Categorized | Recipes

Friday’s Recipes…..on the Monday after :(

Posted on 20 November 2017 by KWBG

Queso Taco Pockets by CK
8 oz extra-lean (at least 90%) ground beef
2 tablespoons taco seasoning mix
2 tablespoons water
3/4 cup traditional refried beans
4 oz Velveeta™ original cheese, cut into 1/2-inch cubes (about 3/4 cup)
2 refrigerated pie crusts, softened as directed on box
Diced tomatoes, shredded lettuce, shredded cheese, taco sauce or salsa
Heat oven to 400°F. In 10-inch nonstick skillet, cook beef over medium-high heat 3 to 5 minutes, stirring frequently, until no longer pink; drain. Reduce heat to medium-low; stir in taco seasoning mix and water. Stir about 1 minute or until mixed well. Remove from heat; let stand 5 minutes. Stir in refried beans and cheese cubes.
On surface sprinkled lightly with flour, roll each crust into 12-inch circle. Using 4-inch round cutter, cut each crust into 7 circles for a total of 14 circles. Reroll remaining dough scraps to cut 2 more circles for a total of 16. Discard any remaining scraps.
Top 8 of the circles each with about 1/4 cup beef mixture, flattening mixture slightly and leaving at least 1/4 inch around edges of circles. Moisten edges of dough with water, and top with another dough circle, stretching dough slightly to fit; press edges with fork to seal. Pierce top of each with fork to vent.

 

30 Minute Dinner Rolls by GKT
1 c. warm tap water
1/3 c. oil
¼ c. sugar
2 Tbsp. yeast
½ tsp salt
1 egg, beaten
1 Tbsp. softened butter
3 to 4 c. flour
1/8 c. milk, room temperature
Preheat oven to 400 degrees. In a large bowl, combine 1 c. water, oil, sugar and yeast. Let sit
until yeast is bubbly (about 8 minutes). Stir in beaten egg, softened butter and salt.
With a stand mixer or by hand, add flour, one cup at a time until you have a soft dough that
isn’t sticky. Knead by hand 10 minutes or 5 minutes with a stand mixer.
Divide dough into 18 pieces, cover with parchment paper and a kitchen towel in a warm place.
Let rise 10 minutes. (You can allow them to rise up to an additional 30 minutes if time allows)
Lightly brush with milk and bake on the middle rack for 10-12 minutes or until just browned.
Place at least 1 inch apart on ungreased large cookie sheet. Bake 21 to 24 minutes or until golden brown. Serve warm with remaining ingredients.

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