Quick Hamburger Crescent Ring Meal

Original post 8/27/14

Updated instructions: 5/22/22

Yesterday I went to the grocery store and bought a pretty big order because I am planning some new recipe dinners and desserts this week.  Fall is on it's way and I am pumped again to get some new recipes to you.

I had some time to glance over a few of the recipes I thought would be easy for those who need to change their summer menu and are thinking fall and comfort foods. Note:  It is a very good idea to check and mark the items you need for a recipe before you go to the store.  It will save you loads of time in the long run.


I saw this recipe that was made with crescent rolls, went to look it up and couldn't find it so here is what I came up with.  Tasty meal!  For a large family you'll have to buy 2 or 3 pkgs of crescent rolls because this meal is a grab and go type and it will be gone 123.

Hubby and I were fine with one package and I did have enough meat mixture to make two with the amount of ingredients I have listed below.

Instructions:

1. Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun). 

Spoon the beef mixture over the short ends of the triangles closest to the ramekin. Cover the beef with the cheese slices. Top the cheese with the pickle slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely but should cover the pickle slice). Repeat with the remaining triangles (there will be some gaps where you can see the beef mixture)

1 1/4 lb. ground beef
1 medium onion grated
4 oz. cream cheese
1/2 cup pepper cheese
canola oil
salt and pepper
1 pkg. crescent rolls

Brown beef and onion in oil.  Add salt and pepper, cream cheese and pepper cheese. Stir until the cheese has melted.  Set aside to cool or refrigerate until ready to use. I think I could have done a little better in presentation as I was hurrying to get this on the table.  The filling was a quick thought
so I am sure you could change the pepper cheese to another cheese if you prefer.

Place on ungreased baking sheet.  Bake 375 degrees 15 minutes or until browned.  Yummy!

Note:  I cut up a fresh tomato and seasoned it to our liking and spooned it into the center of the ring.  Hubby thought it was mighty fine.

Sausage Patties with Peppers and Onions

Today being Mother’s Day I am making my mom’s recipe for sausage patties.

I am substituting garlic granules for fresh garlic and I am not adding fennel.

I have made it as the recipe below numerous times but today going out on a limb with the garlic.

Check back on my Facebook group page WE LIKE TO BAKE AND COOK GROUP FOR MY OPINION ON THIS UPDATED RECIPE LATER.  M.j.

Here were the patties and peppers I made today.  Next time I would increase the paprika to 2 T.  And add red pepper to give it a little more spice. Delicious!

Enjoy!

This is Mom's recipe I just added a little bit of extras to it..

2 lbs. lean pork (ground)
2 cloves garlic minced (I soaked 2 garlic cloves in a bit of water for 10 minutes prior to using)
1  tablespoon salt( cut salt to 1 tsp. if salt restricted)
1 tablespoon pepper
1 tsp. dried parsley
1/2 tsp. fennel(not necessary but adds some flavor)
1 tsp. paprika
1 tsp red cayenne pepper (optional)

Mix and make into 8 to 12 patties..Cook slowly in 2 tsp. oil until browned..Serve alone or on a Crusty Roll with Peppers and Onions...

NOTE::: if you like heavier seasoning don’t be shy add more of those seasonings you like.

1/25/12

Half and Half Potato salad updated

A little heavy on paprika and  yummy! 7/20/24

Updated with asterisks***

***6/14/2024

Half and half as half mayo and half miracle whip!

***Without eggs!

         Egg slices on top!

When you're in the mood for potato salad quite honestly nothing stops me. It can be Day, night or in between it really doesn't matter.  I put this together last night and ate some while slightly warm. I can't help myself when I want something the hour does not matter.  Just in time for the weekend...One of my favorites side salads........Yummy!

Today's weekend potato salad includes:

5/or 6 good size Idaho baking potatoes
1/2 to 1 cup each...Miracle Whip and Mayonnaise
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 to 3/4 cup diced celery
1/4 cup grated sweet onion or onion powder to taste ***( I find in potato salad I prefer onion powder)

2 hard boiled eggs
Sprinkle or two of paprika

Instructions:

Boil potatoes in salted water until fork inserted in center is slightly soft

Remove, drain and allow to cool a bit.  It'll be easier to remove skin without burning your fingers. Cube potatoes to desired size.  Place in a large bowl. Set aside. 

Mix miracle whip, mayonnaise, salt, pepper, and ***onion powder in a medium size bowl or do as I do after I cut my potatoes in cubes I add all of the ingredients to the potatoes and mix thoroughly with either a large spoon or hands.

Note: the eggs.........you can either clean and dice white of eggs and include or add yolks to mixture making sure to smash eggs thoroughly tossing well to coat all potatoes or slice and top potato salad.  Taste test for correct salt amount. I like salt and feel it adds to flavor but too much is not good so I know in this recipe my amount of salt is good to our liking but you can adjust to your particular taste or salt restrictions.

Sprinkle paprika for a garnish.

Refrigerate a few hours or overnight to allow seasoning to settle and soak up all the wonderful flavor.

 Enjoy!

1. 

5/25/17 original 

Watermelon ice

Simple to do since we can’t possibly eat all this watermelon.

1/2 watermelon 

Milk or half and half 

** Note:  If you are going to make these for a cocktail or mocktail you do not have to add any milk.  Just pulse watermelon the desired consistency.

Pulse until desired consistency and freeze in ice cube trays or any other small muffin type trays.

Store in bags.

Smaller ice cube trays are great for easy eating or how about adding to your favorite cocktail! Interesting and delightful!

***When serving I wrap these individually in wax paper and then a small napkin at the bottom where you would hold it.  I forgot to add a popsicle stick this time when freezing.(:

Parmesan chicken

Dinner tonight!

• 
  

Parmesan Chicken 

I made a few adjustments because of the ingredients I had on hand.  I will note with asterisk ***.

• 
  
• ⅓ cup olive oil 
• 1 cup grated Parmesan cheese 
• ***1 teaspoon celery salt (regular salt)
• ***1 teaspoon cayenne pepper (black pepper)
• ½ teaspoon garlic powder 
• ***1 tsp. Dried parsley 
• ***1/4 tsp. Paprika 
• 
  
• ***8 (5 ounce) boneless, skinless chicken thighs  (4 thin and pounded boneless chicken breasts)

• 
  

  Preheat the oven to 375 degrees F (190 degrees C). Line a jelly roll pan with foil.

• Step 2

  Put olive oil in a shallow bowl. Mix together Parmesan cheese, celery salt, cayenne pepper, and garlic powder in another shallow bowl.

• Step 3

  Cut chicken thighs in half. Dip chicken pieces in olive oil so both sides are covered, then press one side in the Parmesan mixture until coated. Place on the prepared pan with the coating facing up.

• Step 4

  Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  
  

  *** I baked the chicken breasts at 350 in convection setting in oven for 29 minutes.