Mini Cherry Almond Danish

Hot from the oven

I love Danish and I have never attempted to make them. I actually made this recipe for the first time Christmas morning. They are easy to make and a perfect bite size treat.

Ingredients:

1 can of Crescent rolls

4 ounces of room temp cream cheese

1 Tablespoon of powdered sugar

1/2 teaspoon of almond extract

1 can of cherry pie filling

Slice the crescent dough into round circles
Make a well in the dough
Ready to fill

Preheat oven to 375 degrees. Remove crescent rolls from package and keep dough intact. Do not roll out or separate. Slice the the crescent rolls in round circles. Lay on baking pan and make a well. Mix cream cheese, powdered sugar and extract together. Place a teaspoon of cream cheese in the well of of the dough. Place a cherry or two (I used 2) on top of cream cheese. Bake for 10-12 minutes until golden brown. While danish are baking, make glaze.

Glaze:

4 Tablespoons of powdered sugar

1/2 teaspoon almond extract

1 Tablespoon of milk

Mix well. Add more milk if you need to but I purposely make the glaze thick and it melted nicely when I drizzled the danish with it. drizzle the danish with the glaze.

Depending how you slice the crescent rolls, this recipe will make 10-12 mini danishes. If you double the recipe, you will use 8 ounces of cream cheese and probably use the entire can of cherry pie filling. Can you swap out a different fruit for pie filling? Absolutely. I used cherry since it was red for Christmas but it would be perfect for Valentine’s Day too. Stand back and watch them disappear!Enjoy!

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Ooey Gooey Almond Cookies

If you like Ooey Gooey Butter Cakes, you will love these delicious easy 6 ingredient cookies. That’s right 6 ingredients plus the sprinkles. I had a great time in the kitchen with my sous chef Princess Willow. She loved adding sprinkles to the cookie dough.

Sprinkle Station and powdered sugar
Willow likes the Frozen sprinkles with the snowflakes best
A fun cookie to bake with kids.

Ingredients:

1 yellow cake mix, I prefer Duncan Hines

1 stick room temperature butter

1 8 ounce block of cream cheese, room temperature

1 egg, room temperature

1 teaspoon almond extract or you can use vanilla

Sprinkles for decorations

Powdered sugar to roll cookies in

Mix room temperature butter and cream cheese together until fluffy. Add egg and extract. Add in cake mix and mix until combined. Place in refrigerator 30 minutes to an hour.

Preheat oven to 350 degrees. Make your sprinkle station, we used several Christmas sprinkle colors and pour about a cup of powdered sugar in a separate bowl. Line a cookie sheet with parchment paper. Scoop cookies with a scoop and roll into balls. Roll in sprinkles and roll again in powdered sugar. Place on your baking sheet and bake 10-12 minutes until edges are lightly brown. Cool five minutes on your cookie sheet before moving them to a cooling rack to cool completely. Store in an airtight container.

Cranberry Brie Bread Bowl

Sorry, we dug in before I took a picture.

This recipe was inspired by Cook It Erica on Tik Tok. There is one minor adjustment I would make the next time I make it but other than that, it was perfect and absolutely delicious. This will be made for a Christmas appetizer this year. Yes, it was all that and then some.

Ingredients:

1 pound of Brie, I bought 2 wedges totaling a pound, room temperature, rinds removed

1 1/2-1 cup of cranberry sauce, jellied or whole berry*

1/4 cup of dried cranberries/Craisins *

2 Tablespoons melted butter

2 Tablespoons chopped pecans

2 Tablespoons brown sugar

4-6 Tablespoons melted butter

1/2 teaspoon of fresh thyme leaves, or more to taste

1 sourdough loaf, uncut

Brie in the bread bowl.
Brie topped with cranberry sauce.

Preheat oven to 350 degrees.. Cut a large hole in the center of the sourdough bread, reserve what you cut out and tear or cut into pieces. Set aside and toast while Brie Bowl is baking in the oven. When I make this again, I would toss the tensing bread pieces in melted butter and thyme leaves and bake those with the Brie bowl. Cut down the sides of bread bowl to form petals of bread that you can pluck off and eat. In between the petals, pour or brush inside the bread with melted butter and thyme leaves.

Brie topped with craisins.
Brie topped with streusel.
Ready for the oven.
So yummy, we couldn’t stop eating it before a picture was taken.

Fill inside of bread bowl with room temperature Brie. Spread into the cavity in the bread bowl. Top with cranberry sauce. I did not measure the cranberry sauce but I used about half a can of jellied. I honestly believe the whole berry would be great as well. if you use whole berry cranberry sauce, I would skip the craisins. For the streusel, mix 2 tablespoons melted butter, 2 tablespoons of brown sugar and 2 tablespoons of chopped pecans. Stir to combine and place over the cranberry sauce. Bake for 20-25 minutes until Brie is nice and melty. Serve immediately. Enjoy!

