Preheat the oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray.
Unroll the crescent dough and press it into the bottom of the prepared dish, making sure to seal the seams and stretch it to the edges. Set aside.
In a skillet over medium heat, stir together the cooked ground beef, taco seasoning, and salsa. Let it cook for 3–4 minutes or until heated through.
Spread the beef mixture evenly over the crescent dough. Sprinkle the shredded cheese on top.
Bake for 20–25 minutes, or until the crescent edges are golden brown and cooked through.
Slice into squares and serve with your favorite taco toppings if desired.
RC: Melissa Riker
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Pat the pork chops dry with a paper towel. Season both sides with garlic powder, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until golden brown. Remove them from the skillet and set them aside on a plate. In the same skillet, add the sliced mushrooms, diced onion, and thyme. Cook for 5 to 7 minutes, stirring occasionally, until softened and fragrant. In a small bowl, whisk together the condensed cream of mushroom soup and milk until smooth. Pour the mixture into the skillet and stir to combine with the mushrooms and onions. Return the pork chops (and any resting juices) to the skillet, spooning the sauce over the top. Cover the pan and simmer on low for 10 to 12 minutes, or until the pork reaches an internal temperature of 145°F. Garnish with fresh parsley if desired, and serve warm over mashed potatoes, rice, or egg noodles.
RC: Shawna Clark
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On the Instant Pot, press the Sauté button. Wait until it's hot and then add pork. Add seasonings and soy sauce and brown meat. Drain extra fat from meat if needed.
Turn Instant Pot off and add chicken broth. Add bag of coleslaw mix on top and DO NOT stir. Lock lid in place and turn knob to sealing position.
Press the Manual or Pressure Cook button and set for 0 minutes.
When timer is up, preform a quick release. Open carefully and give everything a quick stir.
Dish into bowls, drizzle with favorite sauce, and serve!
RC: Steph Loaiza
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In a large sauce-pot, combine all the ingredients with the chicken going in last. Cover pot and bring to boil; reduce heat and simmer for about 40 minutes or until chicken is tender, stirring occasionally. Easy & ONO!
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In large bowl combine chocolate pudding mix with 1 & 1/2 cups milk. Pour into graham cracker crust and level with back of spoon.
In a clean bowl combine softened cream cheese with 2 cups whipped topping until smooth. Fold in powdered sugar. Spread over chocolate layer and level with back of spoon.
In same bowl combine vanilla pudding mix with remaining milk. Fold in remaining whipped topping. Spread over cream cheese layer. Sprinkle with nuts.
Refrigerate for at least 30 minutes then cut into slices to serve.
RC: Rose Heichelbech from 12tomatoes.com
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