CHICKEN BROCCOLI MUSHROOM BRAID

This recipe is great for a buffet table or something like a baby shower because it can be sliced into small sections...it tastes good even after it's cooled to room temperature and the braided effect of the dough looks pretty.

2 cups cooked chicken shredded (deli rotisserie chicken works well too)
½ cup red bell pepper diced finely
1 cup cheddar cheese shredded
¼ cup onion diced
2 cups chopped mushrooms
1 cup fresh broccoli, chopped
1 glove garlic (crushed)
¼ cup mayonnaise
¼ tsp. salt
(2) 8 oz. refrigerator crescent rolls (** see note)
1 egg white beaten
Sauté veggies and garlic just until tender. Add the rest of the ingredients (except the rolls) mix well and set aside. THIS NEXT PART SOUNDS COMPLICATED BUT IT IS NOT!!
Unroll ONE TUBE of crescent roll dough and pinch triangle seams together to make one big triangle (roll dough with roller to flatten and thin it a little). PLACE DOUGH ON BAKING SHEET BEFORE YOU TOP DOUGH WITH FILLING. Spoon HALF of the filling down the center of the dough. Lightly salt and pepper filling. On both sides of the filling, cut the dough in 1” strips (but don’t come too close to the filling. Pull the strips over the filling in a criss-cross fashion, pinching together where necessary. Brush dough top with egg white. Bake in preheated oven for 25-28 minutes or until golden brown, sprinkle with Parmesan cheese.
Slice & serve. REPEAT WITH SECOND TUBE OF CRESCENT DOUGH.

*NOTE: When I make this for a larger group, I double the filling and (instead of the crescent roll dough) I use bead dough. Personally, I like the crescent roll variation better (because I like less bread), however the photo I've used here was done with bread dough.

PUMPKIN-APPLE STREUSEL MUFFINS

THESE MUFFINS ARE SO DELICIOUS...YOU JUST HAVE TO TRY THEM! They are sweet, moist, full of pumpkin-apple flavor and have a sweet streusel topping. They mix up easily and come out of the oven with nice rounded tops and taste even better (if that's possible) on day two.

They are perfect for the lunch box or mid-day coffee break (recipe makes 18 muffins). These muffins freeze well and a quick re-heat in the microwave gives you piping hot muffins that taste just like they came out of the oven. STORE BAKED MUFFINS COVERED.

2 ½ cups flour
2 cups white sugar
2 teaspoons cinnamon (see substitution note below)
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon salt
2 eggs slightly beaten
(1) 15 ounce can of pumpkin
½ cup canola oil
2 cups peeled and small-chopped apple

Preheat oven to 350°. In large bowl, mix dry ingredients until well mixed, set aside. In another bowl, beat eggs slightly then add pumpkin and vegetable oil - whisk until smooth. Stir in 2 cups of chopped apples. Add pumpkin-apple mixture to dry mixture and blend thoroughly. Spoon batter equally into paper lined cupcake pans. Top with streusel topping (recipe below) and bake for 35-40 minutes at 350°. Muffins are done when toothpick inserted in center comes out clean.

STREUSEL TOPPING
2 tablespoons flour
¼ cup white sugar
½ teaspoon cinnamon
4 teaspoons melted butter

Mix streusel ingredients with your fingers until you get a dry crumbly topping. Put a little on each muffin before you bake.

NOTE: You can substitute 1 tablespoon pumpkin pie spice for the cinnamon-ginger-nutmeg combination.

NOTE: Let muffins cool down a little, but before they are entirely cold, cover with plastic wrap. Muffins should be stored covered.

NOTE: Recipe says to bake for 35-40 minutes. My oven cooked these in 35 minutes exactly.