Crispy beef roll-ups, Green bean tomato casserole, Caramel cookie bars

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This might be your next dinner.
Crispy beef roll-ups
1 lb. lean ground beef
2 tsp. chili powder
2 tsp. onion powder
2 tsp. ground cumin
4 flour tortillas
1 C shredded Monterey
Jack cheese
1 C salsa
1/2 C ranch dressing
Preheat oven to 425 degrees. Heat a large skillet over medium high heat. Add beef, onion powder, chili powder, and cumin. Cook until beef is cooked through, about 4 minutes. Add salt and pepper to taste.
Generously coat a baking sheet with oil or cooking spray. Spread out tortillas on a work surface and evenly distribute each with beef mixture and cheese. Roll tight into a cigar shape. Place seam-side down on baking sheet. Coat each roll with oil or cooking spray and cook until crisp, about 15 minutes.
Meanwhile, combine dressing and salsa in a small bowl. Season with salt and pepper to taste. Serve with beef roll-ups.
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Green bean tomato casserole
1/2 C plain dry bread crumbs
6 TBS Parmesan cheese, divided
4 TBS butter, divided
1 medium onion, chopped
2 TBS flour
1 tsp. garlic salt
1 tsp. thyme leaves
1/4 tsp. black pepper, coarse ground
2 C milk
2 lbs. fresh green beans, trimmed, cut into 1-1/2-in. pieces, cooked (4 C)
4 oz. (1/2 pkg.) cream cheese, cubed
2 C grape tomatoes
Preheat oven to 350 degrees. Mix bread crumbs, 2 tablespoons of Parmesan cheese and 2 tablespoons of butter, melted, in small bowl. Set aside. Melt remaining 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir 5 minutes or until tender. Stir in flour, garlic salt, thyme and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add cooked green beans and tomatoes; toss gently to coat.
Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture. Bake 25 minutes or until heated through and top is lightly browned. Serves 12.
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Caramel cookie bars
2 (16.5 oz.) pkgs. of refrigerated chocolate chip cookie dough
½ C evaporated milk
60 whole caramels, unwrapped
½ C peanut butter, melted (you can melt it in microwave)
1/3 C semi-sweet chocolate chips
Preheat oven to 375 degrees and grease 9×13-in. jellyroll pan (baking sheet or pan with rims). Spread one package of cookie dough into prepared pan and bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (a metal bowl set over a saucepan of boiling water), melt caramels with ½ cup evaporated milk. When melted and combined, add ½ cup melted peanut butter and pour over cookie base. Sprinkle chocolate chips as evenly as you can over caramel. With second package of cookie dough, drop dough by rounded tablespoonsful evenly onto caramel and chocolate chips mixture; press down lightly. Bake for 15 to 20 minutes or until golden brown and edges are set. Cool in pan on wire rack.
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Thought – A woman’s place is in the kitchen, sitting with her feet up, sipping a cocktail and watching her husband cook dinner.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – (melb@marysvillejt.com)



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