Following are some of our
favorite recipes.

1 lb ground beef
1 pkg taco seasoning mix shopping list
1 cup (4 oz) cheddar cheese
2 Tbsp water
2 8 oz refrigerated crescent rolls

Preheat oven to 375
Brown ground beef and drain grease.
Stir in taco seasoning, water and cheese.
Unroll crescent rolls and separate. Arrange triangles in a circle on a round baking stone with wide ends overlapping in
center and points toward the outside. There should be about a 5 inch diameter in the center.
Scoop meat mixture evenly onto widest ends of dough at center of ring. Bring points in and over and tuck underneath
the wide end.
Bake 20 to 25 minutes or until golden brown.
You can garnish with bell pepper, lettuce, salsa, tomatoes, onion, sour cream, olives, etc.

1 lb stew meat
1 can cream of mushroom soup
1 beef bouillon cube
2 T Catsup
1/2 sm. container sour cream
1/2 package egg noodles (cooked)
onion and mushroom (optional)

Cook stew meat (I use crock pot). Sauté onions and mushrooms.  Put aside.  Dissolve 1 beef bouillon cube in about 1
cup hot water.  Add to meat.  Mix in cream of mushroom soup and catsup.  Heat well.  Add sour cream and egg

1 pk Jiffy cornbread mix
4 eggs
1 stick butter or margarine
1/2 onion
1/2 bag frozen chopped broccoli
2 cups shredded cheddar cheese

Mix all ingredients together, adding cheese last.  Pour into small casserole dish.  Bake at 350 for approx. 35-40 min or
until top is golden brown
serving Wichita and Surrounding Areas since 1990

Home Daycare, Child Care with
Preschool Curriculum

3 Granny Smith Apples
2 packages crescent rolls
Cinnamon/sugar mixture

Preheat oven to 350 degrees.  Peel and core apples.  Cut apple in half, then thinly slice each apple circle in half again
(I use an apple/peeler/corer slicer by Pampered Chef).   Cut each crescent roll in half length wise.  
Wrap crescent roll around 2-3 slices of apple.  Continue wrapping until all apples and crescent rolls are used.  Lay in
baking dish sprayed with non-stick cooking spray or use  stoneware.  Sprinkle tops with cinnamon/sugar mixture.  Can
drizzle butter and/or orange rinds over bundles if desired.  Bake 15-20 min. or until golden brown.   Can be served for
breakfast, snack or add some ice cream or cool whip for a quick dessert!

Package crescent rolls
1 egg
1 T milk
Grated cheese
Bacon bits, broccoli, mushrooms, onions, green pepper, or whatever you want to add!

Preheat oven to 350 degrees.  While oven is preheating,  cut crescent rolls into squares and press into the bottom
and sides of a mini muffin tin.   Add whatever ingredience you'd like in your quiche.   Mix egg, milk and cheese.  Pour
mixture into cups.  Bake until set

1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans  refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Heat oven to 350°F.
If adding nuts or raisins, add first into baking dish. Cut biscuits in quarters and roll in margarine, and then in
cinnamon/sugar mixture.  Place in baking dish or stoneware.

In a saucepan, add butter and brown sugar and heat to boiling, stirring often. When hot and bubbly, pour over biscuits
Bake 30 min. or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto
serving plate.  Serve warm

2 cups egg noodles (uncooked)
One 10 oz package mixed frozen vegetables
1 lb. ground beef
1/2 cup chopped onion
1/2 cup ketchup
mushrooms to taste (optional)
One 14 oz can chopped tomatoes
salt and pepper to taste

Cook noodles according to package directions.  Drain and set aside.  Prepare mixed vegetables according to
directions. Drain and set aside.  Brown ground beef, onion and mushrooms. Rinse and drain.  Mix all ingredients
together.  Bake at 350 degrees for 30 minutes OR heat on medium burner for 30-45 minutes

2 packages flaky layer biscuits
1 lb ground beef (cooked and drained)
1/2 cup shredded cheddar cheese
1/2 cup salsa
1 can corn or mixed vegetables (can use frozen)
1 clove garlic
onion to taste

Cut biscuits into quarters and lay in baking dish.  Mix all the rest ingredients together.  Pour over biscuits and mix well.  
Can sprinkle more cheese on top if desired.  Bake at 350 until cheese biscuits are no longer doughy; approx 40 min.

1 16 ox package slaw mix (shredded cabbage)
2 pkgs. Chicken Ramen noodles soup mix
(reserve seasoning packets for dressing; Recipe below)
1 cup sunflower seeds
1 cup slivered almonds

For dressing:
1 cup vegetable oil
1/3 cup balsamic vinegar
1/2 cup sugar
2 seasoning packets from Ramen noodles

In a large bowl, finely crumble Ramen noodles (uncooked).  Add sunflower seeds and almonds. Cover and refrigerate

For dressing; mix all ingredients together and refrigerate (overnight if possible)  Stir occasionally as sugar will settle to
the bottom.
Two hours before ready to serve,  pour dressing over slaw mixture and toss.  Refrigerate, covered, until ready to serve

This is a great, quick and easy recipe to make up at the last minute for company.  I haven't added
how much of each ingredient to add, because you can't mess this one up.  Add ingredients to
taste or omit anything you don't like.  You can also add green or red peppers, if desired.  

Chicken breasts
Flour to coat chicken
Olive oil
sliced mushrooms
chopped onion
1 clove pressed garlic
black olives
spaghetti sauce
Parmesan cheese
salt/ pepper to taste

Cut chicken into bite sized pieces. Coat with seasoned flour.  Fry in olive oil until chicken is lightly brown.  
Add sliced mushrooms, onion and garlic. Cook until vegetables are tender.   Drain and blot off any remaining
oil and return to pan.  Add spaghetti sauce and black olives.  Continue cooking, uncovered, over low heat.  
Stir occasionally.
In the meantime, cook spaghetti in Dutch Oven according to package directions.  Drain and rinse.  Return
spaghetti to Dutch oven.  Pour sauce mixture over top and mix.   Pour entire mixture into a baking dish.  Top
with  cheeses and bake at 350 until cheese is bubble hot.

2 cups white or brown minute rice (uncooked)
taco seasoning to taste
1/2 cup onion (optional)
1 sm. can tomato soup
1 sm. can stewed or chopped tomatoes
1 lb ground beef (cooked and drained)
1 cup cheedar cheese, divided
1/2 cup water

Pour rice into bottom of casserole baking dish
In a small saucepan, add cooked and drained ground beef and remaining ingredients, except for cheese.  
Heat until hot.  Add 1/2 cup cheese,  mix well and pour over rice.  Stir all, mixing rice into meat mixture.  Top
with remaining cheese. Bake at 350 until cheese is melted.

1 cup cooked rice, cold (use brown rice for more nutrition)
1 ½ cups crushed pineapple, drained
½ teaspoon vanilla
1 cup  Cool Whip
1/2 cup mini marshmallows
1/2 cup maraschino cherries

Mix all ingredients together.  Chill and serve.