Ribbon Delight Recipes

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FRUITY CREAM CHEESE DELIGHTS



Fruity Cream Cheese Delights image

This is a really simple and wonderful pastry. The cream cheese mixture isn't overly sweet and the blueberries are a perfect complement. The honey drizzle on top gives the dough a subtle sweetness and shine. Just make sure to watch them so they do not burn. Great if you're having company overnight or for brunch.

Provided by Rick Casteel

Categories     Other Breakfast

Time 30m

Number Of Ingredients 5

1/2 c softened cream cheese
3 Tbsp white sugar
1 can(s) Pillsbury or store brand crescent rolls
4 oz blueberries or other fresh berry
1 oz honey

Steps:

  • 1. Preheat oven to 350.
  • 2. Unroll dough into four rectangles; firmly press perforations together to seal.
  • 3. Combine cream cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges.
  • 4. Top evenly with blueberries or favorite fresh berry.
  • 5. Bring opposite corners of rectangles together; press together to seal.
  • 6. Drizzle with honey.
  • 7. Place on ungreased baking sheet. Bake 15 to 18 min. or until golden brown.

SWEET POTATO CASSEROLE DELIGHT



Sweet Potato Casserole Delight image

This sweet potato casserole is certainly a delight! The sweet potatoes are creamy and luscious. The praline topping is crunchy, sweet and nutty, giving you that perfect praline flavor. Put this on the dessert table and no one would know it wasn't a dessert.

Provided by Tara Guthrie

Categories     Side Casseroles

Time 1h55m

Number Of Ingredients 12

3 c cooked, mashed sweet potatoes (about 3 medium)
1 c white granulated sugar
1/2 c evaporated milk
1 tsp vanilla extract
1/4 c butter or margarine, melted (1/2 stick)
2 eggs, beaten
1/2 tsp salt
TOPPING:
1/2 c butter or margarine, melted (1 stick)
1 c light brown sugar
1/2 c self-rising flour
1 c pecans, chopped

Steps:

  • 1. Boil sweet potatoes in Dutch oven until soft, about 1 hour. On cutting board or other prep surface, use a knife to cut potato skins length-wise and peel away skins of hot potatoes with fork. Skins should easily come off. Discard skins and place potatoes in large mixing bowl.
  • 2. Using a hand mixer, mash potatoes. Add white sugar, evaporated milk, vanilla extract, 1/4 cup of melted butter or margarine, eggs, and salt. Mix all ingredients together until well blended. Set aside.
  • 3. For Topping: Melt 1/2 cup butter or margarine. Cool slightly. Stir in brown sugar. Add flour, then pecans. Mix thoroughly.
  • 4. Pour potato mixture into a 9" X 13" buttered casserole dish. Sprinkle topping over potato mixture, covering completely. Bake at 350 degrees F for 30 minutes. Serve warm.

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