Thursday, April 27, 2017

OLD FASHION HASHED BROWN POTATOES

1 1/2 lbs (about 4 medium) baking potatoes, peeled and shredded

2 tbsp grated onion
3/4 tsp salt
1/8 tsp pepper
3 tbsp butter flavor shortening

Rinse and drain potatoes thoroughly. In a medium mixing bowl, combine potatoes, onion, salt and pepper. Mix well. In a large skillet, melt the shortening. Add potato mixture to the pan and spread out evenly. Cook over medium-high heat for 13 to 15 minutes or until golden brown and tender. Using a spatula, turn potatoes after about 6 to 8 minutes.

Yield: 4 to 6 servings

Note: File Photo

Wednesday, April 26, 2017

CRUNCHY TILAPIA STICKS

1 lb tilapia, cut into 1 1/2-inch strips

1/2 cup milk
3/4 cup crushed corn flakes cereal
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
fresh ground black pepper
1/4 tsp salt

Spray a foiled-lined baking sheet with nonstick cooking spray and set aside. Preheat oven to 400 degrees.

Pour milk into a small shallow bowl. In another small shallow bowl, combine the corn flakes, Parmesan cheese, garlic powder, black pepper, and salt. Dip tilapia strips into the milk then dredge in the cornflake mixture to coat. Lay on the prepared baking sheet and bake at 400 degrees for 10 to 12 minutes or until fish is cooked through.

Note: File Photo

Tuesday, April 25, 2017

RASPBERRY LEMON-LIMEADE

1 1/2 cup lemon juice (6 large)

1/3 cup lime juice (2)
1 cup sugar
6 cups water
1 cup fresh raspberries

In a 2-quart pitcher, combine the lemon juice, lime juice, sugar, and water. Stir until sugar is totally dissolved. Add the raspberries. Cover the pitcher and chill overnight or for a few hours. Serve over ice with lemon and lime slices for garnish, if desired.

Note: File Photo

Monday, April 24, 2017

GARLIC SHRIMP with ANGEL HAIR PASTA II

12 oz pkg angel hair pasta

2 1/2 tbsp butter
2 tbsp olive oil
2 tbsp minced garlic
1 lb peeled, deveined large shrimp (if frozen, thaw)
1 tbsp grated lemon zest
1/4 tsp salt
1/4 tsp crushed red pepper
1/4 cup lemon juice
1/3 cup chopped fresh parsley

Bring a large pot of lightly salted water to a boil. Add the angel hair pasta and cook as directed on package. Reserve 1 cup of the pasta water before draining.

Heat 2 tablespoons of the butter and the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and cook about 30 seconds. Add the shrimp, lemon zest, salt and red pepper; saute over medium heat 3 to 5 minutes or until the shrimp is just cooked through. Stir in the lemon juice and remove from the heat. Pour mixture over the drained pasta, add the remaining butter, parsley, and about 1/2 cup of the cooking water (more if desired). Toss to mix and coat.

Note: File Photo (as I don't eat or cook shrimp!)

Sunday, April 23, 2017

ROASTED SALMON WITH TOMATOES AND GARLIC

4 salmon steaks

1 large clove garlic, minced
1 pint grape or cherry tomatoes
1/4 small onion sliced thin, optional
1 1/2 tbsp fresh chopped thyme
salt to taste
2 tsp extra-virgin olive oil
fresh ground black pepper to taste

Preheat oven to 425 degrees. Line a baking pan with foil and spray with nonstick cooking spray.

In a medium bowl toss the tomatoes with the garlic, , onion - if using, 1 tablespoon of the thyme, salt, pepper, and olive oil. Spread mixture on the prepared foil-lined baking sheet and bake for 10 minutes. Remove from oven and push the tomato mixture to one side of the pan. Add the salmon steaks to the other side of the pan, sprinkle with additional salt and pepper to taste and the other 1/2 tablespoon of the thyme. Return pan to oven and bake 10 to 15 minutes until the salmon is cooked through. Remove salmon to serving plate and spoon tomatoes and juices over the top.

