Well as many of you can see, I haven't been posting on here. I made a group on Facebook, and its gotten over 800 followers. That is where you can find me now. :) Google or facebook search COOKINGWITHJULS and you can find me again. :)

Mattices Shepard Pie
1 pound of ground meat...Moose, venison, turkey, beef or buffalo all will work nicely.
1/2 cup of cooked lentils
1 Onion, chopped
5-6 green onions, finely chopped
1 sweet pepper of your choice, chopped
4-8 cloves of garlic chopped
2 tsp beef bullion mixed into a 1/2 cup of warm water
 OR 1 package of Lipton onion soup mix and 1/2 cup of water OR a half cup of liquid beef stock.
fresh ground pepper
paprika
2 Tablespoons Italian seasonings
Shot of Worcestershire
6 cups whipped potatoes( boxed or bagged is fine)
About 2 cups grated cheese...can be cheddar or a mix of cheddar and mozzarella.
2 cans of green beans, drained

Fry meat with with the lentils until mostly done.( lentils are a great filler for a ground meat dish, just don't add to much) Add the peppers, garlic and onions, continue frying until meat is cooked through. Then add to the meat mixture: your bullion & water or the substitutes, the Italian seasonings, a dash of pepper, paprika. A shot of Worcestershire. Meanwhile, cook your potatoes.

in a 9 x 13 glass baking dish layer as follows: meat mixture, green beans, whipped potatoes. Cook in a 425 degree oven, just until the potatoes start ti get that yummy brown color.......top with the cheese and cook until cheese gets all melty and delicious looking. ....Really good served with a salad, maybe some cottage cheese and a crusty warm bread...Tabasco too!

Rocky Road Brownies

As most of u know I am trying to quit smoking! So in order to keep myself busy I went to the kitchen to bake something...ANYTHING. I found the ingredients to make brownies......and then realized I could use up some marshmallows and peanuts leftover from Xmas baking. And presto! I made up a recipe for Rocky Road Brownies. They are in the oven now.....Should be gooey deliciousness!

Rocky Road Brownies

2 sticks unsalted butter, plus more for the pan ( real butter is best)
8 ounces bittersweet bakers chocolate, chopped
4 large eggs
3 cups sugar
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 cup of roasted peanuts
3/4 cup of mini marshmallows
1/2 cup of chocolate chips
Dash of kosher salt

Heat oven to 350° F. Melt the butter and chocolate in a pan over low heat. Using a mixer, beat the eggs and sugar until pale yellow and fluffy. Lower speed and pour in the melted chocolate slowly. Add vanilla. Mix in the flour slowly and 1/4 teaspoon salt. Fold in the nuts, chips and marshmallows. Scrape into a buttered 9-by-13-inch baking dish. Bake until the tip of a knife comes out clean, about 50 minutes. Try to hit a spot that has no goodies, go ahead I dare u! Wont happen. :P

Easy Lemon Garlic Crock Pot Chicken. Submitted by Cheyenne Graham

6 frozen boneless, skinless chicken breasts
8 stalks of celery and
8  large red potatoes peeled
one onion thinly sliced
one bottle of lemon garlic marinade.

Place the vegetables on the bottom, place chicken on top, pour marinade over and cook on high for about 2 hours or on low for 4-6 hours.
Cheyenne serves this with a Caesar salad and fresh sweet french bread. That sounds perfect to me! Thank You for your submission Cheyenne!

Old Fashioned Cabbage Rolls

I have made this recipe so many times and have tweaked it over and over. I think this is about perfect.

12 cabbage leaves
1 cup cooked rice....can use white, but we use wheat
1 egg, slightly beaten
1/4 cup milk( 1 percent is best)
1/4 cup minced yellow onion
1 pound of extra lean ground meat( I have used beef, deer, moose and turkey...any of these work fine.  Just remember game meat takes a little longer to cook)
1 tsp sea salt
1 tsp fresh ground pepper
1 tsp paprika
1 8 ounce can of tomato sauce( Can use chopped canned tomatoes, or stewed with seasonings, like Italian or Mexican, if u want a different flavor)
1 tablespoon brown sugar
1 tablespoon lemon juice
1 tsp Worcestershire sauce

In a large pot boil about 8 cups of water, drop cabbage leaves in a few at a time....boil  leaves for 2 minutes. remove, drain and set aside
In a large bowl, combine rice, egg, milk, onion, ground meat, and seasonings. Using a small ice cream scoop( u can use a spoon, an ice cream scoop jsut makes it easier!) Place about a 1/4 cup of the mixture onto the cabbage leaves, roll up, tucking in the ends. Repeat until all the leaves are used.Turn crock pot on low. Place cabbage rolls into the crock pot.

