Taco Star

A fun and different version of tacos...Kids and adults alike love this dish!

Taco Star

Tanner Nelson

2 packages crescent rolls

1 lb hamburger, browned with taco seasoning added

cheese, lettuce, tomatoes, salsa, sour cream, avocados (anything you'd like on a taco...)

Separate crescent roll dough into triangles. Then place triangles into a sunshine shape (with pointy ends out and thick parts in...) Push the overlapping dough edges together. Put cooked meat into fat end of sun shape. Fold points over hamburger meat, and tuck edges down. Bake at 375 for 20 minutes or until golden brown.
Cut into single pieces and serve with cheese, lettuce, tomatoes, salsa, sour cream and sliced avocados on top.

Peanut Butter Brownies

Sinful...'Nuff said.

Peanut Butter Brownies

Jessica Dedrickson

Mix together:

1/2 cup (1 cube) butter

1/2 cup sugar

1/2 cup brown sugar

1/2 cup peanut butter (I used reduced fat)

Then add:

1 egg

1 tsp vanilla

1 cup four

1 tsp baking soda

1/4 tsp salt

1/2 cup oats

Mix together well. Put in greased 9X13 pan and sprinkle with 1 cup chocolate chips. (I used semi-sweet.) Bake at 350 for 20-25 minutes. Done when inserted knife comes out clean.

Icing:

1/2 cup powdered sugar

2 Tbsp peanut butter

2 Tbsp milk

Mix together and swirl over hot brownies.

Layered Salad

This fabulous layered salad is the perfect side dish...and it tastes even better if made the night before, so you can get it checked off your busy list prior to your actual meal preparation. Seriously, I love, love, love this!

Layered Salad

Cindy Humphreys

Fill a 9X13 pan half full of shredded iceberg and red lettuce. Layer the following ingredients on top:

1/2 cup chopped red onion

1 cup chopped celery

1 (10 oz) pkg petite peas (thawed)

1/2 lb cooked and crumbled bacon

Spread on top:

1 pint (2 cups) mayonnaise mixed with 2 Tbsp sugar (Can also use a little milk to thin, about 2 tsp)

Sprinkle 1 cup mild cheddar cheese, shredded

Beef Bulgogi

Yet another low cal YUMMY, YUMMY, YUMMY dinner! (Agreed by the best food critic I know...my 4 year old, darling, picky eater of meat!)

I was totally planning on taking a picture of this one with the leftovers, but, umm...there weren't any. :-) If you have never ventured out into Korean-style food, this is your chance!

BEEF BULGOGI

Megan B. (allrecipes.com)

Ingredients:

1 pound flank steak, thinly sliced

5 Tbsp. soy sauce

2 1/2 Tbsp. white sugar

1/4 cup chopped green onion

2 Tbsp. minced garlic

2 Tbsp. sesame seeds

2 Tbsp. sesame oil (I used olive oil, because that is what I had)

1/2 tsp ground black pepper

Directions:

1- Place beef in shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, oil, and pepper into a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.

2-Preheat outdoor grill on high heat, and lightly oil grate. (I did this outside in Idaho FREEZING January weather....totally worth it!)

3-Quickly grill beef on hot grill until slightly charred and cooked through. (approx 1-2 minutes per side.)

Serving:

The original recipe says to put some of the meat and some white rice in a piece of red leaf lettuce and roll it up. This sounds so yummy as well, but all I did was serve the meat over white rice, and it was more than a hit!

Interested in calories? this recipe serves 4 (actually a lot of meat per person) and is only 232 calories a serving. :-)

Salsa Chicken

I am on a kick to eat less calories (it is January and resolution time, right?) My biggest issue with doing this is that I don't want to eat things that taste like cardboard.

I don't have pictures, but here is one that I found that we really liked.

Salsa Chicken
by Faye (allrecipes.com)

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 Tbsp. sour cream (optional)

Directions:
1-Place chicken breasts in lightly greased pan. Sprinkle taco seasoning on both sides of chicken, and pour salsa over all.
2-Bake 375 for 25-35 minutes (until chicken is tender and juices run clear.
3-Sprinkle chicken with cheese, and continue baking for another 3-5 minutes (until cheese is melted.) Top with sour cream if desired, and serve.

Best part: each piece (1/2 a chicken breast) = 287 calories.

Butterscotch Breakfast Rolls

Easy. Delicious. Prepared the night before...Fancy breakfast with little effort! One of my favorites when entertaining company! {And my kids go crazy over this!}

Butterscotch Breakfast Rolls

18 frozen Rhodes dinner rolls

1 (3 3/4 oz) butterscotch pudding (not instant)

1 tsp cinnamon

1/2 cup chopped pecans

3/4 cup brown sugar

1 cube butter, melted

Put frozen rolls in greased bundt pan. Sprinkle dry pudding over the rolls; sprinkle rolls with brown sugar, cinnamon and pecans. Pour melted butter over rolls. Cover with foil and let sit overnight. DO NOT REFRIGERATE. When ready to bake, leave foil on and bake in preheated oven at 350 for 30 minutes. Hint: Place a cookie sheet under the bundt pan...the mixture sometimes boils over.

Pumpkin Bread

This is a classic from Kandi's kitchen and one that gets rave reviews with everyone who has the pleasure of tasting such yumminess! The best part is that you make it beforehand and keep it in the freezer (as its easier to cut and doesn't fall apart...) so it can be pulled out last minute to WOW unexpected guests...This recipe is one of my favorite parts of the arrival of fall and keeps us company {and happy} clear through spring...You're gonna love it!

Pumpkin Bread

Mix in given order:

3 1/2 cups flour

1/2 tsp baking powder

2 tsp soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp cloves

3 cups sugar

1 cup oil

1 cup water

4 eggs

2 cups Libby's canned pumpkin (I think the brand makes a huge difference!)

Pour into 3 greased and floured loaf pans. Bake at 350 for one hour. Cool and freeze in ziplock bags. Slice lengthwise and then crosswise into thin slices. Spread with filling and make into little sandwiches.

Cream Cheese Filling:

1 (8 oz) package cream cheese

1/2 cup butter (1 cube)

3 cups (approx) powdered sugar

1 tsp vanilla

Blend with mixer.