Cream Cheese Frosting

found this picture on the web, how fun  and creative!
http://farm3.static.flickr.com/2743/4112414183_8b5f748120_o.jpg

This frosting is excellent on carrot cake or any cake for that matter..

 



5 1/2 cups powdered sugar

1/4 cup low fat milk

4 ounces light cream cheese, room temperature
 Sift powdered sugar. In an electric mixer, whip together milk and cream cheese, then gradually add sugar until creamy. Spread or pipe on your favorite cake or cupcake!

Baked Ziti

This is one of my favorite recipes. If you want it to be even easier use a jar of prepared pasta sauce instead of the crushed tomato's and sauce I do that ALL the time! Enjoy.


8 oz. ziti  pasta noodles.

1 pound lean ground beef

1 small onion, chopped

2 cloves garlic, peeled and chopped

1 can (28 oz.) crushed tomatoes, undrained

1 can (16 oz.) tomato sauce

1 t. oregano

1 C. grated Mozzarella cheese

1/2 C. shredded cheddar ( optional, I like mine cheesy)

1/4 C. grated Parmesan cheese

Cook ziti in boiling water and  drain.

Lightly brown beef and onion in a saucepan. Pour off any excess fat. Add garlic, tomato with juice and all, tomato sauce and oregano. Simmer for 15 minutes.

Preheat oven to 350ºF.

Mix cooked ziti and sauce together in a 2-1/2-quart baking dish. Mix 1/2 the cheese in and sprinkle the other half lightly over ziti mixture.

Bake for 25 minutes or until lightly browned and bubbly.

 6 servings.

baby food storage optional option's.

you can even buy container's for the very purpose of storing homade baby food. I have never bought these. I am cheep and  ice cube tray's work just fine for me. They also sell ice cube tray's that have lid's. Again, plastic wrap worked for me!

Storing Homemade Baby Food in the Refrigerator

I found this picture on the internet first of all I would not "store" more than a single serving in a used glass jar and NEVER freeze in glass ( I can't tell if this pic is of a freezer or a fridge)

The refrigerator is probably one of the least convenient and safe way to store homemade baby food. It is recommended that baby food be stored no longer than 48 hours in the refrigerator  to reduce the risk of  contamination on the food.  (This goes for store bought as well if it has been opened)

If you choose to store your baby food in the refrigerator, please be sure to take
INDIVIDUAL servings from the container. NEVER feed your baby directly from the main container if you do PLEASE  discard all of it when your child is finished with the particular meal. his/her Saliva may contaminate the food.

freezing homemade baby food

 Spoon your purees into clean sterilized  ice cube trays and then cover with plastic wrap. Each cube is about 1 oz.

Once the purees have been frozen in the trays, pop out the cubes and use as needed. If you've made big batches, pop out the cubes and store them in freezer bags. Put the baby food cubes into freezer bags. lable and date each bag and use as needed.

NEVER FREEEZE IN GLASS!
 
Benifit's-
Small portion's
Little waste
Time saving.




Here are two of my finished projects from this summer.

Green Bean Baby Food

Wash then  peel tip and string off, break bean's in half

Add green beans and some water to a medium sause pan and bring to a boil over high heat. Reduce heat to low and simmer about 15 minute's

Remove beans with a slotted spoon, saving cooking water, and place in blender. Add small amounts of the

water until the beans are puréed and no large pieces or strings are visible.

Avacado Baby Food

Baby's Mashed Avocado

Peel and de-pit a ripe avocado ( ripe avacado's are soft not firm)

 mash with a fork



There is   no need to use a machine just like bananas, avocados have a very soft consistency. Avocados do not need to be cooked.

Below are some nutritional facts for avacado baby food as well  my source.
http://baby.about.com/od/homemadebabyfood/qt/avocado_nutrition.htm
You might be surpised to know that though not a selection in jarred baby food, avocado is an excellent first food for your baby. In fact, renowned pediatrician, Dr. William Sears ranks it #1 on his top ten list of fruits for babies because avocado nutrition is well-suited for a baby's growing development.




Avocado Nutrition Information

Compared to other fruits appropriate for babies (and yes, avocado is a fruit), avocado is considered to have the highest nutritional value packed into it's bumpy, dark green skin. Avocados will nourish your baby as they are rich in in protein, fiber, niacin, thiamin, riboflavin, folic acid, and zinc. You won't find this sort of diverse nutrient density in many other fruits.



