Pillsbury’s Crescent Roll Taco Bake

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Thursday’s are taco night in our house.  I decided to switch it up a bit.  Found this recipe for a taco ring and ran to the store to get what I needed!

The kids weren’t too sure on how this was considered a taco!  But really the only difference is the breading for a shell.  I loved it.  The kids loved it.  And when the kids love it that means Nana has a peaceful (or some what peaceful) meal.

I love finding super easy meals to make.  I try to have as much planned for our day after work/school/daycare is over so it runs good.  And having an easy go to meal makes our lives much easier.

Ingredients:

2 crescent roll tubes – I used one large Grande tube and really think I should have followed the directions!!
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size – none of these for me please
1/2 small can sliced olives if desired
Sour cream optional
sliced avacado optional

How to:

Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out crescent rolls
Add cheese to the top
Pull over crescent rolls and tuck in under meat and cheese.
Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for your tacos, in the middle.

Follow cook time on the pack of crescent rolls, and once it’s done, you’re good to go!

What was the first thing out of my mouth when I tasted this?  Mmmmmm…..

This was really good!  We ate the entire thing!  Ok I’m sure I had more than half but still  it was good.  Nice taco replacement for our Thursday dinner!

Two Girls Cooking – Patricia

Source

Pillsbury

Cheeseburger Crescent Casserole

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The doesn’t look like an average cheeseburger, I know.  And it doesn’t have a bun on the top and the bottom.  But it does taste like a good cheeseburger!!  I think you could add even more of the burger condiments but I chose not to.  Maybe some onions and some mustard!!  The pickle relish added great flavor, but what about putting some actual pickle slices on it too!  Huh..maybe next time!

Ingredients

1 lb ground beef, cooked, drained
1/2 cup ketchup
1/4 cup dill pickle relish
1 1/2 cups shredded American cheese (6 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
Directions
  • Heat oven to 375°F. In 10-inch skillet, mix beef and ketchup. Heat over medium-high heat until hot, stirring occasionally. Stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate. (I don’t have glass pie plates so I used my cake pans)

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  • Separate dough into 8 triangles; roll up 1 inch on shortest side of each dough triangle. Place dough on top of meat mixture in spoke pattern with points towards center. Sprinkle with remaining 1/2 cup cheese.

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  • Bake15 to 20 minutes or until cheese is melted.

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When I find something new I always get asked two questions.  1.  Have we had this before?  2.  What’s the back up plan!!

The answer to number 1 is usually no, we haven’t.  For number 2 there really isn’t a back up plan.  If it’s not like, there is bread and lunch meat in the fridge!!

I doubled the ingredients so I could feed my family of 7.  Or if you have big eaters, one pan may not be enough.

Enjoy!!

Two Girls Cooking – Patricia 😉

Source:

Pillsbury

Slow Cooker Ranch Roast

I love finding recipes that are easy to make and even nicer on the wallet.  I’m not sure if you’ve heard of $5 Dollar Dinners website, but they have so many recipes that are inexpensive and great tasting.  That’s where I found this one for the Pot Roast.

Here’s hoping with the flu that’s been around we can deal with a hearty meal.  I’m thinking we should be just fine!!

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Here’s what you need:

  • 3 lb boneless beef roast
  • (1) 10 3/4 oz can cream of chicken soup
  • (1) 1 ounce package ranch dressing mix
  • 1/2 cup chopped onion (left out the onions because some people just won’t learn to like them!!)

Here’s what you do:

  • Place roast in slow cooker.
  • Sprinkle package of ranch dressing mix and chopped onion over top of roast. Add cream of chicken soup.
  • Cook on low approximately 6-8 hours (I have a slow cooker that has a 4 hour setting.  It usually cooks quicker than the 4 hours.  So it just depends on how fast your cooker cooks)

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This is another great winter meal that will fill you up and keep you feeling warm and cozy.  Ok well at least the full part!!!

I would maybe even add some raw carrots to the cooker if people would eat the carrots.  But they don’t, so I didn’t!!  This will be served with a side vegetable and most likely some rice (which I complain about being a waste of carbs – so I skip it)!!

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Enjoy this one.  It’s got great flavor.  Make sure it doesn’t cook too long or it’ll dry out!! And you can’t go wrong with meat in a slow cooker.  Not much work involved at all.

