FINALLY! I get to pull out my awesome pink Packer’s jersey. And as I’m watching the game now, I am starting to agree with Bob that we need a bigger TV. When I lived with my mom, we’d watch the games on a big 50 incher… now we only have a 32 inch TV. 😦
My second “finally moment” is tonight I picked out a dinner recipe that only took about 30 minutes to cook from prep to eating. Easy and delicious is definitely a winning combination on a busy weeknight. These tasty taco crescents are probably meant to be more of an appetizer or finger food at a party, but eating two was the just the perfect amount for dinner. Plus they made my house smell like buttery, flakey crescents. Mmmmmmm…mmmmm
The recipe calls for chicken, but I substituted ground venison since the other two dinners I have planned this week use chicken. I’ve never made these before, but I’m sure they are the same amount of tasty with either meat!
Taco Crescents Recipe (from TidyMom.net)
- 1 package jumbo crescent rolls
- 3 oz cream cheese
- 1/2 cup Mexican blend shredded cheese
- 3/4 cup cooked chicken (diced or shredded)
- 1/3 cup enchilada or taco sauce
- 2 teaspoons enchilada or taco seasoning mix
- 1/4 cup Mexican shredded cheese for sprinkling
- Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray
- Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften.
- Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.
- Unroll crescent rolls on prepared pan.
- Scoop 1 large heaping tablespoon of meat mixture into the center of the two short ends of the crescent roll.
- Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling.
- Sprinkle tops of puffs with additional shredded Mexican cheese.
- Bake for 15 minutes, or until golden brown.