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


  • 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)


  • 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


  • 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!)


  • 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
Posted in Eat Here!

Hot & Sour Soup with Pork

This is an exciting post for me as it is my 200th blog post!!! Thanks for being here with me for it!

This recipe was one of the few recipes from the Complete Idiot’s Guide to Cooking for Two that I wrote about last month. This soup was the first of two recipes from this book that I made in January while all of my family was out of town. I was a little intimated when I started reading everything I needed to do, but once I started it wasn’t so bad!

Hot & Sour Soup with Pork


  • 1/3 lb boneless pork chops (2 boned)
  • 1/3 cup mushrooms (about 3)
  • 1/2 cup boiling water
  • 1 TBSP vegetable oil
  • 1 TBSP Asian sesame oil
  • 2 tsp garlic
  • 3 green onions, thinly sliced (green and white parts)
  • 2 cups chicken broth
  • 2 TBSP soy sauce
  • 2 TBSP rice vinegar
  • 1/4-1/2 tsp black pepper
  • 1 TBSP cornstarch
  • 2 TBSP cold water
  • 1 large egg, lightly beaten

Directions: (40 minutes total)

  • Rinse pork and pat dry with paper towels. Trim off all visible fat and cut into thin strips, against the grain.
  • Combine mushrooms and boiling water, submersing the mushrooms. Soak for 10 minutes. Then drain mushrooms, but save soaking liquid. Discard stems and thinly slice mushrooms.
  • While mushrooms are soaking, heat vegetable and sesame oil in a 10″ skillet over med-high heat. Add pork and cook until brown, about 3 minutes, stirring frequently. Add green onions and garlic. Cook 1 minute, stirring frequently.
  • Stir in chicken broth, soy sauce, rice vinegar, and pepper. Bring to a boil and simmer soup for about 15 minutes, covered. Add mushrooms and the soaking liquid. Simmer for 5 more minutes.
  • Combine cornstarch and cold water in a small bowl, then add to the soup mixture. Stir and simmer for 2 minutes. Slowly add egg while stirring. Simmer 1 more minute and serve!

My Thoughts

As I said, this was much easier than I expected, so I was really happy with that!! The recipe said you could season with salt, but I thought it was perfect without it! I really enjoyed the broth of this soup. I wrote out the recipe and will definitely be making it again!

I am linking up to Angie’s Fiesta Friday #265, with Laurena@Life Diet Health and Kat@Kat’s 9 Lives!

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