Posted in Eat Here!

Cream Cheese Squares and Granola Balls

I recently had a crafty day with some family and friends and I decided that I wanted to bake something to bring along to share. At the beginning of this month I had written about A Farmer’s Daughter and I decided that this occasion would be the perfect opportunity to bake out of this book! I chose two breakfasty type recipes and got crackin’! I didn’t get any photos because it was all eaten so fast and I didn’t have a chance to think about photographing them!

Raspberry Cream Cheese Squares

Ingredients:

  • 16 oz refrigerated crescent rolls
  • 16 oz cream cheese, softened
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup white sugar
  • 2 cups raspberries or blueberries (I used raspberries)
  • Icing – 1/2 cup powdered sugar and 4 tsp milk (I didn’t actually make the icing, but I’m sure it would be good with it)

Directions:

  • Preheat oven to 350°. Unroll 1 can of crescent rolls and press it into a greased 9×13 pan. Press the seams together to seal it into one piece.
  • Beat cream cheese, vanilla, eggs, and 3/4 cup of sugar together until well blended. Spread onto crust. Sprinkle berries on top of cream cheese mixture. Unroll remaining crescent on top of berries and press seams together.
  • Sprinkle remaining 1/4 cup of sugar over top of crescent rolls and bake 35-40 minutes until golden.
  • Mix powdered sugar and milk together. Drizzle on top!

My Thoughts

It tasted pretty much exactly how I expected it too, which is always a plus when trying a new recipe!! I thought I would enjoy it more than I actually did, but my crafty gals certainly liked it! I took the rest into Sunday School the next morning and the guys scarfed down the rest! So I was quite pleased with that! My cousin asked for the recipe to make for her boys at home and so that counts as a baking win in my book!

Granola Balls

Ingredients:

  • 1 cup(12oz) honey
  • 1 cup peanut butter
  • 1/8tsp salt
  • 3 cups old fashioned oatmeal (could use quick as well)
  • 1/2 cup ground flax-seed (original recipe called for wheat germ or bran, but I couldn’t find that in the store)
  • 2 TBSP flax-seed
  • 1 cup chocolate chips
  • 1/2 cup dried cranberries (could use chopped pecans in place of cranberries)
  • 1 cup flaked coconut (we didn’t put this in because we don’t like coconut, but if you do…have at it!)

Directions:

  • Beat together honey, peanut butter, and salt.
  • Add oatmeal, ground flax-seed, flax-seed, chocolate chips, and cranberries. Mix together well until everything sticks together. (Use your hands if necessary. It’s messy, but the only way I could get it to all stick.)
  • Use a cookie dough scoop to scoop out balls of granola onto wax paper. Refrigerate to solidify balls together. It should make about 30 balls and they do freeze well.

My Thoughts

I wasn’t sure about these from the very first bite I took, but I took another bite and really enjoyed it! The flax-seeds give a good crunch and the berries give a sweet tang to it. My mum and aunt really enjoyed these at the crafty day and I was able to share them with some other friends and they loved them too. I had three gals ask for the recipe, so another baking win! I will definitely be making these again.

I am linking up to Angie’s Fiesta Friday #271, with the head woman Angie and Ai Made It For You!

Head to one of my two recipe indexes for an almost complete listing of all the recipes on threecatsandagirl! 🙂 Recipes by Ingredient or Recipes by Genre
Advertisements
Posted in Eat Here!

Blueberry Buckle

Join me this week in Angie’s Fiesta Friday as I am one of the two delightful co-hosts this week!! Bring me all your yummy goodness. 🙂 This recipe came from my best friend’s mom’s recipe collection! The one day I was over at her house and I was perusing her recipe box and snapping photos of recipes I wanted to try! This is one of those gems!

Blueberry Buckle

Ingredients: (9×9 dish)

  • 1/4 cup softened butter
  • 3/4 cup sugar
  • 1 egg
  • 2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1-1 1/2 cups blueberries
  • Topping
  • 1/3 cup sugar
  •  1/3 cup brown sugar
  • 1/2 cup flour
  • 3/4 tsp cinnamon
  • 1/3 cup softened butter

Directions: (prep: 15 min cook: 40-45 min 375°)

  • Cream butter & sugar. Beat in the egg.
  • Combine flour, baking powder, and salt. Add into creamed mixture alternatively with milk.
  • Fold in blueberries.
  • Pour in 9×9 greased pan.
  • Combine sugars, flour, and cinnamon. Cut in butter until crumbly. Sprinkle over blueberry mixture.
  • Bake at 375° for 40-45 minutes. (took me 40 minutes)

My Thoughts

This was a delicious, fruity breakfast or a tasty, sweet dessert! I was really happy with the way this turned out and I would definitely recommend making it sometime in the upcoming spring!!

Linking up to Angie’s ever so fun Fiesta Friday #267 with ME (that’s right I’m a co-host this weekend!!) and Antonia@Zoale.com!!