Cherry Almond Crescents

Cherry Almond Crescents

These are so simple… and a big hit too! They disappeared pretty quickly on Thanksgiving. I will need a double batch next time!

1 Can cherry pie filling
2 rolls Pillsbury buttery crescents
4 teaspoons Almond extract
about a 1/4 cup semi sweet chocolate chips melted for drizzling over the top
Powdered sugar for the top

Preheat oven to 350
First open the cherry pie filling and add 4 tsp. of almond extract ( I mix it right in the can to save on dishes!). Mix well so extract is mixed in well. Then unroll the crescent and about 1 Tablespoon of mixture in the center of the fatter part of the triangle. Roll them up and bake at 350 degrees for about 10-12 minutes. Take them out and set aside. Then melt your chocolate chips in the microwave checking every 30 seconds till completely melted. Drizzle the melted Chocolate over the Almond Cherry Crescents and sprinkle with some powdered sugar.. ENJOY

Money saving tips:

 

 

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Spaghetti popperzs

Spaghetti popperzs

Ingredients:
1 1/2 Cups left over spaghetti
1 pack 8 count of Pillsbury grand’s crescents
4 Tbsp. Mozzarella cheese
garlic powder
1 cup of spaghetti sauce for dipping
parmesan cheese to sprinkle on the top
2 tablespoons of butter melted

serves 4

Preheat oven to 350 degrees

First un roll crescents. When this is done 2 triangles will make 1 square. Lay dough on a lightly floured surface and Pinch seams of 2 triangles together to make 1 square. Doing this will make 4 of squares. Using a rolling pin roll them out to get a nice square shape. Next use a fork to twirl a big ball of spaghetti on the end of it. Place in the middle of each square. Now put 1 tablespoon of mozzarella cheese on top of each spaghetti square. Fold squares in half to form a triangle, pinch seams together with fingers. Then take a fork and press it around the seems. Put triangles on a greased cookie sheet. Next melt 2 tablespoons of butter in the microwave. Brush each triangle with butter and sprinkle with garlic powder. bake at 350 for 15 minutes or until golden brown. Top with spaghetti sauce and parmesan cheese. ENJOY

wake me up pound cake

wake me up pound cake

an easy dessert made out of left over morning coffee

ingredients:
1 box Sara Lee’s frozen pound cake (plain! Do not buy anything with a lemon flavor)
SIMPLE SYRUP
1/2 Cup of your left over morning coffee
1/2 Cup sugar
1/2 tsp. Cinnamon
WHIPPED CREAM
1 Cup heavy cream
1 Tbsp. sugar
5 Tbsps. French vanilla coffee creamer

Directions:
First cut pound cake into 1/2 inch squares (pound cake can be frozen while doing this, it actually cuts cleaner when frozen in my opinion) set aside. Next make the simple syrup. To do this add coffee, 1/2 cup sugar & 1/2 tsp cinnamon in a pot over medium high heat. Heat the mixture until the sugar dissolves. This does not have to come to a boil. Once sugar is dissolved turn heat off and set aside. Next make the whipping cream. in a medium bowl add 1 Cup heavy Cream, 1 Tbsp. sugar and 5 Tbsps. French vanilla creamer. Using a hand mixer mix until mixture turns fluffy. Now you are ready to assemble! To make the truffle glasses look pretty I dip the rims in coffee and then in a sugar cinnamon. Start with the pound cake layer pieces in the bottom of the trifle glass then drizzle with the simple syrup then the whipped topping and repeat once. Then sprinkle some cinnamon on the top and place in the fridge for an hour and you are ready to go! Enjoy

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