Raspberry Danish

My family has always made a Danish fruit braid at the holidays. Typically, they are ones my sister has purchased from a student’s fundraiser. Since I was hosting Christmas (for the first time and in my brand-new home), I saw this recipe on Facebook and decided to make it for the day after Christmas. It’s a pretty easy braid. I tried to replicate the candy cane design online. Mine wasn’t as pretty as the pros at Pillsbury made but I’m sure it tasted just as good.

Raspberry Cream Cheese Danish by Pillsbury
img_0535.jpg1 package of Pillsbury Crescent Rolls
4 oz. cream cheese
2 T. sugar
2 T. raspberry preserves
¾ c. fresh raspberries
1 T. butter, melted
sprinkle with sugar
¼ c. powder sugar
½ T. milk

Cover cookie sheet with parchment paper. Open crescent rolls and separate into eight triangles. Cut each triangle in half. Lay on cookie sheet in a line, slightly overlapping. Press together. Mix softened cream cheese with sugar. Spread on crescent rolls where they connect. Mix raspberry preserves with fresh raspberries. Top cream cheese mixture with it. Fold small part of triangles over fruit mixture. (Curve with you want to make a candy cane. )Top with melted butter and sprinkle with sugar. Bake at 375 degrees for 16-20 minutes. Mix powder sugar and milk together. Pour over warm braid.

Note:

  • You could substitute strawberries and strawberry preserves. If you like blueberries more, I think it would be fine without the preserved. It reminds me of this crescent roll recipe.
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Mini Maple Bacon Rolls

I normally work on Sunday mornings. Recently, it’s been my one day a week off from work. A few weeks ago, I promised Jeremiah that I’d cook us breakfast instead of going out to eat at The Big Biscuit (our go-to breakfast spot) before church. We had some leftover bacon in the fridge so I cooked up this little dish. So good!!!! Even my husband who usually avoids cinnamon to prevent heartburn scarfed them down.

I’d encourage you to use the suggested rolling pin and dental floss tips from the creator. They are very helpful. Plus, bake bacon and avoid grease l over your kitchen. We line a cookie sheet with foil and place a baking rack on top of the foil. This allows for easy bacon grease clean-up. We bake at 350 for 30 minutes.

fullsizerender-9Mini Maple Bacon Rolls from Pinterest
Rolls
2 cans of refrigerated crescent rolls
4 oz. cream cheese, softened
3 T. maple syrup
¼ c. brown sugar
¼ tsp. cinnamon
6 slices of bacon, cooked and crumbled

For Glaze
4 oz. cream cheese, softened
½ c. powdered sugar
1 T. maple syrup
2 slices of bacon, cooked and crumbed

Preheat oven 375 degrees. Mix cream cheese, maple syrup, brown sugar, and cinnamon. Unroll crescent rolls and make a rectangle. Use a rolling pin to put seams together. Cover dough with mixture, leaving about ½ inch around the edges. Crumb bacon on top. Roll up the long way. Use dental floss to cut each crescent roll log into 18 pieces. Place into mini muffin cups. Bake for 10 minutes. Let it cool for a few minutes. Top with glaze mixture and crumb with bacon.

Pumpkin Spice

Who doesn’t love the taste of pumpkin spice in the fall? This recipe is an easy way to capture the taste of pumpkin pie without all the mess.

Mini Pumpkin Pie CroissantsMini Pumpkin Pie Croissant from Pinterest
1 tube crescent rolls
2 oz. cream cheese
1/2 c. canned pumpkin
1 T. pumpkin pie spice
1 1/2 T. sugar

Topping
2 T. sugar
1 1/2 tsp. pumpkin pie spice

Cream together pumpkin, cream cheese, pumpkin pie spice, and sugar. Spread 1 1/2 tsp. of filling on each crescent roll and roll up. Sprinkle sugar and pumpkin pie spice on top. Bake at 375 degrees for 13-15 minutes.

Notes:

  • I used spreadable light cream cheese and reduced fat crescent rolls.
  • I would suggest maybe cutting the amount of filling by 1/3 or 1/2. It seemed to be a lot. I had to bake for 15 minutes to fully cook the pumpkin.
  • I would also suggest cutting the amount of topping in half. It was twice as much as I needed. I also would suggest maybe even cutting the amount of pumpkin pie spice if you don’t want to be overwhelmed by it.

The Quest Continues

100_1059If you have been following my blog for awhile, you know I’m on a mission to share 101 crescent roll recipes with you. This one comes from a popular Pinterst photo. The recipe comes from a Navy wife’s blog. Two of my uncles served in the Navy and I dated a Naval Academy alum (even visited the college in Annapolis for homecoming once) so you have to respect that. I wouldn’t say this isn’t something you couldn’t have come up with on your own but it was quite taste and a fun  way to make it.

