Pumpkin Spiced Cream Cheese Breakfast Rolls

Hmmm…I don’t really know how to describe these rolls.  They were both easy and difficult to make at the same time.  Easy because they call for pre-made crescent dough and just a little mixing of a few other ingredients, but difficult because I found them messy and hard to roll and slice.

Also, they tasted good, but had no wow factor.  I tasted the frosting on its own before spreading it on the rolls, and I thought it tasted great. I also tasted a roll without frosting and thought it had nice flavor and I would probably enjoy eating them again sans frosting.  Although I may suggest kicking up the flavor with just a little more cinnamon/spice next time.  But the combination of the frosting with the rolls did nothing for me and I thought they tasted like little boring blobs.

The recipe creator {Picky Palate}, suggests using the frosting as a fruit dip, and I think that sounds like something we would like.  Tim thought the rolls were okay, but said he wouldn’t care if I never make them again and he normally LOVES all things pumpkin flavored.

Normally I wouldn’t post a recipe that we don’t like but, I am posting this recipe because I don’t think it is necessarily a flop.  I think it has potential, it just needs a little tweaking.  And I think each of the two elements are good on their own.  The thing that I am banking on being the true problem here is that the crescents aren’t a firm enough dough for my liking.  I just think they are too soft.  I’ll probably experiment with this filling and frosting on my go-to cinnamon roll recipe in the near future.  I’ll keep you posted!


Pumpkin Spiced Cream Cheese Breakfast Rolls

Source: Picky Palate

2 packages/cans Pillsbury Crescent Rolls

4 oz cream cheese, softened

1/4 Cup brown sugar

1/4 Cup canned pumpkin

1/4 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1.  Preheat oven to 350 degrees F.  Unroll crescent rolls to form 4 rectangles placed side by side.  Pinch seams together to form one long rectangle.  Repeat with the second can of rolls, and line them up directly below the first row.  When you finish lining them up, you should have one large rectangle consisting of 8 single rectangles, 2 rows and 4 columns.  Take care to pinch all the seams together!

Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined.  Spread mixture over crescents leaving a 1/2 inch border around edges.  Starting at long end, roll up then cut into 1 inch pieces.  Place around two 9 inch cake pans that have been sprayed with cooking spray.

2.  Bake for 18-22 minutes or until rolls are golden brown.  Remove and let cool for 5 minutes.  Frost warm rolls with cream cheese frosting recipe below.


4 oz softened cream cheese

1/2 Cup powdered sugar

1/2 teaspoon vanilla

1 Tablespoon canned pumpkin

1.  Mix all ingredients into a large bowl until smooth.  Spread over warm rolls.


Chicken Quesadillas

For a really quick dinner the other night, I threw together some quesadillas and served them with chips and homemade salsa.  These quesadillas are simple and delicious!

The sky is the limit when choosing your fillings, so go ahead and adapt to your taste even if that means a simple cheese quesadilla.


Here’s how I made them:

Chicken Quesadillas

{serves 2}


1 tablespoon oil

1.5 cups chicken, cooked and chopped or shredded

taco seasoning & water if needed

1 small onion, chopped

3 jalapeno peppers, finely chopped

1/2 green bell pepper, chopped

2 cups cheddar cheese, grated


4 flour tortillas


Lightly butter one side of each flour tortilla and set aside.

In a large skillet, heat 1 tablespoon oil and saute the onions and peppers until tender, just a minute or two.  Then add the cooked chicken and heat through.  Season with taco seasoning.

Meanwhile, heat a griddle or grill pan over medium heat.  Place one tortilla on the pan with the butter side down, and spread 1/2 cup cheese on top.  Then, place one quarter of the meat mixture over the cheese.  Allow the cheese to melt, but don’t over brown the tortilla.  Once cheese is melted, fold in half and remove.  Repeat with remaining 3 tortillas.


Once all tortillas are made, slice each one into 3 triangles.

Serve with salsa and sour cream on the side.

