Asparagus Pockets

Asparagus Pockets

Asparagus is one of my favorite vegetables. It’s high in fiber, vitamins, and minerals; and low in calories and sodium. It’s a versatile vegetable that can be used as a side dish, appetizer, or as a main course ingredient, think stir-fry!

Here’s one of my favorite asparagus recipes. These Asparagus Pockets are tasty, easy, and look impressive. They’ll make a great appetizer at a party, specially during the holidays. They’re so easy to make, you can whip them out in less than an hour. Guests will think you spent hours preparing them!

Here’s my recipe, hope you love them as much as we do!

Ingredients:
– 24 Asparagus tips – washed and trimmed to about 8” long
– 2 cans refrigerated crescent dough
– 1/2 shredded Parmesan cheese
– 1 Egg – beaten

Procedure:

  1. Pre-heat over to 375 degrees
  2. Prepare asparagus
  3. Unroll crescent dough – dough is pre-cut into 8 triangles and unroll as 4 sets of triangles together forming a rectangular piece
  4. Separate rectangles – Do not separate it into triangles – you should have 8 rectangles with a diagonal line scored from one corner to the other
  5. Press the scored line together to form a smooth rectangle
  6. Place 3 asparagus tips diagonally across the dough – from corner to corner
  7. Sprinkle about 1/2 tsp of cheese over asparagus
  8. Fold free corners over each other to form the pocket. Top and bottom of asparagus should peek out. Check picture above.
  9. Place each pocket on a parchment covered baking sheet.
  10. Brush each pocket with beaten egg.
  • Bake in oven about 20 minutes or until dough is golden brown.
  • Remove from oven and serve hot or warm.
  • Makes 8 pockets.
Asparagus Pockets
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Asparagus Pockets
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Ingredients
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Cheesy Crescent Bites

Cheesy Crescent Bites

cheesy crescent bitesRefrigerated Crescent Rolls are so versatile.  You can turn it in to so many different things with just an added ingredient or two. Best of all it’s super easy to turn into something yummy like my Cheesy Crescent Bites!

My family loves these cheesy bites.  I make it almost every Sunday for our weekly barbecue.  I usually make a couple of dozen and that’s barely enough!

Here’s how you can make these Cheesy Crescent Bites for your family!

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Ingredients:

Makes 8

cheesy crescent bites1 Roll Refrigerated Crescent Dough

3 Sticks Mozzarella Cheese[spacer height=”20px” id=”2″]

Directions:

Separate crescent rolls along the perforated lines.  You will have 8 Triangles.

Cut each cheese stick into 3[spacer height=”20px” id=”2″]

cheesy crescent bitesPlace 1 piece of cheese on the widest section of the dough triangle.[spacer height=”20px” id=”2″]

cheesy crescent bitsFold both ends over cheese. [spacer height=”20px” id=”2″]

cheesy crescent bitesRoll triangle towards the narrow point and pinch to seal.[spacer height=”20px” id=”2″]

Place on parchment covered baking sheet.

Bake in 375º oven for 10 – 12 minutes or until cheese melts and crescent turns golden brown.

Serve hot.[spacer height=”20px” id=”2″]
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Cheesy Crescent Bites
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Servings
8 Pieces
Servings
8 Pieces
Cheesy Crescent Bites
Print Recipe
Servings
8 Pieces
Servings
8 Pieces
Ingredients
Servings: Pieces
Instructions
  1. Separate crescent rolls along the perforated lines. You will have 8 Triangles.
  2. Cut each cheese stick into 3
  3. Place 1 piece of cheese on the widest section of the dough triangle.
  4. Fold both ends over cheese.
  5. Roll triangle towards the narrow point and pinch to seal.
  6. Place on parchment covered baking sheet.
  7. Bake in 375º oven for 10 - 12 minutes or until cheese melts and crescent turns golden brown.
  8. Serve hot
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Blueberry Cream Cheese Pastry Bars

Blueberry Cream Cheese Pastry Bars

Blueberry Cream Cheese Pastry BarsOne of my husband’s favorite treats are blueberry cream cheese danishes, he picks up a box every time we’re at the bakery shop. That’s why I decided to make this Blueberry Cream Cheese Pastry Bars.

These bars are very easy to make.  No need to make pastry dough, not one of my favorite activities, you use refrigerated crescent dough for the pastry.  The pastry is filled with a cream cheese mixture and blueberry pie filling, with this combination how can you go wrong?

I make these bars for dessert and also serve them for breakfast.  They make a great addition to a brunch buffet too!

I like to line my baking pan with parchment paper for easier clean up, but you don’t have to.  Instead of lining the pan with parchment you can spray the pan with cooking oil.

Blueberry Cream Cheese Pastry Bars

Ingredients:

2 Tubes refrigerated crescent roll dough – any brand

2 Packages (8oz. each) Cream Cheese, softened

1/2 Cup Sugar

1 Large Egg

1 Tsp. Vanilla Extract

1 Can Blueberry Pie Filling

1/2 Stick Butter, melted

1/4 – 1/2 Cup Sugar

Directions:

Preheat oven to 350 degrees.

