Make Something Monday!

Two of my favorites from Pampered Chef's Season's Best Recipe Collection from edition Fall/Winter 2003.

These are great for the holidays and easy to make even with kids.
First up is the Parmesan Rosemary Pinwheels.
Ingredients:
1 can (8oz) Pillsbury Refrigerated crescent dinner rolls
1/2 cup regular cream cheese spread
1/4 cup(1oz) grated fresh Parmesan Cheese
4 teaspoons snipped fresh rosemary or 1 teaspoon Pantry Rosemary Herb Seasoning Mix

Directions:
Preheat your over to 375. Separate dough into four rectangles on smooth side of large grooved cutting board. Press seams to seal.
Place cream cheese in small bowl. Grate parmesan cheese over batter in bowl using Deluxe Cheese Grater. Snip rosemary using kitchen shears; add to cheese mixture. Mix well using the Small mix n scrapper. Using the small spreader, spread each rectangle with about 2 tablespoons cheese mixture to within 1/4 inch of edges.
Starting at the short side, roll up each; pinch edges to seal. Cut each roll crosswise into six slices using the Serrated Bread Knife for a total of 24 slices. Place slices cut side down on large round stone. Bake 12-15 minutes or until golden brown.
Remove from over to cool and serve warm.

Yield: 24 pinwheels

Variation: Holiday Pinwheel Wreath:
Double ingredients for pinwheels. Slice each roll into four slices for a total of 32 slices. Arrange 11 slices in a slightly overlapping circular pattern, leaving a 5 inch diameter opening in center of baking stone. Arrange remaining slices outside of the first ring, slightly overlapping each other but not touching the first ring. Bake 18-20 minutes or until golden brown.

Iced Gingerbread Cookies
Ingredients:
1 package(18oz) refrigerated sugar cookie dough
2 tablespoons all purpose flour
2 tablespoons molasses
1 teaspoon Pantry Cinnamon Plus Spice Blend
1 cup powdered sugar
3-4 teaspoons milk
*Optional decorations such as sugar crystals, sprinkles and chopped nuts.

Directions:
Preheat oven to 350. Crumble cookie dough into bowl. Add flour, molasses, and spice blend; mix until completely blended using small mix n scrapper.
Using large scoop, fill cookie press with dough. Fit press with disk 4, 5, 7, or 14, making sure the number on the disk is facing outward, away from the dough. Press dough into flat Baking Stone, 1 inch apart.
Bake 12-14 minutes or until cookies are set and edges are light brown. Cool two minutes on baking stone; remove to Stackable cooling rack.
In Small Batter Bowl, combine powered sugar and enough milk to make a thick icing. Drizzle over cooled cookies. Decorate as desired. Let stand until icing sets.

Yields: About 2 1/2 dozen cookies

*pictures to come after the holidays*



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