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Italian Crescent Bake
Crescent rolls with a savory Italian filling with mozzarella cheese. Ready in 30 minutes for a quick weeknight dinner. Italian Crescent Bake I made this Italian Crescent Bake for lunch the other day and it was so yummy! Easy too and ready in about 30 minutes so if you want something fast and easy, try this! I have been busy moving this week and haven’t been cooking much. Hopefully as I get the house back together I will get back on my posting schedule and be sharing soon again. I am going to change things up a little with summer being here so that means more grilling recipes and recipes that can be made in 30 minutes or less. The last thing I want to be doing is spending time in a hot kitchen and I know you’ll agree. Bake to this recipe, I used a jarred spaghetti sauce for convenience and pizza sauce would work also. You could also add up to 2 cups of vegetables, like zucchini or mushrooms. 5.0 from 2 reviews Italian Crescent Bake Author: Mary Ellen Recipe type: Italian, Casserole, Beef, Main Dishes Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: Serves 4 1 1/4 lbs. ground beef 1 1/2 cups spaghetti sauce 1 tube crescent rolls 1 1/2 cups mozzarella cheese 3 tablespoons parmesan cheese 1 1/4 lbs. ground beef 1 1/2 cups spaghetti sauce 1 tube crescent rolls 1 1/2 cups mozzarella cheese 3 tablespoons parmesan cheese Preheat oven to 400 degrees. Spray a pie pan with cooking spray. Saute the ground beef in a frying pan. When browned stir in the spaghetti sauce. Cook for a couple of minutes and remove from heat. While the ground beef is browning open the crescent rolls. Unroll them and fill the pie pan in a spoke pattern laying the thickest end on the bottom of the pie pan. Leave a 3 inch overhang on the sides to cover the top with. Spread 1 1/4 cups of the mozzarella cheese on top of the crescent rolls. Top with the ground beef mixture. Fold over the crescent rolls and pinch the ends together in the center. Sprinkle the remaining mozzarella cheese over the crescent rolls, sprinkle with the parmesan cheese. Bake at 400 degrees for about 20 minutes. Preheat oven to 400 degrees. Spray a pie pan with cooking spray. Saute the ground beef in a frying pan. When browned stir in the spaghetti sauce. Cook for a couple of minutes and remove from heat. While the ground beef is browning open the crescent rolls. Unroll them and fill the pie pan in a spoke pattern laying the thickest end on the bottom of the pie pan. Leave a 3 inch overhang on the sides to cover the top with. Spread 1 1/4 cups of the mozzarella cheese on top of the crescent rolls. Top with the ground beef mixture. Fold over the crescent rolls and pinch the ends together in the center. Sprinkle the remaining mozzarella cheese over the crescent rolls, sprinkle with the parmesan cheese. Bake at 400 degrees for about 20 minutes. Maybe you’d like to try our? Chicken Parmesan Casserole Sweet and Sour Shrimp Braised Kielbasa, Cabbage and Potatoes Pin It!
Nachos
Nachos Need something in a hurry? These nachos might just be what you’re looking for. They can be on the table in about 30 minutes. You can change it up with ground turkey or ground chicken too. You can make the meat ahead also which is a double bonus. Come home and add the meat and cheese to the tortilla chips. Bake and while cooking chop up the fresh ingredients to add when it comes out of the oven. I made homemade guacamole to go with it and serve it on the side with sour cream. When buying avocados if you are going to use them right away, look for ones that the skin has darkened on and yield slightly to pressure when squeezed. When the skins are green they will take a couple of days to ripen. As you can see I did some individual ones but when feeding more than a few people I bake them on a cookie sheet. Nachos Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Mexican, Beef Prep time: 15 mins Cook time: 8 mins Total time: 23 mins Serves: Serves 4 1 lb. ground beef 1 package taco seasoning 1 cup water 1 cup chopped onions 2 crushed garlic cloves 1 cup jarred salsa salt and pepper Tortilla Chips 1 1/2 cups shredded cheese Toppings lettuce tomatoes peppers onions cilantro jalapeno peppers guacamole sour cream 1 lb. ground beef 1 package taco seasoning 1 cup water 1 cup chopped onions 2 crushed garlic cloves 1 cup jarred salsa