hosted by Laverne Diede & Rhonda Fitterer
Easy Cheeseburger Ring
- 1 lb. ground beef
- 1 onion, chopped
- 3 Tbsp. ketchup
- 2 Tbsp. mustard
- 1 cup Cheddar cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 (8 oz.) cans refrigerated crescent rolls
Preheat oven to 350 degrees. Spray 12-inch pizza pan with cooking spray. In a large skillet, cook beef and onion over medium-high heat until no longer pink. Stir in ketchup, mustard, cheese, salt & pepper. Cook for 1 -2 minutes or until cheese is melted. Remove from heat and set aside.
Unroll crescent rolls. Place wide end of triangles in the center of pizza pan, forming a ring, overlapping dough as necessary. Spoon meat mixture into center of each triangle. Bring smaller ends of triangles over meat, tucking ends under. Bake for 20 minutes or until rolls are golden. Serve warm.
Serve with shredded lettuce, tomatoes, cheese, onion and pickles.
Lemon Angel Cake Bars
- 1 box (16 oz.) angel food cake mix
- 1 can (14 ¾ oz.) lemon pie filling
- 1 cup finely shredded unsweetened coconut
Frosting:
- 1 8 oz. package cream cheese, softened
- 1/2 cup butter, softened
- 1 tsp vanilla extract
- 2 1/2 cups powdered sugar
- 3 tsp grated lemon peel
Preheat oven to 350 degrees. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15 x 10 x 1 in. baking pan. Bake 20-25 minutes or until toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
In a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in the powdered sugar. Spread over cooled bars; sprinkle with lemon peel. Refrigerated at least 4 hours.
