Cherry Turnovers

 

Cherry Turnovers

1 package refrigerated crecent rolls

4 oz. Cream cheese

Cherry (or blueberry, apple, or lemon) pie filling

1/2 cup powdered sugar

2 T. milk

1/2 tsp. vanilla

Preheat oven to 375.  Cut the brick of cream cheese into 1/2 oz blocks.  

Unroll crescents onto a greased baking sheet.  Put a block of cream cheese on each and 1 1/2 T. pie filling onto each.  Roll into a crescent shape.

Put 2 inches apart and bake for 12-15 minutes.  

Mix together the frosting ingredients and drizzle over the warm turnovers.  Serve warm.

Crab Pinwheels

 Here is my new favorite lunch!  This is a great air fryer recipe.  But you could make them in the oven too.  They are so delicious!

Crab Pinwheels

2 flour tortillas

Cream cheese spread

Imitation crab

Green onions

Softened Butter

Sweet Chili Thai Sauce

Spread the tortillas with the soft cream cheese.  Pull apart the crab and put it all over the cream cheese.  Using scissors snip green onions all over the crab.  Roll up the tortillas and spread the outside with the softened butter.  Slice into pinwheels.  Air Fry at 400 for about 4 minutes.  Serve them with Sweet Chili Sauce.  

There are many different brands, but this is Sweet Chili Thai Sauce.

Easy Beef Stroganoff

 

Beef in Creamy Gravy

Dice enough beef to fill a skillet (about a quart of beef pieces.)  Put the beef in a bowl.

To diced beef, add 1 Tablespoon of mayonnaise.  Mix well and let sit.

In a large skillet, melt 1 Tablespoon Butter

Add 1 diced onion and 3 cloves garlic, minced.

Saute until golden.  Add meat.  Mix well and cook until the meat changes color and starts to release water.  Season with paprika, salt, and pepper.  Add 1 cup water with 1 teaspoon of Worcestershire sauce in it.   Put the lid on and cook 15 minutes.  Remove the lid and add 1 Tablespoon each of ketchup and mustard.  Mix well and cook for a few minutes, reducing the liquid.  Add 8 ounces of cream cheese, cut up.  Turn the heat off and mix well until the cream cheese is melted and all is well blended.  Serve with potatoes or rice.

We loved this dish!  It was really tasty.

Mexican Spinach Dip

 I made this to add to a taco bar.  It looked suspect but was delicious.  Everyone loved it and went back for more. . . and more!

Mexican Spinach Dip

1 8 oz. package of cream cheese

1/3 cup sour cream

2 cups grated cheese (Mexi blend)

1 15 oz. package of fresh spinach, cut up

2 cans diced tomatoes

1-2 jalapeno peppers, seeded and cut up

1 onion, minced

1/2 tsp. chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/3 tsp. cumin

Salt and pepper to taste

Preheat the oven to 350.  In a large bowl, Stir together the cream cheese and sour cream.  Add the cheese, spinach, tomatoes, jalapeon and onion and mix well.  Add the seasonings.  Put all in a 13 x 9 prepared pan.  Bake for 30 minutes, until hot and bubbly.  Serve warm with tortilla chips.

Blueberry Dump Cake

This recipe is SO easy, fast, has only four ingredients, and is delicious and rich. 

 Blueberry Dump Cake

1 21 oz can blueberry pie filling

1 tsp. lemon juice (opt.)

A few fresh blueberries (opt.)

1 package yellow cake mix

8 oz. whipped cream cheese

1/2 cup or 1 stick of butter

Preheat the oven to 350.  Spray a 9 x 9 well.  Dump in the can of pie filling.  Add the lemon juice and a handful of fresh blueberries (both optional.-  I find canned blueberry pie filling to be a bit bland and always add a little lemon juice.)  Stir and spread the filling to cover the pan.  Sprinkle on half of the cake mix.  Plop the whipped cream cheese as evenly as possible over the cake mix.  Top with the rest of the cake mix.  With a sharp knife, slice the cold butter as thinly as possible.  Lay the butter squares over the top in a single layer, trying to completely cover the cake.  Bake for about 40 minutes.  Test by inserting a pick.  It should come out clean and the edges should be brown.  Let cool for a few minutes before serving.  You can top with whipped cream or ice cream if desired.

