Lemon Cream Cheese Crescent Rolls

1 can crescent rolls

Filling:

4 oz. cream cheese, softened

2 T. sugar

1/4 t. lemon extract

zest of 1/2 lemon, I used a few shakes of Tru-Lemon

Glaze:

1 c. powdered sugar

1 1/2 T. lemon juice

zest of 1/2 lemon, I used few shakes of Tru-Lemon

1/4 t. lemon extract

little milk or smooth consistency

Combine filling ingredients. Place 1 teaspoonful in each crescent roll. Spread over all of roll. Roll up, starting on the wide end. Place on parchment paper covered baking sheet. Bake at 375 for 12 minutes until lightly browned. Makes 8 rolls. Combine glaze ingredients and pour over each roll as soon as they come out of the oven. So yummy and delicious!

*I doubled the filling recipe when I made 16 rolls, but I didn't double the glaze.  

**can also be made with any flavor pie filling instead of the cream cheese. I use a glaze made of powdered sugar, milk, and complimentary flavoring.

1st picture: crescent roll with cream cheese filling; 2nd picture: rolled up and ready to bake; 3rd & 4th pictures: all baked, glazed, and ready to eat.

Skillet Pineapple Upside Down Cake

1 yellow or pineapple cake mix, prepared as directed, omitting water

1 c. pineapple juice*, from drained pineapple rings, used instead of water in mix

1/4 c. butter

1/2 c. brown sugar

pineapple rings, whole and halved to fit pan

maraschino cherries

Preheat oven to 350. Spray oven safe skillet or 9x9 pan. Melt butter and combine with brown sugar. Place in bottom of pan/skillet. Place pineapple rings on top of brown sugar. Place cherries in the holes of pineapple. Pour batter on top. Remove silicone handle from skillet, if using. Place skillet or pan in oven and bake for 50 minutes to 1 hour, until toothpick comes out clean. Cool 10 minutes before inverting onto serving platter.

*If not enough juice, add enough water to make 1 c. 

1st pic: brown sugar in bottom of pan with pineapples and cherries, 2nd pic: batter on top of pineapple, 3rd pic: baked and inverted, ready to eat.

Strawberry Bread with Glaze

 Bread:

3/4 c. sugar

1/2 c. milk

1/2 c. oil

1 egg

1 t. strawberry flavoring

2 c. SR flour

2 c. diced strawberries

2 T. flour to coat strawberries

Glaze:

2 c. powdered sugar

2 T. melted butter

1/3 c. finely diced strawberries

1/2 t. strawberry flavoring

1-2 T. milk or cream, optional

Preheat oven to 350. Combine first 6 ingredients. Toss strawberries and flour together to coat. Fold into batter.  Pour into 9x5 bread pan. I used a heart shaped pan. Bake 50-55 minutes until toothpick comes out clean. Allow to cool 10 minutes before removing from pan. Combine first 4 ingredients until smooth (may have to use the mixer for this). Add milk if needed to spread, depending on the juiciness of the strawberries. You won't need too much. 

*2 bags (16 oz. each) whole frozen strawberries = 2 c. for bread and 1/2 c. for glaze

1st pic: ready for oven, 2nd pic: right out of oven, 3rd pic: glaze, 4th pic: bread with glaze ready to eat.

Crockpot Tortellini and Broccoli Soup

19 oz. bag frozen tortellini, I used 4 cheese

1 small bag spinach, optional

2 cans diced tomatoes, I used tomatoes with basil, oregano, and garlic

4 c. broth, I used vegetable, but can also use chicken or beef

3 cloves minced garlic

1 medium onion, chopped 

1 can mushrooms, fresh could also be used

Italian seasoning to taste

8 oz. block cream cheese, cubed, optional, I didn't use it--it doesn't dissolve well.

smoked sausage, diced, may substitite cooked ground beef, ground sausage, chicken strips, or meatballs

fresh or frozen broccoli, I used 1 bag of Birdseye steamfresh chopped broccoli

12 oz. can evaporated milk, optional

1/4 c. wondra flour, optional

Place liner in crockpot. Place all ingredients, except tortellini, broccoli, flour, and milk inside. Cook on low for 6-8 hours. After 6 hours, whisk to break up cream cheese, if using. Add tortellini and broccoli during last 45 minutes to 1 hour. Combine evaporated milk and wondra flour, then add to soup, if you want it to be a cream base soup, and to thicken it, during the last 30 minutes. Top with parmesan cheese to serve. Serve with Caesar salad and crusty bread. This is a delicious soup and there weren't many leftovers.

*other vegetables can be added if desired: diced carrots, celery, green peppers, etc..

1st pic: soup in crockpot, 2nd pic: soup with flour and milk added, 3rd pic: ready to eat!