- 16-ounce tube refrigerated sugar cookie dough
- 1/2 cup heavy cream
- 8 ounces room-temperature cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Cherry or blueberry pie filling
Preheat the oven to 350°F. Open the tube of dough and cut it into 12 equal pieces. Place them into the wells of a standard-size muffin tin. Press the dough into the bottom and up the sides to the top of the tin. Bake for 10 minutes. Remove from oven and allow to cool for 10 minutes. Use fingers to flatten the dough and remove any bubbles. Run a knife around the outside edge of the cookies to loosen them from the tin. Transfer to a cooling rack and cool completely. To a medium bowl, add the heavy cream. Whip with an electric mixer until stiff. In a separate medium bowl, beat the cream cheese, powdered sugar and vanilla until smooth. Add the whipped cream into the cream cheese mixture and beat until just combined. Refrigerate for 20 minutes. To assemble tarts, place a generous spoonful of the cream cheese mixture into the center of each cookie. Top with a dollop of pie filling. Refrigerate until serving.
- 5 ounces salad greens (arugula, spinach or spring mix)
- 1 quart strawberries, hulled, cut into quarters
- 1 pint blueberries
- 1/2 cup chopped walnuts or pecans*
- 4 ounces goat cheese, crumbled
- Balsamic glaze**
Place greens into a serving dish. Top with berries, nuts and cheese. Drizzle balsamic glaze over top just before serving. *Tip: For a richer flavor, toast the nuts before adding them to the salad. Place them into a small skillet over medium heat and cook, tossing them frequently, until they begin to brown and become fragrant (watch closely so they don’t burn). **Balsamic glaze can be found near the vinegar in the grocery store; however, if it’s not available substitute a balsamic vinaigrette dressing.
- 3 pounds boneless, skinless chicken breast
- 1 teaspoon kosher salt
- 8 ounces cream cheese
- 1-ounce packet powdered ranch dressing mix
- 1/2 cup cayenne pepper sauce, such as Frank’s RedHot
- 12 slider buns
Place chicken into a slow cooker and sprinkle with salt. Add enough water to cover the chicken. Cook until it falls apart easily, about 3-4 hours on high or 6-8 hours on low; drain liquid. Add cream cheese, ranch mix and pepper sauce and stir until well mixed and chicken is shredded. Serve on slider buns with optional toppings: lettuce, blue cheese crumbles, pickles, jalapeños, etc.