Few Ingredients But Big Taste

This has been said here more times than I can count, but I’m always amazed at how a few basic ingredients result in something awesome. Since that’s the case here, it’s worth repeating.

This lemon sopapilla is another example. It’s full of bright tart lemon flavor and anyone would think you fussed. It uses stuff you probably already have on hand. There’s not many of us that don’t have a tube or two of crescent roll dough, some cream cheese and a lemon hanging around in the fridge. This is a great dessert to use them in.

Less Fat? Sure!

If you want to reduce some of the fat in this rather rich dessert, you certainly can.

The regular cream cheese can be replaced with Neufchatel cheese. Some companies market this as “low-fat cream cheese.” However it’s a bit inaccurate because Neufchatel is a cheese in itself. It has considerably less fat than cream cheese and it tastes almost exactly the same. Steer clear of fat-free products because they do not give good results in most things calling for cream cheese.

They also sell reduced-fat crescent roll dough, so that can be substitute safely with no loss in texture nor flavor. I recommend getting the dough in sheets rather than the perforated type that is used for rolls. The sheets are easier to work with.

No Soggy Crust

It takes a little extra time but par-baking the bottom layer of dough will prevent this dessert from getting too soggy. It will create a seal, of sorts, that won’t absorb liquid as rapidly as when you don’t pre-bake. The extra prep time is worth it especially if the sopapilla will have to be stored if it’s not all eaten when you first serve it.

The Recipe

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Lemon Sopapilla

A dessert with a bright lemony flavor

Prep Time15 minutes mins

Cook Time45 minutes mins

Course: Dessert

Cuisine: American

Keyword: desserts made from crescent roll dough, lemon cheesecake, sopapilla with lemon

Servings: 12

Calories: 336kcal

Author: Judith Hannemann

Ingredients

• 16 oz refrigerated crescent roll dough 2-8 oz pckages, divided
• 2 lemons zested and juiced, divided
• 16 oz cream cheese (2-8 oz packages)softened
• 1/2 cup sugar
• 3 tbs butter melted
• 3 tbs sugar

US Customary - Metric

Instructions

• Preheat oven to 350F/180C. Line the bottom of a 9x13-inch baking dish with aluminum foil--let the foil overhang on the sides-- and spray with cooking spray.
• Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges. Bake for 10 minutes then remove from oven and cool slightly.
• Mix the zest of 1 1/2 lemons and 2 tablespoons of the juice. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
• Layer the second sheet of crescent roll dough over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
• Bake about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 30g | Protein: 4g | Fat: 24g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 444mg | Potassium: 78mg | Fiber: 1g | Sugar: 17g | Vitamin A: 599IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 1mg

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The Ultimate Chocolate Chip Cookie

There’s not too many people who don’t love a delicious chocolate chip cookie.

And chocolate chip cookie lovers will flip over these because they are rich and chewy. They get additional great flavor from rich dark chocolate and citrusy orange. .

These cream cheese chocolate chip cookies are just full of surprises because you will never believe what they contain and by the same token, what they don’t.

Apart from the surprises, they’re ultra easy to make and do not require the dough to be chilled as many cookies containing cream cheese require.

Make A Cookie Chewy

Want to make a cookie chewy? Add a bit of cornstarch. Yes. Cornstarch.

You don’t add much. All it takes is one teaspoon per cup of flour to make a cookie chewy. It also seems to stop the cookies getting hard and brittle. Of course these cookies are so good, they won’t last long enough to get stale. So that’s something that requires little worry.

The orange zest may be left out if you like and make it a good old plain chocolate chip cookie and of course, you can use any variety of chocolate morsels you wish. I just have this “thing” about dark chocolate and orange.

Yes, It’s Eggless

Surprisingly, there isn’t a trace of any egg in these cookies. This make it a good choice if you have someone with an egg allergy.

I was dubious about the egg bit when I first tried the original recipe. I adapted Mary’s recipe because I like the fact that you don’t have to chill this cookie dough for hours. I want cookies when I want them and cooling (no pun) my heels for an hour or more doesn’t excite me.

