Wake Up Crew: Tom, Dianah & Katie

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{Katie’s Kitchen} Taco Ring

Brought to you by Stroup Flooring America

Taco Ring has been a staple in my family. My mom made it all the time when we were younger and it’s a delicious alternative to regular tacos.

Easy and only takes a total of 45 minutes from start to finish! I used 1 1/2 pounds of lean ground beef for my taco meat. Brown meat and cook it as if you were making tacos with two packets of low sodium taco seasoning.

Take two Pillsbury original crescent rolls unroll the dough; separating it into triangles. On a large cookie sheet or pizza stone, arrange triangles in ring so the short sides of triangles are in a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.

Spoon your taco meat on to the triangle ring, closest to the center and sprinkle cheese on top of the meat. Then, fold the triangles over the top of the meat and tuck the dough under the bottom layer of the dough to hold it together.

Bake at 375 degrees for 20-25 minutes or until golden brown. Cut and serve slices!

Add your toppings into the center of the ring for a party!

Ingredients

1- 1 1/2 lb ground beef
2 packages low-sodium taco seasoning mix
1 cup shredded Cheddar cheese
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
Taco toppings: 
Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa.

{Katie’s Kitchen} Sausage Stuffed Mushrooms

Brought to you by Stroup Flooring America

Valentine’s Day is next week!! So..I wanted to find a recipe for those of you that like to stay in and cook for your sweetheart! If you want to make something easy, delicious and impressive for your loved one, these mushrooms are perfect!

Preheat your oven to 400 degrees. Start by cooking your mild sausage, in a large skillet. Once it has browned, then drain the grease from the pan. Add chopped green onion (if you want, I left it out) and minced garlic, and cook for one minute. Add cream cheese, 1/4 cup of Parmesan cheese, 1/3 cup of panko bread crumbs, and a tablespoon of parsley. Mix it all up until melted together. Then remove from the pan and let cook in a bowl.

Use a wet paper towel to wipe the dirt off of your mushroom caps, and pull out the stems. Arrange the mushrooms on a pan on parchment paper. Then, stuff each mushroom cap with the sausage mixture and sprinkle the rest of your Parmesan cheese on top.

Bake for 15 minutes in the oven.

That’s it!! A perfect little treat before dinner!

INGREDIENTS (I got the recipe here!)

2 lbs button mushrooms
1 lb ground Italian sausage (mild or hot)
1 clove garlic, minced
2 tablespoons green onion, chopped
4 ounces cream cheese
1/3 cup parmesan cheese, shredded
1/4 cup panko breadcrumbs
1 tablespoon fresh parsley, minced

The Wake Up Crew

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Bios

  • Born and raised in Louisville Ky. with a huge group of family and friends still there! Go back at least twice a year for epic parties! Schooled at Fairdale High and Morehead St. University where I majored in Speech/Theatre and Radio/Television. Taught Theatre and English at Valley High School in Louisville for a year then moved to New York City for 15 years where I’m eternally grateful nobody had smart phones for evidence! Moved to Frederick in ’92 and have worked in Radio ever since. My son Samuel Martin is my pride and joy! Frederick has the finest people and is the best place to live in America! You are my family and I love you all!

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  • [Bio Coming Soon!]

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