I decided to make the Pioneer Woman's "Best Lasagna Ever" for Christmas Eve this year, and wowza, it was good! And relatively easy. I think a lot of people tend to shy away from making lasagna because it takes so long and has so many steps in it. This recipe, while it does about 2 hours to prepare, a lot of it is hands off time,  but it is also very simple, and very tasty!

  • 1-½ pound Ground Beef
  • 1 pound Hot Breakfast Sausage
  • 2 cloves Garlic, Minced
  • 2 cans (14.5 Ounce) Whole Tomatoes
  • 2 cans (6 Ounce) Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1 teaspoon Salt
  • 3 cups Lowfat Cottage Cheese
  • 2 whole Beaten Eggs
  • ½ cups Grated (not Shredded) Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 teaspoon Salt
  • 1 pound Sliced Mozzarella Cheese
  • 1 package (10 Ounce) Lasagna Noodles
  • (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

The Daring Bakers Make Stollen!!

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.

When I saw this month's DB Challenge, I was a little apprehensive. I had never heard of stollen, but it sounded an awful lot like fruitcake. And in all actuality, it is a lot like fruitcake - but better. Waaaaay better. More bread, less cake. And a lot less rum (and in this case, less rum is amazingly a good thing).

This was a great recipe to make, it was easy and fun, although it does take lots of rising time, so make sure you plan ahead. Also make sure you know that you can find glace cherries and mixed peel somewhere, or give yourself enough time to make them. The glace cherries only took a few hours to make, but the only recipes that I could find for mixed peel called for two weeks!!! I made candied peel instead, and that worked fine for me. I would say that unless you can actually find mixed peel somewhere, just use candied peel. Its a whole lot easier, and probably cheaper, too, and it tasted great to me!

I really enjoyed how this recipe turned out. Almost every step went perfectly, and it turned out a great bread! You can taste the yeasty deliciousness of the bread, but you also get the hint of the orange and lemon zests, a dab of cherry and raison, and just a hint of sweetness! I like how the edges of the wreath are nice and flaky and crusty, but hiding inside is a wonderfully soft tasty bread. Its perfect as a dessert, a mid-afternoon snack, or served toasty with a cup of tea in the morning! You really need to give this recipe a try!

Preparation time:

The following times are approximate. I suggest you gather and scale/weigh/measure (mise en place) all your ingredients before you begin mixing.
• Approximately 1 hour first stage – then rest overnight or up to 3 days
• 2 hours to warm up after refrigeration
• 15 minutes shaping
• 2 hours proofing
• 30-45 minutes baking

Equipment required:

• Mixer with dough hook or strong arms and hands
• Mixing bowl
• Bowl to soak raisins
• Small saucepan
• Sheet of plastic or plastic wrap to cover when proofing
• Bench or pastry scraper (very handy for cutting dough and also cleaning work surface)
• Rolling pin
• Dough whisk can be handy but not necessary
• Pastry Brush
• A scale is really important to have when making bread so I strongly advise you to get one. You do not have to have one though. (would make a good Christmas gift!)
• Sheet Pan or round Pizza pan
• Parchment Paper

Stollen Wreath

Makes one large wreath or two traditional shaped Stollen loaves. Serves 10-12 people


¼ cup (60ml) lukewarm water (110º F / 43º C)
2 packages (4 1/2 teaspoons) (22 ml) (14 grams) (1/2 oz) active dry yeast
1 cup (240 ml) milk
10 tablespoons (150 ml) (140 grams) unsalted butter (can use salted butter)
5½ cups (1320 ml) (27 ozs) (770 grams) all-purpose (plain) flour (Measure flour first - then sift- plus extra for dusting)
½ cup (120 ml) (115 gms) sugar
¾ teaspoon (3 ¾ ml) (4 ½ grams) salt (if using salted butter there is no need to alter this salt measurement)
1 teaspoon (5 ml) (6 grams) cinnamon
3 large eggs, lightly beaten
Grated zest of 1 lemon and 1 orange
2 teaspoons (10 ml) (very good) vanilla extract
1 teaspoon (5 ml) lemon extract or orange extract
¾ cup (180 ml) (4 ¾ ozs) (135 grams) mixed peel (link below to make your own)
1 cup (240 ml) (6 ozs) (170 gms) firmly packed raisins
3 tablespoons (45ml) rum
12 red glacé cherries (roughly chopped) for the color and the taste. (optional)
1 cup (240 ml) (3 ½ ozs) (100 grams) flaked almonds
Melted unsalted butter for coating the wreath
Confectioners’ (icing) (powdered) sugar for dusting wreath
Note: If you don’t want to use alcohol, double the lemon or orange extract or you could use the juice from the zested orange.


