Who can resist cream cheese, chocolate, and crescent rolls? Not me! This one's a keeper!
2 (8 oz) packages cream cheese, softened
3/4 cup sugar
1 egg, separated
1/3 cup Nutella
2 (8 oz) cans crescent rolls
1/2 cup milk chocolate chips, melted
Preheat oven to 375 degrees. Spray a 9 x 13 pan with cooking spray. In a large bowl, beat the cream cheese until smooth. Add the egg yolk and sugar and mix until well blended. Fold in Nutella and set aside. Unroll one can of crescent roll dough on the bottom of the pan (pinch seams together). Spread cream cheese mixture evenly on top of crescent roll layer. Roll out second can of crescent roll on top of cream cheese layer (pinch seams together). In a small bowl, beat egg white until frothy and brush on top of crescent roll dough. Bake for 20-25 minutes until light golden brown. Drizzle and swirl melted milk chocolate around on top of cake. Let cool and serve. This can also be made the night before and refrigerated until you're ready to serve it.
Thursday, May 19, 2011
Au Gratin Potatoes
These cheesy and creamy potatoes are so easy and so good! I'm getting hungry just thinking about them!
4 1/2 - 5 cups of Russet potatoes, cubed
1 TBSP butter, softened
1 1/2 cups heavy cream
1/2 cup whole milk
2 TBSP flour
2 cloves garlic, minced
1 tsp salt
pepper, to taste
1 cup sharp cheddar cheese
Preheat oven to 400 degrees. Smear softened butter around on the inside of a 9 x 9 baking dish (or similar size). In a medium bowl, whisk together the cream, milk, flour, minced garlic, salt, and pepper. Place half of the potatoes in the baking dish and spread out evenly. Pour half of the cream mixture over the potatoes. Place the remaining potatoes in the baking dish, then pour the remaining cream mixture evenly on top. Cover with foil and bake for 30 minutes. Remove foil and bake for about 20 more minutes, or until potatoes are golden brown and bubbly. Sprinkle cheese on top of the potatoes and bake until cheese is melted (about 5 more minutes). Yum!
4 1/2 - 5 cups of Russet potatoes, cubed
1 TBSP butter, softened
1 1/2 cups heavy cream
1/2 cup whole milk
2 TBSP flour
2 cloves garlic, minced
1 tsp salt
pepper, to taste
1 cup sharp cheddar cheese
Preheat oven to 400 degrees. Smear softened butter around on the inside of a 9 x 9 baking dish (or similar size). In a medium bowl, whisk together the cream, milk, flour, minced garlic, salt, and pepper. Place half of the potatoes in the baking dish and spread out evenly. Pour half of the cream mixture over the potatoes. Place the remaining potatoes in the baking dish, then pour the remaining cream mixture evenly on top. Cover with foil and bake for 30 minutes. Remove foil and bake for about 20 more minutes, or until potatoes are golden brown and bubbly. Sprinkle cheese on top of the potatoes and bake until cheese is melted (about 5 more minutes). Yum!
Thursday, November 18, 2010
Creamy Sausage Dip on Melba Toast
This creamy, flavorful dip is wonderful served on crunchy Melba Toast. I love a good dip and this one is definitely a keeper!
1 lb sausage
1/4 cup chopped green onions
1 cup sour cream
1/2 cup real mayonnaise
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees. In a large skillet over medium heat, brown and crumble sausage until no longer pink. Remove from heat, drain off drippings and add all remaining ingredients. Pour into baking dish. Bake 20 minutes or until bubbly. Keep warm (a small slow cooker comes in handy here) and serve with Melba Toast.
1 lb sausage
1/4 cup chopped green onions
1 cup sour cream
1/2 cup real mayonnaise
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees. In a large skillet over medium heat, brown and crumble sausage until no longer pink. Remove from heat, drain off drippings and add all remaining ingredients. Pour into baking dish. Bake 20 minutes or until bubbly. Keep warm (a small slow cooker comes in handy here) and serve with Melba Toast.
Lime Glazed Shortbread Cookies
Oh my, these cookies melt in your mouth. Delicious! Next time I might experiment with a different glaze and I also want to try using my cookie press to make some cute shapes.
Shortbread Cookies
1 cup (2 sticks) butter, softened
1/2 cup powdered sugar
1 3/4 cups flour
1/4 cup corn starch
1 tsp vanilla
white sugar, for sprinkling
Preheat oven to 350 degrees. In a bowl, beat butter and powdered sugar, then add the other ingredients, except the white sugar, and mix well. Roll dough into 1 inch balls and place on ungreased baking sheet. Flatten each ball to 1/4 inch thick and sprinkle with white sugar. Bake 9 to 11 minutes or until edges are golden brown. Cool completely.
Lime Glaze
1/2 cup powdered sugar
4 tsp fresh lime juice
In a small bowl, combine powdered sugar and lime juice. Mix well. Brush glaze over cooled cookies and let set for 30 minutes or until glaze has hardened.
