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18 | THE COLONY NEWS | NOVEMBER 2022 | What's Cookin'? By Joyce Hansen Instructions: 1. Preheat oven to 375 degrees. Cover a 12" x 17" baking sheet with parchment paper or spray with cooking spray. 2. Press crescent roll dough into prepared sheet, pinching seams of dough together. Bake for 12 to 15 minutes until golden brown. Cool completely while preparing the rest of the recipe. 3. Beat cream cheese, sour cream and dry ranch mix together. Spread over cooled dough. Make sure veggies are finely chopped before adding on top of cream cheese mixture. Sprinkle with dill and chives. Cover and refrigerate until ready to serve. Can be made up to 24 hours in advance. Veggie Pizza Appetizer • 2-8 oz tubes refrigerated crescent rolls • 2-8 oz pkgs softened cream cheese • ¼ c sour cream • 1 oz pkg dry ranch dressing or dip mix • 2 shredded carrots • 1 c chopped broccoli • 1 c chopped bell pepper • ¼ c chopped green onions • ¼ tsp dried chives • ¼ tsp dried dill Ingredients: This is a great place to share your favorite recipes with your Colony friends. Send them to me by email at xjkangas44@gmail.com or call (951) 461-8821. We enjoy trying them. Instructions: 1. Preheat oven to 350 degrees. 2. Mix pumpkin and cake mix with a heavy spoon. Mixture will be very thick. 3. Add raisins and/or chopped nuts if desired. 4. Spoon batter into prepared muffin cups, filling right to the top. Bake for 18-22 minutes, until toothpick comes out clean. Makes 12 muffins. I made mini muffins, which bake for only 11 minutes. It made 24 minis plus 6 regular size. Variation: Add 3 eggs. Makes 18 regular-size muffins. Super Easy Pumpkin Spice Muffins Ingredients: I got this recipe from Marian Cobb, and my niece also told me about it . I made it last weekend. The muffins were moist and tasty - a real winner! • 1 box Spice Cake mix • 1 – 15 oz can of pumpkin • ½ c raisins and/or nuts if desired Instructions: 1. Lay chicken breast flat on a cutting board with smooth side up. With a long sharp knife, carefully cut horizontally through the breast, keeping knife parallel to board at all times. It will open up like a book and you will have 2 fillets. Repeat with second chicken breast. 2. Make marinade: pour olive oil into non-metallic dish. Add turmeric, salt, paprika, cayenne, cinnamon, allspice, pepper and garlic. Mix to create a paste. 3. Add chicken and coat with marinade. Cover and refrigerate for up to 24 hours. 4. Remove chicken 15 minutes before cooking. Heat a heavy pan at medium high. Remove chicken from marinade, cook for 3 minutes on each side until cooked through. Brush with honey and serve garnished with chopped parsley and lemon slices. Easy Persian Chicken Breasts Ingredients: • 2 chicken breasts • 4 tbsp olive oil • 2 tsp turmeric • 1 tsp salt • ¼ tsp black pepper • ¼ tsp cinnamon • ¼ tsp allspice • 1 garlic clove, sliced • ¼ tsp paprika • ¼ tsp cayenne-optional • 1 tbsp honey • lemon • chopped parsley, for garnish This was served with refreshments at church, and it was so good I had to have the recipe. It's an easy-to-make healthy appetizer and another great recipe using crescent roll dough. This recipe came from Lorna Moelter. She is quite knowledgeable about naturopathic remedies. Turmeric is an anti-inflammatory, a key ingredient in this recipe. It makes an exotic yet comforting dinner. Good served with rice. Makes 4 servings.

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