Beef 'n Cheese Crescent Pie

This is my mom's recipe and one of my favorites from way back . . . it is quick and easy.  It is even better the next day!


Sorry I don't have photos, but will take some the next time I make this.



Ingredients:


1 1/4 lb. ground beef
1/2 cup onion
1/3 cup bell pepper
8 oz can tomato sauce w/mushrooms
1 can french style green beans, drained
Paprika
1/4 tsp garlic salt
1/4 tsp salt
8 oz can refrigerator crescent dinner rolls
1 egg, slightly beaten
2 cups cheddar cheese




Directions:


Preheat oven to 375


In large frying pan, brown ground meat, onion and bell peppers - drain - stir in tomato sauce, beans, garlic and salt.


Simmer while preparing crust.  Separate crescent dough into 8 triangles.  Place triangles in ungreased 9" pie pan.  Press over bottom and up sides to form crust.


Combine egg and 1 cup cheese and spread over crust.


Spoon mixture in crust.


Sprinkle with remaining cheese and paprika.


Bake at 375 for 20-25 minutes

This post is linked to the following blog hops

Italian Crescent Casserole

Classic Italian flavors in a flaky crescent crust, ready in 30 minutes. What a deliciously easy dinner!

INGREDIENTS

1 lb ground beef, cooked, drained

1 cup basil and garlic tomato pasta sauce

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls

1 1/2 cups shredded Italian cheese blend (6 oz)

1/4 teaspoon dried basil leaves

DIRECTIONS

In 10-inch skillet, mix beef and pasta sauce.

 Heat to boiling over medium-high heat, stirring occasionally.

Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches.

 Press dough in side and bottom to form crust;
sprinkle with 1 cup of the cheese.

Spoon meat mixture evenly over cheese.
 Bring tips of dough over filling to meet in center; do not overlap.

Sprinkle with remaining 1/2 cup cheese and the basil.

Bake at 375F 15 to 20 minutes

Source: Pillsbury

This post is linked to
La Bella Vita's blog hop
Check it out!

Sour Cream Pound Cake

There were many women in my life who influenced my cooking starting when I was a very young little girl.  Cooking always fascinated me.  One of these ladies was my next door neighbor who I called "Aunt Dot", a southern belle from North Carolina who taught me how to cook some of my best dessert and bread recipes.  Thank God I had the good sense to write many of her recipes down since I still use many of them to this day.  She was one of the best cooks ever!

This recipe is my variation of Aunt Dot's recipe for Sour Cream Pound Cake. I have made this since I was a teenager, when I was just learning how to cook and experimenting to make my recipes uniquely mine. This is one of my best recipes!

Sorry, I have no photos . . . 

INGREDIENTS


1 cup butter or margarine
3 cups sugar
6 eggs, separated
3 cups flour
1/4 tsp salt
1 - 8 oz. carton sour cream
1/4 tsp baking soda
1 tsp vanilla
1 tsp almond flavoring




DIRECTIONS

Preheat oven to 325 degrees

Cream butter and 2 cups sugar.

Add egg yolks, one at a time, beating well
after each addition.


Sift flour, soda and salt twice.

Add to creamed mixture alternatively
with sour cream.


Beat egg whites until stiff and add last
cup of sugar.


Mix and fold gently into batter.


Blend in flavoring.


Bake in a greased and floured tube pan for
1 to 1 1/2 hour.


Flour pans with 1 tbsp flour and 1 tbsp powdered sugar.

I bake for about an hour, checking for a golden brown crust.

Let stand 15 minutes before removing from pan.

I have experimented with this recipe by
 using different flavored extracts and flavoring,
but none came close to the almond flavoring.

For best results, use extracts instead of flavoring
. . . it makes a big difference in flavor.

Sangria

The beauty of the basic Sangria recipe is that it is as delicious as it is easy, and it only gets better as you spice it up with your favorite fruits, spice and liquors.

Chill and enjoy!

INGREDIENTS:

1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
1 Lemon cut into wedges
1 Orange cut into wedges
2 Tbsp sugar
1 Shot brandy
2 Cups ginger ale or club soda


PREPARATION:

Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine.

Toss in the fruit wedges (leaving out seeds if possible) and add sugar and brandy. Chill overnight. Add ginger ale or club soda just before serving.

If you'd like to serve right away, use chilled red wine and serve over lots of ice.

Additional ideas: sliced strawberries, peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy or rum, a cup of ginger ale, citrus soda pop or lime juice.