Note: File Photo

Saturday, April 22, 2017

CARAMEL FUDGE CHEESECAKE

This recipe is not ready to eat in an hour but it only takes about half an hour of time to prepare. It needs to chill overnight so it is a great make-ahead dessert. I have had this recipe probably 15 to 20 years. I got it from an old Reiman magazine.

i package (8-inch pan size) fudge brownie mix
1 pkg (14-oz) caramels
1/4 cup evaporated milk
1 1/4 cups coarsely chopped pecans
2 pkgs (8-oz each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs, lightly beaten
2-oz unsweetened chocolate, melted and cooled

Bake at 350 degrees.
Grease a 9-inch springform pan; set aside.

Prepare brownie mix according to the package directions. Spread into the prepared pan; place on a baking sheet. Bake at 350 degrees for 20 minutes. Remove from oven and place on a wire rack for 10 minutes - leave the oven on.

While brownie cools, in a microwave-safe bowl, melt the caramels with the evaporated milk. Pour melted caramels over the brownie and sprinkle pecans over the caramel.

In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat on low speed just until combined. Stir in the melted chocolate. Pour mixture over the pecans and return pan to the baking sheet.

Bake at 350 degrees for another 35-40 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Run a thin knife around the edge of the pan to loosen; allow to cool for a an hour.

Refrigerate cheesecake overnight. Remove sides of pan, slice and serve. Return any leftovers to the refrigerator.

Yield: 12 servings.
Note: This is the picture I saved with the recipe.


BUTTERMILK PRALINES

2 cups sugar

1 tsp baking soda
1 cup buttermilk
1 1/2 sticks butter
1 tsp vanilla
1 cup chopped pecans

In a large saucepan, combine sugar, baking soda, buttermilk, and butter; cook to the soft ball stage scraping the bottom of the pan often during cooking. Mixture will be a dark brown when it is ready. Beat the mixture for a few minutes to cool and smooth. Add vanilla and pecans. Beat mixture again until it is ready to be dropped onto waxed paper and hold its shape. Keeps for several days in a covered container.


Note: File Photo

Friday, April 21, 2017

CREAMY CORN AND BROCCOLI CHOWDER

1 tbsp butter

1/2 cup chopped onion
3 cups water
1 1/4 cups instant mashed potato flakes
2 cups fresh or frozen broccoli flowerets
1 1/2 cup fresh or frozen whole kernel corn
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp pepper
1 cup fat-free evaporated milk

Melt butter in a 3-quart saucepan over medium-high heat. Add onion to butter and cook, stirring, until translucent. Stir in the water and bring to a boil. Add potatoes, stirring constantly for about a minute. Add broccoli, corn, salt, pepper and garlic powder. Return to boiling then reduce heat to low. Simmer approximately 10 minutes or until the vegetables are tender; stir often. Once vegetables are tender, stir in the milk and cook another 3 to 4 minutes until heated through.

Note: File Photo

Thursday, April 20, 2017

REFRIGERATOR PANCAKE BATTER

2 cups all-purpose flour

4 1/2 tsp baking powder
1 tsp salt
1/2 cup sugar
1/4 cup butter, melted
2 eggs, lightly beaten
1 3/4 cups milk

Mix flour, baking powder, salt and sugar together in a bowl with a tight fitting lid. Add butter, eggs, and milk to the dry mixture; stir until blended. Use for pancakes or waffles. Store in refrigerator up to a week. (Mixture will separate so stir to remix before using.)

Note: File Photo

Wednesday, April 19, 2017

CHOCOLATE CHIP-PECAN SNACK CAKE

1/2 cup all-purpose flour

1/4 tsp baking soda
1/4 tsp salt
3/4 cup packed brown sugar
1 tsp vanilla
2 large egg whites
1/3 cup chopped pecans (or your favorite nuts)
1/4 cup semisweet chocolate chips
Nonstick cooking spray
2 tsp powdered sugar, optional

Preheat oven to 350 degrees.

In a small bowl, combine the flour, baking soda, and salt by stirring with a whisk. Set mixture aside.

Combine brown sugar, vanilla, and egg whites in a large mixing bowl and beat with an electric mixer at high speed for 1 minute. Add flour mixture and beat just until combined. Stir in the chocolate chips and pecans.

Coat an 8-inch square baking pan with nonstick cooking spray. Spread batter into the pan. Bake at 350 degrees for 18 minutes or until golden and crusty on top. Cool in the pan for 10 minutes then sprinkle with the powdered sugar.