In a small bowl mix together tomato sauce, brown sugar, lemon juice and Worcestershire sauce. Pour over rolls. Cook on HIGH for an hour then turn down to low for 6 to 8 hours. Serve with a scoop of the sauce and a dollop of sour cream!

Caramel Apple Empanadas

Caramel Apple Empanadas

So I got bored today and noticed I had some beautiful Granny Smith Apples and Pillsbury Large sized crescent rolls and thought Hmmm, I want Taco Bells Empanads! Here are my results:



1 can of large sized Pillsbury crescent rolls(Note: use Pillsbury the other brands tend to rip and fall apart)
2-3 Granny Smith Apples cut into small pieces( I don't the peel fruit, but you can peel them first)
1 tsp lemon juice
1 tablespoon flour
1/4 cup white sugar
1/4 packed brown sugar
1/2 stick of butter
1/4( more to taste) of caramel ice cream topping
2 Tablespoons cinnamon
one egg white.....mixed with 2 tsp of water
large sugar( bakers sugar or organic sugar)

Pour the lemon juice and flour over the apples and toss well.

Place sugars, cinnamon and butter in a small pot, melt butter and mix well. add the caramel mix well.....add the apples and bring mixture to a boil.  Boil for about 4 minutes. STIR OFTEN.  Cool completely.

Open up the crescents and tear off the first one...fold the long thin side up against the other side and shape into a square......using your roller, roll it out so its bigger.  Place a large spoonful of the apple mix in the center and fold over.

Seal up well:

Using a pastry brush, brush each one with the egg white wash and then sprinkle with a generous amount of the bakers sugar.
bake at 350 for ten minutes.

Serve with vanilla ice cream for a real treat!

Halibut Olympia

My Version of Halibut Olympia
2 lbs. halibut fillets
1/2c. chopped green onion
one white onion sliced very very thinly
Olive Oil
1 c. sour cream( can use low fat)
1 c. mayonnaise(can use low fat)
3/4 c. Parmesan cheese

Saute onions in oil until translucent. Pat fillets dry. Place the sauteed onions on bottom of a baking dish. Place halibut on top of onions and sprinkle the green onions on top. Mix mayonnaise and sour cream and cheese; spread evenly over halibut fillets and onions. Bake at 400 degrees for 15-20 minutes or until fish flakes easily. Sprinkle with some paprika for a pretty garnish.


 NOTE: This was really good! I got all the kids and the husband to eat fish!! They were fighting over seconds!

Buttery Garlic Balls

Im not sure where these came from. Ive stumbled upon many variations of this, and basically memorized the recipes.



1 can of Biscuits. Like Grands Buttermilk. The Larger the better.

These next measurements are estimates.

3 T Butter
1 tsp Italian Seasoning
1 Tablespoon minced garlic.



Preheat oven to 350

Lightly spray a regular sized muffin tin with a Pam.


Melt butter for about 15-20 seconds in the microwave....add garlic and seasoning....mix well. set aside.

Open the biscuits and remove them.....cut them into fourths. Roll the quarter pieces into crude balls. Work quickly, so the dough doesn't get tough. Set aside, making sure each ball doesn't touch each other, so they don't stick.

Drop about 6 of the balls into the bowl of butter. Roll them around until well coated. Place 3 in each muffin tin. Continue until you have 2 leftover, just toss them in together in their own tin.

Bake for 13-17 minutes.