In a small bowl, soak the raisins in the rum (or in the orange juice from the zested orange) and set aside. See Note under raisins.
To make the dough
  1. Pour ¼ cup (60 ml) warm water into a small bowl, sprinkle with yeast and let stand 5 minutes. Stir to dissolve yeast completely.
  2. In a small saucepan, combine 1 cup (240 ml) milk and 10 tablespoons (150 ml) butter over medium - low heat until butter is melted. Let stand until lukewarm, about 5 minutes.
  3. Lightly beat eggs in a small bowl and add lemon and vanilla extracts.
  4. In a large mixing bowl (4 qt) (4 liters) (or in the bowl of an electric mixer with paddle attachment), stir together the flour, sugar, salt, cinnamon, orange and lemon zests.
  5. Then stir in (or mix on low speed with the paddle attachment) the yeast/water mixture, eggs and the lukewarm milk/butter mixture. This should take about 2 minutes. It should be a soft, but not sticky ball. When the dough comes together, cover the bowl with either plastic or a tea cloth and let rest for 10 minutes.
  6. Add in the mixed peel, soaked fruit and almonds and mix with your hands or on low speed to incorporate. Here is where you can add the cherries if you would like. Be delicate with the cherries or all your dough will turn red!
  7. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing with the dough hook) to distribute the fruit evenly, adding additional flour if needed. The dough should be soft and satiny, tacky but not sticky. Knead for approximately 8 minutes (6 minutes by machine). The full six minutes of kneading is needed to distribute the dried fruit and other ingredients and to make the dough have a reasonable bread-dough consistency. You can tell when the dough is kneaded enough – a few raisins will start to fall off the dough onto the counter because at the beginning of the kneading process the dough is very sticky and the raisins will be held into the dough but when the dough is done it is tacky which isn't enough to bind the outside raisins onto the dough ball.
  8. Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat it with the oil. Cover the bowl with plastic wrap.
  9. Put it in the fridge overnight. The dough becomes very firm in the fridge (since the butter goes firm) but it does rise slowly… the raw dough can be kept in the refrigerator up to a week and then baked on the day you want.

Shaping the Dough and Baking the Wreath

  1. Let the dough rest for 2 hours after taking out of the fridge in order to warm slightly.
  2. Line a sheet pan with parchment paper.
  3. Punch dough down, roll into a rectangle about 16 x 24 inches (40 x 61 cms) and ¼ inch (6 mm) thick.
  4. Starting with a long side, roll up tightly, forming a long, thin cylinder.
  5. Transfer the cylinder roll to the sheet pan. Join the ends together, trying to overlap the layers to make the seam stronger and pinch with your fingers to make it stick, forming a large circle. You can form it around a bowl to keep the shape.
  6. Using kitchen scissors, make cuts along outside of circle, in 2-inch (5 cm) intervals, cutting 2/3 of the way through the dough.  
  7. Twist each segment outward, forming a wreath shape. 
  8. Mist the dough with spray oil and cover loosely with plastic wrap.
  9. Proof for approximately 2 hours at room temperature, or until about 1½ times its original size.
  10. Preheat oven to moderate 350°F/180°C/gas mark 4 with the oven rack on the middle rack.
  11. Bake the stollen for 20 minutes, then rotate the pan 180 degrees for even baking and continue to bake for 20 to 30 minutes. The bread will bake to a dark mahogany color, should register 190°F/88°C in the center of the loaf, and should sound hollow when thumped on the bottom.
  12. Transfer to a cooling rack and brush the top with melted butter while still hot.
  13. Immediately tap a layer of powdered sugar over the top through a sieve or sifter.
  14. Wait for 1 minute, then tap another layer over the first.
  15. The bread should be coated generously with the powdered sugar.
  16. Let cool at least an hour before serving. Coat the stollen in butter and icing sugar three times, since this many coatings helps keeps the stollen fresh - especially if you intend on sending it in the mail as Christmas presents!
  17. When completely cool, store in a plastic bag. Or leave it out uncovered overnight to dry out slightly, German style.
  18. The stollen tastes even better in a couple of days and it toasts superbly…. so delicious with butter and a cup of tea….mmmmm

StorageThe more rum and the more coatings of butter and sugar you use the longer it will store.
The following is for the recipe as written and uses the 45 mls of rum and two coatings of butter and icing sugar
1. Stollen freezes beautifully about 4 months
2. The baked stollen stores well for 2 weeks covered in foil and plastic wrap on the counter at room temperature and
3. One month in the refrigerator well covered with foil and plastic wrap.

