Crustless Cranberry Pie "Light, super simple, and delicious dessert. Great with vanilla ice cream." INGREDIENTS  1 cup all-purpose flour  1 cup white sugar  1/4 teaspoon salt  2 cups cranberries  1/2 cup chopped walnuts  1/2 cup butter, melted  2 eggs  1 teaspoon almond extract DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan. 2. Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan. 3. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

LOW CHOLESTEROL TURKEY - VEGETABLE 1 lb. ground turkey breast 1 can cooked Great Northern beans 1 green pepper, chopped 1 onion, chopped 2 celery stalks, chopped 2 carrots, chopped 1 tomato, peeled & chopped 1 can sm. peas 1 pkg. Knox dried vegetable soup Spray large pan with Pam. Cook the turkey until browned. Add all other ingredients, add a little water to make a sauce. Cook on medium for 10 minutes

I haven't tried this but, it sounds wonderful and the reviews were awesome! poster credited: Bacon-Cream-Cheese Wraps Delicious and easy. I got this recipe from a coworker who's an amazing cook. Apparently. 1 package of crescent rolls (you know, the ones in the tube) 8 slices bacon, uncooked* 1 package cream cheese, room temp. green onions, aka scallions Preheat the oven to 350. Find your cookie sheet. Chop up some green onions and mix them with the cream cheese in a small bowl. Set aside. Take the bacon and cut each slice in half. Set it aside. Unroll the crescent rolls and slice each roll into 2 triangles. (They come out looking like one big triangle. Slice them each once to make 2 smaller ones. Does that make sense? I think I need more coffee...) Place as many triangles as you can fit onto the ungreased cookie sheet. You might want to flatten them out a little, as this will make assembly easier. Now you are ready to assemble. With a spoon, put a dollop of the cream cheese/scallion mix into the center of each triangle. Take the 3 corners of the triangle and pinch them together, kind of like how you'd do up a diaper. Wrap a piece of bacon around it, and secure it with a toothpick. Bake in the oven for 10 minutes, or until the crescent edges start to brown. Makes 16. (We doubled it, and we were glad we did.) * We actually used pre-cooked bacon, and it came out just fine. The bacon didn't burn or anything. Although, we do think that the uncooked bacon juice drippings would probably make it taste better. When it was all said and done, though, these went really fast. You should probably double it all the time, now that I think about it. Posted by Virginia Belle at 11:42 AM Labels: appetizers, easy recipes

Here's another entree; These rouladen end up about the size of cigars, and are pan fried till the bacon is crispy. Pork Rouladen  4 pork cutlets (center cut pork tenderloin)  salt and pepper  2 tsp Dijon mustard  2 tsp thyme leaves  8 cornichon pickles, sliced lengthwise  3 tbsp chopped capers  8 slices bacon  2 tbsp vegtable oil  1/2 cup white wine, divided  5-6 fresh thyme leaves  3 tbsp sour cream  1 tbsp grain mustard 1. In between two pieces of plastic wrap, pound each piece of pork to ¼ inch thickness. Cut each piece in half 2. Season each piece of pork with salt and pepper. Spread ½ tsp of mustard on each and sprinkle with thyme leaves. Place pickles on short end of pork, and sprinkle entire surface with capers. 3. Starting at the short end, roll pork into a rouladin (away from you) and wrap each bundle with a slice of bacon. Tie each pork bundle with kitchen string. Repeat with remaining pieces of pork. 4. In a large skillet, heat oil over medium high heat. Sear rouladin on all sides, 5-6 minutes, or until bacon is crispy. 5. Add ¼ cup white wine to deglaze and scrape up all the brown bits. Add thyme sprigs. 6. Transfer skillet to preheated oven and continue cooking pork another 4-5 minutes, or until cooked through. 7. Remove from oven and transfer pork to another dish. Add remaining ¼ cup white wine, sour cream and grainy mustard. Stir to combine. 8. Slice rouladin and serve with pan sauce