Bacon, egg, & cheese ringBacon, Egg, & Cheese Ring
1 can of crescent rolls
5 eggs
1 c. cheese
8 slices of bacon, cooked

Scramble and cook eggs. Layout the crescent rolls in an eight sided star shape (make the wide sides lay on top of each other in the center). Top with 1/3 c. of cheese and cooked bacon. Top with scrambles eggs and remaining cheese. Pull the skinny tips up and seal together. Bake at 375 degrees for 15-17 minutes.

Notes:

  • I used reduced fat crescent rolls.
  • I used three eggs and the equivalent of two egg whites with from substitute. I also added milk because I like my eggs fluffy.
  • I used probably the equivalent of 3-4 slices of crumbled reduced sodium bacon. I thought it was plenty. You could easily use turkey bacon. If you substitute the precooked bacon, you might want to use all eight slices. If you prefer ham or sausage, you can also easily substitute.
  • I decided to smear a thin layer of nacho cheese on the bottom instead of cheddar cheese. I topped with about 1/3 c. of fat free cheese. As long as you cover it, the cheese will melt fine.
  • I cooked for 15 minutes on an air bake pan and it turned out perfect. The original recipe suggests foil or parchment paper on your cookie sheet.

Bacon-Cheddar Pinwheels

One of my favorite recipes is for Canyon Chicken. This appetizer recipe reminded me of it. Super easy and very tasty.

Bacon-Cheese PinwheelsBacon-Cheddar Pinwheels by Pillsbury
1 can of Pillsbury refrigerated seamless crescent rolls
2 T. ranch dressing
1/4 c. crisp bacon
1/2 c. shredded Cheddar cheese
1/4 c. green onions

Preheat oven to 350 degrees. Spread out crescent rolls and brush with ranch dressing. Mix onions, cheese, and bacon together. Spread over crescent. Cut into four rectangles and roll length wise. Slice each into four pieces. Place on cookie sheet standing up. Bake for 12-17 minutes.

Nutrition Info: (16 servings, facts per serving) 80 calories (50 calories from fat), 6 g. fat (2 g. saturated fat,  1 g. trans. fat), 5 mg cholesterol, 180 mg. sodium, 6 g. carbs, 0 g. fiber, 1 g. sugar, and 2 g. protein.

Notes:

  • I used fat free ranch and reduced fat cheese.
  • I think you could easily substitute parsley for green onions.
  • You could also use pre-cooked bacon or veggie bacon to save some fat/calories.
  • Reduced fat crescent rolls are another great way to reduce fat and calories.

Meat Loaf Wellington

The other day I was thinking about how I haven’t made meatloaf in while. I decided to flip through my cookbooks to see if I had any jazzed up meatloaf recipes. I ran across one for Meat Loaf Wellington that I had made once before when my mother had come to visit. I remembered it was good so I thought I would give it another spin.

Meat Loaf WellingtonMeat Loaf Wellington by Wanda Orton (Emporia, KS)
1 can of beef gravy
1 1/2 c. day-old bread
1/4 c. chopped onion
1 egg
1 tsp. salt
2 lb. ground beef
1 tube of refrigerated crescent rolls (8 oz.)

In a bowl, combine 1/4 c. gravy, bread cubes, onion, egg, and salt. Crumble meat over mixture and mix well. Press into a greased loaf pan and bake at 375 degrees for 1 hour. Remove from loaf pan and drain on paper towels. Place on a greased 13 x 9 pan and wrap in crescent roll. Bake 10-15 minutes longer or until pastry is golden brown. Heat remaining gravy and drizzle on meatloaf.

Notes:

  • I used croutons instead of day old bread. I crumbed them in a baggie before mixing with the meat.
  • I used only 1 pound of ground beef and 1/2 a crescent roll container. I baked for 45-50 minutes since I was using less meat.

Top 10

I was thinking about a recipe the other day that was one of my best. I thought I would share with all of you – the best of the best. Below are my top 10 in no particular order.

spaghetti1. Grandma Reith’s Spaghetti Sauce – I lied, this is probably my favorite recipe.
2. Mom’s Cheesy Hash Brown Potatoes – This is the best cheesy potato recipe and I’ve sampled quiet a few.
3. Concord Lutheran Church Cookbook Meatballs – These go great with the potato recipe.
4. Chicken Penne Pasta with Salsa Con Queso – This recipe has a nice little kick.
5. Chocolate Crinkles – My mother made these when I was a kid but I love my recipe even more. These are probably my signature item.
6. Grilled Shrimp & Basil Orzo Pasta – Fresh basil and feta cheese nicely accent this dish.
7. Canyon Chicken – Chicken, ranch, cheese, and bacon. You can’t go wrong this recipe.
8. Lasagna Twist Around – Reminds me of my Grandma Reith Spaghetti Sauce.
9. Aunt Linda’s Slushies – I’ve made and drank a number of drinks over the years. This is my absolute favorite.
10. Cheesy Potato Soup – It’s as close as you can get to the O’Charley’s soup. I miss that restaurant so much.

