This Taco Ring recipe made with crescent rolls and filled with taco seasoned ground beef, cheddar cheese, bell peppers and onions, is an easy recipe for weeknight dinners, made in under an hour!
Tacos! One of my favorite things to put recipe twists on! Whether it’s Taco Spaghetti, Taco Soup or Taco Dip, I love finding new & different ways to eat tacos!
The Taco Ring was introduced to me when I was 12 years old and my Mom took me to a Pampered Chef party. (And people wonder why I love cooking so much!) We made taco rings at the party and the recipe instantly became a favorite at the Bond house!
Fresh strawberries and lemon are combined in this delicious muffin recipe that’s easy to make for breakfast or brunch in only 35 minutes!
Before leaving on my Summer Adventure in May, my wonderful Mom purchased me a stoneware muffin pan at a Pampered Chef party she attended in Oklahoma.
Unfortunately I wasn’t able to use my new amazing kitchen gadget before I had to pack it into storage for the summer. I knew when I finally got settled in my new home in San Diego I wanted to bust that baby out and put it to work.
I decided to combine two of my favorite sweet and tart flavors into a muffin and thus the Lemon Berry Muffin was born. I ate a couple myself and delivered the rest to my dear friends in San Diego who let me borrow their hammer drill three times to get shelves, TV’s and art work on the walls (which are mostly composed of cement and metal studs) in my new place!
Prep Time: 10 minutes Cook Time: 25 minutes
Ingredients (makes 9 muffins)
3 cups flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup milk
1/2 cup butter (room temperature)
2 lemons (juice and zest)
1/2 cup strawberries (sliced)
Start by combining the flour, baking powder and salt in a small mixing bowl.
Next combine the butter, sugar, milk and eggs, then add in the flour mixture.
Combine well then add the lemon juice, zest and strawberries.
Fold all the ingredients together then spoon into the muffin pan.
Place in the oven at 350° for 25-30 minutes. Remove when golden and cooked through.
The great thing about the stoneware is that the muffins cook evenly from top to bottom and slide out easily with no muffin liners needed.
These are easy to make for breakfast any day of the week!
Forget traditional blueberry muffins, there’s a new berry muffin in town 🙂