Thursday, September 27, 2012

Pumpkins on Parade....

So today was the day to cook down the pumpkins and extract the seeds...since I already needed to have the oven on most of the day, anyway...and had purchased the rest of the "supplies" I needed (heavy whipping cream and things to make pie crust).

In a previous blog you will note that I gave instructions on how to prepare and cook pumpkins...well, let me just say that one pumpkin "cleaning" went off without a hitch but the OTHER one....I spent over 20 minutes just trying to cut it OPEN...and ended up with the entire front of my shirt covered in pumpkin and was SERIOUSLY considering going out to the garage to get my husband's ax.  Eventually, everything worked out, but baking/foil steaming pumpkins does take a long time...and a lot of checking.  They are currently cooling so that I can extract the flesh from the rind and then process it.  The seeds have been cleaned, soaked in salt water (that's my addition to the recipe) and are drying on clean paper towels....that's my recipe for today...how to toast pumpkin seeds.

Toasted Pumpkin Seeds

When you are cleaning the seeds...separating them from the "string-y" parts of the pumpkins insides...it's easiest if you first put the seeds into a bowl of water.  They become easier to clean and separate that way.  I then soak mine in water with Kosher salt added for about 30-45 minutes and then drain.  Letting them sit in the colander for a while will help them to dry out, and you can even use a hair blow dryer if you want to!

Once the seeds are nice and dry, preheat your oven to 275 degrees.  Then spread the seeds out on a cookie sheet in a single layer and begin seasoning them.  There are many variations of this, but here are the most popular:


Spread the seeds evenly over a cookie sheet and lightly baste the seeds with melted butter, margarine, or vegetable oil.  There are many variations.  Here are the most popular, in order or popularity:
  1. Savory: 4 tablespoons melted butter, 1/2 teaspoon garlic salt and 2 teaspoons Worchestershire sauce
  2. Lemony:  4 tablespoons melted butter, 1 teaspoon 'Mrs. Dash" or lemon pepper
  3. Halloweeny:  4 tablespoons melted butter, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon salt,  and 1/2 teaspoon ground allspice.
  4. Spicy: 4 tablespoons melted butter, 1 teaspoon cayenne pepper, 1/2 teaspoon thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper
  5. Natural: 1 teaspoon sea salt or other salt, 4 tablespoons melted butter.
You can then roast the seeds in the 275 degree oven for 10-20 minutes, until golden brown.  Keep a close eye on them, checking them every few minutes and stirring them about every 5 minutes.  If your oven "runs hot" this process can take as little as 10 minutes, or as long as 30 minutes.  Remove them from the oven when golden brown, sprinkle with salt and let cool.  An alternative method is to fry them in deep oil for a few minutes, then drain and sprinkle with salt.

I know that this sounds like kind of a tedious process but (if you like pumpkin seeds) it is SO worth it.  

Today's food quote:  "When witches go riding, and black cats are seen, the moon laughs and whispers..'tis near Halloween"~~Author Unknown

Sunday, September 23, 2012

It's a Fresh Pumpkin, Charlie Brown!!

One of my favorite holiday specials is, "It's the Great Pumpkin, Charlie Brown!".  Those old shows bring back such great memories and are so adorable...and, when it airs, I know for sure that autumn is on the way and Thanksgiving is just around the corner.

Canned pumpkin gets rolled out en force during this time of year.  It's so convenient, it's there, on the aisle end caps...it looks so "festive" and all you do is grab it, take it home, GLOP it out of the can, maybe add a few spices (unless you've gone a step FURTHER and gotten "Pumpkin Pie Filling") and you're on your way. BUT....pumpkin pie, pumpkin soup, pumpkin bread, pumpkin roll (never had one?  maybe I'll have to put THAT recipe into my blog!  it's one of our families' FAVORITES!) taste SO much better if you use fresh pumpkin.  And it's not that hard.  So, grab those fresh pumpkins, cook 'em up and you can even freeze this pumpkin for use all year long!  Say "bye-bye" to that "glop" in a can that was processed LAST YEAR (and has chemicals added!!)

