Taco Ring

A very good friend of mine visited a few years back for a roommate reunion at my home and introduced us to this fun dinner dish.

It’s a very simple dish; a pound of ground beef or ground turkey with the appropriate amount of taco seasoning (per your seasonings per lb instructions)

1 tube of crescent rolls

shredded cheddar cheese, we use sharp. About 2 cups.

We doubled this recipe when we had the reunion and everyone gobbled it up, it still is a sure-fire win dinner that is easy and quick to prepare for our family too.

It’s beautiful when done and so fun to eat! Change up taco night and give it a try! (you can add onions or whatever else you want, we just keep things simple with 4 children’s pallets to please)

This picture shows how to line up your crescents into a wreath shape, and placing the mixture. It’s really easiest to use your hands to mix all the meat and cheese and then form it on top of the crescents.

Once your loaded up starting wrapping your points around the mixture, go at a bit of an angle. I take the extra and fold it up to “fill in the gaps”. You want to cinch it together just a little so it cooks together.

Voila! The finished taco wreath! I bake as the crescent package says too, your mixture is already cooked and the cheese will easily melt in that time. Make sure it’s browned, it may mean a few more minutes than the package says.

Eat up!



Chicken patty makeover

Ok, so you have noticed by now that I am no gourmet, and while I enjoy making things from scratch occasionally, I don’t often find the time!

We were out of bbq sauce and I was planning chicken for dinner but knew the kids would be asking for their dipping sauces.

I know it’s simple and barely worthy of a blog but sometimes it’s the simple things that escape us, and the simple things that our children enjoy most.

So here it is… all I did was use spoonfuls of leftover Ragu sauce, grated 5 mozzarella string cheese, and about 1/8 cup of parmesan cheese grated.

Cook the chicken as directed first, then pour sauce and cheese on and heat for additional 5 minutes until cheese is melted.

The kids loved it! We served it with steamed broccoli. 🙂


Breakfast Calzone… or Pie… just mmmm good!

This morning cereal just wouldn’t do!

I checked the fridge and only had 4 eggs, not enough for a family of 6. Hmmmm… or is it? (finger tapping on chin) 😉

I LOVE breakfast pizza, but haven’t had it in a long time or been brave enough to try it I guess. Since I have had success with my sausage pinwheels made with crescents, I decided to use another tube of crescents (actually 2!) and those 4 eggs and a few different cheeses to try something new!

Here’s what I did…

  1. Lay flat one rolled out crescent sheet (without separating the triangles)
  2. Tore up one piece of swiss cheese and put the pieces spread out on the rectangle dough (I was afraid to use too much, sometimes swiss can be bitter when melted)
  3. Sprinkled my remaining ½lb of sausage that was leftover from Tuesday’s breakfast pinwheels
  4. Cooked my scrambled eggs whisked with milk just until they were fluffy and not wet (not browned and over-cooked)I also added a little pepper… shhh, don’t tell my kids!
  5. Spread my eggs on top of the sausage
  6. Sprinkled with half a handful of sharp cheddar shredded cheese
  7. Sprinkled with about a handful of mexican blend shredded cheese
  8. Top with ANOTHER crescent sheet and pinch the sides closed… it’s almost like a breakfast pie or calzone! mmmm

Cooked at 350° for about 19 minutes (I started watching it by 15)

This was SO good, that at first sight my two-year old was afraid of the “different” that it represented, but she had seconds!

My 9-year-old asked me to cook it everyday, and all the rest gobbled it up and truly enjoyed it. And we had leftover!


Mini Pecan Tassies

I had never heard of a “tassie” before this recipe! I found this one in February’s issue of Disney Family Fun magazine and immediately tabbed down the page as a project to do with the kids. 🙂

We needed to double the recipe which was a great opportunity for adding fractions, making a grid (scoring), and the general keep practicing breaking eggs lessons.


Here are the Ingredients:

For the Crust:

  • ½ cup (1 stick) unsalted butter, at room temperature, plus more for greasing the muffin tin.
  • 3-ounce package cream cheese, at room temperature
  • 1 cup flour
  • 1 teaspoon of fine cornmeal
  • ¼ teaspoon fine sea salt


For the Filling:

  • ½ cup pecans
  • 1 large egg
  • ¾ cup firmly packed light brown sugar
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon fine sea salt
  • ⅛ teaspoon freshly grated nutmeg
  • Pinch ground cinnamon

Loving the perks of being around after the cream cheese was measured!









Step 1: Using a piece of wax paper (or your butter wrapper), grease 24 cup mini-muffin tin generously with softened butter. Preheat oven to 350°.

Step 2: In the medium bowl of an electric mixer, cream the butter and cream cheese together on medium until smooth, (1-2 min). Add the flour, cornmeal, & salt, reduce the speed to low, and beat until a dough forms. (about 30 seconds)

Adding in the salt.

Adding Cornmeal


Adding in the flour



Step 3: Lay the dough out and flatten to about a quarter inch, then divide the square into quarters and the quarters into 6 equal pieces and roll each piece into a ball. 

Scoring, (this is a double batch)











Step 4: Dust your hands with flour, then drop a ball of dough into each muffin cup. Using your thumb, flatten the dough and press it around the sides of the cup to form a shell. Set the muffin tin aside.

Step 5: Chop the pecans with a knife (an adult please) then sprinkle one teaspoon of nuts into each pastry shell.

Step 6: In a large bowl, whisk together the egg, brown sugar, butter, vanilla, salt, nutmeg, and cinnamon.

Step 7: Add 1½ teaspoons of the egg mixture to each cup, diving any remaining mixture evenly. (I found 1 teaspoon was plenty, start there and add more as needed so you don’t run low)

Step 8: Bake the tarts for 15 minutes. Lower the temperature to 325° and continue baking until the tarts set, 10-15 minutes longer. (12 was perfect in my gas oven) Set the pan on a rack to cool. Serve warm or room temperature.



This can be found in Virginia Williams book: Basic to Brilliant Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for company.

Sausage and Cheese Crescent Pinwheels! mmmm

I love trying new things and having them turn out delicious!

I don’t know that this is in any of my cookbooks but I had the idea one day when I had company over and needed something easy to make and savory to eat for even the picky little ones.

This recipe uses shredded cheese (I used sharp, but I’m sure any favorite would work!), 1 container of crescent rolls, and about a 1/2 lb of browned ground sausage.

This is the sausage and cheese layed out on top of the rolled out crescents.

Leave a little edge on the top and bottom for the roll start and close up.

I believe I did mist my pan (even though with cresents you don’t have to) I was concerned that the cheese would make it hard to get off.

Start making your cuts, I did mine about an inch thick.

Now you are ready to bake them! I used the temperature and time settings on the crescent packaging. Make sure to pay attention to the temperature difference if you are using a dark or nonstick pan, I always use the lower temp. Set your timer and when times up check and make sure they are lightly browned to yummy perfection. 😉

Here’s my finished product! And they were all very well enjoyed by all!

Happy Baking!

ps… I browned the whole lb of sausage but only used about half of it. We love browned meat so it was eaten on the side with eggs anyway.