Raspberry Cream Pie

We planted raspberry starts 2 or 3 years ago and this year we are getting our first really good crop. So, I looked online to find a yummy raspberry dessert. This pie is what I decided to try. It was definitely delicious, though I would have liked it better in a graham cracker or Oreo crust.

What do you like to do with fresh raspberries?

Mary's Cinnamon Rolls with Cream Cheese Buttercream Frosting

Soon after we were married some friends invited us over to play games one evening and they served these cinnamon rolls. They were de.li.cious. I have made this recipe ever since. We live 3 hours from the temple so we get to make a family day trip of it several times a year. We always start the day off with these yummy babies. It is a happy tradition.

Dough
1 T yeast
1 c warm milk
1/2 sugar
1 t. salt
2 eggs
1/3 c. melted butter or margarine (The original recipe called for margarine. I like to use butter.)
4 c. flour

Filling
1/3 cup butter or margarine
1 c brown sugar
2 1/2 t. cinnamon

Frosting
8 T butter or margarine
1 1/2 c. powdered sugar
1/4 c. cream cheese (2 oz.)
1/2 t. vanilla
1/8 t. salt

Dissolve yeast and warm milk in a bowl. Let sit for about 5 minutes. Add sugar, salt, eggs, butter and flour. Mix well. Knead on counter for a minute (I let my Bosch knead it for a couple of minutes). Rise on counter for an hour.
Meanwhile:
Mix brown sugar and cinnamon together in a bowl and set aside.

Beat all frosting ingredients together until fluffy and until the color is more white than yellow.
Then:
After 1 hour roll dough out in a rectangle about 1/4 inch thick. I find it is pretty sticky so I need to put flour on my counter and on my rolling pin. Spread 1/3 cup butter on dough with a knife (I do about half that and it still tastes amazing). Sprinkle brown sugar/cinnamon mix on top. Start on a long side of the dough and roll it up so it makes one long skinny roll. Use yarn, thread or floss and slide it under the roll about 3/4 inches down then hold both ends of the thread and pull up. It will slice through the dough. Put on a greased cookie sheet or jelly roll pan. Repeat until it has all been sliced and put on the pan.

Bake at 400 for 10-14 minutes until light brown on top.

Frost and serve hot or cold. We like them nice and warm. Mmm.

Crock pot Cream Cheese Chicken

Most people I know have this easy and delicious recipe, but just in case you don't- here it is.  There's actually several versions, but they are all similar.  It goes together quickly, has few ingredients, and is very tasty.  You can serve it over hot rice, mashed potatoes, or even noodles. This is one of my very favorite crock pot recipes.

Crock Pot Cream Cheese Chicken
1/2 cup butter, cut into chunks
1 package Italian dressing mix
2-4 boneless, skinless chicken breasts, cut into chunks or strips
1 8 oz. package cream cheese, leave it out of the fridge while the chicken is cooking.
1 can cream of chicken soup

Turn the crock pot on high and put the butter in to melt.  When melted, pour in the Italian dressing mix and stir well.  Add the raw chicken and stir well.  Put the lid on and cook on high for a couple of hours.  If you need it to be longer, put the crock pot on low.  When the chicken looks cooked, add the cream cheese and the soup.  Stir and mix well until the cream cheese melts.  Cook for awhile longer on high if you're in a hurry, or on low if you're not.  Serve over rice, mashed potatoes or noodles.

Next Best Thing to Robert Redford Dessert

This recipe was SO popular, what maybe 20-30 years ago.  I guess about when Robert Redford was popular and oh so handsome.  I wonder who came up with that name?  The sentiment is old, but the dessert is still delicious.  You can vary the flavor by what instant pudding mix flavors you choose.  Shown is butterscotch with vanilla.  It is yummy, especially with pecans on top.  My favorite, though, is probably chocolate with french vanilla with chocolate curls on top.  I've done two pistachios with chopped pistachios on top and two lemon with vanilla wafer crumbs on top and two coconut with toasted coconut on top.  All are yummy.  I made this for father's day as it is one of my husband's very favorite desserts (and I was too lazy to make pie!)

