Just mix and roll this is so easy to make!…a delicious spinach/artichoke filling rolled into puff pastry but don’t wait until the holidays to make them these can enjoyed anytime!

Notes from our test kitchen; for easy rolling make certain that the puff pastry sheets are completely thawed, to thaw leave the sheets out at room temperature for about 40-50 minutes

Yield 40 spirals (estimated)

Ingredients:

1 (17.3 ounce) package frozen puff pastry (2 sheets, such as Pepperidge Farm Puff Pastry)

1/2 cup mayonnaise (such as Hellman’s mayonnaise, do not use salad dressing)

1 large garlic clove minced (or use 1 teaspoon garlic powder)

1/2 cup freshly grated Parmesan cheese

pinch cayenne pepper

1 teaspoon onion powder

1/2 teaspoon freshly ground black pepper, or to taste

1 (10-ounce) package frozen chopped spinach (cooked according to package directions then hand-squeezed dry to remove all moisture)

1 (14-ounce) can artichoke hearts, drain and chopped

Instructions:—————————————————

Line a large baking sheet with parchment paper.

In a bowl combine the mayonnaise with garlic, Parmesan cheese, cayenne pepper, onion powder and black pepper; mix thoroughly.

Mix in spinach and chopped artichokes.

Unfold 1 puff pastry sheet on a lightly floured surface.

With the short side facing you spread half of the spinach mixture onto top of the pastry sheet to within 1-inch of the edges.

Starting at the short edge then roll up jelly-roll style.

Repeat with remaining puff pastry sheet and spinach mixture.

Using a serrated knife slice each roll into 20 (1/2-inch) slices.

Place the slices 2-inches apart onto baking sheet.

Bake at 375 degrees F for 15 minutes or until golden brown.

Serve warm or room temperature.

One of my favorite burgers! you may omit the jalapeno but don’t not omit the cream cheese feel free to season with your favorite spices…plan ahead the burgers need to be refrigerated overnight to blend flavors

Yield 8 burgers

Ingredients:

1 large jalapeno pepper, seeded and finely chopped

1 (8-ounce) package cream cheese, softened

1 garlic love, minced (can omit if desired if you are a garlic lover add it in!)

2 pounds ground beef

1/2 package dry onion soup mix (can use the whole package if desired)

4 cloves garlic, minced

2 teaspoons Montreal Steak seasoning (or use fresh ground black pepper)

Instructions:————————————–

In a small bowl mix the cream cheese with jalapeno and 1 minced garlic clove.

In another bowl combine the ground beef with 1/2 package dry onion soup mix (or use the whole package)  4 minced garlic cloves and 2 teaspoons Montreal steak seasoning.

Divide the ground beef into 16 equal portions.

Pat each portion into about 1/2-inch thickness (doesn’t have to be exactly 1/2-inch).

Spoon a scant 2 tablespoons of the cream cheese mixture into the center of 8 patties (do not spread).

Top with remaining patties pressing down the edges to seal the meat together.

Place on a plate/s then cover with plastic wrap and refrigerate for 24 hours or up to 2 days.

Heat grill to medium heat, then oil the grill grates.

Grill for about 10 minutes per side (do not press down the burger while cooking or the cream cheese mixture may drizzle out).

Delicious savory cream cheese-chicken mixture rolled into crescent rolls then baked, to blend the flavors even further the cream cheese mixture may be made a day in advance it will however need to be softened just slightly before placing on the crescent rolls, one can of jumbo crescent rolls may be used instead of the regular size

Yield 8 (16 rolls)

Ingredients:

4 ounces cream cheese, very soft

1/4 cup butter, very soft

3 tablespoons mayonnaise

small pinch dried Italian seasoning, optional (rubbed between fingers to release flavors)

1 garlic clove, minced or 1/2 to 1 teaspoon garlic powder

1/2 teaspoon seasoned salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

1/3 cup finely chopped onion (can use 1 green onion, finely chopped)

2 large chicken breasts, cooked and finely chopped

1/2 to 3/4 cup finely grated cheddar cheese

2 (8-ounce) cans refrigerated crescent rolls

melted butter

Parmesan cheese

Instructions:

Preheat oven to 350 degrees F.

Lightly grease a large baking sheet

In a large bowl combine cream cheese with soft butter,  mayonnaise, Italian seasoning, garlic, seasoned salt and black pepper; mix until smooth and well combined.

Mix in onion, chopped chicken and shredded cheddar cheese.