You only need a few supplies to get the job done:

1 small pie pumpkin
1 large, sharp, serrated knife
1 ice cream scoop
1 large microwaveable bowl or large pot

A pie pumpkin is much smaller, sweeter, and less "grainy" than the jack-o-lantern types.  Grocery stores and farmers' markets usually carry them from late September into December...but grab then when you can; with the trend towards more "natural" foods...they go quickly.  Look for pumpkins that are firm, have no bruises or soft spots and have a nice, orange color.  You will usually get 2-3 cups of pumpkin puree from one average sized "pie pumpkin"

Step 1:
Wash the pumpkin in cool or slightly warm water...do NOT use soap.
Cut the pumpkin in half..a serrated knife with a "sawing motion" works best.  Remove the stem...using small, short cuts, going around the stem is the easiest and best...don't try to do it all in one cut.

Step 2:
Scoop out the seeds and scrape the insides.  You want to remove ALL of the "stringy" material.  This is where the ice cream scoop comes in...perfect for scooping and scraping!

Save your seeds!!  They can either be used to plant pumpkins next year or toasted to eat (or both!)  Place them in a bowl of water and rub them between your hands.  Then, pick out all of the orange bits, discard, and then drain off the water.  Place the seeds on a clean towel or paper towel for drying.  Once dry, they're ready for next year's planting..or roasting (upcoming blog will have recipe for toasting pumpkin seeds...they are DELICIOUS when you make them fresh!!)

Step 3: 
There are several ways to cook the pumpkin...you can use the microwave...a pressure cooker.....steam them on the stovetop or roast them in the oven.  If you are roasting...use foil.  In fact, line the baking dish with foil, then COVER the pumpkin with foil--all the juices will be saved...and the pumpkin will be, in fact, both roasted and steamed. If you're roasting in the oven add water into the foil wrapped "pocket" and bake at 350--testing periodically for "doneness"...it usually takes about 45 minutes.  The fastest, easiest way is to cut the pumpkin up into several pieces (remember to remove the stem) and place it into a microwaveable bowl--remember, the fewer the number of pieces; the easier it will be to scoop out the cooked pumpkin, so don't make the pieces too small, just small enough to fit all of them into a microwaveable bowl.  Put a couple inches of water into it, cover (with a dish cover/lid or cling wrap) and put into the microwave.

Step 4:
Cook for 15 minutes on HIGH then check to see if the pumpkin flesh is "soft".  If necessary, keep adding small increments of time until the flesh is soft enough to scoop out.  This usually takes anywhere from 20 to 30 minutes, in total, depending upon the size of the pumpkin.

Step 5:
Once is has cooked until it is soft, it's easy to scoop out the flesh with a broad, smooth typed spoon--like a tablespoon.  Use the spoon to gently scoop and lift the flesh away from the rind...it should remove easily and smoothly in fairly large chunks if the pumpkin has been cooked long enough.  **Letting it cool first, is a very good idea, and sometimes in fact, at this point, the flesh can be literally pulled away from the rind with your hands.

Step 6:
To get a nice, smooth consistency...use either a food processor (use the "pulse" button) or a hand blender.  This usually takes about 2 or 3 minutes.  Take your time and go slowly.

Your pumpkin is now ready for the pie recipe or anything else you may want to use it for!  They are fine to freeze...but NOT SUITABLE FOR HOME CANNING.  Freeze them into small sandwich type bags or plastic freezer containers.  TIP:  Pumpkin with a VERY SMALL amount of salt and pepper is PERFECT for baby food!  Freeze it into ice cube trays, then "plop" the cubes out into plastic bags...one cube = one serving.  TIP FOR PET OWNERS: Pumpkin puree is perfect for dogs with digestive upsets.  Use pumpkin with (again) a VERY SMALL amount of seasoning, salt, pepper, maybe a small amount of garlic (dogs LOVE garlic!!) can be used, but remember..if you're going to use this for a pup with a digestive upset, bland is best...so you may just want to freeze it plain.  You can, once again, freeze them into ice cube trays for use if "Fido" gets a "tummy ache" .

So there you have it!  I'll bet you didn't know making pumpkin "glop" (oops, I mean puree) was this easy!!  And it tastes SOOOO good and the smell it adds to your home while it's baking (both the first time, and when you use it again, in recipes) is AWESOME!!

Food quote of the day:  "There are three things I have learned never to discuss with people: politics, religion, and The Great Pumpkin"~~Linus, "It's the Great Pumpkin, Charlie Brown!"

Saturday, September 22, 2012

Happy Autumn, Happy Fall!!

I am SO ready for it to be autumn!!  So ready for the cooler mornings, cooler evenings and, hopefully, cooler DAYTIMES as well!  Living in Central Florida I often feel as if we have seasons here...known as "Hot, Hotter, and Holy HELL!!"

