Meatball Buns

1 can Pillsbury Grands Jr. Golden Layers refrigerated buttermilk or flaky biscuits 20 frozen cooked Italian-style meatballs (about 5 oz), thawed 4 sticks (1 oz each) string cheese, each cut into 5 pieces grated Parmesan cheese teaspoon Italian seasoning teaspoon garlic powder or garlic salt 1 cup marinara sauce, heated

Directions: 1 Heat oven to 375°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round. 2 Place 1 meatball and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer. 3 Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder. 4 Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.

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CRACK ROLLS

CRACK ROLLS
Try To Eat Just One!!!!

1 loaf (16 ounces) thinly sliced white bread, crusts removed
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar
1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted


Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet.
Bake at 350° for 20 minutes or until golden brown.

Yield: 16 roll-ups. Good warm or cold. ADDICTING!


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Strawberry Cheesecake Mousse

1 package of cream cheese (8 oz size)

1/2 cup powdered sugar

1/4 cup heavy cream

1 teaspoon of vanilla

1 (8 oz) container of Cool Whip

1 package of strawberry jello mix

strawberry sundae topping (optional)

Directions

Start by mixing cream cheese in a bowl until it’s smooth. Add the powdered sugar, cream, and vanilla, and beat until creamy. Add Cool Whip to your mixture and beat until mixed together.

Divide the cheesecake mix into two bowls and set one aside. Add small amount of strawberry jello mix to one of the bowls and mix until a light pink color (add more jello powder to taste if needed).

Get a small bowl or cup and either pipe or spoon the mousse into the bowl. If you so choose, you can layer the vanilla and strawberry mousse with strawberry ice cream topping or you can leave it without 

do chocolate hearts, added chocolate topping, or whatever your heart desires.

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APPLE PIE BITES

THIS IS SO SIMPLE!

A family Favorite: APPLE PIE BITES

1 tube Crescent rolls
1 Slice apple per triangle
Sprinkle with cinnamon & sugar
Roll up & Bake for 11-13 minutes at 350 degrees.

Chicken Tortia Soup in Pictures

Chile Verde 2

OK SO I MAKE I QUICKER VERSION WHEN AT TIMES ITS MID AFTERNOON AND Chile Verde IS THE ONLY THING THAT WILL DO!

Pork Roast defrosted slightly easier to cut if still some what frosted. The smalller you cut the faster it cooks but if you cook in large pieces it is more tender when completed!

In medium deep fry pan on med high oil slashed four five fingers brown pork gently with onions, chiles, canned  tomatillo's  rinse and pre -squish,  add 1 can of chicken broth, 1 large can of green sauce, simmer hard 10-12 minutes reduce uncover still and deepending on your mixture add liquids such as chicken stock, water, beer, or  tomatoe juice.

Refried Beans, Rice, Sauteed Vegtables, Chile Verde,LaCreme,Salsa, and Flan for Dessert!



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No Bake Cake

No Bake Strawberry Icebox Cake

ingredients:

3 lbs. fresh strawberries, sliced 2 (8 oz.) tubs fat-free whipped topping (or use regular or light) 1 (14.4 oz.) box graham crackers 1/4 cup milk chocolate chip morsels

directions:

1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that's ok). You'll end with a layer of strawberries on top.

2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.

3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won't be as pretty....

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