Cream Cheese Crescents

Posted on February 2, 2013 by Linda

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Cream Cheese Crescent Slice

Doesn’t this look delicious !!  It really is a wonderful substitute for cheesecake.


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Crescent Ingredients

It only takes a few ingredients and 30 minutes to make this delicious substitute for cheesecake !!

Crescent First Layer

Spray the pan with cooking spray to prevent the crust from sticking.  Open one can of crescents and press it on the bottom and sides of the pan.  This is the bottom crust of the dessert.

Next, with mixer beat the cream cheese, sugar, eggs, and vanilla until smooth.  Pour on top of the crescent crust.  Open the other can of crescents and press together and place on top of the filling.  Bake in a preheated 350 degree oven for 30 minutes or until golden brown.

Crescent Top Layer

Then prepare the glaze and either spread it all over the top or drizzle it top.

Crescent Finished

I could eat the entire pan by myself !!

Cream Cheese Crescent Slice

But here is my little piece of heaven !!  Wish you were here to help me eat it !!

Cream Cheese Crescents
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 8
This is so easy to make and yet it is quite delicious !!
Ingredients
  • 2 cans Pillsbury Crescent Rolls
  • 2 8 ounce packages Cream Cheese
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 3 eggs, separated
  • Pam or other cooking spray
  • Ingredients for glaze
  • 1 cup powdered sugar
  • 3 teaspoons milk
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees.
  2. With shortening lightly grease the bottom and sides of a 13 x 9 x 2 inch baking pan or spray the bottom and sides with Pam cooking spray.
  3. Unroll 1 can of crescent rolls, pressing seams together, roll or pat out to form a rectangle for the bottom of the 9x13x2-inch baking pan. (Do not bake yet.)
  4. Mix the cream cheese, sugar, vanilla and egg yolks together.
  5. Pour over the bottom crust.
  6. Unroll the other can of crescents, pressing seams together, roll out or pat to form a rectangle and place it on top of the cream cheese mixture.
  7. Take a small amount of one of the egg whites and brush the top layer with a pastry brush.
  8. Bake at 350o for 30 minutes or until lightly browned.

 

 

Posted in Desserts, Miscellaneous | 1 Comment

Loaded Cheesy Mashed Potatoes

Posted on January 16, 2013 by Linda

aded Mashed Potatoes

Loaded Potatoes

Recipe Type: Tasty Sides
Cook time:
Total time:
Serves: 10-12
A great variation of mashed potatoes.
Ingredients
  • 4 pounds potatoes, peeled and cut into chunks
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 4 tablespoons butter or margarine
  • 1/2 teaspoon salt
  • pepper to taste
  • 3 cups shredded cheddar cheese, (about 12 ounces) divided
  • 1 pound sliced bacon, cooked and crumbled, divided
  • 4 green onions, sliced on the diagonal
Instructions
  1. In a Dutch oven, put the potatoes and cover with water. Bring to a boil, then reduce the heat, cover and simmer until the potatoes are tender.
  2. Drain potatoes and place in a mixing bowl adding the sour cream, milk, butter and salt and pepper. Beat on medium low speed until light and fluffy. Stir in half of the cheese and 1/2 of the bacon.
  3. Transfer to a greased 3-qt baking dish. Top with the remaining cheese and bake uncovered at 350 degrees for 30 minutes or until heaaaaated through and cheese is melted.
  4. Top with the green onions. Serve hot !
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Cheese ‘Tacos’ with Homemade Cheese Queso

Posted on January 6, 2013 by Linda

Cheese 'Tacos'

Cheese 'Tacos'

Cheese

Cheese 'Tacos' Sauce

Cheese 'Tacos' Sauce

Cheese 'Tacos' Sauce

Cheese 'Tacos' Sauce

Cheese Tacos

Cheese Tacos

Cheese ‘Tacos’ with Homemade Real Cheese Queso

This makes a wonderful cheese enchilada, called Cheese Tacos in Texas !
Ingredients
  • Ingredients for Cheese Queso
  • 1 medium onion, finely chopped
  • 1/3 cup finely diced tomato, drained of juice
  • 1 tablespoon chopped jalapenos (canned or fresh) or to taste
  • 1 stick butter or margarine
  • 1 cup milk
  • 1/4 cup flour
  • 6 cups of grated cheese, using any combination of cheeses that you prefer, Longhorn cheddar, Monterey Jack, or Mexican cheeses
  • Salt to taste
  • Ingredients for enchiladas:
  • 15-20 corn tortillas
  • 2 cups grated cheese
Instructions
Queso
  1. In a large skillet, on medium heat, melt 1 stick butter.
  2. Add the onion and cook on low for about 15-20 minutes. Do not brown the onions but let
  3. them become translucent and get very tender.
  4. Add the tomatoes and jalapenos and continue simmering until they are very tender.
  5. Whisk the flour into the mixture and cook for 1-2 minutes on a very low heat, but do not brown. We are making a white sauce. Add the milk and cook on medium, whisking constantly until the sauce is thickened (about 5 minutes).
  6. Turn the heat down to low and start adding the shredded cheese a half cup at a time, stirring into the sauce until all the cheese is melted. Then add another half cup of cheese, letting it melt and keep repeating process until all the cheese has been added and has melted. At this point taste the sauce to see if salt is really needed.
  7. Notes:
  8. You choose which peppers and how much to use to control how hot you want the sauce to be.
  9. If the sauce is too thick, add a tablespoon of milk at a time until it has thinned a bit. The final result should be like white gravy, not too thick but not too thin. Be sure and add the cheese slowly, making sure to let each addition completely melt into the sauce. By doing this your sauce should be smooth.
To make the enchiladas:
  1. Soften all the tortillas in a skillet with cooking spray or oil, not allowing them to get hard.
  2. Place a small amount of the sauce on the bottom of a 13 x 9 inch casserole dish.
  3. Fill each softened tortilla with a small amount of grated cheese and line the dish with the tortillas.
  4. When completed, add the remainder of the sauce over the top of the enchiladas.
  5. Preheat over to 350 degrees. Bake enchiladas just until bubbling on the side of the dish and they are heated through, 15-20 minutes. If you overbake them they will be hard on the bottom so watch carefully!
  6. Serve with refried beans, rice, guacamole and chips. Enjoy !!

