Friday, March 26, 2010

Taco Ring

My husband and kids REALLY love this recipe and I serve it ever few months. It's easy to mix it up and try different toppings and meat. For example you could substitute chicken or turkey.

1 lb lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
1 cup shredded cheddar cheese (4 ounces) Yes I always use my cheese!
2 tablespoons water
2 (8 ounce) packages refrigerated crescent dinner rolls
1 medium bell pepper
1 cup salsa
3 cups lettuce shredded
1 medium tomato
1/4 cup onion, chopped (optional)
1/2 cup pitted ripe black olives (optional)
sour cream (optional)

Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.

Remove pan from heat.

Stir in taco seasoning mix, cheese and water.

Preheat oven to 375°F.

Unroll crescent dough; separate into triangles.

Arrange triangles in a circle on a round pizza pan with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.)

Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).

Bake at 20-25 minutes or until golden brown.

Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired).

If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring.

Add your toppings to middle of ring and finish with more shredded cheese and sour cream.

    Wednesday, March 24, 2010

    BLT Pizza

    This easy recipe is getting me in the mood for fresh produce from my garden and farmer's markets....hurry up spring & summer!

    Bacon, Lettuce and Tomato Pizza

    Source: The Pampered Chef

    1 (10 ounce) package refrigerated pizza dough
    1/2 cup mayonnaise
    1 pound bacon cooked, drained and crumbled
    1 cup shredded lettuce (Romaine is best)
    1 medium tomato, chopped
    1/2 cup (2 ounces) shredded Cheddar cheese
    1/4 cup green onion slices

    Heat oven to 400 degrees F. Place pizza dough on flat stone of your choice. Roll dough to fit stone. Bake 12 to 15 minutes or until golden brown. Remove from oven; cool completely.

    Spread mayonnaise evenly onto crust. Sprinkle with bacon. Top with lettuce, tomato, cheese and onion. Cut into wedges to serve.

    10 regular servings; 20 bite size servings
    Blt Pizza

    Sunday, March 21, 2010

    Have you ever been to Bachman's in Minnesota?

    I recently just found Bachman's from the blog post over at the Junk Camp Blog with Ki. Bachman's is a floral, gift & garden shop all in one! Thanks Ki for letting us all know where to find fabulous gardening and gifts.
    To help celebrate our 125th year, they are transforming a 1920’s home, located on the site of the original Lyndale Avenue Bachman family farm, into a seasonal Ideas House. The home will open in the spring, summer, fall and over the holidays - each room to change with each season.

    Bachman's Spring Ideas House will be open for tours between April 8-18 (closed Mondays and Tuesdays) and May 1-2. Tickets are $5 each with 20% of all proceeds benefiting Children's Home Society & Family Services. In addition, all guests will receive a coupon for $5 off their purchase of $25 or more at Bachman's.

    Also you need to check out this great article from the Homegirls blog via The Star Tribune.

    Saturday, March 20, 2010

    Eye Candy I bought for my new kitchen

    From Ebay I ordered from Mexico a hand hammered deep farmhouse sink in copper and a hand hammered square sink for our prep sink.
    Look at these beautiful adjustable swivel iron bar stools from Wisteria. They are called Cooper's Small Draftsman Stool and it lists the information as follows:

    This faithful copy of an iron draftsman stool from France in the early 1900s makes a great stool, and in our house, is Cooper’s favorite. Made with authentic vintage engineering.
    • Sleek finish
    • Inspired by a French draftsman stool
    • Functional design
    They will be perfect for all the various ages of children in our home. They can raise, lower, and make themselves dizzy till their heart's content!

    Thursday, March 11, 2010

    Butterfinger Coffeecake

    1/4 c. margarine, softened
    2 c. flour
    1/2 c. sugar
    1 c. brown sugar, packed
    1 c. buttermilk (can use the instant mix also)
    1 egg
    1 tsp. Baking Soda
    1 tsp. Vanilla Extract
    6 Butterfinger Candy bars
    1/2 cup chopped nuts, optional

    In a large bowl, cream margarine, flour, & sugars. Reserve half of cup for later. Beat in buttermilk, egg, baking soda, and vanilla; mix well. Pour batter into a greased 9x13 pan. Crush candy bars with the reserved crumbly mixture and optional nuts. Sprinkle mixture over batter and bake in a preheated oven at 350* for 30 minutes or until a toothpick inserted in center comes out clean. Serves 12

    Wednesday, March 10, 2010

    Stuffed French Loaf

    1 loaf French Bread

    10 oz. Swiss cheese

    1/2 lb. shaved roast beef

    1/2 lb. shaved ham or turkey

    1 stick butter, melted

    2 tsp. poppy seeds

    2 tsp. minced onion

    ¾ tsp. Lawry's salt

    1/2 tsp. lemon juice

    1 tsp. dry mustard

    Cut open French loaf and layer cheese and meats evenly over bread. Close loaf. Place on foil and carefully cut into serving size pieces being careful not to cut through tin foil. Mix butter and seasonings; pour over top crust. Bake at 350 for 35-40 minutes.

