Snickerdoodles

This is my all-time favorite cookie. It's Emeril Lagasse recipe, which is by far the best!

Pre heat oven to 350 degrees

2 3/4 cups all-purpose flour

1 teasp baking soda

1/2 teasp fine salt

1/2 cup shortening

8 tblsp (1 stick) unsalted butter, softened

1 1/2 cups sugar, +3 tblsp

2 large eggs

1 tblsp cinnamon

Sift the flour, baking soda, & salt into a bowl.

With a handheld mixer, beat together the shortening and butter. Add the 1 1/2 cup sugar and continue beating until light and fluffy, (about 5 minutes). Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.

Mix 3 tblsp. sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls into cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until golden brown, but still moist in the center about 12 min. Cool on a rack.

Parmesan Chicken in Crockpot

I got this recipe as a recommendation from my friend Lindsay who found it on this website. It really yummy and I love it for those nights when I am in need of a hearty meal!

2-4 boneless, skinless chicken breast halves (cut smaller size to make more kid friendly

1/2 cup plain bread crumbs

1/2 cup grated parmesan cheese

1 tsp Italian seasoning

1/4 tsp ground black pepper

1/4 kosher salt

1 tbs olive oil

1 egg, beaten

4-6 slices mozzarella cheese

1 jar (28oz) favorite marinara sauce

Drizzle 1 tablespoon olive oil over the bottom of the crockpot stoneware. In a medium bowl, beat egg. In Second medium bowl, mix the bread crumbs, spices, and grated parmesan cheese all together. Dip chicken in beaten egg and then toss into bread crumb mixture to coat completely on both sides. Place chicken breasts on bottom of crockpot. Place a layer of mozzarella slices on top of breaded chicken breasts. Cover cheese layered chicken with entire jar of sauce. Place lid of crockpot securely on and turn heat to LOW for 6-7 hours or HIGH for 3-4 hours. Serve over cooked pasta of your choice.

Chicken and White Bean Chili

This one came from my dear friend Allison, who proudly told me it won 1st place in their ward chili cook off! Great Fall/Winter recipe!

1 lb chicken breast, cubed

1 medium onion, chopped

1 can chicken broth (14 or 15 oz)

1 1/2 tsp. garlic powder

1 Tbl. vegetable oil

2 cans white beans (drained and rinsed)

1 can (4oz) chopped green chilies

1-2 dashes cayenne pepper

1 tsp. salt

1 tsp. cumin

1 tsp oregano

1/4 - 1/2 tsp. pepper

1 cup sour cream

1 cup water

Saute chicken, onion, and garlic powder in oil until chicken is done. Add beans, broth, chilies, seasonings, and chicken to crock pot. Cook on LOW 7-8 hours. Add sour cream 20 min. before serving.

Crock Pot Hawaiian Chicken

This is definitely the easiest recipe, but does not fall short on taste!

Ingredients:

Frozen Chicken Breast (I usually do 2 to 3 breast)

Favorite BBQ sauce

1 can pineapple chunks, drained

Place frozen chicken breasts in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top. cook on high for 2 to 3 hours or low for 4 to 6 hours. Shred chicken in crock pot so the chicken will be well coated with sauce.

The original recipe says to serve over rice, which is good, but my family loves it in buns (slider style).

Pumpkin Fluff

I got this one from my latest addiction, Pinterest! It taste like pumpkin pie, how can you go wrong with that?

Pumpkin Fluff

1 (16 oz) container frozen whipped topping, thawed

1 (5 oz) pkg instant vanilla pudding mix

1 (15 oz) can solid pack pumpkin

1 teaspoon pumpkin pie spice

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

I serve mine with cinnamon gram crackers.

Chicken Enchilada Soup

I found this recipe on a blog I ran across and it's become one of my top favorite soups!

Ingredients:

1 15oz can black beans, rinsed & drained

1 14oz can diced tomatoes

1 10oz pkg frozen whole kernel corn

1/2 cup chopped onion (I use tablespoon of dried onion)

1/2 cup chopped yellow, green, or red peppers

2 chicken breasts (I use frozen)

1 10oz can enchilada sauce (mild)

1 10.75oz can condensed cream of chicken

1 1/2 cups milk

1 cup shredded pepper jack cheese

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, & bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover, cook on low 6 to 8 hours or on high 3 to 4 hours. Remove chicken, shred and put back in soup.

