Chocolate-Filled Crescents

February 26, 2014 Leave a Comment
Chocolate-Filled Crescents

Chocolate-Filled Crescents

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

“I always get compliments on these rich, flaky rolls drizzled with chocolate…and requests for the recipe.  These are great for brunch, dessert or a mid-day coffee treat!

         Carole Formholtz                                                                             Deltona, Florida

 

Chocolate-Filled Crescents Recipe

Chocolate-Filled Crescents

3 Tbsp. butter, softened

1 cup confectioners’ sugar

1 Tbsp. whole milk

1 tsp. vanilla

¼ cup baking cocoa

3 Tbsp. finely chopped pecans or walnuts

2 tubs (8 oz. each) refrigerated crescent rolls

Chocolate Glaze:   1 cup confectioners’ sugar

2 Tbsp. baking cocoa

2 Tbsp. plus 1 tsp. water

2 Tbsp. butter, melted

½ tsp. vanilla

In a small bowl, cream butter and confectioners’ sugar until light and fluffy.  Beat in milk and vanilla.  Gradually add cocoa and mix well.  Stir in pecans or walnuts.

Unroll crescent dough and separate into triangles.  Spread about 2 rounded teaspoons of filling over each triangle to within ¼ inch of edges.  Roll up each from the wide end.  Place point side down 2 inch apart on ungreased baking sheets.  Curve ends to form crescent shapes.

Bake at 375 F. for 12-15 minutes or until golden brown.  Remove to wire racks; cool slightly.  In a small bowl, whisk glaze ingredients until smooth; drizzle over crescents.        16 servings

 

(Recipe for Chocolate-Filled Crescents was on www.tasteofhome.com, 2013)

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Appetizer Wreath

December 22, 2013 Leave a Comment
Appetizer Wreath

Appetizer Wreath

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I have lots of fun with this festive appetizer wreath.  I often place a bowl of bowl of stuffed olives in the center.

         Shirley Privratsky                                                            Dickinson, North Dakota

 

Appetizer Wreath Recipe

Appetizer Wreath

 

2 tubes (8 oz. each) refrigerated crescent rolls

1 package (8 oz.) Philadelphia Cream Cheese, softened

½ cup sour cream

1 tsp. dill weed

1/8 tsp. garlic powder

1 ½ cups chopped fresh broccoli florets

1 cup finely chopped celery

½ cup finely chopped sweet red pepper

Celery leaves

 

Remove crescent dough from packaging (DO NOT UNROLL).  Cut each tube into eight slices.  Arrange in an 11 inch circle on an ungreased 14 inch pizza pan.

Bake at 375 F for 15-20 minutes or until golden brown.  Cool for 5 minutes before carefully removing to a serving platter; cool completely.

In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth.  Spread over wreath; top with broccoli, celery and red pepper.  Form a bow garnish with celery leaves.

16 servings

(Recipe for Appetizer Wreath was on www.tasteofhome.com, 2013)

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Raspberry Ripple Crescent Coffee Cake Recipe

August 13, 2012 Leave a Comment

Berry Ripple Coffee Cake

This Raspberry Ripple Crescent Coffee Cake is so simple to make, guaranteed this wouldn’t be the only time you’ll make it.  I had a package of crescent rolls left over, so I decided to give it a try.  I couldn’t believe how great it was and simple.

Raspberry Ripple Crescent Coffee Cake Recipe

Berry Ripple Coffee Cake

¾ cup sugar

¼ cup margarine

2 eggs

¾ cup ground almonds

¼ cup flour

1 tsp. lemon or orange peel

1 (8 oz.) pkg. Pillsbury Refrigerated Crescent Rolls

¼ cup almond slices

Preheat oven to 375F.  Beat until smooth the sugar, margarine and eggs.  Add ground almonds, flour and lemon peel; mix well, then set aside.

Lay out the 8 crescents; put 1 teaspoon of strawberry on each.  Roll up each crescent, starting at the shortest side of triangle; rolling to the opposite point.

Place rolls in greased 9 inch pan in 2 circles; 5 rolls on the outside edge, then 3 in the center. Pour the ground almonds mixture over the rolls, then top with sliced almonds.

Bake on 375F. for 25 minutes; after 15 minutes put foil on top of pan; after it baked for a total of 25 minutes, take foil off.  Then bake 10 minutes longer.

 

Recipe for the Berry Ripple Coffee Cake came from a friend of mine.

Go onto my site: annettes-sweet-treats.com, and leave me a message – it’s at the end of the recipe.   I would like to know what you think of the recipes.

Hope you enjoyed the Raspberry Ripple Crescent Coffee Cake, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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