Baking Stone Chicken Wreath by Tamara Wyatt

Ingredients:

1 can (10 oz.)	Chunk White Chicken; drained and flaked
½ cup	Red Bell Pepper; chopped
1 small bunch	Broccoli; chopped
1 cup	Colby-Jack Cheese; shredded
1/3 cup	Mayonnaise
1 tsp.	Lemon Juice
½ tsp.	Salt
2 pkgs. (8 oz.)	Pillsbury Crescent Rolls

Directions:

Mix ingredients. Arrange crescent roll triangles into a circle or “sun” pattern on baking stone. Wide ends of triangles should overlap in the center with points facing toward the outside. Scoop mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at the center of the ring. (Filling will not be completely covered.) Bake at 375°for 20-25 minutes or until golden brown.

Crab Filled Wontons by Lindy Davies

INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1 package (3 oz) cream cheese, softened

3/4 cup chopped cooked crabmeat

1 tablespoon chopped green onion (1 medium)

1/8 to 1/4 teaspoon ground red pepper (cayenne)

1 egg white, beaten

DIRECTIONS

• 1 Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); cut into 6 rows by 4 rows to make 24 squares.
• 2 In small bowl, mix cream cheese, crabmeat, onion and red pepper. Spoon about 1 teaspoon crab mixture 1/2 inch from 1 corner of 1 square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Lightly brush exposed corner with egg white. Roll moistened corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white. Repeat with remaining squares and filling.
• 3 Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

Baked Chicken Taquitos by Amanda Cracroft

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken prepared w/ taco seasoning
1 C grated pepperjack cheese

small corn tortillas (OR Pillsbury refrigerated biscuits)
kosher salt
cooking spray

Heat oven to 425. Lightly coat baking sheet with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

(You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

Prepare filling with Biscuits: Roll out prepared biscuits and fill with chicken mixture, wrap biscuit around filling. Bake 425, 12-15 minutes till golden brown.

Prepare filling with Corn Tortillas:
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. ( Be sure to do this cause it add extra yummy-ness)

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Super Easy Chocolate Treasure Puffs

by KaLisi Trentadue
A yummy treat or snack! Kids and adults love 'em!

Ingredients:
Refrigerator Cresant Rolls
Chocolate chips

Directions:
Unroll cresant dough, and place 8-10 chocolate chips on each triangle. Roll them up carefully and bake according to directions on the can. (usually about 12 minutes)

Variation: Can also fill with a teaspoon of jam.

Watermelon Lemonade by Suzie Romans

In a blender;

Put 6-8 cupfuls powdered lemonade with 2-3 cups water or frozen (with 2 cans water)

2 cups watermelon cut up with no seeds

3-4 big springs fresch mint

1-2 cup orange juice

10-12 ice cubes

Blend and then add a 2 liter of 7-up.

Refreshing and yummy.

Fudgy Chocolate Pie by Suzie Romans

1/2 c margarine or butter

3/4 cup sugar
1/3 cup cocoa
1/4 cup flour
2 eggs
1 tsp vanilla

Nuts sre optional

Melt margarine and stir in sugar, cocoa and flour. Remove from heat. Beat in eggs one at a time and then vanilla. Pour into a well greased 9" pie tin. Bake at 350 for 15 min (center will be soft). Let cool 5-10 minutes. Serve warm or cold. Can top with whip cream or ice cream.

Orange Rhodes Rolls by Angela Clark

12 rhodes dinner rolls

1 medium orange rind

1/2 c sugar

1/4 c butter, melted

Citrus Glaze:

1 c powdered sugar

1 TB butter, melted

3 TBS orange juice

1/2 tsp vanilla extract

Mix grated orange rind with sugar. Roll each roll into 9-inch rope and tie in a loose not. Roll each knot in melted butter and then in orange rind mixture. Place on large sprayed baking sheet. Cover with sprayed plastic wrap and let double in size. Remove wrap; bake at 350 for 15-20 minutes. Remove from oven, place on cooling rack, and brush with citrus glaze while still warm.