Fat Content and Avocados

You might ask, so what about the fat content in avocados? Isn't that a problem? Well, it could be if you are an adult trying to loose weight or a mom trying to return to her pre-pregnancy size, but for a baby, not so much of a concern.



The fat calories in avocado are of the heart-healthy variety (no cholestrol, monounsaturated fat), but they do increase your calorie count. That being said, avocados also contain desirable Omega 3 fatty acids and are free of sodium. For a developing, growing baby, the type of fats and the caloric value is a good thing. Particularly, avocados are often recommended as a food for babies, who are aged about 6 months or older and who are experiencing slow weight gain.



Types of Avocados and Fat Content

If you are looking for avocado for either a higher or lower fat content, you can be choosy on what type of avocado you buy. Florida avocados are considered to have around half the fat and two thirds the calories of California avocados.



Avocado Nutrition Facts

Here's the breakdown of nutrition facts on avocados. Serving size is 1 oz. or about 1/5 of a medium size California avocado.





•Calories: 50

•Fat calories: 35

•Total fat: 4.5 g

•Saturated fat: .5 g

•Polyunsaturated fat: .5 g

•Monounsaturated fat: 3 g

•Potassium: 140 mg

•Total carbohydrate: 3 g

•Dietary fiber: 1 g

•Protein: 1 g

•Vitamin E: 4%

•Riboflavin: 4%

•Vitamin B6: 4%

•Pantothenic acid: 4%

•Magnesium: 2%

•Copper: 2%

•Vitamin C: 4%

•Iron: 2%

•Thiamin: 2%

•Niacin: 4%

•Folate: 8%

•Phosphorous: 2%

•Zinc: 2%

•Manganese: 2%

Sweet Potato Baby Food

There are so many differant way's to prepare a sweet potato and it is really so simple to make  a large batch or just make as needed.

BAKING:
 Pre-heat your oven to 375 Deg F, Scrub the potato, stick it several times  with a fork and bake it for around 45 mins, until it feels soft., then split the skin and scoop out the soft flesh.


BOILING:
 Peel and cut the sweet potato into chunks. Use just enough water to cover the potato, then cover the pot and bring to the boil. Reduce the heat, then simmer until tender. Drain straight away, or the pieces will become mushy and watery.


STEAMING:
Place peeled sweet potato cubes on a steamer rack over a pan containing around an inch of water. Cover and bring the water to a boil. Reduce the heat and steam for 10-12 mins.

MICROWAVE:

Poke a whole sweet potato with a fork, then place in microwave on high for around 5 mins. Allow the potato to stand for a anotherr 5 mins - it will continue to cook during this time and will soften more.

Apple Sauce Baby Food

With my current and last baby I wanted to do everything I could possibly do to "milk" the baby moment's So not only did we nurse I made my own baby food for her. It is easy, cheep and She loved EVERYTHING i made.

Peel, core and cut apple into slices/chunks


Place slices or chunks into a pan with just enough water to slightly cover apples

 Boil until tender; be sure to check on the water level and stir.

 Apples may be mashed with a potato masher to achieve a smooth applesauce consistency

If it is not the consistencey you would prefere do the following steps:

 Reserve any left over water to use for thinning out the apples

Put apples sauce in blender

 Add the reserved water as necessary to achieve a smooth, thin puree

4-6 months+


Vitamins: A, C, Folate

Minerals: Potassium, Magnesium, Calcium

Carrie's Corn Casserole

I got this recipe from a recipe exchange from my friend Melissa. I am making this for Thanksgiving at my parent's house.

Corn Casserole

1 can cream corn

1 can whole kernel corn (undrained)
1/2 cup vegetable oil

1/3 cup sour cream

2 eggs

1 box jiffy corn muffin mix



Mix all together and bake in a 9x13cake  pan  for about  1 hour at 350 degrees.

Potato Soup (recipe exchange)

I received this recipe from an E-mail recipe exchange today and it sounds REALLY good.

Potato Soup


Ingredients:

- 1 Shallot - Diced

- ½ - 1 yellow onion – Diced

- 4-5 Cloves Garlic – Crushed

- 1 Stick Butter

- 1 Tablespoon  Chili powder

- 1 Teaspoon each Basil and Thyme

- 2 Bay Leaves

- Crushed Black Pepper and Sea Salt to taste

- 8-10 Potatoes – Peeled and Diced

- 32 Oz Chicken Stock/Broth

- 1 Pint Heavy Cream



In large stock pot, sauté onions and shallot with 1 stick butter . Add crushed garlic and sauté (1-2 minutes). Add Salt, Pepper and Chili powder and stir for another minute. Add diced, peeled potatoes into pot and cover with Chicken stock. Add Bay leaves, Basil and Thyme and simmer for 20 minutes, or until potatoes are tender. Using a potato masher, mash to desired consistency (the more you mash, the thicker the soup). Pour in the Cream and allow to simmer another 10 minutes, stirring occasionally. Add additional salt and pepper to taste.



