Monday, March 28, 2016

Mozzarella Stuffed Garlic Butter Crescent Rolls

Cheesy, buttery and so delicious!

My family loves crescent rolls, you know, the ones in the tube from the refrigerated section of the grocery store.  I make them often, just roll and bake.  Once in a while I'll use them for other yummy snacks, like Ham and Cheese Roll-ups, Chicken Pockets or Parmesan Twists.  Seems like they were made just for me to see how many different foods I can make with them.  Haha!

Anyway, I decided to try making them into a cheese bundle, using string cheese, and a buttery garlic sauce.  It was a good choice, and made my Easter dinner go up a notch!  The family gave this a definite thumbs up! 

These take just minutes to put together and are absolutely delicious!


1 (8oz.)tube crescent rolls
4 string cheeses, cut in half (total 8)
2 tablespoons salted butter
1/2 teaspoon Italian seasoning
1 small clove garlic, minced
Preheat oven to 375'F.  Spray a baking sheet with cooking spray or use parchment paper.
In a small bowl, melt butter together with Italian seasoning and garlic.
Pop open crescent rolls and separate into triangles. Brush the tops with some garlic butter. Place half a string cheese at the wide end and roll up, tucking in the sides as not to lose any cheese while baking.  Brush the tops with more garlic butter and bake 10-12 minutes or until lightly browned.  Serve warm.

I say to the Lord, “You are my God.”  Hear my cry for help, Lord! - Psalm 140:6

Sunday, March 6, 2016

White Layer Cake with Lemon Filling and Mascarpone Frosting

Easy, delicious and impressive!

I enjoy "doctoring up" cake mixes, so I always try to keep a few different flavors on hand in the pantry.  Yesterday, I noticed a white cake mix, lemon pie filling and I had a container of mascarpone cheese that was nearing its' expiration date.  Okay, I had to do something, because there's no way I'm throwing away $8 worth of Italian cream cheese.

I would have added blueberries to the cake, but I had already eaten those.  Did I ever mention how much I love blueberries?  I eat them like I'm popping peanuts in my mouth. 

But, I digress. 

I was going to try to mix them all together, but then, I just felt like being a little fancy and the result was a hit.  I even broke out my piping bags and decorated a bit.  The cake is half gone already and they're already wanting to know when I'll make this again.  You gotta love a last minute dessert!  

Now, you can make your own lemon curd filling, and white cake, if you'd rather.  But, like I said, this was a last minute decision to use what was already there.  Judging from the family's reaction, I would make this again...for sure!  Haha!


1 box Classic White cake mix-bake according to package directions.

1 can Comstock Lemon Pie Filling


8 oz. cream cheese
8 oz. mascarpone
1/2 c. (1 stick) butter, softened
2-2 1/2 cups confectioners' sugar
pinch Kosher salt
1 tsp. vanilla
Heavy cream (to make spreading consistency)

In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, salt and powdered sugar on medium-high speed until light and fluffy. You may want to add small amounts of heavy cream here.  Beat in the mascarpone on very low speed until just combined. (Be careful; once you've added the mascarpone, excessive beating can make the frosting curdle.) Stir in the vanilla extract.

Tip:  If you'd like a little more lemon flavor, add 1 tsp. lemon juice instead of the vanilla to the frosting. 

"When Christ, who is your life, appears, then you also will appear with him in glory." - Colossians 3:4