Thursday, March 31, 2016

Taco Tots


  • 32 oz bag frozen tater tots
  • 1-1/2 pounds lean ground beef
  • taco seasoning mix
  • shredded lettuce
  • black olives
  • shredded Cheddar cheese
  • taco sauce
  • sour cream


  1. Bake tater tots according to package directions. 
  2. Meanwhile, in a large skillet over medium-high heat, cook and crumble ground beef.  Drain fat. Add taco seasoning and prepare according to package directions. 
  3. Divide tater tots among 6 dinner plates; top with beef and remaining ingredients. 
  4. Makes 6 servings. Serve with fresh fruit.
Recipe from the kitchen of Tastefully Simple.

Wednesday, March 30, 2016

Mini Chicken Pot Pies


  • 1 tablespoon Olive oil
  • 1 pound boneless skinless chicken breasts, cut in 1/2-inch cubes
  • 2 teaspoons Garlic Garlic Seasoning
  • 2 teaspoons Spinach and Herb Seasoning
  • 8 ounce tube crescent dough sheet
  • 10-3/4 ounce can cream of chicken soup
  • 1 cup frozen mixed vegetables
  • 1 cup shredded Cheddar cheese


  1. Preheat oven to 375 degrees. In large skillet, heat olive oil over medium-high heat. Add the next 3 ingredients and saute until chicken is browned.
  2. Meanwhile, unroll crescent dough on a piece of aluminum foil and press to make 10x13-inch rectangle. Cut dough into 12 squares. Lightly grease a 12-count muffin pan; press dough into the bottom and up the sides of each cup.
  3. Add remaining ingredients to the chicken mixture in skillet and spoon mixture into each cup. Bake 12-15 minutes or until nicely browned. Let cool 5 minutes before removing from muffin pan. Salt and pepper to taste. Makes 6 servings. Serve with fresh fruit.
Recipe from the kitchen of Tastefully Simple.

Freeze for later: Cook the chicken and combine with soup, vegetables and cheese. Place in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely and finish preparing as directed above.

Sunday, March 20, 2016

Scrumptious Stromboli

  • 8 oz softened cream cheese
  • 1/2 tablespoon Tastefully Simple Spinach and Herb seasoning
  • 1/2 cup sour cream
  • 12.8 oz. tube refrigerated pizza crust
  • 3.5 oz pkg. pepperoni slices
  • 2.25 oz. can sliced black olives, drained
  • 4 oz. can mushroom slices, drained
  • 2 cups shredded mozzarella cheese
  • 1 tablespoon melted butter
  • 3 tablespoons grated Parmesan cheese

  1. Combine first 3 ingredients; blend well and set aside. 
  2. On sheet of greased aluminum foil, press pizza crust into a 10 x 15 rectangle. Spread 1/2 of the cream cheese mixture over crust to within 1 inch of edges; top with pepperoni and olives and mushrooms. Dollop the remaining cream cheese mixture on top; sprinkle with mozzarella cheese. 
  3. Fold long edges to the center and press together to seal. Pinch each end to seal. Wrap in 2 layers of foil. Seal well, label and freeze.
  4. Thaw completely; preheat oven to 400 degrees. Unwrap stromboli and leave on foil; place on baking sheet. Bake for 15 minutes; remove from oven. If desired, brush crust with melted butter and Parmesan cheese and bake an additional 5 minutes. 
  5. Cut into slices. Makes 6 servings.
Recipe from the kitchen of Tastefully Simple.

1/2 pound lean ground beef
1 cup cooked ham, diced
1 green bell pepper, chopped
1 red onion, finely chopped
1 (14 ounce) jar pizza sauce
1 (4.5 ounce) can mushrooms, drained
1/4 cup butter, melted
1 (8 ounce) package sliced pepperoni sausage
1 cup shredded mozzarella cheese
In a skillet over medium heat, brown the ground beef until no pink shows; drain. Mix in the ham, bell pepper, onions, pizza sauce and mushrooms.
Lay pizza dough flat on cookie sheet. Distribute pepperoni slices over dough. Place a heaping pile of the sauce mixture on one side of dough (some may be left over). Sprinkle with mozzarella cheese. Fold dough over and pinch ends and sides together. Poke holes in the top and brush melted butter on it.

Saturday, March 19, 2016

Bruschetta Chicken Bake


  • 1 tablespoon olive oil
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1-1/2 tablespoons Tastefully Simple onion onion seasoning
  • 1 cup shredded mozzarella cheese
  • 14.5 ounce can diced Italian tomatoes, undrained
  • 6-ounce box herb-flavored stuffing mix
  • 1/2 cup water


  1. Preheat oven to 400 degrees. 
  2. Grease a 9x13 baking pan with olive oil. Add chicken; season with salt and pepper. Sprinkle chicken with onion onion seasoning, then with cheese. 
  3. In a large bowl, combine tomatoes, stuffing mix and water; stir until moistened. Place on top of cheese. 
  4. Bake 20-25 minutes or until chicken is cooked through. Place under broiler to brown and crisp topping, if desired.
Recipe from the kitchen of Tastefully Simple.

Friday, March 18, 2016

Italian Meatball Hoagie Braids


  • 2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls 
  • 16 (1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half
  • 1 cup tomato-basil pasta sauce
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 1 egg, slightly beaten
  • 1/4 cup grated Parmesan cheese


  1. Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. Separate dough into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal.
  2. Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. Make cuts 1 inch apart on each side of filling, using sharp knife. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese.
  3. Bake 15 to 20 minutes or until golden brown.
Recipe from the kitchen of Betty Crocker.

Thursday, March 17, 2016

Impossibly Easy Mini Cheeseburger Pies

Burger Mixture
  • 1 lb lean ground beef 
  • 1 large onion, chopped (1 cup) 
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic salt
  • 1 cup shredded Cheddar cheese (4 oz)

Baking Mixture
  • 1/2 cup milk
  • 1/2 cup Original Bisquick™ mix
  • 2 eggs

Garnishes, if desired
  • 12 mini kosher dill pickles
  • 1 medium tomato, chopped 
  • Ketchup and mustard

  1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  2. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.
  3. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
  4. Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes.
Recipe from the kitchen of Betty Crocker.