Saturday's paper included this year's Milk calendar, so I'll post a recipe periodically from it. Gooey Chocolate Cranberry Squares (Milk calendar) Crust 1 1/2 cups flour 1/2 cup sugar 1/2 tsp salt 1/2 cup butter, softened 1/4 cup milk Topping 1 2/3 cups sugar 1/2 cup unsweetened cocoa powder 2 tbsp flour 1 cup milk 3 eggs 1/3 cup butter, melted 2 tsp vanilla 1 cup dried cranberries Preheat oven to 350. Line a 13x9 metal baking pan with foil, leaving 2" overhang at each end; lightly butter foil. In a large bowl combine flour, sugar, salt and butter; using your fingers or pastry blender, work butter into flour until butter is well blended and mixture starts to clump. Add mik and stir with a fork until a soft dough forms. Gather handfuls of dough and drop over bottom of prepared pan. With floured fingers, press dough evenly into bottom of pan and 1/4" up sides. Bake 15 minutes or until edges are golden and top is firm. In another bowl, whisk sugar, cocoa and flour; gradually whisk in milk. Whisk in eggs, butter and vanilla until blended; stir in dried cranberries. Pour over hot crust, spreading evenly. Bake for about 30 minutes until topping is evenly puffed and center jiggles just slightly when pan is moved. Let cool completely in pan on a rack. Remove cake from pan and cut into squares or bars.

This is a very fast and simple entree that will wow a visitor! Boursin and Spinach Stuffed Chicken Breasts BOURSIN CHICKEN 4 boneless chicken breasts Salt and pepper, or seasonings of your choice 5.2 ounce package Boursin garlic and herb cheese 10 ounce package frozen chopped spinach, thawed and drained very well 2 tablespoons butter To prepare the chicken, trim off any fat. Butterfly the chicken by making a shallow vertical cut into the middle of the thickest part of the breast and then running the knife horizontally toward the outside stopping within a quarter to half inch of the edge. Fold out the flap you just cut. Cover the chicken with a piece of plastic wrap and pound until it's a thin even thickness all over. Season on both sides with salt and pepper, I use a little seasoned salt. Stir together the Boursin cheese and spinach. Place 1/4 of the spinach mixture in a pile in the center of each chicken breast. Fold all the sides of each breast up and over the filling to completely cover it. Gently squeeze the seam to seal the opening. Carefully place seam side down in a greased baking dish. I lined my pan with nonstick foil. Tuck in any stray ends of the chicken. Sprinkle with seasoning salt or garlic powder. Divide the butter into 4 equal pats and place one on top of each piece of chicken. Bake at 375 for 25-30 minutes or until chicken juices are no longer pink. Serve at once. If you are not carbohydrate sensitive you can flour, bathe in egg and coar with bread crumbs and pan fry to brown before baking.

I'm going to post a recipe that Cherryfizz shared a little while ago. I made it for dinner recently using chicken breasts and we loved it! Thanks, Anne. Tangy Lime Chicken 8 chicken thighs - boneless, skinless 2 lemons juiced 2 limes juiced (I often use the zest) 1 garlic clove minced or pressed 1/4 tsp dried thyme 1/8 tsp dried oregano 1/8 tsp pepper 1/3 cup white wine or chicken broth 1 tbsp butter or margarine In large bowl or plastic ziploc mix together the juices, garlic, thyme, pepper, oregano and wine. Add chicken and refrigerate for 30 minutes. Remove chicken from marinade and arrange in large baking pan in a single layer then pour marinade over chicken pieces. Dot with butter and bake at 425F for 40 minutes basting every 10 minutes with pan juices. To serve arrange chicken pieces on platter and spoon pan juices over top, garnish with lemon and lime twist Serves 4

I had some buttermilk that I wanted to use up, and made these buns. They are similar to Caroline's easy spoon rolls, in that the dough rises and stores in the frig. So now we have 2 recipes that are easy to keep on hand and use. I tore of a section and cut rounds with a cookie cutter, flattened them and folded them in half. They puffed up like crazy! They can be put in muffin tins, cut in triangles and rolled like crescent rolls....whatever you want to do with them. I love the idea that when they are formed, they are immediately baked....no rising required. The recipe came from Bumblebeez at the Cooking Forum. The dough is very soft, so add flour as needed to the board and dough to make it easy to handle when lightly kneading. Buttermilk Refrigerator Rolls 1 Package dry yeast 1/2 cup warm water 1/2 cup melted butter 4 1/2 cups all purpose flour 1/4 cup sugar 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon soda 2 cups buttermilk Dissolve yeast in warm water in a large mixing bowl. Let sit 5 minutes. Stir in butter. Combine dry ingredients; add to yeast mixture along with buttermilk. Stir well. Turn dough out on a floured surface, knead gently a few times and shape into a ball. Place in greased bowl, cover, and refrigerate until needed. Keeps for one week. Break off a soft ball sized lump of dough and roll into a circle about 1/4" thick. Cut into pie shaped wedges and roll up from the wider edge into crescent shapes. You do not have to let them rise again. Bake on greased baking sheet at 400 for 8-10 minutes.