Brie En Croute (Baked Brie)

 

 

Ingredients

• 1 sheet frozen puff pastry, pre-packaged
• 1 tablespoon butter
• 2 tablespoons minced walnuts
• 3-5 tablespoons dried cranberries
• 1 tablespoon agave nectar
• 1 (8-ounce) wheel Brie
• 2 tablespoons brown sugar
• 1 egg yolk, beaten
• Crackers, for serving

Directions

Preheat oven to 375 degrees F.
Defrost puff pastry for approximately 30-40 minutes (depending upon room's current temperature) and unfold.
In a small bowl, melt the butter in microwave for 30 seconds or less. Mix the walnuts, cranberries, agave and brown sugar in the butter.  Lay the puff pastry out on a flat surface.  Pour walnut mixture in a pile on the center of the dough sheet. Place the brie on top of mixture. Gather up the edges of the pastry, pressing around the brie and gather at the top. Gently squeeze together the excess dough until sealed.  Reserve any excess dough.  Flip over.  Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.
Serve with crackers.

To give a special look, cut extra pastry into leaves and berries 


(Adapted and modified from Paula Deen and foodnetwork.com)

 

 

Baconish Baked Mac & Cheddary Cheese

 

Ingredients:

• 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
• 1/2 soup can milk
• 1/8 teaspoon ground black pepper
• 1/3 of a 1-pound package rotini pasta (I used the tri-color kind) or medium shell pasta (about 1 1/2 cups), cooked and drained
• 2 tablespoons plain dry bread crumbs
• 2 teaspoons butter, melted
• * I also added about 1/4 cup crumbled cooked bacon and about 1/2 cup leftover rotisserie chicken

Directions:

 

1) Heat the oven to 400°F.  Honestly, I don't remember, but I may have lightly sprayed the casserole dish first.

2) Stir the soup, milk, black pepper and pasta in a 1-quart casserole.  Add bacon and chicken if using.   

3) Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.                                                    

4) Bake for 20 minutes or until the pasta mixture is hot and bubbling.

 

(recipe adapted from campbellskitchen.com)

Mini Garlic "Monkey Breads"

Ingredients

• 2 (7.5 oz) cans buttermilk biscuits
• 6 Tbsp butter, melted
• 3 cloves garlic, minced
• 2 Tbsp dried or fresh parsley flakes
• ¼ cup grated Parmesan cheese plus 2 Tbsp. additional to sprinkle on top if desired

Instructions

1. Cut biscuits into 4 pieces and place in a bowl. I like to use kitchen shears of a pizza cutter to the cut up the biscuits.
2. Combine the melted butter, garlic, parsley, and ¼ cup Parmesan cheese together and pour over the biscuit pieces.
3. Gently toss the biscuit pieces to get evenly coated with the butter mixture.
4. Using a 12 cup muffin tin, place 6-7 pieces of the coated biscuit dough into each muffin cup. Use the additional 2 Tbsp of Parmesan cheese to sprinkle on top of the breads in the muffin cups.
5. Bake at 400 degrees for 12-14 minutes until golden brown. Serve warm. Makes 12 mini garlic monkey breads.

Recipe can easily be cut in half to make 6.  Perfect alternative to garlic bread.

(Adapted from realmomkitchen.com)

Gooey Caramel Apples

Ingredients:

• 5 Apples (I used Golden Delicious and Ida Red)
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 5 wooden sticks
• 2 Tablespoons of milk

Directions:

1. Press a craft stick into the top of each apple. Line a baking sheet with non-stick aluminum foil and lightly spray with non-stick spray.
2. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
3. Roll each apple quickly in caramel sauce until well coated.  Using spoon method also. Place on prepared sheet to set.  Store in fridge.

(Note:  After sticking sticks in apple, I put them uncoated in the fridge for like 20 minutes, the caramel seems to stick better to cold apples)
(Also, the apples used were picked from an orchard, if you purchase yours from a store, be sure to wash off any waxy coating them may have on them.)

Recipe adapted from allrecipes.com

Best by far, Chocolate Chip Cookies

When I say best by far, I mean it.  Think "Chewy Chips Ahoy."  These are them, but fresher.

