Phyllo Wrapped Aspargus

Ingredients

·         8 or 9 asparagus spears, depending on size

·         1/2 (16-ounce) package frozen phyllo dough sheets, thawed

·         1/4 cup butter, melted

·         1/4 cup finely grated Parmesan

Directions

Preheat oven to 375 degrees F.

Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Then sprinkle salt and pepper. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

Raspberry Tapioca Jello Salad

This is our favorite Jello Salad. It is perfect for summer barbecues and potlucks, and is a quick and easy side to go with any meal. The kids always love it too, which is an added bonus. You can mix it up by changing the jello flavor and frozen fruit you use and make it different anytime---try peach jello with frozen peaches, or pina colada jello with frozen mangoes and pineapple. Here is the basic recipe:




Raspberry Tapioca Jello Salad
3 cups water
1 3z raspberry jello
1 3oz cook and serve vanilla pudding
1 3 oz tapioca pudding
2 bags (about 32oz total) frozen raspberries or mixed berries
16 oz cool whip (1 jumbo size or 2 regular size)

In sauce pan heat water until almost boiling and stir in dry ingredients. Make sure they dissolve and cook until it comes to a full boil and gets thick (about 2 minutes). When pudding mixture has cooled fold in fruit and put in fridge to cool. When cold, mix in cool whip and refrigerate over night or until set up (about 3-4 hours usually seems good). Serves 12. Enjoy!