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Two Girls Cooking – Patricia 😉

Source:

5 Dollar Dinners

 

 

BBQ Crescent Roll-Ups

 Do you ever have those days where you’re gotten up before the sun comes up (on a weekend???), been to a football game and had soccer practice by 1pm and still have kids that  are glued to your side?  What can we do Nana?  Well, we went for a walk.  That’s what we did.  It’s an 80 degree day here in MN and that won’t last much longer.

Caleb asked to where his roller blades (what was I thinking when I agreed??) and Brooklyn wanted to walk Coco.  Off we go.  We’ve got Radio Disney blaring from my iPhone and the wind blowing in our face keeping us cool.  What more could we want?

Well, let me tell you.  Not even 3 blocks from home Caleb started complaining that his back hurt.  He wanted to stop.  No.  We had more than a mile and a half to go on our walk.  I kid you not, that boy started telling me every dang two feet how bad his back hurt.  All I could say was: “Sorry bud, keep going!”  At the mile marker he was crying because now his feet hurt and he needed to sit.  “Sorry bud, keep going.”  After the next block the boy began to cry harder (this is why I take my walks during my work day…alone…so I can dislike them in peace – and I certainly don’t mean to sound rude about my grand babies – but they worked me today).  Finally I stopped and had him take off his blades and walk the rest of the way home in his socks.

By this time I’ve got one mad at me walking really far in front of me, and the other one crying because his feet and back hurt (which is why he hasn’t gotten to wear these things on a walk before)!

Anyways.  So we’re home.  I’m hot, the house is hotter.  I turn on the air and think what am I going to make for these kids?   I think….think….Oh, I remember seeing these BBQ Crescent Roll-Ups on Pillsbury site.  I just so happen to have a package of the Lloyd’s BBQ Beef in the fridge.  I turned on the oven, got my crescent rolls out and started putting these together.

Brooklyn came in the kitchen to ask for help.  Normally I welcome the kids in the kitchen.  But remember?  I’m hot and now crabby from the walk that was supposed to be enjoyable.  She looks at what I’m making and said:  “What is that?   Ick, that looks gross!”  As to which I thought, shux, you’ll be eating this for dinner!

So… I used:

2 packages of crescent rolls (I used fat free)

1 container of Lloyds BBQ shredded beef

shredded cheddar cheese – some got mozzarella cheese

Olive Oil cooking spray

1.  Heat the oven to 350 degrees.  Spray a baking sheet (I lined mine with aluminum foil) with Olive Oil Cooking spray.

2.  Unroll the crescent rolls and place a spoonful of the meat on the long edge of the roll and sprinkle with the cheese.

3. Roll the crescent roll up and spray each one with the spray.

4.  Cooking in the oven until each roll is light brown.

You’ll never guess what Brooklyn said after eating this!!  “Wow, this is pretty good!”  Yep, the kids know how to push the buttons!

Quick, easy, not bad at all.  Now it’s 7pm and I’ve told the kids to go outside and play.  The house is quiet.  For at least the next 15 minutes.

(Do you remember being a kid – for those of you that grew up in the 70s and 80s – playing outside all day until dinner?  No cell phones, no way for mom to text you to find out where you were.  You just went out and played.  Because there wasn’t 500 channels on tv – nor did we have flat screen tvs to watch in different rooms throughout the house in case someone was using the other one –  or 5 different types of video games.  Memories are what those days are!!!)

Have a great week.  Even though today has been a button pushing day for Nana, never go a day without cherishing those that you love.  Time goes by way too fast.  Gone are the 70s.  We’re in 2012 where iPhones and Macbooks rule the world (yep, I had to go there)!

Patricia – Two Girls Cooking 🙂

Chinese Pie w/Biscuits

I have a friend that I work with and we share recipes quite often.  She shows me new blogs that she has found or sends me something that she’s made that she’s eaten since a child but made some changes to.

This one is one that Heidi said she’s had since she was a little kid growing up.  She just made some changes to it by adding cheese.  Yep, cheese.  Adding cheese is a good thing.  Ok well maybe not for everyone, but all things in moderation.

I’m also trying to find ways to cut my weekly cost in grocery bills down a lot.  We compared her dinners for the week, she gave me what she is buying and then told me how much she spent.  I thought, well it can’t hurt to try and reduce it and introduce new foods to the family.

This was a simple meal to put together.  And there is nothing better than that.

Here’s what I used:

1lb ground turkey

1 can creamed corn

sliced Velveeta cheese

Mashed potatoes (I used a store bought container of loaded potatoes!!)