Ingredients:

• 1/2 cup (1 stick butter), softened
• 1/2 cup white sugar
• 1/2 cup packed dark brown sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tablespoon hot water
• a small dash of baking powder
• 1/2 tsp course salt
• 1/2 to 1 cup mini semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Cream together the butter, white sugar, and brown sugar until smooth and fluffy. Beat in the egg, then stir in the vanilla. Dissolve baking soda in hot water. (I used a large spoon with hot water and added the baking soda to it..made it easy to slide and drip right into the batter) Add to batter along with baking powder dash and salt.  Stir in flour, stir in chocolate chips. Drop by tablespoons, rounded like meatballs onto parchment paper lined pans. Do not overcrowd.  Do in batches.  I was able to yield 27 cookies.
3. Bake for about 10 minutes exactly in the preheated oven. Let cool on pan for 2 minutes then transfer too cooling rack.  Store in lidded "Tupperware."

(Adapted from allrecipes.com)

Creamy Queso Crock Pot Dip

The picture certainly does not do justice.

Ingredients:

• 1 lb ground turkey
• 1 lb Velveeta processed cheese, diced into 1 inch cubes
• 1 to 2 cups salsa (based on preference)
• 4 oz. small can of diced green chiles

Directions:

In a pan on the stove, saute ground turkey til fully cooked, chopping it up with a wooden utensil as it cooks.
Drain if needed.  
Add to crock pot along with Velveeta, salsa and green chilies.  Mix ever so slightly.
Cook on Low for 2.5 hours, then turn to Warm until ready to serve with tortilla chips.

"Premium" Tres Leches Cake

Ingredients:

• 1 box Betty Crocker® SuperMoist® yellow cake mix 

• 1 box instant vanilla pudding

• 1 1/4 cups water & milk (3/4 cup milk and the rest water)

• 1 tablespoon vegetable oil

• 2 teaspoons vanilla

• 4 eggs

• 1 can (14 oz) sweetened condensed milk

• 1 cup whole milk

• 1 cup heavy cream 

Directions:

• Heat oven to 350°F (325°F for dark or nonstick pan).  Spray bottom and sides of 13x9-inch pan.
• In large bowl, beat cake mix, dry pudding powder, watered milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork or wooden skewer, wiping fork occasionally to reduce sticking.
• In large bowl, stir together sweetened condensed milk, 1 cup whole milk and heavy cream. Carefully pour evenly over top of warm cake, starting with the edges and working towards the center. Let cool for at least 30 minutes. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Store covered in refrigerator.  Top with whipped cream to serve.

 
(Adapted from Larry's Mom and Betty Crocker) 

2 Ingredient Pumpkin Muffins

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (15 ounce) can pumpkin puree (Libby's)
• 1 teaspoon ground cinnamon (optional)

Directions

1. Preheat the oven to 350 degrees F. Grease a 12 cup muffin pan or line with paper liners.
2. In a large bowl, mix together the cake mix, pumpkin puree and cinnamon until smooth. Spoon equal amounts of batter into the prepared muffin cups.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean. 

*Next time I may get a small bowl and mix 1 Tbsp. Butter, 2 Tbsp brown sugar and a sprinkle of flour.  Crumble with fingertips and add a pinch to the top of each muffin before baking the a slight crust and extra hint of sweetness.
  
(Adapted from allrecipes.com and pinterest)

Cookie Dough Dip

Ingredients:

• 1/2 cup butter, melted
• 1/4 cup brown sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 1 (8 oz) block cream cheese, softened
• 1 cup confectionery sugar
• 1/2 cup mini chocolate chips

Directions:

1. Whisk the melted butter together with the brown sugar, vanilla, and salt in a medium bowl; set aside.
2. In a separate medium bowl, beat cream cheese until softened. Add the butter mixture and the confectionery sugar, beating until combined with an electric mixer. Stir in the chocolate chips.
3. Cool in refrigerator, say an hour.. Serve with chocolate chip Teddy Graham crackers ( A MUST) or other lightly sweetened cookie.

