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Mule in a mini bucket

Puff pasty apple danish

Puff Pastry Danish Recipe

Prepare the filling. Beat the cream cheese and sugar in a medium bowl until smooth. Beat in the egg yolk, lemon juice and vanilla until combined. Set aside. You will have a bit of filling left over, you can decide what to do with it or only make 2/3 of a batch if math is your thing.
Preheat the oven to 400 F. Line 2 baking sheets with parchment paper. Roll each puff pastry sheet into a 12 x 12 inch square. Cut each into 9 pieces. Prick with a fork several times in the center. Beat the egg white and water together and brush onto each puff pastry square.
Place a scant tablespoon of cream cheese filling onto each square and then a teaspoon of your choice of jam, jelly or chocolate chips.
Bake at 400 F for 15-18 minutes or until puffy and lightly browned. Cool on wire racks.
Make the glaze by beating the powdered sugar with enough milk until smooth. Drizzle on cooled Danishes. Best served the same day. Or store tightly covered for up to several days.

Cheesy Hashbrown Casserole

1 tub (8 oz.) PHILADELPHIA Spicy Jalapeño Cream Cheese

Spread 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 cup milk

1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes, thawed

1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese

1 small onion, finely chopped

Heat oven to 375ºF. Mix cream cheese spread, sour cream and milk in large bowl until blended. Add remaining ingredients; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray. Bake 50 to 55 min. or until heated through

This spread from Whole Foods was a great snack to distract people while I was making dinner.

I made meat and vegetarian sauces for cheese ravioli with cheese garlic bread and salad.

Comments

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