But seriously, I begin to get "antsy" around this time of year...because Autumn is my favorite season...readying for Thanksgiving...my favorite holiday.  In visiting the local stores, I feel that Thanksgiving is a "forgotten holiday"...just last night I was in Target, searching the Halloween aisle(s) for my new found love, "Candy Corn M&M's" (seriously...have you TRIED these?!  They're HEAVEN) and noticed that the CHRISTMAS decorations were peeping out....an aisle of them...at the back, behind the Jack-o-lanterns.  A sacrilege, completely and totally.

I did try a Starbucks "Pumpkin Spice Latte" last night (delicious) and that has put me into the mood for all things pumpkin.  Soooo....for the next couple blogs, I'm going to try to get some recipes together that will put a new spin on that lovely, orange, autumnal orb.  Have you ever had a Pumpkin Bagel?  Delicious!  And here's a great topping for one (if you manage to find one!) or for apple wedges, vanilla wafers, or water crackers.

Harvest Pumpkin Dip

1 c. pumpkin
1/2 c. sour cream
1/4 c. brown sugar
1/2 tsp cinnamon
1 c. Cool Whip (or other non-dairy whipped topping)

Combine everything but the Cool Whip--mix well.  Fold in Cool Whip.  Spoon into small serving bowl, top with chopped pecans (this is optional...you could also top with some crunchy granola, or even "craisins"!!)  Chill before serving.

Happy First Day of Autumn!  We're still in the "90's" here...but I am ever hopeful that, before too much longer, we'll also feel (at least a LITTLE) "snap" in the air.

Food quote of the day: "Vegetables are a MUST on a diet.  So, I suggest carrot cake, zucchini bread and pumpkin pie"  Jim Davis

Saturday, September 1, 2012

A Meal in One Pan...Yes...You CAN!!

Today is my Amy's birthday...and she is one GREAT cook!  Sooo, I've decided to share a recipe she just gave me the other day.  When I read it...I felt "in the autumn spirit" and couldn't WAIT to try it.  And it is DELICIOUS...even my husband raved...and I was apprehensive about whether or not he'd like it!  Give it a try to get YOU into that "autumn mood"...it may not FEEL like fall OUTSIDE...but you can at least get into the spirit INSIDE!!

Brown Sugar Kielbasa with Apples and Onions
serves 4-6

14 oz Kielbasa sausage, sliced thick
2 medium onions or one large, sliced thick
2 Granny Smith apples, cut into thick slices
2 T. butter
1/3 c. brown sugar
1 tsp cinnamon
1 tsp paprika
1 T. finely chopped fresh parsley
salt and pepper to taste
fresh sage and fresh thyme (although when I made it, I used dried thyme...but fresh sage)

Heat butter in a large skillet.  When hot, add the onions and apples and cook on low for about 5-10 minutes or until slightly caramelized.  Add the rest of the ingredients, except for the thyme and sage, stirring to evenly combine.  Cover and continue to cook on low for about 15 minutes, or until everything is heated through and the brown sugar has formed a syrupy glaze.  Plate and garnish with the fresh herbs.

Amy served hers with a hot German Potato Salad..which she said it went very well with.  I'm the only one that likes German Potato Salad...so I served ours with rice and it was very tasty.  I think it'd also go nice over noodles...or even mashed potatoes or some potatoes roasted in the oven with some fresh herbs.

Happy Birthday, Amy!  I'm proud to share recipes with you...you are an awesome cook!!  Love you!!

Food quote:  "Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree"~ Martin Luther.

Saturday, August 25, 2012

Just "roll" with it, baby.....

A couple of posts ago, I extolled the virtues of Pillsbury crescent rolls (and, just for the record, sorry for the EXTREME length of time since my last post...I've had a lot going on...he's adorable and his name is Jason)  :)

ANYWAYYYYYY..wouldn't ya know I found ANOTHER equally FANTASTIC thing to do with those little babies??!!  I found this through research I did when my son gave me a bag of banana peppers that he'd grown in his garden...he has a garden....I am REALLY proud!!

Anyway, once again...I digress.  I went onto "google" and found this recipe and it is delicious!  Vary it any way you want, to suit your taste. It can be a main dish (that's how my husband and I enjoyed it) or, with smaller sized peppers, a sort of appetizer.

