PHILADELPHIA Cream Cheese Brownies

I did it!!!  For the past few months I have been trying to get my courage up to enter season 2 of the Real Women of Philadelphia Contest.  I would talk myself in to it and then talk myself right out of it again.  Kara and Justin had agreed to help me and since Justin is laid off the prize money would be very helpful.  For the Pillsbury Contest I just had to type up a recipe and send it in; and I have had lots of practice doing that.  But the thought of standing in front of a video camera was just about as scary as anything I could imagine.  But I finally schedule a time with Kara & Justin I so I was committed.  They showed up Monday afternoon and put Connor and Abbi down for their naps and we got started.  I don't remember the last time I was that nervous.  Justin was my patient and awesome camera man and my great producer.  Kara was our director.  Lisa was the babysitter when Connor and Abbi woke up and we still weren't done.  But we actually did 2 recipes and I mostly got over being nervous.  We did have several bloopers and I learned a lot.  I have plans for 1 or 2 more.....we will see if I actually keep my courage up.  This is week 4 of the 8 week contest and I can enter as many times as I want.  This week is desserts and I posted my first video entry today......Here it is:

And here is the written portion of my entry as well.

I made up this recipe a few years ago when I needed a fast dessert made with ingredients I had in my kitchen....and I have been making it ever since. I take these to picnics, banquets, receptions, graduations and everywhere.  This recipe will also fill 2 - 12 x 8 inch disposable foil pans and makes a great gift for a friend or neighbor.  I have always called them Cream Cheese Brownies but they really do require a fork to eat them; they are so gooey and moist and simply melt in your mouth.   I love desserts and since cupcakes recently started becoming so popular  I have learned that I can make this same cream cheese filling and drop a big spoonful into my cupcake tin that is half filled with cake batter.  As the cupcake bakes the batter surrounds the cream cheese filling making a wonderfully delicious filled cupcake without all the hassle of squirting that filling into the cupcake.  It works like magic and is great in any flavor of cupcake.  Sometimes I don't put in the chocolate chips, depending on the flavor.  I always keep Philadelphia Cream Cheese in my refrigerator so I am always ready to make this recipe.  In just 25 minutes you'll be eatin' one of the BEST desserts ever!!!

And since the actual recipe is already on here I won't post it again.  So until next time.....see y'all

Versatile Brown Sugar Muffins

Versatile Brown Sugar Muffins

1/2 c. butter

1 c. brown sugar

1 egg

2 c. flour

1 c. milk

1 t. baking soda

1/2 t. salt

1 1/2 t. vanilla

3/4 c. applesauce

1 c. oatmeal

Place all ingredients in mixer bowl.  Mix to combine dry ingredients with the wet, making sure not to over mix.  Pour batter into 16 muffin tin cups that have been sprayed with cooking spray.  Bake at 350 for 15, or until a toothpick comes out clean.  Cool 5 minutes and then remove from muffin tin and place on a cooking rack.  Great served warm or cold!! 

This is a versatile recipe....I often add 2 mashed bananas in place of the applesauce and 1 c. coconut in place of the oatmeal for a great banana coconut muffin.  Can also add chopped apples, zucchini, chocolate chips, raisins, nuts, or dried fruits in place of the applesauce or oatmeal, whatever combination you like.

I entered this in the      Betterrecipes.com      Muffin contest today....

Roasted Asparagus

• I will be giving this a try for Easter Dinner.....
• 
  
• Roasted Asparagus
• 2 pounds fresh asparagus, trimmed
• 1/2 cup butter, melted
• 2 to 4 green onions, chopped
• 1/2 teaspoon salt and pepper
• Place asparagus in a shallow baking dish coated with cooking spray. Combine the butter and green onions; spoon over asparagus. Sprinkle with salt and pepper. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned and tender. 
• Garnish with lemon zest and drizzle with lemon juice. 

It was great....not a single bite left.  I probably baked it for about 20 minutes.

English Cuisine History Lesson.....

A lesson on English cuisine.....where the Atkinson and Whiteley roots began.  I now have a little better insight in why I like the things I like..... I was studying up on my heritage for our  "Foreign Foods" mutual activity, but I was released yesterday and so I guess I don't have to worry about it.  Thought I'd post this anyway.....