Yield: 16 squares at 87 calories, 2 1/2 g fat, 1 g protein and 15 1/2 g carbs - numbers figured with the powdered sugar

Note: File Photo

Tuesday, April 18, 2017

QUICK AND EASY FETTUCCINE ALFREDO

1 lb uncooked fettuccine

1 tbsp butter
1 1/4 cups half-and-half cream
3/4 cup fresh grated Parmesan cheese
1/2 tsp salt
1/4 tsp fresh ground black pepper

Cook fettuccine according to the package directions but leave out the salt and butter or oil.

Melt the butter in a large skillet over medium heat. Add the half-and-half cream, Parmesan cheese, salt and pepper; cook for 1 minutes, stirring constantly. Reduce heat and add drained fettuccine. Toss mixture gently to coat fettuccine noodles.

Yield: 6 servings

Note: You can make this a meat dish by adding cooked sliced chicken breast or toss with cooked shrimp.



Monday, April 17, 2017

ONION BAKED CHICKEN IN LESS THAN 30 MINUTES

2 cups canned french fried onions

2 tbsp flour
4 boneless, skinless chicken breast halves
1 egg, beaten

Preheat oven to 400 degrees.

In a large zip-top plastic bag, combine flour and onions; crush onions. Put egg into a shallow bowl and dip chicken into egg. One piece at a time, shake chicken in the plastic bag to coat. Place on a baking sheet lightly sprayed with vegetable oil spray and bake at 400 degrees for 20 minutes or until cooked through.

Note: File Photo

ZUCCHINI STUFFED MUSHROOMS

16 to 20 large fresh button mushrooms

3/4 cup (1 small) zucchini, shredded
2 tbsp sliced green onion
1 tbsp water
1/3 cup grated Parmesan cheese

Remove mushroom stems and chop. Set mushroom caps aside.

In medium saucepan combine mushroom stems, zucchini, green onion, and 1 tablespoon water. Cook and stir over medium heat until vegetables are tender. Drain mixture. Stir Parmesan cheese into vegetable mixture. Divide the vegetable mixture among the mushroom caps, stuffing caps evenly. Place stuffed mushrooms in a 13x9x2-inch baking dish. Bake in a 375 degree oven for 8 to 10 minutes or until mushroom caps are tender. Serve warm. May be used as an appetizer or as a side dish.

Note: File Photo

Saturday, April 15, 2017

IRISH BROWN BREAD

1 1/2 cups all-purpose flour

1 1/4 cups whole-wheat flour
3/4 cup quick cook oats
1/2 cup wheat germ
2 tsp baking soda
1 tsp salt
1 3/4 cups buttermilk
2 tbsp honey

Preheat oven to 425 degrees. Spray a large baking sheet with cooking oil spray; set aside.

In a large mixing bowl, mix all-purpose flour, whole-wheat flour, oats, wheat germ, baking soda, and salt. In a small bowl, whisk together the buttermilk and honey. Add the buttermilk mixture to the flour mixture and stir to combine until a soft dough is formed. Turn dough out onto a floured surface and divide in half. Shape each half into a round loaf. Place loaves on the prepared baking sheet about 3-inches apart. Bake at 425 degrees for 10 minutes. Reduce heat to 400 degrees and continue baking 10 minutes more or until bread sounds hollow when tapped. Allow to cool for 15 minutes before slicing.

Note: Sprinkle a few dry oats over the top before baking, if desired.

Note: File Photo

Friday, April 14, 2017

CHEESEBURGER PIE

1 can Crescent Rolls
1 lb. ground beef or ground turkey
1 small onion, chopped
4 T Ketchup
1 tsp. Worcester sauce
sliced cheese, I used Colby Jack


Brown ground beef, drain...add onions a cook till tender. Stir in ketchup and Worcester sauce. Spray a cookie sheet with cooking spray. Arrange crescent rolls in a star shape with tips pointing out, using last piece for the center. Spread meat mixture from center out going about 1/2 to the points. Top each section with 1/2 piece of sliced cheese. Roll tip of roll towards the center. Place in a preheated 350 degree oven for 15-20 minutes or until golden brown.