Optional toppings:

- 1 Lb. Bacon – cooked and crumbled

- Diced Green Onion

- Cheddar cheese

Cookies and Cream Cupcakes

Ingredient's:
21/4 cups all purpose flour
1 tbs baking powder
1/2 tsp salt
1 2/3 cup's sugar
1/2 cup softened butter
1 cup milk
2 tsp vanilla
3 egg whites
1 cup crushed Oreo cookies.
a few extra cookies crushed for the garnish.

Direction's:

preheat oven to 375 degrees F. Line  24 muffin pan cups with paper liners.

Sift flour, baking soda and salt together in a large bowl. Stir in sugar. Add butter milk and vanilla; beat with mixer on low for about 30 seconds. Beat at medium for 2 min. Add egg whites and  beat another 2 min. Stir in 1 cup crushed cookies.

Spoon batter into prepared muffin pans. bake 20-25 min or until tooth pick  comes out clean.
cool  in pans or on wire rack.

frost cupcakes with vanilla frosting of your choice and garnish with the extra crushed cookies.

Fiesta Minute Rice

Ingredient's:

1 can chicken broth
1/2 cup water
1/2 cup salsa
2 C. Minute rice.

Direction's:
In a saucepan heat all the above ingredient's to a boil. Stir in rice. Cover and remove from heat. Let stand 5 min. This compliment's the Chicken Quesadilla recipe I posted before this one.

Chicken Quesadillas

Ingredient's:

1lb chicken breast cubed ( boneless and skinless)
1 can condensed cheddar cheese soup
1/2 C. mild salsa ( medium or hot if you prefer)
10 flour tortillas

Direction's:

In a skillet over medium- high heat cook chicken until juices run clear and the chicken is no longer pink. Add  cheese soup and salsa and heat to a boil. fill  each tortilla and fold close. bake for approx 5 min or until hot.

Pizza cup's

How much fun are these? My kid's are going to love to help me make these and they are so simple! (The way I live..SIMPLE!)

Ingredient's:

1 tube refrigerated biscuits (10 count)
1/2 lb ground beef
1 jar (14oz) pizza sauce
1/2 C. shredded mozzarella cheese

Direction's:

Preheat oven to 375 degree's F. press biscuits into bottom greased of muffin cup's.
brown the ground beef and drain the fat. Add the pizza sauce and heat through.

Spoon beef mixture into the muffin cup's and bake for 15 minutes. Sprinkle with cheese and then bake for an additional 5 minutes or until the cheese is melted and the biscuits are golden brown.

Strawberry Butter

Ingredient's:

1 container Cream Cheese
1/2 C. butter
1/3 c. sugar
1 1/2 C. fresh or frozen ( thawed) strawberries.

Direction's:

Blend cream cheese and butter in blender until smooth.  Add sugar and mix until  combined. Add strawberries until  finely  chopped  butter is smooth. ENJOY!

Hey, Hey! What do you say?!?!?!

As you know I am  just getting my blog back up and running. I would love some feedback on what you would like to see. my next few post's are going to be some simple kid friendly ones. Kid's LOVE to help out in the kitchen so why not let them? Hope your enjoying my blog so far. I am really enjoying this. I realize I am FAR from gourmet. I just hope I can help you whip up something very yummy in as few step's as possible. Thank you for taking the time to spend some time with me!

Pecan Pie

This is the season for Pecan pie. This is by far my favorite recipe.

Ingredient's:

9 inch pie crust
1c. white corn syrup
1c. dark brown sugar
1/3 tsp. Salt
1/3c. melted butter
1tsp. vanilla
3 Whole egg's ( beaten)
1c. shelled pecan's
1/4-1/2 cup chocolate chip's ( optional)

Direction's:

Preheat oven to 350 degree's. Add pecan's ( and optional chocolate chip's) to unbaked pie shell.  Mix syrup, sugar,salt butter and vanilla. Add egg's  and pour over nut's.  Bake for 45 min.