The Daring Cooks Make Eggs Benedict!

Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

Oh my gosh! I LOOOOOVE Eggs Benedict! I have never had them before, well, because I've never been to a restaurant fancier than Perkins for breakfast. And, I've never attempted to make them myself because I've heard that poaching eggs is...well, freaking hard. I was defintely excited for this month's challenge, then! It was like three challenges in one - hollindaise sauce, poaching an egg, and eggs benedict! Sweet!

Unfortunately for me, this month sucked. Big time. I've had a cold from hell since Thanksgiving (my family, was none too thankful for that, since I lovingly and quite accidentally got them all sick). My daughter had the cold, too, but it just kept getting worse and worse. Come to find out a bratty little boy from daycare (ok, he's actually a quite nice little boy, very cute and sweet) brought RSV with him one day, and shared it. With the entire daycare. So we've been dealing with that snot bucket of joy. Then sweet thang gets two ear infections on top of that. Oh yeah, and I cough a rib out of place. No freaking joke. And did I mention the car is still broke, the computer still dead, and my card reader also decided to kick the bucket? Just making life fun, you know.... Anyway, back to eggs.

I decided that I definitely like eggs benedict! It's actually not hard to poach an egg. I did it with a sick baby on my hip (really, I did. Probably not the smartest, but when I can't even put her down long enough to pee without her screaming bloody murder, you do what you have to do). The hard part is making it pretty. Carefully slipping an egg into simmering water so it doesn't spread all over hte place is easy to say, but not easy to do. I also found that if you are going to make more then one egg, its best to change the water out each time, because if you don't the more you cook, the uglier the eggs get. I poached six eggs one after another, and I noticed that as I went along the water got foamy and the eggs spread out and got stringier. When I changed the water each time, I ended up with prettier more precisely  poached eggs. Maybe it was just me? Anyone else notice this? The hollindaise sauce was easy to make, if you can ignore hte unholy amount of butter in it. But that just makes it better! :)

Preparation time:   20 minutes
Generally for poaching eggs you need:
• Large shallow pan
• Small bowl (for cracking eggs into)
• Large slotted spoon for lifting out poached eggs
• Timer
• Double boiler (for the hollandaise)
• Alternatively a saucepan and heat proof mixing bowl that is large enough to sit on top
• Toaster or oven for toasting English muffins
• Frying pan for cooking bacon
• Thermos, carafe, or bowl (in which to keep the hollandaise warm)

Eggs Benedict (Serves 4)
  • 4 eggs (size is your choice)
  • 2 English muffins*
  • 4 slices of Canadian bacon/back bacon (or plain bacon if you prefer)
  • Chives, for garnish
  • Splash of vinegar (for poaching)
For the hollandaise (makes 1.5 cups):
  • 3 large egg yolks
  • 1 tsp. (5 ml) water
  • ¼ tsp. (1 ¼ ml/1½ g) sugar
  • 12 Tbl. (170 g/6 oz.) unsalted butter, chilled and cut in small pieces º
  • ½ tsp. (2 ½ ml/3 g) kosher salt
  • 2 tsp. (10 ml) freshly squeezed lemon juice
1. Fill a medium saucepan halfway with water and bring to a simmer.
2. Cut the chilled butter into small pieces and set aside.
3. Whisk egg yolks and 1 tsp. (5 ml) water in a mixing bowl large enough to sit on the saucepan without touching the water (or in top portion of a double boiler). Whisk for 1–2 minutes, until egg yolks lighten. Add the sugar and whisk 30 seconds more.
4. Place bowl on saucepan over simmering water and whisk steadily 3–5 minutes (it only took about 3 for me) until the yolks thicken to coat the back of a spoon.
5. Remove from heat (but let the water continue to simmer) and whisk in the butter, 1 piece at a time. Move the bowl to the pan again as needed to melt the butter, making sure to whisk constantly.
6. Once all the butter is incorporated, remove from heat and whisk in the salt, lemon juice, and cayenne pepper (if using).
7. Keep the hollandaise warm while you poach your eggs in a thermos, carafe, or bowl that you’ve preheated with warm water.
8. If the water simmering in your pan has gotten too low, add enough so that you have 2–3 inches of water and bring back to a simmer.
9. Add salt and a splash of vinegar (any kind will do). I added about a tablespoon of vinegar to my small saucepan (about 3 cups of water/720 ml of water), but you may need more if you’re using a larger pan with more water.
10. Crack eggs directly into the very gently simmering water (or crack first into a bowl and gently drop into the water), making sure they’re separated. Cook for 3 minutes for a viscous but still runny yolk.
11. While waiting for the eggs, quickly fry the Canadian/back bacon and toast your English muffin.
12. Top each half of English muffin with a piece of bacon. Remove the eggs with a slotted spoon, draining well, and place on top of the bacon. Top with hollandaise and chopped chives, and enjoy!