Line 9″x1 3″ baking pan with parchment paper

Blueberry Cream Cheese Pastry BarsGently unroll one can of crescent dough and place it on the parchment paper.  Pinch seams closed. Make sure you don’t have any holes.  The sides of the pastry sheet can run up slightly on the pan’s sides.

 

Beat cream cheese and sugar together.  Add egg and beat well.  Mix in vanilla.

Blueberry Cream Cheese Pastry BarsSpread cream cheese evenly on top of the pastry dough layer.[spacer height=”20px” id=”2″]

 

 

 

 

 

Blueberry Cream Cheese Pastry BarsSpread Blueberry Pie Filling evenly on top of the cream cheese mixture.[spacer height=”20px” id=”2″]

 

 

 

 

 

Lay the second can of crescent dough over the blueberry filling.  Again pinching seams and holes closed.

Brush melted butter over the top layer.

Sprinkle sugar evenly over the top.

Bake 35 – 40 minutes or until the top layer is golden brown.


Blueberry Cream Cheese Pastry Bars

Blueberry Cream Cheese Pastry Bars
Blueberry Cream Cheese Pastry Bars
Print Recipe
Servings Prep Time
8 Servings 30 Minutes
Cook Time
35 Minutes
Servings Prep Time
8 Servings 30 Minutes
Cook Time
35 Minutes
Blueberry Cream Cheese Pastry Bars
Blueberry Cream Cheese Pastry Bars
Print Recipe
Servings Prep Time
8 Servings 30 Minutes
Cook Time
35 Minutes
Servings Prep Time
8 Servings 30 Minutes
Cook Time
35 Minutes
Ingredients
Servings: Servings
Instructions
  1. Preheat oven to 350 degrees.
  2. Line 9"x1 3" baking pan with parchment paper
  3. Gently unroll one can of crescent dough and place it on the parchment paper. Pinch seams closed. Make sure you don't have any holes. The sides of the pastry sheet can run up slightly on the pan's sides.
    Blueberry Cream Cheese Pastry Bars
  4. Beat cream cheese and sugar together. Add egg and beat well. Mix in vanilla.
  5. Spread cream cheese evenly on top of the pastry dough layer.
    Blueberry Cream Cheese Pastry Bars
  6. Spread Blueberry Pie Filling evenly on top of the cream cheese mixture.
  7. Lay the second can of crescent dough over the blueberry filling. Again pinching seams and holes closed.
  8. Brush melted butter over the top layer.
  9. Sprinkle sugar evenly over the top.
  10. Bake 35 - 40 minutes or until the top layer is golden brown.
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Jalapeno Poppers

Jalapeno Poppers

PoppersI’m exhausted!  Christmas was pretty stressful this year.  With unexpected guests, online orders not arriving, and damaged gifts, things got pretty crazy the last week.  But I’ve got one more event before I can finally put this year’s holiday season to bed, New Year’s Eve!

After all the cooking, baking, and crafting I’ve done this month the last thing I want to do is cook some more.  But cook I must so I’m thinking quick and easy.

 

 

Here’s a yummy recipe I got from my daughter, Jenny, Jalapeno Poppers!  She made it for her New Years Eve party last year and her guests loved them.

I know you’re thinking fried and battered, yes that’s yummy, but who wants to stand in front of the stove deep frying a bunch of peppers.  These poppers aren’t fried, they’re baked!  Jenny stuffed hers with a cream cheese mixture, I tweeked it a bit to make it simpler using just 3 ingredients.  I tried it out for some unexpected guests this Christmas and they loved them.  You can make these poppers in less than an  hour, best of all they are delicious!

You can even prep them hours before your party, store them covered in the fridge, and pop them in the oven half an hour before guests arrive.

They would make a spicy addition to any buffet table or tea party!

Pre-heat oven 400 degrees

Ingredients:

6 Jalapeno peppers – cut in half lengthwise with seeds removed
4 Mozzarella Sticks – cut in thirds crosswise
2 cans refrigerated crescent rolls – you will use 12 triangles and have 4 extra triangles to seal each popper

Directions:

1.  Dry peppers and place 1 piece of cheese in each half.

2.  Roll each pepper half in a dough triangle.  Be sure you cover the entire pepper and seal the ends and seams.  Use pieces of extra dough triangles to patch up any holes and seal.

