Taco Meatball Ring

Prep: 20 min.
Cook: 30 min.
Yield: 16 servings

2 C. (8oz) shredded cheddar cheese, divided
2 T. water
2 to 4 T. taco seasoning
1/2 lb. ground beef
2 tubes refrigerated crescent rolls
1/2 medium head iceburg lettuce, shredded
1 medium tomato, chopped
4 green onions, sliced
1/2 C. sliced ripe olives
2 jalapeno peppers, sliced
Sour cream and salsa, optional

In a large bowl, combine 1 C. 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.
Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired.

*Taste of Home*

Jill's Tomatillo Dressing

I love the tomatillo dressing at Bajio, Cafe Rio and Costa Vida. I always ask for it, on the side, when I order their salads.
I haven't had a chance to try this particular recipe yet though. If any of you try this please let me know what you think and how it compares!

6 tomatillos
1/2 - .87-oz. packet buttermilk ranch dressing
1 - 1.1-oz. packet Hidden Valley Fiesta Ranch Dip
1 C. chopped, fresh cilantro leaves
2 T. chopped garlic
1/2 C. lime juice
1 C. buttermilk
1 C. mayonnaise
1/2 C. milk

Peel husks off tomatillos and discard. Wash tomatillos and place in blender along with all remaining ingredients. Blend until a fine sauce forms. Chill until ready to serve.
Makes 2 cups.

*52 Weeks of Proven Recipes For Picky Kids, Jill McKenzie

Guacamole

3 ripe avocados, peeled and mashed in a bowl
2 T. lime juice, fresh or bottled
1 tsp. seasoned salt
1 tsp. minced garlic
1 tsp. gound cumin
3 tsp. chopped, fresh cilantro leaves

Combine all ingredients in a small bowl. Chill until served. Makes 1 1/2 cups.

* 52 Weeks of Proven Recipes for Picky Kids, Jill McKenzie.

Pico de Gallo

You've got to love Pico! Pico de Gallo is so versatile and can top pretty much any mexican dish you would like to add a fresh topping to.

3 fresh tomatoes, finely chopped
1 onion, finely chopped
1 green pepper, finely chopped
1 4.5-ounce can mild green chilies
1 handful chopped, fresh cilantro leaves
2 tsp. seasoned salt
1 tsp. ground cumin
2 tsp. chopped garlic
1 tsp. dried basil
1 tsp. dried oregano
2 T. lime juice, fresh or bottled

Combine all ingredients in a small bowl. Chill until served.
Makes 1 1/2 cups.

*52 Weeks of Proven Recipes For Picky Kids, Jill McKenzie