Crescent Roll Banana Peppers

1/2 to 1 chub of ground sausage (this will depend on how many peppers you have or want to make
1/2 to 1 block of cream cheese (also, if you want, you could use a bechamel sauce instead...once again, preference)
3 chopped green onions, or 1/4 c. chopped purple onions
1-2 cans of crescent roll dough

Brown the bulk sausage and onions and drain thoroughly.  Either melt the cream cheese into the sausage or add the white (bechamel) sauce). Mix well.
Slice the top of each banana pepper off and make a slit down one side, seed the pepper.  Spoon the sausage and cheese mixture into each pepper.  Cover the entire pepper with the crescent roll dough and seal well.  (Large peppers make take up to 3 crescents) Bake according to the crescent roll directions--if the peppers are very large and you have used 2 or 3 to each pepper...you MAY need to add a few more minutes to the baking time...just "eyeball" the dough...when it's a nice golden brown...it's done.  Top with salsa and/or sour cream.

Trust me...the peppers are done!  They're nice and juicy...not hard and crisp at ALL..This recipe has become one of my hubby's and my favorites....just not able to get the peppers as often as I'd like!!



Food Quote:  "Omit and substitute!  That's how recipes should be written!  Please don't ever get so hung up on a published recipe that you forget that you can omit...and substitute"  Jeff Smith, Frugal Gourmet.

Thursday, May 24, 2012

Chipotle.....OLE!

Do you like Chipotle?  I LOVE it...it is, in fact, my favorite restaurant of the "fast food" genre.  I never tire of eating there...and never feel guilty (well not TOO much, anyway).  I respect the basics of the restaurant...because they're the way I like to feed MY family...fresh food, and locally grown, whenever possible.

HOWEVER...I am a sucker for trying to figure out how restaurants make things so that I can make them MYSELF at home....(can you tell I don't go OUT that much?...LOL).  So the last time my husband and I ate at Chipotle...I decided to find out how to go home and duplicate my two FAVORITE things there....the Cilantro White Rice with lime and the "Corn Relish"....and let me say...I was successful!!

So...if YOU like Chipotle as much as "I" do...here's how you can make these two dishes at home...for you and your family.

Cilantro White Rice with Lime

I have a rice cooker at my house...and if YOU don't...I would strongly urge you to get one.  They make everything SO much easier and I have even used them for steaming veggies with success....this recipe is going to incorporate the use of a rice cooker so if you DON'T have one....you're "on your own" as to figuring out how to convert this.....

I took one cup of rice and the appropriate amount of water and placed it into the rice cooker along with the zest and juice of one lime....and about 1/4 c (scant) of very finely chopped cilantro, some salt and some freshly ground pepper.  Turned the rice cooker on  and when it was finished....VOILA!!  Chipotle's Cilantro White Rice with Lime.  DEEEEELICIOUS!

Corn Relish

I get the idea that Chipotle uses canned corn in theirs....that's just the appearance and texture that it has.  Don't get me wrong...it's GOOD....but when I had two ears of leftover FRESH sweet corn I decided to use those because.....whenever you can...fresh is best.

I cut the kernels off the two ears of corn and lightly chopped to make sure the kernels were all separated.  I then added 1/4 c of finely chopped cilantro and 1/4 c. of chopped red onion.  Just a "dribble" of olive oil...a "splash" of lime juice (you can use just a bit left over from making the rice...that's what I did) and salt and pepper to taste.  Let the flavors "meld" in the fridge, and in about 30 minutes you have some AMAZING corn relish.  Couple these two things with some warmed flour tortillas...some grilled flank steak and grated cheese and sour cream and you have the makings for a GREAT meal...that's SUPER easy.

Coming tomorrow....ways to use the tons of peppers my son gave to me from my garden......!!!!!


Today's Food Quote:  "Let my words, like vegetables, be tender and sweet...for tomorrow I may have to eat them"  Anonymous

Wednesday, March 7, 2012

Rustic Pear Tart

Sorry I've been remiss in posting.  I've discovered Pinterest and I spend WAAAYYY too much free time perusing the site for recipes. BUT, I did come across this recipe...and decided to share it with you.  You can use pears...or any fruit really; such as peaches, apples, even plums.  It has a lovely fragrance and looks completely AWESOME when you take it out...really artistic...but is SUPER simple to make.  Here goes:

1/2 c. (1 stick) butter, unsalted, softened--plus a little extra for greasing your pan...or you can use PAM Spray (that's what I do)
Juice of 1/2 lemon, divided
1 lb of pears (any kind, or a mixture) cored and sliced 1/2 inch thick
1 c. all purpose flour
1 tsp baking powder
1/8 tsp salt
1 c plus 2 T. sugar
2 eggs
1 tsp vanilla extract
1/2 tsp cinnamon.
Butter a 9 inch springform pan  (I use a Pampered Chef springform tart pan....if you can STILL get this...it's AWESOME...the bottom can be pushed through..the edge comes off and voila! you have  a perfect tart---or quiche...removed from the pan)  Squeeze half of the lemon juice over the pears.
In a small mixing bowl whisk together flour, baking powder and salt.  With an electric mixer cream the butter and 1 c. of the sugar until light and fluffy...about 3 minutes.  Beat in eggs one at a time, then add vanilla.  Beat in flour mixture on low until batter JUST comes together.  Spread in pan, wrap and chill for at least 20 minutes.  Preheat oven to 375.  Arrange pear slices in concentric circles on top of dough.  Squeeze remaining lemon juice evenly over pears.  In a bowl mix the remaining 2 T. of sugar with the cinnamon and sprinkle over pears.  Bake for 45 to 55 minutes or until edges are golden and center is "set".  Cool in pan for 10 minutes, run a sharp knife around the edge and remove sides from pan.  Can be served warm or cool...is awesome with vanilla ice cream, or whipped cream.

Thursday, January 12, 2012

Crack open that crock pot!!

I know I've said it probably a thousand times before, but I love my crock pot.  And anytime I can find new recipes for it, I am all OVER them!!  A friend of mine from work, Tiffany, gave me a recipe for a beef roast and I was so anxious to share it with ya'll that I am posting it before I've even tried it myself!  (which is rare!)  But I trust Tiffany's opinion and recommendation, and (for most of you anyway) it IS perfect weather to have a nice roast (for those of us down South the crock pot doesn't get the kitchen and house all hot like the oven does! ) so here it is....if any of you make it before I get a chance to post my comment on it, PLEASE post your opinions here...AND if YOU have any crock pot recipes to share please do so.  Crock pots are great for those of us who work outside the home, but also they infuse that slow-cooked goodness that comes from letting something just simmer all day (I've been known to put roasts on the night before and let them cook all night AND all day!)

Here is...."Tiffany's Roast":

1 beef roast, 2-3 pounds any type is find, chuck roast, rump roast, whatever you have or whatever is on sale.
2 brown gravy packets (the dry powder kind)--any brand
1 packet of Italian dressing mix--any brand
1 packet of Ranch dressing mix (or 3 T dressing if you don't have the packet), again, any brand
1/2 c. water
Add onions, carrots, celery, etc...your choice

Cook on low for 7-9 hours.  You can make gravy from the "pan drippings" within the crock pot.

(fyi: I use flour to thicken my gravy...never had great luck with corn starch....if you WANT to thicken it instead of using it straight from the crock pot you need to put about 2-3 T. of flour in a cup of warm water...I whisk to dissolve...then  ladle out as much of the pan drippings as you want into a saucepan---bring to a boil and quickly stir/whisk in the flour/water mixture.  Lower heat and cook for few minutes.  Gravy should thicken as it cooks (notice I said "should"..if it DOESN'T you'll need to dissolve more flour in warm water, bring to a boil again and whisk in)....this was not in Tiffany's recipe...I'm just adding a "gravy tip" for ya'll...in case you are as "gravy challenged" as "I" am!!)

Like I said, share your great crock pot recipes if you have them...my crock pot is currently simmering away with a pork roast...and the smell throughout the house is heavenly.  Also great that dinner was basically "done" by 8:30 a.m...at least "my part" anyway!!  ;)

Food quote:  "One cannot think well, love well, sleep well, if one has not dined well." —-Virginia Woolf




Sunday, January 1, 2012

Crescent Rolls....the versatile tool.

I have been quite remiss in posting here lately...I know I posted the Blackberry Wine Bundt Cake last month (or, as my daughter in law's brother calls it, "All hail the Giant Donut!) So in the coming year I am hopefully going to be more diligent about keeping up the postings here on this blog (notice I did NOT call it a resolution...I steadfastly refuse to make them...hate them in fact). In any case, to make up for my laziness...I'm giving you.....THREE FOR THE PRICE OF ONE! And I'm utilizing one of my favorite kitchen tools...the Pillsbury Crescent Roll. This little known and under utilized tool is FANTASTIC in the kitchen for whipping up the most AMAZING things! My daughter, Karis, has given me tips on using Crescent Rolls as well (did you know they now make them WITHOUT perforations? They're called Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet---I prefer to shorten that to..."Crescents without Holes")You can find both the seamless and "seamed" varieties in your grocer's refrigerated case. So, here goes for some fantastic fun with crescents!



