Easy Breakfast Cheese Danish




















Ingredients: 
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 Glaze: 1/2 cup powdered sugar 2 Tablespoons milk 1/2 teaspoon vanilla extract 

Method: 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. 

Kitchen Notes: I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.

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Long John Silver's Fish Batter
























1 1/2 cups flour
4 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups water

Sift dry ingredients. Add water and mix well. Use to coat fish or chicken filets. Cover the fish completely. Deep fry until a nice golden brown. — with Linda S Debeaux.

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CROCKPOT CHEX MIX
























Fill crock pot with your favorite cereal, pretzels and nuts. Melt 1/4 cup butter, add 4 tsp Worcestershire sauce, 1 tsp salt, 1 tsp garlic powders, 1/2 tsp onion powder, 1/4 tsp sugar, dissolve & stir. Pour over cereal & mix. Cook on LOW for 2.5 hours, open lid & stir every 30 minutes. Enjoy!

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NEW WAY TO SERVE POTATOES, I LOVE IT





















Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

Yes we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!!

Also remember there are varying sizes in muffin pans so you can choose the serving size!! Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato centre with the crunch on the outside without all the fat!!!!

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