Thanks Mary. It took some looking--but I found the original recipe. Posting it here along with a link to the page/story it appeared in. Wild Mushroom & Goat Cheese "Pop Tart" with Balsamic Drizzle Recipe from John Currence, presented on CBS News Early Show Saturday Edition on 11/7/09. INGREDIENTS: Tart Dough 1-1/4 cup All-Purpose Flour 1/4 teaspoon Salt 1-1/2 teaspoons Dry Thyme 1/4 teaspoon Cayenne Pepper 1/2 cups Chilled, Unsalted Butter, cut into small pieces 2-1/2 tablespoons Ice Water METHOD: In the bowl of a food processor, combine the flour, thyme, cayenne and salt; pulse to combine. Add butter to the flour mixture and pulse again until mixture resembles coarse cornmeal. Remove to a separate bowl and, using a fork, stir in the ice water just until dough comes together nicely. Knead briefly, form pastry into a ball and chill for 1 hour. Roll pastry out on a lightly-floured work surface into a circle approximately 1/4-inch thick. Cut into rectangles just smaller than a typical Pop-Tart. Re-roll scrap and cut again. Place the 8 rectangles on a cookie sheet in the refrigerator, covered in plastic. INGREDIENTS: Wild Mushroom Pop Tart Filling 3 cups Seasonal Mushrooms (Shiitakes are perfectly acceptable), sliced 5 tablespoons Shallot, diced 6 tablespoons Garlic Clove, thinly sliced 4 tablespoons Peanut Oil 2 teaspoons Dry Thyme 2 teaspoons Salt 2 teaspoons Black Pepper METHOD: Combine 4 tablespoons oil, shallot and garlic in a sautpan and bring to a simmer stirring constantly. Remove garlic and shallot when browned and add rest of the oil to the pan. Stir in sliced mushrooms and season immediately with salt and black pepper. As mushrooms begin to wilt, add thyme and remove from heat. Once cooled, add crispy shallot and garlic to mix. Reserve to make "Pop Tarts" ASSEMBLY INGREDIENTS: 1/2 cup Goat Cheese 1 Egg Tart Dough Recipe Filling METHOD: Lay four of the tart dough rectangles on a lightly floured work surface. Cover each with a thin layer of the wild mushroom mixture, making sure to leave ½-inch of the edge exposed all the way around. Crumble 2 Tbsp of goat cheese onto each of the four tart bases. Brush the edge of each tart with egg and lay a second piece of tart dough over the top. Crimp the edges with the tines of a fork. Brush the tops of each with a bit more egg, cut small vent holes and sprinkle with a pinch of salt. Bake these in a 350º oven for 20 minutes or until golden brown. INGREDIENTS: Balsamic Drizzle 1-1/2 cups Balsamic Vinegar 1 orange, zest and juice 2 tablespoons Brown Sugar 1 tablespoon Soy Sauce METHOD: Combine the above ingredients in a non-reactive saucepan and bring to a boil. Simmer over medium heat until reduce by half. Drizzle over warm Pop Tarts. Enjoy! Here is a link that might be useful: Savory pop tart-type recipe

Something I LOVE, but rarely buy due to it usually being sold in huge sizes for single me, is something called a hubbard squash. It is sort of football shaped, but rounder. Has deep furrows. Sort of looks like a huge acorn squash, but the colors of the rind are a little bit different. Sort of a bluish green, and perhaps I have seen orange ones. Anyway, the flesh is very orange. I have heard a rumor that it is hubbard squash that is used in canned "pumpkin." It is real tasty, but I can't eat it up fast enough to warrant buying it. I have made pumpkin pie from a fairly large, ubiquitous pumpkin. Not sure if it was a prime pie variety but I doubt it, a friend bought it. It was OK, pie tasted good, but yes, a stringier texture than what we are probably used to.

momj74 LOL. So far I KNOW about: Blueberry pies (yes that's plural), apple pies (again more than one), pecan pie (and yes I've been asked to bring one too and she knows I'm a great baker), pear tart, cranberry bread, brownies, GF bread, trifle, TWO turkeys... I know we will be there for 4 days but I truly hope she doesn't push all this food. I'm on day 8 of 90 for WW (small goals) and I will be SO mad if I ruin it. I am going to take all my ingredients weighed out, mis en place and mixed if appropriate and bake at her house. Thanks for all the advice

There is one flavor I like, S'Mores. They have a graham cracker crust instead of the normal pastry ones. When it's warm, they are yummy, but cold-blah! The other ones seem kind of gross. My kids would LOVE them, but I refuse to buy them (other junk sneaks in, but this one I'm serious about) THe packs I see have 20 grams of sugar in one piece. That's worse then most candy bars.That's why I don't eat them anymore. Once in a while my lovely DH buys a box. I've never bought Toaster Strudel. That's also something my kids would like, but it seems like just sugary waste of carbs. I try to make breakfast healthy and no chocolate ever! We certainly aren't perfect, but I'm afraid to start bad habits. If we buy sugar cereal the kids eat it as a snack, instead of meal.