Cherry Cream Crescents – 50¢ each!

Package of cream cheese (8 oz)

Icing/confectioners sugar

Egg

2 tubes of refrigerated crescent rolls

Can of cherry pie filling

  1. Preheat oven to 350°.
  2. Take cream cheese out of fridge to soften.
  3. Separate egg – yolk in one bowl, whites in another.
  4. Beat cream cheese, 1 cup of icing sugar, and egg yolk in a mixing bowl. Separate dough into 16 triangles Place on lightly greased baking sheets. Spread 1 Tbsp of cream cheese mixture near the edge of the short side of each triangle. Top with 1 Tbsp of cherry pie filling.
  5. Fold long piece of triangle over filling. and tuck under dough. Lightly beat egg whites. Brush over rolls. Bake for 15-20 minutes.

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Orange Pull-Apart Bread

Tube of refrigerated crescent rolls

Butter

Honey

Orange

 

  1. Preheat oven to 375°.
  2. Take butter out of the fridge to soften.
  3. Grate the orange peel. Set aside 1 tsp of zest.
  4. Open tube of crescent rolls. Do not unroll. Place on a greased baking sheet, forming one long roll. Cut into 12 slices to within 1/8″ of bottom, being careful not to cut all the way through. Fold down alternating slices from left to right to form a loaf. Bake for 20-25 minutes. Combine 2 Tbsp of butter, 2 Tbsp of honey, and 1 tsp of grated orange peel. Brush over the loaf. Serve warm.

Cinnamon Nut Twists

2 tubes of refrigerated crescent rolls (like the Pilsbury Doughboy ones found next to the dairy section in the grocery store – get reduced-fat ones if you can)

Stick margarine (preferably reduced-fat as well)

Brown sugar

Cinnamon

Walnuts

  1. Preheat oven to 375°.
  2. Finely chop walnuts
  3. Unroll both tubes of dough. Press perforations and seams together to form two rectangles. Spread with 2 Tbsp of stick margarine. Combine 1/4 cup of brown sugar and 1 Tbsp of cinnamon. Sprinkle over dough. Sprinkle with 1/3 cup of walnuts.
  4. Fold each rectangle in half, starting from a short side. Cut into 8 strips. Twist each strip. Tie into a knot. Place on ungreased baking sheets. Bake for 10-12 minutes. Serve warm.

Excellent served with a hot cup of coffee or cold cup of milk!

Week 41 – Bonus Recipe!

Shopping List:

Frozen sliced peaches

Orange juice concentrate (Put 1/4 cup aside and make the rest into juice)

2 lbs of ground beef

Jar of salsa (16 oz)

Tube of refrigerated biscuits

8 oz of Colby-Monterey Jack cheese

Iceberg lettuce

Onion

16 oz jar of sauerkraut

4 oz of Swiss cheese

3 tubes of refrigerated crescent rolls

5 persimmons

5 beets

2-3 carrots

Apple (get a tart one, like Granny Smith)

[Buy a 1L of milk this week. Also needed: sugar]

 

Breakfast: Muffin and a smoothie

Lunch: Turnover and a persimmon

Dinner: Tostado, beet, and a glass of orange juice

 

Tangy Beef Turnovers

Preheat oven t 375 degrees. Cook 1 lb ground beef and a chopped onion in a skillet over medium heat. Drain. Drain, rinse, and chop a 16 oz jar of sauerkraut. Add to meat mixture. Add a cup of shredded Swiss cheese. Mix well. Unroll 3 tubes of refrigerated crescent roll dough and separate into rectangles. Place on greased baking sheets. Pinch seams to seal.

Place 1/2 cup of beef mixture in the center of each rectangle. Bring corners to the center and pinch to seal. Bake for 15-18 minutes.

 

Biscuit Tostados

Preheat oven to 350 degrees. Cook 1 lb of ground beef over medium heat in a skillet. Drain. Add 1 1/2 cups of salsa. Heat through.

Take apart a tube of large refrigerated biscuits and split each biscuit in half. Flatten into 4 inch rounds on ungreased baking sheets. Bake for 10-12 minutes. Top with meat mixture, 2 cups of shredded Colby-Monterey Jack cheese, 2 cups of shredded lettuce, and remaining salsa.

 

Peach Smoothies

Combine 1/2 cup of milk, 1/2 cup of frozen unsweetened sliced peaches, 1 Tbsp of orange juice concentrate, 1/2 Tbsp of sugar, and 2 ice cubes in a blender. Cover and process until smooth. Pour into a glass and drink immediately.

 

Good-For-You Morning Muffins

Preheat oven to 350 degrees. In a large bowl, combine 1 cup of unbleached all-purpose flour, 1 cup of whole-wheat flour, 3/4 cup of ground flaxseed, 3/4 cup of sugar, 2 3/4 tsp of baking powder, 2 tsp of ground cinnamon, 3/4 tsp of salt, and 1/4 tsp of baking soda. In another bowl, beat 4 egg whites, 1 whole egg, 1/2 cup of unsweetened applesauce, 1/3 cup of orange juice, 1/4 cup of canola oil and 2 tsp of vanilla extract. Stir into dry ingredients just until moistened. Fold in 2 cups of grated carrots, 1/2 cup of chopped pecans, 1/2 cup of flaked coconut, 1/2 cup of raisins and a peeled and shredded apple.

Coat muffin cups with cooking spray or use foil liners; fill three-fourths full. Bake for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Note: Original recipe specifically says to use King Arthur flour, though it didn’t seem to be sponsored by them. I didn’t use King Arthur when I made it, so I didn’t specify.

Week 28

Shopping List:

1/2 lb ground beef

Can of tomato sauce

Mozzarella cheese

2 tubes of refrigerated crescent rolls

Spaghetti sauce

Egg noodles

Pkg of imitation crab meat

Jar of Alfredo sauce

Chives

Chicken broth

4 carrots

Heavy whipping cream

Sugar snap peas

Watermelon

[Also needed: oregano, seafood seasoning]

 

Breakfast: Eggs (save 2 eggs for next week though)

Lunch: Soup, pizza roll ups, and watermelon

Dinner: Crab noodles and sugar snap peas

 

Cream of Carrot Soup

Bring 4 cups of chicken broth and 4 large carrots, cut into chunks, to a boil in a pot. Reduce heat. Simmer, uncovered, about 15 minutes. Cool slightly.

In a blender, cover and process soup in small batches until smooth. Return to the pan. Stir in 1/2 cup of heavy whipped cream and 1 tsp of sugar. Heat through.

 

Crabby Alfredo

Cook 2 cups of dry egg noodles to make 4 cups of cooked ones according to package directions. Combine the noodles, a 16 oz package of chopped imitation crab, and a 16 oz jar of Alfredo sauce in a large pot. Cook and stir until heated though. Sprinkle with seafood seasoning and minced chives.

 

Pizza Roll Ups

Preheat oven to 375 degrees. Cook 1/2 lb of ground beef in a skillet over medium heat. Drain. Remove from the heat. Add an 8 oz can of tomato sauce, 1/2 cup of shredded mozzarella cheese and 1/2 tsp of dried oregano. Mix well.

Separate 2 tubes of crescent rolls dough into 8 rectangles, pinching seams together. Place about 3 Tbsp of meat mixture along one long side of each rectangle. Roll up, jelly-roll style, starting with the long side. Cut each roll into 3 pieces. Place, seam side down, 2 inches apart on greased baking sheets. Bake for 15 minutes. Warm up a couple Tbsp of spaghetti sauce for dipping.