Cross My Heart Danish

This has been one of those trying weeks that I am glad is over (I hope)...full moon, sick kids, multiple PMS cases in the house, carpool challenges, snow storms, etc...which has also given me not the best frame of mind or attitude.  I don't know what it is about the month of February, the stars are never in alignment for me.

I should apologize to those I have crossed paths with this week and to my family.  I cross my heart that I will try to be happier and nicer next week.

Cross My Heart Danish
Adapted from Chocolate Chip Danish by Pillsbury

1 can Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet

1 package (8 oz) cream cheese, room temperature

1/4 cup sugar

1 teaspoon vanilla

1/4 cup chocolate chips (I used Hershey's red M&M's)

Heat oven at 350°F. Line 17x12-inch cookie sheet with cooking parchment paper

 or silicone nonstick baking mat.

Unroll dough onto lined cookie sheet; press dough into about 16x10-inch rectangle.

In medium bowl, beat cream cheese, sugar and vanilla until smooth. 

 With sharp knife or pizza cutter, cut 1 1/2-inch-long slanted cuts 1 inch apart along both long sides of rectangle, leaving center of dough uncut.

 Make sure you have the same amount of cut strips on both sides.

Spread mixture on uncut center of dough. 

Sprinkle chocolate chips (or candies) over cream cheese mixture.

Braid dough by crossing strips over filling, alternating from side to side.
At end, trim off any overhanging dough.

Bake 20 to 22 minutes or just until golden brown. 
Remove from cookie sheet to bread board, serving platter or cooling rack. Cut into slices to serve. Best served the same day.

One Year Ago:  Mediterranean Chicken and Sausage

Cherry-Cheese Galette and Cherished Memories

My mom, hands down is one of the most great pie makers out there.  In fact everyone I know in Alaska (excluding me) knows how to make great pies.  My friends Felicia and Toni are incredible bakers and can whip out any kind of pie out there.  I never picked up the knack for it, and through the years have take the "semi-homemade" approach when it comes to pies.

My fondest memory of my mom making pies is the leftover pie dough.  She would gather all the extra dough pieces, let nothing ever go to waste and put them together in a little crust dessert for me.  My mom would shape it like a calzone, fill it with butter and sprinkled it all over with her special cinnamon/sugar blend.  She would bake it off and I couldn't wait to eat it.  Did your mom or grandma ever make this? 

This dessert (which my husband is now debating with and telling me that it should be served as a breakfast pastry) brings the warmth and goodness of my mom's cherry pie and blends it with my favorite...cheesecake.  So, whether you have it with breakfast or as a dessert, I hope you enjoy the comfort that it gives me.

Cherry-Cheese Galette

(1) refrigerated ready-made pie crust (like Pillsbury)

1/2 can cherry pie filling

1 (8 oz.) package cream cheese, room temperature

1 Tablespoon freshly squeezed lemon juice

2 Tablespoons granulated sugar

pinch of grated nutmeg

Cinnamon/Sugar Blend

1 part - cinnamon

3 part - granulated sugar

(Put both ingredients in a resealable container, like Tupperware and shake well, until completely mixed). You will have leftover blend, depending on your proportions.

Preheat oven to 425 degrees.  Place a piece of parchment paper on a cookie sheet. 

To make the filling, whisk the cream cheese, lemon juice, sugar and nutmeg in a bowl.  Set aside.

Roll out the pie crust on the parchment paper into a 12-inch round. 

 Spread 3/4 of the cream cheese filling over the dough, leaving a 2-inch border.

Top with the cherry pie filling.  

Fold the edge of the dough over the filling.

Drizzle the remaining cream cheese filling over the cherries.

Sprinkle about 2 Tablespoons of the cinnamon/sugar mixture, 

all over the crust, cherries and cream cheese topping.

Put an inverted baking sheet in the lower third of the oven.  Put the baking sheet with the galette directly on the hot baking sheet in the oven.  Bake until the crust is golden, 20 to 25 minutes. Serve slightly warm.

One Year Ago: Pasta E Fagioli Soup

Creamy Artichoke Bruschetta

It is now day 3 of Daylight Savings Time.  Everyone loves it when we "Fall Back" in time.  So far, I have not been a fan of it this year because all it means is one more hour of insomnia and the reminder that while everyone else is enjoying that extra hour of sleep, I am losing even more sleep.

