Sunday, May 12, 2013

Outta sight - outta mind

breakfast cheese danish

I sure didn't plan for my "diet" to interfere with Recipes on the Cheap. But it did.  The old rule, "outta sight, outta mind" works for me. IF I am not writing about food, I am doing okay yet it seems everyone is posting these delectable photos, close up of cream cheese filled pastries and then there is chocolate.

Believe me there is a mental battle going on - I want to just forget the whole diet thing and then that other part of me, wants to at least finish it up. Which for me will be March of 2014.  I have given myself that amount of time, to lose so its not like I am starving myself -  (I will be 60 in March)  I can get this weight off in that time. I have already lost 13 pounds and 10 inches from my body. I can't go back. 

So I will post now and then - other people's recipes that I am craving - and hope to have one day.  I have quite the list of favorites just since this diet. Many of them are desserts and the funny thing is, I usually am not a dessert person.  I will be out on the look out for good recipes, that are simple and cheap with the occasional culinary splurge! 

I will start with this recipe I saw someone post on Facebook.  Pastry is a weakness with me. I love the texture of a layered flaky pastry in my mouth. I admit - I almost threw caution to the wind, and made this.  Instead I kept it for future reference.  The photo alone makes my mouth water....

Now I would review this recipe...but I hope to do that once I get down to a size 5. (Maybe a size 7 if you rope me into it.) I have 2 sizes to go!

Breakfast Cheese Danish

by Frannie N. 


2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white


Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

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