Today is my last posting for the Secret Recipe Club.  They are disbanding which is sad.  I’ve enjoyed checking out other blogs.

This month I was selected to check out Ashley’s blog – Cheese Curds in Paradise.  I love the name of the blog.  Ashley lives in Wisconsin which is known for cheese.

I noticed that Ashley creates menu plans for the week so she knows what is going to be for dinner each week.

There was a couple of recipes that I wanted to try out like Slow Cooker Chicken Parmesan Sandwiches, Bacon Pesto Spread, Pizza Muffins, and Sweet and Salty Pumpkin Seeds.

I finally decided on pumpkin pie crescent rolls for this month’s recipe.  The Imaginative One loves pumpkin pie and crescent rolls.  I thought this would be a good way for him to have the best of both worlds.

The Wee One loved the pumpkin pie crescent rolls.  As soon as I got them out of the oven, he was standing there waiting to try one.

So far it’s been only the Wee One and I who have tried the pumpkin pie crescent rolls.  They are going to be served as the dessert for our weekly Sunday dinner.  (We didn’t have one last week because I was sick and my mother-in-law had the boys.)

Pumpkin Pie Crescent Rolls

Stars of the recipe:

• 4 oz. cream cheese, softened
• 1 c. canned pumpkin
• 2 Tbsp. condensed milk
• 1 tsp. flour
• 1 Tbsp. cinnamon
• 1 Tbsp. pumpkin pie spice
• 2 (8 oz.) packages of crescent rolls
• 1/2 c. brown sugar

Steps:

1. Preheat oven to 375 degrees.
2. In a medium mixing bowl, combine the pumpkin, condensed milk, flour, cinnamon, and pumpkin pie spice.  Mix until well combined.
3. Unroll the crescent rolls.  Spread 1 & 1/2 Tbsp. of the pumpkin pie mixture over the crescent rolls.
4. Roll the crescent rolls in the crescent shape.
5. Place on the cooking sheet.
6. Bake at 375 degrees for 10 to 12 minutes.
7. Enjoy.

For more reveals, click on the blue frog.