Let’s see, swollen eye, swollen nose, elbow scraped, nose and forehead missing skin, too. 

Yup, I’m pretty sure the Sidewalk won. 

Poor, poor Ty.

  Avery wanted to play Hide and Seek this morning.  I love that she giggles the whole time she is hiding.

{Tee-hee-hee-tee-hee-hee}

“Wherrrrrrrrrrre’s Avery?”

{Tee-hee-tee-hee}

Just follow the giggles and you’ll find her.

Or, just look for her sweet lil’ feet sticking out.

   I love when they go through the stage where they think you can’t see them just because their face is covered!

  On to the foodie part of this post:

  These 2 recipes are SUPER easy and SUPER DUPER delicious! 

  Taco Pie was my favorite meal my momma made when I was a kid.  It tastes best in your Pampered Chef Round baker (the one with edges) however, a large pie pan will do in a pinch.  Just be sure to reheat in your toaster oven, cause it gets soggy in the microwave.

Taco Pie

• 1 can Crescent Rolls (8 Ounce Can)
• 1 pound Ground Beef
• 1 package Taco Seasoning, 1 Ounce Packet
• 3 cups Doritos, Crushed, Or More To Taste, Divided Use
• 1 cup Sour Cream
• 1-½ cup Shredded Mexican Cheese

Preheat oven to 375F.

Set out crescent rolls for easier spreading.

Brown hamburger on the stove with taco seasoning. Cook over medium high heat until the meat is browned. Then drain any grease.

Spread crescent rolls in a pie plate (or Deep Dish Baker from Pampered Chef) to form a crust, covering the bottom of the dish and going up the sides with the dough. Put a layer of crushed Doritos as the bottom layer, adding them until the crescent dough is nicely covered. Add all of the meat, then layer your sour cream and Mexican cheese. Top with more crushed Doritos. Bake for 20 minutes or until crust is golden and cheese is melted. Let set for 5 minutes before cutting.

Serves 8.  Go make this!!! It’s SOOOOO good!!!!!!!

Grape Salad

Dale’s mom makes this recipe at her restaurant a lot, and boy do we LOVE it.  It’s a great summer time dish.

• 2 pounds Red Grapes
• 2 pounds Green Grapes
• 8 ounces, weight Cream Cheese, softened
• ¾ teaspoons Vanilla
• 1 cup Brown Sugar more or less per Your Taste (be Warned This Can Get Really Sweet!)
• 1 cup Chopped Pecans

Wash and pull grapes off stems. Cream the cream cheese with the vanilla and stir into grapes.

Scrape into a 9×13 dish. In a small bowl, stir brown sugar and pecans, spread on top of grapes and refrigerate until serving time.

As you can see from the photo, only red grapes were used this time, but it still tasted great.  Green makes it very pretty though, so do a mixture if possible. 

  It’s so good it could be dessert! 

Or snack.

Or breakfast.    (Shh! Don’t tell!)

YUM!

Happy Cooking!

~T

This post linked to:

Savannah’s Savory Bites

Gooseberry Patch