Pesto Pinwheels

 Puff Pastry
4 C. firmly packed spinach about 12 oz.
1/2 c. dried basil
1 c. grated parmesan
1 c. olive oil
1/2 c. chopped pine nuts
1/2 tsp. salt
1/2 tsp. pepper
8 cloves garlic

Frozen Puff Pastry, dethawed

Preheat oven to 400*.  Process half the spinach and remaining ingredients in food processor for about 1 minute, add remaining spinach and process 2 minutes, scraping sides.  (can be stored in fridge up to 3 days.) cut pastry into squares, an than cut from each of  the corners about halfway toward center.  place a dollop of the pesto into center and then fold every other triangle toward center, making a pinwheel.  Cook for 8-10 minutes.

Bacon-Chicken-Ranch sliders

12 Hawaiin Rolls
1 pound thinly sliced deli chicken
8 slices cooked bacon, or real bacon bits

12 slices Colby jack or cheddar cheese
⅓ cup prepared Ranch salad dressing
½ cup butter
1 Tbsp chopped fresh chives
1 tsp garlic salt
½ tsp onion powder
2 Tbsp grated Parmesan cheese

Preheat the oven to 350°F. Line a large baking sheet with silpat.
Using a serrated knife cut through the middle of the potato rolls. Place the bottoms side by side on the pan. Set the tops aside.
In a small saucepan over medium heat, melt together the softened butter, chives, garlic salt and onion powder.
Brush the bottoms of the sliced rolls with about ⅓ of the seasoned butter.
Layer ½ of the cheese on the bottom, then arrange the chicken and bacon crumbles over the cheese. 
Drizzle with Ranch dressing. Top with the final layer of cheese.
Brush liberally with butter mixture. Place the tops on the cheese.
Brush the remaining seasoned butter on top and sides. Sprinkle with grated Parmesan cheese.
Cover loosely with foil. Bake covered for 10 minutes then uncover and bake for an additional 10 minutes or until the tops are lightly golden.
Cut apart and serve immediately with additional Ranch dressing, if desired.

Twice Baked Potatoes

Photo and recipe courtesy: http://www.iheartnaptime.net/twice-baked-potatoes/

• 6-8 Baking Potatoes
• 2 Tbls. olive oil
• 1 Tbls salt

• 1/3 half and half or milk
• 6 Tbls butter
• 1/4 cup sour cream
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1-1 1/2  c shredded cheese
• Bacon bits
• 1 bunch green onions (chopped thin)
• Can add more S&P to taste

Pre-heat oven to 400° and line a baking sheet with foil. Prep the potatoes by washing them under cold water. Next pierce the potatoes with a fork several times and then place in the pan. Brush potatoes with olive oil and sprinkle on the kosher salt. Bake potatoes for one hour (These can also be cooked via microwave to shorten the baking time). Allow potatoes to cool.
Cut potatoes in half and then scoop out most of the inside of the potato. Leave a little bit, so the skins don't tear. Mash the inside of the potatoes in a large bowl and then mix in the butter, half and half, sour cream, salt and pepper.
Once the potatoes are mashed, scoop the potatoes back into the skins.
Then top with cheese, bacon and green onions. Bake at 375 for 10-15 min or until cheese is bubbly.