Wednesday, October 26, 2011

Easy Breakfast Danish

I found this awesome recipe on and it's a keeper. It was super easy to make and everyone who tried them loved them. I'd love to experiment with a little bit of pie filling on each one also. I'm not sure you could go wrong with these ingredients.-Sarah

2, 10 oz cans crescent rolls
8 oz. cream cheese, softened
1/2 cup sugar
1 t. lemon juice
1 t. vanilla
1 T. sour cream
1 cup powdered sugar
1 T. butter, softened
1/4 t. almond extract
1-2 T. milk
  • Preheat oven to 350 degrees. Lightly grease two cookie sheets.
  • Take crescent rolls out of can but don't unroll dough. Cut roll into 1/4 inch slices and lay on cookie sheets. Flatten each one slightly with your fingers.
  • In a small bowl beat the cream cheese, sugar, lemon juice, vanilla and sour cream until smooth. Spoon into the middle of each flattened crescent roll, dividing evenly.
  • Bake 10-15 minutes.
  • While danishes are cooling mix together the icing ingredients.
  • Once danishes are cool, drizzle with icing.

Pumpkin Mini Muffins

Oh my! These are so delicious, I'm not even sure how many times I've made them since I discovered the recipe. I love mini muffins and this is a great recipe to add to our collection.-Sarah

1 3/4 c. flour
2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/8 t. cloves
1/3 cup oil
1/2 cup brown sugar
1 egg
1 t. vanilla
3/4 cup pumpkin
1/2 cup milk
melted butter
cinnamon sugar
  • In a medium bowl combine dry ingredients. Whisk until well combined.
  • Add the oil, brown sugar, egg, vanilla, pumpkin and milk. Mix until just combined.
  • Spoon batter (a small cookie scoop works well for this) into 24 greased mini muffin cups.
  • Bake at 350 degrees about 10 minutes.
  • Dip tops of muffins into melted butter and roll in cinnamon sugar. (or skip and drizzle with a glaze)

Creamed Peas and Carrots

I've never had creamed peas and carrots, but I've been holding onto this recipe for quite awhile and wanted to give it a try. Not only was it delicious but my whole family really enjoyed this unique vegetable side dish.-Sarah

4 medium carrots, peeled and sliced
3 c. frozen peas
1 T. cornstarch
1/2 t. salt
1/8 t. pepper
1/2 cup half and half
  • Place carrot slices in a large saucepan and cover with water. Bring to a boil and simmer 10 minutes, covered.
  • Add frozen peas to pan and return to a boil. Cover and simmer 5-10 minutes.
  • Drain, reserving 1/2 cup liquid.
  • Return veggies and liquid to the pan.
  • In a small bowl combine cornstarch, salt, pepper and half and half. Mix until smooth.
  • Stir into veggies, bring all to a simmer and cook just until thickened.

Wednesday, October 5, 2011

Pumpkin Scones

I adapted this recipe from The Shoe Box Kitchen Blog.  These pumpkin scones are perfect...not too dry, not too sweet!  In the original recipe it calls for 2 glazes to top these delicious scones.  I only used the one glaze and thought it was perfect.  -Kristin

2 cups all purpose flour
1/4 cup plus 3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 egg
  • In a mixing bowl combine the dry ingredients.
  • Beat in the cold butter until crumbly.
  • Mix in the wet ingredients.
  • Put dough out on a floured surface and pat into about a 1 inch deep circle.  Then 'pizza cut' it into 12 pieces.
  • Bake at 425 on a greased pan for 15 minutes.  Let cool completely before putting the glaze on.
1 cup powdered sugar
3 Tablespoons milk
  • Mix together glaze ingredients and brush on.

Monday, October 3, 2011

Joyce's Chicken Enchiladas

This a recipe from a lady at our church.  They were served for our Ladies Candle Light service one year and I just had to get her recipe.  This is a must try recipe!  -Kristin

2 Tablespoons butter
1/2-1 cup chopped onion
1/2 green pepper, chopped
2-3 cups cooked chicken, chopped
4 oz. can diced green chillies
  • Saute the onion and green pepper in butter until tender.  Combine with remaining ingredients and set aside.
3 Tablespoons butter
1 teaspoon ground coriander or cumin
3/4 teaspoon salt
1/4 cup flour
2 cups chicken broth
1 cup sour cream
2 cups shredded Monterey Jack cheese
  • Melt the butter in a large skillet pan.  
  • Blend in the coriander or cumin, salt and flour.
  • Whisk in the broth and stir until thickish.
  • Then stir in the sour cream and 1/2 cup of the cheese.
  • Stir 1/2 cup of this sauce to the filling mixture.
  • Divide the filling among 10 flour tortillas.  Roll them up and place in a lightly greased 9x13 pan.
  • Cover with remaining sauce.
  • Sprinkle on remaining 1 1/2 cups of Monterey Jack cheese.
  • Bake at 350 for 30 minutes.

Chocolate Peanut Butter or Butterscotch Crunch Bars

Oh, these are delicious!  A quick recipe for the sweet tooth that takes only the microwave!  This is a recipe from my friend Janice and I am so thankful she shared!  I used butterscotch chips when I made them, but when I had hers they were made with the peanut butter chips.  Both ways are really good!  -Kristin

1/4 cup dry roasted peanuts
3 cups mini pretzel twists (about 1 2/3 cups coarsely crushed), divided
3 cups crisp rice cereal
3/4 cup butter, divided
1 bag miniature marshmallows
1/2 cup light corn syrup, divided
1 bag peanut butter or butterscotch morsels
1 cup semi-sweet chocolate morsels

  • Coarsely chop peanuts using food chopper, set aside. 
  • Place pretzels into large resealable plastic bag: coarsely crush using flat side of meat tenderizer. Set aside 1/3 cup of the pretzels. 
  • Place remaining pretzels and cereal in mixing bowl. 
  • Place 6 Tbsp. of the butter in bowl. Microwave on high 60-90 seconds or until melted. Add marshmallows; microwave on high 60-90 seconds. Stir until marshmallows are completely melted.
  • Immediately add marshmallow mixture to the pretzel and cereal mixture; mix thoroughly. Firmly press and spread crust evenly in a greased 9x13 pan. 
  • Combine 2 Tbsp. of the butter and half of the corn syrup in bowl. Microwave, uncovered, on high 60-90 seconds or until melted, stirring every 30 seconds. Stir in peanut butter or butterscotch morsels; mix until melted (mixture will be stiff). Spread this mixture over crust using spatula. 
  • For ganache, place remaining butter and corn syrup in bowl. Microwave on high 60-90 seconds or until melted. Stir in chocolate morsels; mix until smooth. Spread ganache evenly over peanut butter mixture. 
  • Sprinkle with peanuts and reserved pretzels.
  • Place in freezer for 10-15 minutes.
  • Cut into 24 bars and then cut those in half.