Creamy Party Poppers

• 1 package refrigerated Crescent Dinner Rolls
• 1 package Philadelphia Cream Cheese
• 1/2 heaping tsp. Dill Weed
• 1 Egg Yolk, beaten

In a bowl, mix the cream cheese with the dill.

Unroll the  crescent rolls and separate the “triangles” just like if you were going to make the crescent rolls.  Place some of the cream cheese mixture in/to cover half the triangle. About a heaping teaspoon.  Then, instead of rolling up into crescent shape, just fold the triangle in half and pinch edges to lightly seal the edges.   Place on a lightly greased cookie sheet.  Brush the edges with the egg yolk.  (You can sprinkle with dill as a lovely garnish.)

Bake at 350°, for 15 to 18 minutes or until lightly browned.

Flaky Taco Cups

• 1 1/2 lb. ground beef
• 1 (15-oz.) can spicy chili beans, undrained
• 1 (1.25-oz.) pkg. Old El Paso Taco Seasoning Mix
• 1/2 cup water
• 1 (16.3-oz.) can  Grands  Refrigerated Biscuits
• 1 cup shredded Cheddar cheese
• 1/2 cup shredded lettuce, optional
• 1/2 cup chopped tomato, optional
• 1/2 cup sour cream, optional
• 1/2 cup Salsa, optional

Preheat oven to 375

1. Brown ground beef in large skillet. Drain.
2. Add beans, taco seasoning and water; mix well.   Reduce heat and simmer 10 minutes, stirring occasionally.
3. Spray a DEEP muffin pan lightly with nonstick cooking spray. Separate dough (should be 8 biscuits). Pat each biscuit flat to form a round. Place rounds in the muffin cups like little pies and put in the oven.
4. Bake at 375°F. for 14 - 16 minutes (until golden brown).Remove pan from oven. Carefully remove biscuits from cookware.Place biscuits, right side up. Spoon beef mixture into each cup.
5. Top with cheese, lettuce, tomato, sour cream and salsa.

Prep Time: bout 40 Minutes

Makes 8 cups