HAPPY SATURDAY!
What a beautiful day it is!!! It's much too nice to be indoors and as soon as I finish typing this, I am heading out with the sunroof open, just cruising along!
So, what do you think about the new blog design? Not super sure that I like it, but it gave me so much trouble to install that it is staying put...for now!
Here is an awesome recipe that I borrowed from shakentogether.blogspot.com
What a beautiful day it is!!! It's much too nice to be indoors and as soon as I finish typing this, I am heading out with the sunroof open, just cruising along!
So, what do you think about the new blog design? Not super sure that I like it, but it gave me so much trouble to install that it is staying put...for now!
Here is an awesome recipe that I borrowed from shakentogether.blogspot.com
MINI PUMPKIN PIE CRESCENTS
Start with 2 tubes of refrigerated crescent rolls.
Roll each crescent roll out and cut lengthwise in 2.
This recipe will make 32 mini pumpkin pies.
Each crescent roll will get a heaping tablespoon of the pumpkin pie filling:
1/2 block of cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 1/2 tsp. pumpkin pie spice
3 T sugar
Beat together until fluffy and creamy.
Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie crescent in it!
Bake at 375* for 15-18 minutes.
These little goodies are so good and simple and quick to make!
Roll each crescent roll out and cut lengthwise in 2.
This recipe will make 32 mini pumpkin pies.
Each crescent roll will get a heaping tablespoon of the pumpkin pie filling:
1/2 block of cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 1/2 tsp. pumpkin pie spice
3 T sugar
Beat together until fluffy and creamy.
Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie crescent in it!
Bake at 375* for 15-18 minutes.
These little goodies are so good and simple and quick to make!
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