English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, largely due to the importation of ingredients and ideas from places such as North America, China, and India during the time of the British Empire and as a result of post-war immigration.

In the Early Modern Period the food of England was historically characterised by its simplicity of approach and a reliance on the high quality of natural produce. This, was in no small part influenced by England's Puritan flavour at the time, and resulted in a traditional cuisine which tended to veer from strong flavours, such as garlic, and an avoidance of complex sauces which were commonly associated with Catholic Continental political affiliations.^[1] It is possible the effects of this can still be seen in traditional cuisine.

Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court ofRichard II.

Other meals, such as fish and chips, which were once urban street food eaten from newspaper with salt and malt vinegar, and pies and sausages with mashed potatoes, onions, and gravy, are now matched in popularity by curries from India and Bangladesh, and stir-friesbased on Chinese and Thai cooking. Italian cuisine and French cuisine are also now widely adapted. Britain was also quick to adopt the innovation of fast food from the United States, and continues to absorb culinary ideas from all over the world while at the same time rediscovering its roots in sustainable rural agriculture.

[edit][edit]Traditional cuisine

The Sunday roast

Sunday roast, consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding.

The Sunday roast was once the most common feature of English cooking. The Sunday dinner traditionally includes roast potatoes (or boiled or mashed potatoes) accompanying a roasted joint of meat such as roast beef, lamb, pork, or a roast chicken and assorted other vegetables, themselves generally boiled and served with a gravy. Sauces are chosen depending on the type of meat: horseradish for beef, mint sauce for lamb, apple sauce for pork, and bread sauce for chicken. Yorkshire pudding normally accompanies beef (although it was originally served first as a "filler"), sage and onion stuffing pork, and usually parsley stuffing chicken; gravy is now often served as an accompaniment to the main course. The practice of serving a roast dinner on a Sunday is related to the elaborate preparation required, and to the housewife's practice of performing the weekly wash on a Monday, when the cold remains of the roast made an easily-assembled meal. Sunday was once the only rest day after a six-day working week; it was also a demonstration that the household was prosperous enough to afford the cost of a better than normal meal. An elaborate version of roast dinner is traditionally eaten at Christmas, with almost every detail rigidly specified by tradition. Since its widespread availability after World War II the most popular Christmas roast is turkey, superseding the goose of Dickens's time.^[2] Before the period of cheap turkeys, roast chicken would be more common than goose, goose being unsuitable for small groups of diners. Game meats such as venison which were traditionally the domain of higher classes are occasionally also eaten by those wishing to experiment with a wider choice of foods, due to their promotion by celebrity chefs, although they are not usually eaten frequently in the average household.

[edit]Afternoon tea

Main article: Tea

It is a widespread stereotype that the English "drop everything" for a teatime meal in the mid-afternoon. This is no longer the case in the workplace, and is rarer in the home than it once was. A formal teatime meal is now often an accompaniment to tourism, particularly inDevon and neighbouring counties, where comestibles may include scones with jam and clotted cream (together known as a cream tea). There are also butterfly cakes, simple small sponge cakes which can be iced or eaten plain. Nationwide, assorted biscuits and sandwichesare eaten. Generally, however, the teatime meal has been replaced by snacking, or simply dispensed with.

Tea itself, usually served with milk, is consumed throughout the day and is sometimes also drunk with meals. In recent years herbal teasand speciality teas have also become popular. Coffee is perhaps a little less common than in continental Europe, but is still drunk by many in both its instant and percolated forms, often with milk (but rarely with cream). Italian coffee preparations such as espresso andcappuccino and modern American variants such as the frappuccino are increasingly popular, but generally purchased in restaurants or from specialist coffee shops rather than made in the home. White sugar is often added to individual cups of tea, or brown sugar to coffee, but never to the pot.

For much of the 20th century Britain had a system where fresh milk was delivered to the doorstep in reusable glass bottles in the mornings, usually by electric vehicles called "milk floats", though it has now been largely replaced by supermarket shopping. Some areas of the country still, however, enjoy door to door fresh milk to this day.

Cupcake

From Wikipedia, the free encyclopedia

  (Redirected from Butterfly cake)

For other uses, see Cupcake (disambiguation).

