We’ve decided on a Brunch for Amie’s baby shower. Part of the menu will be my “Chocolate Croissants” (https://tinyurl.com/y8alpu8d) and then I found this recipe for “Lemon Cheesecake Croissants”! I did a test run on Sunday . . . and if you like lemon . . . you’ll love these!!!! Needless to say – both flavors of croissants will be attending the baby shower, lol. Who can choose between chocolate or lemon?!?! Here’s the recipe:
- 1 package 8 count refrigerated crescent rolls
- 4 oz. cream cheese cold
- 2 Tbsp. granulated sugar
- 1/4 tsp. lemon extract (maybe a tad more – taste & adjust to you’re liking)
- zest of 1/2 lemon
- 1 c. powdered sugar
- 1 1/2 Tbsp. lemon juice
- zest of 1/2 lemon
In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest.
Beat on medium-high speed until mixture comes together.
Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.
Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes. (make sure the ends are closed)
Place 2 inches apart on a lightly greased or parchment – lined baking sheet.
Bake at 375 degrees for 12-14 minutes or until golden brown.
Let rolls cool on a wire rack.
Once cool, prepare glaze by combining all ingredients until smooth.
Drizzle glaze evenly over rolls.
I found the recipe on Pinterest . . . here’s the link https://tinyurl.com/yd7slzws
Oh my word! Belley and I are going to spend some quality time together this week soooooo only a good Grammie would get special snacks for her visit, right?! I couldn’t believe my eyes when I saw these, LOL!!! First I don’t even remember the last time I had a Twinkie! Second – covered in chocolate!!!! NEVER . . . I’ll update you on the experience. 😉
Don’t let the size fool you! It’s the absolute perfect amount of delicious, yumminess!! THICK Dove dark chocolate shell and yummmmmy raspberry sorbet!!! ONLY 150 calories – the perfect treat! If you love dark chocolate and raspberry you will NOT be disappointed!! 😉
Aweeee, just love this stuff – here’s my link for “how to” . . . . https://gettinmycountryon.com/2013/05/15/how-to-iced-coffee/
I’ve made this Quiche Lorraine recipe in the past and “as is” it’s delicious. Howeverrrrr, I did switch it up a bit recently and the update was JUST, if not more, delicious!!
I love Quiche Lorraine and I’ve never made it, so I thought I’d give it a try. It was very yummy and I actually eat it for dinner with a salad. My Texas bestie (hi Robin) & I used to go to Mimi’s and get their Quiche & salad, theirs is very good as well and this reminds me of it. Very simple especially when you cook your bacon in the oven!!!
Quiche Lorraine: – 1 9″ deep dish pie crust (I used Marie Calendar’s frozen)
– 1 bunch green onions (or one sauteed onion)
– 8 slices cooked & crumbled bacon (I used thick cut) – HERE I USED A PACKAGE OF “REGULAR” JIMMY DEAN SAUSAGE – BROWNED IT
– 1 1/2 cups shredded swiss cheese – HERE I USED THE PRE-SHREDDED “ITALIAN” CHEESE BLEND
– 3 eggs slightly beaten
– 1 1/2 cups half & half
– 1/4 teas salt & 1/4 teas pepper & 1/8 teas nutmeg
Preheat oven to 350 degrees. Take frozen pie crust out to thaw. Cook bacon in oven as directed on package (yes it says right on the package) chop or crumble when done. (OR BROWN THE SAUSAGE) I chopped up the green onions & used all the stems and about 3/4 of the whites. In bowl mix, eggs with half & half. Add salt, pepper & nutmeg, set aside. Once crust is thawed, add bacon (OR SAUSAGE), onions & cheese (I mixed them up a bit). The crust is pretty full but it will all fit. Slowly pour the egg mixture over top. Bake 40-50 minutes until crust is lightly browned and the middle doesn’t jiggle. Let stand 5 minutes & enjoy!
Yep, it’s been awhile since I posted a “Wow Me Wednesday” recipe. This will be worth the wait! LOL
Broccoli and Grape Pasta Salad (Originally from Southern Living) 6-8 servings
- 1/2 cup chopped toasted pecans (I just added pine nuts when ready to serve.)
- 8 ounces farfalle pasta
- 3 cups finely chopped broccoli florets
- 1 cup mayo (Best Foods is my choice)
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1/3 cup diced red onion
- 1/2 teaspoon salt
- 2 cups seedless red grapes, cut in half
- 6 cooked bacon slices, crumbled
Preheat oven to 350 degrees. Place pecans on baking sheet and toast in oven for 5 to 7 minutes, stirring half way through.
Prepare pasta according to package directions, cooking to al dente. Drain pasta and place in a large bowl.
In a medium bowl combine mayonnaise, sugar, red wine vinegar, red onion, and salt. Whisk well.
Add broccoli and grapes to the large bowl with pasta. Gradually add mayonnaise mixture (I added about 75% of the mayo mixture, then added the rest after it was chilled – it really soaks it up).
Cover and chill for 3 hours. Stir bacon and pecans into salad just before serving.
* 12 oz. can Spanish Peanuts
* 12 oz. bag Chocolate Morsels (I use Dark Chocolate)
* 10 oz. bag Peanut Butter Morsels
Combine both bags of morsels and heat over medium heat – continuously stirring. When completed melted, add peanuts. Mix well. Drop by teaspoonful onto wax or parchment paper. Cool. YUMMMMMMMMMMMMM
Makes approx. 40 clusters.
Shiny & Yummy!