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.