(Adapted from laurassweetspot.com)

Michelle's Chamomile Cupcakes with Honey Buttercream

Cake Ingredients:

• 1 1/4 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 - 2 tsp vanilla
• 1/2 cup milk
• 3/4 cup (a stick and a half) unsalted butter
• 5 Tbsp Chamomile Tea loose leaves (cut open tea bags)
• 3/4 cup white sugar
• 2 eggs

Cake Directions:

1. Heat butter in a saucepan over low heat.  Add chamomile.  Simmer on low heat for 5 minutes.  Remove from heat and allow to steep for 5 additional minutes. Strain into measuring cup and bring to room temp. (Strained butter should now amount to 1/2 cup)
2. Preheat oven to 350 degrees.  Whisk flour, baking powder & salt in a medium bowl.  Mix milk and vanilla in a small bowl.
3. In third large bowl, cream strained butter and sugar together.  Add eggs, one at a time.  Add half of the dry mix, milk, then remaining half of dry mix.
4. Pour batter into 12 cupcake liners.  Bake for 20 minutes.  Test doneness with butter knife.

Frosting Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 4 Tbsp (plus one extra squirt) honey
• 2 cups powdered sugar
• 1 Tbsp heavy cream
• 1/2 tsp vanilla

Frosting Directions: 

1. With a hand mixer, beat butter and honey until creamy.
2. Add sugar, one cup at a time.
3. Add heavy cream and vanilla, beat until fluffy.

Frosting makes more than enough, tend to be generous when frosting cupcakes.

Store loosely covered and at room temp.

(Recipe adapted from Michelle C.)

Escarole & Beans

Ingredients

• 3 tablespoons olive oil, divided
• 1 large head escarole, chopped into thin ribbons
• salt and pepper to taste
• 1/4 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 1 (16 ounce) can white cannellini beans, undrained
• 3 sprigs fresh parsley, chopped
• grated parmesan cheese

Directions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 8-10 minutes.  Remove from skillet and place in a bowl.
2. In now empty skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Saute for 2 minutes. Pour in beans with juices, and simmer until creamy, about 8 minutes. Stir in escarole and parsley; simmer 10 minutes more. Stir in a sprinkle of parmesan cheese just before serving.

Adapted from allrecipes.com

Makes 2 side dish servings.

Slow Cooker Sweet Steamed Carrots

Ingredients:

• (1) 16 oz. bag of baby carrots
• 1/4 cup water
• 2 Tbsp. butter, diced
• 1 tsp. white sugar
• 1/4 tsp. salt
• 1 1/2 tsp. brown sugar

Directions:

1. Layer carrots in slow cooker.
2. Add water and pieces of butter.
3. Sprinkle with sugar and salt.
4. Cover and cook on Low for 6 hours. 
5. Sprinkle brown sugar during last 10 minutes of cooking time.

Recipe adapted from book: Fix-It and Forget-It 5-Ingredient Favorites 

Crock Pot Onion Potatoes

Ingredients:

• 4 Large or 6 Medium Idaho Russet/Baking Potatoes, peeled and diced
• 1/3 cup olive oil
• 1 packet of dry onion soup mix (I used Lipton's Beefy Onion)

Directions:

1. I lined a slower cooker with a plastic bag liner.  God's gift.  Reynold's makes them.
2. Add  potatoes and olive oil and mix.
3. Add onion soup mix and...well...mix.
4. Cover and cook on Low for 5 hours.
5. (During last hour, sprinkle dried thyme if desired)

Serve with sour cream

Recipe adapted from book: Fix-It and Forget-It 5-Ingredient Favorites

Martha's Oatmeal Bars

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
• 3/4 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour, (spooned and leveled)
• 2 cups old-fashioned rolled oats (not quick-cooking)
• 1/2 to 1 cup chopped prunes or raisins

Directions

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2. In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
3. Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.

Cook's Note

To store, keep in an airtight container at room temperature, up to 3 days.

(Recipe adapted from MarthaStewart.com)

Slow Cooker Home-Style Pork

Ingredients:

• 1.5-2lbs boneless pork roast, cut into pieces 
• 1 medium-sized onion, sliced
• 1 cup water
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 3 tbsp yellow or dijon mustard

Directions:

Place roast pieces in slow cooker.  Top with onion.

Pour water on and around roast and onions.

In a small bowl, blend together last three ingredients.  Spoon over meats and onions.

Throw a dash of salt and pepper on top.

Cover and cook on Low for 7-8 hours, until meat is tender.

Serving Suggestion: Serve alongside brown sugar baked beans and cornbread.