salt and pepper Tortilla Chips 1 1/2 cups shredded cheese Toppings lettuce tomatoes peppers onions cilantro jalapeno peppers guacamole sour cream Preheat oven to 350 degrees. To make the ground beef topping, add the ground beef. Break up the ground beef and brown. Add the seasoning, water, onions, garlic and salsa. Cook for 15 minutes over medium heat. Taste and add salt and pepper if needed. Spread the tortilla chips out on a cookie sheet in a single layer. Top with the ground beef. Sprinkle the cheese over the top. Bake for about 8 minutes until the cheese is melted. Sprinkle desired toppings over the cheese and serve. Preheat oven to 350 degrees. To make the ground beef topping, add the ground beef. Break up the ground beef and brown. Add the seasoning, water, onions, garlic and salsa. Cook for 15 minutes over medium heat. Taste and add salt and pepper if needed. Spread the tortilla chips out on a cookie sheet in a single layer. Top with the ground beef. Sprinkle the cheese over the top. Bake for about 8 minutes until the cheese is melted. Sprinkle desired toppings over the cheese and serve. Try our guacamole recipe. Guacamole Author: Mary Ellen @ Recipes Food and Cooking Prep time: 5 mins Total time: 5 mins Serves: Serves 4 3 avocados 1 1/2 limes – juiced 1/4 cup diced onions 1/3 cup diced tomatoes 1 garlic clove – crushed 1/4 teaspoon cumin 3 avocados 1 1/2 limes – juiced 1/4 cup diced onions 1/3 cup diced tomatoes 1 garlic clove – crushed 1/4 teaspoon cumin Mash the avocados. Add the remaining ingredients, stir. Cover until serving time with saran wrap. Mash the avocados. Add the remaining ingredients, stir. Cover until serving time with saran wrap. Maybe you’d like to try our for? Chicken Enchiladas with Green Chili Sour Cream Sauce Spaghetti Squash Burrito Bowl Mexican Flan Pin It!
Beefy Garlic Tomato Pasta
Beefy Garlic Tomato Pasta Goulash was something we ate often growing up. It was heavy with tomato sauce and full of elbow macaronis. This was one of those days when I was craving some comfort food but decided to lighten it up a little bit. I went heavy on the veggies and light on the ground beef compared to what mom would of made and added lots of garlic. I also used chunky tomatoes which also wouldn’t of been used, in fact I don’t think that mom would recognize this dish at all even though hers was my inspiration. I’m pretty sure she never saw this pasta either, Pipe Rigate. I got it from my favorite specialty Italian grocery store last time I was there. It is perfect for this kind of sauce, the sauce goes into the bowl part of the pasta and gives you a burst of flavor when you bite into it. I love using fun pastas like this one. Beefy Garlic Tomato Pasta Author: Mary Ellen Recipe type: pasta Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: Serves 4 - 6 1 lb. ground beef 1 1/2 cups onion - chopped 1 1/2 cups sweet peppers - chopped 4 -5 garlic cloves 1 large can petite diced tomatoes 1 soup can water 4 tablespoons tomato paste salt and pepper 1 tablespoon sugar 1 tablespoon basil 1/2 teaspoon oregano 1 lb pasta - I used Pipe Rigante Parmesan cheese 1 lb. ground beef 1 1/2 cups onion - chopped 1 1/2 cups sweet peppers - chopped 4 -5 garlic cloves 1 large can petite diced tomatoes 1 soup can water 4 tablespoons tomato paste salt and pepper 1 tablespoon sugar 1 tablespoon basil 1/2 teaspoon oregano 1 lb pasta - I used Pipe Rigante Parmesan cheese Brown the ground beef in a dutch oven. Add the onions and garlic. Saute a few minutes and add the sweet peppers. Add the tomatoes, water, tomato paste, basil, oregano, sugar, salt and pepper. Cook for 30 minutes over medium heat until sauce thickens a little. Cook the pasta in a pot of boiling water for 5 minutes. Drain well and add to sauce. Let simmer for 15 more minutes. Add parmesan cheese and taste to adjust seasonings. Brown the ground beef in a dutch oven. Add the onions and garlic. Saute a few minutes and add the sweet peppers. Add the tomatoes, water, tomato paste, basil, oregano, sugar, salt and pepper. Cook for 30 minutes over medium heat until sauce thickens a little. Cook the pasta in a pot of boiling water for 5 minutes. Drain well and add to sauce. Let simmer for 15 more minutes. Add parmesan cheese and taste to adjust seasonings. Maybe you’d like to try our recipe for? One Pot Pasta Spaghetti Pie Skinny Lasagna Roll Ups Pin It!
