Turkey Cranberry Sliders
1 pkg Hawaiian Sweet Rolls, 12 count
8 ounces turkey lunch meat or leftover fully cooked turkey
1 cup prepared cranberry sauce
8 ounces provolone cheese
1/4 cup butter, melted
2 teaspoon Dijon mustard
2 teaspoons Worcestershire sauce
2 Tbsp brown sugar
½ teaspoon poppy seeds
Preheat the oven to 375 degrees. Prepare a 9×13 inch baking dish with baking spray. Slice rolls horizontally. Separate the Hawaiian Rolls, and place the bottom half of each roll into the prepared baking dish. Layer with turkey, cranberry sauce and cheese then place the top half of the rolls back on top. In a small saucepan, heat the butter, brown sugar, Worcestershire sauce, Dijon mustard, and poppy seeds over medium heat until the butter is melted and the sugar dissolved; stir often. Pour mixture over the top of the buns, and use a brush or spoon to spread evenly over the top. Cover the dish with foil, then bake the sliders for 15 minutes. Remove the foil and bake for an additional 5-6 minutes until the sliders are golden brown and the cheese is melted. Cool slightly before serving

Cranberry Brie Bites
1 sheet frozen puff pastry, from 1, 17oz box
Nonstick cooking spray
4 oz. brie cheese
1/2c.cranberry sauce, homemade or canned
3 tbsp. raw shelled pistachios, chopped
Flaky sea salt and ground black pepper, optional
Thaw the puff pastry according to package directions. Preheat the oven to 400°F. Spray a 24-well mini muffin pan with non-stick cooking spray. Place the brie in the freezer for 20 minutes or until firm to the touch. On a well floured surface, roll the sheet of puff pastry into a 10×15-inch rectangle. Cut the pastry into 4 strips lengthwise. Then, cut the pastry crosswise into 6 strips, creating 24 squares. Press the pastry squares into each well of the muffin pan, letting the excess stick up over the edges. Cut the firm brie into 24 (½-inch)slices. Place a piece in the center of each pastry square. Top each with about 1 teaspoon of cranberry sauce. Sprinkle with chopped pistachios. Bake for 15 minutes or until the puff pastry is golden brown on the edges and the cheese is bubbly. Let cool in the pan for 5 minutes. Remove the bites from the pan and garnish with sea salt and pepper, if desired.

Stuffing Stuffed Mushrooms
1lb. Baby Bella Mushrooms
Salt To Taste
1c. Prepared Stuffing
1/3c. Toasted And Finely Chopped Pecans
1/3c. Finely Chopped
Dried Cranberries
2 oz.  Cream Cheese
Preheat oven to 375°F. Wash mushrooms and remove the stems. Discard or save the stems for another purpose. Arrange the stemmed mushrooms on a baking sheet, stem side flipped up. Sprinkle with salt to taste. In a small bowl, mix the stuffing, pecans, and cranberries well. Using a knife, spread a bit of the cream cheese inside of each mushroom. Using a small spoon, mound the mushrooms with the stuffing mixture. You can press down on the filling to fit more in and make it stay put. Bake in preheated oven for 25–30 minutes, or until the mushrooms are tender and the filling is browned on top. Allow to cool for a few minutes and serve warm.