Ramen Noodle Salad

Ingredient's:

1 head of lettuce ( chopped)
1 bunch green onion's ( chopped)
1 pkg chicken ramen noodles ( crushed)
1C. slivered almond's

Dressing:

1/4C. oil
1 Tbs sugar
3Tbs cider vinegar
1/4 Tbs pepper
1 pkg  Ramen noodle seasoning

Direction's:

In a bowl add lettuce, onion and almond's. Put Ramen noodles on top of salad. Mix dressing ingredient's in a separate bowl. Just before serving toss the salad with the dressing. ENOY!

Jaime's Strawberry Cheesecake Trifle

This dessert is bound to compliment any party. My cousin gave me this recipe several year's ago and I make it often. Unfortunatly I have only ever taken one picture of mine and it is not the best. It tastes much better than it look's! HaHa!

Ingredient's:

8oz softened cream cheese
1C. sour cream
1/2 C. cold milk
1pkg (3.4 oz) instant vanilla pudding
2 can's strawberry pie filling
12oz cool whip
1 1/2C. crushed Grahm cracker's
1/4 C. melted butter

Direction's:

In a large bowl, beat cream cheese until smooth. Add sour cream, mix well. In a small bowl beat milk and pudding mix on low for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping. Toss the cracker crumbs and butter. In a trifle bowl 1/2 the cream cheese mixture, crumbs and pie filling. repeat layer's. Refridgerate until serving. ENJOY!

Taco Salad

Ingredient's:
1 lb hamburger
16oz ranch dressing
13.5 oz cheese Dorito's (smashed)
1 pkg taco seasoning
1 head lettuce( chopped)
1 tomato (chopped)
8oz sharp cheddar shredded

Direction's:
Brown hamburger and drain fat.
Add taco seasoning and cook according to pkg directions. Let cool compleatly and add ranch dressing.
Combine the following into a bowl: lettuce, tomato and  bag of cheese.

Just before serving add meat mixture and Doritos mix well and serve. ENJOY!

Better than sex cake.

What cake is not better????? I don't like the name of this cake but heck I did not invent this one.

Ingredient's

1 box  chocolate cake mix

1 can sweetened condensed milk

1 jar (12 oz)  caramel topping

8 ounces whipped topping

2 Heath candy bars, crushed ( any candy bar would work.)

Directions:

Bake the cake as directed. As soon as it comes out of the oven, poke holes all over it with a fork and pour sweetened condensed milk evenly over the cake, followed by caramel sauce (microwaved about one minute until warm and easily pourable.  Once cool and or Shortly before serving, spread whipped topping over cake and sprinkle with crushed Heath bars. Enjoy.

Weight Watcher Mac N' Cheese (8 point's)

Ingredients:
2 cups uncooked elbow macaroni

1 can (12 ounces) fat-free evaporated milk

1-1/2 cups fat-free milk

1/3 cup egg substitute

2 TBS. Deli or Brown Mustard

8 ounces VELVEETA 2% skim Pasteurized Prepared Cheese Product cubed

2 cups (8 ounces) 2% skim shredded sharp cheddar cheese

Pepper to Taste




Directions:
Cook macaroni according to package directions; drain and rinse in cold water.

In a large bowl, combine the evaporated milk, milk, egg substitute, and mustard.
Stir in the Velveeta, sharp cheddar cheese and macaroni.
Pepper to taste.
Transfer to a crock pot coated with cooking spray.
Cover and cook on low for 2-3/4 to 3 hours, stirring once.

Serves 8

Lasagna Recipe in the Crock Pot

Everybody loves Lasagna. Why not let it cook it's self !?!

Ingredients:
1 lb  ground beef 

2 garlic cloves, minced (or 2 tsp pre-purchased garlic)

1 lb jar tomato spaghetti sauce

8 oz  fresh lasagna sheets (no boil - found in cold section and cut to fit crock pot) OR boil your own noodles VERY  al dente. ( noodles will continue to cook over the 4-6 hr crockpot'n time)

2 cup's shredded  mozzarella cheese
2 cup's  ricotta cheese  ( cottage cheese work's too)

2 oz grated parmesan cheese 

¼ cup milk

1 beaten egg

1 tsp oregano

salt and pepper

Direction's:

 Fry the beef and garlic in a frying pan

 Fry until slightly browned. Pour off any excess oil. Add tomato sauce and heat through.

 Meanwhile  combine the ricotta, milk and egg.