Next Best Thing to Robert Redford
1 cup flour
1/2 cup butter (the real thing!)
1/2 cup chopped pecans
1/3 cup powdered sugar
Mix together and press into a 9 x 13 pan.  Bake 15 minutes at 350.  Let cool.
Mix and put on top of cooled first layer:
8 oz. cream cheese- softened
1 cup powdered sugar
8 oz. cool whip
Put in fridge to set up while you mix up the 3rd layer:
2 small packages instant pudding- combination of any two flavors: vanilla, french vanilla, chocolate, butterscotch, pistachio, coconut, lemon
3 cups cold milk
Put on top of layer two, then top with layer 4:
1 8 oz. tub cool whip

You can garnish with pecans, chocolate curls, cookie crumbs, pistachio nuts, lemon slices,  etc. if you like.
Let set in the fridge and serve.  Store leftovers in the fridge (they won't last long!)

Hot Clam Dip in a Bread Bowl

This photo is courtesy of Allrecipes.com. I found a recipe there that is very similar to this one I've made for years.   This is our Memorial Day tradition and I wanted to share the recipe with you BEFORE Memorial Day and I don't have a picture, so hopefully they won't care.  I'll replace it with one I take after I make it.
This is a yummy addition to a Memorial Day Barbecue or any old time!

Hot Clam Dip in a Bread Bowl
1 large round loaf crusty bread (French, Sourdough, Italian, Sheepherder bread, etc.)
2 8 oz. packages cream cheese
3  6 1/2 oz. can chopped or minced clams. drained, but reserve the juice
2 Tablespoons grated onion
2 Tablespoons Worcestershire Sauce
2 teaspoons lemon juice
1 teaspoon Tabasco sauce (more or less to taste)
1/2 teaspoon salt.
1/2 teaspoon sugar
Heat oven to 250.  Prepare the bread by cutting off the top and hollowing out, leaving 1 1/2 shell.  Save the removed bread.  In a large bowl, beat cheese until smooth, then beat in about 1/4 cup of the reserved clam juice,  onion, Worcestershire, lemon juice, Tabasco and salt and sugar.  Then gently stir in the clams.  Spoon the cheese/clam mixture into the bread.  Top with the top and wrap all in aluminum foil.  Put on a baking sheet and put in the 250 oven.  Bake for about 3 hours.  The last little while, put the bread you took out to make the bowl on the baking sheet to toast it.  Before serving, remove the top and sprinkle on fresh or dried parsley.  Serve with the toasted bread.  Don't forget to eat the bowl!

Pantry Pick of the Month: Hershey's Chocolate Syrup- Moon Cake

This Pantry Pick of the Month series has been so fun for me.  I've loved everything I've made.  You are going to be glad you wandered onto this blog today, because this recipe is so fun.  The "cake" is essentially a huge profiterole.  This recipe is a cross between a giant cream puff or eclair and Next Best Thing to Robert Redford dessert- if you know about that old recipe.  It would be a great dessert to serve to guests because it's pretty, it's easy, and it's not too sweet.  The pantry pick (I reach in my deep pantry and pull something out, then find a new recipe to try, using that ingredient) was a bottle of Hershey's chocolate syrup.  It's certainly not the star ingredient of this dish, but adds a nice garnish.  Another great thing about this recipe is that if you have the instant pudding and cool whip (you could substitute real whipped cream, if you wish) you probably have everything you need to make it right now.

Moon Cake
1 cup water
1/2 cup butter
1 cup flour
4 eggs
2 (3.4 oz) packages instant pudding ( flavor of choice)
3 cups milk
1 (8 oz) package cream cheese
1 (8 oz) container whipped topping, thawed
1/4 cup chocolate syrup

Preheat the oven to 400.  Lightly grease a jelly roll pan.
In a large saucepan, bring the water and butter to boil.  Remove from the heat.  Mix in the flour.  Add eggs, one a time, beating well after each egg. You can use an electric mixer, but I just do it with a wooden spoon right in the saucepan.  Spread the dough into the prepared pan.  Bake at 400 for about 20-25 minutes.  Remove and let cool completely.
In a large bowl, beat together the pudding mixes, milk and cream cheese.  When smooth, spread over the crust.  Top with the whipped topping, then drizzle with the chocolate syrup. Swirl with a knife to decorate, if you wish. Keep in the refrigerator.