Taste of home recipes I have tried
TammyCookBlogsBooks Quinoa & Black Bean-Stuffed Peppers
Mom Can You Make Thai Chicken Tacos
Family Around the Table Ultimate Fudgy Brownies
Jolene’s Recipe Journal Waffle Monte Cristos
Red Cottage Chronicles Apple Pie Oatmeal Dessert
Enjoy a Taste of Home Tuesday with some of my friends also from Taste of Home. Show them some love!
Jim LOVES Mexican food! Anything with beans and beef is a fast favorite for him. This dish is no different. If I say a burrito is on the menu he is already at the table! This recipe is simple and perfect for a weeknight dinner. It is also easily customized to your taste. If you want more spice, add some canned chopped jalapeños, if you want to use different cheese go for it! Serve with salsa and sour cream, add a salad and rice and beans and your dinner is done.
Note- this is slightly adapted from the original Taste of Home Recipe
INGREDIENTS
1 pound ground beef
1 envelope taco seasoning
1 can refried beans (16 ounce)
6 flour tortillas (12 inches)
1 cup shredded Colby Monterey Jack cheese
4 teaspoons canola oil
Sour cream for serving
Salsa for serving
DIRECTIONS
In a large skillet cook beef over medium heat until no longer pink, drain and stir in the taco seasoning stirring well to combine. Add in the desired about of refried beans (I used about 1/2 the can). Stir to combine with beef and warm through, add the cheese and stir until melted and combined. Remove from heat.
With one tortilla at a time, fill the tortilla with about 1/4 cup of the beef/bean mixture. Fold the sides of the tortilla and roll setting aside with the seam side down. Follow this for each tortilla.
In a large skillet over medium high heat, add the canola oil. Add the burritos a couple at a time until browned on both sides. This does not take long so don’t leave the stove! Serve warm with salsa and sour cream.
Enjoy!
This Taste of Home recipe is perfect for those Sunday afternoon football games! This recipe is a cross between a pizza and a lasagna! It is certainly a family friendly recipe for the entire family. I made a couple simple changes to fit the tastes of my family and you can do the same! I did not add mushrooms, but I did add a very thin layer of sauce on top of the dough before adding the other ingredients.
INGREDIENTS
1/2 cup mozzarella cheese, shredded
1/2 cup ricotta cheese
1/2 cup diced pepperoni
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mushrooms
1/4 cup chopped green pepper
2 Tablespoons finely chopped onion
1 teaspoon Italian seasoning
Pinch of salt
1 package refrigerated crescent rolls
Your favorite pizza sauce, warmed for serving
DIRECTIONS
Preheat oven to 375 degrees. In a small bowl mix the first 9 ingredients. Unroll crescent dough and separate into four rectangles, press perforations to seal. Spread rectangles with the cheese mixture to with in a 1/4 inch of the edges. Roll up jelly roll style starting with the short end. Pinch seam to seal. Do this with all four rectangles. Using a sharp serrated knife, cut each roll into four slices, place on a greased baking sheet with the cut side down. Bake 12-15 minutes until dough is cooked through and golden brown. Serve warm with pizza sauce.
Enjoy!
There is nothing better than a warm scone just out of the oven! The only thing that makes this recipe better is that you probably have the ingredients on hand and they are simply dropped on a baking sheet and baked. Nothing is difficult about this recipe! I did add about a tablespoon of fresh lemon juice into the batter for that tart pucker taste.
INGREDIENTS
2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/2 teaspoon baking Soda
1/4 teaspoon salt
1 cup lemon yogurt
1 egg
1/4 cup melted butter
1 cup fresh or frozen blueberries
GLAZE
1/2 cup confectioners sugar
1 Tablespoon lemon juice
1/2 teaspoon grated lemon peel
DIRECTIONS
Preheat oven to 400 degrees. In a large bowl combine the first six ingredients.
In another bowl combine the yogurt, egg and butter. Stir into the dry ingredients just until combined and the batter is moist. Fold in blueberries.
Drop by heaping tablespoons 2 inches apart on a greased baking sheet. Bake for 15-18 minutes or until lightly browned. Combine glaze ingredients and drizzle over warm scones. Serve warm.
NOTE- if you are using frozen blueberries don’t thaw them. Add frozen berries directly to the batter. This will avoid discoloring.
Enjoy!
I love banana bread, don’t you? This is a nice twist on banana bread. I also think you could very easily add walnuts or pecans for a little more flavor. This makes two full size loaves, but I was making them for a gift so I made them in mini loaf pans and it made six! Plenty for me to share and one for us to try! The loaf I kept for us did not last 12 hours! This is a great, simple recipe that I will be making many more times!
INGREDIENTS
3 cups all purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1 1/4 cups canola oil
2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, drained
2 cups mashed banana’s (4-5 banana’s)
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine the flour, sugar, salt, baking soda, and cinnamon. In another bowl whisk the eggs, oil, vanilla, add pineapple and bananas mixing to combine. Stir into the dry ingredients just until moistened. Pour into two greased 8 x 4 loaf pans. Bake for 60 – 65 minutes or until a toothpick inserted into the loaf comes out clean. Cool for ten minutes before removing from pans to a wire rack.
Enjoy!
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