Autumn Chopped Salad

From Monique Rogers

Made this for the first time tonight.  Loved it even though I forgot the bacon.  I used 1/2 cup of dressing, though (rather than the full cup).  6 TBSP of poppy seed and 2 TBSP balsamic vinaigrette and I mixed them together before pouring. 

Ingredients
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman’s Own Light Balsamic Vinaigrette)

Instructions
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

mini chocolate nutella popovers

These are fantastic!  Everyone who ate them loved them.

Yield:  24 bite-sized popovers or 8 large popovers

• 1 can Pillsbury honey butter Grands refrigerated biscuits (8 biscuits)
• Mini chocolate chips
• Nutella

Roll out each biscuit until it is about 1/4 inch thick and spread with nutella to the very edge.  Then sprinkle with mini chocolate chips.  Roll up each biscuit like a burrito and cut into three pieces.  Place each piece (with the spiral cut side facing up) into a compartment in a mini cupcake pan.  (To make 8 larger popovers, place all 3 cut pieces in one compartment of a regular sized cupcake pan.) 

Bake according to the package directions.  While the popovers were hot, I stirred together a little powdered sugar, milk and a smidge of vanilla to make a glaze to drizzle on these sweet little mouthfuls!