Turkey Crescent Roll Bake

I think this recipe came from a Pillsbury email around Thanksgiving time 2011. Always looking for something different to do with leftover turkey, I thought I would give it a try. Pretty simple and contains all the flavors you love of your Thanksgiving feast.

Leftover Turkey Crescent Bake
1 1/2 c. turkey cubed
1/2 c. turkey gravy
2 c. prepared stuffing
1 package of crescent rolls
1 c. cranberry sauce

In a large saucepan, mix stuffing, turkey, and gravy. Heat to boil over a medium heat, stirring occasionally. Spoon into ungreased 13 x 9 pan. Separate crescent rolls into four rectangles. Place on stuffing mixture, leaving space for steam to escape. Bake at 375 degrees for 20-25 minutes. Top with cranberry sauce before serving.

Nutritional Facts: (Makes 6 servings) 430 calories (160 from fat), 17 g. fat (5 g. saturated fat, 2.5 g. trans fat), 45 mg. cholesterol, 740 mg. sodium, 49 g. carbs, 1 g. fiber, 20 g. sugar, 19 g. protein.

Notes: Buy reduced fat and low sodium products, use all white meat, and omit cranberry sauce to make healthier.

Sweet and Salty

One of the reasons we love sweet and salty combinations is because it tantalizes two totally different taste bud sections on our tongues. This recipe was a must with words like “pumpkin”, “salt”, and “caramel” in the title. It came from Pillsbury.com. I have to say, this is one of the best new recipes I have tried this year. But I should warn you, it does have a few more steps than I usually prepare.

Pumpkin Ravioli with Salted Caramel Whipped Cream
4 T. butter, melted
6 oz. cream cheese, soften
1/2 c. canned pumpkin
1 egg yolk
1/2 tsp. vanilla extract
1/4 sugar
5 T. flour
1/2 tsp. pumpkin pie spice
1/3 c. pecans, finely chopped
2 cans seamless crescent rolls
1 c. heavy whipping cream
1/8 tsp. salt
5 T. caramel syrup
4 T. cinnamon sugar

Heat oven to 375 degrees. Brush baking sheet with 2T. of melted butter. In a large bowl, beat cream cheese and pumpkin with electric mixture on medium speed until smooth. Add egg yolk, vanilla, sugar, 3 T. flour and pumpkin pie spice, beat on low speed until blended. Reserve 4 tsp. of pecans; set aside. Stir remaining nuts into creamy mixture.

Unroll a one can of dough onto a slightly floured surface. Press dough to 14 x 12. Lightly score dough with pairing knife in half horizontally. Lightly score bottom half into 12 squares (approximately 3 x 2 1/4 in.). Spoon heaping tablespoon of pumpkin filling into center. Gently lift and position unscored half of dough over filling. Starting at the top folded edge, press down with handle of a wooden spoon to seal. Using a toothpick, poke a small hole into the top of each ravioli. Using a pizza cutter, cut between each ravioli, place 1 inch apart on cookie sheet. Repeat with remaining 1 T. flour, dough sheet, and filling. Brush ravioli with remaining 2 T. melted butter.

Bake 9-14 minutes or until golden brown.

In the meantime, beat whipping cream and salt with an electric mixer on high until soft peaks form. Beat in 2T. caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.

Remove ravioli from oven. Sprinkle with 2 T. cinnamon sugar, turn, and sprinkle back side. To serve, place 2 raviolis a dessert plate. Drizzle each with caramel syrup and a sprinkle of pecans. Spoon a dollop of whipped cream onto plate. Serve warm.

Nutrition Information: (12 serving) 380 calories (220 from fat), 25 g. fat (13 saturated and .5 g. trans fat), 70 mg cholesterol, 440 mg sodium, 35 g. carbs, 1 g. fiber, 16 g. sugar, and 4 g. protein. 45% Vitamin A and 6% calcium.

Notes:

  • I halved the recipe and used regular crescent rolls.
  • I used only 1 T. of butter by baking on an Air Bake cooking sheet.
  • I used Egg Beaters egg white instead of an egg yolk.
  • I used 1/3 less fat cream cheese.
  • I substituted fat free Cool Whip for the heavy whipping cream. I think it worked and had less fat.
  • I didn’t have cinnamon sugar so I mixed cinnamon and sugar together to make 1 T.

Sausage Breakfast Pockets

Growing up in a rural community, I am used to getting meat for holiday gifts. With an abundence of sausage, I was hunting for some new recipes to try from Taste of Home. It’s another one of my “you can cook anything with a crescent roll”.

Sausage Breakfast Pocket by Cheri Harrison
1 package of crescent rolls
1/4 lb. cooked pork sausage
1/2 c. shredded cheddar cheese
2 oz. cream cheese
1 T. dried parsley flakes

Seperate crescent rolls into four rectangles. Mix remaining ingredients in a bowl and spread on crescent rolls. Bring all four corners together at the center and twist together. Bake at 375 degrees for 14-16 minutes. Makes four servings.