I really do cook

It's been awhile and really off and on, but I really do enjoy cooking and trying different recipes. My excuse really is I feel like I waste a lot of food when I do cook because I tend to get sick of whatever I made before it's done. So here's a few recipes. Two are from Pampered Chef (I am just copying word for word so sorry for all of the product references) that I've made several times before, but did make again recently. They are definitely favorites. Then today I finally made something from the Clark Family Cookbook - thanks Jessica.

Touchdown Taco Dip

1 can (9 ounces) bean dip
4 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon taco seasoning mix
1 garlic clove, pressed
1/4 cup (1 ounce) shredded cheddar cheese
1 plum tomato, seeded and diced (about 1/2 cup)
2 green onions with tops, thinly sliced
1/4 cup pitted ripe olives, sliced
1 tablespoon finely chopped fresh cilantro or parsley
Additional sour cream (optional)
Tortilla chips (optional)

1. Preheat oven to 350 F. Using Small Mix 'N Scraper, spread bean dip over bottom of Small Oval Baker. In Classic Batter Bowl, combine cream cheese, sour cream, taco seasoning mix and garlic pressed with Garlic Press; mix well.

2. Spread cream cheese mixture evenly over bean dip. Grate cheddar cheese over top using Deluxe Cheese Grater. Bake 15-20 minutes or until cheese is melted.

3. To prepare toppings, remove stem from tomato using Cook's Corer. Dice tomato and thinly slice green onions using Utility Knife. Slice olives using Egg Slicer Plus. Finely chop cilantro using Pizza Cutter. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Serve with tortilla chips, if desired.

Yield: 8 servings

Cook's Tips

If desires, 1 tablespoon Pantry Southwestern Seasoning Mix can be substituted for the taco seasoning mix.

This dip can be prepared using the Mini-Baker, if desired. Or, double the ingredients and bake in the Oval Baker or Deep Dish Backer, substituting 1 can (16 ounces) refried beans for the bean dip. Proceed as recipe directs.

Turkey Cranberry Wreath

(I use canned chicken since I don't like turkey and am lazy and don't want to cook and chop the meat.)

2 packages (8 ounces each) refrigerated crescent rolls
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
2 cups cooked turkey, chopped (about 12 ounces)
1/2 cup celery, sliced
3 tablespoons fresh parsley, snipped
1/2 cup dried cranberries
4 ounces Swiss cheese, shredded (1 cup)
1/4 cup walnuts, chopped
1 egg, separated

1. Preheat oven to 275 F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of Baking Stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams using Dough and Pizza Roller. (Points will over lap in center; do not seal.)

2. Measure mayonnaise, mustard and black pepper into Classic Batter Bowl. Chop turkey using Food Chopper. Slice celery using Chef's Knife. Snip parsley using Kitchen Shears. Add turkey, celery, parsley and cranberries to Batter Bowl. Grate cheese into Batter Bowl using Deluxe Cheese Grater. Mix filling using Mix 'N Scraper. Using Medium Scoop, scoop filling over seams of dough, forming a circle.

3. Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.

4. Separate egg over Small Batter Bowl using Egg Separator. Beat egg white lightly; brush over dough using Pastry Brush. Bake 25-30 minutes or until golden brown. Cut and serve using Slice 'N Serve.

Yield: 10 servings

Taco Pie
by Jessica

1 1/4 lb. ground beef 1 pkg. taco seasoning
1/2 cup water 1 8 oz. pkg. crescent rolls
1/3 cup sliced black olives 1 cup sour cream
1 1/2 cup crushed corn chips 1 cup shredded cheese

Brown beef, drain and stir in seasoning. Add water and olives. Simmer five minutes. Put crescent rolls in an ungreased 9 or 10 inch pie pan. Sprinkle 1/2 of corn chips over bottom of crust. Spoon meat mixture, spread with sour cream and cover with cheese. Sprinkle remaining corn chips on top.

Bake at 375 for 20-25 minutes. Serve with shredded lettuce on top.