, stir together all cake ingredients. Spoon half the batter into pan. Remove filling from freezer. Carefully spoon filling in center of batter to within 1/2 inch of pan edges. Spoon remaining batter over filling. Bake 50 to 65 minutes or until top springs back when touched. Cool 15 minutes. Remove from pan to wire rack. Spoon reserved 1/3 cup filling on cake to glaze. (If too thick, microwave filling on High 10 to 15 seconds using microwavable small bowl.) Cool completely, about 1 hour. High Altitude (3500-6500 ft): In step 2, cook filling ingredients over medium heat 2 to 3 minutes. Freeze remaining filling 20 minutes.