Adapted from Fix-it and Forget-it 5-Ingredient Favorites by Phyllis Pellman Good

Almond and Oat Blondie Squares

Recipe adapted from MarthaStewart.com

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 1/2 cup packed light-brown sugar
• 1 large egg
• Everyday Baking Mix, spooned and leveled (1cup flour, 1/2 cup white sugar, 1 tsp baking powder, 1/2 tsp salt mixed in a small bowl)
• 1 cup old-fashioned rolled oats (not quick-cooking)
• small handful of sliced almonds

Directions

1. Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
2. Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add Baking Mix; mix just until combined. Mix in 3/4 cup oats. Pour batter into prepared pan.
3. Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats mixed with almonds, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 minutes. Let cool in pan 30 minutes.
4. Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares.

Oatmeal White Chocolate (Cookies and Cream) Cookies

Adapted from Smitten Kitchen & Cook's Illustrated

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) salted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats

6 ounces (or more) white chocolate (cookies and cream) bar, chopped

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Lightly mix flour, baking powder, baking soda, and table salt in a medium bowl.

2. Beat butter and sugars until light and fluffy.  Add egg and vanilla and beat until incorporated. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix with wooden spoon until well incorporated.

3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

4. Sprinkle a flake or two of sea salt on each cookie

5. Bake until cookies are just set and light brown around edges, about 12 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

Lime Squares with Zesty Graham Cracker Crust

Adapted and modified from Martha Stewart

Ingredients

• For the Crust

  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
  • 1 2/3 cup graham-cracker crumbs
  • 1/4 cup sugar
  • 1 tablespoon grated lime zest

• For the Filling

  • 2 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup fresh lime juice (I used hand squeezed fresh, but I think I'll go with bottled next time)

Directions

1. Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
2. Mix graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 10 minutes. Cool crust, 30 minutes.
3. To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
4. Bake until set, 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

I state that there is "1/2 cup of art" in my blog, so here's that little addition.

(Or now for future reference if you ever see a random artsy photo with no explanation)

 

Vanilla Prune Oatmeal Cookies

Adapted from allrecipes.com

• Handful of prunes
• 1/2 cup (1 stick) butter, softened
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 eggs
• 1/2 teaspoon vanilla extract
• 1cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• A few dashes of ground cinnamon
• 1.5 cups quick cooking oats

Directions

1. Firstly, dice up prunes and place in small bowl.  Top with 1 Tablespoon warm water and the vanilla.
2. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in egg. Combine flour, baking soda, salt, and cinnamon in a separate bowl; stir into the creamed mixture. Mix in soaked prunes.  Mix in oats. Shape dough into a log (resembling a "Pillsbury" type of refrigerated cookie dough" chill dough for at least one hour (although can be frozen too for many days)
3. Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. Slice the dough log into 1/2 inch slices.  Space 12 per cookie sheet.
4. Bake for 8 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. 

Note: Do not overbake.  The soaking prune step and the 8 minute cook time are crucial to keeping them soft and chewy.

Manwich Slow Cooker Chicken

Adapted from thesouthernladycooks.com

2 to 4 chicken breasts (can use frozen, fresh or any other pieces of chicken in this recipe)

1 (15.5 ounce) can Manwich Original Sloppy Joe Sauce

1/4 cup salsa

3 to 4 tablespoons honey, optional

1 small onion, chopped

1 small bell pepper (any color), chopped

 

Place chicken breasts in bottom of the crockpot.  Mix remaining ingredients and pour over the chicken.  Cook on high for 4 to 5 hours or low for 7 hours. Best if served with rice.

 

Note:   Can sprinkle with parmesan cheese before serving.

Candy Crack

Adapted from candy.about.com

I call this Candy Crack because for one it is super addicting and two, it's made from crackers.

Ingredients:

• 1.5 sleeves of saltine crackers
• 1 stick (4 oz) butter
• 1 cup packed brown sugar
• 2 cups chocolate chips
• Chopped Nuts (optional)

Preparation:

1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and fill in any empty spaces.
3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling (set timer and let it boil for 3 minutes), carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.
4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.
5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the nuts if desired
6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes to an hour. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.

