This Week’s Eats – 12/10 Edition

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It’s been another fun week around here!

Bacon-wrapped Chicken

 

Beef & Been Taco Casserole

This is one of my ultimate favorite go-to recipes — easy, less than 20 minutes of hands-on time, and delicious! Served with tortilla chips, lettuce, sour cream, and extra salsa along with a side of rice mixed with sour cream and about 2 tsp. of Penzey’s Arizona Dreaming seasoning. (the pic is next day leftovers)

 

Chicken & Noodle “Stew”

 

Stromboli Blossoms

I made a batch of pizza dough with the full intention of ham and cheese stromboli. What happened was this creative experiment. I rolled out the dough into a rectangle about 32 inches long and 8 inches wide. I cut 4 pieces of string cheese in half and placed along the long edge. Then I cut the dough into eight strips, added ham slices, salami slices, a sauteed mushroom-olive-parmesan-cream cheese-mayo mixture, and a bit of cheddar, and rolled each strip up (starting with string cheese end). I pinched the dough around one end and stood up on the baking stone, baked at 400 degrees for 25 minutes, and there you have it.

Coming Monday…

a sweet Christmas treat: fairy food!

Have a great weekend!

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