• October Recipes from the Pantry

    by  • October 15, 2016 • At Home, In the Pantry • 0 Comments

    Pumpkin Crescent Rolls ~ Bacon Bleu Cheese Potatoes ~ Mexican Lasagna

    Pumpkin Crescent Rolls

    sw-maple-pumpkin-butterprepared crescent dough

    Stonewall Kitchen Caramel Apple or Maple Pumpkin butter

    cinnamon

    sugar

    Using prepared crescent roll dough, unroll each crescent and spoon the Caramel Apple or Maple Pumpkin Butter on each one. Roll up and sprinkle with cinnamon sugar then bake as directed on dough package.

     

    Bacon Bleu Cheese Potatoes

    Fast and easy side dish

    ww-bacon-bleu-cheese-mix4 cups cubed red potatoes

    2 Tbs oil

    1 package Wind & Willow Bacon Bleu Cheese mix

     

    Toss potatoes with oil and 1 package Bacon Blue Cheese mix, adding both envelopes. Spread on greased cookie sheet and bake about 35 mins at 350 degrees until tender. Sprinkle with chopped green onion and serve.

     

    Mexican Lasagna

    amalias-enchilada-sauce1 jar Amalia’s Enchilada Sauce

    1 ½ lbs ground meat

    1 cup sour cream

    3-4 cups shredded cheddar cheese

    No cook lasagna noodles

     

    Brown 1 1/2lbs ground meat or chicken. Combine with enchilada sauce. Combine 1 cup sour cream and 2 cups shredded cheddar cheese. Spread a small amount of the meat and sauce mixture on bottom of pan. Lay 1 layer of lasagna noodles topping with ½ the cheese mixture followed by sauce mixture then lasagna noodles. Repeat then top with extra shredded cheddar cheese. Add your own extras to it or to the top such as olives, green onions, diced onions, jalapenos or favorite peppers. Bake as directed on noodle package.

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