My Dads Chicken Parikash(Parika)

  

This recipe is straight out of my head. It may not be exact. :)


Ingredients:

• 1 cut up fryer. Remove the backs,wing tips,neck and gizzards. (I like to freeze them for making a good broth)
• 2 cups flour
• 5 tsp  Hungarian Paprika extra for garnish, plus dried parsley for garnish.
• 1 and 1/2 cups sour cream
• 2 bullion cubes
• 1/2 black pepper
• 1/2 tsp white pepper
• Salt
• 1 T garlic powder plus 1tsp
• oils- 1/4 cup olive oil plus a 1/3 cup vegetable oil
• one can diced tomatoes. or 8 Roma tomatoes blanched, then peeled and chopped up, liquids intact
• 1-2 cup of water
• options: 1/2 cup chopped mushrooms.
•  4 cups cooked Pasta

Place flour in a large mixing bowl. Add 3 tsp of the paprika, black pepper, garlic and a dash of salt. Wash and dry chicken thoroughly. Heat oils in a large frying pan.  Lightly dredge the chicken in the flour mixture. Place skin side down and Fry until very light brown, turning as needed. Remove to a platter. Keep warm. Don't over crowd the pan. Fry in  multiple sessions if needed.

Place the tomatoes in a large pot. Add the water to make about 6 cups of liquid all together. Add the bullion, rest of the paprika, the white pepper and the last of the garlic powder. Mix well. Bring to a low simmer. Add the chicken carefully so that you don't splatter yourself. Place breasts and thighs skin side down. Cook in a simmer, until juices run clear when the breast is poked with a fork. About 35 minutes. After 25 minutes add mushrooms if using. Can be put in a crock pot on high for 8 hours.  Remove chicken to a platter, keep warm.( at this point I remove and discard skin, but that's a matter of preference) 

Turn sauce off, add sour cream and mix well.  Place chicken on precooked pasta, then top with the sauce. Garnish with a nice sprinkling of paprika and dried parsley flakes.

Candied Fruit Peels. Adapted from the Food Network.

 

 Note: Read this recipe a couple of times before starting. I recommend using a candy thermometer, and pre-measuring all ingredients.

Ingredients

• 6 -12 orange, grapefruit and lemon peels.  Can be any combination, or just one type.
  
• 4 1/2 cups sugar, plus extra for rolling
• 1 1/2 cups water
• optional 1/2 tsp of cinnamon, or nutmeg or whole cloves. Or a combination of all three.

Directions

 Wash your peels. Remove all the fruit left inside. Leaving the outside peel and the white part intact. Cut the peel into strips about 1/4-inch wide. Should look like the picture below:

Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the range peels to be. (They recommended 3 blanches and we agreed. We  liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.

Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes ( If using a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add your optional seasonings here. stir once.  Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels(THIS IS IMPORTANT**** DO NOT STIR THE PEELS ONCE THEY ARE IN THE SYRUP****.) or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.)Remove your whole cloves, if used. Save for later. Roll the peels in sugar and dry on a rack, for 4 to 6 hours. Or use a food dehydrator.  Spray the racks with Pam first.  Dehydrate about 3 hours or until desired chewiness. :P Store in an airtight container with a 1/2 cup sugar and the whole cloves you saved earlier.

Mollis Healthy Fruit Smoothies

 Molli Makes the best smoothies, so I asked her to type out her recipe.


1 cup Frozen Mixed Fruits like Pineapple, Mango and Strawberry
1 Banana
1-2 cups Ice
1 cup Yogurt
1 cup of Vanilla Soy Milk or Non Fat Milk.
1/4 cup of Wheat Germ.......
2 servings of Liquid Multi-Vitamins

1/4 warmed up honey, divided for drizzling( microwave it for 20-40 seconds)

Add milk, wheat germ, vitamins and yogurt to the blender. Blend on high with the lid on, and the small lid removed(so there's a hole for adding items) Add ice and fruit through the little hole, alternating until you have the desired thickness. Add honey as desired to sweeten. Also if its too thick add honey or milk to thin it out. Makes 4. Can be topped with whipped cream and drizzled honey.

Fried Eggplant Parmesan

• This is my own original recipe for Eggplant Parmesan. I am not a fan of most the oven baked recipes, so I decided to play with it, and this is what I came up with.  Big hit with a Angel hair pasta, that has a light buttery garlic sauce. Serve with Salad and a Warm crusty Italian bread. 