Top with cheese (other favorable toppings: sour cream, avocado, and/or crushed tortilla chips)

Amish Friendship Bread

Day 1: squeeze bag
Day 2: squeeze bag
Day 3: squeeze bag
Day 4: squeeze bag
Day 5: squeeze bag
Day 6: Add 1 cup each of sugar, flour,milk
Day 7: squeeze bag
Day 8: squeeze bag
Day 9: squeeze bag
Day 10: Scoop out 2 cups for starters (give one to a friend)

Add:
1 c oil
1 c sugar
1 tsp vanilla
3 eggs
1/2 tsp salt
2 c flour
1/2 c milk
1/2 tsp baking soda
1 large instant vanilla pudding
2 tsp cinnamon

mix well (with a wooden spoon)
grease and sugar two loaf pans (stone works best)
bake at 325 degrees for 1 hour

Thousand Island Dressing

From the Kitchen of: Bernice Bello


1 cup of ketchup
1 cup sugar
1 cup of olive oil (Grandma used veggie oil)
1 Tbl mustard (dry)
1/2 tsp. pepper
1/2 tsp. salt
2 Tbl. onion (grated)
1 tsp. Worcestershire sauce
* mix together*
1 qt of mayo
1 cup vinegar (added slowly)

Cold Mac & Cheese Salad

From the kitchen of: Evalyn Olsen

2 boxes of mac& cheese (cooked as directed)
3 tomatoes
1 cucumber
1 green onion
1 small pkg of IMO (sour cream)

Cook mac and cheese by the directions on the box, Chill. Mix in sour cream and veggies. Serve chilled. Great for a pot luck or a BBQ.

Evalyn's Ranch Dressing

From the kitchen of: Evalyn Olsen

1 pt of butter milk
1 tsp. accent
1t garlic salt
1t onion salt
1t black pepper
1 block of cream cheese
*blend together, but do not over blend
1 pint of miracle whip
*stir in at the end

Chicken Broccoli Pasta

I found this recipe while researching weight watcher meals. The family loved it and has turned into a staple around our home.

1 lb of chicken breast, cut into small chunks

Salt and Pepper to taste

1 tblsp olive oil

1 diced onion

4-6 garlic cloves

2 1/2 cups chicken broth {1/2 cup reserved}

1/2 lb {9oz} of high fiber pasta {I like to use Ronzoni Smart Taste Penne}

1/2 tsp red pepper flakes

1/2 tsp dried basil

1 bunch of broccoli (just the tops) cut into pieces

1/2 cup of 2% milk

1/2 cup grated asiago cheese

Juice of 1 lemon

1. Season the chicken with salt and pepper. Heat up the olive oil {and some extra cooking spray if needed} in a large sauté pan. Cook the chicken until it is lightly browned and just cooked. Be careful not to overcook the chicken, a little underdone is ok, or he chicken will end up rubbery. Set aside in a separate bowl.

2. In the same sauté pan, add the onion and cook until it begins to become translucent. Add the garlic and cook another minute or two until fragrant.

3. Add in pasta, 2 cups of the chicken broth, red pepper, and basil. Bring to a boil and then simmer until the water is almost completely absorbed and the pasta is close to cooked - about 8 minutes.

4. Add in the broccoli, additional 1/2 cup chicken broth and chicken. Cover and let simmer for about 4 minutes until broccoli is bright green.

5. Add in the milk, cheese, and lemon juice. Stir together and simmer for about 5 minutes until the sauce begins to thicken. Turn off and let the pasta sit for a few minutes longer, the sauce will continue to thicken. Serve!

WW 6pt (point plus)

Serving size: 6

Verry Vanilla Chocolate Chip Cookies

ingredients:

3 1/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 1/3 cups butter (softened)
1 1/4 cups granulated sugar
1 cup (packed) brown sugar
2 eggs
4 tsp. vanilla
1 pkg (12 oz) semi-sweet chocolate chips
1 cup chopped walnuts


Mix flour, baking soda and salt in medium bowl. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla, mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts. (I have never added nuts to this recipe, but I'm sure its good)


Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.


