April 27, 2010

Recipe Review- Bean-N-Beef Crescent Pie

Bean-N-Beef Crescent Pie


  • 1 1/4 pounds ground beef ( I used 1 lb.)
  • 1 (1.25 ounce) package taco seasoning
  • 1/3 cup salsa (whole cup)
  • 1 (8 ounce) package refrigerated crescent rolls (used 2)
  • 4 ounces cream cheese, softened (not very much of this)
  • 1/2 cup refried beans (whole can)
  • 1 cup shredded Mexican blend cheese or Cheddar cheese


  1. In a large skillet, cook the beef over medium heat until no longer pink; drain. Add taco seasoning and salsa; simmer, uncovered, until thickened. Meanwhile, unroll crescent roll dough. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. x 2-in. baking dish; seal perforations. Spread cream cheese over the dough.
  1. Stir the refried beans into beef mixture. Spoon over cream cheese layer. Bake, uncovered, at 375 degrees F for 20-25 minutes or until crust is golden brown. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.  
 I baked the crescent rolls first before adding the filling so they wouldn't get soggy. I know we don't care for cooked cream cheese that much so I only added a really fine layers. Otherwise we just followed the adjustments above.
Kid-wouldn't eat it at all, he saw the beans.
Mr.- He said a 4/5. He liked it with some sour cream on top.
Me- I say 4/5 too. I think a bit of fresh tomatoes and lettuce would really top this off.
 Over all, we'll probably have this again. 

April 24, 2010

Menu Plan

Sunday- Waffles with sausage links.

Monday-  Pesto Chicken Breast, buttery parmesan noodles (looking for a method or recipe), and a veggie.

Tuesday- Beef and Bean Crescents with corn

Wednesday- Leftover night or you find it you eat it :)

Thursday- Pork chops with baked potato bar, and peas.

Friday- Ravioli casserole (will post recipe later this week) with bread

Saturday- Needing some inspiration, maybe Chicken and rice casserole

April 19, 2010

Menu Plan Monday

Sunday- Beef stir fry (now a family favorite)

Monday- Lil' cheddar loaves, mac and cheese, baked beans (new recipe)

Tuesday- Stuffed chicken casserole over mashed taters

Wednesday- L.O. night

Thursday- Salmon cakes..

Friday- Homemade pizza

Saturday- Apricot onion chops, noodles, and sugar snap peas.

April 11, 2010

Menu Plan Monday

Sunday- Stuffed chicken breast casserole over mashed potatoes. (New recipe)

Monday- Ham in the crock pot, Hashbrown casserole, and green beans. (New recipe)

Tuesday- Mac and cheese with diced up ham and peas.
Wednesday- Tuna helper w/ corn and buttered bread

Thursday- Stir Fry I use more than broccoli, I toss a bit of everything in.

Friday- Leftovers night.

Saturday- Thinking something up, one of these nights we'll probably be at the Circus since its in town :)

April 05, 2010

Menu Plan Monday

Monday-BBQ Chicken wings and fries.

Tuesday- Sloppy Jo, Tater Tots, and Corn

Wednesday-Tuna Helper with peas and bread.





As you can see, I have no motivation for dinners this week.. the wings and sloppy joes are both new recipes though. 

April 01, 2010

Ultimate Recipe Swap (Dessert)

Here's a few family favorite desserts.

This one my step-mom made us often. I enjoy switching up the pudding flavors, and crumbs.
Stripped Delight

1 1/2 cups Graham cracker crumbs
1/4 cup Sugar
1/3 cup Melted butter
1 (8oz) pkg Cream cheese, softened
1/4 cup Sugar
2 tbsp Milk
8 oz Cool Whip, thawed
2 Pkgs chocolate flavor instant pudding and pie filling
3 1/2 cups Cold milk


1. Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of 13x9 inch pan.
2. Beat cream cheese with sugar and 2 tbsp of milk until smooth. Fold in half the whipped topping. Spread over crust.
3. Using 3 1/2 cups cold milk, prepare pudding as directed on package. Pour over cream cheese layer. Chill several hours or overnight.
4. Spread remaining whipped topping over pudding. Garnish with grated chocolate or chopped nuts, if desired.

This one my family enjoys at Easter time, and 4th of July. I got this recipe from my soon to be Mother-in-law.

Jello Poke-cake

1 white cake mix
1 sm. (4 oz.) Jello mix, any flavor
8 oz. Cool Whip
1 c. boiling water
1/2 c. cool water
Make cake according to package directions. Cool cake 20 minutes. Using utility fork poke cake at 1/2 inch intervals. Make Jello using 1 cup boiling water and 1/2 cup cold water. Pour Jello slowly over cake covering all holes. Chill 3 - 4 hours. Spread with Cool Whip.
Come share your favorite recipes at lifeasmom.com on her ultimate recipe swap.