Fiesta Chicken Taco Cups

I have been into crescents lately. They are just so buttery and delicious. So I started wondering what else I could do with them other than just the plain ole crescent rolls. I went to Pillsbury's website and found a couple that I like. This recipe comes from that. It is yummy!! Definitely a keeper.

Ingredients:

1 pkg chicken tenders, boiled and shredded

1 1/4c taco sauce

1/2-1/3 c frozen corn

1 (8oz) can Pillsbury crescent rolls

1 TBS yellow cornmeal (or more)

1/2c or more of Mexi blend cheese

*Sour cream, Salsa or sliced black olives if desired

Directions:

Spray 8 medium muffin cups with cooking spray. In Sauce pan, heat taco sauce, chicken and corn until thoroughly heated, on medium heat. *Unroll dough, seperate into 4 rectangles, pressing along perforations to seal. Cut in half to make 8 squares. Sprinkle both sides with corn meal. Press into Muffin cups. Turn edges under, pressing to extend 1/4 inch above the edge of the cup.* Place about 2 TBS of chicken mix into cups. Sprinkle with cheese. Bake at 375 for 12-17 minutes. Cool 5 minutes before serving.

*I did this part while I was boiling the chicken.*

BBQ Beef Sandwiches

Today I had a brilliant idea! BBQ beef sandwiches. I know it may not seem brilliant to many, but I have never made this meal my self, so I was very excited. I created my own "recipe" for this, which is really more that I put a couple of ingredients together. So here it goes. Oh and this is a crock-pot meal! Wonderful!!

Ingredients:
Roast (I used a 7-bone roast, but any roast that is your favorite will work)
Stubb's BBQ Sauce (Bought at Target)
Bun's  :)

Directions:
Get your crock-pot out and plug it in! :) Pour enough bbq sauce to create a thin layer on the bottom of the pot. Meanwhile brown the roast in a skillet on the stove. Then transfer Roast into the crock-pot. Pour about a little over half of the bottle of bbq sauce over the roast; cover. Turn on high for 1 hour, then turn to low for 7 hours or until tender to the point of falling apart. Then remove bone(s) and big pieces of fat. Shred the meat and mix with the sauce and Juice. then serve on a bun. Enjoy!

Taco Salad Dressing

So I have fallen behind on updating my food blog. But it was worth it! I haven't made a lot of new thing's lately, so I haven't had that many new recipes to post, but I have this one that I found a couple weeks ago when I was in the mood for a taco salad. I knew how to put it together, but I was wanting to find a yummy dressing to go with the salad, and I did! Try it and tell me what you think. It also is very yummy as a chip dip! *Recipe courtesy of Allrecipes.com*

Taco Salad Dressing
Ingredients:
1 mashed avacado
4oz sour cream
2TBS Italian salad dressing
1TBS lemon juice
1TBS minced onion
1/4tsp chili powder
Salt & Pepper to taste

Combine all ingredients. Add more or less sour cream for consistency. Add as much as you would like to your own personal salad.

Salad Ingredients:
1 bag Roman Hearts
1/2 can shoe peg corn
1/2 can black bean's
2 tomatoes, chopped
Tortilla chips
1 lb browned hamburger, with taco seasoning (any taco seasoning packet you like) ((add to personal salad, so if you have left over lettuce mix it will keep better.))