Wednesday, April 13, 2016

Easy Cheeseburger Ring

  • 1 pound ground beef
  • 1 onion, chopped
  • 3 tablespoons ketchup
  • 1 cup Cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 (8-ounce) cans refrigerated crescent rolls

  1. Preheat oven to 350 degrees F. Coat a 12-inch pizza pan with cooking spray.
  2. In a large skillet over medium-high heat, cook beef and onion, stirring until beef crumbles and is no longer pink; drain.
  3. Stir in ketchup, Cheddar cheese, salt, and pepper. Cook 1 to 2 minutes, or until cheese is melted. Remove from heat and set aside.
  4. Unroll crescent rolls. Place wide end of triangles in center of pizza pan, forming a ring, overlapping dough as necessary. Spoon meat mixture into center of each triangle. Bring smaller ends of triangles over meat, tucking ends under.
  5. Bake 20 minutes, or until rolls are golden. Serve warm.

Monday, April 4, 2016

Easy Spaghetti Skillet


  • 1 pound ground beef
  • 2 teaspoons Garlic Garlic seasoning
  • 2-1/2 cups water
  • 15 ounce can tomato sauce
  • 12 ounce uncooked spaghetti, broken in half
  • 1/3 cup Garden Guacamole Starter
  • 1/2 cup sour cream


  1. In large skillet over medium-high heat, cook and crumble ground beef and garlic seasoning until no longer pink; drain. Return to skillet. 
  2. Add remaining ingredients except sour cream; stir well. Bring to a boil; cover, reduce heat and simmer 10-15 minutes or until spaghetti is tender, stirring occasionally. Stir in sour cream right before serving. Makes 6 servings.
  3. Serve with cheesy garlic bread.

Recipe from the kitchen of Tastefully Simple.

Sunday, April 3, 2016

Bethesda Covenant Church Sloppy Joes

My sister made these delicious Sloppy Joes for our Dad's 80th birthday party.  Everyone loved them.  Enjoy!


  • 2 lbs. ground beef 
  • 1 medium chopped onion 
  • 2 Tbsp vinegar 
  • 2 Tbsp brown sugar 
  • 4 Tbsp lemon juice 
  • 3 Tbsp Worcestershire sauce 
  • 1 16 oz bottle of ketchup 
  • 1 1/2 tsp mustard 
  • 1 C chopped celery 


  1. Brown ground beef and onion.  Drain well.  
  2. Add the rest of ingredients and simmer 45 minutes or until done.   
Recipe from the kitchen of Charmaine Kyle.

Egg Rolls

  • 1 bag coleslaw mix
  • 1 lb pork sausage
  • 2 cloves garlic minced
  • 1 tsp ground ginger
  • Salt to taste
  • 1/4 c onion diced
  • 1 quart peanut oil for frying
  • 8 (7 inch square) egg roll wrappers

  1. Brown the sausage in a large skillet and add the other ingredients right on top. Cover and cook on the stovetop about 5 minutes on medium high heat.
  2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. 
  3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 cup of the cabbage mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of water on the final corner to help seal the egg roll.
  4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack.
Recipe from the kitchen of Timothy Kasen.

Saturday, April 2, 2016

Lemon Dill Shrimp Fettuccine


  • 16 oz. package fettuccine pasta
  • 1-1/2 tablespoons Onion Onion Seasoning
  • 1-1/2 cups half & half
  • 1 packet Lemon Dill Cheese Ball Mix
  • 16 oz. package frozen cooked shrimp, thawed and peeled
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons fresh chopped parsley


  1. In large saucepan, prepare pasta according to package directions adding Onion Onion Seasoning with pasta. Drain into a mesh strainer to catch the Onion Onion Seasoning. Set aside.
  2. In same saucepan, warm half & half over medium heat; whisk in Lemon Dill Cheese Ball Mix. Whisk constantly for 1-2 minutes. Stir in pasta; heat until pasta absorbs some of the liquid. Stir in shrimp to warm. Salt and pepper to taste. 
  3. Sprinkle with Parmesan cheese. Garnish with parsley, if desired. Makes 6 servings. 
  4. Serve with fresh salad greens.
Recipe from the kitchen of Tastefully Simple.