Frosted chocolate cupcakes

A cupcake (British English: fairy cake; Australian English: patty cake or cup cake) is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations, such as sprinkles, are common on cupcakes.The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of “a cake to be baked in small cups” was written in “American Cookery” by Amelia Simms. The earliest documentation of the term “cupcake” was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828 in Eliza Leslie's Receipts cookbook.^[1]

In the early 19th century, there were two different uses for the name "cup cake" or "cupcake". In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has persisted, and the name of "cupcake" is now given to any small cake that is about the size of a teacup. The name "fairy cake" is a fanciful description of its size, which would be appropriate for a party of diminutive fairies to share.

The other kind of "cup cake" referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs.^[2][3] They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement.^[2]

In the early 21st century, a trend for cupcake shops was reported in the United States, playing off of the sense of nostalgia evoked by the cakes. In New York City, cupcake shops like Magnolia Bakery gained publicity in their appearances on popular television shows like HBO's Sex and the City. In 2010, television presenter Martha Stewart published a cook book dedicated to cupcakes.^[4]

[edit]Cupcake recipes

A standard cupcake uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. Because their small size is more efficient for heat conduction, cupcakes bake much faster than layer cakes.

A selection of gourmet cupcakes from Crumbs Bake Shop

[edit]Variants

• A "cake in a mug" is a variant that gained popularity on many internet cooking forums and mailing lists. The technique uses a mug as its cooking vessel and can be done in a microwave oven. The recipe often takes fewer than five minutes to prepare.
• A butterfly cake is a variant of cupcake,^[5][6][7][8] also called fairy cake for its fairy-like "wings".^[9]They can be made from any flavor of cake. The top of the fairy cake is cut off or carved out with a spoon, and cut in half. Then, butter cream, whipped cream or other sweet filling (e.g. jam) is spread into the hole. Finally, the two cut halves are stuck into the butter cream to look like butterfly wings. The wings of the cake are often decorated using icing to form various patterns.
• A cake ball is an individual portion of cake, round like a chocolate truffle, that is coated in frosting.^[10] These are typically formed from crumbled cake mixed with frosting, rather than being baked as a sphere.
• A gourmet cupcake is a somewhat recent variant of cupcake. Gourmet cupcakes are large and filled cupcakes, based around a variety of flavor themes, such as Tiramisu or Cappuccino. In recent years there has been an upcropping of stores that sell only gourmet cupcakes in metropolitan areas, such as Crumbs Bake Shop.^[9]

[edit]

[edit]Chip shops and other takeaways

The advent of take-away foods during the Industrial Revolution led to foods such as fish and chips, mushy peas, and steak and kidney pie with mashed potato (pie and mash). These were the staples of the UK take-away business, and indeed of English diets, however, like many national dishes, quality can vary drastically from the commercial or mass produced product to an authentic or homemade variety using more carefully chosen ingredients.England is internationally famous for its fish and chips and has a large number of restaurants and take-away shops selling this dish. It may be the most popular and identifiable English dish, however before potatoes were imported from the Americas the 'chips' would have been sections of roasted root vegetables seasoned with herbs, and salty butter. In some regions fish and chips were served with a side order of mushy peas with salt and vinegar as condiments. Foods such as deep fried breaded scampi are usually on offer as well as fishcakes (authentically a fish slice between two potato slices) and a number of other combinations. Scallops, battered potato slices that were traditionally cooked with the fish and sold cheaply, are still popular.

However, ethnic influences, particularly those of Indian and Chinese, have given rise to the establishment and availability of ethnic take-away foods.^[3] From the 1980s onwards, a new variant on curry, the balti, began to become popular in the West Midlands, and by the mid 1990s was commonplace in Indian restaurants and restaurants over the country. Kebab houses, pizza restaurants and American-style fried chicken restaurants aiming at late night snacking have also become popular in urban areas. Fusions such as chips with curry sauce, chips with kebab meat and so on are also found.^{[citation needed]}

English Puddings

English puddings are traditional, simple, and delicious. From bread and butter pudding to trifles, an English pudding makes any dinner a festive one.

