Momma Said – June 14, 2017

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It is that time of year for family reunions.  It is always fun to get together and see folks that live far away.  It is always great to see company come, but it is just as good to see them go.  Momma Said, “Company is like fish, after three days they both start to stink.”  If you do go to a family reunion, remember to take something good to eat.


Amber, the new puppy, is growing like a weed and eats like a horse.  She has learned to sit and wait for rewards after her potty breaks and she plays fetch.  I think she is very smart.  I also found out this week that two other people in town have adopted her brothers.  So maybe we can get together and have a play date.

She and Bailey are getting along super and playing together like two sisters should.  She is still a work in progress, but I think she has a lot of potential to be a great pal.  Bailey had to have another lump removed last week and she is doing okay.  She will have to go through another round of steroid shots for six months.  Momma Said, “We have to take care of our furry friends and make sure they are healthy.”

The recipe this week is very simple and easy.  It would be a great treat to take to the family picnic or just stuff your face at home!

Blueberry Cream Cheese Danish with Crescent Rolls

This blueberry cream cheese danish with crescent rolls is the dessert you’ll want to make this spring! Just slather the fresh blueberry filling on top of the cream cheese and sandwich it all between two layers of crescent rolls for a killer danish.

Ingredients

Blueberry Filling

  • 1+1/2cups granulated sugar
  • 5T. cornstarch
  • 1/2cup fresh lemon juice
  • 2cups fresh blueberries

Cream Cheese Filling

  • 2packages (8 oz bricks each) cream cheese, room temperature
  • 1 + 1/4cups granulated sugar
  • 2tsp. vanilla extract
  • 1egg
  • 2rolls (8 oz. each) refrigerated crescent rolls
  • 2T. granulated sugar, for garnish

 

Instructions

Blueberry Filling

  1. In a medium saucepan, add in the sugar and cornstarch. Whisk until incorporated. This will help prevent lumps.
  2. Whisk in the lemon juice and the fresh blueberries. Mash the blueberries in the saucepan once the heat softens them a bit.
  3. Bring to a boil over medium heat and let boil for 5 minutes until thick, stirring constantly. The filling will become clear rather than milky looking.
  4. Place in a bowl and cover. Chill in the fridge.

Cream Cheese Filling

  1. In a large bowl, add in the cream cheese and sugar. Beat on medium until creamy and the sugar is incorporated. Scrape down the sides of the bowl.
  2. Add in the eggs and vanilla. Continue to beat until smooth. Set aside.

Assemble

  1. Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick cooking spray.
  2. Roll out the first can of crescent rolls into the bottom of the greased pan. Pinch together any holes and the dotted lines.
  3. Add the cream cheese mixture on top of the crescent rolls. Spread evenly.
  4. Add the blueberry filling on top of the cream cheese mixture. Spread evenly.
  5. Unroll the 2nd can of crescent rolls on top of the blueberry filling. Carefully adjust it so it’s centered. The dotted lines won’t need to be pinched together.
  6. Spray the top of the crescent rolls with a coat of non-stick cooking spray.
  7. Sprinkle the 2 tablespoons of sugar on top of the crescent roll.
  8. Place into the oven and bake for 31 – 35 minutes until golden brown. The bottom should have a golden color as well.
  9. Place into the fridge until chilled. Cut and serve.

Place the leftovers back into the fridge. It is best if eaten in 2 days