January 2011: Italian Crescent Pie

Italian Crescent Pie

From http://www.pillsbury.com/

    1 pound ground beef, cooked and drained                        
    1 cup basil and garlic tomato pasta sauces (from 16 oz jar)    
    1 8-ounce can Pillsbury refrigerated crescent dinner rolls     
    1 1/2 cups shredded italian cheese blend (6 oz), divided       
    1/4 teaspoon dried basil leaves                                

1. In 10-inch skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.
2. 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.
3. Bake at 375°F 15 to 20 minutes.

Note: This would be even better if you added cooked bacon or pepperoni but also wonderful as is.

November 13: Roast Beef with Chive Roasted Potatoes

Roast Beef with Chive Roasted Potatoes

From Taste of Home's Simple & Delicious Oct/Nov 2010

Using up Leftovers

Yield: 6 servings    Prep: 20 min    Bake: 25 min

2 pounds red potatoes, washed and cut into 1" cubes
2 Tbsp. olive oil
2 tsp. minced chives
3/4 tsp. salt, divided
2 medium onions, halved and thinly sliced
1 pound sliced fresh mushrooms

1/4 c. butter, cubed

1 clove garlic, minced

1 tsp. dried rosemary, crushed

1/4 tsp. pepper

1/3 c dry red wine or beef broth

2 c cubed cooked roast beef

1 c beef broth

1. Place potatoes in a greased 15"x10"x1" baking pan. Drizzle with oil and sprinkle with chives and 1/4 tsp salt; toss to coat. Bake, uncovered, at 425F for 25-30 min or until tender, stirring occasionally.

2. Meanwhile, in a large skillet, saute onions and mushrooms in butter until tender. Add the garlic, rosemary, pepper and remaining salt; cook 1 min longer. Stir in wine. Add beef and gravy; heat through. Serve with potatoes.

November 8th: German-Style Beef Roast

German-Style Beef Roast for the Slow Cooker

From Taste of Homes Simple & Delicious - October/November 2010
Prep Time: 10 min          Cook Time: 8 hrs

1 (4 lb) boneless beef chuck roast, trimmed
1 tsp. pepper
1 large onion, thinly sliced
1 (12 oz) bottle beer or nonalcoholic beer
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup all purpose flour, more if needed
1/4 cup cold water

1. Cut roast in half; sprinkle with pepper. Place onion and roast in a 5 qt. slow cooker. In a small bowl, combine the beer, ketchup, and brown sugar; pour over top. Cover and cook on low for 8 to 10 hrs or until meat is tender.
2. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. (I strained the onions from this liquid.) Bring liquid to a boil. In a small bowl, combine flour and water until smooth. Gradually stir into the pan. You may need more flour and water mixture depending on how much water your get from the roast and how thick you like your gravy. Bring to a boil; cook and stir for 2 min or until thickened. Serve with roast.

Save leftover beef and gravy to roll over into Roast Beef with Chive Roasted Potatoes... recipe to follow in a future post.