Ultimate Oven Omelet

This is a great Easter or Christmas Brunch recipe as it bakes while you enjoy time with your family.  The perfect one dish breakfast because no one is stuck in the kitchen for hours.  I usually chop up the vegetables and meat ahead of time and then it only takes a few minutes to put it all together.  Serve with a hot biscuit,  muffin or toast and your favorite fruit tray or juice.  It is great for a crowd, two of these will fit in most ovens.  You can change the meats and vegetables according to everyone's taste.  I often serve this with fresh salsa.  Enjoy!

Ultimate Oven Omelet
1/4 c. butter or margarine

18 Eggs
1 c. sour cream
1 c. milk
2 t. salt
1/4 t. pepper
1/4 c. chopped, green onions
1/2 c. chopped, cooked ham or bacon
1/4 c. chopped, red peppers
1/4 c. chopped, green peppers
1 c. grated, cheddar cheese

Heat oven to 325. In oven, melt butter in 9x13 inch glass baking dish.  Tilt dish to coat bottom with butter.
In large mixing bowl, beat:  eggs, sour cream, milk, salt & pepper.  Stir in onions, meat and peppers.  Pour into baking dish and bake until eggs are set but still moist, about 35 minutes.  Remove from oven and sprinkle the grated cheese over the top.  Cover with foil and allow to stand for about 5 minutes to melt the cheese and allow the eggs to set up.

Pillsbury Bake Off Entries.....

I decided to enter a few of my favorites in the Pillsbury Bake Off......here are my entries.....


Peanut Butter Brownie Pizza
19.5 oz(s) Pillsbury Chocolate Fudge Brownie Mix
3/4 cup(s) Jif Creamy Peanut Butter
2 1/4 cup(s) C&H Powdered Sugar
2 teaspoon(s) McCormick Pure Vanilla Extract
1/2 cup(s) 1% Low Fat Milk
1/2 cup(s) Fisher Party Peanuts, chopped
1/2 cup(s) Baker's Angel Flake Coconut
3/4 cup(s) Reese's Mini Pieces Candy
Preheat oven to 350. Spray a 10x15 inch cookie sheet with Crisco Cooking Spray. Prepare Brownie Mix as directed on box. Dump batter onto cookie sheet and spread into a thin layer completely covering cookie sheet. Bake for 20 to 22 minutes. Remove from oven and allow to cool for 5 minutes.
Combine in a mixing bowl peanut butter, powdered sugar, vanilla and milk. Stir well (may add more milk if needed for desired consistency). Spread the frosting evenly over the top of the brownie while still warm.
Stir together the peanuts and coconut and sprinkle over the frosting. Sprinkle with Reese's pieces and pat softly to help them stick to the frosting. Cool and cut into 24 pieces. 
HINT: If you cut them with a plastic knife you will get perfect cuts with out pulling up the brownie layer. These can be made on round disposable pizza pans too. I like to make these at Christmas time to give as gifts for teachers and neighbors.


Chocolate Chip Dessert Pizza
11 oz(s) Pillsbury Refrigerated Thin Pizza Crust
14 oz(s) Eagle Brand Sweetened Condensed Milk
1 1/2 cup(s) Fisher Chef's Natural Walnuts Chopped or Pecans, chopped
1 1/2 cup(s) Baker's Angel Flake Coconut
2 cup(s) HERSHEY'S Milk Chocolate Chips
1 Crisco No-Stick Cooking Spray
Preheat oven to 400. Spray with Crisco cooking spray a 10x15 inch cookie sheet. Open can of pizza crust and unroll onto cookie sheet. Roll out thinly to completely cover the cookie sheet. Bake for 6 to 8 minutes until it just starts to brown. Remove from oven.Drizzle half of the sweetened condensed milk over the dough and smooth evenly over the dough. Sprinkle with nuts, coconut and chocolate chips. Drizzle the remainder of the sweetened condensed milk over the top.
Bake for 10 - 12 more minutes. Remove from oven and cool completely before cutting. Cut with pizza cutter into 24 pieces and serve.
I also like to make these on round pizza pans. These make a great gift when made on a disposable pizza pan. You are gonna love this recipe!