Slutty Brownies

Adapted from Stumbleupon.com (The Londoner)

1 Box/pouch of chocolate chip cookie mix,

1 Box of brownie mix,
Eggs, butter/oil. (Ingredients to make the two above.)

Oreos (double stuffed ones are even better if you can find them)

& your favorite ice-cream (optional, but Vanilla is highly encouraged)

Preheat oven to 350.
Line a spring form or say 9X9 pan with parchment paper.
Make cookie dough according to package directions. Press dough into bottom of pan.
Layer whole Oreos in 1 layer on top of cookie dough. (see first picture)
Make brownie batter according to box directions. Pour batter onto Oreo layer, spread even.
Place in oven on middle rack.
Not sure how long for. Original recipe said 30 minutes, but mine was still raw.
I put it back in the oven for at least another 15-18 minutes. (Roughly 47 minutes total)
I may have even raised the temp to 375 for the last 10 minutes.
Could have been due to the choice of pan.
It's done when you use a toothpick and press through the brownie layer and it's mostly dry. A little moisture is fine.
Let rest a little bit, but lift parchment up, place on a cutting board and cut while warm.

Cranberry-Nut Biscotti

Ingredients

• 3/4 cup to a little over 1 cup chopped nuts (I used some walnuts and peanuts together since that's all I happened to have on hand) Pecans or pistachios would have been great.
  
• 1 teaspoon baking powder
• 2 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 1/8 teaspoon salt
• 3 large eggs
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 cup dried cranberries

Directions

1. Heat oven to 350 degrees. Finely chop nuts.
2. In a bowl, combine baking powder, flour, sugar, and salt (lightly fluff around a mix with hands). In another bowl, beat eggs, yolks, and vanilla. Add to dry ingredients to the bowl of wet ingredients; mix on medium low until sticky dough is formed. Stir in nuts and cranberries by hand.
3. Turn dough out onto well-floured board; sprinkle with flour, and knead slightly. Shape into a 12 by 3 inch log. (Or at least that's what I did....may have been better if I made it into two logs) Transfer to prepared baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool enough to handle, about 10 minutes. Reduce oven to 275 or 300 degrees.
4. On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over. Bake until slightly dry, about 20 minutes. Cool on wire rack. Store in airtight container.

Original, unaltered recipe is by Martha Stewart. Makes about 20-24 biscotti.

Pillsbury Crescent Chicken Pot Pie

INGREDIENTS

1/2 large onion, small diced

2 carrots peeled and small diced

1 handful of broccoli florets cut supper small

1 handful of frozen corn kernels

1 can chicken broth

2 large chicken breasts
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of celery soup
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1 pinch ground sage, 1/2 tsp ground black pepper, 1 tsp dried parsley, 1 capful Franks Buffalo Wing sauce

DIRECTIONS

Saute onions, carrots in half of the can on chicken broth, cook for about 5 minutes.

Add broccoli and corn for another 5 minutes. Sprinkle in black pepper, parsley and sage. Allow to cool.

Grill 2 large chicken breasts (whole), place on cutting board to cool for at least 10 minutes. Cut into medium cubes.

In large bowl, mix vegetables, chicken, soups, wing sauce and other half a can of chicken broth. Pour into sprayed 11×7-inch glass baking dish. Place dish on small baking sheet.

Unroll dough press perforations to seal. Place rectangles over chicken mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish.

Bake at 350°F 25 to 30 minutes or until top is golden brown.

I think the sage and wing sauce give it another undertone of flavor. mmmmmm.

Adapted and changed from onemomsworld.com

"Loaded" Baked Potato Dip

adapted and revamped from allrecipes.com

Ingredients:
2 (16 ounce) containers sour cream
1 packet Hidden Valley Ranch dip seasoning.
1 pkg (about 3 ounce) Oscar Meyer fully cooked Bacon, minced
2 cups shredded Cheddar cheese
1 bunch green onions, finely chopped

Directions:
Reserve a handful separately of each of the green onions, bacon and cheddar cheese.

In a medium size mixing bowl, combine sour cream and ranch packet, and the remaining bacon, Cheddar cheese and green onions; stir well and transfer to serving dish. Top in the following layers the handfuls of cheddar, bacon then green onions.

Refrigerate (covered with plastic wrap) for about, oh say, 6-7 hours before serving.
Serve along with "Ruffles" or "Wavy" style potato chips for the full baked potato effect.