The Recipe

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Chewy Orange & Dark Chocolate Cream Cheese Cookies

An upscale chocolate chip cookie with a secret ingredient

Prep Time20 minutes mins

Cook Time12 minutes mins

Course: cookies, Snack

Cuisine: American

Keyword: cream cheese cookies, gourmet chocolate chip cookies, how to make cookies chewy

Servings: 12

Calories: 464kcal

Author: Judith Hannemann

Ingredients

• 1/2 cup butter softened
• 8 oz cream cheese softened
• 1 cup sugar
• 1/2 cup light brown sugar
• 1 tsp vanilla
• 2 tbs grated orange zest
• 1 tsp baking soda
• 2 tsp corn starch
• 1/2 tsp salt
• 2 cups flour
• 12 oz dark chocolate chips 60% cacao

US Customary - Metric

Instructions

• Preheat oven. To 350F/180C. Line a large cookie sheet with parchment
• Beat cream cheese, butter and sugars until smooth and creamy. Add the vanilla and orange zest, beat to combine.
• Mix the flour, salt, soda and corn starch and add to the cream cheese mixture, mixing until just combined. Do not overtax.
• Fold in the chocolate chips.
• Drop by heaping tablespoonful onto prepared sheets, spacing about 1-in/2.5cm apart.
• Bake for 10-12 minutes or until edges just begin to become golden brown. Leave on the sheets for about a minute, then transfer to a rack to cool completely.
• Makes about 18-24 cookies.

Nutrition

Serving: 1(2 cookies)s) | Calories: 464kcal | Carbohydrates: 59g | Protein: 6g | Fat: 23g | Saturated Fat: 17g | Cholesterol: 41mg | Sodium: 364mg | Potassium: 240mg | Fiber: 2g | Sugar: 36g | Vitamin A: 494IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 1mg

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The Humble Biscuit Elevated

I think everyone loves a good flaky biscuits dripping with butter. But who really thinks about making this a sweet treat? If you want to get technical, since biscuits are a major part of strawberry shortcake, it already has. But having the biscuit itself stand alone is a different matter. And a sweet biscuit with icing no less.

To avoid any confusion here for my British readers who are thinking, “Well of course biscuits are sweet,” I’m referring to American baking powder biscuits. The terminology can be a bit confusing at times because in UK, biscuits are cookies. Don’t get me started on flapjacks. In the USA, that’s a pancake, but in UK it’s a lot like our granola bars (and they’re delicious if you want to try them).

These biscuits are special because instead of dripping with butter, these are dripping in caramel sauce. Then it’s topped off with a delicious cream cheese drizzle.

Caramel Topping

There’s a lot of choice here too since you can go homemade or store bought.

There are some really delicious store-bought caramel sauces so you needn’t feel any guilt using them. And if you want a quick dessert, this is the way to go.

You can make your own and it’s pretty easy too. The recipe is written for homemade caramel sauce. The ingredients are pretty basic and are items that are on hand in any well-stocked pantry. The only drawback is that sometimes the sauce can get gritty if it’s not cooked enough then cools. It doesn’t, however, affect the taste.

Oh That Icing

The icing is about the only thing you have to make from scratch, but believe me when I say that it’s worth it.

This is so good, you may want to eat it all by itself! There’s one caveat here–take the time to sift the confectioner’s sugar. It’s a step I often would eliminate because it’s tedious and often a bit messy. Needless to say, I got poor results each time I did.

The Recipe

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Caramel Cream Cheese Biscuits

A quick and delicious dessert

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: caramel biscuits, caramel sauce, cream cheese icing, sweet dessert biscuits

Servings: 8

Calories: 209kcal

Author: Judith Hannemann

Ingredients

• 1 can refrigerated “grands-style” biscuits 8 count (or your own favorite recipe)

Cream Cheese Frosting:

• 4 oz softened cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 3 to 4 tbs milk

Caramel Sauce:

• 1/2 cup brown sugar
• 1/4 cup unsalted butter
• 1/4 cup light cream or half-n-half

US Customary - Metric

Instructions

• Bake biscuits as per package/recipe directions. Cool on a rack.
• Prepare caramel sauce by placing all sauce ingredients in a small saucepan heating over low heat and stirring frequently. Bring it to a boil and cook for 5 minutes stirring constantly at this point. Remove from heat and cool slightly.
• Prepare icing by beating the softened cream cheese and powdered sugar until smooth and creamy. Add the vanilla and enough milk until the consistency is such that it can be drizzled.
• Assemble by drizzling about 2 tablespoons of caramel sauce over each biscuit then drizzle with the icing.

Notes

Substitute your own biscuit recipe for the refrigerated variety if you wish.
Store-bought caramel sauce may be substituted for the homemade.

