Cordon Bleu Wraps

I can't remember where I found this recipe in the many food sites I've come across, but I printed it out and made it the other week and it was a big hit. These would be perfect for an appetizer or a meal which is what we did.

Cordon Bleu Wraps

1 Rotisserie chicken from the deli
1 pkg. refrigerated biscuits (8 count)
2 Tbsp. honey Dijon mustard
Italian seasoning
4 slices Swiss cheese, cut into 4 smaller pieces
4 slices of deli ham, cut into 4 smaller pieces
16 fresh asparagus spears, trimmed and steamed (being the vegetable lover I am, I left these out but it was because they didn't look good at the grocery store...I'll include them next time...probably)

Remove all the white meat from the chicken and break off in medium size chunks. You will need about 16 pieces or so depending on the size. Remove biscuits from packaging; cut each one in half. Place on floured work surface. Using a rolling pin, flatten each piece into thin rectangles. Divide mustard evenly among 16 pieces of biscuit dough and spread on each piece. Sprinkle Italian seasoning to taste on top of each layer of mustard. Top each with one piece of ham, cheese, chunk of chicken and one steamed asparagus spear. Wrap dough around the filling and press edges together where dough overlaps. Place on a baking sheet and bake 10-12 minutes at 400 degrees or until dough is golden brown and cheese is melted. Serve hot and prepare to eat a lot of them, they're addicting!

Cool 'n Easy Strawberry Pie

Found this repice at Kraft Foods. I love easy desserts, especially when they involve fruit so this one's a keeper.

Cool 'n Easy Strawberry Pie

2 cups fresh strawberries

2/3 cup boiling water

1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
ice cubes

1/2 cup cold water

1 tub (8 oz.) COOL WHIP, thawed

1 ready-to-use graham cracker crumb crust (6 oz.)

SLICE strawberries; set side. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.

WHISK in COOL WHIP. Stir in chopped berries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.

REFRIGERATE 6 hours or until firm.

The recipe calls for half the strawberries to go in the pie and the rest to go on top. We thought the more in the pie the better so that's all I did differently.