Mummy Dogs

3 Easy Ingredients

I love doing things in the kitchen with my grandchildren. Willow loves Halloween and loves to help prepare and cook food. These fun Mummy Dogs are easy to make and eat. Mommy, Willow and Nana really enjoyed them. Since my current situation is a broken left foot, it is hard to stand and cook for long periods of time. Working with Willow on this recipe was just as enjoyable as one that took me all day to make.

Ingredients:

I package of organic Applegate Farms Hot Dogs, or your favorite kind

1 package of crescent rolls, I used 4 for 5 hot dogs

Pieces of cheese for eyes

Preheat oven to 375 degrees. Cut crescent rolls into strips. Wrap strips of crescent rolls around the hot dogs, saving space for eyes. Bake in oven for 15-20 minutes until crescent rolls are nice and golden brown. Immediately add cheese pieces for eyes so they will melt and not fall off. Serve immediately and with your favorite dipping sauce. Willow always uses ketchup. Enjoy!

My 3 year old sous chef!
Before the eyes!
I see you!

Animal Cookies On My Cake

I purchased animal cookie flavoring because I wanted to make an Animal Cookie Cake for Willow. She loves to help in the kitchen. We had a great time making this cake. She put on very sprinkle and carefully placed every animal cookie around the bottom and on the top. I ordered this flavoring from Get Suckered Flavoring.

Princess Willow placed every sprinkle on her cake.

Cake Ingredients:

1 box of Duncan Hines White Cake Mix

1 cup of all purpose flour

1 small box of instant vanilla pudding

1 cup sugar

1 teaspoon salt

1 1/3 cup of water

1 cup of sour cream

2 Tablespoons vegetable oil

1 teaspoon vanilla extract

1 dropper full of animal cookie flavoring

4 egg whites

10 Tablespoons sprinkles

Princess Willow also placed the animal cookies on her cake.

Preheat oven to 325 degrees. Spray two 9” pans with nonstick cooking spray that contains flour.

One proud little girl of her beautiful cake.

Whisk cake mix, flour, pudding, sugar and salt in your mixing bowl. Add water, sour cream, oil, egg whites, vanilla and animal cookie flavoring. Mix for 4 minutes on low speed. Pour into 9” cake pans.

Bake 25-35 minutes until cake tester comes out clean. Cool cake completely before frosting.

Animal Cookie Frosting:

1 1/4 cup Crisco

3 sticks room temperature butter

2 teaspoons salt

1 teaspoon vanilla extract

1 dropper full of animal cookie flavoring

8-10 cups of powdered sugar

3-4 teaspoons of milk

1 bag of frosted or iced animal cookies

Mix all ingredients together adding sugar one cup at a time. Decorate with sprinkles and animal cookies. Enjoy!

A very yummy ending!

This is the flavoring I used.

Maui Muffins

It’s been hot and I have been feeling like I am in the tropics. These are not your typical breakfast muffins. I created this recipe as a muffin recipe but both my daughter in love Danielle and I thought if they had cream cheese frosting on top, they could also double as a cupcake. Delicious no matter how you eat them, muffin or cupcake. You decide.

Ingredients:

1 1/2 cups flour, all purpose or gluten free

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup brown sugar

Whisk dry ingredients in a bowl and set aside.

2 carrots grated

2 ripe bananas, mashed

3/4 stick butter, melted and cooled

2 eggs, beaten

1 teaspoon vanilla

1 small can crushed pineapple, drained

1/2 cup shredded coconut

Add wet ingredients to dry ingredients. Also add coconut.

Mix together and fill muffin liners 3/4 full. Bake in a preheated 375 degree oven. Bake 16-18 minutes or till tester comes out clean. Serve warm and enjoy! Yield about 18 muffins.

This recipe was loved by daughter in love Danielle, Princess Willow and grand pup Hermione who cleaned up the bites Willow dropped off of her plate. 😉 🐶 👑

Paula’s Banana Pudding

This dessert screams summer and I will tell you it’s the best banana pudding I have ever had. My best Joanne made this recipe about 15 years ago and told me to make it. So in memory of her, I did and wished I had not waited so long. I do one thing different to the recipe that Paula did not do. I used Fruit Fresh on the bananas and they stayed perfectly yellow, even days later. No cooking or baking in this recipe so it’s perfect for our hot summer days.

Ingredients:

1 5 ounce box of instant vanilla or French vanilla pudding (I used vanilla since I could not find French Vanilla in that size)

3 packages of Pepperidge Farm Chessman Cookies

12 ounces Cool Whip, thawed

1 8 ounce block of cream cheese, room temperature

1 14 ounce can sweetened condensed milk

2 cups milk

6-8 large bananas, sliced

2 Tablespoons Fruit Fresh mixed with 3 Tablespoons of water (Fruit Fresh is found in the canning isle of your grocery store)

Line a 13 x 9 pan with Chessman cookies. Using a hand mixer, prepare pudding with the 2 cups of milk an set aside. In another bowl, combine cream cheese and sweetened condensed milk. Fold Cool Whip into cream cheese and sweetened condensed milk. Slice bananas and add to a bowl of Fruit Fresh and water. Toss bananas in the Fruit Fresh and layer on top of Chessman cookies. Fold sweetened condensed milk/cream cheese/cool whip into pudding and pour over bananas and cookies. Smooth the top of pudding and cover with another layer of Chessman cookies. Refrigerate and enjoy!

