Cinnamon Sugar Crescent Rolls with Cream Cheese Glaze

While my cousin and I were on the phone one day, the topic of crescent rolls came up, and we start talking about how we both loved them.  Then, I started thinking about the honey butter crescent rolls at California Dreaming.  Then, my mouth started to water, and I wanted some crescent rolls.  Even though I wanted to make some the really easy way, the thought of doing something a little different had crossed my mind, so off I went to the grocery store.

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First, we’re loading up on our necessary ingredients for the crescent rolls, and it’s super easy.  Here, we have a can of refrigerated crescent rolls, melted butter, cinnamon/sugar mixture, silicone brush, and a small spoon.  Let’s get started.

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Unroll the crescent roll dough on a work surface, and brush each crescent roll generously with the melted butter.

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Using the spoon, sprinkle the cinnamon and sugar mixture over the melted butter.

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Roll up the crescent rolls, place on baking sheet (I always use my baking stone for best results), brush with more butter, sprinkle with more cinnamon and sugar…and bake.

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While the crescent rolls are still slightly warm, drizzle the cream cheese glaze on top of each roll.

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Enjoy…but be careful.  They’re quite delicious…and also very versatile.  They can be served as breakfast, appetizer, dessert, or just plain old side item.  So many options with such an easy and delicious recipe!

Cinnamon Sugar Crescent Rolls Recipe:

1/4 cup white sugar

1 teaspoon cinnamon

4 tablespoons butter, melted

1 can refrigerated crescent rolls

Preheat oven to 350 degrees.  Unroll crescent dough onto work surface.  Brush melted butter on each roll, then sprinkle cinnamon/sugar mixture on top.  Roll up each crescent roll, then place on baking pan.  Brush tops with more butter, sprinkle with more cinnamon/sugar mixture.  Bake for approximately 10-12 minutes, or until tops are a light golden brown.  When finished baking, remove from pan and drizzle with cream cheese glaze.

Cream Cheese Glaze:

1 1/2 cups powdered sugar

3 oz. cream cheese, softened

1 tablespoon butter, softened

1/2 teaspoon vanilla

2-3 tablespoons milk

Using electric mixer, cream the butter and cream cheese until blended.  Add powdered sugar, vanilla and milk, continue to mix until glaze reaches desired consistency.  Drizzle over crescent rolls.

Pretzel Turtles

CLICK HERE TO WATCH THE VIDEO ON HOW TO MAKE THESE PRETZEL TURTLES!

Several years ago, a friend of mine was telling me about how much she loves turtles…and I’m not talking about the animal.  Although, now that I think about it, she loves those, too.  Anyway, she was talking about the combination of chocolate, caramel, and pecans.  Who can blame her?  I love that combination too!  After that conversation, I started looking around for turtle recipes, and came across this one…and so very glad I did.  This is one of the easiest sweet appetizers that I’ve made, and you pick exactly how many you want to make.  You can make 5 or 50.  Personally, I really like having that option.

IMG_3670First, preheat your oven to 300 degrees.  Place mini pretzels on a parchment paper lined baking sheet, and place a chocolate covered caramel candy on top of each pretzel.  Bake for 4 minutes.  You only need to make sure the candies are melted enough to press a pecan on top, so be sure not to overbake…they’ll turn into a mess!

IMG_3672When candies and pretzels are done baking, remove from oven and immediately press one pecan half into each chocolate candy.  This secures all three items together.

IMG_3674Once they have cooled, removed from pan and store in airtight container until ready to serve.

pretzel turtlesThese are super yummy!  Great combination of salty of sweet, and a little something different to pack for kids!

