Strawberry Cream Cheese Crescent Rolls

Long story short.  Found recipe on Pinterest.  Made for Sunday School Class.  RAVE reviews!  Super simple.  Super easy.  Delish!

Strawberry Cream Cheese Crescent Rolls


1 pkg pillsbury crescent rolls
8 tsp strawberry jam
4 oz cream cheese, room temperature
1/4 c sugar
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
1 egg white
1 tsp water
1 Tbsp sugar (to sprinkle on top, if desired)

1. Preheat oven to 375. Line cookie sheet with aluminum foil. (I used stoneware. No foil.)

2. Mix together cream cheese, sugar, lemon juice and vanilla extract until creamy and there are no lumps.

3. Unroll crescent rolls. On fattest part of triangle; spoon on 2 tsp of cream cheese mixture and 1 tsp of strawberry jam. Roll and make sure fattest part of crescent roll is on the bottom of pan so that filling doesn't ooze out.

4. Whisk together egg white and water. Brush over each crescent roll.

5. Bake for 9-10 minutes until crescent rolls are golden brown. Sprinkle with granulated sugar, if desired.
 
Note:  I was able to "fill" 14 crescent rolls with one filling recipe. Also, I didn't let mine get that dark when they baked.
 
Recipe and picture from Just A Pinch.

Baked Cream Cheese Spaghetti Casserole

This is a great make-ahead meal.  I actually threw this together while I was making dinner one night and had dinner ready for another night!  A friend of mine pinned this on Pinterest.  (Starting to see a pattern in these recipes?!? HA!)

I didn't have the exact ingredients on hand.  I used penne noodles (but think I would preferand a spaghetti sauce with sausage, so I didn't use the ground meat.  Everyone seemed to enjoy it.

Baked Cream Cheese Spaghetti Casserole

12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.

Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease a 9x13" pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.

Photo taken from http://www.plainchicken.com/.

Baked Garlic Lemon Tilapia

Let me start this post by saying, I am NOT a seafood person.  Growing up, I occasionally ate fish sticks and walleye my grandfather would catch and fry up in some yummy breading. 

There are many good things for you in fish, so I'm trying to be more conscious about eating it.  I have found that I like tilapia because it's a mild fish.  Because I have to remind myself I have individually frozen tilapia in the freezer, I keep forgetting to buy spices (such as Old Bay or Lemon Pepper) when I'm at the store.  My brother's girlfriend pinned this recipe on Pinterest, and I really like it!

Baked Garlic Lemon Tilapia

6 (6 oz each) tilapia filets
4 cloves garlic, crushed
2 tbsp butter
2 tbsp fresh lemon juice
4 tsp fresh parsley (I used dried)
salt and pepper
cooking spray

1. Preheat oven to 400°.

2. Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute. Add the lemon juice and shut off flame.

3. Spray the bottom of a baking dish lightly with cooking spray. Place the fish on top and season with salt and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley. Bake at 400° until cooked, about 15 minutes.

Photo taken from http://www.skinnytaste.com/.

Servings: 6 servings • Total Time: 15 minutes • Old Points: 5 pts • Points+: 5 pts

Calories: 199.5 • Fat: 7.2 g • Carb: 1.0 g • Fiber: 0.1 g • Protein: 33.4 g • Sugar: 0 g
Sodium: 29.0 mg