    I like to serve this with a light pasta salad.

    Tuesday, March 9, 2010

    Spring Centerpiece

    A round serving tray is displayed with a white church birdhouse, a green polka dot vase is filled with mini tulips and daffodils. Use a bowl filled with water and float tealight candles for added ambience. Break the rules and light candles during the's your home after all and no one else's!

    A few blue hydrangea heads are placed amongst the grouping.

    This centerpiece is easy to pick up and move around the home. The coffee table this week, the kitchen bar next week and maybe the dining room table for a quick Easter centerpiece. For Easter I would add a cross to the grouping.
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    Sunday, March 7, 2010

    Wanting to try this yummy recipe this week...won't you join me?

    Asian Lettuce Wraps

    2 teaspoons vegetable oil
    4 cloves garlic, minced
    1 tablespoon minced fresh ginger
    1 1/2 pounds ground turkey (or chicken)
    1 cup minced mushrooms
    1 8 oz. can water chestnuts, minced
    1/2 cup minced green onions
    1/4 cup soy sauce
    2 teaspoons sesame oil
    1 lemon, zested and then juiced.
    1 teaspoon hot sauce
    1/3 cup chopped cilantro
    1 head iceberg lettuce
    *Dipping Sauce recipe to follow

    Heat vegetable oil in a large skillet over medium heat. When the oil is hot add minced garlic and ginger. Saute for a minute just until fragrant and then add in the ground chicken, minced mushrooms, and salt. Cook until turkey or chicken is cooked through.

    Add in the water chestnuts and green onions. Cook for a few minutes until cabbage starts to wilt. Add in the soy sauce, sesame oil, juice and zest from the lemon, and hot sauce. When everything is cooked through, remove from heat and stir in the cilantro.

    To serve, carefully separate the whole leaves from the lettuce. Wash the lettuce leaves and wrap them in paper towels and put them in the refrigerator so they are cold and crisp when serving. Spoon meat filling onto the lettuce leaf and then roll it up and serve with dipping sauce below- or any other favorite Asian dipping sauce.

    Lettuce Wrap Dipping Sauce
    1/4 cup soy sauce
    1/8 cup seasoned rice vinegar
    1 tablespoon fresh minced ginger
    2 tablespoons chopped green onions

    Combine all ingredients and serve with lettuce wraps.

    Recipe makes 6-8 servings.

    Friday, March 5, 2010

    Fill a mason jar with some perky daffodils, tie on a burlap ribbon accented with a spring green bow. Fill jar with water and add limes or lemons for added interest.

    Got this photo from Blondie. Check out her fabulous blog to get some great inspiration. She's a real sweetie too!

    Cheese & Mushroom Stuffed Meatloaf

    Cheese and Mushroom Stuffed Meatloaf

    2 tablespoons olive oil

    1 medium onion, chopped

    2 garlic cloves, minced

    8 ounces mushrooms, sliced

    1 1/2 pounds ground beef

    2/3 cup fresh bread crumbs

    1/2 cup minced fresh parsley

    1/4 cup ketchup

    1 egg beaten to blend

    1 teaspoon salt

    1/2 teaspoon freshly ground pepper

    1/2 teaspoon dried thyme, crumbled

    1/4 teaspoon dried sage, ground or crumbled

    1 1/2 cups cheddar cheese

    Heat oil in heavy skillet over medium heat. Add onion and saute until translucent, about 4 minutes. Add garlic and mushrooms. Cook until mushrooms are golden brown and liquid evaporates, stirring occasionally, about 7 minutes. Cool.

    Preheat oven to 350 degrees. Mix beef and next eight ingredients in large bowl, until well blended. Turn out onto large square of plastic wrap. Pat into 9- by 12-inch rectangle. Spread mushroom filling over rectangle, leaving 1/2-inch border on all sides. Cover mushrooms evenly with cheese.

    Starting at one end, roll meat up jelly-roll-fashion, using the plastic wrap as a guide. Arrange seam side down in a 9- by 5-inch loaf pan. (Can be prepared six hours ahead. Cover and refrigerate at this point).

    Bake until loaf shrinks from side of pan and browns (about 1 hour). Pour off any drippings. Gently turn out loaf and let stand for 10 minutes. Cut into slices and serve.

    FREEZER COOKING NOTE: You can also make this up but do not bake. Simply roll up and place in a disposal tinfoil loaf pan and freeze. Thaw in refrigerator the day before you wish to bake it.