Oven “Fried” Chicken Tenders

Do you ever crave kiddie food?  I sure do!  Mac and cheese, grilled cheese, hot dogs, chicken nuggets – all of these are considered kid food in my book.  That’s not to say that there aren’t plenty of wonderful grown up or gourmet versions of them out there, but sometimes you just want the basics.

This chicken tender recipe definitely met that need.  They are just simply perfect – crispy on the outside, juicy on the inside and slightly sweet.  Yum!

In the future, I may add different seasonings and spices to the flour part of the breading, just for variation.  Cajun seasoning comes to mind as the one I’ll try first.  Also, due to having extra cereal crumbs after breading all the tenders, next time I’ll use just 1.5 cups crushed cereal instead of 2 cups.  I have made that change in the ingredient list below.

I served them with homemade mashed potatoes and green beans.


Crispy Baked Chicken Strips
Source: The Way the Cookie Crumbles, seen at Annie’s Eats}

Serves 4

1/4 cup table salt
4 boneless, skinless chicken breasts, cut into 1-inch strips {I used 10 chicken tenders}
1/4 cup flour
7 tbsp. butter, melted
1.5 cups finely crushed Corn Flakes cereal {I used the “touch of honey” kind}


In a large bowl, dissolve salt in 1 quart cold water.  Add the chicken to the brine, cover and refrigerate for 30 minutes.  Remove the cutlets from the brine and pat dry with paper towels.

Adjust an oven rack to the middle position and preheat the oven to 400° F. Place an oven-safe baking rack on a baking sheet [lined with foil for easier clean up].  Place the flour and butter in separate bowls.  Place the crushed cereal flakes in a shallow pie plate.  {I used 3 pie plates for the breading process.}  Dip the chicken pieces in the flour, then the butter, then the crushed cereal, shaking off excess in between each step.  Place the coated chicken strips on the prepared baking rack.

Bake 15-20 minutes, or until the chicken is cooked through.  Serve with your choice of dipping sauces.


Menu 10-12-09


Marlboro Man Sandwich

Spaghetti and Meatballs

Chicken Tortilla Soup

Lots of leftovers { Tim will be out-of-town at the end of this week ~ I probably won’t get too adventurous cooking much of anything.}

Things I plan to bake:


something with pumpkin ~ maybe pumpkin blondies?


On a related note ~  I used to post my weekly grocery bill amount here…well, I haven’t posted it in quite a while, but I’ve been spending around $70/wk pretty steadily for the past 3 months {including paper products, cleaning products and beer/alcohol some weeks and some weeks strictly groceries}.  I will probably discontinue that update from here on out.

You can read about my previous grocery bills all other things pertaining to my budget by clicking the budget category on the right sidebar.  I hope to add more money saving tips in the near future.

Cinnamon Pastry Swirls

I was hinting around in the previous post that I have a special use for leftover pie dough after trimming it away from the edges.   Well, here it is and it couldn’t be any easier!

I learned to do this from my Mom, who learned it from my Grandma, and I found out that my husband’s Grandmother did this too!  Now, I am carrying on the tradition!

In my family, these little treats have always been called “pie kisses” for some reason, but I decided to fancy up the name for my blog since it is so sophisticated around here.

Yeah right!  Moving on…


Cinnamon Pastry Swirls

scraps of pie dough, formed into a ball




Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

Try to roll the dough out into a rectangle {You’ll see that I failed at this.} on a floured work surface.  You want it to be pretty thin, maybe 1/8″.


Spread the dough with a thin layer of butter.

Sprinkle on a mixture of cinnamon and sugar.


Roll into a log.  Trim off and discard the ends.  Slice the dough into 1/2″ pieces and lay them flat on the baking sheet.


Bake for 5-8 minutes or until lightly golden brown.



Peach Pie (100th post!)


This is my 100th post!!! I thought I’d never get here!  Isn’t it fitting that my 100th blog post is about pie and this blog is called “Easy As Pie”?  🙂


This year I didn’t get around to making nearly as many pies as I normally do.  But, I did manage to make a few strawberry pies and this peach pie so far.  I’m sure I’ll make a few more closer to the holidays, but I usually make several throughout the summer with the seasonal fruit.  No matter though, this peach pie was delicious enough to put all the other pies that I didn’t make out of our minds.

