Mini Fall Pumpkin Pie Croissants

After a l o n g HOT Summer we finally have some cooler air.  That gets me thinking of FALL foods, pumpkin in particular.  I LOVE pumpkin pie, cookies, bread, empanadas, cheesecake, pretty much anything you put pumpkin in.  So I’m sharing this fun and easy Mini Pumpkin Pie Croissant recipe with you.  Hope you enjoy them!  Happy Fall!

These start with 2 tubes of Pillsbury refrigerated crescent rolls.  Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon of this luscious cream cheese pumpkin pie filling: 4 oz. (1/2 block) of softened cream cheese 1 cup of canned pumpkin (not pumpkin pie filling) 1 – 2 T pumpkin pie spice (adjust to taste) 3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter) Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.  Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!  Bake at 375* for about 13-15 minutes.  (this time is for baking on a stone) – you want them to be lightly browned and the dough baked through.

Peppermint Meltaways

1 c. butter, softened

1/2 c. confectioners’ sugar

1/2 tsp. peppermint extract

1-1/4 c. all-purpose flour

1/2 c. cornstarch

In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.

Shape into 1-in. balls. Place 2” apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.


2 Tlb. butter, softened

1-1/2 c. confectioners’ sugar

2 Tlb. milk

1/4 tsp. peppermint extract

2 to 3 drops red food coloring, optional

1/2 c. crushed peppermint candies

In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3-1/2 dozen.

Father’s Day is Coming!

Herbed Potatoes On The Grill

Make these wonderful baked potatoes on the grill for Father’s Day. Your Dad will LOVE them!

1/4 c. celery, finely chopped
3/4 c. butter or margarine, melted
1 tsp. dried whole oregano
1/2 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. pepper
6 med. baking potatoes, unpeeled
1 med. onion, thinly sliced

Sauté celery in butter in a small sauce pan until tender. Stir in oregano, salt, garlic powder, and pepper. Remove butter mixture from heat, and keep warm. Wash potatoes. Cut each into 1/2″ slices, cutting to, but not through, bottom peel. Place a slice of onion between each slice of potato. Place each potato on a square of heavy-duty aluminum foil. Drizzle about 2 tablespoons butter mixture over each. Fold foil edges over, and wrap securely. Grill foil-wrapped potatoes over medium coals for 1 hour or until done. Serves 6.
Note: These can be baked in the oven at 375° for one hour.

Hot Artichoke Dip

1 c. mayonnaise

8 oz. pkg. Cream cheese (melted)

½ c. Parmesan cheese

1 sm. can diced green chilies

8 oz. Artichoke hearts packed in water cut them up small and mix together.

HEAT oven to 350°F.

BLEND mayonnaise and cream cheese.  Add in Parmesan cheese, chilies, and artichokes.

SPOON into shallow ovenproof dish or 9-inch pie plate.

BAKE 20 to 25 min. or until hot and bubbly.  Serve with broken up French bread or crackers.

Kathy’s Jalapeno Jelly

I get asked for this recipe everytime I take it anywhere.  Hope you like it…..and it’s GREEN for St. Patty’s Day

Makes 6½ pints

10        jalapeno chilies, stems removed

2          large green bell peppers

1½       cups distilled vinegar

6          cups sugar

1/3       cup lemon juice

4          ounces liquid pectin

10        drops green food coloring

Place chilies and peppers in a blender and puree until finely chopped.  Combine the puree and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally. Remove pan from heat and stir in sugar and lemon juice.  Return pan to heat, bring to a boil again, stir in the pectin and food coloring and boil again, stirring constantly for 1 minute.  Skim off foam and bottle in sterilized jars. Additional notes: Use gloves when handling the chilies. Don’t overcook.  It will harden as it cools.  About the hotness: it was nicely hot when made, and mellows over time.  You could add 1 or 2 green habaneros to the ingredients if you want it hotter.

Suggested uses: serve the jelly over cream cheese, with crackers or use as a marinade for meat, and chicken, or grilled vegetables.

St. Patty’s Day Brownies

  • 1 box Betty Crocker® fudge brownie mix plus eggs, water and oil listed on the package, prepared according to box directions
  • 1 (8 oz) pkg cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 Tbsp all-purpose flour
  • 1 Tbsp vanilla
  • green food coloring (about 12 drops)
  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 13 inch baking dish with non-stick cooking spray.
  3. Pour prepared brownie batter into the prepared 9 x 13 inch dish.
  4. In a bowl, beat the cream cheese and sugar together until well blended.
  5. Beat in the egg, flour, vanilla, and food coloring until well blended and smooth.
  6. Drop cream cheese mixture by tablespoonfuls evenly on top of batter.
  7. With knife, cut through mixture a few times to marble.
  8. Bake as directed on brownie mix box or until toothpick inserted in center comes out almost clean.
  9. Cool completely, about 1 hour and cut into squares. Store in refrigerator.