Test Kitchen Notes; a medium onion and 3 large garlic cloves may be added to the beef while browning

Servings 12-16

INGREDIENTS:

2 (8 ounce) tubes refrigerated crescent rolls

1 (8 ounce) package cream cheese, softened

1 cup sour cream

1/2 teaspoon garlic powder

1 pound ground beef

1 envelope taco seasoning

1 (4  ounce) can sliced ripe olives, drained

2 medium tomatoes, chopped

1-1/2 cups shredded cheddar cheese

1-1/2 cups shredded mozzarella cheese

chopped green onions

shredded lettuce

INSTRUCTIONS:————————————

Unroll crescent roll dough and place in an ungreased 15  x 10-inch baking pan.

Flatten dough to fit the pan sealing seams and perforations.

Bake bottom oven rack in preheated 375 degree F oven for 8-10 minutes or until light golden brown; cool on a wire rack.

In a small bowl combine the cream cheese with sour cream and garlic powder until smooth and well blended; spread over crust, then refrigerate for 30 minutes or more.

Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain then continue cooking until meat is lightly browned.

Stir in taco seasoning mix, then add in water according to package directions and simmer for 5 minutes, stirring occasionally.

Spread over cream cheese layer.

Top with olives, tomatoes, both cheeses, green onions and shredded lettuce.

Cut into serving-size pieces.

Serve immediately or refrigerate.

Test Kitchen Notes; the sauce may be doubled if desired, this also will work well using beef short ribs or a pork roast

Servings 6

INGREDIENTS:

1 beef chuck roast (about 3 pounds)

salt and fresh ground black pepper

1 tablespoon Dijon mustard

3 large garlic cloves, minced

1/4 cup honey

1 cup bottled hickory flavored barbecue sauce

2 tablespoons cornstarch

2 tablespoons cold water

INSTRUCTIONS:————————————

Season ribs with salt and pepper, if desired.

Place into the crockpot.

In a bowl combine the Dijon mustard with minced garlic, honey, barbecue sauce and more salt and pepper to taste.

At this point you may add the water with the cornstarch in with the sauce, or add it the last 30 minutes of cooking,   mix the cornstarch in the cold water and add to sauce, stirring until combined (remember to double the water and cornstarch amount if you have doubled the sauce recipe).

Pour the sauce over roast.

Cover and cook on low setting  for 6-7 hours or until tender.

The last 30 minutes of cooking, mix the cornstarch with the water; add to the sauce in the crock pot stir and cook until thickened.

The secret to this delicious pizza is to prebake your crust firstly then top as stated in directions and bake just to heat through and until the cheese has melted, this is a hearty pizza that can be made using store-bought refrigerated pizza dough or homemade,  to kick up the heat add in a seeded and finely chopped jalapeno pepper to the ground beef mixture also if desired, Italian sausage meat may be replaced for the ground beel

Yield one 12-inch pizza

INGREDIENTS:

1 prepared (12-inch)  pizza crust

1/2 lb ground beef ( can use more)

1 small onion, chopped

2 large garlic cloves,  minced

seasoning salt and fresh ground black pepper

1/4 cup grated parmesan cheese, divided ( or to taste)

pizza sauce ( use from 1/2 cup to 1 cup or as much as desired)

1 cup grated mozzarella cheese, divided

1 cup grated cheddar cheese, divided

5 -6 slices bacon, cooked and crumbled ( or to taste)

INSTRUCTIONS:———————————-

Prebake the pizza crust in a 400 degrees oven until golden brown and baked.

Place the pizza crust on a pizza pan or baking sheet (if you already baked your crust on a pizza pan then just leave on the pan).

In a skillet cook the ground beef with onion and garlic until browned (the beef must be well browned, this might take about 10-12 minutes) drain fat then season with seasoned salt, black pepper and 1/4 cup grated parmesan cheese.

Add in the pizza sauce; reduce heat to low and cook stirring for 5 minutes.

Top the crust with the cooked ground beef mixture, then sprinkle with cheddar cheese, then mozzarella cheese.

Top with cooked crumbled bacon.

Bake in a preheated 400 degree F oven for 8-12 minutes.

Servings 4-6

INGREDIENTS:

4 large potatoes, peeled and diced then boiled in water until just fork-tender

2 tablespoons butter

1/4 cup sour cream

1 large egg yolk, slightly beaten

1-1/2 teaspoons onion powder

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper

1 green onions, chopped

all-purpose flour, as needed

oil for fring

INSTRUCTIONS:—————————————–

In a bowl mash the cooked potatoes with butter, sour cream; cool to room temperature.

Mix in the egg yolk and the next 4 ingredients.

Refrigerate for 2 hours or up to 24 hours for easier shaping.

Shape into patties, then lightly dust each patty in flour

Fry in hot oil until brown on both sides.

Plan ahead the uncooked fries must be refrigerated overnight in the sugar water, that’s the secret to crispy fries!

INGREDIENTS:

water ( about 4 quarts water)

1/4 cup white sugar

6 large russet potatoes ( cut into 1/4 to 1/3-inch strips)

canola oil ( or use vegetable oil, use enough oil to cover potatoes completely)

seasoning salt

INSTRUCTIONS:————————————

In an extra large bowl dissolve the sugar completely in the water (the sugar must be completely dissolved).

Add in the potato strips and refrigerate overnight.

The following day drain well then pat the strips dry using paper towels.

In a large heavy pot or deep-fryer heat oil to 375 degrees F.

Carefully add potatoes in 2-3 batches and cook in hot oil for about 6 minutes or until golden brown (do not cook all the potatoes in one batch).

Remove the fries using a large slotted spoon or long tongs and immediately season with seasoned salt or white salt while still hot.

Save the cooled oil in a jar at room temperature for the next time you make these.