A note on the pie crust that I always link to – I divide it into 2 portions instead of 3 that way I don’t have to worry about having a skimpy crust since I almost always make deep dish pies.  And, I’m able to make something delicious with the extra dough that gets trimmed away.  You’ll have to stay tuned to see what it is!


If you use a regular depth pie dish, use one less peach and 1/2 cup sugar.

Deep Dish Peach Pie


pie crust dough for a double crust pie {I use this recipe}

about 6 large ripe peaches {or about 5 heaping cups}, sliced very thin

3/4 cup sugar

2 heaping tablespoons flour, plus more for rolling

pinch of salt

2 tablespoons butter, cut into small 1/4″ pieces


Prepare and refrigerate the dough as directed.

Preheat oven to 425 degree.

Wash, peel, and thinly slice the peaches and place them in a large bowl.  When you have enough peaches to equal approximately 5-6 cups, add a pinch of salt and dump on the sugar.  Let set for a few minutes to allow the peaches to get juicy.

Take the dough out of the fridge and flour a clean work surface and rolling pin.  Take one portion of dough and roll it out into a circle that is about 2 inches larger than your pie dish. Don’t roll it much thinner that 1/4″.  Add more flour as you go if needed.  Rips and tears are fixable – just patch, reshape, and press it back together with your fingers.

Carefully flop the dough circle into the dish.  This transfer is easily done if you roll the dough out on a piece of parchment, wax paper, or silicone mat on the work surface.  Then, you just lift and flip the mat over and peel it away when the dough is over the dish.  Once the dough is over the dish, adjust it to fit smoothly against the sides.

Set it aside and grab the bowl of peaches.  Add the 2 heaping tablespoons of flour to the peaches and sugar and give everything a gentle stir.  Pour the fruit evenly into the prepared crust.  Dot the layer of fruit with the 2 tablespoons of cut up butter.

Set it aside and roll out the top crust the same way as the bottom.  Flip it over onto the pie.  Trim away the excess top and bottom dough with a small knife, leaving about a 1/2″ border.  Reserve the scraps of dough buy gathering into a ball of dough, wrapping with plastic wrap and storing in the fridge {post coming soon with more info}.  Tuck and crimp the border of dough however you like, just be sure to create a sealed edge all the way around.

before going in the oven

before going in the oven

Cut vent holes in the top however you like {I used a star cookie cutter in the center and slits made with a knife}.  Cover edges with foil.  Bake for 20 minutes at 425.  Then, leaving the pie in the oven, reduce oven temp to 350 and bake 30-40 more minutes.

Allow to cool several hours before serving.



Cranberry Pistachio Biscotti


I was craving a cranberry dessert, so I turned to my trusty biscotti recipe that calls for cranberries and pistachios, as well as a coating of white chocolate.

I made this recipe several times last year and everyone who tasted it, loved it.  It is a great addition to a holiday cookie tray, but is delicious year round too, hence the name change that I’m giving it.

Try them with a cup of tea or coffee.  These twice baked cookies are crispy crunchy deliciousness!


Cranberry Pistachio Biscotti

{source: Holiday Biscotti by  Giada DeLaurentiis at foodtv.com}  Yields 12 biscotti for me, but original recipe says 2 dozen.


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon grated lemon zest {I just used 1/2 tsp lemon extract}
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup pistachios, coarsely chopped
  • 2/3 cup dried cranberries
  • 12 ounces good-quality white chocolate, chopped {I used 6 ounces for drizzling}
  • Red and green sugar crystals, for garnish {I omit}


Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 35-40 minutes {Mine was definitely done at 35 minutes so watch closely}.  Cool for 30 minutes.

before baking

before baking

after the first baking

after the first baking

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

before 2nd baking

before 2nd baking

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.  Or just drizzle with the chocolate.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.


Previous Older Entries Next Newer Entries