Turkey Cranberry Croissant

Turkey Cranberry Croissant

1 package (8 ounces) cream cheese, softened
1/4 cup orange marmalade
1/2 cup chopped pecans
6 croissants, split
1 pound cooked turkey, thinly sliced
3/4 cup whole berry cranberry sauce
6 red leaf lettuce leaves, washed and chilled

In small bowl combine softened cream cheese, marmalade and pecans.

Spread cream cheese mixture on both halves of croissants. Layer turkey, cranberry sauce and lettuce on bottom half of croissant.
To serve, top with other half of croissant.

Makes 6 servings.

Dutch Apple Pie Recipe

Ingredients
2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup quick-cooking oats
3/4 cup butter, melted
FILLING:
2/3 cup sugar
3 tablespoons cornstarch
1-1/4 cups cold water
3 cups diced peeled tart apples
1 teaspoon vanilla extract
Directions
In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.

Buttery Sweet Potato Casserole Recipe

Ingredients

2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed
1/2 cup sugar
1 egg
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
Dash salt

TOPPING:

1 cup coarsely crushed butter-flavored crackers (about 25 crackers)
1/2 cup packed brown sugar
1/4 cup butter, melted
Directions
In a large bowl, combine the first six ingredients. Transfer to a greased 8-in. square baking dish. Combine the topping ingredients; sprinkle over sweet potato mixture.
Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°. Yield: 6-8 servings.