Good evening blog readers from all around, Dinah here bringing you this week's latest scrumptious meal. You're probably wondering about the paw thing above well Gaga's new cd came out yesterday and I am in full dance mode. Well...almost still babying this fracture but hey couch dancing is making a comeback. Ask around. :].
Now, this week's recipe let's get it going. It's Ma's pick and she picked something that is guaranteed to make your taste buds do the tango to Lady Gaga <-- haha get it?...No? Anywho, her pick comes from the trusty people at Pillsbury.com. Ah Pillsbury we've made some winners from them so let's see if this one scores on the board:
(As always click on the name of the recipe and it'll take you to Pillsbury.com where the actual recipe is located)
Zesty Italian Crescent Casserole
Prep Time: 20 Min
Total Time: 45 Min
Makes: 6 servings
INGREDIENTS
1lb. lean ground beef
1/4 cup chopped onion
1 cup tomato pasta sauce
6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
1/2 cup sour cream
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/3 cup grated Parmesan cheese
2 tablespoons butter or margarine, melted
DIRECTIONS
One: Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.
Two: Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
Three: Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture.
Four: Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.
Five: Bake at 375°F. for 18 to 25 minutes or until deep golden brown.
So are we on the scoreboard? Ring the alarm we have another winner! Charlie Sheen would approve. Indeed *shakes head*
It's pretty damn tasty, not a lot of money, and it's super easy to make. I'd say grab a pen and a piece of paper and jot this down now. GO! lol
NO TID BITS, it's a first but hey it's really amazing so if it ain't broke why fix it?
Ma's Spot: I only have one complaint about this recipe, there simply wasn't enough! It was truly a delicious dinner. Very easy to make and you use little ingredients. I will be adding this to my fave recipe list as always the only thing we changed was the use of ground turkey. I thought the butter with Parmesan cheese on top really made the dish.
So that's it blog readers....
WAIT! that's not it we've went ahead and made a dessert. Yep, didn't see that one coming 2 weeks in a row did ya? Ha, we aim to surprised and please! In the mood for something not too fattening and delish? Here ya go:
Candy Bar Apple Salad Recipe
Prep/Total Time: 15 min.
12 Servings
Ingredients
1-1/2 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
4 large apples, chopped (about 6 cups)
4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces
Directions
*In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. Yield: 12 servings (3/4 cup each).
Fab dessert! it was something different and not very heavy either.
Ma's Spot...on dessert (ha!): I really enjoyed this dessert. It was light and very tasty. I like it because it's so versatile. I was thinking for next time making it with banana pudding, sliced banana's, and walnuts. As always I encourage you to tweak it and make it your own as well. The recipe is a nice summer time treat.
NOW kiddies, that is it for this week. No need to fret, we'll be back here same time, same channel. Next week is my pick and I'm still looking. Sad? I know but no worries I'm on the hunt for something fresh and new. Meet us back here next week. Have a great week guys!
Spoons & Spatula's
~Dinah & Ma
No comments:
Post a Comment