Poaching an egg is not very difficult technique-wise, it really is all about the timing and there are a few tricks that can help:
• Make sure to use the freshest eggs possible. Farm-fresh eggs will make for the best poached eggs. Old eggs will have a harder time with the whites spreading out all over the place when you place the egg in the water.
• Adding a bit of vinegar or acidic agent to your water will help stabilize the eggs and cook the whites faster, and keeping your water just below boiling point (about 190F) will help keep the fragile eggs from all the boiling bubble action rupturing the eggs. Also make sure to salt your poaching water well.
• The other main key to success is to crack your egg into a small bowl first, taking care not to break the yolk. Then it becomes easy to gently slide the entire egg into the water for the poaching process. Some people will also suggest swirling the poaching liquid into a bit of a vortex before sliding the egg in, in order to help keep the egg whites together. I’ve found it works fine whether or not you do this step.
• A poached egg is done when the whites are fully cooked and the yolk has just started to solidify but is still runny when you cut it open – usually three minutes. It’s ok to go a little longer though depending on your desired firmness. I like mine so the edges of yolks are cooking but the inside is still runny, so I usually let them go 30s longer.
• You can poach eggs ahead of time (about a day). Just immerse them in ice water after poaching, and then keep them in a bowl of water in the fridge. When you are ready to use them, place them in hot (not boiling) water until they are warmed through.

The Daring Bakers Make Crostata di Marmellata

(I just realized that I accidentally had this scheduled to post on 11/27/2011!! No wonder no one commented on it... LOL)

This month's challenge was exactly that for me, a challenge!

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

I think I have found my new arch nemesis in pasta frolla. This stuff is like pie crust from hell. No matter what I did, this month's challenge dealt out sucker punch after roundhouse kick after sucker punch.

Ok, so here's a low down on what went wrong:
1. I didn't have the right pan. Thought I did. Could have sworn I did, but after literally disassembling my entire kitchen I could not find the stupid thing. Used a pie pan, which the instructions clearly state that you can, so I didn't think anything of it.
2. Like I mentioned before, the pasta frolla stuck to everything, ripped, tore, and utterly refused to cooperate, even with my marble slab and rolling pin. Eventually, after adding at least a cup more flour I managed to get a semi-decent circle rolled up in some waxed paper and out into the pie plate. Fought to get some halfway decent scalloped edges, even though I normally rock them out.
3. I realized that my cute little container of spiced pear preserves was not going to fill the pie plate. Not even close. So I thought quickly and decided to make an almond paste as a base!
4. Realized I didn't have a recipe for almond paste, so I found one on the internet. It made 6 pounds of almond paste. I had 6 ounces of almonds. By this time, it was 10:00. I had a family luncheon I was going to (and of course, bringing the crostata to) at noon. Did I mention the party was 40 minutes away? AND I needed to take a shower? And the crostata has to bake for 30 minutes? Yeah, I wasted no time with fancy stoichiometry at all, I totally eyeballed it.
5. Discovered that my almond paste was considerably more viscous that I had hoped, so I bake my crostata for 6 minutes, hoping the almond paste would firm up enough for me to put the preserves on top.
6. Dollop the preserves on top of the almond paste and watch in horror as they sink, in globs, to the bottom of the almond paste.
7. Try to salvage it by stirring the preserves and paste together and suceed in ripping the crust and having bits float to the top.
8. Bake it anyway, then remember a few minutes later about the lattice work.
9. Lattice work rips and tears. Put it on anyway.
10. Glare at husband when he asks why I am continuing to try to bake this when all I am doing is cursing and ripping my hair our and flinging bits of pasta frolla around the kitchen.
11. Pulled it out a minute too late and shot lazers out of my eyes at the overly darkened crust. Threw it down on the stovetop in disgust and went to the grocery store to pick up something to take to the family get together, even though we are now 30 minutes late.

