Fancy Fruit Puffs

by Kristi Butikofer (A girl from work made this, a take on Fruit Pizza)

Ingredients:
3 packages of frozen puff pastry shells
8 oz Package Cream Cheese (softened)
14 oz can Sweetened Condensed Milk
1/3 c lemon juice from concentrate
1 tsp vanilla
Assorted Fresh Fruit
1/3 c Apple Jelly - melted

Instructions: Bake puff pastries according to package specifications and cool on wire rack. Remove tops and soft dough inside puffs. While cooling, mix cream cheese until fluffy. Gradually add sweetened condensed milk and mix until smooth. Add in lemon juice and vanilla and stir until combined. Spoon mixture into pastry shells and top with fresh fruit. Brush with melted apple jelly and refrigerate at least one hour.

Slow-Cooker Shepherd's Pie

Slow-Cooker Shepherd's Pie
by Gaylene Verdoorn

Ingredients:
•4 medium Yukon Gold potatoes (about 2 lb.)
•1/3 cup milk
•2 tablespoons unsalted butter
•Salt and pepper
•1 tablespoon olive oil
•1 medium onion, diced
•2 cloves garlic, minced
•1 pound lean ground beef
•1 tablespoon tomato paste
•1 teaspoon Worcestershire sauce
•1 teaspoon dried thyme
•1 tablespoon cornstarch
•1 cup frozen mixed vegetables

Instructions:
Prick potatoes all over with a fork. Microwave potatoes on high, turning once, until tender, about 15 minutes. Remove from microwave, let cool slightly, then peel and mash with milk and butter. Season with salt and pepper.
In a skillet over medium heat, warm olive oil. Add onion and cook, stirring, until translucent, 3 minutes. Add garlic and cook 30 seconds longer. Add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked through and beginning to brown, 8 minutes. Stir in tomato paste, Worcestershire, thyme and 1/2 tsp. each salt and pepper. In a small cup, whisk cornstarch with 1 cup water. Add to skillet and cook, stirring, until liquid thickens slightly. Remove from heat; transfer to slow cooker.
Layer vegetables on top of meat; top with potatoes. Cover, turn slow cooker to low and cook for 3 hours.