Easy Crescent Taco Bake or Taco Pie

I love Pillsbury crescents! they are so delicious. I was curious one day as to what else you could do with them so I looked at their website, which is where I found the fiesta Taco cups and this recipe. This one is delicious! I think it tastes like a big chalupa!

Ingredients:
1 can pillsbury crescents
1 lb ground beef
3/4c salsa (or more)
diced tomato
2TBS taco seasoning
1c shredded cheddar
Shredded lettuce
Sour Cream

Directions:
Preheat oven to 375. Unroll dough; separate into 8 triangles. Place in an ungreased pie plate. Press together and up sides to form crust. Cook beef over med.-high heat. Drain grease. Stir in salsa and taco seasoning; simmer 5 minutes. Spoon into crust, sprinkle with cheese. Bake for 20-25 minutes or until a deep golden brown. Top with lettuce, tomato & sour cream.

Cheesy Meat Loaf

I copied this recipe from a cook book where I work. It was a low carb cook book, but I am blanking on the official name of it. It is a little interesting, but still yummy. You may need some ketchup for it though.

Ingredients:
1 slightly beaten egg
3/4c bread crumbs (1 slice)
3/4c shredded provolone or mozzarella
3TBS beer, milk, or water
1/4tsp ground nutmeg
1/4tsp black pepper
1 lb lean ground beef
sliced provolone or mozzarella

Directions:
In a large bowl mix together all ingredients except beef. Combine beef into mixture. Form/press into loaf pan. Bake for 50 minutes or until meat is done at 350. Transfer loaf to platter (optional, can leave in loaf pan, just drain grease) and place cheese slices on top. Let Stand 5 minutes.

*side is a twice baked potato pre-made. Bought at the Grocery store.*

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.))

Skillet Macaroni and Cheese

I have yet to find someone who loves Macaroni and Cheese as much as I do. I grew up on the stuff, literally. But I have to say that I am a macaroni snob. The only boxed macaroni that I like is Kraft and I used to not really care for homemade mac and cheese. As I have gotten older I will gladly admit that my tastes have changed and I prefer the fresh ingredients in my food. To say the least, I think I have found my new favorite Mac and Cheese! It is so delicious and it comes out of my "Southern Living: 40 years of our best recipes" cookbook! Try it out and tell me what you think!

Ingredients:
1/4 c butter
1 small onion, chopped
1TBS all purpose flour
1 1/2 tsp salt
1/4tsp dried oregano
8oz elbo noodles, UNCOOKED
2 cups whipping cream
1 1/2 cups milk (can use 3 1/2 cups milk if you don't want it as creamy)
2 cups (8oz) shredded sharp cheddar cheese

Directions:
Melt butter in a large skillet (or pan) over medium-high heat; add onion, and saute until tender. Stir in flour, salt and oregano. Cook 1 minute.
Stir macaroni, cream, and milk into skillet. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until macaroni is tender, stirring occasionally. Add cheese, stirring until cheese melts (do not boil).

Mushroom and Potato Chowder

Here is a new one! New to me anyway. My husband and I are soup fans. Although we have our favorites that we like to make, we try to find new ones to add to our collection. This will be a new one added to our collection. If you like potatoes and Mushrooms, you will for sure love it. It is very similar to Potato soup, but a different taste as well with the mushroom's added. Try it out and see what you think :)

Ingredients:
1 small onion, chopped
1/4c butter
2TBS flour
1tsp salt
1/2tsp pepper
3c water
1 lb fresh mushrooms, sliced
2 lrg potatoes, peeled & diced
1/2 c chopped carrots (I just bought a small bag of baby carrots and cut them all in half and put them all in.)
1c cream
1/2c grated parmesan (I am a cheese person, so I used half a bag, probably next time will put the full bag :) )

Directions:
In a large pot, saute onion in butter until tender. Add flour, salt and pepper. Stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook & stir for 1 minute. Add mushrooms, potatoes and carrots. Reduce heat; cover and simmer for 30 min. or until veggies are tender. Add cream and Parmesan; heat through.