I try to take advantage of any waking nights and am already thinking about upcoming holidays and family dinners.  For those of you entertaining this season, this is a great one for those guests.  Super easy, creamy and delicious!!  Sweet Dreams.

Creamy Artichoke Bruschetta
Adapted from www.thecookierookie.com

1 (8-ounce) package cream cheese, softened
1 loaf (small) baguette, cut into slices
1/2 cup Best Foods Olive Oil mayonnaise
1/8 cup sour cream
1 garlic clove, minced
1 (8-ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 tsp. garlic salt
2 tsp. fresh parsley, chopped

Preheat oven to 350 degrees.  Place the bread slices on a foil lined baking sheet and brush with olive oil.

Bake the bread for 8-10 minutes until crispy and golden, set aside.

In a food processor, mix cream cheese, mayonnaise, sour cream, garlic, chopped artichokes, garlic salt, parsley and Parmesan cheese.

Spread about 2 Tablespoons (depending on the size of your bread) of the mixture onto each slice of bread and sprinkle with the shredded mozzarella cheese.

Broil in the oven on high for 5-7 minutes until cheese is bubbly and slightly golden on top. (Watch closely to prevent from burning).

* Forgive the burnt ends in my photo...I must have fallen asleep while watching the oven.

One Year Ago: Cherry Cheesecake Brownies

Pasta, Parent Conferences and Pantry Purging

"The Great American Pantry Purge" phrase was coined by my friend Toni in Alaska.  I am so envious of her, because the pantry in her house is larger than my bathroom.  One weekend we were over at their house for dinner, she told me what she had planned for our menu that night and further explained that it is was because they were in the middle of their Great American Pantry Purge Week...meaning that she was using and cooking with what was already in the house - she made it sound so much fun with her catchy phrase.

Fast forward, I have been diligently trying to keep with my coupon cutting, weekly calendar dinner menu planning (so I only need to hit the grocery store once during an entire week) and really trying to pay attention to what I can use up in the kitchen.  Nothing makes me more crazy than over buying something that I already have an abundance of in the pantry...how many cans of tomato soup and tuna does one house need, really??

Angus watching mom purge, organize and collecting his socks around the house.

A few weeks ago were parent-teacher conferences at our girls' school.  They have a wonderful program where the leadership academy students and parents make dinner for all the staff that are there late at night for conferences and don't have time to run out for a quick meal.  This time the theme was Italian - perfect!!

The best news of all was that the meal I wanted to make, I was able to purge everything I already had on hand in our kitchen.  I just love it when a plan falls into place.

As I have previously mentioned, my husband's family published their own family cookbook.  Some of the recipes go back three generations and have stood the test of time and taken on their own spin as the various family members try them out.

The famous family cookbook.

One of our go-to favorites is "Grannie's Lasagna".  Awesome quick fix, weeknight casserole that is perfect for families or pot lucks, and even makes great leftovers too. So, purge your pantry away while you enjoy this one and for all those great teachers out there who give so much of their time.  After dealing with teenagers all day, it's the least I could do for them.  I even purged our remaining King's Hawaiian Sweet Rolls into these delicious garlic, mozzarella and Parmesan cheese bread creations - yummy!!!

Grannie's Lasagna
Courtesy of Jan and Will

(1) 12-ounce package noodles (egg, bow tie, etc.)
(1) 8 ounce package cream cheese, softened
(1) pint sour cream
1/2 pound Parmesan cheese
1 to 2 pounds ground beef
1 onion chopped
1 to 2 cans tomato sauce (or 1 jar of marinara or spaghetti sauce)
1 clove garlic, crushed
1 teaspoon sugar

Preheat oven 350 degrees.

Saute meat, onion and garlic.  Drain meat.  Add tomato sauce and sugar, set aside.  Boil noodles as directed.  Mix drained noodles with cream cheese and sour cream.  Spray Pam in large casserole dish and spread noodles in bottom of dish.  Add meat mixture on top and finish off with fresh Parmesan cheese.  Bake uncovered approximately 45 minutes, until bubbly.

Also needed to purge Mark West Pinot Noir