  • Crescent Wrapped Brie I actually got this off the TV..took one look at it and headed for the internet to look it up. It's SUPER easy to make and SUPER delicious! 
  •  1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) crescent seamless dough sheet 
  • 1 round (8 oz) Brie Cheese (I'm going to insist that you look for "French Imported" Brie...I've had a LOT of people say to me, "I don't like Brie" and I always tell them, then you PROBABLY didn't eat a "good one") 
  • 1 egg, beaten 
 Heat oven to 350 If using crescent rolls, unroll dough, separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet, unroll dough, cut crosswise into 2 sections, and pat into 2 squares. Place 1 square onto an ungreased cookie sheet. Place cheese on center of dough. With small pastry cutter or sharp knife, cut each corner off and reserve. Place remaining square on top of cheese round. Press dough evenly around cheese and fold bottom edges up over top edges. Gently stretch around creases evenly, press to seal completely. Brush with beaten egg. You can take reserve corners and top the round (you can cut shapes if you want) and brush with additional egg. Bake for 20-24 minutes or until golden brown. Cool 15 minutes. Serve warm with crackers (I prefer water crackers), apple and/or pear slices, grapes...or crudites of your choice. This is SO awesome that even BRIE HATERS will LOVE it!!


  •  Recipe 2:  Apple Dumplings My husband, who as a rule doesn't have a sweet tooth in his head, LOVES these...Whenever he finds out I am making them he is REALLY happy. They are super easy to make...but are SUPER sweet! You need ice cream to "cut the sweetness"...if that doesn't make sense to you, well then you don't live in The South. :) This recipe makes a 13x9 pan full, but I often cut it in half if it's just Dan and myself. So here we go: 
  •  2 Granny Smith Apples 
  • 2 tubes of Crescent Rolls 
  • 12 oz of Mountain Dew (yup, you heard me!) 
  • 2 sticks of butter (no this is NOT an Paula Deen recipe...but it COULD be!)
  •  1 1/2 c. sugar (doesn't this sound HEALTHY??? NOT!!) 
  • 1 tsp vanilla 
  • cinnamon 
  • Vanilla ice cream (or, if I make them and don't have vanilla ice cream on hand and don't want to go GET any...I have used Cool Whip, I always have that in my freezer)
  •  Peel and core the two apples--slice each into 8 slices--there are 8 crescent rolls in each tube so you can see where this is going..( I use an apple slicer, one quick movement and you're done AND the slices are all uniform in size) wrap each piece of apple in a triangle of crescent dough and place side by side in two rows in your greased (or sprayed with PAM) baking dish 
  •  Melt butter and add sugar and vanilla. Stir. 
 Pour your butter/sugar/vanilla mixture over the wrapped apples. THEN pour the 12 oz of Mountain Dew all around in the pan. Sprinkle liberally with cinnamon. Does it look kind of gross? Then you did it right! :) Bake them at 350 for 30-40 minutes; the smell in your kitchen is to DIE for! Serve hot with the ice cream. 
  • Now for Crescent bonuses! If you have leftover chicken, turkey, ground beef (like taco meat) or really any kind of meat you can mix it with some mayo and/or some Campbell's cream soup(s) (do NOT dilute with milk or water, use it straight from the can) Feel free to add some veggies (maybe leftovers as well?) and/or some grated cheese of any kind and mix together into a bowl. Open your crescent rolls and press out perforations (unless you're using the non-perforated pastry sheets). Cut into 4 even strips and place a small amount of the mixture in and fold over. Brush with a beaten and and bake for about 15 minutes (maybe 20) and VOILA! You have homemade Hot Pockets!! Another idea is to stuff  crescents with Nutella or even a small square of chocolate, wrap them up, brush them with a beaten egg, sprinkle with a bit of sugar and bake according to package directions...such a decadent breakfast treat...great with your morning coffee!! There are so many things you can do with these little triangles (or just the dough if you want)! Fill them with fruit or jam, brush with an egg and bake and you have little pies! Fast food that's homemade and that taste SO much better (I'm not going to say it's better for you because you've seen some of the ingredients...butter, sugar, cream soup, mayo...but they do TASTE a lot better, I promise!!) 


  • Today's food quote: “We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.” Alfred E. Newman