 Then mix in the mozzarella and parmesan. Save about 1 Tbs of parmesan for later.

 Assembly:
 Using a large serving spoon or ladle, place about ¼ of the meat mixture in the crock pot - spread evenly.

 Top this with a layer of lasagna sheets, cut to size.

 Top this with 1/3 of the cheese sauce.

 Repeat the layering

 Top with remaining cheese sauce.

 Sprinkle the retained parmesan on top.

 Cook on low for 4-6 hours.

Weight Watcher's Chicken Stroganoff ( crock pot)

Makes 6 servings, 4 points each.

Ingredients

1 pound boneless, skinless chicken

1 container (16 oz) fat free sour cream

1 packet powdered onion soup mix

1 can fat free cream of chicken soup

1 small can mushrooms

Direction's
Add all ingredients to crock pot. Cook on low for 6 hours

2 Point Pumpkin Blondies ( or Brownies )

Another treat I make alot, and by alot, I mean weekly!

Ingredients:
15-ounce can pumpkin
1 box white cake mix (or Chocolate cake for pumpkin brownies)
1/2 cup chocolate chips (optional, points may change if used)


Directions:
Stir it up ( batter will be thick) and then bake according to the box directions.

Weight Watcher's Point Calculator

here is a link to a free point calculator for those of you tracking your point's!

http://www.webmilhouse.com/pointcalc.php

Char's Rainbow Jello

This Jello is time consuming but SO easy and definatly worth the effort. I have made this more times than I can count and it ALWAY'S is a huge hit.

Ingredients

7 flavors (3 oz. Each) Jello
16 ounce container Sour Cream

8 ounce container cool whip, optional

Directions:

Dissolve each package of Jello separately and hour apart.

Each package is dissolved in 1 cup boiling water

Divide jello in half

Add 1/3 cup sour cream to half of the jello and pour into glass bowl, trifle dish or 9x13 pan.

Refrigerate ½ hour

Add 2 Tablespoons cold water to the other half

Pour on top on first layer and refrigerate for another ½ hour.

Repeat process with each box of jello

Top with cool whip if desired

Baked Wonton Cups

This is a must have at gatherings in my family
Brush each piece of wonton wrapper with some softened butter

Place 1 or 2 wonton wrappers in each muffin cup (depending on how big you want your wonton cup to be)

Press down to shape the wrappers

Bake them in a preheated 375F oven for about 1-3 minutes ( depending on what you will fill them with ie; if the filling needs to be heated after the cups are made)

Leave it to cool before turning the cups out

Fill with anything you would like.


Family filling favorite-

1 bottle ranch
8oz shredded cheese
1 lb bacon fried crispy and crushed

Mix all together add to cups and bake until cheese melts.

Herb Substitutions

Basil: Oregano or thyme

Chervil:Tarragon or parsley

Chive: Green onion; onion; or leek

Cilantro: Parsley

Italian Seasoning: Blend of any of these: basil, oregano, rosemary, and ground red pepper

Marjoram: Basil; thyme; or savory

Mint Basil: marjoram; or rosemary

Oregano: Thyme or basil

Parsley: Chervil or cilantro

Poultry Seasoning: Sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary

Red Pepper: Dash bottled hot pepper sauce or black pepper

Rosemary: Thyme; tarragon; or savory

Sage: Poultry seasoning; savory; marjoram; or rosemary

Savory: Thyme; marjoram; or sage

Tarragon: Chervil; dash fennel seed; or dash aniseed

Thyme Basi: marjoram; oregano; or savory

Spice Substitutions

Allspice: Cinnamon cassia dash of nutmeg or mace; or dash of cloves

Aniseed: Fennel seed or a few drops anise extract

Cardamom: Ginger

Chili Powder: Dash bottled hot pepper sauce plus a combination of oregano and cumin

Cinnamon: Nutmeg or allspice (use only 1/4 of the amount)

Cloves: Allspice cinnamon or nutmeg

Cumin: Chili powder

Ginger: Allspice, cinnamon,mace, or nutmeg

Mace: Allspice, cinnamon, ginge,; or nutmeg

Nutmeg: Cinnamon, ginge,or mace

Saffron: Dash turmeric (for color)

Crispy Honey Mustard Chicken.

4 Boneless, Skinless Chicken Breast Halves

4 T Honey Mustard
1 Cup French Fired Onions, crushed

Preheat oven to 375 degrees

Coat chicken in Mustard, then roll in crushed onions. Place on a foil-lined baking sheet and bake for 20-25 minutes or until juices run clear.

