Asparagas Crescents

Made this for Super Bowl 2025, and it's a keeper.

Eight servings.

1 package refrigerated crescent rolls

4 slices non-smoked provolone cheese, cut in half

4 slices Swiss cheese, cut in half

4 slices mozzarella cheese, cut in half

8 thin slices prosciutto cheese

16 spears fresh asparagus

2 Tbs olive oil, for drizzling, optional

1 Tbs dried Italian seasoning, optional*

Pre-heat oven to 375 degrees.

Break the bottom tough part of the asparagus off. It will naturally break off where the tender part meets the tough part of the stem. Discard the tough stems.

Line a baking sheet with parchment paper. Separate the crescent rolls into 8 triangles. Brush each triangle very lightly with olive oil. Place one half-slice of each cheese on each triangle. Lightly fold a slice of prosciutto and place on top of the cheeses. Then take 2 spears of asparagus and place them across the triangle horizontally, so they stick out over the sides. Roll up the triangle, starting at the large end. Secure the pointed end over the top.

Arrange on the parchment paper, at least 2" apart. Bake 15-20 minutes, until lightly browned and cheese is oozing out and also lightly browning. Remove to wire rack to cool. Cooling will allow the cheeses to firm up.

If desired, brush the tops with olive oil, and sprinkle with Italian seasoning. 

*Could use Everything Bagel seeds instead.

Dill Dip

This recipe, or one like it, dates back to at least the 60's. But it is universally liked by all. Serve with fresh veggies.

1 cup mayonnaise

1 cup sour cream

1 Tbs dried dill weed

1 Tbs dried minced onion

1 Tbs dried parsley

1 tsp (or less) seasoned salt

Mix all together and refrigerate 24 or more hours before serving with assorted fresh vegetables.

Hamburger Soup

 Doesn't sound that good, but it is. Contest winning recipe from Taste of Home.

1 pound ground beef

4 cups water

1 can (14 oz) diced tomatoes, undrained

3 med carrots, sliced

2 med potatoes, peeled and cubed

1 medium onion, chopped

½ cup chopped celery

4 tsp beef bouillion granules

1½ tsp salt

¼ tsp pepper

¼ tsp desired oregano

1 cup cut up fresh or frozen green beans

Brown beef in large saucepan. Drain. Add the next 10 ingredients, bring to boil.

Reduce heat and cover, simmer 15 minutes, or until potatoes and carrots are tender. Add green beans. Cover and simmer 15 minutes, or until the beans are tender.