Taco Ring and my basic Taco Meat

I saw this from Pampered Chef, but wasn't intrigued enough to try it until the recommendation of my sis-in-law, Ruthie. I was instantly hooked! This comes together pretty easy and looks and tastes amazing! Now, I never have good old taco seasoning on hand, which this recipe calls for, so I will start with my taco meat recipe then the Taco Ring recipe with the option of taco meat or taco seasoning. Got that?

Taco Meat
Keep in mind, I kinda do the 'little of this, little of that' method here so these are all approximates. You can do more or less of each ingredient to fit your taste.
1 lb ground beef
1/2- 1 medium onion (or about 2 tbsp dried onion)
2 tbsp oregano
2 tsp parsley
2-3 shakes cayenne pepper
1 can diced tomatoes, drained well
Salt and pepper to taste

Brown the beef with the onion and salt and pepper. Drain. Add the remaining ingredients. Simmer for 10 minutes. Serve with taco shells, cheese, sour cream, lettuce, olives, guacamole, diced tomatoes, corn, etc.

Taco Ring
Taco recipe from above OR:
1 lb ground beef
1 pkg (approx 1/4 C) taco seasoning mix

2 pkg refrigerated crescent roll dough
2 tbsp water
1 C shredded cheese
Desired toppings

Prepare taco recipe as above OR brown ground beef, drain then stir in taco seasoning. Add water. Separate crescent dough into triangles. Arrange triangles in a circle with wide ends overlapping in the center and the narrow ends pointing towards the outside. There should be about a 5" diameter in the center of the circle. A pizza pan works great, but I've made this into 2 rings and done it in cookie sheets as well. Scoop the meat mixture evenly onto the widest end of the triangles. Lift the pointed ends over the filling and tuck under the wide ends at the center of the ring. Bake at 375 degrees for 20-25 minutes or until golden brown.

Serve with optional toppings of salsa, shredded lettuce, chopped tomatoes, chopped onion, olives, sour cream, etc.

Mexican Pull Apart Bread

Ohhh, just thinking about this makes my mouth water! You MUST love heat to fully appreciate this delicious side or appetizer!

1 can (16 oz) Refrigerated biscuit dough, cut into quarters

2-4 tbsp butter, melted

1 1/2 C Mexican shredded cheese blend {Confession, I get a bag of shredded cheddar and monterey jack cheese from Costco that I use any time a recipe calls for shredded cheese...}

3/4 C drained, canned, sliced Jalapeno peppers (this makes it suuuper spicy, so if you aren't feeling it that hot, I'd go with a smaller can of diced jalapenos. Pansy.)

3/4 tsp parsley flakes

Heat oven to 350 degrees. Spray a 9x5 inch loaf pan with cooking spray. Dip 1/3 of the biscuit pieces in the melted butter and place in the pan. Top with 1/3 EACH of the cheese, peppers, and parsley. Repeat layers. Bake 40 to 45 minutes or until golden brown. Let stand for 5 minutes then invert onto a plate. Serve warm.

Layered Enchilada Bake

I love the simplicity of this. Suuuuper yummy and if you use low fat ingredients, it's actually pretty darn healthy for you! I altered another recipe to come up with this:

1 lb ground beef {ground turkey works well in this also}
1 large onion, chopped
2 Cups chunky salsa
1 can (15 oz) black beans, drained and rinsed well
1/4 zesty Italian dressing
2 tbsp taco seasoning mix {or approx 1/2 tsp cayenne pepper, 1 tbsp oregano, and salt & pepper to taste}
6 flour tortillas (8 inch or burrito size)
1 C- 16 oz of sour cream
1-2 C Mexican style shredded cheese
1 C olives, sliced or whole(optional)
1 Can corn(optional)

Heat oven to 400 degrees. Brown the beef with the onions in a large skillet on medium-high heat. Drain any grease. Stir in salsa, beans, dressing, seasoning and corn. Arrange 1 burrito sized shell each on the bottom of two 9" pie plates, or make a layer of three 8" shells on the bottom of a 9"x 13". {I like the pie plate option because we can eat one plate and freeze the other for another day when I'm lazy. I'd guess one pie plate serves about 4 adults who eat like my husband or 2 adults and 3-4 kids...} Cover shells with a layer of half the meat mixture, half the sour cream, half the cheese, and all the olives. Repeat layers. Cover with foil. Bake 10 minutes then remove foil and keep baking for 30 more minutes or until it is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.

This is good with a garnish of lettuce or tomatoes. We really love corn in our Mexican food for some reason, so if you're not brave enough to put it in the casserole, it would be excellent as a side instead.

Pasta Salad

After the eggs are boiled, dyed, hidden, and found, we are faced with what to do with all that protein! Here's a solution- put it in this! Pasta salads are great because you can start with the base recipe and add or subtract ingredients to your taste bud's delight! I also like this because I can make it in the morning and let it chill all day, so come dinner time I may not even have any dishes left to do! Great cool meal or side dish on those hot summer nights.

2 Cups cooked elbow or shell macaroni
1 carrot, peeled and grated {I used diced baby carrots}
1 C frozen green peas {my frozen green peas were frostbitten, so I used a vegetable blend that worked out nice}
1 C grated cheddar cheese
4 hard boiled eggs {plus at least 2 for garnish}
1 stalk celery, chopped
1 can tuna, shrimp, or chicken {cubed ham or bacon would also be good}
2 C miracle whip
1/2 C milk
2 tsp dry onions
1/4 C sweet pickle relish
salt and pepper to taste

In large bowl, lightly stir the first 7 ingredients. In small bowl, stir together miracle whip, milk, onions, and pickle relish. Pour sauce over ingredients in large bowl and toss to coat. Garnish with egg slices and paprika. Chill at least 2 hours before serving.

