Cherry Cheese Danish

I have to admit I'm having a hard time coming down from all the excitement I had with the Pillsbury Bake Off.  So in honor of Pillsbury I made these cherry danishes for Easter morning. These come together in minutes, they are so simple to make. Over the years I've made these all the time, one of my kids favorites.  The recipe makes 8 so it was perfect when my kids were home.  Now that they have flown the coop I don't make them unless they are home.  Only my son was home for Easter but he had no problem eating his sister helping.

4 oz cream cheese, softened
3 Tablespoons powder sugar
1/4 teaspoon almond extract
8 oz pkg. Pillsbury crescent rolls
1/2 can cherry pie filling
1 Tablespoons milk
sugar


1. Combine cream cheese, powdered sugar and extract until smooth.
2. Separate crescent roll dough into eight triangles. On large ungreased cookie sheet, arrange triangles so they don't touch.
3. Spoon cream cheese mixture onto bottom portion of each triangle; spoon cherry pie filling (about 4-5 cherries) on top of cream cheese.
4. Fold top corner of triangle over so tip touches bottom corner. Gently press outside edge to seal seam. Repeat with remaining triangles.
5. Brush top of crescent roll dough with milk; sprinkle with sugar.
6. Bake 350 for 20 minutes until golden brown. (Do not under bake otherwise the dough will be doughy)
Serves 8 ( or 4 in our house as we all want two)
Hint: The other half of the can of cherries won't go to waste because your family will be asking for you to make them again soon.

Lasagne Rolls with Spinach and Italian Sausage

In the picture of ingredients I left out one can of Hunts spaghetti sauce, I used two.  You can also make your own spaghetti sauce if that's how you roll : )

All the great flavors of a classic lasagna rolled up into individual sized portions.  This way I can cook as many rolls as I need and freeze the remaining rolls. 

Servings: 6-8

Ingredients: 

12 lasagna noodles 

1 pound Johnsonville Italian sausage 

2 (26.5  ounce) cans Hunt Spaghetti Sauce (any flavor) 

2 cups  ricotta cheese or cottage cheese (I personally like cottage cheese)

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry (I use a clean kitchen towel, place spinach in towel and twist squeezing out all the liquid)

8 oz. (2 cups) shredded mozzarella cheese 

1/2 cup grated Parmesan cheese 

1 egg 

1/8 teaspoon pepper (you don't need salt as the parmesan is salty enough)

Directions:

1.  Cook noodles according to package direction; drain.  Place noodles (lay flat) on a large sheet of wax paper or parchment paper. 
    

2.  Cook sausage (while the noodles are boiling), in large skillet until done; drain.  Stir in spaghetti sauce.   Bring to boil; reduce heat and simmer while you make rolls.

3.  Combine ricotta cheese (or cottage cheese), spinach, parmesan cheese, egg, and pepper.  Spread about 1/3 cup cheese mixture over each noodle then sprinkle with mozzarella cheese; roll up.

4.  Place seam side down in 13x9 inch baking dish. Pour sauce over rolls. If you have any remaining mozzarella sprinkle over top of sauce.  Cover with foil and bake in preheated 350 degree F oven, 35 minutes or until cheese is melted.

Note:  If you are going to split up portions just refrigerate or freeze in the pan size you will need.  I will often buy the small foil (disposable) pans and split up into two rolls per pan (cover with foil) and freeze.  My son loves to get these at college.  Thaw them from the freezer and bake 350 for an hour.

Caramel Macchiato Cheesecake

"I work at a coffee shop and my favorite coffee drink is a caramel macchiato so I created a caramel macchiato cheese cake that has become my favorite cheese cake."  I have this posted on Allrecipes, check out the great reviews.  Also you can watch a video of myself making the cheesecake here http://allrecipes.tv/whatscooking/janesville_wi.aspx  .

2 cups graham cracker crumbs
2 tablespoons DOMINO Granulated Sugar
1/2 cup butter, melted
PAM Original No Stick Cooking Spray
3 (8 ounce) packages KRAFT PHILADELPHIA Cream Cheese, softened
1 cup DOMINO Granulated Sugar
3 large eggs
1 (8 ounce) container sour cream
1/4 cup espresso or triple strength coffee, cooled
2 teaspoon pure vanilla extract
1 (7 ounce) can whipped cream
caramel ice cream syrup


Stir together graham cracker crumbs, 2 tablespoons sugar and butter; press mixture into bottom and 1 inch
up sides of a 9 inch springform pan coated with cooking spray. Bake at 350 for 8 minutes. Cool on wire rack. Reduce oven temperature to 325.


Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 cup sugar, beating until blended. Add eggs, one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into crust.


Bake at 325 for 1 hour and 5 minutes; turn oven off. Partially open oven door; let stand in oven 15 minutes. Remove from oven and immediately run a knife around edge of pan, releasing sides.


Cool completely in pan on a wire rack; cover and chill 8 hours. Remove sides of springform pan. Cut into 10 to 12 servings. Garnish each slice with whipped cream and caramel sauce drizzled over top.

Oatmeal with Dried Cherries and Walnuts

I have found my favorite way to eat oatmeal.  The cherries make this so good, I look forward to breakfast!  

1/2 cups Quaker Oats (not instant)

1 cup water

1/4 cup dried cherries

walnuts

brown sugar

In Microwave, combine oats, water and dried cherries.  Cook 2 minutes.  Stir then sprinkle on some walnuts and return to microwave 20 seconds.  Sprinkle on brown sugar.  Yum!  My husband likes to add milk at the end.  Add a banana at the end if you have one, makes it even better!

This makes one large serving.