Peanut Butter Oreo Chocolate Ooey Gooey Butter Cake
 Peanut Butter Oreo Chocolate Ooey Gooey Butter Cake I made a new Ooey Gooey Butter Cake inspired by the new Oreo cookies with a peanut butter filling. I don’t know if you’ve tried those cookies yet but they are amazing! Put them into a Ooey Gooey Cake and OMGosh, you are going to want to make this dessert. Top it some hot fudge or caramel sauce if desired. I used 12 cookies in this cake but after I got them on the batter and pressed down I wish I’d done 16 cookies. If you are going to cut this into 12 servings it is good, but if you’re going to cut it into 16 pieces I’d add the 4 more cookies. That way everyone should get a cookie in their piece of cake. This cake like all of the other Ooey Gooey Cakes I’ve made are really rich and a small piece of this goes a long way. 5.0 from 1 reviews Peanut Butter Oreo Chocolate Ooey Gooey Butter Cake Author: Mary Ellen Recipe type: Dessert, Ooey Gooey Cake Prep time: 20 mins Cook time: 60 mins Total time: 1 hour 20 mins Serves: 12 1 chocolate cake mix 1 egg 1/4 cup water 1/2 cup melted butter 1 8 oz. package cream cheese 4 tablespoons cocoa 1/2 cup melted butter 1/2 cup peanut butter 2 eggs 3 cups confectionery sugar 1 teaspoon vanilla 12 - 16 peanut butte oreo cookies or regular 1 chocolate cake mix 1 egg 1/4 cup water 1/2 cup melted butter 1 8 oz. package cream cheese 4 tablespoons cocoa 1/2 cup melted butter 1/2 cup peanut butter 2 eggs 3 cups confectionery sugar 1 teaspoon vanilla 12 - 16 peanut butte oreo cookies or regular Preheat oven to 350 or 325 if using a glass pan. Grease a 9 x 13 pan. Mix together the chocolate cake mix, egg, water and melted butter. Spread out in the bottom of prepared pan. Add the cookies, pressing down lightly. You should still see the frosting. Mix together the cream cheese, eggs, cocoa, peanut butter and melted butter. When thoroughly mixed in add the confectioner's sugar and vanilla. Spread over the cookies. Bake for about 60 minutes. Start checking at 50 minutes. A tester will pull out clean and the center be puffy when it's done. Preheat oven to 350 or 325 if using a glass pan. Grease a 9 x 13 pan. Mix together the chocolate cake mix, egg, water and melted butter. Spread out in the bottom of prepared pan. Add the cookies, pressing down lightly. You should still see the frosting. Mix together the cream cheese, eggs, cocoa, peanut butter and melted butter. When thoroughly mixed in add the confectioner's sugar and vanilla. Spread over the cookies. Bake for about 60 minutes. Start checking at 50 minutes. A tester will pull out clean and the center be puffy when it's done. Maybe you’d like to try our other Ooey Gooey Butter Cakes? Chocolate Peanut Butter Ooey Gooey Butter Cake Strawberry Shortcake Ooey Gooey Butter Cake Brownie Pecan Pie Ooey Gooey Butter Cake Pin It!
Poultry Recipes Archives - Recipes Food and Cooking
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The Villager’s German Tomato Soup
German Tomato Soup is made with ground beef, onions and cabbage in a tomato based broth. This was one of mom’s favorite soups. Years ago when I sold real estate I listed the house of a woman who cooked at the Villager at the time. She shared the recipe with me. It is easy and pretty quick to make. The Villager’s German Tomato Soup Author: Mary Ellen Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Serves: Serves 6 - 8 1 1/2 lbs. ground chuck 1 49 oz. can tomato soup 3/4 head cabbage shredded 4 T. A1 Steak Sauce 3 T. worcestershire sauce 1 C. chopped onion 1 C. water 1 1/2 lbs. ground chuck 1 49 oz. can tomato soup 3/4 head cabbage shredded 4 T. A1 Steak Sauce 3 T. worcestershire sauce 1 C. chopped onion 1 C. water Brown ground chuck and onion, add cabbage and water. Cook until cabbage is tender. Add A1, tomato soup and worcestershire sauce. Heat through and then add 2. C. milk. Bring to just before a boil and serve. Brown ground chuck and onion, add cabbage and water. Cook until cabbage is tender. Add A1, tomato soup and worcestershire sauce. Heat through and then add 2. C. milk. Bring to just before a boil and serve. Note: You could also make this in the crockpot and let it cook all day. I would brown my ground beef first if doing that. Perhaps you’d also like to try Cheesy Steak Soup? Potato Leek Soup with Ham Portuguese Kale Soup
Dipped Strawberries
