Cream Cheese Squares

Ingredients

2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter, melted
1/4 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Chicken Crescent Rolls

1 package cream cheese
3 T. milk
3 T. green onions chopped
1/4 tsp salt
2 pkgs refrigerated crescent rolls
2 T. butter, melted
2 cups cooked diced chicken
3/4 ups grated cheese
1 can cream of chicken soup
w/1/2 can milk

mix all ingredients except for rolls, soup and 1/2 can milk

roll 1/4 cup mixture inside each roll, roll up crescents, bake on cookie sheet @350 for 12 minutes
It a small saucepan heat up soup and milk. this is your souce to pour over hot rolls... enjoy!!

Oven baked Wings

These wings have the perfect flavor..yum!!
1⁄3 cup flour
1 tablespoon paprika
1 teaspoon garlic salt
1 teaspoon black pepper
1⁄4-1⁄2 teaspoon cayenne pepper
3 tablespoons butter
10 chicken wings, tips removed

Cut wings at joints.
Preheat oven to 425 degrees.
Be sure wings are thawed and dry them well with paper towels.
Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag.
Shake to mix ingredients and add wings.
Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.).
Add wings to pan and turn to coat.
Bake for 30 minutes.
Turn wings over and bake for 15 more minutes or until crispy and done.

The Bomb Carrot Cake

Ingredients

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2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts

Buttermilk Glaze:
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
(Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla)

Cream Cheese Frosting:
3/4 cup butter or margarine, softened
1 none (8-ounce) package cream cheese, softened
1 none (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract
(Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.)

Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.

Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Israeli Couscous Salad

I just mostly eyeball amounts in this recipe. It's my favorite salad and I got it from my dear friend Shannon

Ingredients:
Couscous cooked and drained (about 1.5 cups)
fresh spinach
feta cheese
red onion
kalamata Olives
sun dried tomatoes (the wet kind)

Chop up all ingredients

Dressing...Lemon Juice (2 lemons)
olive oil
sugar
fresh mint (chopped)
garlic (chopped)
oregano -
sea salt

Puertorican Rice and eggs

1 egg
1 cup leftover Puertorican rice
1 T butter

Grease pan with butter or bacon grease. Throw a large spoonful... like 1/2 cup to 1 cup leftover rice on the pan, cook for 5 min to soften rice. Make the rice into a well..or a doughnut shape and crack the egg in the middle. Let cook for a bit until most of the white is cooked,then flip.cook to desired doneness, All done! So easy and Soo good!!

Chicken Tortilla Soup

4 bone in chicken thighs
olive oil
6 corn tortillas, chopped or tortilla chips
1 cup Sofrito
2 tablespoons. ground cumin
1 teaspoon chili powder

1 28 oz cans diced tomatoes
Salt and pepper to taste

For Garnish:
1/4 cup Grated Cheddar cheese
1/4 cup Cilantro leaves
sour cream
2 Avocados, cubed
Tortilla pieces, fried crisp


In large pot, Boil 4 thighs in about 6 cups of water with garlic salt till done. Separate chicken and let cool. Empty pot of liquid. Set aside.this will be your chicken stock. Heat oil in skillet over medium-high until hot. Add corn tortilla strips and fry until crispy, about 1 to 2 minutes. Add sofrito,cumin, chili powder. Cook until tender, about 5 minutes. Add stock and tomatoes and cook 45 minutes to 1 hour. Add salt and pepper to desired taste. Serve hot and add garnish as desired. If using pre-made tortilla chips, add them last,, just crumble in the soup. save crispy ones for garnish