Season with more salt and pepper if needed (if the mixture is very dry then mix in more mayonnaise).

At this point you may cover and refrigerate for 24-48 hours, the mixture will need to be slightly softened before using.

Unroll both cans of crescent roll dough and separate into triangles.

Spoon a heaping tablespoon of the cream cheese mixture onto the center of each crescent triangle placing onto the wide end.

Bring edges up towards the center around the cream cheese mixture and pinch to seal then roll up.

Transfer to baking sheet.

Brush each bundle with melted butter then sprinkle Parmesan cheese over the top.

Bake for 20-25 minutes or until golden brown.

Taken from my “Favorites” file….

This makes two of the most delicious moist apple loaves and you can also bake them in mini loaf pans, fresh blueberries may be replaced for the chopped apples..instead of chopping the apples they may be coarsely grated into the flour mixture..

the loaves may be drizzled with a vanilla glaze if desired, to make glaze mix 1 cup confectioners sugar with 1 tablespoon light cream or milk and 1 teaspoon vanilla until smooth then drizzle over the tops of the cooled loaves

Yield two (9 x 5-inch) loaf cakes

Ingredients:

3 large eggs

2 cup sugar (can use half white sugar and brown sugar)

1 cup vegetable oil (can use canola oil)

1 tablespoon vanilla or maple extract

2 cups applesauce (sweetened or unsweetened)

1/2 cup sour cream

3 cups all-purpose flour

2 teaspoons cinnamon

1/4 teaspoon nutmeg (can use more)

1 teaspoon baking soda

1/4 teaspoon baking powder

2  apples, peeled cored and chopped

3/4 cup chopped walnuts or raisins, optional

Instructions:

Preheat oven to 350 degrees F.

Grease and flour two 9 x 5-inch loaf pans.

In a large bowl beat eggs with sugar, oil and vanilla or maple extract for about 3 minutes.

Beat in applesauce and sour cream until blended and combined..

In another bowl combine flour with cinnamon, nutmeg,  baking powder and baking soda (if you are grated the apples then add them into the flour mixture).

Add the flour mixture to the wet mixture beating on low speed until just blended.

Mix in apples and nuts.

Divide the batter between the two loaf pans.

Bake for about 75 minutes or until loaves test done.

A rich moist chocolate cake with a delicious cream cheese coconut filling then topped with chocolate glaze

for greasing the pan see my pan release

Yield 12-14

Ingredients:

CAKE:

2-1/3 cups sugar, divided

1 cup cooking oil (such as vegetable or canola oil)

2 large eggs

3 teaspoons vanilla, divided

3 cups all-purpose flour

3/4 cup unsweetened baking cocoa, sifted

2 teaspoons baking powder

2 teaspoons baking soda

1-1/2 teaspoon salt

1 cup very strong brewed coffee, cooled (or dissolve 2 teaspoons of instant coffee granules in 1 cup very hot water then cooled)

1 cup buttermilk

1/2 cup chopped nuts (walnuts or pecans)

1 (8-ounce) package cream cheese, softened

1 large egg

1/2 cup sweetened flaked coconut

1 cup semi- sweet chocolate chips

CHOCOLATE GLAZE:

2 tablespoons melted butter

1 cup confectioners sugar, sifted

3 tablespoon unsweetened cocoa powder, sifted

1-3 tablespoons hot water

2 teaspoons vanilla

Instructions:———————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Generously grease a 12-cup bundt pan.

For cake; in a large bowl beat 2 cups sugar with oil,  eggs and 2 teaspoon vanilla on high speed of an electric mixer for 2 minutes.

In a bowl sift he flour with cocoa powder, baking powder, baking soda and salt.

In another small bowl combine the coffee with buttermilk.

Add the flour mixture and the coffee mixture to the egg mixture then beat at medium speed for about 3 minutes.

Stir in 1/2 cup nuts.

Pour half the batter into prepared bundt pan.

In a medium bowl beat the cream cheese with 1/3 cup sugar, 1 egg and 1 teaspoon vanilla until smooth and well combined; mix in coconut and chocolate chips.

Spoon the cream cheese mixture over the cake batter in the pan leaving about a 1/2-inch border around the center and the edge of the pan.

Top with remaining cake batter.

Bake in preheated oven for about 1 hour or until the cake tests done.

Cool in pan for 15 minutes then remove to a wire rack to cool completely.

To make the glaze; in a medium bowl combine all glaze ingredients together until smooth and combine adding in water if necessary to achieve desired consistancy for glazing.

Drizzle over cooled cake