Rattlesnake Bites

I saw these in a "Taste of Home" magazine and needed something fast for lunch today because Brad was going to be home in 30 minutes. They were done just in time. Jared stopped by for lunch too and he loved them! They are so fast, easy and yummy! For a spicy touch...you can use jalapenos instead of green chilies.

1 pound ground beef

1 can (4 ounces) chopped green chilies

1 package (8 ounces) cream cheese (cubed)

Garlic Salt

Black Pepper

Minced Garlic
3 tubes (8 ounces each) refrigerated crescent rolls

In a large skillet, cook beef and chilies over medium heat until meat is no longer pink; drain. Add the cream cheese and seasonings. Mix well. Cool slightly.

Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short end of each triangle; carefully roll up.

Place point side down 2 inches apart on an ungreased baking sheet. Bake at 375 for 11-14 minutes or until golden brown. Serve warm. Yield: 2 dozen

Warren's Maccaroni Salad...

A few months back the guys at Brad's work had a cookout. Warren Heinrichs brought this salad to the cookout and Brad bragged and bragged on it and wanted me to make it. So, we called up Warren and got the recipe. It is delicious and if you make it several hours ahead of time it really seasons up. 

1 Pkg. Spiral Colored Pasta
1 Cucumber (chopped)
2 Tomatoes (chopped)
1 Onion (chopped)
1 Bottle of Creamy Italian Dressing
1 Bottle of Zesty Italian Dressing
Black Pepper
Garlic Salt to taste
Cook pasta as directed on package. While pasta is cooking chop the cucumber, tomato and onion in a large salad bowl. Add some pepper and garlic salt to taste. When pasta is done cooking rinse off with cool water and add to the chopped veggies. Pour in both dressings. It will seem like a lot of dressing but the pasta and veggies will soak up a lot of it. Stir all together and put in refrigerator for several hours. Before serving stir again and enjoy!!!

Caramel Fudge Cake

I made this cake for our family picnic recently. The recipe is in our MB Church cookbook (Michele Campbell's Recipe) but I added a couple of things to the recipe. It was a big hit and I'll definitely make it again.

1 Pkg. German Chocolate Cake Mix
1 Can Eagle Brand Sweetened Condensed Milk
1/2 Cup Margarine
1 Pkg. Caramels unwrapped (14 oz.)
1 Cup Coarsely Chopped Pecans
1 Container of Cool Whip
1 Butterfinger Candy Bar (chopped)

Preheat oven to 350. Prepare cake mix as package directs. Pour 2 cups batter into greased 9x13 inch baking pan; bake 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt caramels and margarine. Remove from heat; add Eagle Brand; mix well. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture. Top with nuts. Return to oven. Bake 30-35 minutes. Cool. Spread cool whip on top and then sprinkle with crushed butterfingers.