Apple Pie Pops and Cookies

**CLICK HERE TO WATCH THE VIDEO OF HOW TO MAKE THESE!!!***

The first time I saw these, my aunt had tagged me in a picture of pie pops on Facebook.  She said that she figured I had already made them before, but that she thought of me when she saw them.  I got excited, but let her know that I hadn’t made them yet, and was going to the store to get the ingredients.  What a cute idea!  I told my mom about them since we were going to visit for the weekend, and she wanted to try them.  So, I made a batch while visiting at their house…and learned a few things in the process.  First, they needed more filling.  As in, those little suckers need to be packed with filling.  Second, I could personally go without eating it as a lollipop, but more as a cookie.  We all ended up pulling the lollipop sticks out of them and eating them by hand.  And third, it needed something else with flavor.  So, with these modifications, I was more than ready to make another batch!

IMG_3559First, roll out prepared pie crusts that you can pick up at the grocery store in the refrigerated section.  Using a round cookie cutter, cut out 12 pieces.

IMG_3563Next, put some prepared pie filling on top of each circle (it’s easiest just to get a can of pie filling from the grocery store).  If you’re using apple like I am here, make sure you cut up the apples into smaller pieces, since the apple slices are too big for these little circles.  If you’re going to make them lollipops, insert the sticks in at this time.

IMG_3564Brush water around the sides of the circles, then top with another layer of the pie crust to seal.  Using a fork, press down along the edges.

IMG_3565Brush melted butter on top (1 tablespoon is enough for a batch), then sprinkle with a cinnamon and sugar mixture (1/4 cup sugar, 1 teaspoon cinnamon).  Transfer pies to baking stone or cookie sheet.  I used the baking stone so the pies are cooked evenly all the way through.  Bake at 425 degrees for 10-12 minutes on cookie sheet, 13-15 minutes on baking stone.

IMG_3573After they’re done baking, use a cookie spatula to loosen from pan, cool completely on cooling rack before packaging.  Try not to eat all of them before giving away.

IMG_3572If packaging pops, use the small bags with twistie ties.  If packaging the bites, store in airtight container or larger bag with twistie tie.

IMG_3577Perfect little edible gift, especially for the holidays!  What’s great about this is that you can decide on what filling to use.  Apple, peach, blueberry, cherry, cheesecake filling, or even get some chocolate Nutella and use that as a chocolate filling if your family isn’t big on the fruit pies.  My family is, because they’re a bunch of fruits.  It’s genetic.  🙂

Pumpkin Pie Dip with Gingerbread Cookies

More pumpkin!  Well, since tomorrow is Thanksgiving, I figured one last pumpkin recipe wouldn’t be bad…and this is something that could be served as an appetizer or dessert.  Double whammy.

The first batch of cookies, I made them the standard size with a regular size cookie scoop.  After they came out, I realized that using the mini scoop would be better for making smaller cookies to serve with this dip, so the remaining cookies were smaller…and the perfect size.  This dip was very easy to make, along with the cookies.  Cut up some apple slices and throw in some pretzels along with the cookies with this dip, and you’ll have your guests coming back for more!

Pumpkin Pie Dip Recipe:

1 (15 oz.) can pureed pumpkin

8 oz. cream cheese, softened

2 cups powdered sugar

1 teaspoon cinnamon

Combine sugar and cream cheese in bowl and beat at medium speed with electric mixture until smooth.  Add pumpkin and cinnamon, continue mixing until smooth.  Store in refrigerator for up to 5 days.

Soft Gingerbread Cookies Recipe:

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

3/4 cup butter, softened

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

2 tablespoons white sugar

Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, and salt. Set aside.  In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.  Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Cheesecake Stuffed Strawberries

The first time I saw these, my jaw dropped.  “Oh my gosh!  My mom would absolutely LOVE these!”  I exclaimed.  Who was around to hear me say this?  My dogs.  I’m sure they got just as excited as their Mama, even if they didn’t show it by laying on the couch like a couple of slugs.  I called her and told her about them.  I could hear, “Ohh…mmmm!” on the other end of the phone.  She constantly tells me how she’s glad she doesn’t live next door whenever I make these desserts because she would get herself in trouble, but she may make an exception for these delicious little guys.