Gooey Caramel Cinnamon Rolls
5 + cup(s) Pillsbury BEST All Purpose Flour, heaping
2 tablespoon(s) Saf-Instant Dry Yeast
1/2 cup(s) C&H Granulated White Sugar
1/3 cup(s) Morning Moo Dry Powdered Milk
1 1/2 teaspoon(s) Morton Salt
1/2 cup(s) Crisco Pure Canola Oil
1 1/2 cup(s) hottest tap water
2 LAND O LAKES Large White Omega 3 eggs
2 tablespoon(s) Crisco Pure Canola Oil
1/2 cup(s) LAND O LAKES Salted Butter, soft
1 cup(s) C&H Golden Brown Sugar
2 tablespoon(s) Karo Light Corn Syrup
3/4 cup(s) LAND O LAKES Salted Butter, soft, divided
1 1/2 cup(s) C&H Golden Brown Sugar, divided
3 tablespoon(s) McCormick Ground Cinnamon, divided
1/3 cup(s) LAND O LAKES Salted Butter, melted
3 1/2 + cup(s) C&H Powdered Sugar
1 teaspoon(s) McCormick Pure Vanilla Extract
1/3 + cup(s) 1% Low Fat Milk
30 Reynolds Foil Baking Cups
Begin by making your dough. Place in large mixing bowl in order listed: 2 heaping cups flour, yeast, sugar, powdered milk, & salt. In a 2 cup measuring cup pour in 1/2 c. canola oil & 1 1/2 cups of hottest tap water. Add all at once to the dry ingredients and beat until well blended and smooth. Add eggs and 1 heaping cup flour. Mix well. Add 2 heaping cups flour and mix well. You should now have a soft smooth dough; if dough is overly sticky you need to add more flour, 1/4 cup at a time as needed. Place a 2 foot long piece of plastic wrap on your counter and pour about 2 T. oil on it and smear it around. Place the dough on the plastic wrap and coat the dough with the oil and then fold the plastic wrap over the dough. Let rest for 20-30 minutes.
While dough is resting make the gooey caramel mixture. In a microwave dish place 1/2 c. butter & 1 c. brown sugar. Mix together and microwave for 30 seconds and stir; repeat microwaving until melted together. Stir in 2 T. karo syrup and set aside.
Meanwhile place 30 foil baking cups on a 12x16 inch cookie sheet OR in cupcake pans and spray the inside of the foil baking cups with cooking spray and then put 1 tablespoon of the Gooey Caramel mixture in each baking cup.
Remove the dough from the plastic wrap (you may want to save the plastic wrap for later use). Punch the dough down and divide the dough into 3 even pieces. On a sprayed surface with a sprayed rolling pin, roll each piece of dough into a rectangle (about 14x7 inches)about 3/8 inch thick. With a knife spread dough with 1/4 c. of softened butter, sprinkle with 1/2 c. brown sugar and 1 T. cinnamon. (Repeat for each of 3 pieces of dough.) Roll up and slice into 10 cinnamon rolls and place one slice in each baking cup. **(if you do not want to bake these right away, see additional options below.) Let rise for about 20-30 minutes and bake at 375 for 15 minutes or until lightly browned.
While rolls are baking make glaze/frosting. In mixing bowl combine: 1/3 cup melted butter, powdered sugar, vanilla and milk. Mix until smooth and add more milk or powdered sugar as needed for desired consistency. Set aside.
Remove rolls from oven and cool slightly. Glaze/frost while still warm. Serve while freshly baked.
** ADDITIONAL OPTIONS - If you want to serve your rolls at a later time do not bake them yet; you can either refrigerate them for up to 24 hours or freeze them and bake them later. Simply cover the unbaked rolls with that same piece of oiled plastic wrap and place them in the refrigerator to bake within the next 24 hours OR cover the plastic wrap with a piece of heavy duty foil and put them in the freezer to use in the next month. If you put them in the refrigerator to bake later; when you take them out of the refrigerator, remove the plastic wrap, let them sit while the oven preheats, and then bake as directed above. If they were in the freezer thaw and let rise (3 hours on the counter OR 8 hours in refrigerator) and then bake as directed above.
The other thing I love about this dough is that I have discovered I can also use it to make crescent rolls, dinner rolls, fruit/dessert/meat pizzas, tuna or chicken rings, jelly rolls and any other bread item I desire. This is the only dough recipe I use. When making all these things I can also refrigerate or freeze them for later baking. A batch makes 24 crescent rolls OR 3 - 12 inch pizzas. I can make breakfast, lunch, dinner or dessert with this recipe!! A fast and easy yeast dough; my favorite most versatile recipe!


