Not all recipes that appear in Idea Alley have been tested by the Arkansas Democrat-Gazette.
Ellie Cox shares these delicious and easy sounding dinner recipes.
Stacked Taco Salad
1 pound ground beef
1 (1 1/4-ounce) package taco seasoning mix
1 medium head iceberg lettuce, chopped
2 cups shredded cheddar cheese
1 (16-ounce) can dark red kidney beans, rinsed and drained
1 (14-ounce) can corn, drained
2 large tomatoes, diced
2 (2 1/4-ounce) cans sliced black olives, drained
1 (14 1/2-ounce) bag tortilla chips, crushed
1 (16-ounce) bottle sweet and spicy French Salad Dressing
In a medium skillet, brown the beef with the taco seasoning; drain and cool.
In an extra large salad bowl, layer half the lettuce, then half the cheese, beans, corn, ground beef, tomatoes, and olives. Repeat the layers then top with the crushed tortilla chips.
Just before serving, add the dressing, tossing to coat well.
Italian Layer Bake
1 (8-ounce) container refrigerated crescent rolls
8 (1-ounce) slices deli turkey
8 (1-ounce) slices deli ham
12 slices deli hard salami (1/2 pound)
8 (1-ounce) slices Swiss cheese
1 (12-ounce) jar roasted peppers, drained
4 eggs, beaten
Heat oven to 350 degrees. Unroll crescent roll dough without separating into triangles. Separate into 2 squares along center cut line.
Place one square of dough in an 8-inch square baking dish, pressing dough with your fingers to fit the pan.
Layer with half of the turkey, ham, salami, Swiss cheese and roasted peppers. Pour half of the beaten eggs over the peppers.
Repeat layers, then top with remaining square of dough. Pour remaining beaten eggs over dough and cover lightly with foil.
Bake 20 minutes; remove foil and bake an additional 20 to 22 minutes or until golden.
Let cool 15 to 20 minutes, then cut and serve.
And for a sweet finish, these ginger bars from Joe Riddle hit the spot.
Iced Ginger Bars
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/8 teaspoon salt
1 cup hot, brewed coffee
1 1/3 cups butter, divided use
1/2 cup molasses
2 eggs
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 tablespoons water
Heat oven to 350 degrees. Grease a 10-by-15 or 9-by-13 inch pan.
In a large bowl, combine flour, sugar, baking soda, cinnamon, ginger, cloves, salt, coffee, 1 cup of the butter, the molasses and eggs. Beat 2 minutes at medium speed. Pour into prepared pan.
Bake 25 to 30 minutes. Let cool.
In a small saucepan over low heat, cook the remaining 1/3 cup butter until light golden brown, stirring constantly. Add confectioners' sugar, vanilla and water. Blend until smooth (may need to add more water). Spread over cooled bars.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
Please include a daytime phone number.
Food on 10/01/2014