PUMPKIN CREAM CRESCENTS by CK
1/2 cup Pumpkin Puree; not canned pumpkin pie filling.
1/3 cup Cream Cheese; softened
2 Tbsp Sugar
1/2 tsp Pumpkin Pie Spice
Cinnamon Sugar mixture
1 egg
Tube of refrigerated crescent rolls
In a mixing bowl, combine the pumpkin puree with the softened cream cheese. Make sure the cream cheese is a room temperature before adding it to the pumpkin.
Add the sugar and pumpkin pie spice.
On a lightly floured surface, unroll the refrigerator crescent rolls and separate each one.
Spread about 1 tbsp of the pumpkin puree/cream cheese mixture on top of each crescent roll.
Beginning at the bigger end, roll up the crescent rolls and place on a baking tray that has been lined with parchment paper. Tuck the ends of the crescent rolls under so the filling doesn’t leak out while baking.
Brush each crescent roll with the beaten egg and sprinkle with the cinnamon/sugar mixture.
Bake in 425 degree oven for 10 – 12 minutes or until the crescent rolls are golden brown.
Let cool slightly before enjoying.
Buffalo Chicken Pasta Bake by CK
12 oz Egg Noodles
3- 8 oz blocks Low Fat Cream Cheese
5 oz Frank’s Red Hot Sauce
1/2 Cup Ranch or Blue Cheese Dressing, we prefer ranch
3 Cups cooked Chicken or Turkey
8 oz Shredded Cheddar Cheese
Heat oven to 350 degrees
Prepare Egg Noodles as directed on package.
Meanwhile, heat cream cheese and red hot sauce over low until melted and creamy. (careful it doesn’t stick).
Once melted, stir in dressing and chicken,
Stir until well combined and heated through.
Mix in cooked noodles.
Spoon all ingredients into a 9 x 12 casserole dish sprayed with non-stick spray.
Cover noodle mixture with grated cheese.
Bake for 15 – 20 minutes, until bubbly and hot.
CREAMY BUTTERNUT SQUASH CASSEROLE by GKT
2 Tbsp. olive oil
2 small onions, chopped
1 (2 1/2 lb.) butternut squash – peeled, seeded and cubed
6 cloves garlic, crushed
1/4 tsp salt
1 Tbsp. water, or as needed (optional)
3 eggs
3/4 c. sour cream
1 c. grated Parmesan cheese
1/3 c. chopped fresh basil
1/4 tsp. black pepper
1/2 (8 oz) pkg. shredded mozzarella cheese
Preheat oven to 425. Grease a 9×13 casserole dish. Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish. Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese. Bake in preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.
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