These are like individual cherry pies. SO good too! 3/4 cup flour 1/2 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 cup Butter 1/2 cup Chopped Nuts, if desired 1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated biscuits 1 can (21 oz) apple, blueberry or cherry pie filling 1 to 1 1/2 cups whipping cream Cinnamon-sugar 1. Heat oven to 350F. In medium bowl, mix flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in nuts. 2. Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour mixture. (Cups will be full.) 3. Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on cooling rack. Cool 10 minutes. 4. In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator.

Another recipe out of our local paper. We love quinoa, so I'm making this soon. Quinoa with Greens and Blue Cheese (The Record) 1 medium onion, cut into rings olive oil 1 clove garlic, minced 2 cups spinach leaves (or kale, rapini or arugula) rinsed and firmly packed juice and zest of half a lemon 1 cup quinoa 1 1/2 cups vegetable or chicken broth 1/2 cup blue cheese, broken into chunks handful of almonds 1 medium tomato chopped parsley for garnish Over medium-high heat, saute onion rings with some olive oil. Reduce heat to medium-low, cover and cook 5-10 minutes. It should be soft and almost sweet with lightly browned edges. Add the garlic in the last minute of cooking. It should just colour to a pale gold. Add the spinach with just the water that clings to the leaves after rinsing. Sprinkle with salt. Cook a few minutes on medium-high heat, covered, until wilted. Stir to mix with the onion. When spinach is wilted add the lemon juice and zest. Add the quinoa, stirring to coat with the oil. Add 1 1/2 cups of broth; bring to a boil and cover. Cook on medium-low heat 15 minutes. Remove the lid and stir to cook off any remaining liquid. Remove pan from heat and toss in the blue cheese and almonds. Divide the mixture between two warmed plates and top with diced tomatoes and chopped parsley.

Tender-Crisp Spring Braise (Better Homes & Gardens) 3 Tbsp. olive oil 8 oz. new potatoes, cut into 1/2-inch thick slices 4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces 4 cups mushrooms, halved (12 oz.) 1 large onion, cut in thin wedges 3 cloves garlic, peeled and sliced 1 lb. asparagus, trimmed and cut in 1-1/2-inch pieces 2 skinless, boneless chicken thighs, cut into strips 1/2 tsp. salt 1/4 tsp. pepper 3/4 cup reduced-sodium chicken broth 1 tsp snipped fresh tarragon 1. In extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat. Evenly layer potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside. 2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper. Makes 4 servings.

patti: Per your request on the what's for dinner thread, I'm posting my meat 'muffin' recipes. Salmon or Tuna Muffins 1 tbsp. lemon juice 14.7 oz can salmon or 2 (6 1/2 to 7 oz.) cans tuna, drained & flaked 3/4 c. med. white sauce (homemade) 1/4 c plain ff yogurt (or you can use an egg) 1/2 c. chopped celery 2 T minced dried onions 3/4 c. cracker crumbs Add lemon juice to salmon. Place cracker crumbs in bowl. Add white sauce, yogurt, celery, onion flakes, dash of pepper. Mix in salmon/lemon juice. Let sit in fridge to soften onions for approx. 30 minutes. Bake in greased muffin/cupcake pan. Bake 30 minutes in a preheated oven/350 degrees. Usually get 8 or 9 muffins. Chicken Muffins 2 tbsp lemon juice 2 (9.75 oz) canned white meat chicken (packed in water, well drained) 1 c med white sauce (approx) 1/4 c plain ff yogurt (or you can use an egg) 2/3 c chopped celery 2 T minced dried onions 1 1/3 c cracker crumbs. Add lemon juice to chicken. Place cracker crumbs in bowl. Add white sauce, yogurt, celery, onion flakes, dash of pepper. Mix in chicken/lemon juice. Let sit in fridge to soften onions for approx. 30 minutes. Bake in greased muffin/cupcake pan. Bake 30 minutes in a preheated oven/350 degrees. Usually get 12 muffins. Shirley