Sunday, August 2, 2015

Strawberry Cheesecake Crescent Ring

This is my first Blog Food Trial.  Strawberry Cheesecake Crescent Ring.
First the recipe then my experience.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 servings
Serving Size: 2 pieces

  • 2 (8 oz) tubes crescent rolls
  • 1 can (21 ounce) Lucky Leaf strawberry pie filling
  • 1 (8 oz) pkg cream cheese, softened
  • 1/2 c. sugar
  • 1/2 tsp almond extract
  • Glaze
  • 1/2 c. powdered sugar
  • 2-3 tsp milk

  1. Preheat oven to 350 degrees.
  2. Unroll crescent dough and separate into triangles. Arrange triangles on a 14 inch greased pizza pan with points toward the outside and wide ends overlapping at the center, leaving a 4 inch opening in the center. Press overlapping dough to seal.
  3. In a medium sized mixing bowl cream the cream cheese, sugar and almond extract until smooth.
  4. Spoon strawberry pie filling over the wide ends of the crescent rolls. Top strawberry pie filling with cream cheese mixture. Fold pointed ends of triangles over filling, tucking points under to form a ring. The filling will be visible.
  5. Bake for 20-25 minutes or until the crescents are golden brown.Cool 5 minutes.
  6. Meanwhile mix powdered sugar and milk together, drizzle over crescent ring. Serve.

Review and experience

This is a pretty easy, straight forward, and quick recipe.

1.) Be sure you read and take note of sizes of ingredients.  I don't use a lot of ready made items and NEVER use the tubes of rolls. I had no idea there were so many sizes and kinds of crescent rolls.  I got the GRANDS.  I should have gotten the original.  If I had checked the size I would have been fine.  The GRANDS worked fine, but the results would have been better with the right size.

2.)  I could not find strawberry filling anywhere.  I ended up with mixed berry.  It was pretty sweet, I thought. No one else said that but I would have preferred to use a filling that wasn't so sweet.  Maybe apple or cherry.

3.) I wish there had been pictures with the recipe so I could better understand what she meant by Arrange triangles on a 14 inch greased pizza pan.  I might not have freaked out so much when my pointed ends hung over the edge.  WAY over the edge.  Of course, the correct size of rolls would have helped as well.

There was no way I was going to get a 4 inch opening in the middle with these huge rolls unless I had a bigger pan.  Which I didn't. I let my son and daughter in law have it because they use it more than I ever did.

4.) Spoon the filling over the large ends.

5.) Spoon the cream cheese mixture over that.

6.) Fold the pointed ends up and over the filing, tuck them under to form a ring.  Again, would have been easier with the correct sizes of stuff.

7.) Bake.  My filling oozed out a bit and I imagine it would ooze out even more if I had done this, again, with the correct size of rolls.

8.) Mix and drizzle the glaze.   I had oodles of glaze and ended up not using it all because there was so much.  I am glad I didn't use it all because it was so sweet anyway.   I also used canned milk just because I like that flavor mixed with powdered sugar better than regular milk.  

I then put mine in a box, put it in the back of my car and left for a picnic with my kids.  They all liked it and a couple of the boys had seconds. But I still brought about 1/4 of it home.  I warmed up one slice of it and ate it for lunch the next day and it was still super sweet.

I will probably make this again, but get the correct can size of rolls and use either apple or cherry filling because this was just way too sweet for me. Especially since I don't eat sugar and sweet stuff very often.


Live Well, Eat Well

Tuesday, October 26, 2010

Curried Pumpkin Soup

The kids love this and ask for it often

Curried Pumpkin Soup
1 7-8 lb pumpkin
3  141/2 oz cans chicken broth
2 baking apples, peeled, cored and coarsely chopped
1 carrot, chopped
 2 tsp. grated gingerroot
1 tsp curry powder
 1/2 tsp ground cumin
6 slices bacon
 1/4 cup chopped onion
2 TBSP sugar
1 cup croutons

With a large sharp knife, slice off the top fourth of the pumpkin and set it aside. Scoop out the seeds and stringy pulp. Replace the top of the pumpkin.

Place the pumpkin in a 15x10x1 inch baking pan. Bake in a 375* oven for 50-60 minutes or until you can easily scoop out the pumpkin flesh. (The pumpkin will not be tender at this point.) Cool the pumpkin slightly for easier handling.

Scoop out and reserve the pumpkin flesh, leaving the pumpkin walls abaout 3/4 inch thick. Cut the flesh into chunks (you should have about 4 cups). Do not remove any flesh from the bottom of the shell. Discard the pumpking top.

