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Cream Cheese Berry Roulade

14 Apr

I have about 20 some-odd recipes sitting in my drafts…I am falling so behind! But I am in the process of making a fabulous Prom dress for my neighbor’s daughter. It is going to be so pretty (I’ll have to sneak in a few pictures)! But I am learning a lot on this project, and am finding that learning a lot requires making a lot of mistakes. I almost cried when I got the bodice all put together only to find that I got a section caught in the serger and cut a nice little hole in the very delicate chiffon. After a sleepless night trying to figure out how to fix it, I finally concluded that I couldn’t fix it and would have to replace the panel. It was a grand mistake…painfully grand. But I have been ever careful of my serger edge ever since. Yay for me.

Thank goodness I had a little slice of this heaven sitting in my fridge so I could wash the bitterness of a careless mistake down with a truly sweet treat. Delicious beyond words. So easy. Don’t skip the whipped topping. And don’t cut holes in Prom dresses.

P.S> The whipped topping can also be used for a great fruit dip!!!

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Ingredients:

2 packages Crescent Rolls
8oz Cream Cheese
2 tbsp Brown Sugar
1 tsp Vanilla
1/2 cup Fruit Preserves (strawberry, blackberry…I used plum!)
Fresh Strawberries
Fresh or Frozen Blueberries
1 Lemon
Confectioners Sugar
1 egg

Lay out the crescent rolls and press seams together. Mix cream cheese with brown sugar and vanilla until soft. Spread inside crescent rolls. Then spread preserves on top. Sprinkle blueberries and strawberries on top. Pull edges of crescent rolls over. Egg wash pastry. Bake at 375 for 20 mins. In separate bowl mix juice and zest of a lemon with confectioners sugar until it becomes an icing. Garnish with strawberries.

Whipped Topping:

  • 1 large (5.1 oz) instant vanilla pudding
  • 32 oz. container vanilla yogurt
  • 8 oz. container Cool Whip
  • 1 pkg. frozen strawberries

Mix together pudding mix and yogurt. Fold in whip cream. Fold in strawberries.

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Sticky Pear Crescents

27 Nov

We made these for family night last week. My two year old was in charge of treats, so we tried to pick something easy enough for her to help with. I figured these would end up being tasty, but nothing special – crescent rolls and pears…no big deal…right? Ummmm, wrong!!! These were ridiculous – it must have been the caramel (I used our homemade caramel instead of caramel topping) and the glaze on top. That, and the pear is just different enough from apple that it tastes somehow more special. Plus the pecans…ok, so the whole thing is just really good. The leftovers didn’t last long because I almost liked these better cold and they were too easy to snack on. There is a pear inside, so that makes it ok to eat 4 in a row – that’s the rule.

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Ingredients:
2 large ripe pears, peeled, cored
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1/2 cup caramel topping
3/4 cup butter or margarine
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup chopped pecans
Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cut each pear lengthwise into 8 slices. Unroll both cans of dough on work surface; separate into triangles. Spread about 1 teaspoon caramel topping on each triangle to within 1/4 inch of bottom edge. Place 1 pear slice across wide end of each dough triangle to within 1/4 inch of edge. Roll up, starting with wide end. Place point side down in baking dish.
In 1-quart saucepan, melt butter over medium-high heat; stir in brown sugar and cinnamon. Cook, stirring occasionally, until brown sugar is dissolved. Pour over pears. Sprinkle with pecans. Bake 30 to 35 minutes or until golden brown.

 

Pumpkin Cheesecake Crescent Rolls

1 Oct

Let the pumpkin-fest begin! I love Fall, and I love pumpkin, so I will probably make every recipe I find that mentions pumpkin…you have been warned.photo 1

Ingredients:

Rolls –

2 pkgs crescent rolls

6 Tbsp cream cheese, softened

1/2 cup powdered sugar

1/4 cup pumpkin puree

1/4 tsp ground cinnamon

1/4 tsp allspice

Glaze –

2 Tbsp cream cheese, softened

1 cup powdered sugar

1 Tbsp milk

Preheat oven to 375^F. To make filling, beat cream cheese, powdered sugar, pumpkin, cinnamon,  and allspice until fully combined. Unroll crescent rolls and separate into triangles. Scoop a large spoonful of filling into the center of the triangle. Roll up the crescent carefully, and place on parchment paper-lined baking sheet. Bake for 11-13 min. Cool crescents. To make glaze, mix all ingredients until creamy. Drizzle or put glaze in a ziplock bag, snip a small hole in the corner, and pipe glaze onto rolls.

Apple Fritters

13 Aug

Tried these out for breakfast the other morning – yum! I was expecting them to be like the bear claw donuts…apparently I’m not so ‘in the know’ when it comes to fritters. They are like little, deep fried muffins (and who can go wrong with deep fried?). They have a nice crunch to the outside, which compliments the soft inside ever so nicely. These are done in a couple minutes – and that’s including mixing up your batter. I love fast. Drizzle them with icing while their still hot and eat away.

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Ingredients:

Fritter –

1 cup flour

1/4 cup sugar

3/4 tsp salt

1 1/2 tsp baking powder

1 tsp cinnamon

1/3 cup milk

1 egg

1 cup chopped apple

Glaze –

2 cups powdered sugar

1 1/2 Tbsp milk

Combine flour, sugar, salt, baking powder, and cinnamon. Stir in milk and egg. Fold in apples. Heat oil in a skillet – about 1 1/2″ deep. Carefully add dough in heaping tablespoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes until both sides are browned. Transfer to paper towels to absorb excess oil. Make glaze by mixing powdered sugar and milk. Drizzle over fritters.

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Cheesecake Crescent Rolls

24 Jul

Beware: if you do not practice some serious self control, you will eat the entire pan of this in one sitting. You would never guess that it is made with refrigerated crescent rolls! I modified the original recipe and cut the filling in half – I love me some filling, but I felt like it was way too much and made it too rich. I’d rather have a piece that leaves me wanting more, although maybe that’s a bad thing! If you’re a cheesecake-a-holic (although this is a little more custard-esqe) then double it up and revel in the richness. These are best enjoyed warm, so use that as an excuse to have another :). Great for a sweet breakfast or as a dessert.

Cheesecake Crescent Rolls

Ingredients:

1 can crescent rolls
1/2 (4 oz) pkg cream cheese
1/2 tsp vanilla
1/3 cup sugar
2 Tbsp butter melted
Cinnamon/sugar

Unroll and spread half of can of rolls into bottom of 8×8 pan. Combine cream cheese, sugar, and vanilla until smooth. Spread over roll layer and top with remaining rolls. Melt butter and spread over top, sprinkle generously with cinnamon/sugar. Bake at 350^F for 20-30 min

Super good with strawberries!!!

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