Taco Crescent Ring & Blueberry Cobbler

Taco Crescent Ring
1 lb. ground beef
1 package taco seasoning mix
1 cup shredded cheddar cheese
2 cans refrigerated crescent dinner rolls
Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa if desired

Preheat oven to 375 degrees. In a skillet, cook beef until no longer pink. Add taco seasoning and ½ cup water. Simmer 3-4 minutes or until slightly thickened. In a bowl, mix beef mixture and cheese. Unroll both cans of dinner rolls; separate into 16 triangles. On an ungreased cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in the center. (Dough will overlap and look like the sun.) Spoon beef mixture on the half of each triangle closest to the center of ring. Bring each dough triangle up and over filling, tucking doughs under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little). Bake 20 – 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 minutes before serving.

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Blueberry Cobbler
4 cups fresh or frozen blueberries
1 1/4 cups flour, divided
1 1/4 cups sugar, divided
1 tsp. baking powder
1/4 tsp. cinnamon
1 egg
1/4 cup milk
2 Tbsp. canola oil

Preheat oven to 375 degrees, and lightly grease an 8 x 8” baking dish. In a large bowl, stir together blueberries, 1/4 cup flour and 1 cup sugar. Pour into prepared baking dish. In another large bowl, stir together remaining flour, sugar, baking powder, and cinnamon. Add egg, milk, and canola oil; stir until completely combined. (The batter will be thick). Drop batter over blueberries by tablespoonful’s, covering as much of the fruit as possible (it won’t be cover completely). Bake 35-40 minutes or until topping is golden brown and the blueberries are thickened and bubbly. Cool 10 minutes before serving.

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 HOSTED BY

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Laverne Diede
Rhonda Fitterer

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