Turkey Cranberry Wreath

2 pkg. (235g each) refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1cup)
1/4 C. walnuts, chopped (optional)
1 egg, separated

Preheat oven to 375°F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)

Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling. Scoop filling over seams of dough, forming a circle.

Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.

Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Yields 10 servings.

Better Than Sex Cake

WARNING!

This recipe is not for the faint of heart (or diabetics). It contains HUGE amounts of calories and probably fat - don't question this or try to change it. Just enjoy and share with a lot of friends!

1 box german chocolate cakes, prepared according to box
1 can sweetened condensed milk
1 jar hot fudge topping
12 oz cool whip
3-4 score bars, crushed

Bake cake. As soon as it comes out of the oven poke holes all over with the handle of a wooden spoon. Pour condensed milk over the top. Let cool. Spread the jar of hot fudge over the top and let this set. When set and totally cool top with cool whip and candy.

By: Kadie

Baked spinach and artichoke dip

Preheat oven to 350 degrees.

Mix:
1 (10 oz) package spinach, thawed and drained
1 (14 oz) can artichoke hearts drained and chopped
2 (8 oz) packages cream cheese at room temperature
1/2 c sour cream
4 cloves of garlic, minced
3/4 c shredded mozzarella

Topping:
1 cup shredded mozzarella
1/4 c grated parmesan
salt and pepper, to taste

Assemble and bake for 30 minutes or until the top is brown and bubbling

By:Kadie

Baked Potato Soup

2 large baked potatoes (400 degrees for 1 hour)
2/3 c butter
2/3 c milk
6 cups milk
1 heaping tablespoon chicken bouillon
3/4 t salt
3/4 pepper
2 green onions chopped
8 oz sour cream

Cut potatoes into small cubes, leaving skin on and set aside. In large pot combine butter and flour. Add the milk and bring to a boil, like making a white sauce. Stir until it thickens. Add bouillon, salt and pepper. Then add cheese, green onion and potato cubes. A few minutes before serving stir in sour cream.

Garnish with shredded cheese and crumbled bacon

By Kadie