Onion salt, salt & pepper, garlic salt to taste

Here’s what I did.

Turn oven on to broil (high).

Cook the ground turkey until browned.  Add the seasonings and taste to your liking.  When the meat is cooked through add to a casserole dish and top with slices of Velveeta cheese.   Then pour the cream corn over the cheese (Heidi makes everything warm/hot when adding to the meat).  After the corn, spread the potatoes over the corn and spread to cover.

Cook in the oven just long enough to get the potatoes browned.  When serving the dinner, spoon onto plate upside down so the potatoes are on the bottom.

This was pretty good.  And it was easy enough to make.  The kids loved it and that means we can have it again!  They also put some on their biscuits and ate it like a sandwich.  That was a great idea.  I did it then too!

Have a great week.

Patricia – Two Girls Cooking 😉

Source:

My Friend Heidi

Slow Cooker Lasagna

I feel as though I haven’t done much “summer cooking” at all this year.  It’s too hot or it’s raining, or I’m just too busy and needed to get a meal prepared, such as this one, in a hurry so we could eat right away at dinner time.
I’ve made a lot of things in the slow cooker that I normally would see baked in the oven.  Love making the meatloaf, ribs, and now this lasagna.  This is a first for me with the pasta.  Super easy to make.  
Here’s what you need:
1 pound ground turkey lean
1 medium onion, chopped (1/2 cup)
1 jar marinara sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) cottage cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles
  • 1 Cook ground turkey and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until meat is no longer pink; drain. Stir in marinara sauce, basil and salt.
  • 2 Mix 1 cup of the mozzarella cheese and the cottage cheese and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  • 3 Spoon one-fourth of the ground turkey mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the ground turkey mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
  • 4 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
  • 5 Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces
When you bake the lasagna in the oven you get the nice crisp outside pieces.  Same goes for this in the slow cooker.  I loved the flavor of this.  The meat stayed nice and moist.
A lot of people may shy away from making lasagna because it seems like it takes a lot of time.  But it really doesn’t.  I don’t think it does either way you make it, in the oven or the slow cooker.  I have a large size cooker, so I wasn’t sure if this would be too much and we’d have left overs.  But there was one piece left!!  Pretty good if I do say so myself!!
Patricia – Two Girls Cooking 😉
Source:

Sloppy Joe Casserole

 

It’s been so hot for over a week it’s hard to even go outside (in MN anyways).  And maybe I’m just not the 99 degree without the heat index type of girl.  I do prefer to be inside where it’s cool.  Just taking out the garbage and feeling the heat in the garage made me want to faint.  Ok, so that may be a bit extreme, but it is dang hot.  And when it’s too hot, I don’t feel like even going on the deck to lean over a hot grill.

So today I opted for a comfort type of food and turned on the oven.  Yep, even with the air going in here it’s much better than going outside.  We love sloppy joes.  So when I did a little search online I found a casserole.  This was pretty good if I do say so myself.  The recipe calls for a can of sloppy joe mix but I made mine home made.

What you need:

1 lb lean ground turkey
1 can (15.5 oz) original sloppy joe sauce (to make it home made add this to the ground turkey after cooked through – 1/3 cup tomato sauce, 1/3 cup of BBQ sauce, 1/3 cup water, chili powder, cumin, dash of hot sauce, dash of Worcestershire sauce, 2 cloves fresh garlic – minced)
1 can Pillsbury® refrigerated original breadsticks
1/2 cup shredded Cheddar cheese (2 oz) (I used mozzarella)
How to make:
  • 1 Heat oven to 375°F. In 12-inch nonstick skillet, mix ground turkey and sloppy joe sauce or make your own sauce.  Heat to boiling over medium-high heat, stirring occasionally.
  • 2 Meanwhile, unroll dough; separate into 12 breadsticks. Cut each into 4 pieces, about 1 1/2 inches long.
  • 3 Pour turkey mixture into ungreased 12×8-inch or 11×7-inch (2-quart) glass baking dish. Place dough pieces in single layer over beef mixture.
  • 4 Bake uncovered 13 minutes. Sprinkle with cheese; bake about 2 minutes longer or until cheese is melted.

As I said, this is really a fall comfort food, but this weather we are having has been too much for me to go outside and deal with!  I break a sweat just looking out there now!

Enjoy the rest of your week.

Patricia – Two Girls Cooking 🙂

Source

Pillsbury