I really like onion, so I decrease the dry onion a teeny tiny bit and added one green onion to the mix. I think next time I'll do it with chicken and bacon. Maybe even Craisins or grapes...

April 21st Exchange

I was a dink and forgot to take ANY pictures this time! The exchange was held at Jayme Welly's house {Thanks again!}, and though it got off to a slow start, we had a decent turn out of 7 or 8 people dropping by. While hanging out and stuffing our faces, we contemplated how we could make these nights even better. A few of the ideas that came up are adding Bunco {prizes $1 or white elephant} or other games to some of the exchanges or having talented women give little tutorials (Jayme does AMAZING things with coupon cutting, Audrey Maycock is a ballroom dancer, I... know how to cut a pineapple or avocado..., etc). Any input??

In regards to the next gathering... The first Thursday of the month falls on May 5th. Growing up in California, this meant celebrating Cinco de Mayo- Mexican Independence day. So, in honor of that, we'll be doing the theme of Mexican food! I'm still working out the bugs on this one, because there is a possibility I will be out of town for a funeral... But bust out a sombrero, put in the Mexican Hat Dance song and get cooking!!

Apple Cobbler

My super awesome neighbor, Catrina Bowers, brought this tasty dessert. The topping is a moist, almost cake-y treat that envelops the apples... Soo good! I just wish we'd remembered to take pictures at the actual Exchange. I totally forgot, so most of the pictures you get are from the plate of leftovers I brought home for Matt! I hope it all still looks as good as it tasted...

7-8 Large tart cooking apples (9 C), peeled, cored, sliced about 1/4 inch
3/4 C sugar
3/4 tsp ground cinnamon
2 C flour
2 C sugar
2 eggs
2 tsp baking powder
3/4 tsp salt
1/2 C butter, melted

Heat oven to 350 degrees. Place sliced apples in ungreased 9x13" baking pan. Stir together 3/4 C sugar and 1/2 tsp cinnamon in a small bowl. Sprinkle over apples.

Combine remaining cinnamon, flour, sugar, eggs, baking powder and salt into a large bowl. Beat at medium speed until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake for 40-50 minutes or until lightly browned and apples are tender. Serve warm with ice cream, if desired.

Orange Knot Rolls

I first had these at Thanksgiving last year when my sister-in-law, Kristen, brought them for dinner. I couldn't get enough! So, I tracked down the recipe in hopes of recreating the amazing-ness. I have to apologize, I slightly overcooked them so they were a little more dry than they should have been. They were still addicting! Warning- These take a good bit of work so they are great for special occasions, but a lot of effort for just any old day!

3 C hot milk

3/4 C sugar

1 C instant potato flakes

1 tbsp salt

1/2 C butter, softened

1/4 C shortening(butter flavored works)

4 whipped eggs, evenly yellow

1 1/2- 2 tbsp yeast(SAF brand- 1 1/2 tbsp. I think I used just under 2)

7-8 C All- purpose flour

Heat milk almost to boiling in microwave, should have skin on top (about 5-6 minutes). Combine sugar, potato flakes, salt, butter, and shortening in bowl and pour hot milk over all. Mix together and let cool about 10 minutes. Mix in eggs and yeast.

Add one cup of flour and then scrape the sides of the bowl until sides are clean. Usually takes just 7 cups of flour, but it can vary with every batch. {I adjusted for the climate and elevation and put about 6 1/2 Cups in and don't think I'd recommend more if you are in Arizona...} Knead for 5 minutes. Put in large greased bowl and cover with a dish towel. Let rise about 1 hour or until doubled.

Pinch off a third or half of dough at a time and roll out oblong on a pastry mat or floured surface{I just realized that I plopped the whole thing onto the counter at once. That might explain why my rolls were so MASSIVE! I find that using Pam on a clean counter works just as well, if not better than flour.} (Flip over and roll out both sides for prettier look.) Spread softened butter over all and flop over bottom and top two thirds to make 3 layers. Flatten slightly with a rolling pin. Use a pizza cutter to make 1/2 inch strips. Hold strips at both ends and twist in opposite directions, then tie into a knot. Place rolls on greased baking sheet. Repeat with the remaining dough.

Cover rolls with waxed paper and let rise 2-3 hours until about doubled.

Bake at 350 degrees for 10-13 minutes until barely golden {slightly less golden than the picture above...} Makes about 4 dozen rolls. {Unless you forget to pinch off half the dough. Then it makes maybe 2 dozen... hehehe}

Variations:

Crescent rolls- Easier and quicker method. Divide dough into thirds, rolling each third into a flat circle about 16-18 inches in diameter. Using a pizza cutter, cut each circle into 16 slices, rolling each slice from the wide end first. Follow remaining directions

Orange Rolls- mix 1 1/2 Cups sugar, 3/4 cups butter, and grated rind of 2 oranges. Spread on dough before layering like knot rolls or spread on circle before rolling up like crescent rolls, or roll into a jelly roll and cut like cinnamon rolls. After baking, frost with 1 1/2 cups powdered sugar, juice from 2 oranges, chunk of butter and some grated rind.

Cinnamon rolls- spread butter the sprinkle mixture of 3/4 C brown sugar, 3/4 C white sugar, and 2 tsp cinnamon(or just substitute cinnamon chips for the mixture). Roll dough into jelly roll and slice into 3/4- 1 inch slices using dental floss. Place on greased pan, cover and let rise about 2 hours. Bake at 350 degrees for about 15 minutes. Frost with a mixture of powdered sugar, milk, vanilla, pinch of salt and butter.