Nutrition

Serving: 1biscuit | Calories: 209kcal | Carbohydrates: 24g | Protein: 1g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 86mg | Potassium: 53mg | Fiber: 1g | Sugar: 22g | Vitamin A: 415IU | Calcium: 38mg | Iron: 1mg

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Cheesecake Crescents: Easy!!!

When you want a quick dessert or snack, there’s nothing better to have on hand than a tube or two of crescent roll dough.

So many treats are made with it that now it’s being offered in a solid sheet. This is a real boon because you now don’t have to seal all those pesky seams.  Even better, the solid sheet is also available in store brands which cost less. I generally have a tube or two in my fridge at all times for emergency situations (mostly sweet snack attacks).

I love cheesecake and so do many others! So when I saw the original recipe on the Pillsbury website, I just had to make them!

Half Works Fine

The original recipe made quite a lot of these–from my standpoint since I’m a widow living alone. Therefore, I cut the recipe volume for these cheesecake crescents in half and it worked fine. It made enough for now and later!

But if you’ve got a family with hungry kiddos, then make the whole thing. They’ll disappear quickly–count on it.

It’s best to serve these warm or at room temperature. I don’t think these would be as good chilled.

Get Creative With Flavors

Even though it’s very good, this recipe is pretty generic.

However, there’s lots of ways it can be taken to the next level. The first thing I think of here is adding some fresh fruit; especially berries. That way you can get an additional bang for your buck nutrition-wise. I would, in no way, classify these cheesecake filled roll ups as healthy, but if you can make them a little more so, then why not?

The next idea I have for these is schmeering a little jam or jelly on the dough before adding the cheesecake filling. If I did this, I’d cut the sugar in the filling in half. Otherwise it might be too sweet.

If you want to cut some fat out, then definitely use Neufchatel cheese and reduced-fat crescent dough.

The Recipe

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Cheesecake Filled Roll Ups

Easy and decadently delicious dessert or snack

Prep Time8 minutes mins

Cook Time2 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: cheesecake recipe, crescent roll dough recipe, snack recipe

Servings: 12

Calories: 107kcal

Author: Judith Hannemann

Ingredients

• 1 tbs ground cinnamon
• 2 tbs sugar
• 8 oz cream cheese softened
• 1/4 cup sugar
• 1 tsp vanilla
• 2 cans (8 oz each) refrigerated crescent dough sheets
• Canola oil for frying

US Customary - Metric

Instructions

• Line large plate with paper towels. In small bowl, mix 2 tablespoons sugar and 1 tablespoon ground cinnamon. Set aside.
• In small bowl using handheld blender or mixer, beat 1 package (8 ocream cheese, softened, until creamy. Add 1/4 cup sugar and 1 teaspoon vanilla; blend until well combined. Set aside.
• Lightly flour flat work surface. Unroll 2 cans (8 oz eacPillsbury Crescent Recipe Creations refrigerated seamless dough sheet on surface. Slightly roll out each sheet of dough until about 1/2 inch longer. Cut each sheet into 6 squares to make a total of 12 squares.
• Place about 1 tablespoon cream cheese filling in center of each square; spread crosswise to form long line of filling. For each roll-up, roll side closest to you up over filling then roll to opposite side while slightly pulling edges to make roll longer. Use pizza cutter or sharp knife to cut off ragged edges of roll-ups. Pinch seam into dough to secure filling in roll-up.
• In skillet, heat canola oil to 325°Carefully place roll-ups in hot oil; fry on one side 30 to 60 seconds. Turn roll-ups; fry until golden brown. Remove from oil; place on paper towel-lined plate.
• Immediately sprinkle with cinnamon-sugar mixture. Place roll-ups on cooling rack or another plate; cool about 10 minutes before serving.

Notes

I made half this recipe.

Original recipe from Pillsbury.

Nutrition

Serving: 1roll | Calories: 107kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 97mg | Potassium: 26mg | Fiber: 1g | Sugar: 7g | Vitamin A: 255IU | Calcium: 25mg | Iron: 0.2mg

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Easy Peasy Pastry

I’ve seen lots of recipes for danish pastry using crescent roll dough and they all look fantastic!

Since I’ve been into my air fryer lately and many readers have requested more recipes for that appliance, I am very happy to oblige.

As mentioned, these use store-bought crescent roll dough as a base. I noticed the last time I was in the store that they are now selling a solid sheet of dough in addition to the regular kind that’s already cut. This is a boon to those that wish to use crescent roll dough for other things than rolls. It eliminates having to pinch and seal the seams.