Well, she came into town this weekend, and I saw this as the perfect opportunity.  Since we were planning to go over to my brother’s house to spend time with his family and watch some college football, I knew that my sister-in-law would be a perfect taste tester as well, since she loves strawberries…and cheesecake.  As it turns out, my nephew is also a big fan of strawberries.  When I told him what was in the fridge, he got all excited and asked if he could have one.  Well, of course!  He shoved the whole thing in his mouth, and started ranting over how delicious it was…and went back for a few more.

As I was cutting the tops of the strawberries off and creating a hole in the center, it was some trial and error.  The first strawberry was sliced a little too much, and the side was very thin and floppy.  As I continued through the rest of the strawberries, it became easier.  When I cut one open to get a picture, I realized that I didn’t cut a hole deep enough…  Oh well!  Made a mental note for next time…because I can promise you that these will definitely be made again!  Perfect combination of dessert and appetizer, all rolled into one!

Cheesecake Stuffed Strawberries Recipe:

1 lb. large strawberries

8 oz. cream cheese, softened

1/3 cup powdered sugar

1 teaspoon vanilla extract

1/3 cup graham cracker crumbs

Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some of them are hollow already).  Prep all of the strawberries and set aside.  In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.  Once strawberries are filled, sprinkle or dip the tops with graham cracker crumbs. If not serving immediately, refrigerate until serving.

Ham Delights

These are by far one of my favorite appetizers…EVER.  While going over a menu list for our wedding several years ago, I saw these on the list.  I hadn’t heard of them before, so I asked the caterer exactly what they were.  She described them as little hot sandwiches with a creamy spread, ham and melted swiss cheese.  Sold.  When I mentioned ham delights to my husband, he said, “Yes!  Definitely have her make those!”  So we had a double dose of excitement to add these to the menu for the wedding reception.

I made these for a party…and although we had a TON of other food, these little guys disappeared incredibly fast and I had to throw another batch in the oven, while I’ve got people coming up to me and asking where they went and if I’m making more.  Okay fine, so maybe I snagged a few right after I cut them up and put them in the warming table.  They were irresistible.  I took one to my dad and said, “Here, try this.”  As I walked away, I could hear him say, “Mmm, holy cow, these are awesome!” and he came hunting for more.  One of the best things I did with these was make them in advance.  One batch was made a week before the party, and I stuck them in the freezer.  The day before the party, they defrosted in the fridge, then put directly in the oven.  The other batch was made the day before and stored in the fridge in a gallon size ziplock bag.  Super easy to just pull them out of the fridge and pop them into the oven!

Ham Delights Recipe:

1 package dinner rolls (in silver tin for baking)

1/2 package deli ham

5 slices swiss cheese

1 stick butter, softened

2 tablespoons mustard

2 teaspoons worcestershire sauce

Using electric mixer, beat butter, mustard and worchestire sauce until well blended and creamy.  Slice rolls horizontally using bread knife (like forming into two pieces of bread to make sandwich).  Spread mixture evenly on both sides, then layer ham and cheese.  Put bread back together, place in tin.  Bake at 350 degrees for 15 minutes, cut into pieces and serve warm.

Chocolate Covered Strawberries

Ahh, yes.  Here we go.  Fruit covered with chocolate.  That’s healthy, right?  😉

These are very easy to make, and seem to be quite popular.  If you don’t have a fruit dip, chocolate works great!

Chocolate Covered Strawberries Recipe:

fresh strawberries

melted dark chocolate

Put chocolate in glass bowl in microwave and melt in 30 second intervals, stirring after each round until completely melted.  Be careful not to scald the chocolate, because then the chocolate will be lumpy and yucky.  Rinse off strawberries and pat dry before dipping in chocolate.  Dip strawberries about 3/4 into the chocolate, rotating around and letting excess chocolate drip off.  Set on cookie sheet lined with wax paper and set in refrigerator for 10-15 minutes for chocolate to harden.