Ingredients:
>2 tsp beef bouillon granules
>1 (12 oz) jar homestyle cream of chicken gravy
>2 cups cooked chicken, chopped
>1 (9oz) box frozen spinach, thawed & excess liquid squeezed out
>1 cup cooked white rice
>1 (11 oz) can corn kernels, drained
>2 frozen puff pastry sheets, thawed
>1/2 cup hot water

Directions:
Preheat oven to 400 degrees F. Place 2 nonstick muffin cup pans (12 muffins each) onto baking sheets. Mix 1/2 cup hot water with granules until dissolved. Add gravy and stir until smooth. Mix in chicken, spinach, rice, and corn.

Unroll one pastry sheet onto lightly floured surface and cut into 12 pieces. Using a floured rolling pin, roll each piece into about 4"x4" squares. Gently place one pastry into each muffin cup to form basket shape and place a large spoonful of chicken filling into each. Repeat with second pastry sheet. Bake for 15-20 minutes, or until golden brown. Allow to cool for 5 minutes before removing from pan. Serve warm or at room temperature.

Ingredients:
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
8 tbsp (1 stick) unsalted butter
1 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 cup mini milk chocolate chips

Directions:
Preheat oven to 375 degrees F.

Spray a 12-cup muffin pan with Non-stick cooking spray or line with muffin cups. In a small bowl, mix the flour, baking powder and salt; stir with fork to combine.

Melt butter in microwave. Remove and add brown sugar. Stir well to combine. Let cool slightly.

Add egg and vanilla, stir until smooth. Stir in flour mixture, then chocolate chips.

Portion a little less than 1/4 cup of batter to each muffin cup. To simplify, use an ice cream or cookie dough scoop.

Bake until just set, 15-17 minutes. Let blondies completely cool on a wire rack before removing them from pan.

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