So I’ve been blogging now for about 4 months now, and written about a pretty nice number of recipes. Have you made any? I’d love to hear some feedback, if you’ve tried any out. Talk back to me!
Tonight, The Husband picked up take-out from a local seafood place that we like. I got my usual Fried Oyster dinner, and he got Mussels Marinara over Pasta, sharing the pasta with Nicholas. The Husband also ordered their Steamers appetizer. We’ve never had it there before, but I can assure you, we’ll be getting it again. A wonderful, flavorful broth, it came with a small serving of melted butter to add to it – delicious!
Made some danish for Nicholas to bring into school tomorrow. Officially called Sex in a Pan, the recipe as written is below. I honestly don’t see how the original creator got one can of Pillsbury crescent roll dough to stretch enough to cover the entire bottom of a 13×9 pan. It’s just not possible. Next time, I’ll just make it in a smaller pan. Stretching the second can of dough for the top was a challenge too, and I ended up using a third can to just do some piece work. Overall, though, I still liked the recipe enough to play with it again.
Cook Sister! has the entries up from the last EoMEoTE (End of Month Eggs on Toast Extravaganza #7) and you can view all the entries here. She really outdid herself this time with the round-up, providing each of us with our very own limerick.
All for tonight…
Sex in a Pan
2 cans cresent dinner rolls
2 (8oz.) cream cheese, softened
3 tsp. lemon juice
1 tsp. vanilla
1 egg (separated)
3/4 cup sugar
1/3 cup sugar
Flatten 1 pkg. cresent rolls in an ungreased 13×9 pan. Combine 3/4 cup sugar, softened cream cheese, lemon juice, vanilla and egg yolk. Mix until creamy. Spread over flattened cresent rolls. Unroll other cresent roll and lay over that mixture, trying to cover the first layer the best you can. Mix egg white and 1/3 cup sugar and pour over second layer of rolls. Spread with spatula to cover and sprinkle with cinnamon. Bake at 350 for 25 minutes.