• 1 eggplant, cut into 3/4 inch slices
• 1 1/2 tablespoons salt
• 8 tablespoons olive oil
• 6 ounces shredded mozzarella cheese
• 1/2 cup grated  FRESH Parmesan cheese NOT the kind in a can.
• 1 egg, beaten
• 1/2 cup chopped fresh basil
• 4 cups light pasta sauce
• 2-4 ups of Panko 
• 1 cup flour

Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes. 
Rinse the eggplant in cold water until all salt is removed.

Heat a large skillet with the olive oil. Set oven to broil.  Dip eggplant in flour( do not pack it on, you want it have a nice light dusting, this helps the egg adhere to the eggplant), then egg, then Panko.  Fry on both sides until golden brown.  Remove and drain.  Set a cookie cooling rack onto a baking pan, like a large cookie sheet.( this is necessary to keep it from getting soggy.)  Put the eggplant on the rack. cover with cheese.  Broil just until cheese just melts. Serve with the sauce. 

Diana's Skillet Cabbage

Skillet Cabbage

This easy skillet cabbage goes well with pork chops or sausages.


Ingredients:

• 2 tablespoons Extra Virgin Olive oil
• 3 cups chopped cabbage
• 1 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/2 cup red or yellow bell peppers
• 1/2 cup chopped sweet white onions
• 1/2 teaspoon salt
• 1/4 teaspoon pepper( large ground is best)
• dash of ground ginger

Instructions: Heat the oil in a large skillet over medium heat about 20 minutes before serving time. Add ingredients and cook, stirring frequently, over medium low heat about 10 to 15 minutes.
Cover pan during the last 5 minutes of cooking time. Vegetables should be slightly crisp.

Variations:
Add some cooked kielbasa or seasoned ground beef, for a simple one skillet meal. 
Serve with a dollop of sour cream.
Serve as a side dish with pork chops.
Add a chopped up green apple.

Super Moist Cupcakes, From the FarmChick

I made these today and was very worried about them being as watery as soup, but it worked out well.  They are a lot like Devils foods cake. Delicious and not overly sweet.  Perfect for frosting and serving at  kids party.

1 cup sugar

1 cup brown sugar (not packed)
1 3/4 cup flour

3/4 cup cocoa powder
1 1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

2 eggs
1 cup milk
1/2 cup vegetable oil

2 tsp vanilla

1 cup boiling water

Preheat oven to 350 degrees.  Fill muffin pans with 24 cupcake liners.  Sift dry ingredients into a mixing bowl.  (I recommend a batter bowl to easily pour the batter into the cupcake liners).  Add eggs, milk, oil and vanilla.  Beat with a mixer for about two minutes, occasionally scraping the sides of the bowl with a rubber spatula.  Add the boiling water, and beat, just until blended.  (Don't be alarmed - the batter appears watery).  Evenly ladle  the batter into the liners. No more than half full, or they rise with to big of a point, to frost.  Bake for 20-25 minutes, until the center of the cupcakes springs back when lightly touched.  Cool and frost.
Vanilla Buttercream Frosting

Perfectly sweet, but not overly so, and light and creamy just like you'd want on a cupcake.

1/3 cup butter, just slightly cooler than room temperature

3 1/2 cups powdered sugar
1/4 cup milk

1 1/2 tsp vanilla
food coloring, if desired

Beat butter in a medium-sized mixing bowl until creamy.  Gradually beat in 3 cups of the powdered sugar.  Beat in milk and vanilla.  Blend in remaining 1/2 cup powdered sugar.  If desired, tint with food coloring.  (For the perfect pastel colored frosting, only 1 drop of food coloring is necessary).

Buttermilk Fried Chicken.

1 quart of Buttermilk. If you don't have any you can make buttermilk out of Vinegar and milk: 3/4 cup of milk and 2 tsps of vinegar or lemon Juice.  Add the vinegar or juice to the milk, let stand for a few minutes to sour.

2-3 pounds of frying chicken
2-4 cups of all purpose flour ( divided 1 cup and 3)
4 eggs and 1/3 cup of milk...well whisked  together in a large bowl.
Seasonings: ( total of no more than 2 Tablespoons) Garlic Powder, ginger, salt, pepper, poultry seasonings. OR Mrs Dash. Any of these will work, Either as a combination or alone. You can play with the seasonings and add different ones for different flavors. We used Italian Seasonings one time, and it was tasty and different. Another time we used Cumin and Ginger. Use your imagination and tastes! Add your to remaining 3 cups of the flour in a large bowl.
Oil for Frying, about 3 cups.

