From Niki Reid
1 lb. ground beef
2-3 Tablespoons of Mustard
1 cup shredded Cheddar cheese (4 oz)
Dill pickle slices
2 cans (8 oz. each) Pillsbury™ refrigerated crescent dinner rolls
Shredded lettuce, chopped tomatoes, onion
Sesame Seeds
Heat oven to 375°F.
In 10-inch nonstick skillet, cook beef until no longer pink.
Add 2-3 Tablespoons of mustard.
Unroll both cans of dough; separate into 16 triangles.
Take the triangles and lay them around the edge of a round pizza pan with the points hanging over the edge and the other ends facing the center. They will form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
Spoon beef mixture on the half of each triangle closest to center of ring.
Top with shredded cheese and pickles.
Bring each triangle tip up over filling, tucking dough under center layer of dough to secure it.
Repeat around ring until entire filling is enclosed (some filling might show a little).
Brush top with an egg wash and sprinkle with sesame seeds.
Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked.
Cool 5 to 10 minutes before cutting into serving slices.
Serve with choice of toppings…diced onion, shredded lettuce, diced tomatoes.
From Kristin Troyer
3-4 bell peppers (any color), cut in half longways and deseeded
Mozzarella cheese
Pizza sauce
Various toppings, prepared (we like sausage and pepperoni)
Parmesan cheese
Italian seasoning
Preheat oven to 400 degrees.
Line baking sheet with parchment paper.
Place bell pepper halves on baking sheet and bake 20 minutes. Dump out any liquid after this first bake and return peppers to pan.
Layer each cup with toppings, sauce, parmesan, Italian seasoning and mozzarella. I like to try to squeeze two layers of each. Top last layer with mozzarella.
Bake 20 more minutes until cheese is golden brown.
From Lyn Sewell
4 slices thick-cut bacon
4 boneless skinless chicken breasts (about 1 and 3/4 lbs.)
Kosher salt
Freshly ground black pepper
2 t. ranch seasoning
1 and 1/2 cups shredded mozzarella
chopped chives, for garnish
In a large skillet over medium heat, cook bacon til crispy. Place cooked bacon on a paper-towel-lined plate for use later. Drain all but 2 T. of bacon fat from the skillet.
Season chicken with salt and pepper. Return skillet to medium-high heat; add chicken and cook til golden and just cooked through, about 6 minutes per side.
Reduce heat to medium and sprinkle chicken with ranch seasoning. Top with mozzarella.
Cover the skillet and cook until the cheese is melted and bubbly.
Crumble and sprinkle bacon and chives on top before serving.
3 lbs. boneless chuck roast*
1/2 cup beef broth
1 T. salt
1 T. chili powder
1 t. garlic powder
1 t. onion powder
1 t. paprika
1 t. black pepper
Season roast with salt and pepper.
Heat oil in large skillet; sear roast on all sides.
Place roast in slow cooker and season on all sides.
Add beef broth - adjust amount to cover bottom of pot, not the roast.
Cover.
Cook on low for 7-8 hours or until tender.
Shred meat; add lime and cilantro, if desired.
Serve & enjoy!
We like eating it on tacos with salsa, cheese, and sour cream or homemade nachos.
*3 lbs. roast - adjust size to servings needed - this lasts the 2 of us several days' worth of leftovers!
FRENCH BREAD
1.15 cup warm water (1 cup plus 2 T. and 1 t. warm water)
1 T. sugar
1/2 T. active dry yeast
1 T. avocado oil
2 and 1/2 or 3 cups flour
Combine water, sugar and yeast. Let sit for 3-5 minutes.
Add salt, oil and 2 cups flour gradually.
Knead for 3-5 minutes.
Add additional 1/4 cup flour at a time until dough doesn't leave a lot of residue on hands.
Allow dough to rise for about an hour.
Flatten dough then roll long-ways, pressing out air bubbles and seams.
Pinch each end to seal the loaf.
Arrange seam side down on parchment-lined baking sheet.
Gash top of loaf 3-4 times.
Cover with pastry towel and let rise for about an hour.
Preheat oven to 375 degrees and use rack in center of oven.
TIP FOR CRISPIER CRUST:
Place baking sheet in the oven and immediately throw 2-3 ice cubes on the bottom of the oven. Close the door quickly.
Bake 25-35 minutes until golden.
Optional: slather loaf in butter!
AVOCADO TOAST
Slice loaf long-ways and drizzle with avocado oil.
Place back in the still hot oven for 5-10 minutes.
Mash 1-2 avocados and season with salt and pepper.
Spread avocado on toasted loaf.
Sprinkle with additional salt and pepper, to taste.
We also add red pepper flakes on top.
TAMALE VEGETABLE PIE 1964