3.  Place poppers on parchment covered baking sheet and bake for 15-20 minutes or until golden brown.

4.  Serve warm.

Jalapeno Poppers
Jalapeno Poppers
Print Recipe
These poppers are baked not fried! They are so simple to make and best of all are super yummy!
Servings Prep Time
12 Pieces 20 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 Pieces 20 Minutes
Cook Time
20 Minutes
Jalapeno Poppers
Jalapeno Poppers
Print Recipe
These poppers are baked not fried! They are so simple to make and best of all are super yummy!
Servings Prep Time
12 Pieces 20 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 Pieces 20 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Pieces
Instructions
  1. Dry peppers and place 1 piece of cheese in each half.
  2. Roll each pepper half in a dough triangle. Be sure you cover the entire pepper and seal the ends and seams. Use pieces of extra dough triangles to patch up any holes and seal.
  3. Place poppers on parchment covered baking sheet and bake for 15-20 minutes or until golden brown.
  4. Serve warm.
Recipe Notes

Each can of crescent dough has 8 triangles, you will only need 12 triangles, unless you want to make more peppers.  I use the extra triangles to "patch" and seal the peppers I rolled in the other triangles.  You need to make sure the peppers are completely sealed in the dough so that the cheese doesn't seep out while baking.

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Spinach & Artichoke Bites

Spinach & Artichoke Bites

Spinach bites

Photo by Savvy Nana

Spinach & Artichoke Bites was a new addition to last year’s Thanksgiving Menu.  My family loved them!  They will be making a repeat appearance this year.

These Spinach & Artichoke Bites are super easy to make and they freeze well so you can make them in advance for large parties.  Just pop them in the oven to re-heat before serving.

In this recipe I used refrigerated crescent dough that I pressed into mini muffin tins.  An easier way would be to use frozen filo cups.  You can buy them at your local grocery store.  You’ll find them in the frozen section next to the frozen pie crusts.   That’s what we did for my mom’s 80th. Birthday Party!

If you’re going to be using filo cups you can make the filling ahead of time and store in the fridge until you’re ready to fill the cups.  I don’t recommend freezing the filling as it will get too watery.

Makes 24

Ingredients:

1 can refrigerated crescent dough – any brand will do

1 box frozen chopped spinach – thawed

2 large pieces marinated artichoke hearts – chopped

4 oz. cream cheese – softened

1 cup sour cream

1 cup shredded mozzarella cheese

cooking spray

Directions:

Coat mini muffin tins with cooking spray.

Roll out 1 section of crescent dough on a lightly floured surface.  Pinch seams together to make one large rectangular piece.

Cut dough into 12 squares using a pizza cutter.  They don’t have to be neat and perfect.

Press a dough square into the muffin tin.  Arrange it so that it covers at least a bit of the sides.  Don’t let the dough overflow out of the cup.  It doesn’t need to look perfect, but you should pinch any holes closed.

Drain the spinach and squeeze all the liquid out.  You can use a clean dish towel to squeeze liquid out.  Dump the thawed spinach onto a dish towel and twist the towel until no more liquid comes out.

Place into mixing bowl.

Add chopped artichoke hearts, cream cheese, sour cream, and mozzarella cheese to the spinach.  Mix very well.

Drop about a teaspoon of spinach mixture into the crescent dough shells.

Bake in 375 degree oven for 15-20 minutes or until crust turns golden brown.

Serve hot or cold.

To freeze place them in freezer bags.  Use parchment paper between layers.  Wrap sealed freezer bag in foil and place the whole thing in another freezer bag.  You can store this for about 3 months in the freezer.

Reheat frozen bites in 375 degree oven for 12-15 minutes.  I would not recommend reheating in the microwave, the crust will get soggy and the filling rubbery.

Spinach & Artichoke Bites
Print Recipe
A new twist on Spinach & Artichoke Dip. These tasty little bites are perfect for every event. They're just as yummy as the dip, but with out the mess. They look great on a buffet table too!
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Spinach & Artichoke Bites
Print Recipe
A new twist on Spinach & Artichoke Dip. These tasty little bites are perfect for every event. They're just as yummy as the dip, but with out the mess. They look great on a buffet table too!
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Bites
Instructions
Crescent Cups
  1. Coat mini muffin tins with cooking spray.
  2. Roll out 1 section of crescent dough on a lightly floured surface. Pinch seams together to make one large rectangular piece.
    dough
  3. Cut dough into 12 squares using a pizza cutter.
    dough
  4. They don't have to be neat and perfect.
    dough
  5. Press a dough square into the muffin tin. Arrange it so that it covers at least a bit of the sides. Don't let the dough overflow out of the cup. It doesn't need to look perfect, but you should pinch any holes closed.
    dough cups
Filling
  1. Drain the spinach and squeeze all the liquid out. You can use a clean dish towel to squeeze liquid out. Dump the thawed spinach onto a dish towel and twist the towel until no more liquid comes out. Place into mixing bowl.
  2. Add chopped artichoke hearts, cream cheese, sour cream, and mozzarella cheese to the spinach. Mix very well.
    Filling
  3. Drop about a teaspoon of spinach mixture into the crescent dough shells.
    Filled cup
  4. Bake in 375 degree oven for 15-20 minutes or until crust turns golden brown. Serve hot or cold.
Recipe Notes

To freeze place them in freezer bags.  Use parchment paper between layers.  Wrap sealed freezer bag in foil and place the whole thing in another freezer bag.  You can store this for about 3 months in the freezer.

Reheat frozen bites in 375 degree oven for 12-15 minutes.  I would not recommend reheating in the microwave, the crust will get soggy and the filling rubbery.

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