When we came  home, my husband and I got some spoons out, each dug out a piece, took a bite, made a face, and walked away.

Long story short, it was ugly, it tasted horrid, and there was no time to try again.

However, I challenge you to take my kitchen disaster and turn it into a success for you! Can you do better? Let me see! :)

  • 1/2 c. minus 1 tablespoon [105 ml, 100 g, 3 ½ oz] superfine sugar
  • 1 and 3/4 cup [420 ml, 235 g, 8 1/4 oz.] unbleached all-purpose flour
  • a pinch of salt
  • 1 stick [8 tablespoons / 4 oz. / 115 g] cold unsalted butter, cut into small pieces
  • grated zest of half a lemon (you could also use vanilla sugar as an option,)
  • 1 large egg and 1 large egg yolk, lightly beaten in a small bowl
Making pasta frolla:
  1. Whisk together sugar, flour and salt in a bowl.
  2. Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.
  3. Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it (reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use).
  4. Add the lemon zest to your flour/butter/egg mixture.
  5. Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.
  6. Knead lightly just until the dough comes together into a ball.
  7. Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.
Crostata di Marmellata (crostata with a jam filling )
 you will need:
  • 1 and 3/4 cups [415ml, 600 gm, 21 oz] of jam or fruit preserves, whatever flavor you like
Assembling and baking the crostata di marmellata:
  1. Heat the oven to 375ºF [190ºC/gas mark 5].
  2. Take the pasta frolla out of the fridge, unwrap it and cut away ¼ of the dough. Reserve this dough to make the lattice top of the crostata. Refrigerate this dough while you work on the tart base.
  3. To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer.
  4. Lightly dust the top of the dough and your work surface (if you’re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go along.
  5. If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.
  6. Roll the dough into a circle about 1/8th inch (3 mm) thick.
  7. If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap.
  8. Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.
  9. Prick the bottom of the dough with a fork in several places.
  10. Take out of the fridge the reserved pasta frolla you had cut away earlier. Roll it with your pin and cut into strips or use cookie cutters to make small shapes (this is not traditional, but it looks cute); or roll with your hands into ropes.
  11. Spread the jam or fruit preserves evenly over the bottom of the crostata.
  12. Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes. (Note: You can use dough scraps to make cookies: see the Additional Information section for some pointers)
  13. Brush the border and strips of dough with the reserved beaten eggs. You can add a drop or two of water to the beaten eggs if you don’t have enough liquid.
  14. Put the tart in the oven and bake for 25 minutes.
  15. After 25 minutes, check the tart and continue baking until the tart is of a nice golden hue. (Note: Every oven is different. In my oven it took 34 minutes to bake the tart until golden.)
  16. When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring. Make sure the tart is completely cool before slicing and serving.

Taco Ring

Man I love me some taco ring!

I have no idea where this recipe came from, its probably from Pillsbury or Pampered Chef or something like that. Wherever it came from, its good. And its super easy and fast! It takes like 20 minutes, tops! We eat this a lot in my family, especially for family dinner nights, where all the aunts and uncles and cousins come over. Its cheap to make, its fun to put your own toppings on, and its a new way to eat tacos!

1 pound ground beef, cooked and seasoned with taco seasoning
2 rolls of refrigerated croissant rolls
shredded cheese
taco toppings of your choice (cheese, lettuce, tomatoes, sour cream, salsa, etc.)

Unroll the croissant rolls, seperating out the little triangles.
On a cookie sheet, layer the triangles so that they overlap each other and form a wreath, like this:

Fill the edge of the ring with the ground beef, and then layer on the shredded cheese. Like this:

Fold over the tips of the triangles to cover the ground beef and cheese, pressing in the edges if you can. Some of the ground beef and cheese mixture will poke through, and that is ok.
Bake at 350 for about 11 minutes, or as indicated on the package of croissant rolls.
Top with your favorite taco toppings and enjoy!

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