Courtesy of Janet's Appalachian Kitchen



QUICK CARAMEL TOPPING

25 vanilla caramels

2 tbsp water

In a 4-cup glass measuring cup (or other microwave safe bowl, cook the caramels and water, uncovered, on high heat for two to three minutes or until soft enough to stir smooth. Stir once to blend creamy. Use to top ice cream or wherever caramel sauce is needed.
Note File Photo

Thursday, April 13, 2017

QUICK AND EASY BUTTER BEAN SOUP

1 1/2 cups finely chopped celery

1 cup finely chopped carrots
3/4 cup finely chopped onion
3 tbsp extra-virgin olive oil
3 tbsp all-purpose flour
4 cups water
1 can (16-oz) baby butter beans
1 can (16-oz) speckled (or large) butter beans
1 can (14-oz) Italian-style diced tomatoes
1 tsp dried basil

In a large saucepan, heat oil and add celery, carrots, and onions. Cook until vegetables are soft, stirring frequently. Add flour and cook, stirring, about a minute. Gradually add the water, stirring continually until smooth. Add the beans, tomatoes, and basil to the pan and bring to a boil. Reduce heat to simmer and cook about 20 minutes, until thickened slightly. Add salt and pepper to taste, if desired.

Note: You can add a cup of diced ham when you add the beans for a ham and beans soup.

Note: This is a file photo of a very similar soup.

Wednesday, April 12, 2017

POTATO CHIP TUNA CASSEROLE

1 can cream of celery soup

1/2 cup milk
1 can (7-oz) tuna
1 cup peas, drained
1 cup potato chips, crushed

Preheat oven to 375 degrees.

Combine the cream of celery soup, milk, tuna, and peas. When mixed thoroughly, pour into a 1-quart casserole dish that has been sprayed with non-stick cooking spray. Sprinkle the potato chips evenly over the top of the mixture. Bake at 375 degrees for 25 minutes.

Yield: 4 servings.

Note: File Photo

Tuesday, April 11, 2017

EASY PEACH CRISP

1 can (16-oz)peach pie filling

1 box (7 1/2-oz) yellow cake mix
1 stick butter
3/4 cup chopped pecans or slivered almonds

Preheat oven to 350 degrees.
Very lightly spray an 8-inch square baking pan or dish with nonstick cooking spray

Pour the can of pie filling into the bottom of the pan. Sprinkle the dry cake mix over the pie filling. Cut butter into thin slices and lay over the cake mix. Sprinkle the chopped nuts over all.

Bake at 350 degrees for 30 to 35 minutes.

This recipe is great served warm with vanilla ice cream sprinkled with cinnamon.

Note: File Photo




Monday, April 10, 2017

SWEET BERRY BRUSHETTA

10 slices French bread (1/2-inch thick)

5 tsp sugar, divided
6-oz fat-free cream cheese
1/2 tsp almond extract
3/4 cup fresh blackberries
3/4 cup fresh raspberries
1/4 cup slivered almonds, toasted
2 tsp confectioners' sugar

Place bread on an ungreased baking sheet; lightly coat with nonstick cooking spray. Sprinkle with 2 teaspoons of the sugar. Broil 3 to 4-inches from the heat for 1 to 2 minutes or until lightly browned. In a small bowl, combine the cream cheese, almond extract and remaining sugar. Spread over the toasted bread slices. Top with the berries and almonds. Dust berries with the confectioners' sugar. Serve immediately.

Note: I have had this recipe for probably around ten years. I can't remember but I probably got it and the photo from a Reimen's Publication.




ORANGE PINEAPPLE SALAD

2 small (4-serving size)pkgs orange-pineapple gelatin

1 can (11-oz) pineapple tidbits, drained
1 can (11 3/4-oz)mandarin oranges, drained
1 large carton frozen whipped topping, thawed
3 cups large curd cottage cheese
1/2 cup chopped pecans

Mix the cottage cheese with the whipped topping. Stir in the gelatin powder to blend well. Gently fold in the drained pineapple,oranges, and pecans. Refrigerate until serving time.

Note: File Photo

Sunday, April 9, 2017

DUMPLING TOPPED CHICKEN STEW

2 tbsp butter or margarine

1 lb. boneless, skinless chicken breast, cubed
1 tube (7-oz) refrigerated biscuits
1 can (12-oz) evaporated milk
1 can cream of chicken soup, undiluted
1 pkg. (16-oz) frozen mixed vegetables
1 tsp poultry seasoning
1/4 tsp paprika
1/2 tsp dried onion flakes, optional

Melt butter or margarine in a Dutch Oven over medium heat. Add chicken and cook for 5 to 8 minutes or until no longer pink; stirring occasionally. Meanwhile, separate biscuits and cut each in half; set aside. Add milk, soup, vegetables, poultry seasoning, and onion flakes to the chicken in the Dutch oven and mix well. Bring to a boil, stirring frequently. Quickly place the biscuit halves in a single layer over the stew. Sprinkle tops of the biscuits with the paprika. Place lid on Dutch oven and reduce the heat to simmer. Simmer for 15 to 20 minutes or until the biscuits are light and fluffy.