Bake in preheated 375 oven 8 to 10 min or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely. Makes five dozen. (cooling down on the baking rack is a must, these cookies are thin and really good the next day)

HEARTY MINESTRONE SOUP

Here's what you need:
1 Tbl. olive oil
1 small onion
1/4 cup diced celery
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/8 teaspoon each:
oregano
basil
garlic
pepper
1/2 tsp. dried parsley
1 tsp salt
1 can beef broth (14.5 0z.)
1 can chicken broth (14.5 oz.)
1/2 cup fresh broccoli flowerets
1/2 cup fresh green beans (I used canned)
1/2 cup fresh cut carrots
1 can diced tomatoes (14.4oz.)
1 cup uncooked bow-tie macaroni
Parmesan cheese for topping


What you do:

Saute onion, celery, and peppers in oil. Add spices, salt, and pepper. Add beef and chicken broth, let simmer 10 min. Steam broccoli, beans and carrots until tender (I just add them to the soup broth instead of dirtying another pan:) add tomatoes to broth. Add macaroni just before you are ready to eat. top with cheese. This is very forgiving soup if you have a missing veggie or don't care for a veggie you can substitute it for something else. (my likes it better with a little Italian Sausage in it, what is it with men and meat:)

Italian Chicken

WARNING: NOT FOR THE DIETER!!

If you like this:

You'll love this:

The chicken literally melts in your mouth! Yum!

4 boneless, skinless chicken breast

1/2 cup margarine or butter

1 env. dry Italian salad dressing mix

1 10.75-oz. can cream of chicken soup

1 8-oz. pkg. cream cheese

1/2-1 cup water

Bow tie or cooked rice

Cube raw chicken and put into a slow-cooker. Add butter or margarine and dressing mix. Cook on low for 6 hours, and then turn up to high and cook 1 additional hour. Stir in soup and cream cheese, and cook for an additional 1/2 hour. Stir in enough water to create a smooth consistency. Serve over rice or noodles.

Makes 6-8 servings. *super rich, a little goes a long way*

Dont' Knock It Till You Try It, Sweet and Spicy Meatballs

20-ish frozen meatballs (my favorite are the Kirkland brand)

1 cup Grape Jelly

1 cup Salsa

Dump all ingredients in slow cooker and cook on low 6 to 8 hours, stir at about 4 hours. I serve over rice as a main dish, but I originally tasted these as and appetizer.

Spanish Chicken Wraps

I pick this little treasure up at a recipe exchange for enrichment a few years back!

2 Chicken breasts, cooked then cubed

1 box/package of spanish rice, cooked by directions

1/2 can of pinto beans, drained

1/2 can of black beans, drained

1/2 can of sweet corn, drained

1/2 cup of shredded mexican cheese

2 tblsp of Macayo's taco sauce (any sauce can be substituted, this is just my favorite)

1 package (8) flour tortilla wrap

1. Combine all ingredients in large bowl and mix together.

2. Place mixture in wrap (about 1 cup), fold in ends, then roll outside edges together.

3. Can be refrigerated for several hours and eaten cold or warmed. Serve with more taco sauce, sour cream, or guacamole.

Fruit Pizza

1/2 cup softened butter

3/4 cup sugar

1 egg

1 1/4 cup flour

1 tsp cream of tartar

mix and press into un-greased cake pan bake 8-10 mins at 350 degrees

8 oz cream cheese

1/2 cup sugar

2 tsp vanilla

mix and spread on top of cookie.

Chill then top with fruit of your liking..

When i made this for the first time i put it on alinium foil... not the best idea. haha It got stuck to it and it was pretty hard to get off... wax paper would probably be a better bet :)

One of my best friends I went to hair school with brought this to class and shared it with me... I have been dyeing to get the recipe from her even since. i just got it from her a couple of weeks ago and I decided I would share it with everyone... Thanks for the recipe Kelli, you are the best!! Hope you enjoy!

Spicy Beef

This is a tonight and tomorrow meal (two for one). I make a day one with half and a day two with the other half.