Shortbread Cookies
1 cup (2 sticks) butter, softened
1/2 cup powdered sugar
1 3/4 cups flour
1/4 cup corn starch
1 tsp vanilla
white sugar, for sprinkling
Preheat oven to 350 degrees. In a bowl, beat butter and powdered sugar, then add the other ingredients, except the white sugar, and mix well. Roll dough into 1 inch balls and place on ungreased baking sheet. Flatten each ball to 1/4 inch thick and sprinkle with white sugar. Bake 9 to 11 minutes or until edges are golden brown. Cool completely.
Lime Glaze
1/2 cup powdered sugar
4 tsp fresh lime juice
In a small bowl, combine powdered sugar and lime juice. Mix well. Brush glaze over cooled cookies and let set for 30 minutes or until glaze has hardened.
Thursday, November 11, 2010
Chicken Pot Pie Soup
I've been on a soup kick lately. Not sure why exactly. I will definitely make this recipe again though. Good stuff!
1/4 cup butter
1/4 cup flour
1 can (12 oz) evaporated milk
1 package (16 oz) frozen mixed vegetables, prepared according to package directions
2 cups cooked chicken, shredded or cubed
1 can (14.5 oz) chicken broth
1/4 tsp onion salt
Ritz Crackers
Melt butter in medium saucepan over medium heat. Stir in flour and mix well. Gradually stir in evaporated milk. Cook, stirring constantly, until mixture comes to a boil. Add vegetables, chicken, broth, and onion salt and stir well. Heat through and serve. Top individual servings with Ritz Crackers.
1/4 cup butter
1/4 cup flour
1 can (12 oz) evaporated milk
1 package (16 oz) frozen mixed vegetables, prepared according to package directions
2 cups cooked chicken, shredded or cubed
1 can (14.5 oz) chicken broth
1/4 tsp onion salt
Ritz Crackers
Melt butter in medium saucepan over medium heat. Stir in flour and mix well. Gradually stir in evaporated milk. Cook, stirring constantly, until mixture comes to a boil. Add vegetables, chicken, broth, and onion salt and stir well. Heat through and serve. Top individual servings with Ritz Crackers.
Caramel Pecan Pie
In our home we always have a traditional pecan pie for dessert after Thanksgiving dinner. This year I'm tweaking the tradition a bit and serving this pie. It is so good!
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
1/2 cup brown sugar
3 eggs
1/2 tsp vanilla
1/4 tsp salt
1 1/4 cups coarsely chopped pecans
1 (9 inch) unbaked pie crust (I like Pillsbury's refrigerated pie crust that you roll out and press into a glass pie plate.)
Preheat oven to 350 degrees. In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust. Bake in preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
1/2 cup brown sugar
3 eggs
1/2 tsp vanilla
1/4 tsp salt
1 1/4 cups coarsely chopped pecans
1 (9 inch) unbaked pie crust (I like Pillsbury's refrigerated pie crust that you roll out and press into a glass pie plate.)
Preheat oven to 350 degrees. In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust. Bake in preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
Wednesday, November 3, 2010
Cheeseburger Soup
I tried this soup out recently just for kicks and it is actually very good!
1/2 lb ground beef
5 Tbsp butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 tsp dried basil
2 cans (14.5 oz each) chicken broth
4 cups (3 medium) potatoes, peeled and diced
1/4 cup flour
2 cups Velveeta, cubed
1 can (12 oz) evaporated milk
1/2 tsp salt
1/2 tsp black pepper
Cook ground beef in large saucepan over medium heat until brown; drain and set ground beef aside. Melt 2 tablespoons butter in same saucepan over medium heat. Add onion, carrots, celery and basil; cook, stirring occasionally, for about 15 minutes or until tender. Add broth, potatoes and cooked beef; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 15 minutes or until potatoes are tender.
Melt remaining butter in small saucepan over medium heat. Add flour; cook, stirring constantly, for 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook, stirring occasionally, for 5 minutes. Reduce heat to low; add cheese, milk, salt and pepper. Stir until cheese is melted.
1/2 lb ground beef
5 Tbsp butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 tsp dried basil
2 cans (14.5 oz each) chicken broth
4 cups (3 medium) potatoes, peeled and diced
1/4 cup flour
2 cups Velveeta, cubed
1 can (12 oz) evaporated milk
1/2 tsp salt
1/2 tsp black pepper
Cook ground beef in large saucepan over medium heat until brown; drain and set ground beef aside. Melt 2 tablespoons butter in same saucepan over medium heat. Add onion, carrots, celery and basil; cook, stirring occasionally, for about 15 minutes or until tender. Add broth, potatoes and cooked beef; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 15 minutes or until potatoes are tender.
Melt remaining butter in small saucepan over medium heat. Add flour; cook, stirring constantly, for 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook, stirring occasionally, for 5 minutes. Reduce heat to low; add cheese, milk, salt and pepper. Stir until cheese is melted.
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