Taste of Central Iowa

Snacktime!

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

sour cream

shredded lettuce

diced tomato

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

Oreo Torte

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