 

Posted in Mexican | Tagged , , | 2 Comments

Salmon Croquettes

Posted on January 6, 2013 by Linda

Salmon Croquettes

Salmon Croquettes

Crackers

Salmon Croquettes

Salmon Croquettes

Salmon Croquettes

Serves: 6-10
My family love these. They have a little spicy bite to them. This is the recipe that my Mother made for 50 years or more.
Ingredients
  • Ingredients for Croquettes:
  • 2 cans Honey Boy Red Salmon (14.75 oz cans) (black can) *
  • 1-2 teaspoons Tabasco hot sauce (or to taste)
  • 2 eggs, lightly beaten
  • 1/2 teaspoon salt (I do not add any salt because the crackers have enough)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 sleeves of saltine crackers, crushed into crumbs (Put the crackers in a large plastic zip lock bag and seal it. I use my rolling pin to crush the crackers into
  • small crumbs)
  • Ingredients for Breading:
  • 1/2 sleeve of saltine crackers, crushed very fine (for breading)
  • 1/2 cup Panko crumbs into the breading crackers
  • Frying:
  • 1/4-1/2 cup Crisco shortening (or oil of your preference)
Instructions
  1. Prepare *salmon, put into a large bowl, add the reserved liquid, Tabasco, eggs and mix well.
  2. Add the cracker crumbs from the 2 sleeves of crackers.
  3. If the mixture is too dry, you can add a tablespoon of water until it is the right consistency and it should be a little sticky. This will help the breading to stick to the patties.
  4. In a large bowl, put the fine crackers crumbs and the Panko and mix together.
  5. Make the patties about the size of hamburger patties. Press the patties into the breading and place on a plate, stacking the patties with a sheet of plastic wrap between the layers. Refrigerate for an hour or until cooking time.
  6. Coat your pan with Crisco. Preheat the oiled pan over medium heat. Slip the patties into the pan, fitting as many as you can but leaving room to turn them. Cook until medium brown on one side, then turn over and do the same to the other side until they have cooked all the way through. You may need to add additional Crisco to cook all of the patties.
  7. We enjoy eating these hot fresh out of the pan along with mashed potatoes and peas or corn and a glass of cold ice tea. We mix catsup with Tabasco for a topping for the croquettes.
  8. *Buy the highest price canned salmon and you will be glad you did. I drain the juice from the cans and reserve for later. You don’t have to clean the salmon, but I always remove the black skin and the bones (this is a personal choice), it is all edible.

 

Posted in American, Entrees | Tagged , | Leave a comment

Butterscotch Biscuits

Posted on December 31, 2012 by Linda

Butterscotch Biscuits

Butterscotch Biscuits

Butterscotch Biscuits

Butterscotch Biscuits

Butterscotch Biscuits

Cuisine: Sweets – Miscellaneous
Cook time:
Total time:
Serves: 8-16
These are really delicious and easy to make if you use canned biscuits. If you have a favorite biscuit recipe, use that and it will be wonderful.
Ingredients
  • 1/2 cup margarine or butter, melted (I use unsalted butter)
  • 1/2 cup packed brown sugar
  • 1/3 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • Biscuit dough (enough for 8 biscuits) or
  • 1 can Pillsbury Homestyle Grands (or your favorite canned biscuits)
Instructions
  1. I used paper cupcakes in my pan and sprayed them a little with cooking spray (such as Pam).
  2. Place 2 teaspoons melted margarine in cups (2-1/2 inches in diameter).
  3. In a small bowl, mix together the brown sugar, cinnamon and nuts. Divide the mixture between 16 muffin cups. Take each biscuit and split horizontally. Place one half of the biscuit in each cup. It should make 16.
  4. Bake 15 minutes (or until lightly browned) in a preheated 400 degree oven.
  5. Invert pan onto a large tray. Let the pan remain a minute or two so butterscotch drizzles down.
  6. Whether you prepare the biscuits from scratch or from canned biscuits you can prepare the muffin tins, cover and store in refrigerator until ready to bake. Then 25 minutes before serving, preheat oven to 400 degrees. Bake biscuits uncovered 18 minutes. Immediately invert pan onto a large tray. Let the pan remain a minute or two so butterscotch drizzles down.

 

Posted in Breakfast | Tagged | 3 Comments