Place chicken in a large bag( like a gallon ziplock, but I have been in a bind a time or two and have used a new clean small garbage bag, a clean produce bag, even a bread bag) Pour in the buttermilk. Let marinate at least 4 hours, over night is preferred.


Set up a work station. You will need 3 large bowls, One with about 1 cup of flour in it, the next bowl will have your egg and milk mixture, the third bowl you will have your seasoned flour.

Be sure the pan u r frying in, has deep sides. Like a good deep cast iron fry pan.

Remove your chicken from the bag and lightly rinse, then pat dry.

Heat your oil to hot....... but never smoking. Keep heat around medium high.

Dredge your chicken in the first bowl( unseasoned flour) then into the second bowl( egg mix) coat well, then the last bowl with the seasoned flour...coat well. Press the seasoned flour onto the chicken with your fingers, place in the hot oil. Careful oil will bubble up and can over flow. Repeat until your pan is full. I like to start with thighs and breasts because they take the longest. Turn often, even making the chicken balance on its side, for even cooking and browning. After all sides are very brown, reduce heat and cook covered for about 20 minutes, Remove the cover and turn chicken and continue cooking for ten minutes more. Drain on paper towels. For Extra Crispy chicken do not cover and cook for 35 minutes, turning often to prevent burning.
:)

Beef Stew

Here ya go Sarah Wilson.  This is my standby recipe. Ive made it this way for over 30 years.  You can substitute Moose or Pork.  Just have to adjust the cooking times for the meat. I prefer to add a touch of brown vinegar when its moose, to help make it tender.


2 Tbs flour
1 pound Beef ( typically chuck or round)
salt and pepper
2-4 Tbs oil( can use any type. I usually use olive)
31/2 cups of V-8 or any vegetable juice cocktail
1/2 cup chopped onion( can use baby or cocktail sized onions for flare)
2 tsp of instant beef bullion
2 cloves of garlic
1/2 tsp dried basil and dried thyme. Crushed.
2 to 2 and half cups of chunk cut potatoes( can peel or not)
2 cups chunk cut carrots
1 cut of chunk cut celery
3/4 cup frozen corn.
3/4 cup of frozen peas.

Cut meat into bite sized pieces.  Put flour in a mixing bowl. add salt and pepper( jsut a dash of each) dump in the meat and coat well with the flour mixture. In a large pot or a dutch oven, heat the oil. Add the meat and brown on both sides. Remove meat set on a paper towel , drain off any excess oil that is in your pot. Return your meat to the pot and add the V-8. Add the onion, bullion, garlic, basil and thyme. Bring to a low boil.  cover and simmer on low for about an hour to an hour and 30 minutes. Or until meat is ALMOST tender. Add potatoes, carrots and celery. Cover and simmer 20-30 minutes more, just until the vegetables are tender. Add the frozen vegetables, cover and simmer 5 minutes.  Best served with a crunchy french bread!

Blender Crepes. ( adapted from taste of life)

I stumbled across this recipe the other day. I haven't made crepes since High School, so I thought id give this recipe a try.  The fillings can be as varied as your tastes.  For these we are making strawberry and cream, chocolate cream, and spinach and cheese.

5 eggs
1 1/2 cups milk
1 cup water
2 cups flour
6 tablespoons melted butter
extra butter for frying

 Powder sugar for dusting.

Fillings:

Strawberry and Cream:

1 cup of heavy whipping cream

1 tsp vanilla

1/4 cup powdered sugar.

Combine cream and vanilla, pour into blender, put lid on, open the littel lid.............slowly add sugar as its blending. Blend until firm. 30 seconds to a minute.

Chocolate filling:

1 cup heavy whipping cream, 1/4 cup Hershey chocolate syrup.

Pour cream into a blender, add syrup slowly thru the little lid. blend until firm. about 25 second to a minute. 

Spinach and cheese filling:

2 cups fresh spinach

shredded cheese

Crepes Method:

In a blender combine eggs, milk, water. Slowly add the melted butter. 

