Taste of Central Iowa
Today I have some recipes that might result in calling the neighbors over to snack and chat.
Taco Crescent Squares
1/2 lb, ground beef
1/2 c. tomato sauce
1 c. shredded Sharp cheddar cheese
1 Tbsp. instant minced onion, or 1/4 c. diced onion
2 Tbsp. chopped ripe olives
1 tsp. chili powder
1 can (8 oz.) refrigerated crescent roll dough
2 tsp. cornmeal
Brown ground beef in skillet; drain off fat. Stir in tomato sauce, cheese, olives, onion and chili powder.
Separate dough into four rectangles; firmly press perforations to seal. Press each rectangle slightly to enlarge. Place rectangles two inches apart on ungreased cookie sheet; sprinkle each with 1/2 tsp. cornmeal. Place 1/2 c. meat mixture on one end of each rectangle. Fold dough over filling, forming 4 squares; press edges with fork to seal. Make two slits in top of each square to allow steam to escape.
Bake at 375 degrees for 20-25 minutes, or until deep golden brown. Serve hot with sour cream, lettuce and tomato.
Crock Pot Chili Dip
1 lb. ground beef
1 16 oz. jar mild picante sauce
2 cans refried beans
8 oz. sour cream
1/2 tsp. chili powder
1/2 c.. chopped onion
8 oz. cheddar cheese shredded
Jalapenos or mild chilies to taste
Brown ground beef and onion in a pan. Drain and add to crockpot. Add beans, picante sauce, jalapenos (if using) and chili powder. Turn on low and cook for 2-3 hours. Add cheese and sour cream last 1/2 hour. Serve with tortilla chips
1 pkg Oreo Cookies
3/4 c. melted margarine
8 oz. pkg. cream cheese
1 c. powdered Sugar
12 oz. carton Cool Whip
9 oz. Cool Whip
6 oz. pkg. instant chocolate fudge pudding
Prepare pudding as directed on box and refrigerate.
Crush Oreos and set aside 1/2 cup for topping.
Mix Oreos and margarine in a 9- by 13-inch pan. Press to form bottom crust, refrigerate for 1 hour to harden.
Mix cream cheese sugar and 12 oz. Cool Whip. Spread over crust and refrigerate for 1 hour. Use pudding as next layer, refrigerate for 1 hour.
Spread 9 oz. Cool Whip on top and sprinkle with 1/2 cup of Oreo crumbs