My two weeks are over and I will have to wait until October 1st to find out if I go on to the finals (45th Pillsbury Bake Off).   I'll let everyone know the outcome good or....It will be good!

            

I would love to have your vote!

My original recipe, Caramelized Onion and Peppered Bacon Flatbread, will compete with another recipe for a chance to be a finalist in the 45th Pillsbury Bake Off Contest!  Voting begins July 21st and goes until August 3rd.  I would love your vote! Go to www.bakeoff.com, register and vote. The recipe from each pair receiving the most votes at the end of the two-week period will move forward and become a finalist. The finalists will compete for a grand prize of $1 Million in March 2012 which is held in Orlando, Florida.  Being part of the Pillsbury Bake Off Contest is a dream come true!  Thanks for your vote!    Dawn Logterman                      

            

Chicken Salad

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Prep Time: 20 minutes Servings: 5

"This chicken salad is our family's favorite. It's easy and can be made ahead. I make this often as it's always requested.  Also, recipe is easily double or tripled depending on servings needed."

 
Ingredients:

2 cups cooked chicken breast, cut up 1/4 cup diced celery 1/4 cup raisins 1/4 cup dried cranberries 1/4 cup sliced almonds 3/4 cup mayonnaise 2 Tablespoons chopped red onion 1/4 teaspoon salt 1/4 teaspoon pepper 5 Croissants

Directions:

1.

Combine all the ingredients except for the croissants. Mix well.

2.

Spoon about 1/2 cup into each croissant. Serves 5 Hint: For a large group, get smaller croissants and double or triple as needed. I get the half size croissants at Sam's Club, they are the perfect size. To toast almonds: Put on cookie sheet and bake 350 for about 5-10 minutes. Check often because they will burn fast. Cooked Chicken for Chicken Salad: Place chicken breast on cookie sheet lined with foil (for easy cleanup), bake 350 for about 30-40 minutes (depends on size of chicken). Turn chicken oven half way through. Baked until done but not browned so that it doesn't get dried out. Let sit until cool and cup up into bite size pieces.

Spinach and Artichoke Dip

Prep Time: 10 Minutes Cook Time: 30 Minutes Servings: 6

"This is the best. Consisting of spinach, artichoke hearts, mayonnaise and cheese. You can always have these ingredients on hand to make this yummy quick and easy dip. It bakes in the oven until bubbly and all the cheese is melted."

Ingredients:

1 (14 ounce) can artichoke hearts, drained and chopped 1 (10 ounce) package frozen chopped spinach, thawed and drained (see note below) 1 cup mayonnaise 1 cup grated Parmesan cheese 1 cups shredded monterey Jack cheese Tip:  To drain spinach I put in a clean kitchen towel and squeeze out the liquid.

Directions:

1.	Preheat oven to 350 degrees.
2.	In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 1 cups Monterey Jack cheese. Transfer mixture to a baking dish.
3.	Bake in the center of the preheated oven until the cheese is melted, about 30 minutes.