Spicy Beef Sloppy Joe, aka my favorite sloppy joe (Day 1)

2 lb. lean ground beef

2 16oz jars salsa

3 cups sliced fresh mushrooms (8oz)

1 1/2 cups shredded carrots (3 medium)

1 1/2 finely chopped red and/or green sweet peppers

1/3 cups tomato paste

2 tsp. dried basil, crushed

1 tsp. dried oregano, crushed

1/2 tsp. salt 1/4 tsp. cayenne pepper

4 cloves garlic, minced

6 rolls

1) In a skillet cook beeef over medium heat until brown, stirring to break meat in pieces. Drain fat. In 5 or 6 qt. slow cooker stir together beef and remaining ingredients (except rolls).

2) Cover; cook on high-heat setting 4 to 5 hours or on low-heat 8 to 10 hours.

3) Reserve 5 cups of the meat mixture for Spicy Beef Taco Salad. Serve remaining meat mixture on rolls.

Spicy Beef Taco Salad (Day 2)

5 cups reserved meat mixture from spicy beef sloppy joe

1 15oz can black beans, rinsed and drained

1 tsp. taco seasoning

1 head iceburg lettuce

1 cup shredded cheddar cheese

1 cup chopped tomatoes

1/3 cup dairy sour cream

assorted tortilla chips

1) In a saucepan stir together meat mixture from spicy beef sloppy joes, beans, and seasoning. Heat to boiling; reduce heat simmer, covered 10 minutes.

2) To serve, place lettuce slices on serving plates. Add meat mixture. Top with cheese, tomatoes, and sour cream. Add tortilla chips.

*Spicy beef mixture can also be frozen for up to 3 months. Thaw in refrigerator overnight before using.

Kid Friendly Sloppy Joe

1 lb (ish) ground beef

1 teaspoon garlic pepper

1 can tomato soup

1 tablespoon mustard

1 package hamburger buns

In large skillet brown beef. Mix all other ingredients into skillet with browned beef, stir until well blended. Serve in buns.

*I love to serve this along with salt and vinegar chips, perfect combination!*

Spinach Salad with Strawberries

This is one I picked up from a friend (Megan Smith). She had us over for dinner served it. I had to get the recipe it was so yummy. I crave it during strawberry season!!!

Salad

1 cup sliced strawberries

1 cup sugared cashew pieces (I use plain or honey roasted, whatever I can find at the store)

1/3 cup bacon pieces

1 purple onion, Sliced

1 head red leaf lettuce

1 package fresh spinach

Dressing

2 tblsp Red Wine Vinegar

3 tblsp white sugar

1/2 cup olive oil

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/2 cup strawberry jam

Combine all salad ingredients and toss together. Combine dressing ingredients and beat together. Drizzle dressing over salad. Serve and enjoy.

*tip: One of the best ways I have to get the onion smell off my hands when I chopped an onion is to run my metal knife under cool water and using the flat part of the knife rub it back and forth against the metal...I do cut my onions with a big, almost butcher size knife. This gives me lots of metal to rub! It works like a charm every time!

Fake-Baked Ziti

This is a Rachael Ray recipe. It's one of my top 10 favorite recipes! It's a crowd pleaser and even my picky eater Audrey likes this! It makes a large family portion so it works really well for when I want to take a meal to a friend in need.

3 tblsp extra-virgin olive oil

3 cloves garlic, finely chopped

2 cans (28 oz) crushed tomatoes

*if you want a chunkier sauce use one can crushed and one can whole tomatoes (which you loosely chop before adding)*

Salt and freshly ground black pepper

A handful of fresh basil leaves, torn (If I don't have that on hand I've substituted dried basil)

1 pound ziti rigate (you can use any pasta but this is my favorite because all the goodness seeps into the wide noodle).

2 tblsp butter

2 tblsp all-purpose flour

A dash or two of nutmeg

2 cups whole milk

1/2 cup shredded Asiago cheese

1/2 cup shredded Parmigiano Reggiano cheese

1 cup shredded mozzarella cheese

Put a large pot of water on to boil. Preheat the broiler.