For this recipe, I used the one you have to pinch and seal. The seam doesn’t really matter with this.

Shaping Is Easy

Lots of times I’m at a loss trying to describe a technique to someone else and even to understand it myself. All I can say is I’m glad there’s video!

I’ll have a video of these coming pretty soon, but I took photos of the steps involved and they’re pretty easy to follow. The only thing I couldn’t capture in the still photos was twisting the rope you make. All you have to do is grab the rope of dough at opposite ends and twist it a few times in opposing directions. Even if you didn’t do this, I don’t think it’d matter all that much but it does make them look better.

Conventional baking instructions are in the recipe notes.

Fillings To Suit You

I’ve pretty much only seen these with the cheese filling. The cheese is very good!

However, you can use any flavor that suits your fancy or even combine cheese with fruit. I did that with half of this batch I made. I combine cheese and raspberry and they were delicious!!

You can use regular jam or pastry filling (that’s different from pie filling. The brand I see is Solo and it’s sold in the baking aisle).

Instead of the white confectioner’s icing, I dusted these with confectioner’s sugar straight. If you want the icing, use a cup of confectioner’s sugar, 2-3 tbs milk or cream and a few drops of vanilla.

Watch The Video

The Recipe

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Air Fryer Mini Danish

These Danish pastry are quick and easy made in the air fryer, but you can make them conventionally too.

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Course: Dessert

Cuisine: American

Keyword: air fryer, danish pastry

Servings: 8 people

Calories: 243kcal

Author: Judith Hannemann

Ingredients

• 2 cans crescent roll dough
• confectioner’s sugar for dusting
• seedless raspberry jam optional
• sanding sugar optional

Cheese Filling

• 3 oz cream cheese at room temperature
• 1 tsp sour cream
• 2 tbs confectioner’s sugar
• 1/8 tsp vanilla extract
• 1 tsp lemon juice

US Customary - Metric

Instructions

• Mix all filling ingredients in a small bowl; set aside.
• Separate crescent roll dough into 4 rectangles for each can for a total of 8 rectangles.
• Pinch the diagonal seam together so it doesn’t separate. Cut each rectangle in half lengthwise. Sprinkle with sanding sugar if using.
• Roll up each strip and pinch seam. Roll to make a rope about 8-to 10-inches. Twist each end in opposite directions about 3-4 times. Roll up in a spiral shape and pinch the end of the rope underneath to seal. Press a depression in the center for the filling.
• If you want raspberry ONLY, place about one teaspoon in each depression.
• For raspberry cheese, place about 1/2 teaspoon in each depression then about 2 teaspoons of the cheese mixture on top.
• If you want cheese ONLY then place about 1 1/2-2 tbs of the cheese mixture in the depression.
• Place a parchment sheet in the bottom of an air fryer basket; spray lightly with oil.
• You will have to cook these in shifts—so lay half the danish on the prepared basket, leaving about an inch in between.
• Air fry at 350 degrees F for 8-10 minutes. Repeat with second batch.
• Cool completely then dust with confectioner’s sugar.

Notes

Conventional cooking bake at 375 degrees F for 10-15 minutes. Brush with melted butter if desired (it's not necessary but nice)

Nutrition

Serving: 2rolls | Calories: 243kcal | Carbohydrates: 25g | Protein: 2g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 11mg | Sodium: 478mg | Potassium: 14mg | Sugar: 7g | Vitamin A: 145IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.8mg

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Whip up a batch of these veggie cream cheese stuffed chicken breasts for a dinner they won’t forget. Wrapped with smoky bacon for added flavor.

More Than Just A Spread

I’ve been a lover of vegetable cream cheese for many years. Basically, I look on it as an appetizer or on crackers for a snack.

But I recently saw a recipe that used cream cheese to stuff chicken breast. It wasn’t a vegetable-type cream cheese. This filling had other cheeses and herbs in it.

One of the good things about cream cheese, especially when it comes to using it in rolled-up chicken breasts is it doesn’t melt. Because it doesn’t melt and only becomes super soft, it’s excellent for this purpose because it stays in the chicken and doesn’t come out in the baking dish.

What Veggies To Use

The veggies to use is pretty much up to you depending on your individual taste. The only vegetable that I think must be included is the green onions. Those seem to form the flavor base of the cream cheese stuffing.

When it comes to making savory-flavored cream cheese for snacking, I include green onions with any vegetable combination. Sometimes I use them exclusively and you can do that here too!

