Chicken Cashew Bundles

INGREDIENTS
1 1/2 cups chopped cooked chicken (I use Perdue Shortcuts)
1/4 cup finely shredded carrot
3 tablespoons sliced green onions (3 medium)
3 tablespoons chopped cashews
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup hoisin sauce
2 cans (8 oz) Pillsbury reduced fat refrigerated crescent dinner rolls


DIRECTIONS
Pre-heat oven to 375
In medium bowl, mix all ingredients except dough; set aside
On ungreased large cookie sheet, unroll dough & separate into 4 rectangles
Press each into rectangle, firmly pressing perforations to seal
Spoon about 1/2 cup chicken mixture onto one end of each rectangle
Fold dough in half over filling and firmly press edges with fork to seal
With fork, prick top of each to allow steam to escape
Bake 13 to 18 minutes or until deep golden brown

Carrot Oatmeal Chocolate Chip Cookies

Mmm, sneaky, sneaky carrots! This recipe is originally from Taste of Home, with a few minor changes of my own. Plus, I've halved the recipe here so it doesn't make ridiculously huge quantities, as the first time I made it we had approximately 1 zillion cookies. If you have to feed a roving band of teenagers or something, feel free to double it back up.



Ingredients:
1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup shredded carrots
2 cups quick cooking oats (I used old-fashioned oats with no problem)
3/4 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips (NOTE: these cookies are only nut-safe if nut-free chocolate chips are used! Read the ingredients closely to make sure the chips are nut-free and were not manufactured in a plant that also processes nuts)

Directions:

In a large mixing bowl, cream the butter, shortening, sugar, and brown sugar. Beat the eggs and vanilla. Add the carrots; mix well.

Combine the oats, whole wheat flour, all-purpose flour, baking soda, and salt. Add to creamed mixture and mix well. Stir in the chocolate chips. Cover and refrigerate for at least 4 hours.

Preheat oven to 375 degrees. Drop by rounded tablespoonfuls 3 inches apart onto baking sheets coated with cooking spray. Bake for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.