Taco Pizza

Haste makes waste...that is how I feel about the photo's in this post. They are a bit blurry and I apologize and please don't judge this recipe by my poor photography!

This dinner choice is quick, easy, and in my opinion delicious!

You could use this, as we did, for dinner...or how about an appetizer. Thinking I will go the appetizer route this fall!

I am quite certain that if you enjoy taco's, you will count this as a keeper recipe!

Taco Pizza Recipe:

1 pound ground round
1 package of your favorite taco seasoning (small pkg.)
2 cans Pillsbury Crescent Rolls (2 - 8 oz. cans)
16 oz. can refried beans
2 - 3 cups shredded cheese (I used Taco/Mexican Blend)
1/2 - 3/4 cup chopped tomatoes (your choice)
Green onions, chopped (I used 6)
You could add olives, but not at our house

Pre-heat oven to375 degrees
Brown and drain the beef
Add the taco seasoning, according to package instructions

Unroll crescent rolls into a jelly roll pan or you could use a large cookie sheet
Press dough over the bottom and up the sides a little to form a nice edge. Bake for about 11 minutes or until golden

Microwave the beans for a minute or two and carefully spread over baked, warm crescent rolls.

Top with beef mixture then sprinkle with cheese, followed by tomatoes and green onions. Return to oven for 5 -6 minutes or until cheese is melted.

Serve and enjoy~

Garlic, honey, & balsamic chicken

This recipe is relatively quick and easy...perfect in and of itself...but the flavor is wonderful and the garlic/balsamic aroma will tease your taste buds!

Once you gather the ingredients, the rest is a snap!!!

The store did not have any just plain boneless chicken breasts so I used the ones with rib meat.

The sauce thickens up and is so flavorful!

Recipe:

4 boneless, skinless chicken breasts
salt and pepper to taste
2 tablespoons butter
1 tablespoon olive oil
1/2 cup chicken broth
1/4 cup balsamic vinegar
1 tablespoon lemon juice, freshly squeezed
3 garlic cloves, chopped
1 1/2 teaspoons honey

Season chicken breasts with salt and pepper.

Melt butter in large pan (over medium/high heat); add olive oil and finally add the chicken breasts. Cook on both sides until thoroughly cooked. Remove chicken and place on plate and cover with foil.

Add chicken broth, balsamic vinegar, lemon juice, garlic, and honey to pan that you cooked the chicken in. Cook for 5-7 minutes or until sauce thickens, be sure to stir in the browned bits in the bottom of pan.

Remove foil from chicken and spread/pour sauce over all. Garnish with a little parsley and serve.

Enjoy~

Ben's Brainstorm...

My husband, Ben, is always thinking on how to make "things" better...in yesterday's post, I showed you how to cut corn off the cob into a bundt pan with virtually no mess...

As he was observing my corn cutting idea, thoughts were forming in his head on how he could improve on the task.

Ben was concerned that my knife was coming in contact with the metal bundt pan and that is not acceptable!!!

I can't provide dimensions or cutting instructions but I am sure that the pictures will suffice!

The small wooden end goes down into the hole of the bundt pan and the corn is placed on the screw tip.

Thank you, Ben, for improving upon my operation...you are a genius and I love you!

Clever Corn Idea!

It's that time of year when the farm markets have so many wonderful fruits and vegetables and corn ranks right up at the top for me! There was a time when Uncle Alfred and I would dine on only corn for the evening meal...he lived with our family after suffering a stroke and never lost his love of corn on the cob!

This clever idea is slick as a whistle and when you are freezing corn what a time saver and there is virtually no mess involved...how is sweet is that?

After blanching the corn just place the bottom end of the cob into the hole of a bundt pan (make sure you leave a little of the end in place so that it rests down in the hole).

Now cut away and you will be amazed at how the kernels just fall into the bundt pan, not all over the counter!

This yellow/white sweet corn came from The Grossnickle Farm in Kaleva, Michigan and believe me it is excellent! They also have many other vegetables and fruits!

I think you will enjoy using this method of cutting corn off the cob and I'm certain you won't miss the mess!

Smokehouse Bacon and Cheddar Cheeseball

Wind and Willow makes some very good mixes and this particular one is a family favorite.

You simply go to Olsen-Sayles in Frankfort, Michigan and purchase a package of Smokehouse Bacon and Cheddar Cheeseball & Appetizer Mix. You will find that there are two packages inside: one for the cheeseball mix and the other is the breadcrumbs for covering the cheeseball once it has been in the fridge for awhile.

You simple mix according to box directions...
Soften 4 oz. of cream cheese
Then mix in the cheeseball mix (I used a mixer)
Mound into a ball shape and place in fridge
Just prior to serving, roll the ball in the package of crumbs.
Garnish with parsley if you wish and serve with crackers, fresh veggies, or bread.

This is perfect for a quick and easy appetizer!!!

Do Enjoy~

Puff Pastry Chicken "Packages"

This is a clever way to cook chicken but I chose the hottest day of the summer to make these packages and I wouldn't suggest you follow suit. Instead, a nice fall or winter day would be perfect!

As you can see, the actual chicken breast is filled and what a tasty treat to bite into.

The filling has cream cheese, onion, parsley and cooked bacon, now who doesn't like that combination?
And puff pastry just can't be beat!!!

4 chicken breasts
4 sheets puff pastry, thawed
Diced onion to taste (1/4 - 1/2 cup)
4 oz. cream cheese, softened
Italian parsley, chopped (a nice handful)
6 slices bacon, cooked, drained and crumbled
1 large egg, beaten
Salt and pepper to taste

Mix together the cream cheese, parsley and onion...then add the crumbled bacon. Set aside.
Make a deep cut into the chicken breast and fill with cream cheese mixture.
Roll out the puff pastry just a little to make it easier to manipulate.
Place the chicken breast in the middle of the pastry, sprinkle with salt and pepper, brush edges of pastry with beaten egg and wrap into a package.

Bake in a 400 degree oven for 30 - 45 minutes (depends on thickness of chicken breast).

This is filling and delicious but it certainly warms up a kitchen!

Enjoy~

Drink Umbrella's

I love any excuse to do a little crafting...how about drink umbrella's for the 4th of July? Why not, they are quick and easy and your guests will know you want them to feel special!!!

You could use colored doiley's but I simply chose to paper punch some red and blue paper stock and glue them on each umbrella.

I bought some 1/4" button plugs to place on the top, how cute is that?

Cut a 2" circle pattern and then trace on paper stock and cut out however many you need. I folded the pattern into fourth's so that I could make a mark on the paper stock where I wanted to cut as can be seen in the above photo.
Glue the paper stock to 4" doiley's (you can find these at craft stores).
I used a permanent glue stick for this!
Now, cut thru the doily/card stock to center (as seen in above photo), bend into a cone shape and glue ends together (card stock to the inside).
Hot glue a wooden skewer to the inside of umbrella and allow to dry.
For a finished look, hot glue the little 1/4" button plugs to the top of each umbrella being cautious to not burn your fingers.
If you desire, glue the "dots" or other shapes to the finished umbrella.

These would be adorable for baby/bridal showers...the possibilities are endless.