Taste of Home Cooking School

On Tuesday I went with my sister in law Jamie and my Grandma to the Taste of Home Cooking School. They taught us some delicious recipes!! Here are two of my favorites that they taught us and that we have tried. If you want some new tasty dishes you've got to try these two.

Taco Meatball Ring:

Ingredients:
2 cups (8 ounces) shredded cheddar cheese, divided
2 tablespoons water
2 to 4 tablespoons taco seasoning
1/2 pound ground beef
2 tubes (8 ounces each) refrigerated crescent rolls
1/2 medium head iceberg lettuce, shredded
1 medium tomato, chopped
4 green onions, sliced
1/2 cup sliced ripe olives
Sour cream
2 small jalapeno peppers, seeded and sliced
Salsa, optional

Avocado

Directions: In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 12 minutes or until meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375°. Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping. Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown. Fill the center of ring with lettuce, tomato, onions, olives, remaining cheese, sour cream, jalapenos and salsa if desired. Yield: 8 servings.

Buffalo Chicken Lettuce Wraps

Ingredients:
1/3 cup crumbled blue cheese
1/4 cup mayonnaise
2 tablespoons milk
4-1/2 teaspoons lemon juice
1 tablespoon minced fresh parsley
1 teaspoon Worcestershire sauce
1 pound boneless skinless chicken breasts, cubed
1 teaspoon salt
1 tablespoon vegetable oil
1/4 cup lime juice
1/4 cup Louisiana-style hot sauce
1/4 cup honey
1 small cucumber, halved lengthwise, seeded and thinly sliced
1 celery rib, thinly sliced
3/4 cup julienned carrots
8 Bibb or Boston lettuce leaves

Directions: For dressing, in a small bowl, combine the first six ingredients. Cover and refrigerate until serving. Sprinkle chicken with salt. In a large skillet, cook chicken in oil until no longer pink. Combine the lime juice, hot sauce and honey; pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Remove from the heat; stir in the cucumber, celery and carrots. Spoon 1/2 cup chicken mixture onto each lettuce leaf; fold sides over filling and secure with a toothpick. Serve with blue cheese dressing. Yield: 8 servings.

**Note: I am not a blue cheese fan so I didn't make the dip and I just served it with Ranch Dressing.