Someone just posted this on Facebook; I have no idea who the source is. I am posting here so I don’t lose the recipe. 🙂 Would like to try it later. One of my friends also made the comment, “Whoa you could mess with this and make all kinds of yummies – then cut them – freeze them individually and boom ! Lunches!” Great idea, Natalie!
- 8 oz package refrigerated crescent rolls
- 1 lb. package smoked turkey lunch meat
- 8 slices cooked bacon
- 8 slices Swiss cheese
- 3 Roma tomatoes, sliced thin
- 4 eggs, beaten
Unroll the crescent dough and separate into 2 squares. Place one square in bottom of 8″ pan that is greased or lined with parchment paper. Press dough to fit pan. Layer with half the turkey, bacon, cheese and tomatoes. Pour half the eggs over the top.
Repeat the layers. Top with remaining dough square. Pour remaining eggs over top.
Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes. Let sit at room temp for 15-20 minutes before serving.
Here’s another recipe given to me by my second mother-in-law, Ms. Kay. She made this for us one night and it is a nice soup to have on a cold winter night. Her family crumbles the corn bread right into their bowl of soup to eat it. This makes a lot of soup, I freeze some of the leftovers for another night.
- 1 pound ground beef
- 4 – 6 potatoes – cut into small chunks (I use Yukon Gold)
- 4 – 6 carrots – roughly sliced
- 1 package frozen butter beans (Lima beans if you’re out of the south)
- 1 package frozen okra (Kay uses canned okra, we don’t have that here)
- 1 package frozen corn
- 2 – 28oz cans crushed tomatoes
- ½ cup sugar (optional – Kay uses this to sweeten the tomatoes, I skip it)
- Salt & Pepper to taste
- 2 – 3 cups water
I use a large dutch oven to make this. On the stove, brown the ground beef until cooked through. Drain any excess fat. Add the vegetables, tomatoes, sugar (if using) and seasonings to the beef. Last add the water – cover the vegetables and get the soup to the consistency you desire. Bring to a boil, then reduce to simmer. Cook for about 2 hours.
Serve with corn bread.
I suppose I should start this with who Ms. Kay is. I just realized that some may confuse her with another Ms. Kay currently on the A&E network. Our Ms. Kay is my second mother-in-law, and she enjoys cooking. Last time we were visiting, she shared a few recipes with me.
This is an easy dessert that Ms. Kay likes to bring to gatherings. I like it because you can pick whatever pie filling you’re in the mood for. (She usually uses apple, I like blueberry.)
- 2 cans of crescent rolls
- 2 – 8oz bricks of cream cheese, softened
- 1 cup sugar
- 1 can pie filling of choice
Grease a 9″ x 13″ baking dish. Open one can of crescent rolls, and unroll them, keeping them together. Place this layer of crescent rolls in the bottom of the dish. Mix the cream cheese with the sugar; spread on top of the crescent layer. Next, spread the pie filling on top of the cream cheese mixture. Now top this with the second can of crescent rolls to form the top layer.
Bake at 325º for 20 minutes.