Tuesday, January 12, 2010

Easy Crescent Taco Bake

I love cookbooks! I collect cookbooks. I read my cookbooks just for fun.

Last night I had that daily decision of what to make for dinner. I need to feed my family. I looked in my freezer, fridge and cupboards. I wanted to make something new. As I mentally inventoried what I had on hand I was also recalling some recipes...

I had frozen pre-cooked hamburger and crescent rolls. I have the April 2008 Pillsbury magazine and remembered it was all about their crescents and biscuits. I pulled out the magazine and thumbed through. I decided to make the Taco Bake.

Just one problem...I didn't have all of the ingredients on hand! Does that happen to you? It happens here often. So...I adapted the recipe to fit what I did have on hand. I was NOT going to the store. I repeat NOT going to the store.

I had the crescent rolls so that was easy. It just has you press the crescent roll dough into a pie pan. I used a deep dish pan so my filling would be beefy.

I already had browned and seasoned ground beef in the freezer. The recipe only called for the ground beef. No onions or garlic in this recipe. Too bad! We like our onions and garlic so...plop goes the frozen beef into the deep skillet.

The recipe called for a specific brand and style of chunky salsa. I only had thinner, less chunky, different brand. Tough - in it went. I did have to simmer longer to steam off the extra juices.

I didn't have any taco seasoning mix. I don't usually buy the mix because it usually has MSG and I can't eat MSG. My meat was already seasoned with onion and garlic so I checked out my spices. I had several different kinds of chili powder/seasonings. I settled on the Cajun Chili because it smelled good to me at that moment.

I didn't have cheddar cheese but did have Mexican mix cheese. So I topped it off with that.

No lettuce or tomatoes in the house so we just did without. We did have corn with a little cream cheese melted into it for our vegetable. We will make up the greens tomorrow.

The entire Bake was eaten by four people so fast I didn't get a picture for you. I would say that this adaption was successful.

Sunday, January 10, 2010

I have needed to re-vamp a lot of my recipes for Bea. She seems to be wheat intolerant and lactose intolerant. The following recipe is gluten free but not dairy free. We had it for 12th night and it was declared a success by everyone!

Apple-Pear Tart

9 gluten-free pecan shortbread cookies, crushed (1 1/3 cups)
½ c. rice flour
¼ c. butter, melted
1 8oz. pkg. cream cheese, softened
1 egg
¼ c. caramel ice cream topping
2 med. Firm ripe pears, peeled, cored, and cut into 12 wedges each
2 med. Apples, cored and cut in 12 wedges each (do not peel)
2 T. butter
1 T. lemon juice
2 T. caramel ice cream topping

Preheat oven to 350 F. In bowl combine crushed shortbread cookies, flour, and the ¼ c. melted butter. Pat mixture into bottom and up sides of 14x5x1 inch rectangular or 10-inch round tart pan with removable bottom. Bake crust 10 minutes. Set aside.

In med. Bowl beat cream cheese with electric mixer on medium to high speed for 30 seconds. Add egg and ¼ c. caramel ice cream topping; beat until smooth. Spread mixture in bottom of baked crust. Bake 10 min. more or until center appears set when pan is shaken. Cool on wire rack. Cover and chill at least 2 hours or up to 24 hours.

In 12 inch skillet cook pears and apples in 2 T. butter over med. Heat 10 min. or until tender but still holding their shape, stirring occasionally. Add lemon juice and heat through. Spoon fruit mixture atop tart. Drizzle with 2 T. caramel topping.

Makes 8 servings.