MEATBALL SUB CASSEROLE

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If you want to cut out some of the carbs, you could make it without the bread!

Ingredients:
1 bag of frozen meatballs
1 jar of marinara sauce or spaghetti sauce
1 1/2 cup shredded Italian blend cheese
1 1/2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese, shredded
1 box of Texas Toast Garlic Bread (Pepperidge Farm) OR a loaf of fresh sliced garlic Italian bread (Walmart carries it)
Garlic Powder
Onion Powder
Salt & Pepper

Directions:
Preheat oven to 400.

Put bag of meatballs in pot with sauce. Add garlic powder, onion powder, salt & pepper to taste)

Cook over medium heat for 10 minutes or until warmed completely through.

Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat.

Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan.

Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. You have freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours.

Place in oven and bake for approximately 20 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy!

Breakfast Cheese Danish

Breakfast Cheese Danish

2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

CONNIE'S DANISH HEIRLOOM LAYER CAKE

So Light and moist ~ Not Too Sweet ~Perfect after a heavy meal!!
This recipe is so different from any cake you have ever tasted!! Give it a try....I know you will love it!!

You can Freeze the layers easily and have a picture perfect cake ready at the drop of a hat!

Ingredients:
1/2 cup vanilla yogurt
1/2 cup sour cream
1 cup of sugar
pinch salt
1 egg
1/2 tsp. baking soda
1 tsp. baking powder
1 + 1/2 cups flour
1 tsp. vanilla
1 pint whipping cream - whipped and sweetened with 1 Tbsp. icing sugar
1 - 2 pounds sliced slightly sweetened strawberries - or fruit of choice

Directions:
In a medium bowl, mix together with a whisk or wooden spoon, yogurt, sugar, sour cream, egg, salt, baking soda, baking powder. Add flour and vanilla.

Grease or spray 3 - 9" layer pans and divide batter evenly between pans. (the batter will seem skimpy....but spread as evenly as you can with a spatula in each pan - layers will rise on baking).

Bake at 350 oven (325 if using Convection oven 325 oven) Bake for only 10 - 12 minutes....till Very Light Brown. Cool on racks...and remove from pans with a plastic spatula onto racks to finish cooling as soon as you can handle the cakes.

IMPORTANT: Do NOT over bake!! If not using immediately - put wax paper between layers, cover with plastic and refrigerate or freeze till ready to assemble cake.

Layer cake layers: 1/3 sweetened whipped cream and 1/2 sweetened sliced strawberries, or fruit of choice - then 1/3 sweetened whipped cream and 1/2 berries. Last layer - just sweetened whipped cream. Decorate with berries.

This cake tastes even better the next day and the day after that....if there is any left!! The Trick is Not to Over bake the layers...or it will be dry and n

Rhubarb Dump Cake

More like a crisp than a cake, but it doesn't get much easier or yummier than this!

Rhubarb Dump Cake

1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, melted

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.
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