Three Cheese Crescent Pinwheels
2 oz. (1/2 cup) crumbled blue cheese
1/4 cup shredded hot pepper Monterey Jack cheese
2 tablespoons cream cheese softened
1 tablespoon mayonnaise
1 (8 oz) can refrigerated crescent dinner rolls
2 teaspoon chopped fresh parsley
Heat oven to 375 degrees.
In small bowl, combine all cheese and mayonnaise; mix until well blended and soft. Separate dough into 2 long rectangles, press perforations to seal. Spread cheese mixture evenly over rectangles. Starting at short sides, roll up each; pinch edges to seal. Cut into 8 slices. Place cut side down on greased cookie sheet. Sprinkle with parsley.
Bake at 375 for 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet.
Cool 3 minutes before serving.
Makes 8 servings
Beef Topped Potatoes
4 large baking potatoes
3/4 lb. ground beef
1/2 cup chopped onion
1 cup Thick ‘n Chunky Salsa
1 (11 oz) can Mexicorn whole kernel corn, red and green peppers, undrained
4 oz. (cup) shredded Cheddar cheese
Pierce potatoes with fork; microwave on High for 10-15 minutes or until potatoes are tender. In a large skillet, cook ground beef and onions 5 to 8 minutes or until browned, stirring occasionally. Drain. Stir in salsa and corn. Cook until thoroughly heated, stirring occasionally. Top with beef mixture. Sprinkle with cheese. 4 servings
Lemon Nut Ice Cream
2 eggs
1/2 cup sugar
1/2 cup white syrup
2 teaspoons grated lemon rind
1/4 cup lemon juice
2 cups light cream
1/2 cup walnuts
Beat eggs until lemon-colored. Add sugar gradually; beat until thick. Stir in syrup, lemon rind, lemon juice and light cream. Mix well. Fast freeze 1 hour; beat; add walnuts. Continue freezing 3 hours.
