[Liz]

Cherry Cream Cheese Crescent Danish
An easy cherry cream cheese danish, ready in min. Serve alongside Lemon Crescent Danish.

Ing-- 1 can Pillsbury Crescent Dough 4 oz cr/cheese 2 tbl sugar 1 tsp ea fresh l/juice, vanilla,
1 tbl butter melted 1 tbl brown sugar 1 tsp cinnamon 1 c cherry pie filling

Method-- Open can of dough, but do not unroll; cut roll into 8 equal slices; place slices on b/sheet. Press and flatten centers to create a shallow bowl-shape about 2 ½” in diameter; leave edges slightly higher to hold filling. Elec/mixer beat cream cheese, sugar, lemon juice, and vanilla light and fluffy. Set aside.

Pastry brush each roll w/ melted butter; sprinkle w/ combined brown sugar/cinnamon. Scoop teaspoon cream cheese filling into centers; spread to fill in cavity, leave light indent in center to hold cherries. Top each Danish with 2-3 cherries center; bake golden 350 deg 13-15 min. Fridge leftovers airtight 3 days.

[Liz]

Super Bowl Potato Snacks
Easy, loaded, oven baked potato skins a classic Super Bowl snack, and so delicious.

Ing--6 Russets, washed/scrubbed and patted dry ¼ cup melted unsalted butter ks/p, garlic powder, 1 ¼ c grated cheddar 6 slices cooked/crumbled bacon. For serving: sour cream and sliced green onions

Method--Pierce potatoes; bake 400 deg 1 hour. Remove to counter; cool to the touch. Cut each potato in half lengthwise. Scoop out, leaving about ¼" thickness around the skin. Turn oven to broil and place the rack about 6" below broiler. Brush potatoes allover with butter, sprinkle of s/p and garlic powder. Broil 6-8 min slightly golden and crispy. Add filling, sprinkle of cheese and bacon; broil 3-4 min to melt cheese. Serve w/ dollop sour cream and sliced green onions.

Make-ahead Tip: bake and scoop potatoes day before, then crisp and fill just before serving.