Cheesy Crock-Pot Chicken

This is a recipe I make ALOT! My kids really like it.  For the picture I used whole wheat egg noodles and made the meal into a pasta dish. I also think this meal would be really good with some veggies mixed in.

Ingredients

6 chicken breasts (boneless, skinless)

 pepper, to taste

garlic powder, to taste

2 cans condensed cream of chicken soup

1 can condensed cheddar cheese soup

1 can water

Directions
Rinse chicken and sprinkle with garlic salt and pepper. Mix undiluted soup and can of water and pour over chicken in a crock pot. Cook on low all day (6 to 8 hours). Serve over rice or noodles and ENJOY!

Pumpkin Oatmeal Crockpot Recipe

This looks so yummy! I thought I would share it with you!  if you make this before I get a chance to please comment and let me know how it is!

Ingredients

1 15 oz can of canned pumpkin OR 3 cups of fresh pumpkin (peeled, seeded, and cut into small cubes)
 5 cups water
1 1/2 cups steel-cut oats
1/4 cup honey
 1 tbsp brown sugar
1 tsp ground cinnamon
 1/2 tsp nutmeg
 1/2 tsp salt

Directions

Combine everything in a crock pot, cover and cook on low for 6 hours. Stir well before serving.

NOTE: If you use the canned pumpkin instead of the fresh, your oatmeal texture will be creamier and more like a chunky puree.

 makes 8 servings
Serving size is approx 1 cup
Each serving = 3 Point Total


http://www.laaloosh.com/2009/12/30/pumpkin-oatmeal-crock-pot-recipe/

I have not made these yet but I do plan on it in the next week or so!

Ingredients:


50 mini pretzel squares

50 Hershey kisses

50 candy-coated chocolate pieces ( M&M's)

Preparation:

Preheat oven to 200 degrees F.

Place pretzels on a baking sheet. Top each pretzel with a Hershey kiss  Bake 3-5 minutes, just until Hershey kisses are softened.

Remove from oven and immediately press an M&M in the center. Let cool completely. Refrigerate until ready to serve.

Makes 50 pretzel kisses.

http://kidscooking.about.com/od/cookies/r/pretzel_kisses_recipe.htm

Weight Watchers Apple Pie Crescent Rolls

Here is a healthier version of the apple pie cresents I posted earlier today.
serves 16 and are 1 point each.

Ingredients

1 small apple
1/2 tsp.  Splenda No Calorie Sweetener
1/2 tsp. packed brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. pumpkin pie spice, or apple pie spice
1 tube reduced-fat crescent roll dough

Directions

 Preheat oven to 375° F.

 Peel, core and chop apple. Combine apple, Splenda, brown sugar, cinnamon and pie spice together in a bowl; set aside.

 Unroll dough and cut each roll in half so you have 16 pieces of dough. Flatten wide edge of each roll out a little.

 Spoon 1 teaspoon of apple mixture onto each piece of dough and roll up making sure to seal edges around the apple so it doesn't leak out. (Note: You can seal edges with a little egg white or water, or press them together with a fork.) Bake on a nonstick cookie sheet until golden brown, about 12 to 15 minutes. ENJOY!






Weight Watchers

Every fall like tradition (except this year :-/ ) my parent's, sister, cousin's and I make apple sauce. I made the following recipe using my last jar of cinnamon suger apple slices. It turned out fabulous!

INGREDIENTS
1 tube Cresent rolls
1 med. apple peeled cored and cut into 8 wedges
1 tbs. butter
1 tbs granulated sugar
1/4 tsp ground cinnamon

ICING
1 c powdered sugar
1/4 tsp cinnamon
1 tsp milk
1/8 tsp vanilla extract

DIRECTIONS
preheat oven according to package directions on cresent rolls.
Lightly spray a cookie sheet.

Peel, core and cut apple into wedges. Place in small bowl and toss with cinnamon and sugar.

Melt butter over medium heat in small saute pan, add apples and saute until firm tender. Remove from heat and cool slightly.

Unroll and separate cresents into 8 triangles. Place one apple wedge centered on the short side of the cresent. Roll and shape like a traditional cresent.

Place rolls on pan. Bake until golden brown.

In small bowl combine powdered sugar cinnamon, milk and vanilla, blend until smooth and icing consistancy. if too dry add milk a couple drops at a time until smooth. Drizzle over warm rolls. ENJOY!