Chocolate-glazed peppermint cookies

1 package (18 oz) refrigerated sugar cookie dough

3 TBSP. finely crushed hard peppermint candy

Glaze

1/2 cup semisweet chocolate chips

1 1/2 tsp. shortening

Heat oven 350 F. Cut cookie dough into 1/4 tsp. peppermint candy in center of each slice.

Bake for 7 to 11 minutes or until slightly golden. Cool 1 minute, remove from cookie sheets. Cool 15 minutes or until completely cooled.

In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Drizzle glaze over cooled cookies. Let stand until set.

Three Ingredient Treat

1 date

1 pecan half

1 slice of cooked bacon

Remove pit from date. Fill with pecan. Wrap slice of bacon around date, and skewer with a toothpick.

Bake at 350 degrees for 5 minutes

Blueberry Turnovers

1 (8 0z) package refrigerated crescent rolls

1/2 cup fresh blueberries

1/4 cup powdered sugar

1/4 cup prepared vanilla frosting

Preheat oven to 375 degrees F. Roll out crescent dough triangles onto a baking sheet.

Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.

Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining powdered sugar. Drizzle with the vanilla frosting.