Ways To Stuff

There are many ways to stuff boneless skinless chicken breasts. If you have a method that works great for you, then use that method for making this recipe.

However, if you find this hard to accomplish (I did in the past), then this video will help you immensely. And an added bonus “Big Al” not only shows you a foolproof method, but you get his recipe for his stuffed chicken breast!

Here’s a link to that video: How To Stuff A Chicken Breast.

For More Color

Depending on the thickness of your bacon, you may find that it lacks some color at the end of the cooking time.

The bacon is definitely cooked, but I prefer some color and crispness to the bacon and what I do is pop the chicken breast under the broiler for a minute or two at the end of the cooking time. It will add a nice golden color and crisp the bacon.

The Recipe

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Veggie Cream Cheese Stuffed Chicken

Whip up a batch of these veggie cream cheese stuffed chicken breasts for a dinner they won’t forget. Wrapped with smoky bacon for added flavor.

Prep Time25 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 25 minutes mins

Course: Chicken, Comfort Foods, Everyday Meals

Cuisine: American

Keyword: cream cheese, stuffed chicken, vegetable recipes

Servings: 4

Calories: 518kcal

Author: Judith Hannemann

Ingredients

• 4 medium boneless skinless chicken breast halves
• 8 slices uncooked bacon

FILLING

• 8 oz softened cream cheese
• 3 green onions scallions finely chopped
• 2 tbsp red bell pepper finely diced
• 2 tbsp green bell pepper finely diced
• 1 tbsp sun dried tomatoes finely diced
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

• Preheat oven to 375 degrees F. Lightly spray a 11 x 7 or 13 x 9-inch baking dish with non-stick spray.
• Prepare chicken breast for stuffing as per video in the post (or use your preferred method)
• Mix all filling ingredients in a small bowl and divide into 4 equal portions.
• Place a filling portion in each chicken breast and roll up as per the video (or your favorite method)
• Wrap each roll with 2 slices of bacon and place in prepared pan.
• Bake for 45-60 minutes or until chicken tests done--either the juice runs clear or 180 degrees F on a meat thermometer.
• If bacon didn't crisp during cook time, place it under the broiler for a minute or two--this step is optional.

Nutrition

Serving: 1serving | Calories: 518kcal | Carbohydrates: 5g | Protein: 33g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 164mg | Sodium: 900mg | Potassium: 670mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1064IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 1mg

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OMG–when I saw these about a week ago, I was itching to do them….but my way.

Can’t eat just one!

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Bacon Bombs

OMG–when I saw these Bacon Bombs about a week ago, I was itching to do them….but my way.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Appetizers, Pork

Cuisine: American

Keyword: bacon, bacon bombs

Servings: 16 -18

Calories: 93kcal

Author: Judith Hannemann

Ingredients

• 1 cup baking mix i.e. Bisquick
• 1/3 cup milk
• 1 tbsp minced fresh chives or 1 tsp dry
• 2 oz cream cheese this measure is APPROXIMATE
• 1 scallion chopped very finely
• 8-9 slices of bacon
• oil for frying

Instructions

• Mix baking mix and chives together. Add milk and stir until dough forms a ball. Depending on atmospheric conditions, you *may* need a drop or 2 more of milk.
• Turn dough out on lightly floured surface and knead a few times. Roll out dough about 1/4 inch thick and cut out biscuits. The diameter of my biscuits was about 2 1/2-inches. Cut each biscuit in half.
• Mix the cream cheese with the chopped scallion. Put about 1 tsp of cream cheese in the center of each biscuit half. Seal the biscuit dough well around the cream cheese and roll into a ball.
• Cut bacon slices in half. Wrap a half bacon slice around each biscuit ball and secure with skewer.
• Heat about 2-inches of oil in a deep saucepan to 375 degrees. Fry about 4-5 “bombs” at a time. Fry for about 10 minutes total, turning once. Remove with a slotted spoon and place on a paper-towel covered plate. These may be kept warm in a 200 degree oven while frying subsequent batches.

Nutrition

Serving: 1serving | Calories: 93kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 182mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

 

Bacon Bombs–YUMMO

 

 

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Scallion Cream Cheese Poppers

What a wonderful and tasty appetizer or snack.  Super easy too!

I’ve been making these for years now.  They are easy peasy, and mix up in a jiffy.

All you need are scallions (green/spring onions) softened cream cheese and egg roll skins.

You can’t eat just one!

I tend to make them a little larger, with maybe a tablespoon or so of the filling rolled up egg roll style in the larger skin.

