Dessert
Only three ingredients for this tasty dish. These would be great as an appetizer or a simple dessert. I made these over Christmas but with the berry jam it might be just as nice for Valentine’s Day! These are definitely best served shortly after coming out of the oven. They do need to cool slightly but don’t wait to long to take that first bite!
INGREDIENTS
1 frozen puff pastry sheet, thawed
3-4 Tablespoons of Smuckers Fruit and Honey Triple Berry Fruit Jam
1 cup shredded white cheddar cheese
DIRECTIONS
Place the puff pastry sheet on top of a piece of parchment paper. Apply fruit spread evenly over the puff pastry sheet. Sprinkle a thin layer of cheese on top. Roll up the puff pastry from both sides until both sides meet in the middle being sure it’s wrapped nice and snug!
Wrap the roll in parchment paper and place in the fridge for 30 minutes; this will make it easier to slice. Preheat the oven to 350 degrees, line a baking sheet with parchment paper. When the roll has chilled, slice into 1/4 inch slices. Place each slice on the parchment paper and bake for 15-20 minutes until the puff pastry is golden brown. Let them cool slightly but enjoy warm!
Enjoy!
I have told you all week about how much I love this new Taste of Home cookbook but you did not think that’s all I had to tell you, did you? Not even close, there really is so much to love about this book! Another one of my many favorite things in this book is that for so many of the recipes you also get ideas of what else would go well with that particular dish. That’s not all, this book also gives you substitution ideas for example if you don’t have chicken thighs you can use chicken breasts! How great is that! This book puts all the great things about cooking in one easy place! It is fabulous for any home cook and just as great for kids and teens! This has become an instant favorite of mine! I have so many recipes that I can’t wait to make! The recipe I’m sharing with you today comes from the SWEET SURPRISES chapter and also has that great fast fix icon, oh and it’s also under 200 calories! Yes please! We loved this recipe and found they are best served warm!
DATE-WALNUT PINWHEELS
INGREDIENTS
3 Tablespoons sugar
1/2 teaspoon ground cinnamon
1 refrigerated pie pastry
1 Tablespoon apricot preserves
2/3 cup finely chopped pitted dates
1/2 cup finely chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees. Mix sugar and cinnamon. On a lightly floured surface unroll pastry sheet, roll pastry into a 12 inch square. Spread the preserves over the top, sprinkle with dates, walnuts and cinnamon sugar. Roll up jelly roll style, pinch the seam to seal. Cut crosswise into 12 slices about inch thick. Place the slices 1 inch apart on an ungreased baking sheet. Bake for 12-14 minutes or until golden brown. Remove from pan to a wire rack to cool.
This recipe makes 12 but can easily be doubled.
PER SERVING– 1 pastry equals 155 cal., 8g fat (2g sat. Fat),
3mg chol., 68mg sodium, 21g carb (11g sugars 1g fiber), 2g pro
Enjoy!
Welcome 2017! It’s crazy how fast time seems to go by. I bet you thought I would start the first blog of the new year with a calorie friendly, weight watching dish didn’t you? Nope! Sorry, not sorry!
I have seen this cannoli dip floating around Pinterest for a while now but really did not think my family would like it very much as it does have ricotta cheese in it. Well to my surprise while we were at a neighbor’s Christmas party she served this as one of her many dessert options and I could not keep Jim away from that dip! This dessert is sweet, but not overly sweet. I served this dip with original and chocolate graham dippers as well as sugar cones that I broke up into pieces. This dip won’t just make an appearance on our Christmas celebrations, but many times through the year!
INGREDIENTS
1 cup of ricotta cheese
8 ounces of cream cheese, room temperature
1 cup powdered sugar
1 teaspoon vanilla
2/3 cup mini chocolate chips
TO DIP
Sugar cones broken into bite size pieces
Original and chocolate graham dippers
DIRECTIONS
Use a stand mixer or hand mixer. In a large bowl mix together ricotta, cream cheese and powdered sugar on medium high speed until well blended and smooth, about 3-5 minutes. Add vanilla and mix well again. Taste the dip and if you want it slightly sweeter you can add a little more powdered sugar at this time, mixing well. Fold in mini chocolate chips. Serve with dippers.
Enjoy!
I first had this pie over our daughter Amanda’s house. Amanda’s significant other, Steve, is the cook at their house and he made this absolutely delicious pie. This is a pie his family makes on their holidays and I can see why! This is a two layer, no bake cream cheese pumpkin pie! What’s not to love about that?!I have already requested Steve bring this for our Christmas celebration!
INGREDIENTS
4 ounces Philadelphia cream cheese, softened
1 Tablespoon milk
1 Tablespoon sugar
8 ounces Cool Whip whipped topping
1 prepared deep dish graham cracker crust
1 cup cold milk
1 can (15 ounce) pure pumpkin (Libby’s)
2 packages(4 serving size)vanilla flavored instant pudding and pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
DIRECTIONS
Mix cream cheese, milk, sugar in a large bowl with a wire whisk until smooth. Gently stir in 3/4 of the whipped topping (saving the rest for the top). Spread the cream cheese layer on the bottom of the prepared crust. Pour the milk into a large bowl, add the pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. Mixture will be thick. Spread the pumpkin mixture over the cream cheese layer .
Refrigerate for 4 hours or until set. Garnish with the remaining Cool Whip if desired. Store leftover pie in the fridge.
Enjoy!
This recipe comes from Kraft
It’s amazing how fast we go from Thanksgiving to Christmas! There never seems to be enough time for everything. This week I am sharing with you some new recipes that I made for Thanksgiving. This particular recipe is a twist on a family favorite. When I was young I spent a lot of time with my grandmother, Anne Andrusyk. She was amazing at baking and cooking, but one of the most loved things she made that everyone fought over was her cinnamon rolls made with her left over pie dough. Although my grandmother is no longer with us her recipes live on and this is one that even my own kids can’t get enough of. So I took her basic idea and made it with a little twist. When Amanda took one bite I knew I would be making these over and over again! We all loved this version as well!
INGREDIENTS
Left over pie dough or store pie dough ( I used store bought pie dough, one box two rolls of dough found in the refrigerator section of the grocery store)
2 Tablespoons all purpose flour
1/4 cup sugar
1/2 teaspoon cinnamon
2 Tablespoon butter, melted
DIRECTIONS
Preheat the oven to 350 degrees. On a floured surface, place the pie dough and roll into a rectangle (about 1/4 inch thick). Combine the cinnamon and sugar in a small bowl and set aside. Brush your pie dough with the melted butter, sprinkle half of your cinnamon sugar evenly over the buttered dough. Roll the dough jelly roll style and slice into 1/2 inch pinwheels. Place the pinwheels in a round pie plate. Bake for 20 minutes or until dough is cooked through and lightly golden brown. Can be served warm or at room temperature.
Enjoy!
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