Note: File Photo of a similar recipe.

Saturday, April 8, 2017

MEATBALL VEGETABLE STEW

If you love beef stew but don't really have the time to cook the beef and make the stew, try this recipe that uses meatballs. You can even speed up the process by using frozen ready-made meatballs.


4 cups water
2 medium russet potatoes, cut into 1-inch cubes
2 medium carrots, cut into 3/4-inch slices
1 large onion, cut into chunks
2 tbsp beef bouillon granules
1 bay leaf
1 tsp dried thyme
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1 lb lean ground beef
1/2 cup dry bread crumbs
1 egg, beaten
1 tsp Worcestershire sauce
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 medium zucchini, cut into 3/4-inch slices
1 cup frozen peas
1/3 cup flour
1/2 cup cold water
1/4 tsp browning sauce, optional

In a large Dutch oven, bring the water to a boil. Add the russet potatoes, carrots, onion, bouillon, bay leaf, thyme, basil, salt and pepper. Return to a boil. Reduce heat, cover and simmer for 10 minutes.

While the above simmers, combine the ground beef, bread crumbs, egg, and Worcestershire sauce. Shape into 1-inch balls. Add meatballs to the Dutch oven along with the sweet potatoes and zucchini. Bring to a boil; reduce heat to simmer, cover and cook for another 15 minutes or until veggies are tender.

Discard the bay leaf. Stir in the peas. Combine the flour and cold water; stir into the stew along with the browning sauce, if using. Bring to a boil and cook and stir for a couple of minutes until thickened.

Yield: 6 servings.
Note: This is a file photo.


Friday, April 7, 2017

ZUCCHINI-CARROT FRITTERS

2 medium zucchini, grated

1 tsp salt
1 grated carrot
2 tablespoons diced onion
1 egg
1/2 cup flour
dash of black pepper
oil for frying

Add salt to the grated zucchini; let set 15 minutes. Drain zucchini and add carrots, onion, egg, flour and pepper; mix together well.

Heat oil in a large skillet. Drop mixture by tablespoosfuls into the hot oil. Brown on both sides. If you don't want to fry, you can cook on a George Forman type grill.

File Photo

Thursday, April 6, 2017

BANANA AND ALMOND BUTTER TOAST

This recipe makes a simple and quick breakfast. And would you believe it has 5.6 grams of RS (resistant starch) the carb that can actually help you lose belly fat?

1 tbsp almond butter
1 slice rye bread (no substitutions to get the RS benefits)
1 not very ripe (that's important) banana, sliced

Toast the rye bread and spread with the almond butter. Top with the banana slices.

Note: This is a file photo


GREEN BEAN-BELL PEPPER SAUTE

1 lb fresh green beans, cooked until tender OR 2 cans green beans, drained

1/2 medium red bell pepper, cut into strips
1/2 medium yellow bell pepper, cut into strips
1/2 small red onion, cut into thin slices
2 garlic cloves, minced
2 tbsp butter
salt to taste
1/4 tsp freshly ground black pepper

Melt the butter in a large nonstick skillet; add the green beans, pepper strips, onion, and garlic.  Saute the vegetables, stirring frequently for 6 to 8 minutes or until tender.  Season with salt to taste and sprinkle with the black pepper.

Serves: 8
Per serving: Approximately 45 calories, 2 g pro, 6 g carbs, 2 g fat, 25 mg sodium

Note:  This is a great side dish for diabetics.

Note: File Photo

Wednesday, April 5, 2017

QUICK AND EASY MEATBALL SUBS

1 pkg precooked frozen meatballs, slightly thawed

1 can tomato soup
1 soup can of water
1/2 tsp garlic powder
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp black pepper
1 cup shredded mozzarella cheese
Hero sandwich rolls
Shredded lettuce, if desired

In a medium saucepan, put the soup, water, garlic powder, basil, oregano, and pepper. Mix well and heat to almost boiling. Add the meatballs to the soup mixture and cook until heated through. Place meatballs in sandwich rolls, spoon some sauce over meatballs, and sprinkle the shredded cheese over the meatballs. Top with shredded lettuce, if desired.

