Cashew Chicken Over Puff Pastry

Ingredients:
3 tablespoons butter
1/2 cup cashew nuts, coarsely chopped
2 cups uncooked chicken, chopped
1 cup broccoli, chopped
1/2 cup onion, diced
3/4 cups chicken broth
1 tablespoons cornstarch
1 tablespoons soy sauce

Directions:
Heat 1T. butter and cook cashews until lightly toasted. Remove nuts from pan. Heat 2T. butter, saute chicken and onions stirring often. Add chicken broth and broccoli. Cover and cook until broccoli is tender, 6 to 8 minutes. Dissolve cornstarch in soy sauce; stir into chicken mixture. Stir over medium heat until thickened. Remove from heat and add cashews.

Parmesan Cream Sauce
2 T.butter
2 teaspoons flour
3/4 cup whipping cream
1/2 cup grated Parmesan cheese
Melt butter in large skillet over medium-high heat. Add flour; cook and stir with wire whisk 1 minute. Add cream, whisking vigorously until thick and smooth, about 2 minutes. Reduce heat to low and stir in Parmesan.

Nedra's Reception Brie

Buy the baby brie from Costco and the Pesto from Costco. Lay the brie on a sheet of filo or puff pastry dough. Puff pastry is easier to work with. Then pour about 1/3 of the jar of pesto on the brie. You can roast some pine nuts and sprinkle those (generously) on top as well. Then wrap it up in the dough and bake until dough is golden. (Bake at 350 degrees for 30-40 minutes. Pastry should be golden brown.)

Spinach and Artichoke in Puff Pastry

Ingredients:
1 (10-ounce) package frozen chopped spinach, thawed
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 (17.3-ounce) package frozen puff pastry

Directions:
Drain spinach well, pressing between layers of paper towels.
Stir together spinach, artichoke hearts, and next 5 ingredients.
Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)
Bake at 400° for 20 minutes or until golden brown.