Meatball Muffins
12 oz. can(s) Pillsbury Big & Flaky Refrigerated Crescent Dinner Rolls
8 oz. can(s) Muir Glen Tomato Sauce
1/2 teaspoon(s) McCormick Onion Powder
1/2 teaspoon(s) McCormick Garlic Powder
1/2 teaspoon(s) McCormick Oregano Leaves
1/2 teaspoon(s) McCormick Thyme Leaves
1/2 teaspoon(s) McCormick Basil Leaves
8 Frozen Heat n Serve Beef Meatballs
1/2 cup(s) Tillamook mozarella cheese, grated
2 tablespoon(s) LAND O LAKES Salted Butter, melted
Preheat oven to 350. Open and unroll crescent rolls.
Mix together: tomato sauce, onion & garlic powder, oregano, thyme & basil.
Place a tablespoonful of sauce on each crescent roll, then 1 meatball, and 1 tablespoon of cheese. Fold dough around the meatball completely covering it. Place in a sprayed 8 cup muffin tin with the folded edges down and smooth top up. Bake for 12 to 15 minutes, until lightly browned.
While muffins are baking, heat up the leftover sauce in the microwave for 1 to 1 1/2 minutes.
Remove from oven and brush melted butter over the top of each muffin. Remove muffins from muffin tin and serve immediately with warm sauce.


Cinnamon Cheesecake
2 can(s) Pillsbury Refrigerated Reduced Fat Crescent Dinner Rolls 8 oz.
1 pkg(s) 8 oz. Philadelphia Neufchatel Cheese, softened
1/2 cup(s) C&H Pure Cane Sugar
1 teaspoon(s) McCormick Pure Vanilla Extract
3 tablespoon(s) LAND O LAKES Salted Butter, melted
3 tablespoon(s) McCormick Cinnamon Sugar
3 tablespoon(s) Fit to Eat Honey
1 Pam Cooking Spray
Place in mixing bowl: neufchatel cheese, sugar and vanilla; beat until smooth and easy to spread (do not underbeat). Set aside.
Spray a 9x13 inch pan, the counter and rolling pin with cooking spray. Unroll one can of crescent rolls and roll into 9x13 inch rectangle. Carefully lift and move the dough into the sprayed pan. Spread the neufchatel cheese mixture evenly over the dough. Then roll out the second can of crescent rolls the same as the first one and place this dough over the neufchatel cheese mixture.
Pour melted butter over the top of the dough and spread over the dough. Then sprinkle with cinnamon sugar.
Bake at 350 for 25 minutes or until golden brown. Remove from oven and drizzle with honey while still hot. Cool completely in the pan before cutting. Serve.
For a crowd; double the recipe to fill a 12x16 inch cookie sheet. Bake for 30 minutes. Serves 32. I made up this recipe when I needed a dessert to serve for a Taco Bar Luncheon. It was a hit and is now a family favorite.


Lit'l Pigs in a Blanket
8 oz(s) Pillsbury Crescent Recipe Creations Refrigerated Flaky Dough Sheet
16 oz(s) Hillshire Farm Lit'l Smokies
1 LAND O LAKES Large White Omega-3 eggs
1 tablespoon(s) Water
1 tablespoon(s) McCormick Italian Seasoning
1 Crisco No-Stick Cooking Spray
Preheat oven to 375. Spray counter and 10x15 inch cookie sheet with Crisco cooking spray. Open dough and unroll onto sprayed counter. Using a rolling pin, roll dough until very thin (about 10 x 15 inches). Using a pizza cutter, cut into 45 pieces 1x3 inches each.
Wrap the center of each lit'l smokie with a piece of dough, leaving the ends exposed. Place on sprayed cookie sheet.
Beat egg and water together and then brush over the dough and sprinkle with the Italian seasoning.
Bake for 15 to 18 minutes until golden brown. Serve while warm with ketchup if desired. Makes 45; a serving is 5.
These lit'l appetizers are a big hit at our home! Hope you like them too! I used to make these with crescent roll dough but I recently discovered the crescent dough sheets. These dough sheets are awesome, I love them!!!