Heat a medium saucepan over medium heat; add oil then garlic. Saute a minute or two; do not let the garlic brown. Add crushed tomatoes and salt and simmer 10 minutes. Add basil and simmer over low heat 10 minutes more.

*If you don't have time/energy to make the home-made Marinara sauce, I've substituted a jar of my favorite tomato basil marinara sauce. If this is the route you go skip the previous step.

When water boils, add salt and pasta and cook 6 minutes, leaving pasta a little chewy.

While pasta cooks, make the bechamel sauce: Melt butter in small pot over medium heat. Whisk in flour, then salt, pepper, and nutmeg; cook 1 minute. Stir in milk and bring sauce to a bubble. Reduce heat cook 5 minutes.

When pasta is cooked, drain and transfer to a big casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat. Pour the bechamel over pasta - do not mix. Top with Asiago, Parmigiano, and mozzarella. Place the casserole under hot broiler and melt cheese until brown and bubbly, 3 to 5 minutes. You are only broiling to crust the top, which gives it that cooked all day feel.

Tip: Asiago cheese is a very strong cheese and when I buy it I buy it in bulk, shred it, and freeze it in 1/2 measurements in ziplock baggies. That way I always have it on hand!

Sweet and Sour Chicken

This is a fairly frequent meal at the Humes household. It never seems to disappoint!

3 chicken breast, cooked and cut into bite size pieces

1 can pineapple tidbits or chunks

1/2 cup brown sugar

1/2 cup apple cider vinegar

3 tbsp. soy sauce

2 tbsp corn starch

1/2 sliced pepper (green, red, or yellow)

2 cups cooked rice

Drain pineapple juice into large skillet. Add brown sugar, vinegar, soy sauce, and whisk together. Add corn starch and whisk over med/low heat until thick and bubbly. Add peppers, chicken and pineapple. Serve over warm rice.

Also good with broccoli and/or asian noodles on top.

Chicken Rice Casserole

One of my comfort foods. I got this one back in the single days when Chirsty and I were roomies. One of our other roommates boyfriend cooked this for all us girls and lucky for me he left his "notes" and it's turned into a staple for us!

3 cups cooked rice

2 cans cream of chicken soup

1 pkg Ritz crackers

4 chicken breasts

1 8oz. sour cream

1/2 cube butter

1) Put chicken breast on pan oiled and seasoned heavily with season salt. Bake at 450 degrees for 20 mins. Flip chicken cover with foil and bake additional 20 min.

2) Cook rice and pack rice into a 9x13 pan

3) Mix cream of chicken soup with sour cream in separate bowl.

4) Cut up cooked chicken add to soup mixture, spread over rice.

5) Melt butter, crush Ritz crackers. Add crushed crackers to butter. Sprinkle cracker mixture over casserole.

Bake at 350 degrees for 30 min.s

Chocolate Chip Cookies (Georgia's)

This is the cookie I grew up on. It's a huge recipe and makes several dozen cookies. I usually freeze the dough in small balls, unless it's holiday baking time ;)

1 lb. butter (softened)

2 cups packed brown sugar

1 1/2 cup sugar

2 tblsp. vanilla

3 eggs

6 cups flour

1 1/2 tsp. salt

1 1/2 baking soda

4 cups chocolate chips

Preheat oven 350 degrees. Mix all ingredients together. Scoop out golf ball size of dough. Bake 8 to 10 minutes. Cookies should still look doughy on top but be golden brown on the bottom. Give cookies a minute our two to cool on cookie sheet before moving to cooling rack.

ummm, perfect with a glass of cold milk!

Pumpkin Bread

This is my mom's (Georgia's) recipe. She will substitute canned pumpkin with squash when it's in season.

Preheat oven to 350 degrees.

Dry mix together:

2 cups flour

1 1/2 cups sugar

3/4 tsp. salt

1/2 tsp. baking soda

2 tbl. cinnamon

1 tsp. nutmeg

1 tsp. mace

Wet mix together:

2 eggs

1/3 cup water

1/2 oil

1 cup pumpkin

1 tbsp. vanilla

Pour we mix into dry mix. Mix until no longer lumpy.

Separate into 2 loaves pans (fill pans 1/2 way full).

