Bite-Size Bits

Peel and grate the cucumber and discard peel. Wrap grated cucumber in a tea towel and squeeze out all excess moisture over the sink. Chop ¾ cup of dill very fine, reserving the rest for garnish. Mix the cucumber, sour cream, dill, lemon juice, salt, and pepper in a bowl until thoroughly blended. Adjust seasonings to taste, then cover and refrigerate for 2 hours.

Separate the dinner rolls onto a cookie sheet lined with parchment paper and let them thaw, about 15 minutes. Split each roll into 4 pieces and form into balls. Place balls 1 inch apart on the parchment paper. Spray a piece of plastic wrap with nonstick spray and cover rolls. Place in a warm spot and let them rise to about double in size, about 15 minutes.

Preheat oven to 350 F. Remove plastic wrap and brush each ball with the beaten egg. Bake for 10 to 15 minutes, until golden brown. Let cool. When ready to serve, press your thumb into the middle of each bread bowl to make a small indentation. With a small spoon, fill the bowl with cucumber dip and place on a tray. Garnish with tiny dill sprigs.

In a large mixing bowl, beat butter on low speed for 30 seconds. Add brown sugar and cream until fluffy, 3 minutes. Add eggs one at a time, then vanilla. Beat for another minute.

In a separate bowl, combine flour with baking powder and salt. Mix well. Slowly add the flour mixture to the egg mixture and beat at low speed, until just combined. Stir in mini chocolate chips with a spatula.

Preheat oven to 375 F. Line a baking sheet with parchment paper. Transfer dough onto a lightly floured surface and shape into two 12 x 2-inch logs. With floured hands, transfer logs onto the baking sheet with 2 inches of space in between and bake for 12 to 15 minutes, or until golden brown. Cool on the baking sheet for 2 minutes, then slice each log into ½-inch pieces. Place cut-side down on the baking sheet. Put back in the oven for 3 minutes, then flip the biscotti to the other side and bake for another 3 minutes. Transfer biscotti to a cooling rack. Serve with hot tea. Store leftovers in an airtight container for up to a week.

Setting aside the “tops” of the s’mores, place Golden Grahams cereal squares on a microwave-safe plate. Stuff a chocolate chip into the middle of each marshmallow. Place one stuffed marshmallow on top of each Golden Graham. Microwave for 10 seconds or until the marshmallows puff up. Remove from microwave and place a Golden Grahams square on top of each marshmallow. 

Alternatively, grown-ups can use a crème brûlée torch to toast the marshmallows on a heat-safe surface, or, if extra careful, use small metal skewers/forks over a lit candle to toast the marshmallows. Squish together and serve with cups of hot chocolate or tiny glasses of milk. Makes about 50 s’mores.

Note: Mini-muffin pan sizes may vary. If needed, cut down the pie crust/biscuit sizes to match the size of your pan.

Note: Pot Pie Parcels can be made two ways: with biscuits or pie crust. The biscuits are perfect for packed lunches and eating at room temperature, while the pie crust version is closer to a traditional pot pie and is best served hot.

Melt butter in a skillet over medium heat. Add flour and mix well. Cook, stirring often until mixture starts to brown and smell nutty. Add cream, rosemary, parsley, salt, and pepper and stir until mixed. Add onion, vegetables, and chicken. Cook for 3 minutes. If sauce seems too thick to stir, slowly incorporate up to 1/2 cup of water until it becomes just thin enough to stir.

Spray a mini-muffin tin with cooking spray. Cut pie crust into 3-inch circles with a cookie cutter or drinking glass. Push one crust round (or one biscuit) into the bottom and sides of each muffin cup. Spoon in filling, then cover with another crust round (or biscuit). Seal edges together.

For pie crust, bake 25 minutes at 425 F. For biscuits, bake 20 minutes at 375 F. Garnish with little rosemary sprigs.