Dipped Strawberries are the perfect anytime snack, make these in a matter of minutes. This is going to be a short and sweet post because recipes for chocolate strawberries are all of the place. I made a quick trip to the strawberry farm today because I just had to make a few of these today. I swear these strawberries are so good this year that I think of reasons to have to go buy some. I see some homemade strawberry jam coming next week. It is so strange to me still that it’s strawberry season right now here. Being from Michigan I’m used to knee deep in snow right now. Strawberry season is months away. I had a bag of Ghirardelli Candy Making & Dipping Wafers so after washing the berries and letting them dry on a paper towel for a little bit, I melted the wafers in a matter of minutes and you can see the result. So good and the perfect treat! Dipped Strawberries Author: Mary Ellen Prep time: 15 mins Cook time: 2 mins Total time: 17 mins Serves: 12 Strawberries 1 dozen strawberries 1 1/2 cups Ghirardelli Candy Making & Dipping Wafers 1 dozen strawberries 1 1/2 cups Ghirardelli Candy Making & Dipping Wafers Wash the strawberries. Put them on a paper towel to dry. Melt the chocolate wafers in the microwave at half power. It should take about 1 minute 30 seconds depending on your microwave. Dip the strawberries into the chocolate. Let the excess drip off. Place on a piece of waxed paper. Refrigerate. Wash the strawberries. Put them on a paper towel to dry. Melt the chocolate wafers in the microwave at half power. It should take about 1 minute 30 seconds depending on your microwave. Dip the strawberries into the chocolate. Let the excess drip off. Place on a piece of waxed paper. Refrigerate. Maybe you’d like to try? Raspberry Cupcakes Valentine’s Day Sugar House Strawberry Cake Raspberry and Chocolate Mousse Ghirardelli Cake Pin It!
Pasta e Fagnoli
Pasta e fagioli, meaning “pasta and beans”. Like many other Italian favorites the dish started as a peasant dish, being composed of inexpensive ingredients. One of my friends really made me hungry for this soup when he posted a picture of this the other day so I went digging thru recipes and found 3 I liked. When I was done this was the soup the I came up with. I really enjoyed it and will make this again! Pasta e Fagnoli Author: Mary Ellen Prep time: 1 hour 30 mins Cook time: 120 mins Total time: 3 hours 30 mins Serves: Serves 6 1/3 lb. dry northern beans - soaked overnight or used canned 6 cups chicken stock 1 tbsp olive oil 1 medium yellow onion, minced 2 large garlic clove, minced 1 can petite diced tomatoes 2 stalks celerly, diced 1 large carrot, diced 1/4 tsp red pepper flakes, or to taste 2 bay leaves 1/4 tsp. thyme 1/2 tsp. cracked rosemary 1/4 tsp dried oregano salt and freshly ground black pepper, to taste 1/4 lb. pancetta, cut like bacon and then diced 8 ounces ditalini or other small pasta Parmesan Cheese 1/3 lb. dry northern beans - soaked overnight or used canned 6 cups chicken stock 1 tbsp olive oil 1 medium yellow onion, minced 2 large garlic clove, minced 1 can petite diced tomatoes 2 stalks celerly, diced 1 large carrot, diced 1/4 tsp red pepper flakes, or to taste 2 bay leaves 1/4 tsp. thyme 1/2 tsp. cracked rosemary 1/4 tsp dried oregano salt and freshly ground black pepper, to taste 1/4 lb. pancetta, cut like bacon and then diced 8 ounces ditalini or other small pasta Parmesan Cheese Soak beans overnight covered with water. Drain and rinse and cover with chicken stock in your soup pan. Bring beans to a boil and cook until tender. (about 1 hour or a little more) Add oil, onion, garlic, tomatoes, celerly, carrot and spices. Simmer for about an hour or until vegetables are tender. Add pancetta. Stir in ditalini and cook for another 10 minutes or until pasta is ala dente. Serve with parmesan cheese if desired. Soak beans overnight covered with water. Drain and rinse and cover with chicken stock in your soup pan. Bring beans to a boil and cook until tender. (about 1 hour or a little more) Add oil, onion, garlic, tomatoes, celerly, carrot and spices. Simmer for about an hour or until vegetables are tender. Add pancetta. Stir in ditalini and cook for another 10 minutes or until pasta is ala dente. Serve with parmesan cheese if desired. Try our soup recipe for? German Tomato Soup Cheeseburger Soup Portuguese Kale Soup
Cinnamon Roll Swirl Cake