Then slowly add the flour.

Blend until well incorporated, scraping the sides of the blender as necessary. Allow to sit in the fridge for at least an hour but no longer than 36 hours.

When you’re ready to make the crepes, head a medium to large frying pan with rounded sides over medium-high heat. Add in a small tab of butter and immediately once the butter is melted pour in 3/4 cup   of batter, swirling the pan above the burner to coat the bottom evenly. Return the pan to the burner and allow the crepe to cook until it pulls away from the sides.  ONLY about 30-45 seconds.

Using a heatproof spatula, lift the edges of the crêpe to unstick them from the sides of the pan. Carefully slide the spatula down the center of the crêpe, lift up and flip to the other side. Allow to cook another 10 seconds or so. Slide the crêpe to a flat surface.  Add filling :

 Ten fold the sides over and dust with pepper or powdered sugar. 

Other fillings: Ham and cheese. Cream Cheese and honey. any Berry and whipped cream! Its endless....

Note:These are amazingly versatile. As the spinach ones were as good as the sweet variety!! Kids devoured the chocolate and strawberry ones.  I had the spinach. They were deliciously perfect~!

Peach Sorbet

In this record breaking heat of the summer of 2011, ice cold treats are a must.  One of our favorites are sorbets.  Here is a peach recipe, that I made today.

6-7 large, fresh, ripe, peaches
pot of boiling water
1/3 cup sugar
1/3 cup light corn syrup
6-8 Tablespoons of lemon juice

Bring a very large pot of water to a boil.  Score each peach with an X from top to bottom.  Drop peaces in boiling water for 10-20 seconds, remove, let cool.  Using a small knife, grasp the skin and peel back. Will slide right off.  Cut peaches into large chunks, discard the pits. 

In a blender or processor, put the sugar, lemon juice and corn syrup in. Blend for a few seconds to mix well. Add about 3/4 of the peaches and blend well.  Cut the rest of the peaches up into small bite sized pieces.  Pour the blended mixture into a large bowl, add your bite sized pieces. Mix gently.  Pour into your ice cream maker and follow the manufactures directions. 

Fantastic Baked French Toast

I just finished making and eating this. Was perfectly delicious. Sinfully rich and sweet. Perfect for a weekend treat!! 

Oven-Baked Caramel Apple French Toast
Adapted from Taste of Home

Caramel Sauce
1 cup packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup

French Toast
one apple chopped up.
8 to 12 slices french bread
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon ( extra nutmeg)
1/8 teaspoon ground nutmeg (optional)
1/4 teaspoon salt

options: Copped pecans and raisins.


Preheat oven to 350 degrees F







In a small saucepan, combine caramel ingredients.  Cook over medium heat, stirring constantly, boil for one minute. Remove from heat. Meanwhile make the eggs. Combine eggs, milk, vanilla, cinnamon, nutmeg, and salt in a blender. Pour caramel sauce in pan, add apples and nuts and raisins, if using.

Put a layer of french bread over top. Crowding it in is fine.

Pour egg mixture evenly over bread. Sprinkle some more cinnamon over the bread.  (can be made the night before just cover and refrigerate it overnight.)

bake for 40 to 45 minutes until puffy and light golden brown.

To serve, invert onto a serving latter, but so it very carefully, that caramel sauce is hot and will burn.

 Serve with whipped cream and drizzle some of the warm sauce and apples over top!

Cheesecake Squares

Ingredients

1 can refrigerated crescent roll dough
1 package cream cheese
1/2 cup white sugar
1 tsp vanilla extract
1/4 cup white sugar
Pinch nutmeg
Fruit of your choice. We used Blueberries. and whipped cream( optional)


Preheat oven to 350 degrees. Grease a small square baking pan. I used Butter flavored spray oil.   Press one can of the crescent rolls into the bottom and sides of the prepared pan

In a medium bowl add the cream cheese, 1 cup of sugar, nutmeg, and vanilla.

Whip with an egg beater until smooth and creamy.

Spread over the crescent layer.

 Bake for 25 to 30 minutes in the preheated oven, or until the top is golden.

 Let cool completey. Cut into squares and serve with fresh fruit and a dollop of whipped cream.