Easy Cheesy Danish Recipe

danish

By Liz

Our Monday through Fridays are rush, rush, rush but thankfully come Saturday mornings, our vibe in the house is relaxed.  I treat the family with some sort of continental breakfast one day a week making it interesting and tasty for them, and really easy for me.

On this day of the week, our breakfast usually includes fresh coffee, juice and some sort of pastry that was either store bought or just really easy to make.  Here is the pastry I made this past, dreary, rainy Saturday.

I doubled this recipe for my large brood to make a total of 16 Danish, however, the recipe below is for 8 Danish.

cheesy-danish

Easy Cheesy Danish

*Makes 8 Danish

Ingredients:

1 can of crescent rolls

4oz cream cheese (softened)

¼ cup Granulated Sugar

½ tsp. lemon juice

1 teaspoon vanilla extract

*Fruit jam or jelly, optional

Instructions:

1. Preheat your oven to 350 degrees.

cheesy-danish

2. Beat together the cream cheese, lemon juice, sugar, & vanilla.

3. Remove the crescent dough from the tube. Do not separate into triangles! Slice the roll of crescent dough into 8 rounds. Place the rounds on a baking sheet sprayed with nonstick cooking spray.

cheesy-danish

4. Press an indentation in the center of each crescent round with your fingers. Fill the indentations with a big dollop of cream then a small addition of jam or jelly if desired.

5. Bake at 350 for 16 to 18 minutes, rotating pan during ½ time of cooking (8 minutes).

cheesy-danish

6. Serve warm or at room temp.

7. Store any leftovers in refrigerator for up to 3 days.

Enjoy the printable recipe card below.


Easy Cheesy Danish
Serves 8
Delicious and easy morning pastry.
Write a review
Print
88 calories
9 g
17 g
5 g
1 g
3 g
26 g
64 g
7 g
0 g
1 g
Nutrition Facts
Serving Size
26g
Servings
8
Amount Per Serving
Calories 88
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 17mg
6%
Sodium 64mg
3%
Total Carbohydrates 9g
3%
Dietary Fiber 0g
0%
Sugars 7g
Protein 1g
Vitamin A
4%
Vitamin C
0%
Calcium
2%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 can of crescent rolls
  2. 4 oz. cream cheese (softened)
  3. ¼ cup sugar
  4. ½ tsp. lemon juice
  5. 1 teaspoon vanilla extract
  6. *Fruit jam or jelly, optional
Instructions
  1. Preheat your oven to 350 degrees.
  2. Beat together the cream cheese, lemon juice, sugar, & vanilla.
  3. Remove the crescent dough from the tube. Do not separate into triangles! Slice the roll of crescent dough into 8 rounds. Place the rounds on a baking sheet sprayed with nonstick cooking spray.
  4. Press an indentation in the center of each crescent round with your fingers. Fill the indentations with a big dollop of cream then a small addition of jam or jelly if desired.
  5. Bake at 350 for 16 to 18 minutes, rotating pan during ½ time of cooking (8 minutes).
  6. Serve warm or at room temp.
Notes
  1. Store any leftovers in refrigerator for up to 3 days.
beta
calories
88
fat
5g
protein
1g
carbs
9g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

 

Food Subscription Boxes

mail-box

By Liz

Talk about all things trendy.  If you haven’t seen or heard about food subscription boxes yet, then you must be living under a rock. This is not a new concept, I mean, take Omaha Steaks for instance…they have been around since 1917.  But nowadays you can get just about any kind of food, delivered to your door with easy step by step instructions, with little to no waste and without the hassle of visiting your grocery store to pick up the ingredients.

Types of boxes available are fruits, vegetables, and snacks, jerky, chocolate, bacon, cheese, full meals, seasonal, regional and the list goes on and on.

Sorry to say, I think this trend, is a waste of your hard earned money!

We as a society already spend so much money on food, whether going out to eat or at our local grocery store(s), so it seems to me that this kind of service is really irrelevant.  However, like most trends, these companies are trying to convince you, that you need their product to be hip, trendy, creative, and money savvy; but do you really need their help?

I decided to do some research on these companies, because many of my fellow, “frugal” bloggers have wonderful things to say about them, (although, I personally believe that if you are calling yourself a “frugal or money saving” blogger and promote or purchase these kinds of subscriptions…..you’ve missed the mark).