Cinnamon Roll Swirl Cake is cake that tastes like a cinnamon roll in coffee cake form. I have been seeing this recipe around all weekend. I decided to see if I could lighten it up, the original recipe called for 1 1/2 cups of butter. As much as I love butter that was just way too much for me. I also decided to lighten up on the sugar using Truvia and Splenda Brown Sugar. This is a delicious moist cake that is perfect for a snack or brunch. Cinnamon Roll Swirl Cake Author: Mary Ellen Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: Serves 8 - 10 For the batter 3 cup flour 1/4 tsp salt 1/2 cup Truvia 4 tsp baking powder 1 1/2 cups milk 2 eggs 2 tsp vanilla 1/2 cup butter, melted Topping 1/2 cup butter, soft to the point of almost melted* 1/2 cup brown sugar Splenda 2 Tbsp cinnamon Glaze 2 cup powdered sugar 5 Tbsp milk 1 tsp vanilla For the batter 3 cup flour 1/4 tsp salt 1/2 cup Truvia 4 tsp baking powder 1 1/2 cups milk 2 eggs 2 tsp vanilla 1/2 cup butter, melted Topping 1/2 cup butter, soft to the point of almost melted* 1/2 cup brown sugar Splenda 2 Tbsp cinnamon Glaze 2 cup powdered sugar 5 Tbsp milk 1 tsp vanilla Batter In a large bowl, mix all the ingredients together except for the butter. once mixed . Slowly pour in the butter. Pour into a greased 9 x 13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 30-40 minutes. Glaze While the cake is warm - drizzle the glaze over the cake. www.thatsmyhome.com Batter In a large bowl, mix all the ingredients together except for the butter. once mixed . Slowly pour in the butter. Pour into a greased 9 x 13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 30-40 minutes. Glaze While the cake is warm - drizzle the glaze over the cake. www.thatsmyhome.com Maybe you’d like to try our? Lemon Cheesecake Coffee Cake Apple Pecan Ooey Gooey Butter Coffee Cake Blueberry Snack Cake Blueberry Coffeecake Enjoy!
Shepherd’s Pie
 Shepherd’s Pie Are you looking for an economical meal to feed the whole family? Shepherd’s Pie is the answer. This 9 x 13 pan only uses a 1 1/2 lbs. of ground beef, mixed vegetables, mashed potatoes and cheese. It can be made a day ahead of time and then baked the next day for a healthy meal. Here is our meat mixture before I made the gravy. We had some summer squash I wanted to use up so I added these too. That’s the beauty of shepherd’s pie, most leftover vegetables can be added to the mixture. Top with mashed potatoes either real or instant. I made extra mashed potatoes the day before knowing I was making this the next day. Don’t have mashed potatoes? A bag of the ready made mashed potatoes work too. Or do you have a bag of tater tots in the freezer? Top the meat mixture with those instead and then add the cheese. Shepherd's Pie Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Beef, Dinner, Comfort Food Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Serves: Serves 6 1 1/2 lbs. ground beef 1 onion - chopped 2 cloves garlic (optional) 1 lb. package frozen mixed vegetables salt and pepper 1/2 teaspoon thyme 2 cups beef broth 3 tablespoons flour 1/2 cup water 6 cups mashed potatoes 2 cups cheese 1 1/2 lbs. ground beef 1 onion - chopped 2 cloves garlic (optional) 1 lb. package frozen mixed vegetables salt and pepper 1/2 teaspoon thyme 2 cups beef broth 3 tablespoons flour 1/2 cup water 6 cups mashed potatoes 2 cups cheese Brown the ground beef in a pan large enough to hold all of meat and vegetables. Saute the onion with the garlic (if using) after the beef is browned. Add the beef broth with the thyme. Add the vegetables to the pan. When heated thru add the flour that has been mixed with the water to the pan and stir until thickened. Pour into a 9 x 13 pan. Top with the mashed potatoes. Cover the pan with foil and bake at 350 degrees for 45 minutes. Remove foil and top with cheese. Bake for an additional 20 minutes. Let set 5 minutes before serving. Brown the ground beef in a pan large enough to hold all of meat and vegetables. Saute the onion with the garlic (if using) after the beef is browned. Add the beef broth with the thyme. Add the vegetables to the pan. When heated thru add the flour that has been mixed with the water to the pan and stir until thickened. Pour into a 9 x 13 pan. Top with the mashed potatoes. Cover the pan with foil and bake at 350 degrees for 45 minutes. Remove foil and top with cheese. Bake for an additional 20 minutes. Let set 5 minutes before serving. Maybe you’d like to try our recipe for? Beef Barley Mushroom Soup UP Beef Pasties Beefy Garlic Tomato Pasta Pin It!