In a large pot, combine the 4 cups of pumpkin flesh, broth, apples, carrot, gingerroot, curry powder, and cumin. Bring the pot to boiling' reduce heat. cover; simmer for 10-12 minutes or until the vegetables are tender.

Cool slightly. Blend or process the mixture, one-third at a time, in a blender or food processor until smooth. Place the pumpkin shell in a 3-quart casserole. (If you'll remove the pumpkin from the casserole before serving, line the casserole with a double thickness of heavy foil to help lift the pumpkin out.) Ladle the soup into the shell. Bake, uncovered, in a 375* oven for 20 minutes.

Meanwhile, in a skillet, cook the bacon until crisp. Remove and drain the bacon, reserving 1 TBSP of the drippings in the skillet.

Cook the onion and sugar in the drippings until the onion is tender. Finely crumble the bacon. Stir the bacon and croutons into the skillet. Sprinkle the bacon mixture over the soup in the pumpkin shell.

Ladle the soup into bowls to serve.

Makes 8-10 side-dish servings (about 8 cups)
I use honey instead of sugar

******************* Eat Well, Live Well

Sunday, September 26, 2010

Kicken Craisen Cookies

This recipe comes from culinary mystery series that I help out in the test kitchen. The series is written by Josi Kilpack and can be purchased here. This recipe comes from book 4, Key Lime Pie and is my favorite of all the recipies we have made so far.

Kicken Craisen Cookies

Preheat oven to 400* F

1 cup butter                                        1 cup sugar
1 cup brown sugar                            2 eggs
1 tsp vanilla                                       2 cups flour
2 1/2 cups quick oats                       1/2 tsp salt
1 tsp baking powder                         1 tsp baking soda
1/2 tsp cloves                                   1/2 tsp ginger
1 tsp cinnamon                                 dash of cayenne pepper
1 1/2 cup craisens                            1 1/2 cup white chocolate chips

Cream butter and sugars. Add eggs & vanilla till well combined. Add all dry ingredients and mix well. Add craisens, chocolate chips and nuts, using a wooden spoon to mix (dough will be too thick for most mixers.)

Roll into 1 inch balls, or drop using a cookie scoop, onto an ungreased cookie sheet about two inches apart. Bake 6 minutes or until barely browned- do not over bake.

******************* Eat Well, Live Well

Saturday, March 13, 2010

Yellow Pineapple Cake

Yellow cake mix

1 can sweet condensed milk

1 can crushed pineapple

Whipped cream or cool whip

Bake Yellolw cake in 9x13 pan

Cool for a couple of minutes

Poke holes with a fork

Pour sweet condensed milk over cake


Put can of crushed pineapple on top- juice and all

Put whipped cream and coconut on top

Let sit overnight or at least 4 hours before serving

Eat Well, Live Well

Monday, March 1, 2010

Tuna Cheese Spread

6 oz cream cheese

6 1/2 oz can tuna, drained

3-4 Tbps mayonnaise

1/2- 1 Tbsp lemon juice

3/4 tsp. curry powder

Dash salt

2 green onions, finely sliced

Let cream cheese soften at room temperature for about 1 hour.

In a medium bowl, combine cream cheese, tuna and mayonnaise.

Add lemon juice, curry and salt. Mix to blend well.

Add onions and stir to blend.

Chill for 1 hour for flavors to blend.

Eat Well, Live Well

Sunday, February 28, 2010

Homemade Tortillas

Want to make your own flour tortillas?
Here you go:

4 Cup flour
2 tsp baking powder
2 tsp salt
2 Tbsp shortening
1 1/4 Cup warm water (approximately)

Mix all dry ingredients. Cut shortening into flour mixture. Add water, a little at a time. Dough should be stiff. Knead untilo no longer sticky. Divide dough into small balls. Roll, turning 1/4 way each time until very thin. (Or use a tortilla press)
Brown on both sides on hot, ungreased griddle (12 tortillas)

Eat Well, Live Well

Thursday, February 25, 2010

Grandma Stephenson's Cinnamon Rolls

1 quart scalding milk

2 cup sugar

1 cup shortening

1 cup mashed potatoes

2 eggs

1 tsp soda

3 tsp baking powder

3 tsp salt

2- 3 1/4 oz pkgs yeast

1/4 cup water

1 tsp nutmeg

Mix as for bread.

Let rise 3 times

make into rolls and let raise to double

Bake at 350*F 15-20 minutes


Eat Well, Live Well