There are so many companies trying to cash in on this latest trend, it is overwhelming, so I decided to just concentrate on just produce boxes, but most of this information also applies to most of the other subscription boxes and this is what I have discovered:

produce

1. Many are locally based, so they might not deliver to your zip code, or you will be paying very high shipping costs for this convenience.

2. Your going to pay for this kind of convenience, anywhere from $11 to $110 (and these are prices for produce boxes).

3. Most offer both traditional or organic products.

4. You really don’t get what you pay for. If you were to do a price comparison, you would see that in most cases, you are paying double and in some cases, triple what it would cost you at the grocery store for the same or very similar products.

5. Packaging can sometimes be environmentally unfriendly. Some of the organic products being purchased, come packaged so as they are not bruised or damaged; all well and good, but many of the materials used for packaging, are not good for mother earth. (Ironic…..huh?)

6. Some of the produce subscription services are selling “recovered”, produce, meaning fruits and vegetables that are perfectly fine to eat, but would have otherwise been thrown away. It’s often discarded because of aesthetic imperfections or logistical inefficiencies. They don’t try to hide this; in fact, for some it is on the main page of their website.




So it has been pointed out to me is that these kinds of services  are helping local farmers and business owners  not to mention the convenience it brings to the consumer of not having to go the store to pick these items out for themselves.  My argument is this….you have to go to the grocery store anyway, right? So while you are there picking up the myriad of other items on your list, why aren’t you taking a few extra minutes to purchase fresh, traditional or organic produce from the same place you shop in the first place?

farmers-market

It has also been argued that these kinds of services offer more natural choices, help many with diet restrictions due to health, and offer step by step instructions with just the right amount of ingredients to make a gourmet meal at home.  My argument for this is the following:  just about everyone owns or has access to a cookbook, (these resources also come with step by step instructions) or the internet, which offers an endless supply of recipes.  Natural and organic produce can be found not only at your local grocery store(s), but also at specialty stores and especially local farmer’s markets.

No matter how old I get, I am always looking for ways to save money, as much money as I can, because my dream is to retire with my husband somewhere close to the ocean and be able to travel, volunteer, relax, and really to just wake up on any given day and do whatever we want, when we want.  We don’t want to realize one day that we don’t have enough for our retirement, and we have to keep working until we are 75 or 80 years old, or that any one medical condition that myself or my husband might encounter down the road, will wipe us out financially.  So we are all about saving as many pennies as we can for as long as we can. My husband and I are both foodies, and we both enjoy cooking, but we also know that, throwing money away on the latest band wagon of what is hip and trendy today, will not help us achieve our goals for tomorrow.

couple

If you too are financially conscience, and not only want to eat healthy, but well; I suggest that rather than subscribe to one of these, trendy, overpriced and under stocked box services, you should take a little time each week, plan out a few meals, list your ingredients, purchase only what you need for these dishes and keep the money you have saved in your wallet.




Open Faced Portabella Salmon Burgers

 

salmon

by Liz
This is one of my new favorites and is a quick and healthy lunch. As usual, the idea of this recipe came to me while looking around my fridge, thinking I really had to use up some of the stuff in there.

I use salmon burger patties for this recipe, but you could easily swap this out for a veggie, black bean or a regular beef burger….whatever your preference.

salmon

Ingredients:

2 frozen salmon burger patties

2 large portabella mushroom caps

2 slices of cheese (I used Muenster and Pepper Jack)

Fresh Spinach leaves (optional)

Salt, pepper and garlic powder to taste

Directions:

1. Preheat oven (I used my toaster oven) to 325 degrees.

2. Wipe mushrooms clean of debris or dirt (never rinse a mushroom, it will make it soggy).  With a spoon gently scrape off as much of the mushroom gills without digging into the meat of the mushroom, on the underside of the cap and level out any protruding stem pieces.

salmon

3. Place cap topside down on your lined baking sheet and lightly spray the gill side up with an oil, non stick spray.  Lightly season with salt, pepper and garlic powder.  Bake portabellas until slightly soft about 7 to 10 minutes.  Set baking sheet aside and let cool momentarily.

salmon

4. Meanwhile, in a non stick pan, over medium to high heat, cook the salmon patties thoroughly on each side, and season each side lightly with salt and pepper. Salmon patties should cook at least 6 to 7 minutes on each side to ensure proper doneness.

salmon

5. Place 3 to 4 spinach leaves on each, cooled mushroom cap. Then slide a burger patty on to each portabella.  Top with cheese slices (any kind will do). Place back into the oven for another 3 minutes to melt the cheese.