Copycat Jalapeño Holly Chicken Salad

I love chicken salad and I also love spicy things but most of the time, spicy things do not like me. I have many different kinds of chicken salad on my blog but none are spicy. I have had several requests for a spicy chicken salad and here is a delicious one. This is named after the chicken salad at Chicken Salad Chick. I know and love many hotheads (my term of endearment for those who love and crave hot and spicy food). So I dedicate this recipe to my son Jeff, my sweet friend Devan Pryor and my dear friend and co-worker Kim Stephens. I did try this recipe, and in a very small quantity and I loved it. I think you will too.

Ingredients:

1 large rotisserie chicken (I get mine at Sam’s Club)

1 1/2 teaspoons of Montreal Chicken seasoning

2 teaspoons of apple cider vinegar

1 teaspoon distilled vinegar

3 large jalapeños (4-6”) chopped, seeds and ribs too

3 large celery stalks chopped

1 cup of mayonnaise

1 heaping Tablespoon of sour cream

Salt and Pepper to taste

Shredded chicken, Montreal Chicken seasoning, celery and jalapeños

Shred chicken in a stand mixer using the paddle attachment. Or tear by hand or use kitchen shears if you do not have a stand mixer. Add Montreal Chicken Seasoning, jalapeños, celery, vinegars, mayonnaise and sour cream. Mix to combine and taste to see if you want to add salt and pepper. This is great on a bed of greens, by the scoop, in a pita, sandwich, bun or slider. Enjoy!

Enjoy!

Cannoli French Toast Casserole

My favorite breakfast is French Toast. Always has been. I love a recipe I can make ahead and pull out of the fridge in the morning and bake it. Perfect for special occasions but it’s so easy and delicious, make it anytime. I made this for Easter Brunch but I will be making it again for Mother’s Day.

Ingredients:

1 loaf of Brioche bread, a day or two old is best

4 eggs

1/4 cup sugar

1 cup heavy cream

1/4 cup ricotta cheese

1 1/2 teaspoons vanilla

1/2 teaspoon salt

1 cup or more of mini chocolate chips

In a large mixing bowl combine eggs, sugar, cream, ricotta cheese, vanilla and salt. Stir to combine and set aside.

I never measure chocolate or cheese!

Cannoli Filling:

1 8 ounce container of mascarpone cheese

1 1/2 cups of ricotta cheese

1 cup powdered sugar

1 teaspoon of vanilla

Cannoli filling

Mix to combine. Butter a 9” x 13” pan. Place about 2 tablespoons of cannoli filling on each slice of bread. You will also spread this on another slice of Brioche on top of the cannoli covered slice in the baking dish. Cut into fourths. Continue until pan is filled with cannoli filled sandwiches. Pour cream mixture over top, cover and place in fridge overnight. Remove baking dish from fridge 30 minutes before you place it into a preheated 350 degrees. While your casserole comes to room temperature, sprinkle mini chocolate chips over the top. Bake for 33-43 minutes until custard is set and toast is brown. Dust with powder sugar on top and enjoy!

Dust with powder sugar.

Recipe adapted from The Food Dolls.

Easy Lemon Cheesecake Tart

I wanted to create an easy dessert for Easter and/or spring. Baking time is only 10 minutes and that’s for the crust. This can easily be made a day or two ahead of time which is great before a holiday. This easy dessert comes together quickly and is so yummy.

Baked Cookie Crust

Ingredients for Crust:

1 package of Keebler Shortbread cookies plus 1 sleeve of another package of shortbread cookies

4 Tablespoons butter, melted

Crush cookies with a rolling pin or food processor. Drizzle melted butter over cookie crumbs. Form a crust in a tart pan (mine was 10 1/2”). Bake at 350 for 10-12 minutes until golden brown. This is the only baking this recipe requires. Cool completely before adding Cheesecake mixture.

No bake cheesecake filling
Lemon Curd topping

Cheesecake Ingredients:

1 8 ounce block of cream cheese plus 4 ounces cream cheese, room temperature

1 1/2 teaspoons vanilla extract

3/4 cups heavy cream

1/3 cup sugar

Refrigerate mixing bowl and attachment(s) in refrigerator for 30 minutes. Beat cream cheese, sugar and extract together until smooth. Add whipping cream and beat until soft peaks form. Spread evenly into tart shell. Chill in fridge for 30 minutes or longer.

Top with 2 10 ounce jars of prepared lemon curd. I bought mine in the grocery store in the jelly section. I have made homemade lemon curd many times but since I work a lot of hours in a week, I used store bought for that reason. Plus the cost of eggs is outrageous right now. Keep in refrigerator until ready to serve. Refrigerator any leftovers. Enjoy!