Confessions of a Font Snob: World famous recipe? Well...maybe.

I can cook. Really, I can. I used to make a mean chicken marsala. That was back when I had plenty of time to devote to a good recipe. But to be honest with you there hasn't been a lot of five star, gourmet recipes tried out in our house lately. Well, I did try out one I found on Pinterest that "seemed" pretty easy but turned out to be a nightmare in my kitchen.

In an ideal world I would come home from work, play with Landen, and when Scott would arrive home, I would whip up some elaborate meal while he occupied my busy little girl.

The truth is that we cannot be eating dinner at 7pm every night. We are early dinner people. My stomach is usually growling by 4:30. On most days we're out the door by 6:30am. I am a teacher, so I eat lunch at 11:45am (Landen eats even earlier), and we are hungry by 5. Scott usually doesn't get home much before 5:30, so my ideal plan does not work in our household. Not to mention that I feel it's important to establish family dinner time for Landen now, even at the age of one and a half.

In reality, I'm usually trying to quickly whip something up while trying to keep Landen busy with tupperware and coloring in her high chair or on the floor. It's not easy to manage a difficult recipe (or one that involves more than one pot or pan) with that going on.

I was recently inspired by Kristin and her first blog post referencing chicken nuggets for dinner...been there, done that. I've decided to share an EASY recipe that might not be five star material, but it's one that we enjoy.

This one is called "Taco Ring"...sounds fancy, I know. I got it from my mom who has been making it for years. And I've included pictures for some visual aid.

Ingredients:

1 lb ground beef, browned and drained
Taco seasoning (pre-packaged or your own)
Some shredded cheese
2 packages of Pillsbury crescent rolls

Preheat oven to 375.

Lay out the crescent rolls in a circle while overlapping the edges with the points facing out.

Next, after mixing some of the shredded cheese in with your seasoned hamburger, distribute it evenly around the ring of crescent rolls. I like to mix the cheese in to the meat because it keeps it from falling all over the stone while I'm spooning it on.