*Bake shorter time if you using small loaves.*

Breakfast Pizza

I made this one conference morning and it's turn into a Humes tradition to make it for every conference.

4 eggs, lighty beaten

2 tblsp. butter

2 (8-in) pizza crusts {recommend Boboli}

1 tblsp. extra-virgin olive oil

2 cups shredded jack cheese blend (Colby)

4 fully cooked sausage patties, crumbled {recommend Jimmy Dean regular}

1/4 cup shredded parmesan cheese

1 medium tomatoes, diced

1 teasp. Italian seasoning

Preheat oven 350 degrees.

In medium pan over medium heat, scramble eggs in butter, set aside.

lay out pizza crusts and brush each with oil. Top with eggs, cheese, crumbled sausage, parmesan, tomato, and Italian seasoning.

Place in oven, remove when cheese has melted and begins to bubble.

Serve hot, cut into wedges.

Easy Potato Rolls

My mom has a potato roll recipe very similar to this. These are super soft and delicious! Plus I think home made rolls always make any meal better!!!

2/3 cup sugar

2/3 cup shortening

1 cup mashed potatoes (I will usually make a batch of potato pearls unless I have leftovers)

2 1/2 teaspoons salt

2 eggs

2 packages active dry yeast (1 Tbsp)

1 1/3 cups warm water (110 to 115 degrees), divided

6 to 6 1/2 cups all-purpose flour (if I have it on hand I like to use bread flour)

In large mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs. In a small bowl, dissolve yeast in 2/3 cup warm water, add to creamed mixture. Beat in 2 cups flour and remaining water. Add enough flour to form a soft dough. Shape into a ball; do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide into thirds (I roll into a log and divide into 3 equal parts). Shape each portion into 15 balls and arrange in three greased 9-in round baking pans (I roll each third into a log and using a pizza cuter, cut the log into 15 equally portions).

Cover and let rise until doubled. about 30 minutes.

Bake at 375 degrees for 20-25 minutes (check on them a 15, darker pans cook in less time). Remove from pans to cool on wire racks.

*45 servings*

Our family will usually only eat 1 pan per meal, so after they've cooled I place the other two in two 1 gallon ziplock bags, fits perfect!

Pumpkin Cake Roll

I got this recipe from a friend in high school. Her mom used to make them I and I thought they were heaven on earth!!

3 eggs

1 tsp. lemon juice

1/2 tsp. nutmeg

1 tsp. ginger

1 cup sugar

1/2 tsp. salt

3/4 flour

1 tsp. baking powder

3/4 cup pumpkin

1 cup chopped nuts (optional)

1 tsp. cinnamon

Filling:

8 oz cream cheese (softened)

4 Tbsp. butter

1 cup powdered sugar

1/2 tsp. vanilla

Beat eggs for 5 min.s; gradually add sugar, pumpkin, and lemon juice. Combine flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread in foil-lined 10x15 inch pan. Top with nuts and bake at 375 degrees for 15 min.s. Turn out on kitchen towel which has been sprinkled with powdered sugar. When cool spread top with filling, roll, chill and slice. Freezes well.

Taco Ring

I think of Christy when it comes to this recipe. When her and Ben were newlyweds, I remember Ben raving about the taco ring she made...he was super impressed. If only we could all keep ahold of "being impressed by your spouse" attitude. I think that's one of the top 5 things about being a newlywed!

(Photo totally swiped of the internet)

1 2/3 cup ground beef

1 package taco seasoning

1 cup shredded cheddar cheese

2 tablespoons water

2 packages crescent roll

*to dress it up*

1 med. green pepper

1 cup salsa

3 cups lettuce, shredded

1 med. tomato

1/4 cup onion, chopped

1/2 cup pitted ripe olives

Sour cream

Preheat oven to 375 degrees. Brown beef in skillet, add taco seasoning and water mix well over medium heat.

Meanwhile unroll crescent dough; separate it into triangles. Arrange triangles in a circle on baking stone with wide ends overlapping in center and points toward outside.

Mix cheddar cheese with meat. Scoop meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring.

Bake 20 to 25 mins. or until golden brown.

Garnish with dress up ingredients.