6. Serve immediately and enjoy by itself, or with a side salad.

salmon

This lunch is oddly satisfying, because of the protein of the burger patty and the “meatiness” taste and texture of the portabella.  This recipe is not only good for lunch, but makes for a really good dinner option as well.

Enjoy the printable recipe card below.



Open Faced Portabella Salmon Burgers
Serves 2
A healthy twist for a burger.
Write a review
Print
359 calories
24 g
52 g
20 g
25 g
7 g
370 g
541 g
3 g
0 g
10 g
Nutrition Facts
Serving Size
370g
Servings
2
Amount Per Serving
Calories 359
Calories from Fat 180
% Daily Value *
Total Fat 20g
31%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 52mg
17%
Sodium 541mg
23%
Total Carbohydrates 24g
8%
Dietary Fiber 5g
21%
Sugars 3g
Protein 25g
Vitamin A
325%
Vitamin C
80%
Calcium
39%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 frozen salmon burger patties
  2. 2 large portabella mushroom caps
  3. 2 slices of cheese (I used Muenster and Pepper Jack)
  4. Fresh Spinach leaves (optional)
  5. Salt, pepper and garlic powder to taste
Instructions
  1. Preheat oven (I used my toaster oven) to 325 degrees.
  2. Wipe mushrooms clean of debris or dirt (never rinse a mushroom, it will make it soggy). With a spoon gently scrape off as much of the mushroom gills without digging into the meat of the mushroom, on the underside of the cap and level out any protruding stem pieces.
  3. Place cap topside down on your lined baking sheet and lightly spray the gill side up with an oil, non stick spray. Lightly season with salt, pepper and garlic powder. Bake portabellas until slightly soft about 7 to 10 minutes. Set baking sheet aside and let cool momentarily.
  4. Meanwhile, in a non stick pan, over medium to high heat, cook the salmon patties thoroughly on each side, and season each side lightly with salt and pepper. Salmon patties should cook at least 6 to 7 minutes on each side to ensure proper doneness.
  5. Place 3 to 4 spinach leaves on each, cooled mushroom cap. Then slide a burger patty on to each portabella. Top with cheese slices (any kind will do). Place back into the oven for another 3 minutes to melt the cheese.
  6. Serve immediately and enjoy by itself, or with a side salad.
Notes
  1. Can also be made with a beef, tofu, veggie or black bean burgers.
beta
calories
359
fat
20g
protein
25g
carbs
24g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

 

The Best Ever Fresh Beans

by Liz

beans

I have to admit, before I moved to Texas, the only beans I had ever really known were baked beans.  However, since then, I had been introduced to this very delicious and very satisfying Texas staple.

Beans are not only great tasting, but they are very economical and versatile.

Here is my recipe for the best tasting beans; I used black beans for this recipe.

In a 5 quart slow cooker, add 1 pound of dried beans (pinto, red, black, navy…the possibilities are endless) fill slow cooker ¾ full of water and cover, (you want plenty of water to cover the beans as they will expand overnight).

Let soak overnight.

The next day, drain and rinse beans.

Add beans and fresh water back into the slow cooker, one again filling pot ¾ way with water, (the beans will expand a little more and some of this water will evaporate during cooking).

Add 1; 2” x 2” piece of salt pork and 4 to 5 large cloves of peeled garlic to slow cooker.

Cover and cook on low 6 to 8 hours. (Beans will be fully cooked when they are soft and/or their outer skin starts to crack.)

Turn off slow cooker, remove and discard salt pork.

Add 1 Tablespoon of salt (do not add salt in the beginning of this process as this will toughen the beans) and 2 teaspoons of oregano, stir well, replace lid and let sit for about a half hour. (This lets the spices, permeate the beans).

Enjoy as is, or over rice with a sprinkle of cheddar cheese, green onion, avocado, fresh tomato or whatever you prefer.