Note: This is a file photo of a similar sub.

Tuesday, April 4, 2017

GRILLED LIME-TERIYAKI SHRIMP

3 tbsp lime juice

2 tbsp olive oil
2 tbsp reduced-sodium teriyaki sauce
1 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tsp garlic powder
6 drops hot pepper sauce
6 uncooked jumbo shrimp, peeled and deveined

Combine the lime juice, olive oil, teriyaki sauce, balsamic vinegar, mustard, garlic powder, and hot pepper sauce in a large zip-top bag. Add shrimp to the bag, seal bag and turn to coat the shrimp. Refrigerate up to 1 hour, turning occasionally.

To grill the shrimp, coat grill rack with nonstick cooking spray before lighting. Drain shrimp and discard the marinade. Thread shrimp onto 2 metal or soaked wooden skewers. Grill, covered, over medium heat or you can broil 4-inches from heat, 3 to 4 minutes on each side or until the shrimp turn pink.

Note: This recipe is for 2 servings. Double recipe for 4, triple for 6, etc.

Note: File Photo

Monday, April 3, 2017

TASTY SMOOTHIES

These smoothies are great for a quick breakfast or anytime you want a milkshake but realize you should do something healthier.


1 cup fat-free milk
1/4 cup orange juice
2 tbsp vanilla yogurt
1 tbsp honey
1 small banana, sliced and frozen
2/3 cup frozen blueberries
1/2 cup chopped peeled mango, frozen
1/4 cup frozen unsweetened peach slices

In a blender container, combine all the ingredients, cover and process until smooth. Pour into chilled glasses and serve immediately.

Yield: 4 servings of 3/4 cup each = 107 calories, 24 g carbs, 3 g protein OR 2 servings of 1 1/2 cups each = 214 calories, 48 g carbs, 6 g protein


Sunday, April 2, 2017

CHEESE-BEAN CHOWDER

3 (15-oz each) cans navy beans*, drained

2 cups water
1 med onion, chopped
1 stalk celery, chopped
2 tsp instant beef bouillon granules
1/2 tsp dried basil, crushed
1 bay leaf
2 cups milk
1 jar (8-oz) pasteurized process cheese spread
minced fresh parsley and/or shredded cheddar cheese for garnish, optional

In a large saucepan or a Dutch oven, combine drained beans, water, onion, celery, bouillon granules, basil and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Discard bay leaf. Mash beans slightly with a fork. Stir in milk and process cheese spread. Cook and stir until process cheese spread melts and the soup is heated through. Ladle into soup bowls and garnish with the parsley, if desired.

*Pinto beans work just as well--your preference.

Note: This is a file photo, not necessarily this recipe.

SLOPPY JOE SQUARES

1 lb lean  ground beef
1 can (15.5 oz) sloppy joe sauce
2 cans (12 oz each) Pillsbury® refrigerated Big & Buttery crescent dinner rolls
2 cups shredded Cheddar cheese (8 oz)
1 tablespoon sesame seed

Heat oven to 350°F.

In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.

Stir in sauce. Heat to boiling, stirring occasionally.

Unroll 1 can of the dough; place in ungreased 13 x 9-inch (3-quart) glass baking dish. Press in bottom and 1/2 inch up sides of dish.

Spread beef mixture over dough; sprinkle with cheese. Unroll second can of dough; place over cheese.

Sprinkle with sesame seed.

Bake 30 to 35 minutes or until mixture is bubbly and dough is golden brown. Cut into squares to serve.

Yield: 8 servings
Note: File Photo

CINNAMON CRESCENT ROLLS

Ingredients:

2 cans refrigerated crescent rolls 
1 stick butter, softened 
½ cup white or brown sugar
1 tablespoon cinnamon

Glaze:
½ cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Instructions:
Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth. Separate dough into triangles. Spread each triangle with about 2 tablespoons of the cinnamon
butter mixture. Roll up each crescent roll. Firmly press ends and seams to seal.

Place each cinnamon filled crescent roll onto an ungreased baking sheet and bake at 350°F. for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

Note: I have had this recipe four years. I have no idea where I got it.