Baked Churros with Dip

1 sheet (from 17-ounce package) frozen puff pastry dough, thawed
1/4 cup Cinnamon Sugar Butter Spread (melted for puff pastry)
1 (12.25-ounce) jar caramel ice cream topping
3 tablespoons Cinnamon Sugar Butter Spread

Directions (yield 6 braided churros):

Heat oven to 400°F. Line baking sheet with parchment paper lightly sprayed with non-stick cooking spray; set aside.
Thaw and unwrap one sheet of puff pastry, cut into three pieces along fold: cut each piece into 6 strips length-wise, about 1/3 of an inch wide each. Brush strips with 2 tablespoons melted Cinnamon Sugar Butter Spread. Braid three strips together then press ends together. Place onto prepared baking sheet. Brush with 1 tablespoon melted Cinnamon Sugar Butter Spread. Bake for 13 to 14 minutes or until golden and puffed. Remove from oven; brush with remaining 2 tablespoons melted Cinnamon Sugar Butter Spread. Return to oven; bake for 2 to 3 minutes or until golden brown and caramelized.
Place caramel topping and 3 tablespoons Cinnamon Sugar Butter Spread in small microwave-safe bowl. Microwave on HIGH (100% power), stirring every 30 seconds, until melted and smooth (1 to 2 minutes). Serve churros with dipping sauce.
Sweet and Savory Sourdough Canapés

1 loaf sliced sourdough bread (or another bakery style hearty white bread)
Cinnamon Sugar Butter Spread
1 cup of dark chocolate shavings
Pint of fresh raspberries or blackberries, rinsed
1 small block of Havarti cheese
4-5 dried apricots
Small bunch of fresh parsley

Cut sliced sourdough bread into rounds with cookie cutter (approx 1 ½ inch round). Lightly toast under broiler until light golden brown.

Spread light layer of Butter Spread onto each toasted rouch and top with Shaved Chocolate & Raspberries.

Thinly slice Havarti Cheese and apricots. Lightly spread butter on toasted round and layer with havarti slice, apricot slice and top with a small sprig of parsley.

Latte Macchiatto

Equals parts:
Steamed low-fat or fat-free milk
Espresso
Frothed milk

Pour steamed milk in bottom of cup, fill with equal parts espresso and top with frothed milk. Note espresso should sit in between milk layers. Serve immediately.