You can, however, make them smaller in wonton skins.  For that you’d use far less filling–a scant teaspoon.

In a pinch, fresh or dehydrated chives may be used in place of the scallions.

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Scallion Cream Cheese Poppers

These Scallion Cream Cheese Poppers are a wonderful and tasty appetizer or snack.  Super easy too!

Prep Time15 minutes mins

Cook Time7 minutes mins

Total Time22 minutes mins

Course: Appetizers

Cuisine: American

Keyword: cream cheese, poppers recipe, scallion

Servings: 12

Calories: 103kcal

Author: Judith Hannemann

Ingredients

• 8 oz cream cheese softened
• 2 scallions green onion chopped very fine
• 1/2 tsp pepper
• 1/2 tsp salt
• 12 egg roll skins
• oil for frying
• water for sealing egg roll skins

Instructions

• In a small bowl, mix cream cheese, scallions, salt and pepper.
• Place about 1 tablespoon of filling at one end of an egg roll skin. Roll up as you would an egg or spring roll. Repeat until filling is gone.
• Heat enough oil for deep frying in a large, deep skillet or wok to 375 degrees. Fry a few poppers at a time–don’t overload the pan as it will bring down the temperature of the oil.
• Fry until golden brown on each side, about 5-7 minutes total. Remove with slotted spoon to paper towel covered plate.

Nutrition

Serving: 1servoing | Calories: 103kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 232mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Scallion Cream Cheese Poppers – creamy inside

Scallion Cream Cheese Poppers

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Sopapilla Rolls

 

A new twist on a timeless and dessert sweet. Easy too.

I hadn’t thought of this dessert for ages.  Then a friend posted about it on her Facebook page saying how much she enjoyed it and whenever a co-worker made it, how it would vanish into thin air immediately.

Another mutual friend saw the recipe and made it up, but didn’t think much of it as it was written.  She said it was too buttery and way too sweet.   When I’d looked at the recipe the other friend had posted, it had ridiculous amounts of sugar in addition to cinnamon sugar topping, and, 1/4 cup of melted butter?  An 8 ounce package of cream cheese? Seriously?

Easy to assemble

She also said it was a pain to assemble since the crescent dough kept breaking at the perforations no matter how she tried to close the seams.

I got an idea to make this just as filled crescents and reduce the fat and sugar and also use up some toasted almonds I’d had hanging around from various desserts I’ve done for the blog.  If you have leftover apples, berries, etc., that can neatly substitute for the toasted almonds I used, or use both! Regardless of the fact that I reduced butter and sugar, the result is still plenty of fat and calories so a few more AIN’T GONNA MATTER LOL.

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Sopapilla Crescents

A new twist on a timeless and dessert sweet. Easy too.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Breakfast, desserts

Cuisine: Mexican, sopapilla crescents

Keyword: crescent

Servings: 8

Calories: 236kcal

Author: Judith Hannemann

Ingredients

• 1 tube crescent roll dough
• 6 oz softened cream cheese low fat can be subbed
• 2 tbsp sugar
• 3 tbsp toasted sliced almonds
• 2 tbsp butter melted
• 1 tbsp sugar
• 1/4 tsp cinnamon

US Customary - Metric

Instructions

• Preheat oven to 350 degrees. Spray or grease the bottom of either an 8 x 8-inch or 9 x 9-inch pan.
• Beat the softened cream cheese with the 2 tbs sugar until very smooth.
• Unroll the crescent dough and separate into 8 individual triangles. Divide the cream cheese mixture evenly among the 8 triangles and spread the mixture over the entire triangle. Sprinkle with the toasted almonds reserving about 1 tbs for topping. Roll up each triangle as for a crescent roll.
• Place 4 rolls evenly down one side of the pan, place the other 4 rolls evenly down the other side of the pan. (the placement should look like 2 columns of a newspaper)
• Melt the butter in the microwave. Mix the 1 tbs sugar with the cinnamon.
• Brush the tops of each crescent roll with the butter. Sprinkle with the cinnamon sugar and remaining toasted almonds.
• Bake 25-30 minutes, or until golden brown. Remove from pan and cool. May be eaten warm or chilled.
• Serves 8

Nutrition

Serving: 1serving | Calories: 236kcal | Carbohydrates: 18g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 315mg | Potassium: 56mg | Fiber: 1g | Sugar: 8g | Vitamin A: 374IU | Calcium: 31mg | Iron: 1mg

Sopapilla Rolls

 

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